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Seder + Passover Meal plans!! - Page 2

post #21 of 46
One of my usual meals is chicken stir fry- sautee up onion, garlic, carrots, and ginger in chicken fat, then add cut up chicken cutlets, then add shredded cabbage to the mix when the other ingredietns are mostly cooked, add some chicken broth and a thickener (normally I use xanthan gum but I'd use potato starch for Pesach) and then cover and let it simmer for a while.

During the year I use tamari in the sauce and serve it with rice, but I think it would be fine with some salt (and maybe some vinegar and sugar as well) in place of the tamari, and it could be served over mashed potatoes. I never eat the starch anyway.

What's the recipe for those apple pancakes?
post #22 of 46
Originally Posted by Ruthla View Post
Wow! Cleaning for Pesach with 3 23mos? I hope you had help!
Of course! LOL I mentioned to someone that I wanted to go away for Pesah so that I didn't have to do anything and they outlined the costs and it is cheaper to have a housekeeper come in to help for the month than it is for 5 people to go away. Plus I would still ahve to deal with packing and taking care of kids in an unknown situation.

As for food...I made so much for the first half that we are living off of leftovers this week. LOL

I tossed together some veggies and they were a huge hit. Fresh asparagus, baby carrots, baby tomatoes, a couple lemon slices, a bay leaf, some olive oil and sea salt tossed together and baked.
post #23 of 46
OK, today's breakfast (for me) was an omelette with sauteed onion and red pepper. I've got some low carb muffins in the oven right now (whipped up some egg whites with sweet n low {no stevia available for Pesach}, then folded in the yolks, a little water, and some ground walnuts, and I'm baking them at 350 degrees F.)

Later today I might make my usual recipe of matzah cereal- I'd intended to make it earlier in the week, but kept on forgetting to. I'm just debating whether or not I really want my kids eating that many carbs as a breakfast food, vs letting them continue eating tons of matzah with jelly and/or cream cheese. I probably should make it for them, if only so they don't get bored with Pesach foods.
post #24 of 46
Apple pancakes are grated apple, cottage cheese, egg, nutmeg, cinnamon, honey/sugar, a little salt, some potato starch---mix together and fry in walnut oil or butter. I can give you an exact recipe when I get home if you need it.

I'm gonna make that for tonight for dinner along with baked squash with olive oil, garlic, salt and pepper.

I found the most delicious recipe for a baked brie for Pesach. Take a brie or camembert and cut off the top. Place it in an oven proof dish, or foil, and put jelly on top (we've used cranberry and apricot). Bake at 350F for 15 minutes. Serve with veggies or matzah or just eat with a spoon.

I also made some wonderful blintzes with cheese filling and a cheese cake with the leftover filling with a walnut, chocolate, maztah, sugar, cinnamon crust.
post #25 of 46
Cottage cheese? Oh, well, I guess I won't be making those after all. I'm not standing at the stove frying something I can't even eat!

Tonight I'm planning to make chicken nuggets (chicken breast cut into small pieces, coat in egg and then packaged latke mix as the "breading") and probably mashed potatoes as a side dish. Maybe some roasted veggies too. Tomorrow I'm planning on burgers, though we might do meatballs instead. I have the ground beef thawing but I'm not yet sure exactly what I'll do with it.
post #26 of 46
So use something else. Walnuts. Matzah farfel. Something else that would be chunky or smooth. Either way.
post #27 of 46
I'm thinking about latkes for dinner tonight. Hey, why not? Just because it's not hanukkah! We have sour cream and I can make salsa (which is what we serve with latkes at hanukkah -- try it, it cuts the grease much better than apple sauce!).

Bon appetit!
post #28 of 46
I made chicken nuggets and latkes (plus some frozen broccoli) for tonight's dinner. Actually, I made the nuggets and DD1 and DD2 made the latkes.

And DS is mad because I didn't make burgers or mashed potatoes (that's tomorrow night).
post #29 of 46
We just had enough of chicken /meat etc;

I just took 2 frozen loafs of gefilta fish, thawed them a bit added grated potato, 2 grated carrots a huge grated onion 3 eggs salt pepper and some potato starch lightly oiled a pan and put in the oven.
I served it with avocado salad and beet salad and it was very filling.
It was easy enough and the kids liked it :
post #30 of 46
I miss salsa. And that beet salad....I can't find my beets.

We are having apple pancakes and baked summer squash w/olive oil, salt, and pepper and some muenster.
post #31 of 46
We had people over on Tuesday who included vegetarians and someone who's lactose intolerant.

I made potato and carrot curry, eggs in curried tomato sauce, roast cauliflower, green chutney, cabbage and onions, cinnamon nuts, and quinoa. Not a crumb of matza, no meat! Everyone cleaned their plates and, the only bad thing, there were hardly any leftovers.
post #32 of 46
Thread Starter 
we're in the home stretch haha

I'm almost out of matzah! might need to buy more. tonight was supposed to be matzah pizza but I do not have enough so I found a recipe that you make the crust with zucchini, matzah cake meal, cheese, & eggs... I forget what else... I'm going to try it tonight

yesterday's and tomorrow's dinners do/did not use any matzah but I still need it for lunches and breakfasts....

I made a really good dessert last night - a jelly roll with just eggs, sugar, potato starch and water. no maztah meal. we made the roll and the filling (a custard basically) key lime flavor - it was soooo good.
post #33 of 46
Yummmmm Ruth S that sounds good.

Please give me the jelly roll recipe.

I've got tons of matzah left here. I had some from last year too.
post #34 of 46
I bought 10 lbs of matzah (plus a lb of GF oat matzah and 1 package of shmura matzah, not sure how big that was) and I think we're in the middle of our 2nd box? We're going to have TONS left over this year!
post #35 of 46
Ah, I found my matzah cereal recipe that I'd posted over on the Feingold board last year: (ETA: oops, I actually posted it 3 years ago!)

1 box (1 lb) matzah or farfel
2 cups chopped nuts (I've used walnuts, coconut, almonds and/or cashews. I've also made it without nuts at all.)
1 stick butter or 1/2 cupoil
1 cup brown sugar
1/4 cup water
1 teaspoon cinnamon (optional)

Break the matzah into small pieces and divide into 4 foil pans (approxiomately 1-1.5 cups matzah pieces per foil pan)

Add 1/2 cup chopped nuts to each pan. Stir

Put foil pans into preheated 325 degree oven to toast- stir with spatula every few minutes.

Meanwhile, combine butter or oil, sugar, cinnamon, and water in a saucepan on medium. Stir occasionally until the mixture boils, then stir constantly for about a minute.

When the matzah mixture is toasted and the sugar mixture is ready, pour about 1/4 of the sugar mixture into each foil pan and stir well with the spatula. (If the sugar mixture is ready first, turn off the heat while waiting for the matzah to toast.)

Cook the matzah-sugar mixture another 20 minutes or so, stirring every few minutes to prevent burning.

When you remove it from the oven, leave it in big pieces (like granola bars) or break into small pieces (for cereal)

After cooling, store in an airtight container.

The original recipe called for stirring in raisins after removing the mixture from the oven,and before cooling, but my kids don't like raisins.
post #36 of 46
Thread Starter 
i'll have to post the recipe when I get home (I am at work)

It was a patchke - but it tasted goood

and it's parve and non grebrokts - so that's good if that's an issue
post #37 of 46
all these recipes sound yum!!
post #38 of 46
Thread Starter 
key lime jelly roll
3 eggs seperated
1 whole egg
3/4 c sugar
2 t key lime juice (or any other citrus - actual recipe called for lemon but we are true floridians lol) + grated rind of key lime or other citrus.
1/4 c + 1 T potato starch
dash of salt
confectioners sugar (you can make your own that is k for p - mix 1 c of sugar and 1 t of potato starch in a food processor)

beat yolks w/ whole egg. gradually add sugar, juice and zest.

sift pot. starch and mix in gradually

seperatly whip whites till stiff w/ dash of salt

fold in.

line jelly roll pan with greased wax paper. distribute batter evenly.

bake at 350 for about 25 minutes - till cake springs back when touched.

turn cake out onto towel that has been dusted w/ powdered sugar. remove wax paper and roll up. let cool. when cool unroll, fill with filling, and reroll.

for the filling i made a key lime custard but you can use anything including frosting, jelly, or even ice cream (yum).

if you use ice cream you should freeze it (obviously) - roll it in something airtight. and then put it in the fridge a little before serving so you can cut it (gets very hard when frozen)

Here's the recipe for the custard i made
2 eggs
3/4 c sugar
1 T potato starch
1 c water
1 t oil
1/4 c key lime juice (or other citrus)

beat eggs, mix sugar & pot starch, slowly add. combine water oil and juice, slowly add. cook on top of double boilr till thick (takes a while)


post #39 of 46
tonight I got rave reviews for chicken parm. Coating was matzo meal, then egg, then passover breadcrumbs. Everyone loved it! We had a toss salad with it.
post #40 of 46
Andrea that sounds awesome!

And chicken parm I miss tomatoes.
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