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    02 Apr SPECIAL PESACH RECIPES

    Posted at 23:00h in by
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    TOMATO, OLIVE AND CAPER SALAD

    INGREDIENTS:

    1.5 lbs grape tomatoes, cut in half

    1 6oz jar drained Kalamata olives

    1 5.75oz jar drained green olives

    2 tbsp capers2 tbsp olive oil

    2 tsp white wine vinegar

    1 tbsp sugar

    Oregano, salt and pepper to taste

     

    DIRECTIONS:

    I love that salty briny taste from olives and capers. I added some fresh tomatoes for brightness. The dressing is simple with olive oil, white wine vinegar and spices. I like to serve this at room temperature.

     

    CRUNCHY QUINOA COATED CHICKEN SCHNITZEL

    INGREDIENTS:

    Quinoa

    2 Eggs

    Oil

    Salt

    DIRECTIONS:

    I bake my quinoa in the oven using 2 cups of quinoa to 4 cups of water, a drizzle of oil and some seasoning. Cover tightly and bake at 350 for 45 minutes until the water is absorbed. Scramble two eggs and then dip your chicken cutlets in the egg, and then into the cooled quinoa, pat it on both sides to make sure that the quinoa is sticking to the cutlet. In a large frying pan, heat oil and add your cutlets. Make sure your oil is hot before you put in the cutlets. Do not overcrowd the pan. Allow the quinoa to start getting brown and you’ll see the edges of the chicken cutlets turning white before you flip them. You only want to flip them once. About 3 to 4 minutes per side depending on the thickness of your cutlets. Put them on a cooling rack and sprinkle with some finishing salt.

    CHOCOLATE CHIP COOKIES

    INGREDIENTS:

    Cooking spray
    2 1/2 c. powdered sugar

    3/4 c. unsweetened cocoa powder

    1/4 tsp. kosher salt
    4 large egg whites
    1/2 tsp. pure vanilla extract 1 1/2 c. chocolate chips

    DIRECTIONS:

    Preheat oven to 350° and line two baking sheets with parchment paper and very lightly grease with cooking spray. In a large bowl, combine powdered sugar, cocoa powder, and salt. Stir in egg whites and vanilla then add chocolate chips. For shinier cookies, rest dough at room temperature for 20 minutes. Scoop tablespoon-size mounds onto prepared baking sheets and bake until set, 10 to 12 minutes. Let cool for about 5 minutes on baking sheet then carefully transfer cookies to a cooling rack to cool.

    APPLE KUGEL

    INGREDIENTS:

    3 lb. flanken beef-short ribs

    1/4 c. reduced-sodium soy sauce

    1/4 c. orange juice 1/4 c. brown sugar 2 tsp garlic
    1 tbsp sesame oil

    DIRECTIONS:

    Apple kugel is a favorite all year round and this version of it for Pesach does not disappoint. Feel free to double it. It also freezes very well if you decide to make ahead and freeze it’s best to reheat uncovered. Combine all ingredients bake in greased 8 x 8 square pan for one hour in preheated 350° oven.