Recipes for Shabbat
By Eileen Goltz
The Sedarim and their accompanying 27 obligatory courses notwithstanding, we all overeat the entire week of Pesach. The dilemmas then becomes, when does enough food become too much food and how can we still eat nutritiously yet still remain true to the guidelines set forth by ancestors who could have never contemplated our obsession with junk food.
During Chol Hamoed all I want is to keep my cooking duties to a minimum, serve easy to make NON matzo based dishes AND reduce the calories.
Not too much to ask for says the balabusta who just finished cleaning the house from top to bottom and served 27 people dinner 2 nights in a row.
The following recipes are all fast, easy, tasty, and lower in calories
than the prepackaged stuff we find in the Pesach sections of our
supermarkets. The best part, however, is that they absolutely positively
contain no matzo, matzo meal or even a speck of a macaroon.
This looks like sushi and is a great substitute for gefilte fish.
Sprinkle salmon with salt and pepper. Steam the
salmon until just opaque in center, about 15 minutes. Cool completely.
Line baking sheet with paper towels. Slice enough 1/8-inch-thick
lengthwise strips from center portion of each zucchini to make 24. Steam
the zucchini in batches until just tender but very pliable, about 3
minutes. Transfer them to paper towels and pat them dry. In a bowl combine
the mayonnaise, 3/4 cup dill and vinegar in small bowl. Season the dill
sauce to taste with salt and pepper.
Preheat oven to 350. Cut 6 circles of parchment
paper 18 inches in diameter. Place on a work surface and lightly coat the
top of each circle with cooking spray. Rinse and pat dry chicken breast
halves. Lay 1 piece of chicken on half of each parchment circle. Sprinkle
the minced garlic over the chicken breasts. Thinly slice the unpeeled
apples and arrange the slices over the chicken. Top each chicken breast
with a sprig of rosemary and thyme (our sprinkle the dried over the top)
and drizzle 1/2 teaspoon olive oil and 1 tablespoon lemon juice over each
breast. Fold over parchment and crimp the edges to seal. Place packets on
a large baking sheet and bake for 45 minutes, until packets are puffed and
lightly browned. Place parchment packets on serving plates, break oven,
and serve immediately. Serves 6. The parchment packets can be made up 8
hours in advance and stored in the refrigerator.
Preheat oven to 375. Grease or spray 12 muffin tins
or ramekins with nonstick Passover cooking spray. Melt margarine in a
heavy saucepan over medium high heat. Sauté onion, celery, carrots and
peppers for 2-3 minutes or until the onions are translucent. Set the
mixture aside. Place drained spinach in a bowl. Add the eggs and nutmeg
and mix. Season to taste with salt and pepper to taste. Add the sautéed
vegetables and ground nuts. Mix thoroughly and then spoon the mixture into
the prepared muffin tins. Bake 35-40 minutes. Cool 10-15 minutes before
removing from tins. Serves 12.
Preheat oven to 375. In a large bowl combine the
parsley, dill, garlic, olive oil, lemon juice, and orange juice. Mix well.
Coat the bottom of large glass baking dish with half the liquid mixture
and then sprinkle the orange and lemon zest over the juice mixture. Place
the salmon fillets in baking dish on top of the zest and then spoon the
rest of the juice mixture over the top of the fish. Sprinkle the almonds
over the top the filets. Cover the baking dish with foil and bake for 20
minutes. Remove the foil, place the lemon slices on top of the almonds and
bake an additional 5 minutes. Serve immediately. Serves 6.
Heat the oil in a large skillet over low heat and saute the onions slowly until tender and golden brown, about 10 minutes. Stir in the bell peppers and celery and increase the heat to medium. Saute until the peppers and celery begin to brown slightly, about 5 minutes. Add the garlic and saute for 2 minutes. Remove from the heat, add the parsley, salt, pepper, and optional red pepper flakes and pour over baked chicken or fish. This sauce can be made ahead of time, frozen and reheated. You can also puree the sauce for a smoother texture. Serves 4 to 6.
© Eileen Goltz 2004