Blog Kasher V’Sameach

March 23, 2015

We’ve reached out to three popular bloggers to share some easy, delicious, kosher for Passover recipes.

Please note the following is a collection of meat, dairy and pareve recipes and in observance with Jewish dietary laws the meat and dairy should not be eaten together.


Kosher in the Kitch By Nina Safar

Cheesecake Brownies  (Dairy)cheesecakebrownie-web

My mom’s got the best brownies on the block. It’s one of the reasons I don’t dread Pesach, I know there will be something delicious to nosh on. My sister Rivky has taken my holiday favorite and created something even more decadent with it. This cheesecake brownie is so amazing, you will want to make it all year round!

Ingredients for Brownie Batter:

1/2 cup of vegetable oil

4 eggs

1 1/2 cups of sugar

1/2 cup of potato starch

1/2 cup of cocoa (use Hershey’s cocoa for the best taste!)

Ingredients for Cheesecake Batter:

3 8oz. containers of whipped cream cheese

1 cup of sugar

4 eggs

1 8oz. container of sour cream

1 tsp. vanilla extract


  • Prepare the brownie batter and pour into a 9×13 pan.
  • Combine the cheesecake ingredients in a mixing bowl and layer on top of the brownie batter.
  • Bake uncovered on 350ºF for about an hour. When you remove the pan from the oven the cheesecake will not be completely firm but will harden outside the oven. (These are also great served as cupcakes. Bake them in cupcake pans on 350º for 15-20 minutes.)

Thick & Creamy Cheese Blintzes (Dairy)

blintzesMakes about 8 blintzes

These blintzes are made up of light and fluffy crepes with a thick filling of cheese that make them delicious and impossible to stop at just one.

Ingredients for crepe batter:

6 eggs

1 cup milk

1 cup potato starch

Ingredients for cheese batter:

1 container of cottage cheese

1 egg

1/4 cup of sugar

Optional: add a bit of cinnamon if you use it on Passover


  • Mix the crepe batter ingredients together.
  • Pour 1/3 cup of batter into a frying pan and cook the crepe until solid. Then flip it out of the frying pan onto a plate.
  • Once you have cooked all the crepes, mix together the cheese batter ingredients in a large bowl.
  • Fill the center with some of the cheese mixture, and fold over the sides to form a blintze. Repeat until all blintzes are formed.
  • Heat up a frying pan and cook the blintzes.
  • Serve with jam or sour cream.

 Crispy Fried Chicken (Meat)

shnitzelIt’s quick and tasty recipes like this that get me in the kitchen! This recipe is easy, yet super flavorful. If you are looking for the perfect crunchy fried chicken, then you have found it right here.


6 boneless, skinless chicken breasts

3 eggs

Potato Starch

Salt, pepper & paprika to season with


  • Beat the eggs in a bowl.
  • Put potato starch in a large shallow dish to dip the chicken in.
  • Season the potato starch with spices.
  • Bread the chicken in the potato starch, then dip in the egg batter and once more bread in the potato starch.
  • Fry until crispy and golden.

Nina Safar is the founder and foodie of  Stressed about meal planning? Sign up for her deliciously easy dinner menus and each week you will get 5 quick and tasty dinner ideas along with recipe cards and a shopping list.

May I Have That Recipe? By Vicky Cohen And Ruth Fox

Quinoa Tabuleh (Pareve)

quinoa-tabboulehwebServes: 6 cups

Here’s a Passover twist on one of our favorite Middle Eastern salads, Tabbouleh. Traditionally made with bulgur wheat, this quinoa version is gluten free and packed with fiber, protein, vitamins and minerals.  A light and nutritious addition to any meal, during Passover and all year round!


3 cups cooked quinoa (click here for instructions on how to cook quinoa)

2 cups chopped parsley

20 yellow grape tomatoes, sliced in half

20 red grape tomatoes, sliced in half

3 scallions, white and green parts, sliced (optional)

¼ cup extra virgin olive oil

¼ cup freshly squeezed lemon juice

½ teaspoon salt (or to taste)


  • Combine quinoa, parsley, tomatoes and scallions in a large bowl.
  • Add olive oil, lemon juice and salt and toss well.
  • Refrigerate until ready to serve

Vegan Shepherd’s Pie (Pareve)

vegan-shepherds-pie webServes 4

You can prepare all the components of the dish ahead of time, and assemble and bake before serving. You can also use a large baking dish instead of individual ones. Want to make it Paleo, make a cauliflower mash instead of mashed potatoes.


1 teaspoon extra virgin olive oil

3 tablespoon tomato paste

½ teaspoon salt

¾ cup dry red wine

2 tablespoon extra virgin olive oil

1 medium onion, chopped

1 large parsnip, diced small (about 1¼ cups)

2-8oz packs babybella or crimini mushrooms, sliced

1 (150g) pack roasted and peeled chestnuts, quartered

½ teaspoon salt

2 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

10-12 medium size Yukon Gold potatoes (about 2 lbs)

1 teaspoon salt

¼ teaspoon black pepper

⅓ – ½ cup extra virgin olive oil

¾ cup vegetable broth or unsweetened almond milk


  • Peel and dice the potatoes. Boil in plenty of salted water until tender, about 20 minutes.
  • Drain the potatoes and mash them using a potato masher or a fork. Add salt, pepper and olive oil and mix well. Slowly, pour vegetable broth or almond milk and mix until well incorporated. Set aside
  • In a medium size sauce pan, heat 1 teaspoon of olive oil, add tomato paste and cook over medium-high heat for 3-4 minutes. Add red wine and continue cooking for an additional 3-4 minutes, until it reduces. Set aside
  • In the meantime, sauté onion in 2 tablespoons of olive oil over medium heat for 2-3 minutes until translucent. Add parsnip and continue cooking for 2-3 minutes. Add mushrooms, chestnuts, salt, thyme and rosemary. Cook for 10 minutes , stir in the red wine sauce and cook for another 3 minutes
  • Spoon aproximately ¾ cup of vegetables in 4 individual baking dishes (or disposable foil ones). Top with ½ cup of mashed potatoes and bake at 400F for 20 minutes until golden brown.

Gluten Free Passover Recipes Part 3: Mushroom, Zucchini & Quinoa Breakfast Muffins (Dairy)

breakfast-muffins-webServes: 18 muffins

You can serve these as appetizers at a party or for dinner, and they make a great, well balanced, satisfying (and easy) breakfast or snack.  And, as most of our recipes, you can customize it by using your favorite vegetables or cheeses.


For the Quinoa:

1 tablespoon Extra Virgin Olive Oil

1¼ cups raw quinoa (any variety)

1¼ cups water

1 teaspoon salt

For the Vegetables:

3 medium zucchini, shredded

1-8oz pack baby bella mushrooms or any mushrooms of your choice, silced

1 tablespoon extra virgin olive oil

½ teaspoon salt

⅛ teaspoon ground black pepper

½ teaspoon garlic powder

Cheese and eggs:

6 large eggs, beaten

½ teaspoon salt

1 cup shredded cheddar cheese

1 cup crumbled feta cheese


  • Preheat oven to 375ºF. Coat a muffin tin pan generously with cooking spray (this recipes makes 18 muffins).
  • In a medium saucepan, heat olive oil. Add quinoa and sauté for 3-5 minutes, stirring often, so it’s well coated with oil.
  • Add 1¼ cups of water and 1 teaspoon salt.
  • Bring to a boil, cover and simmer for about 15-20 minutes or until all the water has been absorbed and quinoa is tender, but not mushy. Set aside to cool slightly.
  • In the meantime, cook mushrooms and shredded zucchini in a large skillet with olive oil, salt, pepper and garlic powder. Sauté for 10-12 minutes on medium, until all the water from the zucchini and mushrooms is gone. Set aside to cool.
  • In a large bowl, combine beaten eggs, salt and add cheddar cheese. Add cooked vegetables and quinoa and mix well.
  • Fill 18 muffin tins with egg mixture about ¾ of the way. Sprinkle crumbled feta on top of each muffin.
  • Bake at 375ºF for 20 minutes or until eggs are cooked. Let them cool slightly.
  • Store in the fridge in an air tight container.


Quinoa and vegetables can be made ahead and kept in the refrigerator. When you want to make the muffins mix with eggs and cheese and bake.

Muffins can be kept in the fridge for 3-4 days and eaten cold or reheated.

The Sephardic sisters behind May I Have That Recipe bring their own unique blend of equal parts Spain, Lebanon, Israel and USA that shines in their interesting and healthy vegetarians and kosher recipes.  Using fresh seasonal ingredients, spices and a beautiful presentation they appeal equally to experienced and first time cooks. Check out their website, Instagram, Twitter, Pinterest and Facebook.

AliBabka by Alison Gütwaks

Crunchy Corn Dogs (Meat)

CornDogs-webMakes 10 Servings

These corn dogs are perfect for dinner or an impromptu party on Passover! Sans the corn, Osem Homestyle Passover Roll Mix gives these hot dogs the perfect crunch and flavor. The ketchup and roasted garlic aioli makes these “corn” dogs both kid and adult friendly.


1 quart vegetable oil

1 – 7oz. package Osem Homestyle Passover Roll Mix

1 cup boiling water

1 cup unsweetened almond milk

2 eggs

2 tablespoons Osem Israeli cake meal

10 hot dogs, cut in half

20 wooden skewers


  • Heat 1 Qt. of oil in a large pot to 375ºF
  • Mix the next five ingredients together until smooth.
  • Skewer each hot dog lengthwise through the center.
  • Dip in batter and coat all sides of the hot dog (use fingers if necessary).
  • Completely immerse the hot dog in oil and fry for 1-2 minutes until lightly brown and crispy. Drain on a paper towel.
  • Serve hot, accompanied by roasted garlic aioli and tomato ketchup.

Roasted Garlic Aioli:

  • Roast garlic by cutting off the top of the head of garlic.
  • Drizzle with olive oil and wrap in foil.
  • Place in a preheated 425ºF oven for 35 – 45 minutes. Cool.
  • Squeeze garlic out of the head and mix with the mayonnaise, crushing the garlic to allow juices to flow into the mayonnaise.
  • Add salt and pepper to taste.

Incredible Bissli Chicken Bites (Meat)

Bisslichicken-webAbout 4 servings

These incredible Encrusted Bissli Chicken Bites are a perfect balance, crunchy on the outside and tender on the inside. Everyone will love eating one of their favorite snacks in a whole new way! Try dipping these chicken bites in the balsamic honey ketchup for a sweet and savory flavor, or if you prefer a dip with a little kick, opt for the spicy horseradish Aioli.


3 Eggs

2 – 7 oz. Bags of Osem Bissli, any flavor

2 cups Osem Matzah Cake Meal

1 teaspoon salt

¼ teaspoon black pepper

1 ½ lbs. chicken, boneless skinless

Vegetable Oil, for frying


  • Beat eggs in a shallow dish.
  • In a food processor, grind the Bissli until it reaches the consistency of coarse crumbs and pour on a large plate.
  • Measure the flour onto another plate and mix in salt and pepper.
  • Cut chicken breasts into thin 1 inch width strips.
  • One piece at a time, coat the chicken in the cake meal, the eggs and the Bissli crumbs, and set aside.

Fried Chicken:

  • Heat 1 inch of oil in a large pot until it reaches 375ºF.
  • Gently and carefully drop a few chicken pieces at a time into the hot oil, do not crowd the pot.
  • Cook for 2-3 minutes and drain on a paper towel.  Serve hot

Baked Chicken:

  • Preheat oven to 350ºF.
  • Place coated chicken on a parchment paper covered baking sheet.
  • Bake 10-15 minutes.  Serve Hot.

Spicy Horseradish Aioli


1 tablespoon white prepared horseradish

½ cup mayonnaise

1 teaspoon garlic, minced

Pinch of salt and pepper


Mix all ingredients together until smooth and fully incorporated.

Balsamic Honey Ketchup


¾ cup ketchup

¼ cup balsamic vinegar

Scant ¼ cup honey


Mix all ingredients together until smooth and fully incorporated.

Almond and Crouton Encrusted Salmon (Pareve)

Almond Crouton Salmon-webMakes 6-8 Servings

Salmon is a very flavorful fish that needs little done to make it taste fantastic.  The Osem croutons, salted almonds and citrusy lemons brings out the bright flavor of the fish.  Enjoy this salmon cold or hot.  It is sure to be a winner for your taste buds!


½ cup salted almonds, finely ground

1 – 5.9oz. box Mini Osem Croutons, finely ground

Black pepper and salt, to taste

½ tsp. dried cilantro

1 side of salmon

2 lemons

Fresh cilantro, for garnish


  • Preheat oven to 400ºF.
  • Mix together the almonds, croutons, pepper , dried cilantro and salt.
  • Place the side of salmon, skin side down, in a baking pan.  Squeeze one lemon over the top of the salmon.
  • Press the almond-crouton mixture into the salmon to cover the top and the sides completely.
  • Place in the oven for 10-15 minutes, keep an eye on the salmon for the almond-crouton crust not to burn (if it does begin to burn, cover loosely with foil for the remainder of the cooking time).
  • Remove from oven.  Garnish with fresh lemon slices and cilantro leaves.  Serve warm.

Alison Gütwaks in the president and chef of AliBabka.  She is a personal chef to many clients around Columbus, Ohio and all over the United States.  She ships desserts nationwide and can be hired as a personal chef on your next vacation.  If you are ever in Columbus, send her an email and she will deliver food to your hotel.  Check out her website, Facebook, Twitter, Pinterest and Instagram

The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.