{"id":13609,"date":"2011-04-13T11:00:45","date_gmt":"2011-04-13T11:00:45","guid":{"rendered":"http:\/\/production.ou.org\/life\/other\/recipes_to_calm_a_nervous_cook\/"},"modified":"2017-04-16T04:06:39","modified_gmt":"2017-04-16T09:06:39","slug":"recipes_to_calm_a_nervous_cook","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/recipes_to_calm_a_nervous_cook\/","title":{"rendered":"Recipes to Calm a Nervous Cook"},"content":{"rendered":"<p><em><strong><a href=\"http:\/\/ou.org\/life\/?attachment_id=14383\" rel=\"attachment wp-att-14383\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-post-13609 wp-image-14383\" src=\"http:\/\/www.ou.org\/life\/files\/Cook-300x210.jpg\" alt=\"\" width=\"300\" height=\"210\" srcset=\"https:\/\/www.ou.org\/life\/files\/Cook-300x210.jpg 300w, https:\/\/www.ou.org\/life\/files\/Cook.jpg 425w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>Please note: Norene Gilletz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products\/vendors referred to in her articles, blog, or web site.<br \/>\n<\/strong><\/em><\/p>\n<p>Each year, Passover strikes an acute sense of panic in the hearts of most homemakers long before the spring holiday actually arrives. Several weeks in advance, the search starts \u2013 looking through cookbooks and recipe clippings, calling friends and family members asking about long-lost recipes, or searching the world-wide web for Passover recipes \u2013 something old, something new, something borrowed, something tried and true.<\/p>\n<p>Even though today\u2019s modern kitchens are outfitted with a wide selection of appliances to ease Passover preparation, the kitchen needs to be completely cleaned out and then restocked, from condiments to cookies, from sauces to snack foods. To make meal preparation and cleanup easier, disposable foil containers are often used for turkey, brisket, kugels and vegetables, and many people use fancy disposable paper plates, glasses and cutlery for the larger than usual crowds at the Passover table.<\/p>\n<p>Today, a huge selection of prepared and packaged Passover products are available on supermarket shelves to help make preparation easier for those who don\u2019t want to cook \u2013 or for those who don\u2019t have the time. Caterers also offer up a variety of menus in large ads in the local newspaper. One might think that a famine wasn\u2019t far away!<\/p>\n<p>Your grandmother or mother may have had a live carp swimming in the bathtub for her homemade gefilte fish, but today you can buy delicious frozen gefilte fish logs and transform them into a colorful, three-layered loaf that will wow your guests. Instead of roasted chicken, you can add bottled Szechuan sauce and canned pineapple to create a quick, elegant main dish that looks like it took hours to prepare.<\/p>\n<p>With a little creativity and the help of some packaged products, here\u2019s how to prepare some scrumptious Passover fare with flair! Your family and friends will never know \u2013 unless you tell them!<\/p>\n<h3><span style=\"text-decoration: underline;\"><strong>Tricolor Gefilte\u00a0Fish Mold (Pareve)<\/strong><\/span><\/h3>\n<p>Yields 16 to 20 servings<\/p>\n<p>The layered look is in!<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>5 medium carrots, cut in chunks (or 20 mini carrots)<\/em><\/li>\n<li><em>1 (10 oz.) package frozen chopped spinach<\/em><\/li>\n<li><em>3 packages frozen gefilte fish, completely thawed<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Spray a 12-cup fluted tube pan with nonstick spray.<\/li>\n<li>Cook carrots in boiling water until tender, 15 to 20 minutes. Drain well.<\/li>\n<li>Microwave or steam spinach for 3 to 4 minutes, until thawed. Let cool, then squeeze dry.<\/li>\n<li>In a food processor fitted with the steel blade, process spinach until finely ground, about 15 seconds. Add contents of one package of gefilte fish and blend well. Spread mixture evenly in tube pan.<\/li>\n<li>Spread with the contents of the second package of gefilte fish to make the second layer.<\/li>\n<li>Process drained carrots about 15 seconds. Add contents of the third package of fish to carrots and blend well. Spread evenly in pan to make the third layer.<\/li>\n<li>Place a piece of parchment paper on top of fish, then cover pan with aluminum foil.<\/li>\n<li>Bake in preheated 350\u00b0F oven for 1\u00bd hours. When done, top should be firm to the touch and edges should pull away from sides of pan. A skewer inserted into fish halfway between centre and outside edge should come out clean.<\/li>\n<li>Let cool for 20 to 30 minutes. Loosen fish with a long metal spatula. Cover pan with a serving plate, invert and shake gently to unmold. Wipe up any juices that collect on the plate.<\/li>\n<li>Cool completely, then cover and refrigerate overnight. Slice and serve with bottled or homemade horseradish, lettuce, tomatoes and cucumber slices.<\/li>\n<\/ol>\n<p><em>This can be made up to two days in advance. Do not freeze.<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Saucy Szechuan Pineapple\u00a0Chicken\u00a0(Meat)<\/strong><\/span><\/h3>\n<p>12 servings<\/p>\n<p><em>You\u2019ll get rave reviews when you serve this dish to family and friends at your Passover table!<\/em><\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>3 onions, sliced<\/em><\/li>\n<li><em>2 chickens (3 lbs. each), cut up<\/em><\/li>\n<li><em>Pepper and paprika, to taste<\/em><\/li>\n<li><em>1\u00bd cups Szechuan-style duck sauce<\/em><\/li>\n<li><em>1 (19 oz.) can pineapple chunks, drained (reserve liquid)<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Place onions in the bottom of a large sprayed roasting pan. Remove and discard fat from chickens but do not remove skin. Place chicken pieces on top of onions. Sprinkle lightly with seasonings.<\/li>\n<li>Pour duck sauce and pineapple chunks over chicken, along with half of the reserved liquid.<\/li>\n<li>Bake covered at 400\u00b0F for \u00bd hour. Reduce heat to 350\u00b0F and bake 1 hour longer, basting occasionally.<\/li>\n<li>When cool, refrigerate for several hours or overnight.<\/li>\n<li>Discard chicken skin and congealed fat from pan juices.<\/li>\n<li>Reheat covered at 350\u00b0F for 25 minutes.<\/li>\n<\/ol>\n<p><em>Reheats and\/or freezes well.<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Broccoli Cheese Squares (Dairy)<\/strong><\/span><\/h3>\n<p>6 servings as a main dish or 8 to 10 servings as a side dish.<\/p>\n<p><em>Adapted from The NEW Food Processor Bible: 30th Anniversary Edition by Norene Gilletz (Whitecap March 2011)<\/em><\/p>\n<p><em>Easy and versatile! These scrumptious squares make a delicious dairy brunch dish or side dish, with 400 g calcium per serving. A food processor speeds up preparation time.<\/em><\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>8 oz. (250 g) chilled low-fat Swiss and\/or cheddar cheese (2 cups grated)<\/em><\/li>\n<li><em>1 Tablespoon grated Parmesan cheese<\/em><\/li>\n<li><em>2 cloves garlic<\/em><\/li>\n<li><em>1 medium onion, cut in chunks<\/em><\/li>\n<li><em>1 carrot, cut in chunks (or 1 red bell pepper)<\/em><\/li>\n<li><em>1 Tablespoon\u00a0olive oil<\/em><\/li>\n<li><em>4 cups cut-up broccoli<\/em><\/li>\n<li><em>2 Tablespoons\u00a0fresh parsley (or 2 tsp dried parsley)<\/em><\/li>\n<li><em>3 eggs (or 2 eggs plus 2 egg whites)<\/em><\/li>\n<li><em>\u00bd cup matzah meal<\/em><\/li>\n<li><em>\u00bd teaspoon salt<\/em><\/li>\n<li><em>\u00bc teaspoon each dried basil and dried oregano<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Insert Grater in food processor. Grate Swiss or cheddar cheese, using medium pressure. Transfer to a bowl. Remove 2 Tbsp grated cheese, combine with Parmesan cheese and reserve as a topping.<\/li>\n<li>Insert Steel Blade in food processor. Drop garlic through feed tube while machine is running; process until minced. Add onion and carrot or red pepper; process with several quick on\/off pulses, until coarsely chopped.<\/li>\n<li>Heat oil in a non-stick skillet. Saut\u00e9 garlic, onion and carrot on medium heat until softened, about five minutes. Meanwhile, rinse broccoli thoroughly in cold water; drain well. Microwave, covered, on High for four minutes (or steam broccoli for five to six minutes.) Cool slightly.<\/li>\n<li>Process broccoli and parsley with several on\/off pulses, until coarsely chopped. Add saut\u00e9ed vegetables and grated cheese (excluding reserved cheese topping), along with all remaining ingredients. Process 8 to 10 seconds longer, until combined.<\/li>\n<li>Spread mixture evenly in sprayed 7&#215;11-inch glass baking dish. Sprinkle with reserved cheese topping.<\/li>\n<li>Bake in preheated 325\u00b0F oven for 30 to 35 minutes, until golden. Cool slightly; cut into squares.<\/li>\n<\/ol>\n<p><em>Keeps 2 days in the refrigerator. Reheats and\/or freezes well.<\/em><\/p>\n<p><em>Copyright \u00a9 Norene Gilletz 2011.<\/em><\/p>\n<ul>\n<li><strong>Click: <a title=\"OU\u2019s 2011 Guide to Passover\" href=\"http:\/\/www.ou.org\/general_article\/ou_guide_to_passover_5771_2011\">OU\u2019s 2011 Guide to Passover<\/a> to order a hard copy or download<\/strong><\/li>\n<li><strong>Click: <a title=\"OU\u2019s 2011 Guide to Passover Online\" href=\"http:\/\/www.oukosher.org\/index.php\/passover\">OU\u2019s 2011 Guide to Passover Online<\/a> to view or search for products<\/strong><\/li>\n<li><strong>Click: <a title=\"OU\u2019s Pre-Passover Webcast\" href=\"http:\/\/www.oukosher.org\/index.php\/passover\">OU\u2019s Pre-Passover Webcast<\/a> to get April 5th viewing details<\/strong><\/li>\n<li><strong>Click: <a title=\"Ask OU\u2019s Newsletter\" href=\"http:\/\/oukosher.org\/index.php\/common\/article\/ask_ou_kosher_passover_column_kitniyos_qs\/\">Ask OU\u2019s Newsletter<\/a> to read the April column on kitniyos<\/strong><\/li>\n<\/ul>\n<hr \/>\n<p><em>Norene Gilletz of Toronto, Canada is a kosher cookbook author and food consultant. She is the author of nine cookbooks, which include <a title=\"The NEW Food Processor Bible: 30th Anniversary Edition\" href=\"http:\/\/www.amazon.com\/Food-Processor-Bible-Norene-Gilletz\/dp\/1552852113\">The NEW Food Processor Bible: 30th Anniversary Edition<\/a> (Whitecap, February 2011) and <a title=\"Norene\u2019s Healthy Kitchen\" href=\"http:\/\/www.amazon.com\/s\/ref=nb_sb_ss_i_2_24?url=search-alias%3Dstripbooks&amp;field-keywords=norene%27s+healthy+kitchen&amp;sprefix=norene%27s+healthy+kitchen\">Norene\u2019s Healthy Kitchen<\/a> (Whitecap). Her motto is \u201cFood that\u2019s good for you should taste good!\u201d Her Pickle-icious feature appeared to great acclaim in BTUS Winter 2010\/11 issue. For more information, visit <a title=\"www.gourmania.com\" href=\"www.gourmania.com\">www.gourmania.com<\/a> or contact her at <a href=\"mailto:goodfood@gourmania.com\">goodfood@gourmania.com<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Please note: Norene Gilletz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products\/vendors referred to in her articles, blog, or web site. Each year, Passover strikes an acute sense of panic in the hearts of most homemakers long before the spring holiday actually arrives.<\/p>\n","protected":false},"author":114,"featured_media":14383,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[140,8],"tags":[],"class_list":["post-13609","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pesach","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recipes to Calm a Nervous Cook - OU Life<\/title>\n<meta name=\"description\" content=\"Don&#039;t panic this Pesach try these recipes for Tri-color gefilte fish mold, saucy Szechuan pineapple chicken, and broccoli cheese squares\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/recipes_to_calm_a_nervous_cook\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipes to Calm a Nervous Cook - 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