{"id":23015,"date":"2015-10-08T14:06:32","date_gmt":"2015-10-08T19:06:32","guid":{"rendered":"http:\/\/ou.org\/life\/?p=23015"},"modified":"2017-04-06T07:04:35","modified_gmt":"2017-04-06T12:04:35","slug":"filling_but_not_fattening_dishes_for_pesach","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/filling_but_not_fattening_dishes_for_pesach\/","title":{"rendered":"Filling But Not Fattening: Dishes for Pesach"},"content":{"rendered":"<p><em>Many of us think that because we can\u2019t have bread, rice, pasta or grains on Pesach, we need to stuff ourselves with starchy side dishes. Why not try a healthier alternative? Simply include lots of fresh fruits and vegetables when planning your menus.<\/em><\/p>\n<h3><span style=\"text-decoration: underline;\"><b>Creamy Carrot Soup<\/b><\/span><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"https:\/\/s3.amazonaws.com\/ou-images\/content\/Carrot_thumb.jpg\" alt=\"image\" width=\"150\" height=\"100\" border=\"0\" \/>6 servings<\/p>\n<p><em>Simply dill-icious!<\/em><\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 Tablespoon olive or vegetable oil<\/em><\/li>\n<li><em>2 medium onions, coarsely chopped<\/em><\/li>\n<li><em>1 red pepper, chopped<\/em><\/li>\n<li><em>2 cloves garlic, crushed<\/em><\/li>\n<li><em>8 or 9 large carrots, cut into chunks (about 1\u00bd lb.)<\/em><\/li>\n<li><em>1 large potato, peeled and cut into chunks<\/em><\/li>\n<li><em>5 cups chicken or vegetable broth (or 5 teaspoons instant chicken-flavored soup mix plus 5 cups water)<\/em><\/li>\n<li><em>2 Tablespoons fresh dill, minced<\/em><\/li>\n<li><em>Salt and pepper to taste<\/em><\/li>\n<li><em>\u00bc to \u00bd teaspoon ground ginger (to taste)<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a large saucepan, heat oil on medium heat. Addonions and red pepper; saut\u00e9 until golden, about 5 to 7 minutes.<\/li>\n<li>Add garlic and saut\u00e9 2 to 3 minutes longer. If necessary, add a little water to prevent vegetables from sticking or burning.<\/li>\n<li>Add carrots, potato and broth. Bring to a boil, reduce heat and simmer, partially covered, for 25 to 30 minutes, stirring occasionally.<\/li>\n<li>Pur\u00e9e soup using an immersion blender. Add dill, salt, pepper and ground ginger. If soup is too thick, add a little water or vegetable broth.<\/li>\n<\/ol>\n<p><em>Note: Freezes and\/or reheats well. Soup can be doubled easily.<\/em><\/p>\n<p><em>Variation: Creamy Squash Soup: Instead of carrots and dill, substitute 1\u00bd lbs.\u00a0winter squash, peeled, cleaned and cut into chunks. Cook as directed. Add \u00bc cup orange juice to pur\u00e9ed soup.<\/em><b><br \/>\n<\/b><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><b>Glazed\u00a0Roast Turkey<\/b><\/span><\/h3>\n<p>8\u00a0to 10 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 turkey (about 10 to 12 pounds)<\/em><\/li>\n<li><em>3 oranges<\/em><\/li>\n<li><em>3 cloves garlic, crushed<\/em><\/li>\n<li><em>Salt and pepper to taste<\/em><\/li>\n<li><em>2 teaspoons dried basil<\/em><\/li>\n<li><em>2 teaspoons dried thyme<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Glaze<\/span>:<\/h4>\n<ul>\n<li><em>1 Tablespoon olive oil<\/em><\/li>\n<li><em>\u00bc cup honey<\/em><\/li>\n<li><em>\u00bc cup apricot jam<\/em><\/li>\n<li><em>2 Tablespoons red wine<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Remove giblets from turkey. Rinse turkey inside and out, and pat dry. Squeeze juice from two of the oranges over turkey, both inside and out. Rub turkey with garlic and sprinkle with seasonings. Slice the remaining orange and place slices under the turkey skin to keep turkey moist during cooking. (Turkey can be prepared in advance up to this point; refrigerate covered for up to 2 days.)<\/li>\n<li>Preheat oven to 325\u00b0F. Place turkey breast-side down on a rack in a roasting pan. Pour \u00bd cup of water into the pan. Cover turkey loosely with foil, leaving the ends open. Roast turkey for 3 hours. While turkey is roasting, prepare glaze.<br \/>\nHeat oil, honey and jam in a small saucepan until hot, stirring occasionally. Remove from heat and stir in wine.<\/li>\n<li>Uncover turkey, turn it breast-side up and brush with glaze. Roast uncovered about 30 to 60 minutes longer, until golden, basting with glaze occasionally. When done, a meat thermometer should register 170\u00b0F.<\/li>\n<li>Transfer turkey to a cutting board or serving platter and cover with foil. Let stand for 20 minutes for easier carving.<\/li>\n<li>Remove skin and discard. Carve turkey and arrange on a large serving platter.<\/li>\n<\/ol>\n<p><em>Note: Serve with cranberry sauce, if desired. Leftover turkey can be refrigerated or frozen.<\/em><b><br \/>\n<\/b><\/p>\n<hr \/>\n<h3><b><span style=\"text-decoration: underline;\">Best-Ever Scalloped\u00a0Sweet Potatoes<\/span><\/b><\/h3>\n<p>10 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>2 medium onions, sliced<\/em><\/li>\n<li><em>6 medium sweet potatoes, peeled and sliced<\/em><\/li>\n<li><em>Salt and freshly ground black pepper<\/em><\/li>\n<li><em>2 Tablespoons extra virgin olive oil<\/em><\/li>\n<li><em>2 Tablespoons potato starch<\/em><\/li>\n<li><em>2 teaspoons instant pareve chicken-flavored soup mix<\/em><\/li>\n<li><em>2 cups boiling water<\/em><\/li>\n<li><em>Paprika<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat the oven to 375\u00b0F. Spray a 9&#215;13-inch glass baking dish with cooking spray. Layer the onions and the sweet potatoes in the prepared baking dish, ending with sweet potatoes; sprinkle each layer with salt and pepper to taste.<\/li>\n<li>In a 4-cup glass measure, mix together the oil, potato starch, and soup mix. Gradually whisk in the boiling water and mix until smooth. In a medium saucepan, mix together the oil, potato starch, and soup mix. Bring to a boil and simmer until thickened, stirring occasionally. Pour over the sweet potatoes and sprinkle with paprika.<br \/>\nBake, uncovered, for 1 to 1\u00bc hours or until tender and golden brown.<\/li>\n<\/ol>\n<p><em>Note: Keeps for up to 2 to 3 days in the refrigerator; reheats well. Freezing isn\u2019t recommended.<\/em><\/p>\n<p><em>Variations: Use a mixture of sweet potatoes, carrots, parsnips, and\/or regular potatoes.\u00a0Instead of soup mix and boiling water, substitute 2 cups of chicken soup. If desired, add 1 to 2 Tablespoons chopped fresh dill, basil, or thyme\u2014or your favorite herbs.<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><b>Red\u00a0Cabbage Coleslaw<\/b><\/span><\/h3>\n<p><em><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"https:\/\/s3.amazonaws.com\/ou-images\/content\/Cabbage_thumb.jpg\" alt=\"image\" width=\"150\" height=\"100\" border=\"0\" \/><\/em>10 to 12 servings<\/p>\n<p><em>This dressing transforms the cabbage into a beautiful, brilliant magenta color.<\/em><\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 medium red cabbage, cored and thinly sliced (about 8 cups)<\/em><\/li>\n<li><em>4 green onions, thinly sliced<\/em><\/li>\n<li><em>1 medium carrot (about \u00bd cup grated)<\/em><\/li>\n<li><em>2 Tablespoons extra virgin olive oil<\/em><\/li>\n<li><em>\u00bc cup balsamic vinegar<\/em><\/li>\n<li><em>2 Tablespoons sugar<\/em><\/li>\n<li><em>Salt and pepper to taste<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Combine cabbage, onions and carrot in a large mixing bowl.<\/li>\n<li>In a medium saucepan, combine oil, vinegar and sugar. Bring to a boil. (Or combine in a 2-cup Pyrex measure and microwave uncovered for 45 seconds.)<\/li>\n<li>Pour hot dressing over vegetables and mix well. Add salt and pepper to taste. Refrigerate to blend flavors.<\/li>\n<\/ol>\n<p><em>Note: Leftovers keep 3 to 4 days in the refrigerator.<\/em><\/p>\n<hr \/>\n<p><i>Norene Gilletz is a cookbook author and culinary consultant in Toronto. She is the author of seven cookbooks. For more information, visit her web site at <a href=\"http:\/\/www.gourmania.com\">www.gourmania.com<\/a>. <\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Many of us think that because we can\u2019t have bread, rice, pasta or grains on Pesach, we need to stuff ourselves with starchy side dishes. Why not try a healthier alternative? Simply include lots of fresh fruits and vegetables when planning your menus. Creamy Carrot Soup 6 servings Simply dill-icious! Ingredients: 1 Tablespoon olive or<\/p>\n","protected":false},"author":114,"featured_media":47971,"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-23015","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>Filling But Not Fattening: Dishes for Pesach - OU Life<\/title>\n<meta name=\"description\" content=\"Healthy Pesach recipes for creamy carrot soup, glazed roast turkey, best-ever scalloped sweet potatoes, and red cabbage coleslaw\" \/>\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\/filling_but_not_fattening_dishes_for_pesach\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Filling But Not Fattening: Dishes for Pesach - 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