{"id":31291,"date":"2013-02-28T22:13:10","date_gmt":"2013-02-28T22:13:10","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=31291"},"modified":"2017-04-27T07:44:01","modified_gmt":"2017-04-27T12:44:01","slug":"everyone-whos-tired-potatoes-passover-dishes-aviva-kanoff","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/everyone-whos-tired-potatoes-passover-dishes-aviva-kanoff\/","title":{"rendered":"For Everyone Who&#8217;s Tired of Potatoes in Passover Dishes"},"content":{"rendered":"<h3 style=\"text-align: left;\" align=\"center\"><span style=\"text-decoration: underline;\"><strong>Lamb Shashlik<\/strong><\/span><\/h3>\n<h4><a href=\"http:\/\/www.ou.org\/life\/files\/LambShashlik.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-31292\" src=\"http:\/\/www.ou.org\/life\/files\/LambShashlik-300x239.jpg\" alt=\"LambShashlik\" width=\"300\" height=\"239\" srcset=\"https:\/\/www.ou.org\/life\/files\/LambShashlik-300x239.jpg 300w, https:\/\/www.ou.org\/life\/files\/LambShashlik-550x439.jpg 550w, https:\/\/www.ou.org\/life\/files\/LambShashlik.jpg 648w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 lb. lamb trimmed of all fat, and cut into 2-inch cubes (leg or shoulder of lamb)<\/em><\/li>\n<li><em>\u00bd cup lemon juice<\/em><\/li>\n<li><em>\u00bc cup garlic, chopped<\/em><\/li>\n<li><em>\u00bd cup olive oil<\/em><\/li>\n<li><em>1 teaspoon\u00a0black pepper<\/em><\/li>\n<li><em>1 teaspoon\u00a0salt<\/em><\/li>\n<li><em>1 Tablespoon\u00a0rosemary<\/em><\/li>\n<li><em>2 medium onions, cut into eighths<\/em><\/li>\n<li><em>2 large peppers (of assorted colors), cut into 1-inch chunks<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a bowl, combine lamb, lemon juice, garlic, olive oil, pepper, salt, and rosemary.<\/li>\n<li>Marinate for at least 2\u00a0to 3 hours prior to cooking.<\/li>\n<li>Place marinated beef on skewers (about 6 cubes per skewer).<\/li>\n<li>Be sure to apply a light coat of oil on the skewer prior to threading the meat.<\/li>\n<li>Place onion and pepper on separate skewers, alternating type of vegetable.<\/li>\n<li>Cook lamb shashlik skewers on grill or under broiler for 10-12 minutes, or until desired doneness. Turn to ensure even cooking.<\/li>\n<li>Grill vegetable skewers for last 5 minutes of grilling. Turn. The vegetables should be crisp, yet tender. Be careful not to overcook.<\/li>\n<\/ol>\n<p><em>Note: The meat and veggies are cooked on different skewers because the meat will take longer to grill.<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Blueberry Crumble<\/strong><\/span><\/h3>\n<p>Yields 24 squares<\/p>\n<p><a href=\"http:\/\/www.ou.org\/life\/files\/BlueberryCrumble.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-31293\" src=\"http:\/\/www.ou.org\/life\/files\/BlueberryCrumble-300x239.jpg\" alt=\"BlueberryCrumble\" width=\"300\" height=\"239\" srcset=\"https:\/\/www.ou.org\/life\/files\/BlueberryCrumble-300x239.jpg 300w, https:\/\/www.ou.org\/life\/files\/BlueberryCrumble-550x439.jpg 550w, https:\/\/www.ou.org\/life\/files\/BlueberryCrumble.jpg 648w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<h4><span style=\"text-decoration: underline;\">Blueberry Filling<\/span>:<\/h4>\n<ul>\n<li><em>4 cups fresh blueberries<\/em><\/li>\n<li><em>\u00bc cup white sugar (do not add sugar if the blueberries are naturally very sweet)<\/em><\/li>\n<li><em>Juice of 1 lemon<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Crust and Crumb Topping<\/span>:<\/h4>\n<ul>\n<li><em>\u00be cup white sugar<\/em><\/li>\n<li><em>\u00bc cup brown sugar<\/em><\/li>\n<li><em>1 teaspoon baking powder<\/em><\/li>\n<li><em>2 cups ground almonds<\/em><\/li>\n<li><em>2 cups matzah cake meal<\/em><\/li>\n<li><em>\u00bc teaspoon salt<\/em><\/li>\n<li><em>Zest of 1 lemon<\/em><\/li>\n<li><em>\u00bc cup (\u00bd stick) unsalted butter or\u00a0<\/em><em>margarine, cold and cut into cubes<\/em><\/li>\n<li><em>1 egg<\/em><\/li>\n<li><em>\u00bc cup toasted slivered almonds<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat oven to 375\u00b0F and grease a 9&#215;13-inch baking pan.<\/li>\n<li>In a mixing bowl combine the blueberry filling ingredients. Stir until mixed well and set aside.<\/li>\n<li>In a separate bowl, mix together the white sugar, brown sugar, baking powder, ground almonds, cake meal, salt, and lemon zest until well combined.<\/li>\n<li>Add the butter and egg, and use a pastry cutter to blend the ingredients until well combined and you still have pea-sized chunks of butter. Mix in the slivered almonds.<\/li>\n<li>Place half of the crust mixture into the baking dish and press it firmly into the bottom. Spoon the blueberry mixture into crust, being careful not to add too much of the liquid.<\/li>\n<li>Crumble the rest of the crust mixture over the blueberries so that it is evenly distributed. Bake for 50 minutes until the crumb topping is golden brown.<\/li>\n<li>Let cool for at least an hour before cutting. Cut into 24 squares.<\/li>\n<\/ol>\n<p><em>This dish is best served just slightly above room temperature, but any leftovers can be stored in the refrigerator.<\/em><\/p>\n<hr \/>\n<h3 style=\"text-align: left;\" align=\"center\"><span style=\"text-decoration: underline;\"><strong>Salt &amp; Pepper Kugel<\/strong><\/span><\/h3>\n<h4 style=\"text-align: left;\" align=\"center\"><a href=\"http:\/\/www.ou.org\/life\/files\/SaltPepperKugel.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-31295\" src=\"http:\/\/www.ou.org\/life\/files\/SaltPepperKugel-300x239.jpg\" alt=\"SaltPepperKugel\" width=\"300\" height=\"239\" srcset=\"https:\/\/www.ou.org\/life\/files\/SaltPepperKugel-300x239.jpg 300w, https:\/\/www.ou.org\/life\/files\/SaltPepperKugel-550x439.jpg 550w, https:\/\/www.ou.org\/life\/files\/SaltPepperKugel.jpg 648w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>3 cups spaghetti squash, shredded<\/em><\/li>\n<li><em>3 large eggs<\/em><\/li>\n<li><em>1 teaspoons\u00a0salt<\/em><\/li>\n<li><em>1 teaspoon\u00a0pepper<\/em><\/li>\n<li><em>2 teaspoons\u00a0sugar<\/em><\/li>\n<li><em>\u00bc cup matzo meal<\/em><\/li>\n<li><em>\u00bc cup canola oil<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat oven to 350\u00b0F.<\/li>\n<li>Mix all ingredients except for the oil.<\/li>\n<li>Pour oil into a 9\u00d712-inch pan, and place in preheated oven for 5 minutes.<\/li>\n<li>Pour squash mixture into hot oil.<\/li>\n<li>Bake for 45 minutes.<\/li>\n<li>Remove kugel from oven and pour off excess oil.<\/li>\n<li>If the kugel is still too watery, bake out some of the moisture before serving.<\/li>\n<\/ol>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\">Poached Peach &amp; Chicken Salad<\/span><\/h3>\n<h4><a href=\"http:\/\/www.ou.org\/life\/files\/PoachedPeachSalad.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-31296\" src=\"http:\/\/www.ou.org\/life\/files\/PoachedPeachSalad-300x239.jpg\" alt=\"PoachedPeachSalad\" width=\"300\" height=\"239\" srcset=\"https:\/\/www.ou.org\/life\/files\/PoachedPeachSalad-300x239.jpg 300w, https:\/\/www.ou.org\/life\/files\/PoachedPeachSalad-550x439.jpg 550w, https:\/\/www.ou.org\/life\/files\/PoachedPeachSalad.jpg 648w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>\u00be cup balsamic vinegar<\/em><\/li>\n<li><em>2 sprigs fresh thyme<\/em><\/li>\n<li><em>Kosher salt &amp; ground black pepper<\/em><\/li>\n<li><em>2 peaches\u00a0<\/em><em>(12 oz. total), halved &amp; pitted<\/em><\/li>\n<li><em>4\u00bd teaspoons olive oil<\/em><\/li>\n<li><em>4 cups baby greens<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Chicken<\/span>:<\/h4>\n<ul>\n<li><em>1 lb. chicken breasts<\/em><\/li>\n<li><em>1 teaspoon\u00a0salt<\/em><\/li>\n<li><em>1\u00bd teaspoons\u00a0paprika<\/em><\/li>\n<li><em>1\/8 teaspoon garlic powder<\/em><\/li>\n<li><em>1\/8 teaspoon onion powder<\/em><\/li>\n<li><em>2 Tablespoons\u00a0honey<\/em><\/li>\n<li><em>2 Tablespoons\u00a0olive oil<\/em><\/li>\n<li><em>2 teaspoons cumin<\/em><\/li>\n<li><em>2 teaspoons rosemary<\/em><\/li>\n<li><em>Salt &amp; pepper<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Prepare a medium gas or charcoal grill fire. (Note: If you don\u2019t have a grill, you can cook the chicken in a saut\u00e9 pan in its marinade.)<\/li>\n<li>Combine vinegar and thyme in a 2-quart saucepan. Bring to a boil over medium heat.<\/li>\n<li>Reduce the heat to a simmer and cook until the mixture is thick, syrupy, and reduced to \u00bc cup, about 6\u00a0to 9 minutes.<\/li>\n<li>Cook peaches in the syrup for 2 minutes until soft. Remove from the heat, discard the thyme sprigs, and season with a pinch of salt and a few grinds of black pepper.<\/li>\n<li>Season chicken and grill or saut\u00e9 in a pan until cooked.<\/li>\n<li>In a medium bowl, toss the baby greens with the remaining 2\u00bd teaspoons oil and season to taste with salt and pepper. Arrange on a platter.<\/li>\n<li>Top with the chicken and peaches. Drizzle with about 2 Tablespoons\u00a0of the reduced balsamic, adding more to taste. Season to taste with salt, pepper, and remaining juice from chicken and peaches.<\/li>\n<\/ol>\n<p><em>Tip: Substitute chicken with 1\/4 cup feta cheese for a dairy meal.<\/em><\/p>\n<hr \/>\n<h3 style=\"text-align: left;\" align=\"center\"><span style=\"text-decoration: underline;\"><strong>Cabbage Soup with Matzoh Meatballs<\/strong><\/span><\/h3>\n<p><a href=\"http:\/\/www.ou.org\/life\/files\/CabbageSoup.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-31297\" src=\"http:\/\/www.ou.org\/life\/files\/CabbageSoup-300x239.jpg\" alt=\"CabbageSoup\" width=\"300\" height=\"239\" srcset=\"https:\/\/www.ou.org\/life\/files\/CabbageSoup-300x239.jpg 300w, https:\/\/www.ou.org\/life\/files\/CabbageSoup-550x439.jpg 550w, https:\/\/www.ou.org\/life\/files\/CabbageSoup.jpg 648w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 large onion, diced<\/em><\/li>\n<li><em>4 garlic cloves, chopped<\/em><\/li>\n<li><em>5 Tablespoons\u00a0canola oil<\/em><\/li>\n<li><em>1 Tablespoon\u00a0sugar<\/em><\/li>\n<li><em>4 tomatoes, diced<\/em><\/li>\n<li><em>1 large green cabbage, chopped<\/em><\/li>\n<li><em>8 cups chicken stock<\/em><\/li>\n<li><em>1 Tablespoon\u00a0honey<\/em><\/li>\n<li><em>2 cups tomato sauce<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Matzo Meatballs<\/span>:<\/h4>\n<ul>\n<li><em>\u00bd cup matzo meal<\/em><\/li>\n<li><em>\u00bd lb. ground beef<\/em><\/li>\n<li><em>3 eggs<\/em><\/li>\n<li><em>Salt and pepper<\/em><\/li>\n<li><em>1 Tablespoon\u00a0oregano<\/em><\/li>\n<li><em>1 teaspoon cumin<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Saut\u00e9 onion and garlic in canola oil until brown.<\/li>\n<li>Add sugar and caramelize.<\/li>\n<li>Add remaining ingredients and bring to a boil.<\/li>\n<li>Let boil for 30 minutes and then simmer.<\/li>\n<li>While the soup is boiling, mix all ingredients for the matzo meatballs.<\/li>\n<li>Form into balls, then add the matzo meatballs to the boiling soup. Cook for 20 minutes.<\/li>\n<\/ol>\n<hr \/>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-31298\" src=\"http:\/\/www.ou.org\/life\/files\/No-Potato-Cover--e1361826409394.jpg\" alt=\"No Potato Cover\" width=\"100\" height=\"124\" \/><\/p>\n<p dir=\"ltr\"><b>Try the Award-Winning\u00a0<em>The No-Potato Passover <\/em><b>this year:\u00a0<\/b>Leave behind plain potatoes and opt for healthy, delicious and creative food.<\/b> Find easy-to-make recipes,\u00a0vibrant travel photography from across the world,\u00a0original options to create fantastic dishes for Passover and all year-long, and low-carb and gluten-free recipes.<\/p>\n<p><strong>No pasta or rice, no bulgur, couscous or kasha, no beans or legumes\u2014no problem! Check out Jewish Action for<em><a href=\"http:\/\/www.ou.org\/jewish_action\/03\/2013\/perfect-passover-side-dishes\/\"> Perfect Passover Side Dishes<\/a>.<\/em><\/strong><\/p>\n<p><strong>Everything you need or want to know about Passover is HERE: <a href=\"http:\/\/oukosher.org\/passover\/\">Check out OU Kosher&#8217;s Passover site<\/a> for product searches, answers to your FAQs, videos, articles, and more. Also available for free download are the <a href=\"http:\/\/oukosher.org\/passover\/passover-guide\/\">Passover Guide<\/a> and the <a href=\"http:\/\/www.ou.org\/general_article\/ou_kosher_for_passover_app_for_iphone\">Kosher App<\/a>.\u00a0<\/strong><\/p>\n<p><em><strong>Aviva Kanoff<\/strong> is a personal chef, painter, photographer and mixed media artist. She is a graduate of the French Culinary Institute and has a degree in studio art from Hunter College in NY.\u00a0<span style=\"font-size: 14px;\"><br \/>\n<\/span><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Leave behind the spuds and make some exciting, healthy and delicious meals. <\/p>\n","protected":false},"author":1000,"featured_media":31293,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[140,8],"tags":[],"class_list":["post-31291","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>For Everyone Who&#039;s Tired of Potatoes in Passover Dishes - OU Life<\/title>\n<meta name=\"description\" content=\"Tired of potato Pesach dishes? Try Cabbage Soup with Matzoh Meatballs, Peach &amp; Chicken Salad, Salt &amp; Pepper Kugel, &amp; Blueberry Crumble, and Lamb Shashlik.\" \/>\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\/everyone-whos-tired-potatoes-passover-dishes-aviva-kanoff\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"For Everyone Who&#039;s Tired of Potatoes in Passover Dishes - OU Life\" \/>\n<meta property=\"og:description\" content=\"Tired of potato Pesach dishes? Try Cabbage Soup with Matzoh Meatballs, Peach &amp; Chicken Salad, Salt &amp; Pepper Kugel, &amp; Blueberry Crumble, and Lamb Shashlik.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ou.org\/life\/food\/recipes\/everyone-whos-tired-potatoes-passover-dishes-aviva-kanoff\/\" \/>\n<meta property=\"og:site_name\" content=\"OU Life\" \/>\n<meta property=\"article:published_time\" content=\"2013-02-28T22:13:10+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-04-27T12:44:01+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ou.org\/life\/files\/BlueberryCrumble.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"648\" \/>\n\t<meta property=\"og:image:height\" content=\"518\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Aviva Kanoff\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Aviva Kanoff\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/everyone-whos-tired-potatoes-passover-dishes-aviva-kanoff\/\",\"url\":\"https:\/\/www.ou.org\/life\/food\/recipes\/everyone-whos-tired-potatoes-passover-dishes-aviva-kanoff\/\",\"name\":\"For Everyone Who's Tired of Potatoes in Passover Dishes - OU Life\",\"isPartOf\":{\"@id\":\"https:\/\/www.ou.org\/life\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/everyone-whos-tired-potatoes-passover-dishes-aviva-kanoff\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/everyone-whos-tired-potatoes-passover-dishes-aviva-kanoff\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.ou.org\/life\/files\/BlueberryCrumble.jpg\",\"datePublished\":\"2013-02-28T22:13:10+00:00\",\"dateModified\":\"2017-04-27T12:44:01+00:00\",\"author\":{\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/c9d92940d21c9168cb4645a0726203c1\"},\"description\":\"Tired of potato Pesach dishes? 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