Cauliflower "Popcorn" - Kosher for Passover and All Year Round

I am NOT a big fan of cauliflower, but this recipe is delicious!

2 heads of cauliflower, cut into medium size florets, stems and leaves tossed into the compost pile
1 t fine sea salt
2 t white sugar
1/4 t onion powder
1/4 t garlic powder
1/2 t paprika
1/2 t tumeric
1/2 c olive oil

Preheat oven to 450

Cover baking sheet with tinfoil and spray with Pam

In a large bowl combine everything but the cauliflower.  Then stir in the cauliflower and stir really well.

Put the cauliflower on the pan and bake 30 minutes, or until a fork can pierce a piece of cauliflower

The recipe says serves 8, but my family of four ate the whole thing as a side dish for dinner.

Chicken Soup with Matza Balls

From Mady Donoff - Temple Emanuel Sisterhood Cookbook

Serves 10-12

2 pounds chicken frames

1 large package of chicken thighs

2 medium onions, cut into quarters

1 small sweet potato, peeled and cut into chunks

3 parsnips, peeled and cut into chunks

1 pound bag of carrots - peeled and cut into chunks

3 celery stalks, cut into quarters

1 T of fresh dill, chopped

2 bay leaves

salt and pepper

Place chicken and frames in a 10-12 quart soup pot and cover with cold water.  Bring to a boil.

Skim off "scum" that surfaces to the top.  Continue to skim until water is only cloudy.  Add all vegetables, seasonings and bay leaves.  Bring to a boil.  Then lower heat.

Cover pot and cook over low to medium low heat for at least three hours.  Stir occasionally.

Allow soup, chicken and vegetables to cool in pot.  Remove chicken, bones and vegetables from pot with slotted spoon.  Discard bones and set aside chicken for the soup.  Strain soup multiple times.  Mash the sweet potato through a strainer and add to the soup.  Add salt and pepper.  Slice cooked carrots into pieces and return to soup along with the chicken pieces.  Refrigerate or freeze until serving.  Be sure to skim off excess fat before reheating.

Serve with matzo balls.  

Matzo Balls

4 eggs, beaten

1/2 c water

1/3 oil

1 t salt

pepper

1 cup matzo meal

Combine the eggs with the water, oil, salt and pepper.  Mix well.  Add matzo meal and stir, but do not not overmix.  Cover mixture and place in refrigerator for 20 minutes.  Bring five quarts of salted (1 T kosher salt) water to a boil.

Remove mixture from fridge, and stir once to ensure all liquid has been absorbed.  Form into free form balls.

Drop balls gently into the boiling water.  Once water has come to a boil again, reduce heat to avoid boiling over.  Cover pot and cook for 20 minutes.

Remove cooked balls with a slotted spoon and store in container until ready to use.  Then slip into warm soup.  

Seder One (which will also be Seder Two meal)

Chicken Soup from the Temple Emanuel Cookbook and a vegetarian version.

Knishes from the Butcherie

Roasted Chicken

Mushroom Lasagna - instead of the ground beef I use pulverized mushrooms

Cauliflower popcorn from Kosher by Design

Fudge Chocolate Bundt Cake - From Perfect Pseach Cookbook

Since it is the four of us, it will be be small.

Passover Granola Recipe

Super easy but watch it so it doesn't burn

3 Cups of Matzo Farfel
3/4 c. chopped walnuts
4 T canola oil
1/2 t. cinnamon
3-4 T honey
salt

Mix everything into a large bowl and then spread out on a large greased cookie sheet.

Bake 350 for 20-30 minutes until golden brown, depending on your oven.

Stir occasionally.

Remove from oven and let cool.  Add craisins, raisins and chocolate chips.

Store in a large air tight container.

Passover Almond Butter Banana Pancakes

Tried this new recipe for Passover.  Passover breakfast is always a challenge in our house since we normally eat cereal, and we have a few choices.  Passover means no ready to eat food in our house, and things need to be prepared.  Three out of four of us eat matza brie. . . . . no one likes the Passover pancakes (homemade or from a mix) and we all agreed the $7.99 box of Passover waffles was the worst waffle we ever ate.

Ingredients:
2 ripe bananas
4 eggs
1/2 cup almond butter
1 t vanilla (KFP)
1 cup chocolate chips
maple syrup
vegetable/canola oil

Place the bananas, eggs, almond butter and vanilla into the food processor with the "s" blade and process until smooth.  Pour into bowl and add chocolate chips and stir.

Heat griddle over low to medium heat.  Heat oil.  Pour 1/4 cup of batter onto hot griddle and cook on one side for 2-3 minutes.  Flip and cook for an additional minute and move to cookie sheet.  (You can keep the prepared pancakes in a warm oven until batter is gone.)  Continue.

Serve with maple syrup and a berry salad on the side.