Thursday, March 29, 2007

Passover the recipes...

Passover is quickly approaching! Are you ready? It is a time to share, eat, drink, and really get behind the concept of: let my people go! Here are two recipes that you just may want to add to your seder table (or interfaith table). Eat on!

The Kosher Soul Gourmet

Castilian-Style Passover Potato Casserole recipe

6 medium baking potatoes (about 2 pounds)
1/2 cup plain yogurt
2 tablespoons butter
1/4 to 1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 beaten eggs
3/4 cup feta cheese
1/4 cup water 1 (10 ounce) package pre-washed spinach
1/4 teaspoon paprika

Peel and quarter potatoes.

In a large saucepan cook potatoes, covered, in a small amount of boiling water for 25 minutes or until tender. Drain potatoes. Mash drained potatoes with a potato masher or beat with an electric mixer on low speed. Add yogurt, margarine or butter, salt, and red pepper; beat just until combined. Add eggs; beat with an electric mixer on low speed for 1 minute or until fluffy. Fold in 1/2 cup of the feta cheese.

Preheat oven to 425 degrees F.
In a 12-inch skillet bring the 1/4 cup water to boiling; add spinach to skillet. Toss spinach for about 1 minute or until spinach is slightly wilted; drain. Press out excess liquid. Coarsely chop spinach.

Spread half of the potato mixture into a light greased 2-quart rectangular baking dish. Lay spinach on top; sprinkle with remaining feta cheese. Spread remaining potato mixture on top and sprinkle with paprika

Bake, uncovered, for 15 minutes or until top is lightly browned.

Makes 8 servings.

Sweet and Sour Artichoke Hearts
This side dish is traditional to the Sephardic Passover tables of several countries

Two 15-ounce cans artichoke hearts (not marinated), drained
1/3 cup apple juice
Juice of 1 lemon
2 tablespoons honey
Pinch of salt

1/4 cup chopped fresh parsley In a deep saucepan over medium heat, combine the artichoke hearts and apple juice; bring to a simmer. Stir in enough lemon juice and honey to achieve the desired sweet-sour taste. Add salt and simmer, uncovered, until liquid is reduced slightly. Sprinkle with parsley

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