ISO New "I can't believe it's Pesachdik" recipes

Mevater

Fri, Apr 11 2008, 10:04 am

Anyone have any? TIA

Or Chametzdik recipes that you've converted for Pesach and taste great.

chocolate moose

Fri, Apr 11 2008, 2:43 pm

Not me. We eat really plain stuff. I have posted soup/salad recipes ove rthe year, though, and marked them Pesach friendly, or some such

flowerpower

Fri, Apr 11 2008, 6:38 pm

I just bought the pupa cookbook for pesach so well try that out

Mevater

Tue, Apr 15 2008, 11:55 am

Anyone have easy, but very good, Kugel and NOT chocolate cake recipes?

GramaNewYork

Wed, Apr 16 2008, 8:50 am

Are you interested in a Cranberry Crunch recipe? It serves as a kugel or dessert and is pretty easy. I converted it from the chometzdik oat recipe to using matza farfel. If you use that and are interested, I can write the recipe.

myfriends715

Wed, Apr 16 2008, 9:01 am

GramaNewYork wrote:

yes!!!!

flowerpower

Wed, Apr 16 2008, 11:27 am

u want an apple kugal or veggie kugal?

Mevater

Wed, Apr 16 2008, 12:42 pm

I'd be interested in either veg or apple kugel recipes and no separating eggs tried and tested cake recipes (if they're no Kitniyos, non- Gebrokts).

Mevater

Wed, Apr 01 2009, 11:04 pm

Anyone have anything to offer?

elf123

Wed, Apr 01 2009, 11:12 pm

I have a "mock oatmeal cookie" recipe that I've been making for years, using farfel. If you're interested I'll post it.

Mevater

Thu, Apr 02 2009, 11:17 am

elf123 wrote:

I have a "mock oatmeal cookie" recipe that I've been making for years, using farfel. If you're interested I'll post it.

Personally, I don't use Gebrokts, but thanks! : )

elf123

Thu, Apr 02 2009, 11:26 am

Sorry, didn't see that you mentioned it. The brownies I posted are really good, though (potato starch).

ra_mom

Thu, Apr 02 2009, 11:48 am

I plan on trying these recipes.

Cold Poached Spinach and Walnut Pesto Chicken
6 boneless chicken breasts, about 3 lbs.
5½ cups chicken soup
Pesto Sauce:
1 cup walnuts
2 cups baby spinach leaves
4 cloves garlic, peeled and halved
½ tsp salt (or to taste)
¼ tsp black pepper
½ cup olive oil

Rinse cutlets and pat dry.
In a medium pot, bring chicken soup to a boil. Add chicken, and when it comes back to a boil, reduce to a simmer.
Cover and simmer for 15 minutes. Turn off heat and allow chicken to finish cooking from the retained heat for 15 minutes. Remove chicken from broth, cover and chill in refrigerator for 1 hour.
To prepare sauce, in a food processor or blender, place walnuts, spinach, basil, garlic, salt and pepper. Pulse blender 3 or 4 times. Pour the olive oil in a steady stream through feed tube while machine is running, until mixture is smooth and creamy, about 1 minute.
Spread pesto over cooked cutlets or cut cooled chicken into slices, and drizzle with pesto. Serve any additional sauce on the side.

Teriyaki Sauce
Ingredients:
8 tsp beef consomme powder
2 cups cola, not diet
1 Tbsp vegetable oil
2 cloves fresh minced garlic
1 (1.5 inch) piece fresh ginger, peeled and minced
4 Tbsp sugar
2 Tbsp honey
1 Tbsp potato starch, dissolved in 1 Tbsp water
2 Tbsp cooking sherry
Preparation
In a medium pot, dissolve the beef consomme powder in the cola. Simmer for 2 minutes. Remove from heat. In a medium pan, heat the vegetable oil. Saute the garlic and ginger for 1 minute, until cooked through and starting to become golden. Add it to the cola. Add the sugar and honey. Whisk as it simmers for 1 minute. Whisk in the dissolved potato starch and simmer for 30 seconds to 1 minute until thickened. Add the sherry. Remove from heat.