I spent the day in a cooking frenzy and thanks to me, my hubbie spent the day in an errand-running frenzy. I kept coming across ingredients I’d forgotten to buy and also thinking of things we needed that weren’t included in my original Passover plan.
At the end of the day, I’d completed 6 of the 9 items, plus 1 bonus cake so I’m counting that as a win since I’ve still got tomorrow to finish up numbers 7, 8 and 9.
Here’s the line-up so far and all but one are from Susie Fishbein’s Passover by Design Cookbook because, quite frankly, I’m lazy when it comes to Passover cooking. I love that I can find a bunch of great recipes in one cookbook – it’s my one-stop-recipe-shop to help make my life easier during a very labor intensive holiday:
Tri Color Gefilte Fish from Rosh Hashanah 2012 is always a big hit. It’s a bit time-consuming to make and you need to read the entire recipe before starting or else you’ll end up like me today … somehow skipping over the eggs, salt and pepper that needed to be added to the gefilte fish base and then having to figure out how to get them in after the fact. Keeping my fingers crossed that this dish turns out OK this year : ) I also usually make some kind of a horseradish-based sauce to go with this fish.
Kosher Meat and Potato Roll or as it’s known in my house, the Meat Log. It’s like your Mom’s old-fashioned meatloaf with a hidden surprise inside of mashed potatoes.
We joke about this dish often, but it’s always a hit and it’s always gone at the end of the Seder.
Delicious and somewhat easy to make.
Sweet and Sour Meatballs from Susie Fishbein’s Passover by Design cookbook, page 35. I originally found this meatball recipe in Susie’s cookbook for kids, where there are 2 different kinds of meatballs. My family loves both so the Sweet and Sour version is an easy, quick crowd-pleaser for Passover.
A hidden Passover Dessert Gem – the Crumb Cake from Susie Fishbein’s Passover Cookbook page 248. This cake looks like dry sand but taste like moist yummy apples, even though there’s not a single apple in it. I couldn’t believe how delicious it turned out last Passover so it’s making a repeat appearance this year. A small amount of effort and ingredients produces an amazing dessert.
Teriyaki Chicken, also from Susie Fishbein’s Passover by Design cookbook, page 124. I have a bit of a love, hate relationship with this recipe. The photo in the cookbook makes the sauce look very dark brown and quite beautiful. My sauce never seems to get that dark. It’s more of a tan color and never as sticky as described in the book. I’m sure it’s user error on my part, and the chicken is still quite tasty, which is why I keep making it but I do wish I knew the secret to the dark brown, sticky consistency.
Slow Roasted Chicken, page 115 of the same cookbook. This recipe is a new one for us. My husband usually makes a slow-roasted chicken using the rotisserie tool on our grill, but since we can’t use it for Passover, I decided to give this oven version a try. I’ll let you know how it tastes after our first Seder. Has anyone made this chicken before?
Purple Cabbage Salad, page 82 of the same cookbook. I make this salad for almost every holiday and when we’re having company for Shabbat. It’s definitely loved and it holds up well over a few days if there are left-overs.
What are you cooking for Passover? Do you have favorite dishes you make every year?
Happy Passover and Happy Kosher