Ingredients:
1 yellow onion diced
1 large tomato diced
1 loaf of gefilta fish
Directions:
Saute the onions and tomatoes. Drizzle some olive oil into a small loaf pan then place the gefilta fish in it (remove the paper beforehand) Pour the veggies on top and bake it on 400 for about 1 1/2 to 2 hours. (Uncovered for the first half hour and covered for the remaining time)
Ingredients:
1 cup quinoa
2 cups boiling water
2 TBSP onion soup mix (msg free)
1 TBSP chicken soup powder (msg free)
salt
pepper
olive oil
Directions:
Put some olive oil in a small pot. Heat up oil, then add quinoa and stir for a few minutes.
Add in boiling water and spices and bring to a boil. Cover and simmer on low for 25 minutes
* Please note: This is a Passover friendly recipe. Each community has different traditions regarding Passover, check with your Rabbi to verify your communities particular customs.
Ingredients:
1 onion, chopped
7 cloves garlic, minced or chopped small
1 jar marinara sauce PLUS a little bit extra
1 15 oz can of tomato puree or sauce
1 lb of extra lean ground beef
onion powder
garlic powder
salt
pepper
olive oil
Spelt matzah boards
Directions:
Preheat oven to 375 degrees.
Brown beef in a big deep frying pan. Meanwhile, saute onion and garlic in a different frying pan. When beef is browned, add the jar of marinara sauce (not the little bit extra that you need for later) and can of tomato puree or sauce and spices. When onion and garlic is ready, add it to the meat sauce mixture. Mix well.
In a 9×13 pan, put the extra marinara sauce in the pan just to coat the bottom. Layer matzah and meat sauce, by first starting with matzah and ending with meat sauce on top.
Cover well with aluminum foil and bake covered for 1 hour. Then bake uncovered for a bit (optional).
Ingredients:
Boneless skinless chicken breast, sliced into cutlets of about 3/4 inch thickness
olive oil
Jason’s flavored Passover coating crumbs
Manischewitz Italian seasoned Passover coating crumbs
garlic powder
onion powder
paprika
Kosher salt
pepper
chicken soup powder (msg free)
Directions:
Preheat the oven to 425 degrees.
Mix both types of coating crumbs with all of the spices and set aside. Coat the chicken cutlets in olive oil and then dip into crumb mixture.
Place on a greased cookie sheet and sprinkle a little paprika on each piece. Spray each cutlet with cooking spray. Bake for about 20-25 minutes (depending on thickness of cutlets), flipping pieces once in the middle of cooking time.
Ingredients:
6 large apples
5 eggs
3 tablespoons potato starch
1/2 cup of sugar
1/4 cup of oil
1/2 lemon rind
1/2 teaspoon of salt
1 teaspoon of vanilla extract
Directions:
Peel and slice the apples then mix together with the remaining ingredients. Bake in a 9×13 pan on 350′ for about 45 minutes or until done.
