So Passover is coming up in just a couple months and I know that a lot of people dread it because they think that Passover food is dry and bland and boring. Last year during Passover I made several recipes from the book “Passover by Design” by Susie Fishbein and they were all really fantastic, so much so that I even made a few of them during the year when it wasn’t Passover.
I thought that in preparation for Passover (since it will be too late if I post these recipes during Passover) I might share some of the recipes with you. If I make them in the next few weeks or during Passover then I’ll update these posts with some photos but for now at least you’ll have the recipes and you can rest assured that your Passover food won’t be bland and boring.
Sweet & Sour Meatballs
- 1 lb. of ground beef (or turkey)
- 1/4 cup of matzo meal
- 1 teaspoon of onion powder
- 1 teaspoon of dried oregano
- 1 large egg
- 1 (16 oz.) can of whole berry cranberry sauce
- 1 (26 oz.) jar of your favorite marinara sauce
Place the ground beef into a mixing bowl. Add matzo meal, onion powder, and oregano. Add the egg. Toss the mixture with your hands until it is combined.
Empty the can of cranberry sauce and jar of marinara sauce into a medium pot. Place over medium heat and cook for 5 minutes, stirring often with a spoon.
Roll meat into balls the size of large marbles, and carefully add them to the pot. Set the heat as low as possible. Cover the pot and cook for 40 minutes. Transfer to a serving bowl.
Last year when I made these we both thought they were delicious, and I wrote on the top of the page “Made in 2010. Yummy. Make with egg noodles next time.”
Cream of Sweet Potato Soup with Roasted Pecans
I remember that this was the first soup I ever made so I was really nervous about making sure it was tasty and it ended up being absolutely delicious and very easy to make.
- 2 tablespoons margarine
- 1 cup chopped pecans
- 1 tablespoon pancake syrup
In a small frying pan over medium-low heat melt the margarine. Add the pecans and syrup. Cook, stirring for 4-5 minutes, until roasted. Transfer to a piece of parchment paper or foil. Pecans can be made 2 days in advance and kept in an airtight container.
Cream of Sweet Potato Soup:
- 1 tablespoon extra virgin olive oil
- 1 stalk celery, chopped
- 1 leek, white and pale green parts only, chopped
- 1 large shallot, chopped
- 1 medium onion, chopped
- 1 1/2 lbs. of sweet potatoes, peeled and cut into small chunks
- 6 cups of chicken stock or vegetable stock, divided
- 1/2 cup canned or frozen sliced carrots
- 1 teaspoon ground cinnamon
- pinch of ground nutmeg
- 1/4 teaspoon fine sea salt
- 1 cup nondairy creamer or light cream
In a large pot, heat the oil over medium-high heat. Saute the celery, leek, shallot, and onion until soft and shiny, about 4-6 minutes. Add the sweet potatoes, saute 2 minutes longer.
Add 4 cups of stock and bring to a boil.
Turn down to a simmer and cook, covered, for 20-25 minutes, until sweet potatoes are soft. Add the carrots, cinnamon, nutmeg, and salt. Heat through.
(the directions have you transfer the soup to a blender to blend it all but immersion blenders are way more fun to use, and much easier and less messy!) So… use your immersion blender and puree for 3-5 minutes, until smooth. Add remaining 2 cups stock and creamer or light cream. Puree another 1 minute to blend and heat through.
Ladle into bowls and serve with a small handful of roasted pecans in each bowl.
For now I’ll just give you one last recipe… and this is one of the ones that we thought was so tasty that we made it a few times when it wasn’t Passover:
- 2 (6 oz.) cans of solid white tuna in water, drained
- 2/3 cup of unsalted matzo meal
- 1/4 cup of mayonnaise
- 4 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried minced onion
- 1/2 teaspoon fine sea salt
- 2 tablespoons vegetable oil
In a medium-sized bowl, mix the tuna with the matzo meal, mayonnaise, eggs, garlic powder, onion powder, minced onion, and salt. Form 8 patties.
Heat the vegetable oil in a large skillet. When the oil is hot, place the patties into the pan in a single layer, working in batches if necessary, and fry for 3-4 minutes per side until golden-brown. Remove to plates or a platter.
I remember when we ate these, Ken put ketchup on his, and I dipped them in mayonnaise. Tartar sauce would also be tasty as an accompaniment. Obviously when it’s not Passover, they’re yummy to have on buns or even on toasted English muffins cause it turns it into a fancy tuna sandwich! You could even melt some cheese on top to make it into a tuna melt. Or during Passover you could melt some cheese on top and have it as a tuna melt on matzo! So many options!