Tzimmes
Sweet Potatoes
Carrots
Onion
Golden Raisins
Dried Cranberries
Olive oil
Red Wine
Salt
Garlic Powder
Ginger, powdered or fresh ground
Paprika
Cinnamon
optional: Allspice
and a little extra water
Chop vegetables into equally sized small chunks. In a
small bowl, combine all the dry spices. Place vegetables in a large bowl, pour
in olive oil, red wine, dry spice blend and ginger. Stir well. Grease a large
baking dish. Pour in tzimmes. Cover with tin foil. Bake at 400 degrees – with tin
foil on top for about 30 minutes, and then remove tin foil and continue to bake
until vegetables are tender and top begins to brown.
Serve alongside chicken, etc.
My favorite combination is chicken, asparagus, tzimmes,
and feta cheese.
Charoset
4-5 Apples (Gala is what I used)
1 Orange
1 Banana
Red Wine or Grape Juice
Cinnamon
Ground pecans or walnuts
Wash and quarter apples, peel orange and banana. In a
food processor roughly chop up apples, then add orange and banana an pulse a
few more times. Pour mixture into a bowl, add wine, cinnamon, and ground nuts.
Stir well. Serve right away or store in a sealed container in the refrigerator.
Serve at Passover, or alongside Matzo Brei!
Matzo Brei (breakfast)
(1 serving)
Oil or cooking spray
2 pieces of Matzo
2 Eggs
1 Tbsp. Milk
Salt
Cinnamon
Water
In a medium bowl, combine eggs, milk, salt, and cinnamon.
Take the two pieces of Matzo and hold them under a faucet of running water
until the matzo begins to break apart in your hands. Place matzo in the egg
mixture bowl and stir well. Heat a skillet, and add oil or cooking spray. Pour
mixture onto skillet, and cook like you would scrambled eggs.
Serve with butter, and either Charoset, jam, or syrup.
