Monday, April 2, 2012

easy Passover meals

MUSHROOM AND ROOT VEGETABLE STEW.

Two cups of mixed mushrooms.
Two cups of peeled and cut up carrots and sweet potatoes.
Two cups of cubed, peeled potatoes.
One cup of thinly sliced onions.
One cup of peeled cubed Granny Smith apples.
One cup of thinly sliced tomatoes and red peppers.

Fry all of these, in a large pan that is oiled with olive oil. As you turn them add the following spices.
Three crushed cloves of garlic, 2 teaspoons of sea salt, one teaspoon pepper, a few bay leaves in a muslin bag. You must remove the bay leaves before serving.
Add three teaspoons of curry powder, half a teaspoon turmeric and half a teaspoon of cumin and a dash of cinnamon. Add half a cup of crushed mint and fresh parsley leaves.
Place all of this into a large oven casserole dish. Cover with three cups of water and a little squeezed juice of two tomatoes, a grated carrot and a few pieces of sliced celery. Cook covered for forty minutes in a medium oven. Check if the vegetables are soft.
Serve this on a bed of cooked brown rice. Add some raisins on top and half a cup of grated cocoanut. You can use a dish of chutney on the side and a bowl of cut up green peppers in a little apple juice. I add a few sliced mushrooms that are sautéed in a little olive oil and sesame seeds. Looks great on top. Enjoy.

COMPOTE OF IRON, PRUNES, APRICOTS, BERRIES ND PINE KERNELS

Wash five prunes, five apricots, two tablespoons of raisins, one teaspoon of pine kernels, cinnamon, two tablespoons of cranberries or any you have, half a cup of orange juice and a large cup of water. Place on a low flame and cook for twenty minutes. Eat this once a day.
Develop a habit of eating prunes and apricots instead of candies.
'Wash all dried fruit carefully……………….


DESSERTS.

FRUIT KEBABS.

Simply wash good fruit and cube . Arrange pineapples, Orange slices, Pears, grapes, in fact all the things in season. I cube apples or cut in rounds and steam them and pears. Them I put them on the kebabs with a date, apricot and mixed fruits. This way they do not discolor.

BAKED APPLES.

Great to make a few days ahead. Easy to warm up and serve for parave pudding with jelly, or with a dairy meal with ice cream..

COOKED APPLES.
Cook apples and puree them, without the skins, for the babies and the older folk.

BAKED APPLES.

Core twelve apples, prick the skins and place in an oven dish. Fill the centers with cut up apricots, raisins and a little cinnamon. I fill the dish half way with orange juice or water with a tea bag in it. These can be served hot after the main meal, or eaten with a blob of ice cream or yogurt. If you need a quick pie, just blend the apples with a little water and fill a pie dish. For Passover use coconut and butter, in place of flour. Watch for cake recipes next time.
HAVE A HAPPY PASSOVER............ LOVE AND LIGHT RONA

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