Saturday, March 30, 2013


Thursday, March 21, 2013

Thursday, March 14, 2013


This week you have to take time to create menus and shop for it all. Let the meals be easy organized, and with double cooking and baking, you will have a relaxed and pleasant week.. Do what ever you can do today. The stores and parking are difficult and at the last minute unexpected issues crop up……use today efficiently.

Take time to cool food properly anr store carefully, Keep the fridge organized and not over crowded with items you do not need. Cool drinks can be kept elsewhere and water can be chiiled with ice cubes on Passover day. Ice cube trays can be used for relishes, pesto and chopped parsley that is mixed with olive oil. This can be used for cooking all week.

The Seder requires a lot of cooking and last minute work. Once the cleaning is done and the Passover plates, cutlery and dishes are in place, you can start to cook. I always do the main course first and while they need attending to in the oven, I make the soup and prepare one dessert. The Passover plate needs a little planning and that can be done with the help of the kids during the day of Passover Seder.

Have the wines and drinks ready ahead of time. Buy the cans you need, the condiments, chrain, sauces and relishes now. Buy the gifts and candies today.
Now for ideas for meals……count how many adults and kids. Who is vegetarian? Any people who have special diets.? How many babies who need pureed food?????????????? Now make a large sheet and on it write people, days, breakfast, lunch, supper. Tea time treats.

You need Matzos and the pieces for AFIKOMEN
The bowl to wash hands. Little towels to dry hands.
Saltwater to dip Karpas in.
Charoset. Make a large bowl of this with lots of nuts that are ground. Be aware that some kids cannot digest nuts or are allergic. For those I make charoset with dates, raisins and orange juice. .
Hard boiled eggs for everyone.
Soup and matzo balls.
I make a very large platter with olives, cucumbers, asparagus, carrot sticks, sliced peppers, tomatoes and boiled eggs. Have chrain and charoset on the tray as a relish. This is eaten by everyone and the kids love the choices. I even have chopped parsley, lettuce and baby leaves as a salad..
Beetroot salad is good to have . Look at my beetroot recipes (Sept 17th)
This can be made and kept for a few days.
Carrot Salad (October 11th) this can be eaten the next day too.
Cauliflower, Sweet Potatoes and Baked Potatoes can be done and used the nest day. You just sprinkle olive oil on and bake them,after they are steamed.
Consider having tomatoes, cucumbers and peppers in abundance for quick, fresh salads. Avocadoes make a good dressing with olive oil and herbs. Add orange or lemon juice to make it drizzle.
Tzimmes, that is carrots, onions, garlic and prunes, make a great baked vegetable dish.
Mushrooms are sensational on matzo. Just bake a medley of cut up mushrooms with onions, garlic, herbs and sprinkle olive oil liberally over the mushrooms. You can add white wine, or just add a cup of boiling water and bake covered. I keep them parave and if left over, blend them into a spread for matzo or on omelets.
Potatoes. Roast are the best. Just cut up and pre boil them for 10 minutes. Then season with salt and pepper, rosemary and olive oil. Bake and serve with a little chopped parsley. Sweet Potatoes. I steam sliced potatoes and bake them with a sprinkling of honey and cinnamon and olive oil. Good hot or cold.
Eggplant. I slice a few, arrange in a dish. I cover them with herbs like oregano, vegetable salt, black pepper, a full cup of tomato puree and a cup of boiling water and two tablespoons of olive oil. Cover and bake for thirty minutes. Excellent cold as well.



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.


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..

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


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.


Look at my article on Strawberries for quick and easy ideas. (March 11th)

Have fun preparing and I will be in touch when we are in the swing of cooking.


Wednesday, March 6, 2013

 Mushrooms at Passover. 
 Many of us eat vegetarian and chalavi meals at Passover.  I find mushrooms a great food for easy and delightful meals. Use good mushrooms, I only buy form Tekoa.   Reliable, well grown and ecologically packed.  The variety is endless and special ones are on the shelves now. Enoki, Crimini, King Oyster and more. Wash by wiping with wet paper and use for frying, baking, in soups, casseroles, to pickle, fresh in salads and use the dried variety in many ways too. There are great recipes on the packets when you buy them  Look at these ideas and enjoy the delight of mushrooms in your life.

 1   1/2  mushrooms. cleaned and sliced
2 tablespoons pulverized walnuts
i small chopped onion one teaspoon chopped red pepper.
  Fry onion until brown in olive oil on a low flame Add mushrooms, walnuts, red pepper,3/4 teaspoon salt and 1tsp sherry.  Fry gently and remove to a wooden board   Chop until creamed and add chili powder, just a little . Serve on a piece of matzo  or in a baked potato.

2  cups mushrooms
1 tablespoon olive oil. 2 cloves garlic
half a cup olive oil.
1 tablespoon lemon juice
2 tablespoon chopped parsley and a few mixed herbs.

Place the washed and drained mushrooms in a deep bowl. Heat the oil gradually and all the ingredients, mix well  Pour over to cover the mushrooms and cover. Refrigerate. I find this excellent with any meal. 

 I take two to three varieties and wash and chop well Remember to wash mushrooms is to wipe them , not soaking in water. Place them in an oven dish that has a lid. Take two chopped onions,three crushed cloves of garlic, 1/4 teaspoon salt and 1/4 teaspoon  pepper and two teaspoons of lemon juice and pour over the mushrooms

Wash the mushrooms and slice.   Add a cup of boiling water. Place the lid on the bowl and bake for twenty minutes , then remove the lid and grill for five minutes. The liquid will keep the mushrooms moist. To serve, chop chives and sprinkle over the mushrooms with two teaspoons of pine or crushed walnuts.

I love this over rice, quinoa or over mashed potatoes


3 cups mushrooms,3/4 cup Matzo crumbs i tablespoon grated onion and 1/2 cup cream or i thick yogurt  Salt  and pepper.  1/4 cup butter or olive oil.
Saute the mushrooms in butter or olive oil until soft. Add the matzo crumbs and seasoning, Simmer until browned . Place in a shallow buttered  dish and pour the yogurt or cream on top. Sprinkle twigs of thyme Pour a little milk on top and bake 350 fro 20 minutes. Serve over a pasta or cooked mashed pumpkin.  Enjoy 

I love fresh mushrooms cut up into an omelette  served with fried tomatoes and peppers, or even grilled with some feta cheese over it all.
  The idea of mixing mushrooms is fun and you can make them with herbs  and a little butter or oil. Mushrooms are good in a quiche, ideal with root vegetables for a stew and ideal minced with onions and carrot for a vegetarian  patty  . 
Enjoy the Passover and look at my columns for more ideas   Love and light Rona   
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Fresh MushroomsFresh MushroomsFresh Mushrooms