It’s Getting Close To Seder Time…..and yes, we still time to prepare recipes, tablescapes, even shop for healthy snacks for Chol Hammod day trips.
Make Your Own Haggadah
This year, the big trends for decorating are all about metallics and marble patterns. This was previously discussed in a recent article here on The Times Of Israel: http://blogs.timesofisrael.com/leather-here-leather-there-leather-jumping-everywhere
I found a cheap, simple and fun way to tie Haggadahs to your dining theme. Luckily, the supermarkets near where I live gave away free books. I went to the nearby craft stores for the supplies. I found paper and decals that blend well with my color scheme.
For less than ten dollars, I have a unique part of my Seder that guests can take home.
And I am using the same paper as a lining in my lucite Shmurah Matzoh box.
A Diet Friendly Snack
People on diets fear Passover because all the fried foods, potatoes and big heavy meals. In previous years, snacking healthy was limited to hard-boiled eggs, fruits and veggies. This year, Sea Castle introduced seaweed snacks, in a variety of flavors. A serving is only 20 calories, no sugar, and only 1 point on Weight Watchers Freestyle. Instead of croutons, try crushing a pouch on a Bok Choy salad or stir fry with fresh garlic and ginger. Remember, add the seaweed on top and just before serving so it doesn’t get soggy.
Cauliflower Rice Recipes
This year, Heaven and Earth came out with organic diced cauliflower that’s also gluten free. Forget Oriental versions, these are easy recipes that are easy to prepare and can be presentation friendly.
Riced Cauliflower Meatless Meatballs
1 Package Riced Cauliflower
1 Package of Golden Taste Marinated Eggplant – 32 Ounces – Drain it well
1 Cup Matzoh or Cake Meal or Gluten Free Options
Salt, pepper and garlic powder to taste
Cut eggplant into small pieces. I use a chopper with even square blades.
Roast Cauliflower and Eggplant in oven – use oil spray or oil of your choice
When roasted and cooled mix together in bowl. You can also mix everything in a food processor. Make sure your eggplant is not stringy.
Add in eggs and your meal, anything you want to bind your balls. I prefer a more veggie to crumb ratio.
Add salt, pepper and garlic powder to taste. Remember you will have spices from the marinated eggplant.
Shape your balls on a flat, cookie sheet with parchment.
Put in refrigerator for at least 1/2hour to firm,
You can bake at 350 degrees for 20 minutes or fry.
They are good alone or with a marinara sauce.
Riced Cauliflower Italian Style
1 Package Riced Cauliflower
1 Jar KP Marinated Sun Dried Tomatoes – or plain work too
1 Package Blanchard & Blanchard Artichoke Bottoms – cut into quarters
1 Jar Capers
Garlic of your choice- fresh, frozen cubed by Dorot or Gefen or minced in jars.
Salt, pepper and wine (optional) to taste
Oil to sauté
In a large frying pan, sauté the garlic, don’t overlook. Add in the artichokes until soften. Add in the cauliflower, then the sun dried tomatoes and capers. You might not need salt, you might want to use a white pepper, a crushed red pepper or no pepper at all.
I like serving individual plates with the protein on top. This dish works just as well with a Veal Marsala, a Chicken Piccata or a Panko-Crusted Salmon. If your recipes include a wine, add a bit to taste and lend with your protein.
For information on the ingredients listed above, contact kosher.com or kaycokosher.com