Many of us think that because we can’t have bread, rice, pasta or grains on Pesach, we need to offer our families lots of starchy side dishes. Why not try a healthier alternative? Simply include fresh fruits and vegetables when planning your menus.
CREAMY CARROT SOUP
Makes 6 servings
Simply dill-icious!
1 tablespoon olive or vegetable oil
2 medium onions, coarsely chopped
1 red pepper, chopped
2 cloves garlic, crushed
8 or 9 large carrots, cut into chunks (about 1 1/2 pounds)
1 large potato, peeled and cut into chunks
5 cups chicken or vegetable broth (or 5 teaspoons instant chicken-flavored soup mix plus 5 cups water)
2 tablespoons fresh dill, minced
Salt and pepper to taste
1/4 to 1/2 teaspoon ground ginger (to taste)
In a large saucepan, heat oil on medium heat. Add onions and red pepper; sauté until golden, about 5 to 7 minutes.
Add garlic and sauté 2 to 3 minutes longer. If necessary, add a little water to prevent vegetables from sticking or burning.
Add carrots, potato and broth. Bring to a boil, reduce heat and simmer, partially covered, for 25 to 30 minutes, stirring occasionally.
Purée soup using an immersion blender. Add dill, salt, pepper and ground ginger. If soup is too thick, add a little water or vegetable broth.
Note: Freezes and/or reheats well. Soup can be doubled easily.
Variation: Creamy Squash Soup: Instead of carrots and dill, substitute 1 1/2 pounds winter squash, peeled, cleaned and cut into chunks. Cook as directed. Add 1/4 cup orange juice to puréed soup.
GLAZED ROAST TURKEY
Makes 8-10 servings
Turkey:
1 turkey (about 10 to 12 pounds)
3 oranges
3 cloves garlic, crushed
Salt and pepper to taste
2 teaspoons dried basil
2 teaspoons dried thyme
Glaze:
1 tablespoon olive oil
1/4 cup honey
1/4 cup apricot jam
2 tablespoons red wine
Remove giblets from turkey. Rinse turkey inside and out, and pat dry. Squeeze juice from two of the oranges over turkey, both inside and out. Rub turkey with garlic and sprinkle with seasonings. Slice the remaining orange and place slices under the turkey skin to keep turkey moist during cooking. (Turkey can be prepared in advance up to this point; refrigerate covered for up to 2 days.)
Preheat oven to 325°F. Place turkey breast-side down on a rack in a roasting pan. Pour 1/2 cup of water into the pan. Cover turkey loosely with foil, leaving the ends open. Roast turkey for 3 hours. While turkey is roasting, prepare glaze.
Heat oil, honey and jam in a small saucepan until hot, stirring occasionally. Remove from heat and stir in wine.
Uncover turkey, turn it breast-side up and brush with glaze. Roast uncovered about 30 to 60 minutes longer, until golden, basting with glaze occasionally. When done, a meat thermometer should register 170°F.
Transfer turkey to a cutting board or serving platter and cover with foil. Let stand for 20 minutes for easier carving.
Remove skin and discard. Carve turkey and arrange on a large serving platter.
Note: Serve with cranberry sauce, if desired. Leftover turkey can be refrigerated or frozen.
BEST-EVER SCALLOPED SWEET POTATOES
Makes 10 servings
2 medium onions, sliced
6 medium sweet potatoes, peeled and sliced
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons potato starch
2 teaspoons instant parve chicken-flavored soup mix
2 cups boiling water
Paprika
Preheat the oven to 375°F. Spray a 9 × 13-inch glass baking dish with cooking spray. Layer the onions and the sweet potatoes in the prepared baking dish, ending with sweet potatoes; sprinkle each layer with salt and pepper to taste.
In a 4-cup glass measure, mix together the oil, potato starch, and soup mix. Gradually whisk in the boiling water and mix until smooth. In a medium saucepan, mix together the oil, potato starch, and soup mix. Bring to a boil and simmer until thickened, stirring occasionally. Pour over the sweet potatoes and sprinkle with paprika.
Bake, uncovered, for 1 to 1 1/4 hours or until tender and golden brown.
Note: Keeps for up to 2 to 3 days in the refrigerator; reheats well. Freezing isn’t recommended.
Variations: Use a mixture of sweet potatoes, carrots, parsnips, and/or regular potatoes.
Instead of soup mix and boiling water, substitute 2 cups of chicken soup. If desired, add 1 to 2 tablespoons chopped fresh dill, basil, or thyme—or your favorite herbs.
RED CABBAGE COLE SLAW
Makes 10 to 12 servings
This dressing transforms the cabbage into a beautiful, brilliant magenta color.
1 medium red cabbage, cored and thinly sliced (about 8 cups)
4 green onions, thinly sliced
1 medium carrot (about 1/2 cup grated)
2 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons sugar
Salt and pepper to taste
Combine cabbage, onions and carrot in a large mixing bowl. In a medium saucepan, combine oil, vinegar and sugar. Bring to a boil. (Or combine in a 2-cup Pyrex measure and microwave uncovered for 45 seconds.) Pour hot dressing over vegetables and mix well. Add salt and pepper to taste. Refrigerate to blend flavors.
Note: Leftovers keep 3 to 4 days in the refrigerator.
Norene Gilletz is a cookbook author and culinary consultant in Toronto. She is the author of seven cookbooks. For more information, visit her web site at www.gormania.com.