This kosher cookbook, by a registered dietician from Long Island, came out last year, but somehow I missed reviewing it.
The recipes are designed to reduce your intake of calories, fat, saturated fat, cholesterol and sodium. All recipes include Nutrition Facts for calories, total fat, saturated fat, polyunsaturated and monounsaturated fat, cholesterol, sodium, carbohydrates, protein and dietary fiber. The American Dietetic Association and American Diabetes Association exchange lists per serving are included.
The ingredients used are common and easy to find.
There are 12 soups and salads, 14 poultry and other meats, 6 fish, 8 vegetables, 17 side dishes, 11 kugels, 11 dairy dishes and 24 desserts and baked goods–a total of 103 recipes. Many familiar favorites are here with modifications or decreased amounts in ingredients.
As she writes in her introduction, “these healthy and creative recipes
will help you breeze through Passover without sacrificing taste and
I love her numbering of directions.
That makes it ever so easy to follow. Each recipe occupies its own page
with serving size, exchanges per serving and nutrition facts at the
bottom which makes this information very convenient.
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What surprised me was the inconsistency in styling. For example, part of
the time she starts a recipe requiring baking with instructions to
preheat the oven; other times it is slipped in at the time we are to
place the dish in the oven for baking or broiling. Along the same line,
she rarely gives the direction for preparing the baking pan in the
beginning after the preheating of the oven and slips it in at the time
the food is being placed in the baking dish.
Still, this cookbook is a great gift, ahead of the holiday, for yourself or your hostess! Here are some recipes from the book.
Herbed Matza Balls (Serves 12)
2 whole eggs
6 T. seltzer
1/4 cup canola oil salt and pepper to taste
1 cup matza meal
2 T. finely chopped fresh mint
2 T. finely chopped fresh dill
1 t. ground ginger
4 egg whites
1. Mix eggs, seltzer, oil, salt and pepper.
2. Stir in matza meal and herbs.
3. Beat egg whites until stiff peaks form. Fold into matza meal mixture.
4. Refrigerate for 2 hours. With wet hands, shape matzoh balls.
5. Add to boiling water. Simmer matzoh balls for about 28-30 minutes.
Potato Broccoli Knishes (Serves 6)
1 cup mashed potatoes
1/3 cup matza meal
2 T. potato starch
1/2 finely chopped small onion
2 egg whites
1/2 t. black pepper
1/4 t. salt
1 cup fresh or frozen steamed and finely chopped broccoli
1. Preheat oven to 375 degrees F.
2. In a bowl, combine potatoes, matza meal, potato starch, onion, egg whites, pepper and salt. Knead together.
3. Divide the dough into 6 balls and flatten each.
4. Divide the broccoli evenly onto each circle, fold over and press edges to seal.
5. Spray a baking sheet with cooking spray. Arrange the knishes in a
single layer and place the baking sheet on the bottom rack of the oven.
6. Bake for 15 minutes on each side.
Matza Meal Mandelbrodt
2 egg whites
1/3 cup canola oil
1/4 cup unsweetened apple sauce
2/3 cup sugar
1 1/4 cups matza meal
1/4 T. cinnamon
1. Beat eggs, egg whites, oil and apple sauce together.
2. Add sugar and matzoh meal and mix well.
3. Shape dough into 2 loaves and place on a pan sprayed with non-stick
cooking spray 4. Bake for 20-25 minutes in a preheated 350 degree F.
5. Slice and add cinnamon on top.
Return to oven for another 10 minutes.
Festive Books for Children'The Passover Zoo Seder,'
by S. Daniel Guttman,
Pelican Publishing, $16.99 hardcover
32 pp., 2011
What happens when Pessah is coming and the zoo animals realize their
Haggadot are worn out? The king of the beasts, Lion, calls a meeting and
tells the animals that they must rely on the memory of Shai Elephant
who then assigns each animal a part.
Do you wonder how they all prepared for the Seder? Read this aloud and you’ll laugh all the way through.
Little ones will enjoy the rhymes and the antics of the zoo animals;
young adult readers and adults will catch the dry humor and the puns of
Sheep do the Mah nishtanah; Wally Walrus did the Kiddush; Chief Bobby
Baboon stole the afikomen; and Horsey and Donkey led Dayenu.
A humorous index defines the words used for Passover and there is a word game and crossword puzzle at the end.
S. Daniel Guttman lives in New Jersey and is president of a management consulting and marketing firm.
Philip Ratner provides the cute pen and crayon illustrations.
’ by Rabbi Joe Black
$17.95 hardcover with CD, $8.95 paperback with CD, $13.46 eBook
24 pp., Spring 2011
In this book for 1- to 4-year-olds, the family is gathered together for
the Seder – a mother, dad, grandparents and nine kids of varying ages.
But the theme is-who will find the afikomen, and the song on the CD will
Rabbi Black has a congregation in Denver, is a singer, songwriter and guitarist, and wrote the book, Boker Tov!
Linda Prater, who lives in Colorado Springs, created the multicolored and endearing illustrations.“The Little Red Hen and the Passover Matzah”
by Leslie Kimmelman
Holiday House, $16.95 hardcover
In this book, we have a Jewish little red hen who decides it is time to
make matza. Over the months, she asks the animals of the yard to help
her plant the grains, cut the wheat, carry it to the mill, and all
As Passover is about to come, she decides to give them another chance when it is time to bake the matzah.
What happens when the matzah is ready and the Seder table is set? Read the book and find out.
The original story, adapted possibly from a Russian folk tale, has its
own special moral and that is here with a Jewish twist, making the
Jewish version very imaginative and witty for young readers.
The introduction of Yiddish words also makes it fun and informative.
At the end is a brief description of Passover and a recipe for matza plus a glossary of the Yiddish words used.Leslie Kimmelman, an editor at Sesame House and author of several Jewish books for children, lives in New York.
The brightly colored illustrations are by Paul Meisel, illustrator of more than 60 children’s books, who lives in Connecticut.
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