No-spud Passover

The 1st of our holiday recipe articles this year comes from new book that suggests low-carb, easy and colorful dishes for Seder.

No-Bake Chocolate mousse pie 370 (photo credit: Courtesy)
No-Bake Chocolate mousse pie 370
(photo credit: Courtesy)
Author Aviva Kanoff takes her readers on a culinary journey from Italy to Morocco, and places in between – including England, France, Croatia, Austria and Hungary, as well as Jamaica and Israel – where she explores the tastes and colors of cultures far and near, and puts a creative spin on exotic cuisines just in time for Passover.
“Leave behind that starchy Passover staple, the potato, turning to healthy and creative substitutes such as quinoa and spaghetti squash.” she says. The recipes in The No-Potato Passover are delicious enough to eat all year round, recipes are user-friendly, and quite easy to make. There are many helpful hints and tips, and the photography is that of a travel book more than a cookbook.
A painter, photographer and mixed-media artist, Kanoff is a graduate of the French Culinary Institute and has a degree in studio art from Hunter College.
In addition to working for years as a personal chef, Kanoff became a visual artist.
Her artistic approach has led her to creative experimentation with food. She has now combined these passions, as well as her love of travel, to bring you the No- Potato Passover.
✔ 8 to 10 large carrots, peeled and cut into thin slices, like “fries” ✔ 1 Tbsp. olive oil ✔ 1⁄4 tsp. cayenne pepper ✔ salt and black pepper, to taste
Preheat oven to 200º. Grease and/or line a large cookie sheet. Toss the sliced carrots with olive oil, cayenne pepper, salt and black pepper. Arrange the fries in a single layer on the baking sheet and bake for 15 minutes, then flip the fries over and bake for another 10 to 15 minutes, until crisp.
Serve warm.
✔ 2 ruby or pink grapefruits
✔ 1 navel orange ✔ 1 Tbsp. fresh cilantro, chopped ✔ 1 Tbsp. fresh mint, chopped
✔ 2 kg. fresh sea bass, skin and pin bones removed ✔ salt and pepper to taste ✔ 1 Tbsp. olive oil, plus additional for drizzling
Peel, segment and dice the grapefruits, letting the segments and any juices fall into a bowl. Add mint and cilantro and stir gently.
Season the sea bass fillets with salt and pepper. In a heavy frying pan over medium high heat, warm the olive oil. Add the seasoned fish and cook until browned underneath, 3 to 4 minutes. Turn the fish over and cook until opaque around the edges, about 3 minutes more.
Transfer the fish to individual plates.
Spoon the grapefruit-mint mixture on top and drizzle with a little olive oil. Serve immediately.
This dish can be served hot or cold, if you like more of a “pasta salad” effect.
✔ 4 large chicken breasts, cut into 2.5-cm.- thick strips ✔ 2 cups shredded spaghetti squash ✔ 1 cup walnut pesto (for recipe, see below) ✔ 1⁄2 cup sun-dried tomatoes ✔ 1 bell pepper cut into thin strips (optional) ✔ salt and pepper
Marinate chicken in pesto for about 30 minutes. Sauté chicken strips in pan on medium flame until chicken is cooked through (about 7 to 10 minutes). Add spaghetti squash, sun-dried tomatoes and red bell pepper. Season with salt and pepper, mix and serve.
This walnut pesto is perfect in the Pesto Chicken Pasta.
✔ 2 cups fresh basil leaves, stems removed ✔ 2 cups walnuts ✔ 5 cloves garlic ✔ 1 cup olive oil ✔ salt and pepper to taste ✔ for dairy, add 1⁄2 cup
Parmesan cheese Blend all ingredients in blender or food processor until smooth.
✔ 2 kg. brisket ✔ 1⁄2 cup red wine ✔ 1⁄2 cup pomegranate juice ✔ 3 Tbsp. honey ✔ 3 Tbsp. imitation mustard ✔ 5 Tbsp. olive oil ✔ 1 Tbsp. dry rosemary ✔ salt and pepper ✔ paprika ✔ 1 large beet, diced ✔ 1⁄2 cup pomegranate seeds (optional) ✔ 1 large onion, diced
Preheat oven to 200º. Place roast in an extra-large roasting pan on top of diced onion, pomegranate seeds and diced beet. Rub roast with olive oil, paprika, salt and pepper, and rosemary.
Mix together red wine, pomegranate juice, honey, and mustard, and pour over roast.
Cover and bake for 2 to 21⁄2 hours, depending on how rare or well done you prefer.
✔ 1⁄4 cup water ✔ 1⁄4 cup white sugar ✔ 2 eggs ✔ 1 can whipped cream ✔ 10 chocolate-chip macaroons ✔ 1 Tbsp. butter, melted ✔ 170 gr. semi-sweet chocolate chips
Crumble the macaroons in a mediumsize mixing bowl. Combine the macaroon crumbles with the melted butter or margarine. Press mixture with your hands into a 23-cm. pie plate.
Melt chocolate chips in a double boiler.
Stir occasionally until smooth. Pour water into the chocolate and continue stirring until blended. Remove the chocolate from the heat.
Whip the sugar and eggs until thick and pale. Fold the chocolate mixture into the bowl with the sugar and eggs.
Fold 1⁄2 whipped cream into the mixture.
Pour mixture into the pie crust. Decorate with remaining cream. 
The No Potato Passover (Brio Books; Hardcover $29.95)