A survival guide for the Kosher for Passover

How to get through the eight days on a full stomach

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A survival guide for the Kosher for Passover

Caroline Cohen, Managing Editor

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As an admitted pasta-obsessor, Passover can be quite the struggle for me. The holiday that commemorates the Jewish people’s escape from Egypt and into freedom also involves an eight-day period where those observing can not eat leavened bread.

Don’t get me wrong, the holiday is as important as they get- but the customs can be, well… hard to keep.

No fear though, these few recipes will make the eight days fly by and without an empty stomach growling at you. Whether it be breakfast or a delectable snack to distract you from the new and improved school cafeteria, follow these to make Passover that much yummier.

 

The Snack: Homemade Chips

To snack on in replace of cookies or junky chips try homemade potato chips, both healthy and Kosher for Passover.

Recipe from Cohen Family

Ingredients: 2 Potatoes, Oil, Salt, Pepper

Directions:

  1. Carefully, thinly slice the potatoes
  2. Lay them out on baking sheets
  3. Oil them and add salt and pepper
  4. Place the trays in the oven: 400 degrees for about 20 minutes
  5. Continue to check the chips until satisfied

 

A Sweet: Gluten-Free Meringues

While you’re sitting in class or looking at your pantry at home and dreaming of a cupcake or chocolate cake, just remember that Passover can bring in a number of delicious desserts to satisfy your sweet tooth without cheating the holiday…and their gluten free if you need any other time of the year!

Recipe from Food 52

Ingredients:

  • 2.5 cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • 2.5 cups semisweet chocolate chips

Directions

  1. Preheat the oven to 350F and line baking sheet(s)with parchment paper
  2. In a bowl of standing mixer or large bowl with hand held mixer , mix powdered sugar, cocoa powder, cinnamon, and salt on low. Stir in the egg whites with a stand or hand mixer until the batter is well mixed. Stir in the vanilla extract and chocolate chips by hand. The batter will look weird. Don’t worry about it.
  3. Using a small cookie scoop or spoon blob batter onto the baking trays, about an inch apart. They will spread a bit.
  4. Bake until the cookies are cracking on the surface, about 15 minutes.
  5. Let cool for ten minutes on the trays then carefully remove to cooling rack.
  6. These will keep in covered container for three days but you’ll never keep them that long.

The Cheat without Cheating: Egg noodles

For me, this recipe hits close to home- as I find not having pasta for a week to be a withdrawal that brings dreams of spaghetti and baked ziti along with it. Don’t let Passover hinder you either if you happen to be quite the pasta lover too- these egg noodles are safe to eat for eight days, and you might find yourself needing them to get you through.

Recipe from Food.com

Ingredients:

  • 1⁄2 cup tapioca flour
  • 1⁄2 cup  cornstarch
  • 3 tablespoons  potato starch
  • 3⁄4teaspoon  salt
  • 4 1⁄2 teaspoons  xanthan gum
  • 3 large  eggs (or 4 or 5 egg whites)
  • 1 1⁄2 tablespoons vegetable oil

Directions:

  1. In a medium bowl, combine flours, salt, and xanthan gum.
  2. Beat the eggs lightly and add the oil.
  3. Pour the egg-oil liquid into the flour mixture and stir.
  4. This will feel much like pastry dough.
  5. Work the dough into a firm ball.
  6. Knead for 1 or two minutes.
  7. Place the ball of dough on a potato starch-floured (rice flour turns noodles gray) breadboard and roll as**thin as possible**.
  8. This dough is tough and, when almost transparent, will still handle well.
  9. Cut into desired shape.
  10. For fettuccine and spaghetti, slice very thin strips.
  11. For a noodle casserole, make slightly wider noodles.
  12. If using for lasagne, cut into 1 1/2-by-4-inch rectangles.
  13. To cook pasta: Cook in salted boiling water, to which 1 tablespoon of oil has been added, for about 10 to 12 minutes depending on the thickness and size of your pieces.
  14. You will have to test for doneness.
  15. Drain and rinse well.
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