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Health & Fitness

Surviving Passover

Manischewitz Cook Off inspires new flavors for Passover.

For many, the notion of Passover may bring an eye roll and sigh about eating Matzah, giving up bread, pasta and other “leavened” foods.  Grocery stores have aisles of “Kosher for Passover” foods which, while prepared under strict rabbinic
supervision, are just another type of packaged food specially labeled and marketed for this time of year. 

Last week, I shared my philosophy last week with celebrity chef Jamie Geller at the Manischewitz Cook Off (http://www.manischewitz.com) at their headquarters in Newark, NJ: “over 100 years ago, my ancestors in Russia and Poland didn’t have all these processed foods that were “Kosher for Passover”.  Jamie eloquently said that we can observe Passover by eating more “whole foods” versus packaged foods.  I couldn’t agree more.

Once I got married, my family allowed me the “honor” of hosting at least one of the two main Seders.  Our joke was that my mother would prepare the traditional,
artery-clogging meal and mine would be the “healthy”, Mediterranean-inspired
meal (our detox)!  I pour through recipes all the time, and have learned that after the entrée, the best way to infuse healthier options was to provide many side dishes that were colorful vegetables. 

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I was intrigued by the Man-o-Manischewitz Cook Off because the criteria was that each of the participants had to submit a family friendly recipe that could be made in less than one hour using one of the Manischewitz All-Natural Broths.  The five finalists prepared the following dishes (their recipes can be found at http://www.manischewitz.com):

  • Allison Hoschander: Chicken Potato & Leek Pie
  • Michele Kusma: Sweet & Spicy Seared Tuna
  • Robin Saul: Balsamic Mushroom Matza Panini with Mango Jam
  • Josie Shapiro: Faux Pho
  • Yitzi Taber:  Garlic Chicken Rollatini

Josie Shapiro’s Faux Pho was the winner, and I must agree, her adaptation of the Vietnamese soup was delicious.  It was food for thought that we can try to use flavors or even create “themes” for holiday meals that are a break from tradition and give our taste buds a work out!

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There are so many types of Matzah available this time of year… I even tried one brand with “high fiber”, for the gluten intolerant, there is spelt Matzah.  In my mind, this week is not about depriving myself of “other foods”, but it’s a treat to eat foods that I don’t otherwise consume. 

Yes, you can get Matzah all year round, but in my household, I pride myself in making food not dessert. For Passover, I make homemade sweets!  As I kept bringing out desserts on Monday evening, Heather O’Scanlon, wife of Assemblyman Declan O’Scanlon chimed in, “How are you Living Skinny if Fat Genes with all of these desserts.”  I told her, it’s because I only have a small
taste of everything!

Here is my Aunt Marilyn’s Macaroon Recipe (which I’ve
modified):

  • 1 – package of flaked coconut (14 oz)
  • 1 can of fat free condensed milk
  • 1 egg white
  • ¾ cup mini semi-sweet chocolate chips
  • 1 tsp vanilla extract
  • 1 tsp almond extract

Preheat the oven to 325 degrees.  Mix all the ingredients in a bowl.  Roll the mixture into small balls (about one inch) – if they stick to your hands while rolling, dip hands under cold water and pat dry.  This year I used a small scooper (which I also used for Matzah balls – it has allowed for easier and more consistent sized food).  Place the balls on a baking sheet covered with parchment.  Bake in the center of the over for up to 20 minutes (until the macaroons are lightly browned on top).  Remove the cookies very quickly from the sheet and set on a plate to cool.

Please feel free to share your family’s favorite holiday recipes here!

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