Jfer’s Guide to Living Gebroks-Free

The best of the Internet – with no matzah meal!

NOTE: I have not tried all these recipes. If you try something and it doesn’t work out for you, please let me know. Thanks!

Also, you’ll notice this "cookbook" is a little skimpy on the meats. That’s because many "during-the-year" meat recipes adapt easily for Pesach. As well, most Pesach meat recipes in standard cookbooks do not include matzah meal.

Wholesome Harvest by Carol Gelles (ISBN: 0-316-30735-1)

Yield: 6 Servings

• 1 c Quinoa
• 1 1/2 tb Vegetable oil
• 2 c Water
• 3/4 ts Dried marjoram or oregano
• 1/2 ts Dried thyme
• 1/4 ts Dried rosemary; crumbled
• 3 tb Chopped parsley
• 2 tb Fresh lemon juice
• 3/4 ts Salt
• 1/2 ts Grated lemon rind
• 1/4 ts Pepper

Place the quinoa in a large bowl; fill with cold water. Drain into a strainer and repeat the rinsing and draining 4 more times.

Over medium-high heat, heat the oil in a 2-quart saucepan. Add the rinsed quinoa and cook, stirring, until the quinoa makes cracking and popping noises, about 3 to 5 minutes. Stir in the water, marjoram, thyme, and rosemary. Bring to a boil, reduce the heat, and simmer, covered, 15 minutes.

Stir in the parsley, lemon juice, salt, lemon rind, and pepper. Simmer, covered, 5 minutes longer. Fluff with a fork.

In medium bowl combine: potato starch, salt, eeg, and egg whites. Whisk together until no lumps remain. Gradually whisk in water, oil, basil, mix until smooth. Let batter stand for 15 minutes.

Use a crepe pan or non-stick skillet. Grease lightly for the first blintz. Pour 3 tablespoons batter into the skillet and cook about 1 minute, until edges are brown and surface is dry. Flip onto second side and cook 10 seconds longer. Turn onto a tea towel. Repeat with remaining batter, stirring ocasionally to prevent potato starch from settleing to the bottom.

Suggested fillings: Cottage cheese; sauteed mushrooms and onions; mashed potatoes

Drain beets and save liquid. Combine sugar, potato starch and salt in a saucepan. Stir in beet juice, cook over medium heat, stiring constantly until very thick. Add orange juice, rind, veg. shortening and sliced beets. Mix until beets are well coated. Heat thoroughly and serve.

I have made this many times without the shortening and reduced or eliminated the salt adding other spices.

Prep: 15 min, Cook: 35 min, plus cooling time. 3 Tbs. Passover margarine 1 medium onion, chopped 1/2 cup celery, chopped

1-1/2 cups carrots, grated

1/4 cup red bell pepper, seeded and chopped

1/4 cup green bell pepper, seeded and chopped

10 ounces frozen spinach, cooked and well drained

3 eggs, well beaten

1/4 tsp. ground nutmeg (optional)

2/3 cup potato flakes or mashed potato

Preheat oven to 375°F. Grease or spray 12 muffin tins or ramekins with nonstick

Passover cooking spray. Melt margarine in a heavy saucepan over medium high

heat. Sauté onion, celery, carrots and peppers 2-3 minutes, or until onion is

translucent. Set aside. Place drained spinach in a bowl. Add eggs and nutmeg.

Season with salt and pepper to taste. Add sautéed vegetables and potato flakes. Mix

thoroughly. Spoon into muffin tins. Bake 35-40 minutes. Cool 10-15 minutes

before removing from tins.

This recipe serves 12 people. Because this recipe is for a particular size pan,

it adjusts the number of servings only in multiples of 12.

Per serving: calories 79, fat 3.8g, 42% calories from fat, cholesterol 53mg,

protein 3.4g, carbohydrates 8.5g, fiber 1.8g, sodium 131mg.

Prep: 5 min, Cook: 15 min.

wax paper

1 lb. sweet potatoes, peeled and cut into 1/4 inch slices

2 Tbs. unsalted butter, melted

1/4 tsp. white pepper

1/4 tsp. ground mace

1/8 tsp. salt

Preheat oven to 375°F. Line a baking sheet with wax paper. Arrange potato slices

on baking sheet. Brush sweet potato slices with half the butter. Season with

white pepper, mace and salt. Cover potatoes with another sheet of wax paper,

pressing paper to adhere to potatoes. Bake 25 minutes. Remove wax paper and

brush with remaining butter.

Per serving: calories 168, fat 5.9g, 31% calories from fat, cholesterol 16mg,

protein 2.0g, carbohydrates 27.7g, fiber 3.4g, sodium 79mg.

Prep: 10 min, Cook: 20 min, plus chilling time. 2 cups water 1 cup quinoa 3 Tbs. extra virgin olive oil 3 cloves garlic 1/4 cup lemon juice 1/2 cup scallions, minced

3/4 cup fresh Italian parsley, chopped

1/4 cup pine nuts

1/4 cup fresh mint

2 cups organic salad greens mix

Bring water to a boil over high heat. Add quinoa, reduce heat to low and cover.

Cook 15-20 minutes, until water is absorbed and kernels are soft. Transfer to a

bowl and refrigerate. Combine oil, garlic, lemon juice and sea salt to taste in

a jar with a tight fitting lid. Shake well and combine with remaining

ingredients, except salad greens. Stir in quinoa and chill . Serve over mixed

greens.

Per serving: calories 302, fat 16.1g, 46% calories from fat, cholesterol 0mg,

protein 7.3g, carbohydrates 34.6g, fiber 4.1g, sodium 25mg.

Per Serving Nutritional Information for the Above Recipes

Nutrients Vitamins % RDA Minerals % RDA

Calories 1333 Vitamin A 6612 IU 132% Potassium 3956mg 113%

Fat 46.1g Thiamin (B1) 0.91mg 61% Calcium 334mg 33%

Calories from Fat 30.8% Riboflavin (B2) 1.40mg 82% Phosphorus 1336mg

134%

Cholesterol 313mg Niacin (B3) 18.0mg 90% Magnesium 358mg 90%

Protein 91.4g Vitamin B6 2.17mg 109% Iron 13.5mg 75%

Carbohydrates 142.3g Vitamin B12 4.33mcg 216% Zinc 8.9mg 60%

Fiber 19.1g Vitamin C 136.1mg 227% Selenium 159.1mcg 227%

Sodium 1499mg Vitamin E 21.2 IU 71% Copper 2.13mg 107%

The color green indicates that the recipes provide a beneficial

source of a nutrient, as defined by the US RDA, prorated for a 2000

calorie diet.

Yield: 10 servings

• 1/2 Cup Potato starch
• 3 Eggs, well beaten
• 1/3 Cup water
• Grease, for the skillet
• Pinch Salt

In a small mixing bowl; mix the potato starch with the water and salt until completely dissolved. Add the well beaten eggs and mix until smooth. In a lightly greased skillet over medium heat, fry thin pancakes (1 or 2 T. batter for each.) Continue until all of the batter is used up.

Roll each pancake tightly and cut into thin strips. Add to boiling soup at serving time.

Prep: 5 min, Cook: 35 min. 1-1/4 lbs. sweet potatoes, peeled and cut into 1/8 inch thick slices 1 tsp. sugar 1 Tbs. lemon juice 1 tsp. unsalted butter, melted

1/4 tsp. salt, or to taste

Preheat oven to 350°F. Rinse sliced potatoes in cold water. Drain thoroughly and

pat dry with paper towels. Combine potatoes with remaining ingredients and

pepper to taste in a mixing bowl. Toss to coat potato slices. Layer potatoes in

a heavy ovenproof skillet. Add any remaining liquid from bowl. Seal skillet

tightly with foil and bake 30-35 minutes or until tender.

Per serving: calories 159, fat 1.1g, 6% calories from fat, cholesterol 3mg,

protein 2.5g, carbohydrates 35.8g, fiber 4.3g, sodium 148mg.

1. Drain the peaches, reserving the syrup. Dissolve the cornstarch (or potato starch) in 1/4 cup of the peach syrup; set aside.

2. In a large skillet combine the remaining peach syrup with the brown sugar, water, cranberry sauce, cinnamon and margarine. Heat over medium heat until margarine has melted. Add the starch mixture and stir until the mixture thickens.

3. Arrange the peaches and yams in a 9 by 13 baking pan or a round, deep pan. Pour the cranberry mixture over them and marinate, covered, overnight in the refrigerator. Heat covered in a 325 degree oven until warmed through. Freezes very well.

Preheat 350 F.

Spread margarine in square pan. Pour in ground nuts and swirl the pan so that it sticks to the pan and forms a (thin) crust. Mix all the remaining ingredients well (I add the broccoli last to make the mixing easier). Pour into pan. Cover top with more ground nuts. Bake uncovered 50 minutes.

Source: Spice and Spirit Cookbook (Kosher Passover Cooking)

• 5-6 yellow apples, peeled
• 1/2 cup sugar
• Juice of 1 lemon -3 tablespoons
• 4 tablespoons potato starch
• 1/2 cup chopped nuts (optional)

Beat egg whites until stiff. Grate apples on large holes of grater. Beat egg yolks with remaining ingredients. Mix in apples. Fold in egg whites. Bake in greased 8" x 8" pan at 350 degrees F for 1 hour.

Variation: you can put a layer of jam in the middle.

Preheat oven to 375o. Pour a small amount of oil into 8 X 12- inch glass baking dish (or spray with Pam) and warm in oven.

Grate vegetables in food processor. Mix eggs, seasonings and cornstarch (or potato starch during Passover) in large bowl. Add vegetables and mix thoroughly. Pour into warm pan and bake approximately 1- 1/2 hours or until edges become brown.

Mix crushed almonds with potato starch. You may season w/salt, pepper, paprika, etc. if you like.

In a frying pan, saute the onions and mushrooms with fresh minced garlic. Add salt and pepper and parsley.

Pound the shnitzel thin. Fill each breast with a small amount of the sauteed vegetables and a small piece of margarine dabbed in the center. Roll like a blintz.

Dip in beaten egg, then roll in the crushed almonds / starch mixture.

Fry until golden on all sides. (a few minutes)

Transfer to a baking pan and bake in the oven, covered, for 20-25 minutes. Drain excess oil.

It stays rolled, looks attractive and tastes juicy and tender.

This isn’t really a recipe; just something I do at home.

Bread boneless chicken breast or backs in a mixture of nuts, potato starch and spices. You can dip it in egg first to make it stick better. You can call big pieces "shnitzel" and little pieces "fingers."

Great with lemon or duck sauce.

VEAL MEATBALLS WITH LEMON SAUCE

Yield: 6 Servings

Source: Torah Prep High School for Girls Passover booklet

• 2 lb Ground veal
• 1/4 c Potato Starch, or 1/2 c Flakes
• 1 Egg
• 2 Egg whites
• 1/4 c Water
• 1 Onion, grated
• 2 tb Parsley, minced
• 1/2 ts Pepper
• More potato starch to coat
• 6 tb Oil

LEMON SAUCE:

• 2 tb Potato starch
• 2 c Chicken soup
• 2 Egg yolks
• 3 tb Lemon juice
• ds Lemon rind, grated
• 1 tb Parsley, minced

MEATBALLS: Blend 1/4 cup potato starch, eggs, water, parsley, salt, pepper and meat. Shape into small balls; roll in remaining potato starch to coat. Heat oil; brown meatballs on all sides. Lower heat; cook another 15 minutes.

LEMON SAUCE: Slowly stir enough soup into the potato starch to form a paste. Add the rest of the soup; bring to a boil, stirring constantly. Lower heat; continue stirring until thickened. Remove from heat.

Beat yolks, lemon juice, lemon rind and parsley together. Add a little of hot mixture; stir rapicly. Slowly add the rest of the hot mixture, stirring quickly all the time. Over low heat, stir; cook until thickened again. DO NOT BOIL. Serve over meatballs.

Source: Virtual Jerusalem (http://www.virtual.co.il/city_services/holidays/pesach/recipes.htm)

• 4 tablespoons oil
• 2 crushed garlic cloves
• 1 large sliced onion
• 2 lbs boneless dark turkey, cut into small cubes
• Salt and pepper to taste
• 1 teaspoon paprika
• 1/4 pound mushrooms
• 2 medium carrots, cut into chunks
• 2 stalks of sliced celery
• 3 medium potatoes, cubed
• 1 1/2 cups water
• 4 tablespoons ketchup
• 2 tablespoons potato starch

1. Sautee onion and garlic in oil over medium heat until transparent.

2. Add turkey cubes, salt, pepper and paprika, and roast gently on all sides.

3. Cover and cook over low heat for 30 minutes.

4. Add the rest of the ingredients.

5. Cover and simmer for about an hour until the turkey is tender.

6. If mixture is too thick, add water to taste. If too thin, add 1-2 tablespoons of potato starch mixed in with a quarter of a cup of water.

7. Cook for another 10-12 minutes.

Another idea: Add one can of whole cranberries and 1-2 squeezed lemons. Cover and cook for another 10 minutes.

MUFFINS:

• 3 medium onions
• 2 carrots
• 6 single chicken breasts, skinned and deboned
• 2 eggs plus 2 egg whites or 3 whole eggs
• 1/3 cup potato starch
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon sugar

SUPER SALSA:

• 4 or 5 medium tomatoes, finely chopped
• 2 cloves garlic, minced
• 1/2 cup coriander or parsley, minced
• 1 jalapeno pepper, seeded, minced
• 1 tablespoon fresh basil, minced
• 4 green onions (shallots), chopped
• 2 tablespoons lemon juice to taste
• 2 teaspoons olive oil, to taste
• Salt and pepper to taste
• 1 tablespoon tomato paste (optional- add only if mixture seems watery)

MUFFINS:

1. Cut onions, carrots and chicken into chunks. Process in batches in food processor until finely minced, about 30 seconds. Combine with remaining ingredients. Mix well.

2. Spoon mixture into 12 well greased muffin cups. Smooth tops with a rubber spatula. Bake at 350 degrees F for 25 minutes till golden.

3. Serve hot or at room temperature. Garnish with SUPER SALSA.

SALSA: In large bowl, combine all ingredients and mix well. Adjust seasoning to taste. Chill. Keeps in fridge for 2-3 days.

METHOD:

Saute' onion, pepper and mushrooms until limp and golden brown. Add diced cooked chicken . Combine potato starch with the water; gradually stir in chicken soup. Add this to chicken mixture. Stir and cook over low heat until sauce is thickened. Season to taste. Make potato pancakes . Top them with Chicken a'la Princess.

Prep: 10 min, Cook: 10 min.

1 lb. lean ground beef

2 medium russet potatoes, peeled and grated

1 small onion, grated

1 egg

2 Tbs. all purpose flour

1/2 tsp. rosemary

2 Tbs. vegetable oil

1/2 lb. fresh mushrooms, sliced

2 scallions, chopped

1-1/2 tsp. fresh dill, chopped

1 Tbs. lemon juice

1/4 cup sour cream, room temperature

Combine first 6 ingredients and salt and pepper to taste in a bowl. Heat oil in

a heavy nonstick skillet over medium high heat. Form meat mixture into 6

patties, each about 1/2 inch thick. Cook patties about 5 minutes per side, until

crispy brown and cooked through. Transfer pancakes to paper towels to drain. Set

aside and keep warm. Cook mushrooms 1 minute in a medium saucepan of lightly

salted boiling water. Drain well. Combine warm mushrooms with remaining

ingredients and salt and pepper to taste in a medium bowl. Serve over pancakes.

Per serving: calories 342, fat 16.5g, 44% calories from fat, cholesterol 125mg,

protein 25.4g, carbohydrates 22.8g, fiber 2.9g, sodium 63mg.

The recommended wines are: Chablis, Merlot, or Zinfandel.

• 1/4 cup low-sodium tomato juice
• 2 tbsp. lemon juice
• 1/4 tsp. onion powder 1/4 tsp. paprika
• Pinch black pepper, or to taste

In a small bowl, combine the dressing ingredients.

• 1 6 1/2-oz. can water-packed tuna, drained
• 1 tbsp. green or red pepper, minced
• 1 small carrot, shredded
• 1 green pepper, halved lengthwise and seeded

In another bowl, combine the tuna, carrot, and minced pepper. Pour the dressing into the tuna salad and mix thoroughly. Fill the green pepper halves. Serves 1-2.

Calories - 149; Saturated fat - 1 g.; Total fat - 2 g.; Carbohydrates - 6 g.;
Cholesterol - 36 mg.; Sodium - 53 mg.

Steamed Whitefish Fillets Prep: 5 min, Cook: 15 min. 1-1/2 lbs. whitefish fillets 1 cup tomato juice

1 tsp. oregano

1/4 tsp. seasoned salt, or to taste

1/4 tsp. white pepper, or to taste

Preheat oven to 400°F. Place fillets in a baking dish. Combine tomato juice and

seasonings in a bowl. Pour over fish. Cover and bake 12-18 minutes, until fish

flakes easily.

Per serving: calories 151, fat 1.2g, 8% calories from fat, cholesterol 73mg,

protein 30.8g, carbohydrates 2.9g, fiber 0.5g, sodium 231mg.

The recommended wines are: Pinot Blanc, White Zinfandel, or Chardonnay.

Vegetable and Fish Bundles

Prep: 10 min, Cook: 15 min.

aluminum foil, 2 pieces, each 18x18 inch

4 whitefish fillets

1/4 lb. mushrooms, sliced

1/4 lb. tomatoes, sliced

1/4 lb. zucchini, sliced

1/4 lb. yellow squash, sliced

1 packet herb and garlic soup mix

1/2 cup water

Prepare grill or broiler. Arrange fish equally on foil sheets. Top with

vegetables. Combine soup mix and water in a bowl and pour evenly over

vegetables. Wrap foil into packets, sealing edges tightly with a double fold.

Grill or broil 15-20 minutes seam side up or until fish flakes easily.

Per serving: calories 132, fat 1.5g, 10% calories from fat, cholesterol 43mg,

protein 20.1g, carbohydrates 9.9g, fiber 2.0g, sodium 822mg.

The recommended wines are: Chenin Blanc, Beaujolais, or Fumé Blanc.

Source: June Rubin

Yield: 24 servings

• 1 1/3 c Flaked coconut
• 1/3 c Sugar
• 2 tb Potato starch
• 1/8 ts Salt
• 2 Egg whites
• 1/2 ts Almond extract

Grease a 9" x 13" pan. Mix all ingredients together. Pour in pan and bake 350 degrees F for 1 hour. Super easy! This is a "tried and true" recipe.

Blend starch with water, juices, rinds, sugar, salt, and margarine. Bring to a boil and cook 1 min., stirring. Add to beaten egg yolks. Fold in stiff whites when cool. Spoon into serving dishes.

SERVES: 4

Yield: 4 servings

• 1 cup Orange Juice
• 1 teaspoon Orange Rind, grated fresh
• 3 tablespoons Sugar, or substitute
• 2 tablespoons Cornstarch, use potato starch for Pesach
• 6 small Oranges, peel, section and discard white membrane

In a small saucepan, combine all ingredients, EXCEPT orange sections. Stir to dissolve cornstarch. Bring to a boil over medium heat, stirring. Boil 2 minutes stirring. Remove from heat.

Add orange sections and mix gently.

Pour into 1 bowl or 4 individual serving bowls.

Chill.

Beat eggs and sugar until light in color and thick in texture. Fold in nuts and potato starch. Combine remaining ingredients Pour in lightly oiled 13 x 9- inch baking pan and bake at 350º F for 50-60 minutes.

Source: Torah Prep High School for Girls Pesach booklet.

• 3 Egg whites
• 1 c Sugar
• 2 1/2 c Coconut, shredded
• 2 tb Potato starch
• 1 pk Vanilla sugar

Beat whites until stiff. Gradually add sugar and vanilla sugar. Mix coconut with starch; fold into whites. Drop by teaspoonfuls on greased cookie sheet, 1 inch apart. Bake at 275f degrees for 20 minutes. Remove from oven; cool cookies for 5 minutes; gently remove from pan and finish cooling on racks.

Yield: 6 Servings

Source: Torah Prep High School for Girls Passover booklet

• 5 ts Instant coffee
• 1/2 c Boiling water
• 2 1/2 c Milk
• 1/4 c Potato starch
• 2/3 c Sugar
• 1/8 ts Salt
• 3 oz Chocolate, chopped

Mix coffee and boiling water; add milk.

Stir potato starch, sugar and salt in top of double boiler. Slowly stir in milk mixture; add chocolate.

Place over boiling water; stir until blended (about 4 minutes). Cover; cook for another 10 minutes, stirring occasionally. Pour into a serving bowl; cool.

Yield: 1 servings

• 2 Tbs butter
• 1 Cup sugar
• 4 eggs, separated
• 1/3 Cup lemon juice
• 1 Tsp grated lemon rind
• 1/4 Tsp salt
• 3/4 Cup freshly grated coconut, (3/4 to 1)
• 1 Tb potato starch
• 1 Cup milk

In a large mixing bowl, cream the butter. Gradually add the sugar and cream together until light and fluffy. Add the egg yolks and beat well. Add the lemon juice, lemon rind and salt and blend well. Fold into the coconut and potato starch. Stir in the milk.

In a clean medium sized bowl beat the egg whites until stiff but not dry. Fold them into the lemon-coconut mixture. Pour the batter into a greased 6 x 10- inch baking dish or a 1- 1/2 quart casserole. Set the dish into a pan containing 1 inch of hot water and bake in a preheated 375 degree F oven for 35-40 minutes. Chill if desired. Garnish servings with toasted coconut.

You will need:

Package, bite-sized mixed dried fruits (pears, raisins, etc., in bite-sized chunks)

Matzahs (I use whole-wheat shmurah)

Chocolate chips (optional)

This isn’t really a recipe, either. Crumble matzahs to farfel-sized pieces. Mix in with package of mixed dried fruits. Add chocolate chips if desired.

Throw into Ziploc baggies – perfect for Chol Ha’moed outings!

Yet another one of my "not-really-a" recipes

You will need:

3-4 Potato Starch Pesach Brownies (see above)

Jam (I like raspberry, but apricot or marmalade would be nice, too)

Schmear the jam onto the brownies and stick them together like a sandwich. This doesn’t look too elegant, but it tastes DELICIOUS, and the jam provides some much-needed moisture. Sprinkle with Pesach confectioner’s sugar, if you have it, or you can spread on more jam if you don’t.

As I say, this doesn’t look too elegant, but I’ve never had any complaints, either!