by Norene Gilletz
Photos by Scott Farestad. Food preparation by Esther Nemanov.

Matzoh Farfel Salad
Low-Fat Matzoh Balls
Chicken a la Doris
Sweet and Sour BBQ Brisket
Spinach Vegetable Kugel
Passover Pizza
Low-Fat Chocolate Passover Cake
Passover Pie Crust
Lemon Meringue Dessert
Date and Apple Charoset

(Gebrukts)
Salad
2 cups matzoh farfel
6 cups lettuce, coarsely chopped
1 red & 1 green pepper, chopped
1 English cucumber, chopped
1 cup parsley, finely chopped
6 green onion, thinly sliced
5 ripe tomatoes, chopped
(reserve juices)

Dressing
Reserved juices from chopped tomatoes
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 or 3 cloves garlic, crushed
1 teaspoon dried oregano
2 tablespoons fresh mint, chopped
Salt, pepper to taste

Preheat oven to 350°F. Place farfel on a baking pan and toast for 15 minutes. Let cool. Meanwhile, prepare vegetables and combine them in a large salad bowl. Chill until needed. About 10 minutes before serving, combine salad with ingredients for dressing; mix well. At the last minute, stir in the toasted farfel. Yield: 10 to 12 servings.

127 calories per serving, 6.2 g fat (0.9 g saturated), 0 mg cholesterol, 3 g protein, 17 g carbohydrate, 14 mg sodium, 326 mg potassium, 1 mg iron, 3 g fiber, 33 mg calcium.

(Gebrukts)
Club soda is the secret ingredient that makes these kneidlach light and fluffy. This recipe can be doubled easily, but be sure to use a large pot, and don’t peek during cooking!

1/2 cup matzoh meal
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 egg plus 2 egg whites
2 tablespoons club soda (or ginger ale)
1 teaspoon vegetable oil
1 tablespoon minced dill
2-1/2 quarts salted water

Combine matzoh meal, salt, pepper, and garlic powder in a bowl. Add egg, egg whites, club soda, oil, and dill. Mix well. Cover and refrigerate for 30 minutes.

In a large pot, bring salted water to a boil. Wet your hands and shape mixture into 1-inch balls. Drop matzoh balls into boiling water; cover tightly and simmer for 45 to 50 minutes. Remove from water with a slotted spoon and transfer to chicken soup or vegetable broth. Yield: 12 matzoh balls. These may be frozen in soup.

25 calories per matzoh ball, 0.9 g fat (0.2 g saturated), 18 mg cholesterol, 2 g protein, 3 g carbohydrate, 120 mg sodium, 19 mg potassium, trace iron, trace fiber, 4 mg calcium.

This quick and easy recipe is an old favorite, lightened up. A complete meal in one pan!

2 chickens, cut up
8 to 10 large potatoes, peeled, quartered
6 carrots, cut in chunks
Salt, pepper, garlic powder to taste
3 onions, sliced
1 tablespoon oil
1/2 cup ketchup
1/2 cup water

Spray a large roasting pan with non-stick spray. Remove skin and excess fat from chicken. Arrange chicken in a single layer in roasting pan. Add potatoes and carrots. Sprinkle with seasonings on all sides. In a non-stick skillet, brown onions in oil until golden. If necessary, add a little water to prevent sticking or burning. Combine ketchup and water. Add to chicken along with onions.

Cover with aluminum foil and bake in a preheated 350°F oven for 1-1/2 hours, until very tender. Remove foil and bake 15 to 20 minutes longer, basting occasionally, until nicely browned.

Yield: 10 servings. Chicken freezes well, but omit potatoes, which don’t freeze well.

376 calories per serving, 10.5 g fat (2.6 g saturated), 100 mg cholesterol, 37 g protein, 33 g carbohydrate, 279 mg sodium, 875 mg potassium, 2 mg iron, 4 g fiber, 48 mg calcium.

3 onions, sliced
4-1/2 to 5 pound beef brisket, well-trimmed
3 cloves garlic, crushed
1 teaspoon paprika
1 cup salsa
3 tablespoons honey
2 tablespoons lemon juice

Spray a large roasting pan with non-stick spray. Place onions in pan. Place brisket on top of onions and rub with garlic and paprika. Combine remaining ingredients and spread mixture over brisket. Marinate brisket for 1 hour at room temperature or overnight in the refrigerator.

Preheat oven to 325°F. Cook covered for 45 minutes per pound, until meat is fork-tender. Uncover meat for the last hour and baste occasionally. Cool completely. Refrigerate overnight, if possible. Discard congealed fat. Slice brisket thinly across the grain, trimming away fat. Reheat slices in the de-fatted pan juices. Yield: 12 servings. Reheats and/or freezes well.

300 calories per serving, 14.3 g fat (6.4 g saturated), 103 mg cholesterol, 33 g protein, 8 g carbohydrate, 137 mg sodium, 410 mg potassium, 3 mg iron, less than 1 g fiber, 24 mg calcium.

(Gebrukts or non-gebrukts)
The vegetable for this colorful, vitamin-packed kugel can be prepared quickly in the food processor. It’s a winner! Use frozen spinach instead of fresh if you prefer.

10-ounce package fresh spinach
2 onions, chopped
1 stalk celery, chopped
1 red pepper, chopped
3 carrots, grated
1 cup mushrooms, chopped
1 tablespoon olive oil
2 eggs plus 2 whites (or 3 eggs)
3/4 teaspoon salt
1/4 teaspoon each pepper and garlic powder
1/2 teaspoon dried basil
1/4 cup matzoh meal OR 2 to 3 tablespoons potato starch

Preheat oven to 350F. Wash spinach thoroughly. Remove and discard tough stems. Cook spinach in a covered saucepan until wilted, about 3 minutes (or microwave on HIGH for 4 minutes). Don’t add any water; the water clinging to the leaves will provide enough steam to cook it. Cool and squeeze dry.

Heat oil in a non-stick skillet on medium heat. Sauté onions, celery, red pepper, and carrots for 5 minutes, until golden. Add mushrooms and cook 5 minutes longer. (Or cook vegetables uncovered in the microwave for 6 to 8 minutes on HIGH.)

Chop spinach coarsely. Combine with remaining ingredients and mix well. Pour into a sprayed 7” x 11” Pyrex casserole. Bake uncovered at 350°F for 45 to 50 minutes, until firm. Cut in squares to serve. Yield: 10 to 12 servings. Reheats well or may be frozen.

81 calories per serving, 2.7 g fat (0.5 g saturated), 42 mg cholesterol, 4 g protein, 11 g carbohydrate, 241 mg sodium, 257 mg potassium, 2 mg iron, 2 g fiber, 52 mg calcium.

(Gebrukts)
3 cups matzoh farfel
2-1/2 cups hot water
2 eggs plus 2 whites (or 3 eggs), lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup matzoh meal
11-ounce can tomato mushroom sauce
2 cups mushrooms, sliced
1 green, 1 red pepper, chopped
1/2 pound part-skim Mozzarella cheese (about 2 cups grated)

Preheat oven to 375°F. Place farfel in a large mixing bowl. Add hot water and let stand for 5 minutes to soften. Drain off any excess liquid. Add eggs, egg whites, salt, and pepper; mix well. Use a 10” x 15” baking pan with 1-inch sides; spray it with non-stick spray. Sprinkle with matzoh meal. Spread farfel mixture evenly over bottom of pan. Bake uncovered at 375°F for 20 to 25 minutes, until golden and firm. Remove from oven.

Cool slightly; spread with sauce. Top with mushrooms and peppers. Sprinkle cheese evenly over vegetables. Return pizza to oven and bake until cheese is golden and bubbly, about 12 to 15 minutes. Yield: 12 slices. Reheats well. Can be frozen.

147 calories per slice, 4.3 g fat (2.2 g saturated), 46 mg cholesterol, 9 g protein, 20 g carbohydrate, 342 mg sodium, 197 mg potassium, less than1 mg iron, 1 g fiber, 134 mg calcium.

• Substitute 1-1/4 cups bottled or homemade tomato sauce or salsa for tomato mushroom sauce, if desired.
• Optional Toppings: Sliced tomato, olive, zucchini, red onion.

(Gebrukts)
Guilt-free pleasure! The only fat comes from the 3 egg yolks (most Passover cakes contain 6 to 9 eggs). Separate 8 eggs, but discard 5 of the yolks (or mix with water and feed them to your plants).

3 egg yolks
1-1/4 cups sugar, divided
1/3 cup brewed coffee (at room temperature) or orange juice
1/4 cup potato starch
1/2 cup cake meal
1/3 cup unsweetened cocoa
8 egg whites

Preheat oven to 350°F. Beat egg yolks on high speed with an electric mixer, until light. Gradually add 3/4 cup of the sugar and beat 3 to 4 minutes longer. Slowly pour in coffee and beat 3 or 4 minutes more. Combine potato starch, cake meal, and cocoa in a strainer. Add gradually to yolk mixture, folding it in gently. Beat whites until foamy. Add remaining 1/2 cup sugar a little at a time, beating on high speed. Beat until stiff but not dry. Mix 1/4 of the meringue into yolk mixture to lighten it. Carefully fold in remaining meringue. Pour batter evenly into an ungreased 10-inch tube pan.

Bake at 350°F for 1 hour. Remove cake from oven and immediately invert cake pan onto a rack. Let hang until completely cool. Loosen cake from pan with a flexible spatula and carefully transfer to a serving plate. If desired, serve with fresh strawberries. Yield: 12 servings. Can be frozen, but package the cake carefully to prevent it from being crushed.

134 calories per serving, 1.7 g fat (0.6 g saturated), 53 mg cholesterol, 4 g protein, 27 g carbohydrate, 61 mg sodium, 81 mg potassium, less than 1 mg iron, less than 1 g fiber, 12 mg calcium.

(Gebrukts)
1 cup matzoh meal
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup tub margarine
2 tablespoons orange juice

Combine ingredients in processor and mix until blended, about 20 seconds. Press into the bottom of a lightly sprayed 10-inch springform pan (or into the bottom and up the sides of a 9-inch pie plate). Bake at 375°F for 15 minutes, until golden. Yield: 1 pie crust (10 to 12 servings). May be frozen.

92 calories per serving, 4.7 g fat (0.8 g saturated), 0 mg cholesterol, 1 g protein, 12 g carbohydrate, 39 mg sodium, 22 mg potassium, less than 1 mg iron, less than 1 g fiber, 6 mg calcium.

(Gebrukts)
Passover Pie Crust (see recipe)
3 whole eggs
3 egg yolks (reserve the 3 egg whites)
1/2 cup fresh or bottled lemon juice
Zest of half a lemon
1-1/4 cups sugar
3 tablespoons additional sugar

Meringue
6 additional egg whites
1 tablespoon additional sugar

Crust: Prepare pie crust mixture as directed. Press into the bottom of a sprayed 9-inch or 10-inch springform pan. Bake in a preheated oven at 375°F for 15 minutes.
Fillings: Combine eggs, egg yolks, lemon juice, lemon zest, and 1-1/4 cups sugar in the top of a double boiler over simmering water. Heat until thick, stirring constantly.
Let cool. Beat the reserved 3 egg whites until foamy. Gradually beat in 3 tablespoons additional sugar. Beat until stiff. Fold into cooled lemon mixture. Pour over crust. Wrap with foil. Freeze at least 4 hours or overnight.
Meringue: Beat 6 egg whites until foamy. Gradually add 1 tablespoon sugar and beat until stiff. Spread on frozen dessert. Broil until meringue is light brown. Return to freezer. Yield: 12 servings. Remove dessert from freezer 15 minutes before serving.
224 calories per serving, 6.5 g fat (1.5 g saturated), 106 mg cholesterol, 6 g protein, 37 g carbohydrate, 117 mg sodium, 87 mg potassium, less than 1 mg iron, trace fiber, 20 mg calcium.

This version of charoset blends Sephardic and Ashkenazic flavors!

3 tablespoons almonds or walnuts
2 apples, peeled & cored
3/4 cup pitted dates
1 teaspoon grated lemon zest (optional)
2 to 3 tablespoons honey or sugar
3 to 4 tablespoons sweet red wine (to taste)
1 teaspoon cinnamon
1/4 teaspoon ground ginger (optional)

Toast nuts at 350°F for 10 minutes. Cool slightly. In processor, chop nuts coarsely with quick on/off turns. Add remaining ingredients and pulse several times, until coarsely chopped. Makes about 2 cups. (Recipe can be doubled easily.)

26 calories per tablespoon, 0.4 g fat (0 g saturated), 0 mg cholesterol, trace protein, 5 g carbohydrate, trace sodium, 37 mg potassium, trace iron, <1 g fiber, 3 mg calcium.