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Posts Tagged ‘Passover’

Flourless Chocolate Almond Tuiles

Posted in Chocolate, Cookies, Dessert, Holiday, Passover, tagged , , , , , , , , on March 21, 2013 | 6 Comments »

**This recipe originally appeared in my monthly baking column in Ami’s food magazine, Whisk.**

chocolate almond tuiles on overtime cook

So it’s my third day in a row of passover baking, and I am already bored. Everything is so similar in texture when you don’t use flour – or even matzah meal! I’m ready for something a little bit different, and I am sure y’all are too.

I don’t have time for a full post, but I did want to share this recipe. It was originally published last year in my column for Ami Magazine, but in case you missed it, totally make these. They aren’t soft and chewy, rather thin, crispy, and wafer like. It’s a nice change of pace – plus it would make a perfect crunchy accompaniment to some chocolate ice cream or mousse for a fabulous holiday dessert!

Flourless Chocolate Almond Tuiles

Ingredients:
5 Tablespoons plus 1 teaspoon potato starch

5 Tablespoons sugar

2 teaspoons cocoa powder

¼ cup oil

1 egg white

½ cup sliced or chopped almonds

 

Directions:

Preheat oven to 350. Line a cookie sheet with parchment paper.

Combine all ingredients except almonds in a small bowl. Stir to combine.

Spoon out approximately a teaspoon of the batter and spread into a circle on the parchment paper, about 3 inches. (See tip.) Spread the batter very thin, as the thinner the batter is spread the crunchier and better the cookie will be.

Sprinkle a couple of sliced almonds on each cookie, then place in oven and bake at 350 for 6-7 minutes. Make 6 cookies per tray.

When cookies come out of the oven, immediately remove them from tray with a spatula and drape over a rolling pin, wine bottle, or other rounded shape. As cookies cool, they will harden in that shape, giving them the signature “tuile” look.

Tips:
-Do not be tempted to make more than six cookies per tray, as they need to be shaped while very hot, and you won’t have time to do more than six.
-If cookies cool too much to be shaped before you shape them, place them back in the oven for about 30 seconds to become more pliable.
-To get uniform circles: turn the parchment paper over and trace 6 circles (use a cup) with a marker. The marker will show through on the other side when you are shaping the cookies, leaving a guide.

Enjoy!

chocolate almond tuiles 2

 

Thanks everyone for stopping by! Hope you love these gorgeous little cookies! Come back soon, I have more deliciousness up my sleeves! -Miriam

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Two Tone Stuffed Potato Cups

Posted in Appetizers, Healthy, Holiday, Passover, Sides, Vegetarian, tagged , , , , , , , , , on March 19, 2013 | 9 Comments »

two tone potato cups 2

Raise your hand if you need another potato dish this Passover?

You too? I knew it wasn’t just me. I mean, there is such a ridiculous amount of potatoes floating around come Passover. And if your family is anything like mine, they’re groaning at the thought of more potatoes. My trick? Change things up a little. Roasted potatoes, baked potatoes, fried potatoes…they only get you so far. So if you’re in need of a new idea, I’ve got one for you.

But first, let me explain about Passover recipe testing and the measures of success. There’s a point, I promise.

Some of you might disagree, but overall I think we can pretty much agree that there’s a whole different bar for Passover food. What might constitute “good” during the year is probably considered “great” on Passover.

But as a recipe developer, that presents a total problem. Y’all are cooking for Passover *now* but I’ve been doing it for months already. And while that bar might be lower for Passover food, nobody cuts you slack for food your prepare during the year. Even if you tell them it’s for Passover.

So basically my point of this entire (very long) introduction is to tell you that my family totally has no mercy when it comes to critique of my recipes. And what can I say? This one was tested on them weeks ago, and it got rave reviews. Not rave Passover reviews, but  all-year-round, fight-over-the-last-bit kind of rave reviews.

And that, my friends, is a successful Passover recipe. Or, as I just established, a successful year round recipe. There’s no reason this shouldn’t be on your dinner table tonight. Or any night.

If you don’t eat peels on Passover, scroll down for a no-peel option!

two tone potato cups 1

Two Tone Stuffed Potato Cups

Ingredients:
8 medium red potatoes
2 sweet potatoes
1 large onion, peeled and diced
2-3 Tablespoons olive oil
2 teaspoons salt
1 egg
1/4 teaspoon black pepper

Instructions:
Preheat oven to 400. Lightly grease a cookie sheet.

Cut the potatoes and sweet potatoes in half and place cut side down on greased cookie sheet.

Bake at 400 for 45 minutes. Remove from oven and set aside to cool for a couple of minutes.

While the potatoes are baking, sauté the diced onions in olive oil on a low flame.

Remove the peels from the sweet potatoes and place the insides in a bowl.
Cut the center of the red potatoes out to form a cup. Don’t cut all the way to the peel, or they won’t hold their shape nicely.

Place the potato centers that you cut out into the bowl with the sweet potatoes. Add the sautéed onions, egg, salt and pepper. Mash the mixture until smooth.

Spoon the mixture into the prepared potato cups. For a neater presentation, place it into a bag, cut a hole in the corner, and pipe it into the potato “cup.”

Place the potato cups on the tray. Return them to the oven and bake at 400 degrees for an additional 15 minutes. Serve hot.

Tip: if you don’t eat peels on Passover, pipe some of the mixture onto a slice of potato- (partially bake it per the directions above) or even straight onto a tray. Bake as directed above.

Enjoy!

two tone potato cups 3

Thanks for stopping by! I’ve got more fun passover stuff in store for you, so come back soon! And if you didn’t already, make sure to enter my DOUBLE giveaway of The No Potato Passover! -Miriam

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Strawberry Limeade Slushies

Posted in Drinks, Healthy, Holiday, Passover, Super-Easy, tagged , , , , , , on March 17, 2013 | 9 Comments »

strawberry limeade slushies on overtime cook

Who’s sick of hearing about Passover food yet? Bad news friends. Passover isn’t for another WEEK and then it goes on for a full week. So there’s gonna be a bunch more Passover talk around here.

So lets talk about what I miss during Passover. You’d think it would be nice hot bread, freshly made toast, maybe some gooey pizza or some saucy pasta. Or maybe a bag of crunchy pretzels.

But I’m weird like this. And the things I miss most over Passover aren’t the specifically non-kosher-for-Passover foods like those mentioned above. What I miss (especially considering my family’s stricter customs) are some of the little conveniences. Things like soda (nope, we don’t drink that on Passover). Things like opening a package and having a snack. Things like the smoothies I’ve been completely obsessed with lately.

Then I realized. I can totally make smoothies and Slushies and things like that on Passover! Sure, some of the ingredients I normally use in my smoothies aren’t allowed, but there are loads of ingredients I can use to make awesome smoothies. Like this one.

So pull out your blender and make this amazingly refreshing and delicious drink. For Passover…or anytime!

PS: Did you enter my cookbook giveaway yet? I’m giving away two copies of a fun Passover Cookbook!

strawberry limeade slushies 3

Strawberry Limeade Slushies

Ingredients:
1 lb frozen strawberries
1/4 cup lime juice (okay to sub lemon juice)
1/3 cup sugar or sugar substitute
1 cup ice cubes
2-2 1/2 cups water

Instructions:
Combine all ingredients in the bowl of a blender. Start with just 2 cups of water. Blend until smooth. Add additional half a cup of water, if needed, to make it thinner and smoother.

Serve immediately. Enjoy!

strawberry limeade slushies 2

Thanks everyone for stopping by! I’ve got an amazing potato recipe (I know, doesn’t sound very creative but it’s totally fun!) so come back soon. Happy cleaning! ;) -Miriam

 

Kosher Connection Linkup

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Garlic Spaghetti Squash with Tomatoes and Basil and a Review and Giveaway of The No Potato Passover

Posted in Appetizers, Cookbook Reviews, Giveaways, Healthy, Holiday, Passover, Sides, Super-Easy, Vegetables, tagged , , , , , , , , , , on March 13, 2013 | 176 Comments »

spaghetti squash 1

With Passover coming, everyone I know is scrambling for recipes and ideas. I don’t know about you, but when I think Passover, I think potatoes. And when I think of the day after Passover, I think about being intensely sick and tired of potatoes. And that’s why I think everyone celebrating passover can appreciate The No Potato Passover by Aviva Kanoff. Read what I thought of it, then enter below for one of two chances to win a copy!

At a First Glance:
First I was all, “no way I want to go through an entire Passover without a potato.” But as I read through the cookbook, I was impressed with the idea. Sure I’m going to eat potatoes. But this book has some refreshing ideas of recipes that can supplement all those potatoes!

When you first open the book the first thing you notice is how colorful and fun looking this book is. Every page has a colorful border and a picture (or two!) in addition to the recipe!

This book has the full range of recipes, from salads, soups and sides, to mains including meat and poultry, and even dairy dishes. And of course dessert! All kosher for passover, and not a potato in sight!

Some Features I Liked:
This book is colorful and fun looking, and features a picture for every recipe.

What I liked about the recipes in this book is that they are simple, approachable and doable. This isn’t a book full of fancy recipes to look at and admire, but practical recipes to cook this Passover.

In addition to the food photos in this book, there are a bunch of breathtakingly beautiful travel photos from around the world, taken by the author herself. They serve not only to visually enhance this book, but to take you with the author on a journey to new flavors, regions and cuisines.

The lack of potatoes (and obviously grains) means that the book features lighter fare than your average Passover food, which is always a big bonus in my book.

 

Some Recipes I Can’t Wait To Try:

Roasted Butternut Squash Soup: I love butternut squash, and I love it in soup, but now I need to try it roasted in soup!

Salt and Pepper “Noodle” Kugel: made with spaghetti squash, so it’s lighter and healthier than regular noodle kugel!

Cajun Carrot Fries: These look like sweet potato fries, but they are actually a veggie!

Parsnip Mash: think mashed potatoes, but again – made with a vegetable! Add some sauteed onions and I am *in*!

Who This Cookbook is For:

This is a fun cookbook and a great alternative for people who are making passover, and who’s customs allow for processed ingredients.

Additionally, as this is a passover, the majority of the recipes in it are gluten free (with the exceptions of a couple of recipes which use matzah meal) so this is a great year round option for people who are gluten free.

Who This Cookbook Isn’t For:

If your Passover customs don’t allow for processed ingredients from the stores, you will find that most of the recipes in this book won’t work for you. The book also relies on quinoa for many recipes, so if your customs don’t allow for that, many recipes in this book won’t be right for you.

What I Didn’t Like About This Cookbook:

Firstly, as mentioned above, the book relies on a lot of ingredients that are processed and due to my family’s customs, off limits to me.

I also found that a lot of recipes relied on store bought ingredients such as “imitation soy sauce” and “imitation mustard” or manischewitz boxed cake mix as a short cut instead of developing the flavors organically.

Lastly, because I always discuss the photography in the books I review, I found the food photos in this book disappointing. While the travel photos are beautiful, the food pictures have a more amateur look to them, lending the book a less professional look than some others I have reviewed.

In Conclusion:

This is a fun and colorful cookbook with great (and light!) alternatives to the standard heavy passover fare, and it’s a good option for people who are either gluten free or cooking for passover and have less restrictive customs.

Want to win a copy? Scroll past the recipe for your chance to win one of TWO copies!

spaghetti squash 2

Garlic Spaghetti Squash with Tomatoes and Basil
Adapted from The No Potato Passover

Ingredients:

1/4 cup olive oil

1 large onion, sliced into half rings

3-5 garlic cloves, finely chopped

2 cups spaghetti squash, cooked, peeled and shredded*

1 cup grape tomatoes, halved

10 basil leaves or 5 frozen basil cubes

salt and pepper to taste

Instructions:

Heat oil in a large frying pan. Add the onion slices and sautee on a medium flame until translucent. Add the minced garlic and sautee for an additional couple of minutes.

Add the spaghetti squash, tomatoes and basil. Sautee for about 5-10 minutes. Add salt and pepper to taste. Serve hot.

*To cook spaghetti squash: poke holes in it with a large knife, then place whole in a pan and bake at 350 for an hour to an hour and a half, until it’s tender when you pierce it with a fork. Allow to cool, then cut in half, scrape out the seeds, and shred.

spaghetti squash 3

Giveaway Details!

For your chance to win one of two copies of The No Potato Passover:

Please note: Each entry requires its own comment! Multiple entries in one comment will only be counted once!

You can enter as many of the following as you wish:

Entry #1 – Leave a comment on this post telling me what you like to eat on passover that doesn’t include any potatoes!

Entry #2 – Follow @OvertimeCook on twitter and leave a comment on this post telling me that you did.

Entry # 3- Like Tales of an Overtime Cook on Facebook and leave a comment on this post telling me that you did.

Entry # 4 – Follow @OvertimeCook on Pinterest and leave a comment on this post telling me that you did.

Entry # 5 – Subscribe to OvertimeCook via email (link is on the right sidebar of the blog). and leave a comment on this post telling me that you did.

Entry #6 – Follow Overtime Cook on Instagram and leave a comment on this post telling me that you did.

Note: if you already like/follow etc, that’s fine. Just leave a comment letting me know that!

Giveaway Details:

Giveaway ends at 11:59 PM on Wednesday, March 20th. A valid email address or twitter profile must be provided.

Prize can be shipped within the USA.

Giveaway is sponsored by the author.

Disclaimer: I was provided with a review copy of this book, but all opinions are my own. There are affiliate links within this post.

Good luck!

Thanks everyone for stopping by! Come back soon, I have some really amazing recipes coming up, including a sweet treat for passover! -Miriam

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Chicken in Mushroom Sauce

Posted in Chicken, Healthy, Holiday, Main Courses, Passover, Sides, Super-Easy, Vegetables, tagged , , , , , , , , , , on March 10, 2013 | 12 Comments »

chicken with mushroom sauce 3

I’ve been saving this recipe for ages. Why, you ask? Well, I don’t really know. It’s one of my favorite recipes to make, it’s totally versatile, it’s a meal in a pot, it’s gluten free and healthy…do I need to go on? I was going to post this forever-ago, then I got side tracked with stuff like purim and I kinda forgot about this recipe. Then I cooked it for supper tonight (it’s simmering on my stove right now and it smells amazing and I was all oh. I never posted this recipe. And then I realized how passover friendly this recipe is, and I knew it was going to have to get featured.

Regarding passover (who gets all stressed out when I start discussing Passover? Just me?), this recipe’s versatility comes into play if you need to make this conform with your customs. For example, my family doesn’t eat mushrooms on passover. Tough, but that’s what I have to deal with. Oh, and we don’t eat garlic either. Good news. Skip the garlic. Replace the mushrooms with some zucchini. Throw in a handful of tomatoes or cherry tomatoes if you’re so inclined. Don’t use red wine vinegar? Well I am sure you use wine, right? You’ll love this recipe no matter how you change it!

chicken with mushroom sauce 2

Chicken in Mushroom Sauce

Ingredients:

1 whole chicken (use whatever size you have, but alter cooking time accordingly)

oil, for browning

salt, for browning

pepper, for browning

for sauce:

3 large onions, diced

3 boxes (about 2-2 1/2 lb) mushrooms (use white, cremini or any combination of the two), diced

1 cup chicken or vegetable broth

1 teaspoon parsley

2 teaspoons salt

1 clove garlic, minced

1 Tablespoon red wine vinegar

Instructions:

Heat oil a large pot over a medium flame. Sprinkle chicken on all sides with salt and  black pepper, and place in pot. Brown it on all sides, turning every few minutes to brown it all evenly. Remove chicken from the pot and set aside.

Without washing the pot (you want the drippings from the chicken to add flavor to the sauce) add the diced onions and sautee for about 5 minutes, until translucent. Add the mushrooms and sautee for an additional 15 minutes.

Add the chicken back into the pot, burying it under the vegetables. Add the broth, parsley, salt, garlic and vinegar. Cover and let simmer on a medium-low flame for about an hour and a half, until the chicken is cooked through. Stir the sauce occasionally to make sure the liquid doesn’t all evaporate.

Note that cooking time once the chicken has been returned to the pot will vary depending on the size of the chicken. Adjust accordingly.

Serve hot, over rice – or mashed potatoes for passover.

Enjoy!

chicken with mushroom sauce 1

Thanks folks for stopping by! If you are looking for even more Passover recipes, don’t forget to enter my giveaway for the amazing new Passover Made Easy! And of course, stop by again soon, I have lots of great new passover recipes coming your way! -Miriam

 

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Passover Recipes!

Posted in Holiday, Round Ups, tagged , , , , , , , , , on March 8, 2013 | 10 Comments »

I know I keep promising you folks some new Passover recipes. I totally didn’t forget about that. In all honesty, I am having a bit of a hard time making passover food now. Partly because it’s a couple of weeks to Passover and I want to eat every last bite of pasta possible. And partly because I spent weeks living and breathing passover food. A while ago. When everyone else was thinking about starting to plan for purim.

It’s the life of a magazine writer. Usually it’s fun, but passover recipes are a humongous challenge. I am proud to say I came up with a nice variety of passover recipes for my magazine column. Here’s a preview:

 

I made candy…

almond butter cups 2

 

They look like peanut butter cups, but in honor of passover they are actually almond butter cups! 

And of course, I included cookies:

carrot cookies 1

Carrot Walnut Cloud Cookies. Yep, awesomeness in a cookie. And Kosher for Passover.

And I made real food! First a fun potato side dish:

potato salad 2

Roasted Vegetable Potato Salad. Sounds simple but last year it stole the show. 

And lastly, I made ribs. One of the hardest things I ever had to photograph, but oh my did they taste amazing!

ribs 1

Fall of the bone, melt in your mouth, buttery smooth…all with a fabulous secret ingredient homemade sauce!

And just for fun (and because I have to stay up anyway until my cake comes out of the oven) I figured  I would share some behind the scenes shots:

almond butter

The wonders of modern technology allow me to snap an iphone picture of my camera screen and text it to my editors for opinions mid-shoot. Luckily they keep the same insane hours as I do. Possibly because they were writing a cookbook in their spare time.

carrot cookies

Here’s me debating the initial set up of my cookies. This is pretty similar to the way the shot actually ended up, you may notice.

Wonder how you get from this to the picture above?

potato salad

Well, choosing the right props is essential; on the spot opinions are lifesavers:

props

Does another bowl in the picture look familiar? 

And my ribs, in the kitchen, waiting to be photographed. Not pictured, me, panicking at the thought of trying to make them look as good as they taste:

ribs

Looks better with the sauce on the side, no?

Intrigued? You should be! Now go pick up a copy of Ami Magazine, or buy the e-version to get my amazing recipes!

Thanks for stopping by! New recipes on the blog next week, plus some exciting giveaways! Come back soon! -Miriam

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Roasted Butternut Squash Salad and a Review and Giveaway of Passover Made Easy

Posted in Appetizers, Cookbook Reviews, Giveaways, Healthy, Holiday, Salads, Sides, Vegetables, Vegetarian, tagged , , , , , , , on March 3, 2013 | 277 Comments »

butternut squash salad onOvertimeCook

I know that nobody really wants to think about the imminent arrival of the Passover holiday, but face it, friends. Passover is coming. The good news is that today I am reviewing a cookbook that aims to make Passover cooking easy. I know, it sounds too good to be true. But this book proves that it can be done!

Passover Made Easy is a brand new book, written by the fabulous duo of Leah Schapira (or Fresh & Easy fame) and Victoria Dweck, food editor of a number of top kosher magazines, including the one I write for. The book is a project of CookKosher.Com, and actually features about a third of the recipes by a number of the members, myself included! Leah and Victoria took the recipes, tweaked them and triple tested them, then compiled them into one gorgeous book at a very affordable price! So read what I thought about the book, then scroll down for details on how to win a copy…oh, and a recipe for one of my favorite salad recipes ever!

At a first glance:

The book is visually gorgeous. The pictures are bright and modern, and beautifully styled, the graphics are amazing, and the whole layout is fun and inviting and makes you want to just dig in!

Once I flipped through the book a bit, I was amazed at how none of the recipes screamed Passover. This sure isn’t your bubby’s passover cookbook! There’s a really wide variety of recipes in this book- it even features a brunch and dairy section. (I always thought of that category with regard to passover as scrambled eggs. But no, this book features recipes like Banana French Toast and Matzahroni and Cheese!

Some Features I Liked:

You all know how much photography in cookbooks is important to me, and this book fulfills my expectations in a *big* way. Not only does every recipe have a beautifully photographed picture to go with it, but there are step by step pictures to guide you through the process of things like plating the Potato and Flanken Kugel, a delicious dish that doesn’t usually look very nice on the plate.

Another thing I loved about the book were the cute little anecdotes and stories that come with each recipe. I have to admit that both of the authors are good friends, so I felt like I could hear them talking to me as I read these little stories. But that’s how this cookbook is – it invites you into their kitchens to make Passover together with them.

I’m not a big wine gal (I know!) but for those who are, there are wine pairings alongside many of these recipes.

Due to the vastly varied customs within the Jewish community regarding which ingredients are acceptable for Passover, some of the recipes feature ingredients that some may not use. However, the book features a Replacement Index of substitutions you can make if your customs don’t allow for all of the ingredients. As someone with rather restrictive customs for Passover, I found this feature especially useful!

The beginning features a very useful section of Passover building block recipes, including crepes, passover crumbs and homemade mayo. (They even made a fabulous video demonstrating the process!)

Most importantly, I loved the variety of ideas and flavors in this book. The biggest challenge for me, every year, on Passover, is to make foods that don’t all taste and look the same. With this book at my disposal, I know I won’t face that challenge this year!

Some Recipes I Can’t Wait to Try:

Brisket Eggrolls: Do I really need to say anything else?? I had (non-passover) at Abigails a while back, and I’ve been obsessed ever since. But the idea of making a Passover version of such a delicious dish is mind-bogglingly awesome. This is so going on my menu this year.

Roasted Tomato and Eggplant Soup: We’ve all established how much I love soup, but this one sounds totally different. I might not be able to wait for passover to make this one!

Sweet Potato Pepper Steak: my family doesn’t love the traditional pepper steak, but this looks like a recipe they could really get behind!

Pecan Pie with Cookie Crust: everyone loves pecan pie during the year. I am so excited to try this passover version!

Who This Cookbook is For:

Anyone who is cooking for passover this year and needs a fresh batch of ideas will find this cookbook ultra useful!

Who This Cookbook isn’t For:

Obviously this book is for passover recipes, so if you either aren’t celebrating passover, or are going away (or not cooking for any other reason) this book isn’t for you.

On a smaller scale, people with certain dietary restrictions such as no sugar, nuts or eggs will find a lot of recipes in this book are problematic for them. (But then again, most passover recipes will be a problem for you, so that’s not so much about this book as it is about passover cookbooks in general.)

What I Didn’t Like About This Cookbook:

My main complaint about this book is that there are a number of recipes that I can’t make due to my restrictive Passover customs. As I mentioned, there’s an index of helpful substitutions, but there will still be some recipes I can’t make.

My other issue with this book is that a bunch of the recipes do require an extra step or two, but again, I think that’s more of a complaint about Passover cookbooks and recipes than this book specifically, because there are so many things you can’t buy, so they require extra steps to make them.

Conclusion:

This is an innovative, exciting, fun and totally beautiful book that everyone who is cooking for passover should own. Not cooking for passover this year? Consider this as a gift for your hosts – that way everyone reaps the benefits!

butternut squash salad 2

Roasted Butternut Squash Salad with Sugar ‘n Spice Nuts:

Adapted from Passover Made Easy

Ingredients:

for the roasted butternut squash

1 medium butternut squash, peeled and cut into 3/4 inch cubes

2 Tablespoons oil

1/2 teaspoon sugar or sugar substitute

1/4 teaspoon salt

1/4 teaspoon black pepper

for the sugar ‘n spice nuts:

1/2 cup sliced almonds

2 teaspoons sugar or sugar substitute

1/8 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon paprika

1 teaspoon oil

for the shallot dressing:

1 medium shallot

1/4 cup oil

1 Tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

to assemble salad:

1 head romaine lettuce, chopped

1 green apple, diced

Instructions:

for roasted butternut squash:

Preheat oven to 475 degrees. Line a cookie sheet with parchment paper.

Toss the butternut squash cubes with the oil, salt, pepper and sugar.

Bake at 475 for about 30 minutes, until the cubes are tender and cooked through.

for sugar ‘n spice nuts:

Preheat oven to 300 degrees. Line a cookie sheet with parchment paper. Combine nuts, sugar, spices and oil on tray.

Bake at 300 for 10 minutes. Remove from oven and set aside to cool.

for shallot dressing:

combine all ingredients in the bowl of a food processor and process until smooth. Alternatively, place all ingredients in a tall container and blend with a hand blender until smooth.

to assemble salad:

Combine lettuce, diced apple and butternut squash in a bowl. Toss with the dressing and top with nuts.

Enjoy!

butternut squash salad 3

Giveaway Details!

For your chance to win a copy of Passover Made Easy:

Please note: Each entry requires its own comment! Multiple entries in one comment will only be counted once!

Entry #1 – Leave a comment on this post telling me what is your favorite passover dish!

Entry #2 – Follow @OvertimeCook on twitter and leave a comment on this post telling me that you did.

Entry # 3- Like Tales of an Overtime Cook on Facebook and leave a comment on this post telling me that you did.

Entry # 4 – Follow @OvertimeCook on Pinterest and leave a comment on this post telling me that you did.

Entry # 5 – Subscribe to OvertimeCook via email (link is on the right sidebar of the blog). and leave a comment on this post telling me that you did.

Note: if you already like/follow etc, that’s fine. Just leave a comment letting me know that!

Giveaway Details:

Giveaway ends at 11:59 PM on Monday, March 11th. A valid email address or twitter profile must be provided.

Prize can be shipped within the US and Canada.

Giveaway is sponsored by the publisher.

Disclaimer: I was sent a review copy of this book, and one of my recipes is featured in it. All opinions are my own. There are affiliate links within this post.

Good Luck!

Thanks for stopping by folks! Come back soon, I have some more great recipes up my sleeve! -Miriam

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Passover Apple Crumb Kugel

Posted in Appetizers, Passover, Seasonal, Sides, Super-Easy, Traditional, tagged , , on April 5, 2012 | 11 Comments »

I’m exhausted right now. Want to know why? Here’s a partial list: Doughless potato knishes, cabbage kugel, chocolate chip cookies, crispy shallot breaded chicken, marinated almond crusted chicken, butternut squash kugel, and of course, apple kugel. All for passover. All made after I got home from work the last two nights. I am a little breathless thinking about the multitudes of food I still need to cook, but I had to stop and post my apple kugel recipe.

I searched and searched every corner of the internet for a proper Apple Crumb Kugel for Passover, and came up empty. I am sure one exists, but I couldn’t find it. And so I set out to make up my own recipe. I am not simply happy with this recipe, I am thrilled. It’s delicious, and has an amazing texture you don’t often find in Passover food.

I’m going to stop my exhausted rambling now, and post the recipe. I’d love to sit and shmooze, but I have food in the oven and eyelids to prop open. I hope you make this super easy kugel. And I hope you love it, just like I do.

Passover Apple Crumb Kugel:

Ingredients:

For filling:

3 apples, peeled and thinly sliced

1 teaspoon lemon juice

2 Tablespoons sugar

For crumbs:

1 1/2 cups crushed lady fingers

1/2 cup ground almonds

1 cup sugar

1 teaspoon baking powder, optional but recommended

1 egg

1/2 cup oil

Instructions:

Preheat oven to 350. Lightly grease a 9×13 baking pan and set aside.

To prepare filling: Place thinly sliced apples in a bowl, toss with lemon juice (immediately to prevent browning) and sugar. Set aside.

To prepare crumbs: Mix together the lady finger crumbs, ground almonds, sugar and baking powder (if using) in a large bowl. Add the egg and oil and stir with your fingers until coarse crumbs are formed.

Place a little less than half of the crumbs on the bottom of the prepared baking pan. Spread the apple filling evenly over the crumbs. Pour remaining crumbs over the apples, spread in an even layer to ensure all apples are covered.

Bake at 350 for about 40 minutes, until golden brown on the top.

Note: the kugel was very thin when made as directed above. Next time I make it (there will definitely be a next time!) I will probably try baking it in a 10 inch round pan to make a slightly higher kugel.

Enjoy!

This will probably be my last post before Passover starts, so a happy Passover (and a chag Kosher v’sameach) too all my Jewish friends and readers! I do hope to post another recipe (or two!) early next week, so stay tuned for some more Passover ideas. As always, thanks for coming by! -Miriam

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