Leave No Crumb Behind Leket Israel Cookbook for Passover & More Passover Recipes from Leket Israel
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Leave No Crumb Behind Leket Israel Cookbook for Passover & More Passover Recipes from Leket Israel Serving as the country’s National Food Bank and largest food rescue network, Leket Israel works to alleviate the problem of nutritional insecurity among Israel’s poor. With the help of over 15,000 annual volunteers, Leket Israel rescues and delivers more than over 2.4 million hot meals and 40.7 million pounds of fresh produce and perishable goods to underprivileged children, families and the elderly. Nutritious and healthy food, that would have otherwise gone to waste, is redistributed to Leket’s 330 nonprofit partner organizations caring for the needy, reaching 246,000 people each week. In order to raise awareness about food waste in Israel and Leket Israel’s solution of food rescue, we have compiled this cookbook with the help of leading food experts and chefs from Israel, the UK, North America, Canada and Australia. This digital cookbook is our gift to you in appreciation for your support throughout the year. It is thanks to your generosity that Leket Israel is able to continue to rescue surplus fresh nutritious food to distribute to Israelis who need it most. Would you like to learn more about the problem of food waste? Follow us on Facebook, Instagram and Twitter or visit our website (www.leket.org/en). Together, we will raise awareness, continue to rescue nutritious food, and make this Passover a better one for thousands of Israeli families. Happy Holidays and as we say in Israel – B’teavon! Table of Contents Appetizers 4 Sephardi Haroset 5 French Onion Soup Purée with Shredded Short Ribs - Instant Pot® Recipe 7 Shaved Brussels Sprouts Salad 9 Mains 10 Passover Cauliflower Rice Salad 11 Southwestern Chicken Egg Rolls Using No-Flip Pesach Crepes 12 Herbed Crispy Potatoes 14 Chicken with Tomatoes and Mushrooms 15 Classic Slow-Cooker Pot Roast 16 Fish N Chips 17 Tilapia with Fried Onions 18 Matzah Brei Mac ‘n Cheese 19 Vegetable Matzah Lasagna 20 Desserts 21 Chocolate Chip Cookies II 22 Quick and Easy Fruit Preserves 23 = Vegetarian Appetizers Sephardi Haroset Faye Levy is the author of 23 cookbooks in English, French, and Hebrew, including five on Jewish cooking and several award winners. She has written for a variety of magazines, including Bon Appétit, Gourmet, Chocolatier and Vegetarian Times. Together with Yakir Levy, she has written many articles for newspapers, including the Jerusalem Post, Los Angeles Times and Orange County Register. The Levys love to learn about the cuisines of the world. Facebook: Food by Faye and Faye Levy Instagram: @foodfaye Twitter: @foodfaye When I was growing up in an Ashkenazi home, our haroset was made with sweet red wine, but you can use dry wine or substitute grape juice or pomegranate juice. Taste and add a little honey or sugar if you want your haroset to be sweeter. Ingredients: Serves 10 (about 2½ cups) ¾ cup almonds 1¼ cups walnuts or pecans 1 cup dates (about 4 ½ ounces or 20 Deglet Noor dates), halved, pitted and cut in chunks 3 ounces dried apricots (about 12 apricots), cut in chunks (½-cup chunks) 3 ounces dried figs (about 4 large whole figs), cut in chunks (½-cup chunks) ¼ cup dark raisins About ½ cup plus 2 tablespoons sweet red wine, divided, or more if needed 1¼ teaspoons ground ginger 1 teaspoon ground cinnamon Walnuts, pecans, pine nuts, chopped pistachios or slices of dried apricots, figs or dates (optional, for garnish) Matzos or tender lettuce leaves (for serving) Continued on next page Leket Israel Cookbook -5- Sephardi Haroset(continued) Directions: Finely chop almonds in a food processor, leaving small chunks. Transfer to a medium bowl. Chop walnuts in food processor, pulsing to leave small chunks. Add to bowl of almonds. 1 Combine dates, apricots, figs and raisins in food processor. Add ⁄3 cup wine, ginger and cinnamon. Process mixture until it forms a slightly chunky spread, stopping occasionally to scrape it down. If necessary, add more wine a tablespoon at a time to enable mixture to blend. Transfer blended fruit to bowl of chopped nuts and mix well. Add more wine, one tablespoon at a time, until mixture has the consistency of a thick spread. Spoon haroset into a shallow serving bowl. If you like, garnish it with nuts or slices of dried fruit. Serve with matzos or lettuce leaves. Tip: Dried fruit, especially dates, can be sticky, so they are easiest to puree with a small amount of liquid. Scrape the mixture from the food processor blade often. Photo Credit: Yakir Levy Leket Israel Cookbook -6- French Onion Soup Purée with Shredded Short Ribs— Instant Pot® Recipe Paula Shoyer, “The Kosher Baker,” is the author of The Healthy Jewish Kitchen, The Holiday Kosher Baker, The Kosher Baker, The New Passover Menu and The Instant Pot Kosher Cookbook. Paula graduated with a pastry degree from the Ritz Escoffier in Paris and does cooking and baking demonstrations around the world. Facebook: The Kosher Baker Instagram: @kosherbaker I had heard the myth of chocolate cakes made with cooked quinoa and didn’t quite believe they’d actually be tasty. This cake is surprisingly moist and delicious—great for Passover and all year round. Hands-on time: 35 minutes Time to pressure: 13 minutes Cooking time: 30 minutes Buttons to use: sauté and pressure cook Release type: quick release Advance prep: may be made 3 days in advance or frozen Ingredients: (Serves 6-8) 4 tablespoons oil, divided 2 strips short rib/flanken on the bone, about 1½ pounds total, each strip cut in half 4 large onions, about 2½ pounds total, sliced, about 12 cups sliced 5 cloves garlic, roughly chopped 3 cups hot water 1 teaspoon salt 1 teaspoon black pepper 5 sprigs fresh thyme Directions: On the Instant Pot®, press sauté, making sure the time is set for 30 minutes. When the displays reads “hot,” add 2 tablespoons of oil to the inner pot. Add the meat and sear for 3 minutes on each side, or until browned. Remove to a plate and set aside. Add the remaining oil and the onions, and use long tongs to stir. Cook for 25 minutes total time, stirring about every 4 minutes. Continued on next page Leket Israel Cookbook -7- French Onion Soup Purée with Shredded Short Ribs— Instant Pot® Recipe (continued) After the onions have cooked for about 15 minutes, use a wooden spoon to scrape the bottom of the pot to mix around the browned pieces into the other onions. If the machine goes off, turn it back on to sauté. Add the garlic and cook for another 2 minutes. Add the hot water and stir for a minute with a wooden spoon, scraping the bottom of the pot clean again. Press cancel. Add the salt, pepper, and thyme. Return the meat to the pot. Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the pressure cook button and set the cooking time for 30 minutes. When the cooking time is complete, turn the steam release handle to the venting position to quickly release the pressure. Press cancel and remove the lid. Remove the meat to a plate and discard the thyme stems (the leaves can remain). Use an immersion blender to purée until smooth. Taste and add more salt and pepper as needed. Let the meat sit until cool enough to handle. Use two forks or gloved hands to shred the beef, discarding the bones and extra fat. Be sure there are no small bones among the shredded meat. Store separately from the soup and reheat separately. Serve the soup garnished with the meat on top. © Paula Shoyer, reprinted with permission from The Instant Pot® Kosher Cookbook (Sterling Epicure 2021) Photo Credit: Bill Milne Leket Israel Cookbook -8- Shaved Brussels Sprouts Salad Susie Fishbein is a world-famous kosher cook and author of the Kosher by Design cookbook series, which has sold over 500,000 copies worldwide. Instagram: @susiefishbein Ingredients: Serves 6 ½ pound Brussels sprouts, about 10 small; discard outer layers ½ cup blanched hazelnuts or raw cashews, toasted if possible, coarsely chopped 1½ heaping cups red grapes, each cut in half 1 teaspoon zest of a lemon 2 tablespoons juice of a lemon ½ cup extra-virgin olive oil ½ teaspoon fine sea salt ¼ teaspoon freshly ground black pepper Juice of half a navel orange Directions: Using a standard or hand-held mandolin, shave the Brussels sprouts. Transfer to a mixing bowl. Toss most of the hazelnuts into the bowl, reserving 1 tablespoon for garnish. Add the grapes and the lemon zest. In a small bowl, whisk the fresh lemon juice with the oil, salt, and pepper. Pour over the salad and toss to combine. Squeeze the orange half over the salad and toss again. Transfer to a salad bowl and toss with remaining chopped hazelnuts. Tips: You can shred the Brussels sprouts by cutting paper-thin slices with a knife, but a hand-held mandolin makes this preparation a snap. If your hazelnuts were not toasted, just place them onto a jelly-roll pan and toast them for 10–12 minutes at 375°F until they are fragrant. If they had the skins, rub them off in a kitchen towel. The sweet taste of the grapes beautifully accompanies the strong flavor of the Brussels sprouts. Grapes are filled with an antioxidant called resveratrol that helps our hearts by slowing the buildup of “bad” LDL cholesterol. Reprinted with permission from Kosher by Design Lightens Up. Photo Credit: John Uher Leket Israel Cookbook -9- Main Dishes Passover Cauliflower Rice Salad Denise Phillips is one of Britain’s leading Jewish chefs, and author of seven popular cookbooks and numerous newspaper and magazine columns.