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PASSOVER RECIPE'S

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03-24-2008 12:17 PM

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MrsBuckeye

PASSOVER RECIPE'S

Low Fat Matzo Balls

Matzo balls and chicken soup are a Passover classic. Everyone has their own idea of the perfect matzo ball. Light and fluffy, or slightly dense and al dente. In cutting the fat, we do lose some of the fluffiness. Yet using chicken fat and whole eggs adds considerably to their fat and cholesterol content. You could, if you prefer, use one whole egg and two whites instead of the four egg whites listed.

INGREDIENTS:

4 egg whites (or 1 egg and 2 whites if you prefer)
1/2 cup minced onion
2 tbsp seltzer water
1 tbsp canola oil
1/4 tsp salt
Freshly ground black pepper
1/2 cup matzo meal

PREPARATION:

In a medium bowl, beat egg whites with a wire whisk. Add onion, seltzer water, oil, salt, pepper, stirring gently. Fold in the matzo meal and stir to combine. Cover and chill in the refrigerator for at least 2 hours.

When ready to use the matzo balls, boil a large pot of water. Using cool, wet hands (or spray a little oil on hands), gently shape the chilled matzo mixture into eight balls about 1 to 1 1/4 inches in diameter and place on a parchment sheet-lined plate.

Carefully drop matzo balls into boiling water. Reduce heat, cover and simmer for 30 minutes. Remove with a slotted spoon. The matzo balls should puffy and tender. Serve with low fat chicken soup.

Per Matzo Ball: Calories 54, Calories from Fat 15, Total Fat 1.7g (sat fat 0.1g), Cholesterol 0mg, Sodium 28mg, Carbohydrate 7.1g, Fiber 0.4g, Protein 2.7g

Sher/Ohio T.H.I.N.K. before you speak: Is it Thoughtful, Helpful, Intelligent, Necessary, Kind. God made Man before Woman. Because an Artist always makes a roughdraft before creating a Masterpiece.

03-25-2008 11:54 AM

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jespah

Re: PASSOVER RECIPE'S

Thank you!

Lifestyle change date 12/31/07 Portion control start date 1/9/08 Started alli 1/19/08 OW 346 (BMI: 55.8 yikes!) CW 284.4 (BMI: 45.9 -- not as bad ...) 1st Minigoal 329 --- made it on 3/3/08! 2nd Minigoal 311 -- made it on 4/14/08! Goal # 2 1/2 299 -- made it on 5/5/08! Goal #2 3/4 296 (50 lbs. off) -- made 5/12/08! 3rd Minigoal 292 -- made it on 5/26/08! Goal #3 1/2 60 lbs. off -- made it on 6/16/08! 4th Minigoal 277 in reach Intermediate goal 271 for my nephew's Bar Mitzvah in late September, 2008. Long-term goal 146 Size 28s gone for good! 26s and 24s soon to follow!

04-09-2008 10:52 AM

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MrsBuckeye

My Mother's Chicken Soup

My Mother's Chicken Soup

This recipe serves:

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Preparation time : 20 minutes
Cooking time : 2 hours 30 minutes

Ingredients
1 raw chicken 3 to 4 pounds
2 carrots chopped into 1/2" pieces
2 onions chopped into 1/2" pieces
3 stalks celery with leaves, chopped into 1/2" pieces
2 parsnips chopped into 1/2" pieces
freshly ground black pepper
salt to taste
1/2 cup chopped fresh dill
1/2 cup chopped fresh parsley

Cooking Instructions
1. Place the chicken, carrots, onions, celery and parsnips in a stockpot large enough to hold everything easily. Season lightly with salt and pepper. Cover with cold water.

2. Bring to a boil quickly over high heat.

3. Lower the heat and skim off any foam or fat that rises to the surface. Simmer, uncovered, until the chicken is thoroughly cooked and tender, at least 2 hours.

4. Remove the chicken from the pot and let it cool for a few minutes. Remove the meat from the bones, cut the meat into bite-size pieces and return it to the pot. Discard the bones.

5. Add the dill and parsley and simmer 30 minutes more.

6. Adjust the salt and pepper to taste.

Nutrition Facts

Serving Size about 1 cup

Amount Per Serving

Calories 121

Protein 18 g

Total Carbohydrate 6 g

Dietary Fiber 2 g

Soluble Fiber 0 g

Insoluble Fiber 2 g

Sugar 3 g

Total Fat 3 g

Saturated Fat 0 g

Monounsaturated Fat 1 g

Remove the skin from the chicken before adding it to the pot.

Sher/Ohio T.H.I.N.K. before you speak: Is it Thoughtful, Helpful, Intelligent, Necessary, Kind. God made Man before Woman. Because an Artist always makes a roughdraft before creating a Masterpiece.

04-09-2008 10:53 AM

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MrsBuckeye

Mini-Matzoh Balls

Mini-Matzoh Balls

This recipe serves:

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Preparation time : 10 minutes
Cooking time : 15 minutes

Ingredients
4 tablespoons canola oil
4 eggs
1 cup matzoh meal
1/3 cup seltzer
1 teaspoon salt
freshly ground black pepper

Cooking Instructions
1. In a large mixer or mixing bowl, beat the eggs and add salt and pepper. Add the seltzer and continue mixing. Add the oil and gradually add the matzoh meal. Cover and refrigerate at least one hour or overnight.

2. Bring a large pot of salted water to a boil. With very wet hands take a small amount of dough and form a small ball, about 1 1/2" round. Continue until all the dough is used. (There should be about 16 total.)

3. Drop the matzoh balls into the boiling water, cover and bring back to a boil. Cook for about 15 minutes. Remove the cover from the pot and with a long handled slotted spoon, turn over each balls.

4. Remove the matzoh balls with a slotted spoon into heated chicken soup.

Nutrition Facts

Serving Size 2 mini-matzoh balls

Amount Per Serving

Calories 136

Protein 4 g

Total Carbohydrate 9 g

Dietary Fiber 0 g

Soluble Fiber 0 g

Insoluble Fiber 0 g

Sugar 0 g

Total Fat 9 g

Saturated Fat 1 g

Monounsaturated Fat 5 g

Sher/Ohio T.H.I.N.K. before you speak: Is it Thoughtful, Helpful, Intelligent, Necessary, Kind. God made Man before Woman. Because an Artist always makes a roughdraft before creating a Masterpiece.

04-09-2008 10:55 AM

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MrsBuckeye

Lemon Sponge Cake

Lemon Sponge Cake

This recipe serves:

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Preparation time : 20 minutes
Cooking time : 1 hour

Ingredients
9 eggs, separated (at room temperature)
pinch of salt
1 1/2 cups sugar
1/2 cup lemon juice
zest of 1 lemon
5 tablespoons cake meal
4 tablespoons potato starch

Cooking Instructions
1. Preheat the oven to 350°F.

2. In a mixer, whip the egg yolks on high speed while gradually adding half the sugar. Continue whipping until the mixture is thick and lemon colored, about 5 minutes. Add the juice and the zest.

3. Remove from the mixer and with a spatula, fold in the cake meal and potato starch.

4. Whip the egg whites on high speed while gradually adding the remaining half of the sugar. Continue whipping until medium peaks form, about 2 to 3 minutes. Gently fold the whites into the yolk mixture.

5. Spoon the mixture into an ungreased 10" tube pan with a removeable bottom. Bake until the cake is golden and springs back when touched, about 1 hour.

6. Invert the pan on its legs or over a bottle until it is completely cool. Remove from the pan and continue to cool on a cake rack.

Nutrition Facts

Serving Size 1/12 of the cake

Amount Per Serving

Calories 174

Protein 5 g

Total Carbohydrate 31 g

Dietary Fiber 0 g

Soluble Fiber 0 g

Insoluble Fiber 0 g

Sugar 25 g

Total Fat 4 g

Saturated Fat 1 g

Monounsaturated Fat 1 g

Drizzle the cooled cake with a simple lemon syrup.

Sher/Ohio T.H.I.N.K. before you speak: Is it Thoughtful, Helpful, Intelligent, Necessary, Kind. God made Man before Woman. Because an Artist always makes a roughdraft before creating a Masterpiece.

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