Passover food

Portia · 03-18-2007, 03:05 PM

What are you making?

I'm thinking of a cauliflower casserole or crustless quiche. Green beans with almonds. My mom is making the brisket.

Mama Crow · 03-18-2007, 03:16 PM

But what will we do for unleavened bread?

I suppose I need to finally check out the Revolution rolls ...

Portia · 03-18-2007, 03:25 PM

Well, I personally can't stand Matzoh. However, I will eat some at the seder and not worry about it. A bite or two won't make a difference, at least for me. As long as I stay away from the desserts!

JillianDC · 03-18-2007, 04:30 PM

Hi ladies,

I'm glad I saw this thread. This is my first Passover on LC. I'll have matzoh on the table, of course, but I can resist it. What's much harder for me is the matzoh ball soup. I have to make it because my family loves it and I don't think I can make it and not eat any. I really love it! How is gefilte fish for LCers?

Otherwise, we'll have brisket and I'll make one of the LC veggie casseroles from Linda Sue's website. My friend is bringing potato kugel, which I normally love, but will avoid. I've never liked Passover desserts, so it shouldnt be too hard. Oy, we'll see.

AnDee · 03-18-2007, 07:33 PM

Jillian, whitefish gefilte fish is excellent for lc'ers. Combine low calories, low carb and sugar-free, so it's a great food for eating lc. I love eating it with my spinach salad and a bit of horseradish and other crunchy salad veggies. My cousin's family always asks me to make the mashed cauliflower (they say mine is better than their mother's

). I press out as much water as possible by putting the steamed caulif between papertowels over newspaper. It seems to come out much creamier that way - I also make it in a food processor which makes it very smooth.

And, you are all right. Most of the desserts are not worth paying attention to.

Anne

Sparkiegal · 03-18-2007, 10:42 PM

All of your ideas sound wonderful. I love matzoh bry, and will miss that but I don't think I will miss the fish. It wasn't ever my favorite. Now about the brisket. YUM Not many Jewish people where I am, so I generally wing my own sedar. Happy Passover to all of you.

Portia · 03-19-2007, 09:36 AM

Quote:

Originally Posted by AnneSD

Jillian, whitefish gefilte fish is excellent for lc'ers. Combine low calories, low carb and sugar-free, so it's a great food for eating lc. I love eating it with my spinach salad and a bit of horseradish and other crunchy salad veggies. My cousin's family always asks me to make the mashed cauliflower (they say mine is better than their mother's

). I press out as much water as possible by putting the steamed caulif between papertowels over newspaper. It seems to come out much creamier that way - I also make it in a food processor which makes it very smooth.

And, you are all right. Most of the desserts are not worth paying attention to.

Anne

I thought gefilte fish had tons of sugar in it?

I love your idea for the mashed cauliflower - mine is alwasy watery, so I will try draining next time.

Good suggestions here.

mishieman · 03-19-2007, 01:38 PM

You can always make the "salt and pepper" type of gefilte fish instead of the sweet!
Mish

JillianDC · 03-19-2007, 02:33 PM

When I go to the grocery store again this week, I'll read some gefilte fish labels. I don't make my own, so I'll have to rely on the best jar option.

I will try the mashed cauliflower in advance and see if I can get it holiday-appropriate. When I made it before, I think it was too watery and I didn't care for it. I'll try Anne's paper towel and newspaper method.

Thanks!

Portia · 03-19-2007, 02:52 PM

Quote:

Originally Posted by mishieman

You can always make the "salt and pepper" type of gefilte fish instead of the sweet!
Mish

The closest I come to "making" it is buying the loaf from the fish store and boiling it. I am so bad! I've never made it from scratch - but I have heard it's heavenly when made that way.

JillianDC · 03-19-2007, 04:07 PM

Hey, I just had a thought. This morning I made a batch of flax muffins, the chocolate-coconut variety, and I just tasted one. It tastes a little like a macaroon to me. If I make them in mini muffin pans, they'll even look a little like macaroons. What do you think? Would it be appropriate for a Passover snack/dessert? Or am I just losing my mind?

Thanks!

sungoddess · 03-19-2007, 08:42 PM

I always make this flourless chocolate torte. I really like it with SF whipped cream on top. Don't ask me about substitutions for ingredients, because I don't know!!

I have always made it this way and I ike it!

Flourless chocolate torte

INGREDIENTS:
2 cups pecans
1/3 cup cocoa
1 t baking powder
1/4 t salt
4 eggs
1/2 cup (I stick) butter, melted
1 t vanilla
1/4 cup erythritol (optional)
Artificial sweetener equivalent to 1 cup sugar
1/2 cup water
PREPARATION:
Heat oven to 350 F. Grease a 8 or 9" round pan or springform pan.

1) Process pecans in food processor - pulse until they are meal - but they won't get quite as small as corn meal.

2) Add the rest of the dry ingredients and pulse again.

3) Add the wet ingredients and process until well-blended.

4) Pour into pan and bake. The exact time will vary with the pan. Start checking at about 25 minutes until toothpick inserted in center comes out clean.

5) Cut when cool. If desired, serve with homemade whipped cream and/or chocolate sauce.

Nutritional Information: Each of 8 servings has 2 grams of effective carbohydrate plus 4 grams of fiber, 6 grams of protein, and 334 calories.

____________________________________
Dana C's cauliflower kugel is pretty good too.

DANA CARPENDER’S CAULIFLOWER KUGEL

A kugel is a traditional Jewish casserole dish, that comes in both sweet and savory varieties. This savory kugel is a nice side dish with a simple fish course. It could also be served as a vegetarian main dish.

2 packages, 10 ounces each, frozen cauliflower, thawed (or 1 large cauliflower, well-trimmed, cut in florets and cooked until nearly tender)
1 medium onion, chopped
1 cup cottage cheese
1 cup shredded Cheddar cheese
4 eggs
1 /2 teaspoon salt
1/4 teaspoon pepper
Paprika

Chop the cauliflower into smallish bits – pieces about 1/2 inch or so. Combine with all other ingredients except paprika in a large mixing bowl, and mix very well. Spray an 8" x 8" square baking pan with non-stick cooking spray, and spread cauliflower mixture evenly in it. Sprinkle paprika lightly over the top. Bake at 350°F for 50 to 60 minutes, or until set and lightly browned.

Makes 9 servings, each with 5 grams of carbohydrate and 2 grams of fiber, for a usable carb count of 3 grams. 10 grams protein

___________________________
For the required wine, I go with a dry wine over sweet. Saves carbs and calories.

sungoddess · 03-19-2007, 08:45 PM

For macaroons you could make these

Coconut Macaroons

Make these a day or two ahead and store in a metal cookie tin. Unsweetened coconut is available in health food stores.

4 egg whites, at room temperature
1 1/2 cups granular sugar substitute
1/2 teaspoon coconut extract
3 cups grated unsweetened coconut (about 8 ounces)

1. Heat oven to 325°F. Grease 2 baking sheets and dust with Atkins Bake Mix. With an electric mixer on medium speed, beat egg whites on low until medium peaks form; gradually beat in sugar substitute and coconut extract; continue beating until stiff peaks form.
2. Fold in coconut. Drop walnut sized mounds of mixture onto prepared baking sheets. Shape into little pyramids with wet fingertips.
3. Bake 12 minutes; cool on sheets 1 minute then carefully transfer to wire racks to cool completely.
Servings: 30
Prep time: 20 minutes
Bake/Cook time: 12 minutes

Carbohydrates:
3 grams

Net Carbs:
1.5 grams

Fiber:
1.5 grams

Protein:
1 grams

Fat:
5 grams

Calories:
59

03-18-2007, 03:05 PM	#1
Portia MAJOR LCF POSTER! Join Date: Mar 2005 Location: NYC Posts: 1,435 Gallery: Portia Stats: 228/204.5/160 WOE: Atkins/whole foods Start Date: 7/15/08	Passover food What are you making? I'm thinking of a cauliflower casserole or crustless quiche. Green beans with almonds. My mom is making the brisket.

03-18-2007, 04:30 PM	#4
JillianDC Senior LCF Member Join Date: Feb 2007 Location: Washington, DC Posts: 934 Gallery: JillianDC Stats: 190/138/135 WOE: LC/Exercise Start Date: January 2, 2007	Hi ladies, I'm glad I saw this thread. This is my first Passover on LC. I'll have matzoh on the table, of course, but I can resist it. What's much harder for me is the matzoh ball soup. I have to make it because my family loves it and I don't think I can make it and not eat any. I really love it! How is gefilte fish for LCers? Otherwise, we'll have brisket and I'll make one of the LC veggie casseroles from Linda Sue's website. My friend is bringing potato kugel, which I normally love, but will avoid. I've never liked Passover desserts, so it shouldnt be too hard. Oy, we'll see. __________________ 1/2/07: 190 lbs 8/20/07: 150 lbs -- made initial goal! 1/28/08: 140 lbs -- made 2nd goal! FAILURE IS NOT AN OPTION! I will not give up on myself! Proud member of Allies Exercising Around the World/November Challenge

03-18-2007, 07:33 PM	#5
AnDee MAJOR LCF POSTER! Join Date: Oct 2004 Location: Deepest NJ Posts: 2,510 Gallery: AnDee Stats: 218/183/up 199.6/187.2 (again)...and down to.....? WOE: Uncomplicated LC Start Date: Oct. 18, 2004	Jillian, whitefish gefilte fish is excellent for lc'ers. Combine low calories, low carb and sugar-free, so it's a great food for eating lc. I love eating it with my spinach salad and a bit of horseradish and other crunchy salad veggies. My cousin's family always asks me to make the mashed cauliflower (they say mine is better than their mother's ). I press out as much water as possible by putting the steamed caulif between papertowels over newspaper. It seems to come out much creamier that way - I also make it in a food processor which makes it very smooth. And, you are all right. Most of the desserts are not worth paying attention to. Anne __________________ * My past will not define my future! * Food is your fuel. Fuel is your friend! AnDee, previously known as AnneSD

03-19-2007, 08:42 PM	#12
sungoddess MAJOR LCF POSTER! Join Date: Oct 2005 Posts: 1,369 Gallery: sungoddess Start Date: not soon enough	I always make this flourless chocolate torte. I really like it with SF whipped cream on top. Don't ask me about substitutions for ingredients, because I don't know!! I have always made it this way and I ike it! Flourless chocolate torte INGREDIENTS: 2 cups pecans 1/3 cup cocoa 1 t baking powder 1/4 t salt 4 eggs 1/2 cup (I stick) butter, melted 1 t vanilla 1/4 cup erythritol (optional) Artificial sweetener equivalent to 1 cup sugar 1/2 cup water PREPARATION: Heat oven to 350 F. Grease a 8 or 9" round pan or springform pan. 1) Process pecans in food processor - pulse until they are meal - but they won't get quite as small as corn meal. 2) Add the rest of the dry ingredients and pulse again. 3) Add the wet ingredients and process until well-blended. 4) Pour into pan and bake. The exact time will vary with the pan. Start checking at about 25 minutes until toothpick inserted in center comes out clean. 5) Cut when cool. If desired, serve with homemade whipped cream and/or chocolate sauce. Nutritional Information: Each of 8 servings has 2 grams of effective carbohydrate plus 4 grams of fiber, 6 grams of protein, and 334 calories. ____________________________________ Dana C's cauliflower kugel is pretty good too. DANA CARPENDER’S CAULIFLOWER KUGEL A kugel is a traditional Jewish casserole dish, that comes in both sweet and savory varieties. This savory kugel is a nice side dish with a simple fish course. It could also be served as a vegetarian main dish. 2 packages, 10 ounces each, frozen cauliflower, thawed (or 1 large cauliflower, well-trimmed, cut in florets and cooked until nearly tender) 1 medium onion, chopped 1 cup cottage cheese 1 cup shredded Cheddar cheese 4 eggs 1 /2 teaspoon salt 1/4 teaspoon pepper Paprika Chop the cauliflower into smallish bits – pieces about 1/2 inch or so. Combine with all other ingredients except paprika in a large mixing bowl, and mix very well. Spray an 8" x 8" square baking pan with non-stick cooking spray, and spread cauliflower mixture evenly in it. Sprinkle paprika lightly over the top. Bake at 350°F for 50 to 60 minutes, or until set and lightly browned. Makes 9 servings, each with 5 grams of carbohydrate and 2 grams of fiber, for a usable carb count of 3 grams. 10 grams protein ___________________________ For the required wine, I go with a dry wine over sweet. Saves carbs and calories. __________________ May 2, 2003 began with Atkins and lost 40 pounds. Changed to Paleo /Atkins and lost 75 more. August 2005, switched to Rosedale and lost 13 more. Timelines: Lost #100 pounds in 16 months (9-8-04) Lost an additional 28 pounds but have trouble keeping those off and losing more. 12-19-07 back on track! 128 pound weight loss!

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03-18-2007, 03:16 PM	#2
Mama Crow Senior LCF Member Join Date: Feb 2007 Location: Abilene, Texas Posts: 212 Gallery: Mama Crow Stats: 181/143/140 ^^5'3 WOE: Not Sure WHAT Plan I'm On Start Date: February 1, 2007	But what will we do for unleavened bread? I suppose I need to finally check out the Revolution rolls ...

03-18-2007, 03:25 PM	#3
Portia MAJOR LCF POSTER! Join Date: Mar 2005 Location: NYC Posts: 1,435 Gallery: Portia Stats: 228/204.5/160 WOE: Atkins/whole foods Start Date: 7/15/08	Well, I personally can't stand Matzoh. However, I will eat some at the seder and not worry about it. A bite or two won't make a difference, at least for me. As long as I stay away from the desserts!

03-18-2007, 10:42 PM	#6
Sparkiegal Senior LCF Member Join Date: Jan 2007 Location: San Francisco Posts: 389 Gallery: Sparkiegal Stats: 298 WOE: atkins	All of your ideas sound wonderful. I love matzoh bry, and will miss that but I don't think I will miss the fish. It wasn't ever my favorite. Now about the brisket. YUM Not many Jewish people where I am, so I generally wing my own sedar. Happy Passover to all of you.

03-19-2007, 01:38 PM	#8
mishieman Junior LCF Member Join Date: Aug 2006 Posts: 19 Gallery: mishieman	You can always make the "salt and pepper" type of gefilte fish instead of the sweet! Mish

03-19-2007, 02:33 PM	#9
JillianDC Senior LCF Member Join Date: Feb 2007 Location: Washington, DC Posts: 934 Gallery: JillianDC Stats: 190/138/135 WOE: LC/Exercise Start Date: January 2, 2007	When I go to the grocery store again this week, I'll read some gefilte fish labels. I don't make my own, so I'll have to rely on the best jar option. I will try the mashed cauliflower in advance and see if I can get it holiday-appropriate. When I made it before, I think it was too watery and I didn't care for it. I'll try Anne's paper towel and newspaper method. Thanks!

03-19-2007, 04:07 PM	#11
JillianDC Senior LCF Member Join Date: Feb 2007 Location: Washington, DC Posts: 934 Gallery: JillianDC Stats: 190/138/135 WOE: LC/Exercise Start Date: January 2, 2007	Hey, I just had a thought. This morning I made a batch of flax muffins, the chocolate-coconut variety, and I just tasted one. It tastes a little like a macaroon to me. If I make them in mini muffin pans, they'll even look a little like macaroons. What do you think? Would it be appropriate for a Passover snack/dessert? Or am I just losing my mind? Thanks!

03-19-2007, 08:45 PM	#13
sungoddess MAJOR LCF POSTER! Join Date: Oct 2005 Posts: 1,369 Gallery: sungoddess Start Date: not soon enough	For macaroons you could make these Coconut Macaroons Make these a day or two ahead and store in a metal cookie tin. Unsweetened coconut is available in health food stores. 4 egg whites, at room temperature 1 1/2 cups granular sugar substitute 1/2 teaspoon coconut extract 3 cups grated unsweetened coconut (about 8 ounces) 1. Heat oven to 325°F. Grease 2 baking sheets and dust with Atkins Bake Mix. With an electric mixer on medium speed, beat egg whites on low until medium peaks form; gradually beat in sugar substitute and coconut extract; continue beating until stiff peaks form. 2. Fold in coconut. Drop walnut sized mounds of mixture onto prepared baking sheets. Shape into little pyramids with wet fingertips. 3. Bake 12 minutes; cool on sheets 1 minute then carefully transfer to wire racks to cool completely. Servings: 30 Prep time: 20 minutes Bake/Cook time: 12 minutes Carbohydrates: 3 grams Net Carbs: 1.5 grams Fiber: 1.5 grams Protein: 1 grams Fat: 5 grams Calories: 59