- Chicken with mushrooms, leeks and wine
- Roasted butternut squash
- Quick slaw with oil & vinegar dressing
- Passover Coconut Cake
Chicken with mushrooms, leeks and wine
4 boneless/skinless chicken breasts
Cake meal seasoned to taste (poultry seasoning, herbs de provence, favorite herb seasoning are all great here)
8 oz mushrooms, cleaned and halved
2-3 leeks (white part), cleaned and chopped
Passover dry white wine (not concord grape!)
Water or chicken stock
Olive oil
Preheat oven to 350. Slice chicken breasts in half lengthwise to make 8 cutlets. Dredge in seasoned cake meal and brown in a large ovenproof skillet or casserole in the olive oil Remove briefly from pan, deglaze pan with about 1/4 cup wine and 1/4 stock or water. Scrape up any brown bits in the pan. Return chicken to the pan, add leeks & mushrooms. Cover and bake in the oven about 30 min or until chicken is tender.
Quick slaw with oil & vinegar dressing
1 package angel-hair slaw mix OR equivalent amount of napa or celery cabbage, shredded
2 small carrots peeled & shredded
1/4 cut finely chopped sweet onion
1/2 tsp favorite basic herb seasoning mix (I like Mural of Flavor from Penzey’s)
3 T oil (canola, light olive, etc.)
2 T white wine or rice vinegar
Toss vegetables together in a bowl large enough to hold them. Mix together oil, vinegar and seasoning. Pour over veggies and toss to combine. Let sit about 15-30 minutes before serving. Also great on a sandwich (after Passover, of course!)
Passover Coconut Cake
1 Passover yellow cake mix
2 large eggs
1/2 c water
1/2 tsp vanilla extract (Passover) or 1 tsp vanilla sugar
1/2 cup flaked, sweetened coconut
Preheat oven and prepare pan according to mix directions. Combine cake mix, eggs, water and vanilla in a bowl. Using an electric mixer, beat until smooth, then keep going for about 4 minutes total. Stir in the coconut. Pour into the prepared pan, place pan on a small cookie sheet and bake for approximately 30-35 minutes.
Cool and frost per package directions.