Here's a handy list of Passover substitutions:
baking, substitute 5/8 cup potato starch for 1 cup of flour, or use 1
/2 cup matzo cake meal plus 1/4 to 1/3 cup of potato starch instead of
1 cup of flour.
Ground almonds can also replace flour in cookies
and cakes. Replace 1 tsp. vanilla extract with 1 tbsp. Passover
liqueur. Artificial vanilla extract is inferior in flavor.
Sugar: Process 1 cup granulated sugar with
1/2 tbsp. potato starch on the Steel Blade for 2 to 3 minutes, until
pulverized. Texture will be grainier than icing sugar. Makes 1 cup
Crumbs: Process Passover cookies such as egg
kichel, mandel bread or macaroons on the Steel Blade of your food
processor. Use quick on/off pulses to start, then process until fine.
Use in cookie crumb crusts and streusel toppings.
Crumbs: To make 1 cup of crumbs, process 3 cups mandlen (1 3/4 oz. pkg.
soup nuts) on the Steel Blade until fine, 15 to 20 seconds. Use
in stuffing mixtures, to bread chicken or fish, or as a topping for
Passover Coating for Chicken or
Fish: Instead of bread
crumbs, substitute "Almost Bread Crumbs," matzo meal, cake meal, potato
starch or finely ground nuts.
Meal: To make 1 cup of matzo
meal, process 2 cups matzo farfel or 3 matzos, broken up, on the Steel
Blade until fine.
Instead of bread crumbs to bind burgers and meat
loaves, substitute matzo meal or finely grated potato. Process 1 medium
potato on the Steel Blade until fine, about 10 seconds. This amount is
enough to bind 2 lbs. of ground meat or poultry.
As a thickener
for sauces and puddings, substitute 1 tbsp. potato starch for 1 tbsp.
cornstarch or 2 tbsp. flour.
Leftovers? Try these quick budget-stretchers:
cooked chicken, turkey or brisket on the Steel Blade and use as
a filling for Passover Blintzes. Add sautéed veggies such as onions,
mushrooms and garlic to the poultry or meat mixture; season with salt,
pepper and basil.
* Chopped chicken or turkey can be combined
with mayonnaise, minced green onions, celery, salt and pepper to make a
delicious chicken salad. Serve on a bed of salad greens, matzos or on
Passover bread alternatives.
* Slice leftover cooked chicken and stir-fry with assorted
veggies (onions, mushrooms, celery, red &/or green peppers and
minced garlic) to make a delicious dinner. Season with salt and pepper.
Add a spoonful or two of Gold’s duck sauce and a dash of ketchup or
tomato sauce; mix well.
MORE QUICK PASSOVER RECIPE
Place each portion of fish on a separate
piece of parchment paper, then top with finely chopped onions, celery,
mushrooms and zucchini. Sprinkle with salt and pepper. Fold parchment
in half, crimping the edges to seal well. Microwave on High power,
allowing 4 minutes per lb. (Alternately, place parchment packets on a
baking sheet and bake in a preheated 400°F oven for 10 to 12
minutes, until paper is puffed and slightly tinged with brown around
Line 1 or 2 baking sheets with
parchment paper. Arrange a mixture of veggies (sliced onions, zucchini,
yellow squash, red peppers, sliced mushrooms and asparagus stalks,
halved. Drizzle with olive oil, then sprinkle with Kosher salt, freshly
ground pepper and 3 to 4 cloves crushed garlic. Bake at 400°F for 15 to 20 minutes, until tender and golden.
Dip one end of dried apricots in melted semi-sweet chocolate
or chocolate chips. Then dip lightly in finely chopped walnuts or
almonds. Place on a parchment-lined baking sheet and chill until
Dip one end of Passover
marshmallows in melted semi-sweet chocolate or chocolate chips. Then
dip in finely chopped Passover cereal. Place on a parchment-lined
baking sheet and chill until set. You can also dip the other end of
each marshmallow in chocolate and crushed cereal, leaving a strip
of marshmallow uncoated in the center. Easy and delicious!