Halva muffins (Plus: April Kosher Connection linkup!)

By | April 23, 2014


This recipe originally appeared in the June 17, 2013 edition of “From Tali’s Kitchen,” my cooking column in Binah magazine. (What took me so long to share this??)

I should be telling you about the fantastic chametz dishes I’ve cooked since we made havdala on Monday night. Except I haven’t made much yet, and I can’t even say I missed chametz in nearly two weeks of cooking and eating Pesach food. Go figure.

As we restock the kitchen, though, muffins are at the top of my list. Most weeks, I make a big batch of some kind of muffin to have on hand for breakfast, and I also try to keep sugar-free ones in the freezer for the toddler who has yet to meet “real” baked goods.

I can’t quite decide whether these halva muffins should be for breakfast or dessert. They’re totally halva-ed out, with honey and tahini paste in the actual muffin, a square of halva in the middle, and a moist halva crumble for the top. Ready to get back into chametz baking? Indulge your inner halva monster and give these awesome things a try.

Vegetarian "meatballs"

By | April 11, 2014


I’m way too tired to be blogging now … the kitchen has just been completely Pesach-ed and my brain is completely asleep. But I’ve been working on this recipe for awhile, and I really wanted to share it in time for Pesach.

Vegetarian meatballs are a great dish to have around if there’ll be any vegetarians at your seder table/yom tov table. You could serve these as an appetizer, just two on a little mound of mashed potatoes, or pass around a big bowl of them as a side or even a main. And if you’re trying to serve something aside from potatoes, try them with zucchini noodles or quinoa, if that’s a Pesach option for you.

In the course of testing this recipe, I tried making meatballs out of sweet potatoes (way too dense) and butternut squash (loved the flavor, but also too heavy). This version, with its base of eggplant, mushrooms, and onions, is light and flavorful — and I know I’m going to keep making them long after Pesach is over.

Chag kasher v’sameach to all of you!

Zucchini-crust pizza

By | April 8, 2014


How do you take your Pesach pizza? Matzah pizza is probably the #1 answer on that, but once you’ve had your share of matzah, zucchini-crust pizza makes a great alternative. It’s essentially a big zucchini latke, but there’s cheese in the batter for extra help with the binding, and it doesn’t involve all that oil. Actually, it doesn’t involve oil at all. And maybe if you tell your kids it’s “Pesach pizza” without mentioning the key ingredient, they’ll get in a couple servings of veggies with their sauce and cheese.

Zucchini-crust pizza is a totally fun choice for a chol hamoed meal, but I feel like I should point out that because its base is zucchinis and not bread, it’s less filling than regular pizza would be. A soup or salad should do the trick, though. Or fries … oven fries, to keep things light.

Pesach menu 2014

By | April 6, 2014


Planning our Pesach menu is so much easier than cleaning. For one thing, it doesn’t require moving. It also doesn’t involve camping out in the fridge and freezer or working with the always-terrifying 50-micron foil. So of course I’m tackling the menu first.

Some of you are probably already cooking for Pesach (???), but for those of you who still have plenty of space on your menus, I hope this gives you some tasty ideas.

This 13-day menu takes us from five days before erev yom tov to the very last Pesach meal (in Israel). New for this year, I’ve included breakfast each day and a running list of things to keep on hand for the toddler. In an effort to make this menu realistic, you’ll see that I’ve written “leftovers” in a bunch of spots. But a plan is a plan, right?

* Need more menu inspiration? Have a look at my menus for Pesach 2013 and Pesach 2012. And come back during the week for two new Pesach recipes! *

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