The Kosher Steak Burger Recipe ~from Cooking for The King
2 pounds lean ground chuck
1 teaspoon salt
1/2 teaspoon pepper
1 green onion, minced
2 shallots, minced
1/2 pound mushrooms, thinly sliced
1/3 cup dry red wine
2 table spoons unsalted margarine
1 table spoon fresh parsley, chopped
1. In a medium bowl, combine meat, salt and pepper, and green onion. Using your hands, mix well then shape into 6 uniform, flat, oval burgers.
2. Heat a heavy skillet over medium high. Cook the burgers 2 minutes on each side for rare, 3 minutes for medium rare, 5 minutes for done. Remove cooked burgers from the pan and cover with foil to keep warm.
3. Reduce heat to medium low and add shallots and mushrooms. Cook, stirring and scraping particles from bottom of pan until shallots soften and begin to brown and mushrooms release their juices, 2 to 5 minutes. Pour in wine, increase heat and boil 3 minutes to reduce liquid by a third. Remove from heat and whisk in margarine.
4. To serve, plate burgers, pour sauce over and sprinkle with parsley.
Makes: 6 servings ~ Can make ahead
Active time: 30 minutes ~ Cooking time: included
In: Holidays, Kosher Recipes, Passover
AN ENCORE PRESENTATION FROM 2011
WEIGHT WATCHERS PESACH LUNCH IDEAS
Passover Lunch Ideas
Frittatas — baked Italian omelets made with eggs, vegetables and parmesan cheese — are packed with flavor, and particularly delicious at room temperature. Make one the night before (or, if you’re an early riser, in the morning before work) and portion it out. Use mostly egg whites to save on fat and calories.
Baked potatoes are among the easiest (not to mention most portable) lunches, if your workplace has a microwave oven. Add some cut-up broccoli and shredded low-fat cheese, and you’ve got a filling, fiber-packed and flavorful meal.
Take advantage of Spring’s vibrant produce by bringing in an all-vegetable lunch or two. Pair a large, colorful salad with a generous portion of microwaved asparagus, cold roasted cauliflower, or lemon-and-basil-marinated baby zucchini for a vitamin- and flavor-rich treat. If you’d like something more substantial, toss in a small wedge of cheese or a handful of almonds.
A special salad, like a Niçoise with tuna (fresh or canned), green beans, boiled potatoes, hard cooked eggs, tomatoes and a few olives is satisfying to the eye and the taste buds, and easily toted to the office in a plastic kitchen container.
Soups — from cold, spicy gazpacho to hearty potato-leek to matzo ball — are perfect make-ahead meals. And one big pot lasts for days! Pack a thermos in your kid’s lunch box, add a baggie of matzo farfel for crunch, some kosher-for-Passover string cheese for protein and a juicy apple for dessert, and junior’s got a complete, healthy meal.
Since most families’ Passover traditions feature a special once-a-year recipe or two, take advantage by making enough for several meals. How often do you get to feast on a lunch of charoset on matzo, gefilte fish and farfel kugel?
Speaking of leftovers, almost any dinner can be transformed into a salad-topping lunchtime treat. Grill some extra vegetables, poach a few more salmon filets, toss some extra chicken breasts into the roasting pan when you cook a whole bird. Even vegetarian stews like ratatouille work beautifully over greens the next day.
In: General Topics, Health, Holidays, Kosher Recipes, Passover
WE FOUND THIS AT WWW.KOSHER4PASSOVER.COM
Yield: 8 servings
1/2 cup milk
2 eggs, well beaten
1 tbspoon grated lemon or orange peel
6 to 8 slices (1 inch thick) Passover sponge cake
Unsalted butter or maaargerine
In a large shallow bowl, combine the milk, eggs and lemon peel and beat well. Soak the sponge cake slices in the milk mixture. In a skillet, heat the butter. Fry the cake on both sides until brown. Sprinkle with cinnamon and sugar.
In: Holidays, Kosher Recipes, Passover
This year, we celebrate Pesach in Jerusalem. Not as tourists, but as a resident of that holy city. Our excitement level is high as is our anticipation. When we had our pre-aliyah interview at the Jewish Agency, they asked us why we wanted to make aliyah. In sort of a joking manner, we held up on finger and said, “One seder.”
Back in the days of a certain British comedy magazine, we once saw a great cartoon. It was the Bnai Yisrael passing through the parted waters of the Red Sea. Two shleppers at the end of the line were talking, and one said to the other, “Wow, after this, the second seder will be anti climatic.”
In truth, we love Pesach, no matter how many yom tov days there are.
Growing up, Pesach meant a new suit and new “shul” shoes. Maybe even a new shirt! Oh, and don’t forget socks and underwear. No one wanted to be present at the Exodus in torn undies!
We each grew up and finally got to sit at the grownups table, only to discover that the kiddie table was much more fun. Plus, you could get away with much more when you were not seated with all the adults.
Number one grandchild is five years old. Two years ago, already, he sang the Four Questions, but we were not in Israel to enjoy it. This year will be a special performance as his three year old sister joins with him. Sabba will, no doubt, sit there and cry.
On Pesach, we taste the tears of slavery as represented by the salt water. Our wish is that this year, we also enjoy the tears of watching the latest generation sing at the seder.
From all of us at the Kosher Nexus, we wish you a chag kasher v’sameach- a happy and kosher Pesach.