Good Shabbos, Shabbat Shalom! Since Pesach is quickly approaching, discussing how to simplify Passover preparations is a hot topic among the 8,000-plus members of my Facebook group, Norene’s Kitchen!

For advice on how to substitute ingredients for Passover, click here for some helpful tips.

There are also lots of excellent Passover recipes from my cookbooks and various food articles on my recipe-packed website.

Looking for ways to use up your chametz?

Feeling exhausted? Need to rest? Here’s how to prepare for Passover while you sleep!.

Are you still in a panic about what to make for Passover? KosherEye.com to the rescue! The KosherEye 2018 Passover Cookbook is now available online, with over 260 printable, tested and tasted recipes. You’ll find terrific cooking tips, kashrut shopping guides and much more. As an added bonus, updates are added daily.

KosherEye.com is for people who like to cook and love to eat. It’s a great place for kosher consumers to discover news about wonderful food, wine, recipes, housewares, culinary products and new kosher cookbooks.

Roberta Scher is the co-founder and executive editor of KosherEye.com, and the food and lifestyle columnist for the Jewish Georgian newspaper. She is also the co-founder of the annual KosherFEAST Media Dinner for kosher focused brands, food personalities and press.

Here are some of Scher’s favourite Passover recipes that she so generously shared. They are also suitable for all-year round, for your Shabbat table, or any time at all. Shabbat Shalom!

Strawberry jam

Adapted from KosherEye.com.

This jam has become a staple on Roberta Scher’s everyday and Passover breakfast table. The consistency is just right for spreading on matzah, or topping ice cream.

• 2 lbs. fresh strawberries
• 1 lbs. 5 ounces granulated sugar
• 3 1/2 oz. strained, fresh lemon juice

Remove tops from berries; clean thoroughly, drain and dry.

Place strawberries in a wide, heavy saucepan; crush with potato masher.

Add sugar and fresh lemon juice; bring to boil.

Simmer, uncovered, stirring often. Keep the mixture at a rapid simmer for 20 to 30 minutes. Gently scrape the bottom of the pan with a spatula every minute or two to be sure the jam is not sticking. If it begins to stick, decrease the heat slightly, being sure the jam continues to simmer at a rapid boil. When almost ready, the white foam should somewhat subside and you should see a darker, shinier look. The temperature of the mixture when ready should be about 220 F.

Let cool slightly. Pour into six eight-ounce Mason or jam jars. Refrigerate or freeze.

Yields about four jars. If you are freezing the jam, be certain to leave at least one-inch of expansion space at the top.

Forgotten cookies

Adapted from KosherEye.com.

These cookies are an everyday favourite and Passover perfect. They are gluten-free treasures for your gluten free guests. Make them at least one day ahead and then forget about them.

• 2 egg whites
• 3/4 cup sugar
• 1 tsp. vanilla
• 1/4 tsp. salt
• 1 cup roughly chopped pecans
• 1 cup chocolate chips

Preheat oven to 350 F. Line two cookie sheets with parchment paper.

With an electric mixer, beat egg whites until peaks begin to form. Add sugar slowly. Add vanilla and salt, and beat until everything is very stiff and very shiny.

With spatula or fork, gently fold in pecans and chocolate chips.

Drop by teaspoonful onto parchment-covered cookie sheets and place in preheated oven.

Immediately turn off the oven and forget the cookies until the next morning.

Gently lift cookies off pan. Store in freezer for a month, or in a tightly closed jar for a few days.

Chicken Marbella

Adapted from KosherEye.com.

A classic and delicious recipe that a dear friend of Roberta Scher shared with her. The layers of fruity, tart and salty ingredients combine beautifully for a scrumptious entree.

• 4 chickens, 2 1/2–3 lbs. each, quartered
• 1 head garlic, pureed
• 1/4 cup dried oregano
• salt and pepper to taste
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 1 cup pitted prunes
• 1/2 cup Spanish green olives
• 1/2 cup capers with a bit of juice
• 6 bay leaves
• 1 cup brown sugar
• 1 cup white wine
• 1/4 cup chopped parsley

Combine all ingredients except brown sugar and wine; marinate overnight.

Arrange chicken in baking dish and pour on the used marinade. Combine the brown sugar and wine and pour over chicken.

Bake at 350 F for 50–60 minutes, basting often.

Serves 10 or more. Leftovers make a great chicken salad.

Quinoa burgers

Adapted from KosherEye.com.

These vegetarian burgers are unexpectedly delicious. We prepared these burgers as a substitute for beef burgers for our vegetarian guests. But everyone, even the carnivores ones, loved them. We have now added them to our everyday menus. They are pareve, dairy- free, healthy and protein-packed. By the way, they are Passover friendly, too! Try them with a side of your favourite burger sauce.

• 2 1/2 cups cooked quinoa, at room temperature
• 4 large eggs, lightly beaten
• 1/2 teaspoon salt
• 1 teaspoon parve chicken bouillon powder (optional)
• 1/4 teaspoon black pepper
• 1/4 cup chopped parsley
• 1/2 cup cooked sweet potato, mashed
• 1 carrot, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 onion, chopped
• 1/2 cup matzah meal, plus more if needed (or bread crumbs for non-Passover use)
• 1/2 cup quinoa flour
• extra virgin olive oil, as needed, for frying

In a food processor, using the steel blade, combine garlic, carrots, onion, cooked potato and any vegetables you are using.

With a mixing spoon, in a separate bowl, combine quinoa, eggs, salt, pepper, parsley and bouillon powder (if using). Add the quinoa flour and matzah meal (or bread crumbs). Add the veggie mixture. Stir until combined. If the mixture seems overly wet, add a tablespoon or two more of quinoa flour. If it seems too dry, add a tablespoon or two of water. Let it stand for about 15 minutes, so the liquid can be somewhat absorbed. Form mixture into medium or small burger-sized patties.

In a large, nonstick skillet, heat about 1/4-inch olive oil until hot. Add some burgers (leave space between each) and fry on medium-low, until well browned, then carefully flip and fry about five minutes more, until the second side is golden.

Remove from pan and place on an absorbent surface, such as paper towels. Add more olive oil to the pan, as needed, to fry all the burgers.

Just before serving, reheat in a low oven. These are also good at room temperature.

Makes about 15 burgers.

Cranberry crunch

Adapted from KosherEye.com.

This is one of our most requested family recipes – a side dish that can be served warm, cool or at room temperature. It is a prepare-ahead dish, perfect for Shabbat, Yom Tov or any day. With a few tweaks, this recipe is also Passover perfect!

• 2 cans whole berry cranberry sauce
• 3 cups peeled and coarsely chopped apples
• 2 cups quick-cooking oats (or use matzah farfel at Passover)
• 1/2 cup apple sauce
• 1 cup brown sugar
• 1/2 cup softened margarine
• 1/4 teaspoon cinnamon

Preheat oven to 350 F. Grease a 9×13-incch, or a 10-inch round baking dish.

In a medium bowl, mix apples, cranberry sauce, applesauce and cinnamon, and put into prepared baking dish.

Warm brown sugar and margarine until both are melted. Turn off heat and mix in oats or farfel. Spread farfel (or oat) mixture evenly over top of cranberry–apple mixture.

Bake for 50 minutes, uncovered. Serve warm or at room temperature.

Optional: for added crunch, mix in 1/2 cup chopped pecans

Chocolate salami

Adapted from KosherEye.com.

This recipe is très bonne, adapted from our very French friend Martine, who is also a gourmet cook and baker. It is simple to make, gluten-free, fun, Passover-friendly and a chocoholic’s dream!

• 1 bag (10 oz.) chocolate chips
• 4 oz. margarine or butter
• 1 bag miniature marshmallows (multicoloured marshmallows work well in this recipe)
• 1/2 cup chopped walnuts or pecans
• powdered sugar, twine or clear plastic wrap (optional)

Melt chocolate over a double boiler or in a microwave. (Careful not to burn.) Add margarine or butter to warm melted chocolate; stir slowly until melted.

Let mixture cool. Then gently stir in marshmallow and nuts. (Marshmallows should not melt!)

Pour the mixture onto one end of a sheet of parchment paper, roll into a log and freeze.
When completely frozen, slice into 1/4-inch-1/2-inch rounds. Enjoy!

Norene Gilletz is the leading author of kosher cookbooks in Canada. She is the author of twelve cookbooks and divides her time between work as a food writer, food manufacturer, consultant, spokesperson, cooking instructor, lecturer, and cookbook editor. Norene lives in Toronto, Canada and her motto is “Food that’s good for you should taste good!” For more information, visit her website at www.gourmania.com or email her at [email protected]