<p>huskem: I feel for you. Pesach and a healthy diet, especially a vegetarian diet, are not terribly compatible. Of course, you can do tons of salads and grilled vegetables. As for grains, I haven't tried quinoa, but as someone mentioned earlier in the thread, it's KP and a whole grain. You could check epicurious.com for recipes. </p>
<p>We're just plain bad during Pesach. I have always figured that for one week, we'll throw caution to the winds.</p>
<p>This came from an old WW book; makes a nice change from Matzo Brei. You can make it ahead and warm up but it's best fresh.</p>
<p>Banana Matzo Farfel</p>
<p>1 medium banana peeled and cut in half
2 eggs
1/2 cup skim milk
1 tsp sugar
1/4 tsp ground cinnamon
1 ounce (about 1/2 cup) matzo farfel
2 tsp maple syrup</p>
<p>Preheat oven to 350 degrees F. Coat two 10-oz custard cups with nonstick spray (we actually just use butter).</p>
<p>In blender combine 1 banana half with eggs, milk, sugar, cinammon and process until smooth about 1 minute; stir in matzo farfel. Dice remaining banana half; add to farfel mixture and stir to combine. Pour half of mixture into each custard cup; place cups on baking sheet and bake 20 to 25 minutes (until a knife in the center comes out clean). Serve each portion topped with 1 tsp syrup.</p>
<p>That sounds delicious, Marilyn!</p>
<p>It surely does! Thanks.</p>
<p>And here's a simple crepe recipe:</p>
<p>Passover Pancakes:</p>
<p>2 eggs beaten
pinch salt
3 oz matzo cake meal
1 cup water</p>
<p>Beat together eggs, salt, and cake meal then slowly add water, beating well to make a thin batter. Let stand 30 minutes, then beat again to ensure it is smooth. Prepare crepes in 7" frying pan.</p>
<p>"Any ideas for healthy, non meaty stuff? I'm stumped."</p>
<p>Frittatas (aka Spanish tortillas). Baked omelets with cooked onions and potatoes in them. Good hot with tomato sauce or cold with salad on the side.</p>
<p>As for general recipes, sweet-and-sour meatballs over crushed Yukon gold potatoes are fabulous. For the sauce, combine a jar of apricot all-fruit spread, a small can of tomato sauce, a handful of raisins, and lemon juice and brown sugar to taste and simmer the browned meatballs for 20-30 mins. (For veg who eat soy at Pesach, this recipe also works with browned tofu slices or veg meatballs.)</p>
<p>A gahntze tzimmes is a KP feast. The recipe is in "Love and Knishes," but basically you fill a roasting pan with sweet potatoes and carrots, skin-on slices of lemon and orange, dried apricots and prunes. Bury a nice piece of brisket in there, pour orange juice mixed with a bit of honey, salt, pepper, and pinches of cinnamom and cumin over the whole business, and then bake it in the oven for 4+ hours until the brisket is fork tender. This is insanely good.</p>
<p>I'm not vegetarian and I dont keep Passover, but I love to cook for my friends, so I have to work around their restrictions.</p>
<p>As you can see, we like options to the Passover cereal!</p>
<p>That banana farfel is indeed really good.</p>
<p>For popovers we just use Joan Nathan's recipe - good for jelly sandwiches.</p>
<p>My son (now in college) was extremely difficult to feed. For Passover Pizzas the best option turned out to be just using a piece of egg matzo, spreading with pizza sauce (if you only keep "ingredient kosher" like me, many regular brands are OK), then cover with mozzarella and microwave til the cheese melts. Add any veggies you like (which for my son was none!).</p>
<p>Now I'm getting carried away and I'm supposed to be working!</p>
<p>Joan Nathan also has a really nice spinich souffl</p>
<p>Hanna, pardon my ignorance but what do you mean by "crushed" potatoes? Are they precooked? Mashed? Do you put any matzo meal filler in the meatballs?</p>
<p>Boil the potatoes in the skins, then use a fork to break them open and crush them a bit, right on the plate, so that they soak up the sauce when you spoon the meatballs over them.</p>
<p>Yeah, if you're making your own meatballs, I would include some coarse matzo meal, minced fresh onion, and minced parsley in the mix. (A zetz of Worcestershire sauce is good, too, but I can't remember offhand whether it's KP.) Brown them on all sides in a bit of oil before you add the sauce.</p>
<p>I just want to say -- happy Passover everyone!</p>
<p>Are you near a full service Wegmans? Best matzah ball soup.</p>
<p>Just did the Passover supermarket shopping. There was a huge aisle there this year - a much bigger selections of things than even a few years ago. Got extra Crispy-Os, macaroons and snacks for S to use at school!</p>
<p>AOL food has Passover recipes now (5 pages worth) and allrecipes.com always has a bunch too,(and those are submitted and reviewed by us common folk!)</p>
<p>The most recent issue of Bon Appetit had some good looking recipes. (Including a quinoa one.)</p>
<p>I found a delicious sounding farfel side dish recipe on Cooking Light.com. Thanks for all your suggestions. Now I'll need an additional eight nights!</p>
<p>worrywart-
read this thread <a href="http://talk.collegeconfidential.com/showthread.php?t=55825%5B/url%5D">http://talk.collegeconfidential.com/showthread.php?t=55825</a> from last year for good recipes</p>
<p>Thanks, jym!</p>
<p>When making matzoh balls, use seltzer!</p>
<p>Agreed mini (but that's for those of us who prefer floaters to sinkers).</p>