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Mar 17, 2012 06:16 PM

Passover recipes

Any good recipes for Passover that can be made ahead and frozen???

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  1. That is just way too general a question, but here's my 2 cents:

    Chicken soup with chicken meatballs
    Sweet and Sour meat balls
    Roasted root vegatables

    Eggplant Parm

    15 Replies
    1. re: vallevin

      How can you freeze roasted root vegetables? Is that for pureeing later?

      continuing my 2 cents...........
      sliced cooked mushrooms
      onion kugel
      potatoe kugel
      i freeze year round yams with the skin to use for my cooking
      veggie or meat stock for food
      in the old days,,,chicken liver for the sedar
      fresh almond milk
      the remaining almond for cooking later
      fruit cut up for smoothies
      made tonight applesauce for passover
      one with blueberries
      other with grapes
      put them in plastic containers and after passover they become my year round ones
      I buy with a friend plastic containers in bulk, cheap and can dispose of if needed

      I had a neighbor who would save the rinds of her oranges (organic) and defrost for passover for her cakes.

      spinach pie
      oh...almost can make a thick puree of fruit and freeze for passover favorite

      getting hungry...signing off

      1. re: vallevin

        I prefer to broil eggplant slices and freeze instead of assembling and freezing the whole eggplant parm. It works like a charm and the eggplant can be used in other preparations

        1. re: cheesecake17

          Sorry that does not answer the OP's question, but I was wondering how you make all of these things so far in advance (or am I the only one without a separate Pesach kitchen)? Do you kasher your kitchen three weeks before the holiday?

          1. re: EmpireState

            I personally do not do any preparing in advance. I keep my Passover groceries wrapped up in my storage room. My grandma will usually kosher her kitchen for a day and do a lot of prep for the holiday.

            1. re: cheesecake17

              For those of us who do not keep kosher, but do our own version of kosher for Passover, we can cook in advance and freeze. The fact that my mother had 30 people or so, changed dishes for Passover, cooked and baked everything on her own including home made gefilte fish, makes me even more in awe of her.
              I freeze brisket, and kugels.
              For brisket, I cook it, then let it cool completely in the refrigerator over night, and slice it before freezing it.
              For kugels, this year I am making spinach/noodle, sweet farfel, and vegetable (which will be a mixture of grated carrots, zucchini, and whatever else I decide to throw in). I may make and freeze a mushroom and onion farfel stuffing.
              I try to vary my chicken dish, and sometimes freeze that as well. This year I am going to make a version of Chicken Scapariello.

            2. re: EmpireState

              Here's my system. And I only started to do it this way when I no longer had small children.

              Starting around Purim, when making a dish that freezes well, I make double and freeze a family chometz dinner in aluminum pans, double foil to eat in the days just before the chag.

              then I kasher the kitchen a few days or longer before the seder and can cook some dishes in the evenings after work. After the kitchen has been kashered for Pesach, I designate an area for eating chometz . the way you do to have challah for motzei on Shabbat when the first seder is Saturday night. This includes a shelf of the fridge for certain chometz items.

              For dinner, I heat one of the double-wrapped meals. We eat on paper. Leftovers go out with the trash. I'm a little obsessive about Pesach, so I sometimes turn the oven to self-clean after dinner even though it was double wrapped.

              And we are very, very careful. This would be much harder with small children involved.

              The beauty of this plan is that you can do it as far ahead as you need. Even far enough to allow a Sunday for Pesach cooking after the great switchover and before Pesach.

              But you have to be very, very careful once you've switched.

              1. re: AdinaA

                I don't understand this system; you kasher for Pesach a month in advance so you can cook for an eight-day stretch? So you forgo a month of normal eating for only eight days? And what do you mean that you freeze dinners, then kasher the kitchen a few days ahead? Don't you have to do that before you put aside these "suitable dishes."

                And if you're going to self-clean the oven after eating, why do you double wrap in the first place?

                1. re: queenscook

                  No, no. I prepare and freeze chametz dishes to eat in the days just before the chag.

                  I double wrap them so that I can bake them in the Pesachdik oven.

                  1. re: queenscook

                    Queenscook. I went back and reedited for clarity. I don't do it that far ahead unless I will be out of town for long stretches - some years I only get back to New York a day or two before the chag. If that is going to happen, I cook as far ahead as I need to.

                    This plan works for people who cannot take off weekdays just before Pesach to switch their kitchens. Who need to do the major work and/or cooking on the Sunday before the seder.

                    My housekeeper is in my kitchen now, emptying cupboards. Putting on new shelf paper, etc. I'm at my office. But as fortune has it, we'll be dining out this Shabbat and next, with some travel. But everything is in place for the few days when we will eat dinner at home between now and the chag. I will take off Thursday and Friday to cook and enjoy the family as they arrive. But I won't be exhausted from staying up late to get cooking or switching or kashering done.

                      1. re: AdinaA

                        Good system but it would never work in my house. Last year, we intentionally had a new fridge delivered a couple of days before Pesach and the minute my back was turned, my DH put something chametz in it (don't remember what)
                        I am still dreaming about that Pesach kitchen but in the meantime, everything will be down to the last minute as usual.

                          1. re: EmpireState

                            Since when do refrigerators have to be KFP? Did the chametz actually touch a shelf directly? And if it did, was it hot? If not, who cares?

                            (And I know it's not my business, but just out of curiosity, wasn't he in on the decision to have it delivered before Pesach? Did he just forget?)

                            1. re: queenscook

                              It wasn't a big deal at all: since my fridge was new, I didn't think I would have to put the plastic liners in it. My point was that there is no way that I could start my Pesach cooking so early. As far as the delivery date decision, I won't go there!!