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Mar 4, 2013 11:37 PM

Non-Seder Passover Recipes/Ideas

There's another thread already for favorite Seder recipes, which the OP wants to keep on topic.
So I've decided to start a thread for general Passover recipes & ideas.

Here are a few general meal suggestions I sent to a local food board a few years ago:
(These are all non-gebrokts.)

* I tried meatballs in tomato sauce with "spaghetti" made of cut-up potato starch blintzes - kinda a lot of work but yummy & fun. You could also make a pareve mushroom/tomato sauce.
* Blintzes can be filled with all kinds of things - various meat mixtures, leftover chicken from soup, sauteed mushrooms, mashed potatoes with fried onion, etc. Pareve ones could be a main course for vegetarians & a side dish for omnivores.
* apple latkes - grated apple, potato starch & eggs. Good side dish with meat or dairy.
If you have a Pesach oven, try:
* peppers, large mushrooms or eggplant stuffed with ground meat or ratatouille
* potato kugel made with half sweet & half white potatoes, plus lots of onion & minced cusbara
* tuna loaf (When cold, this is good to take along on picnics, if you have an insulated bag or other means of keeping it cool.)

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  1. A favorites in my family are: Matzah Pizza - basically pizza on a piece of matza, matza lasagna - lasgnag made with matza

    1. From last year about making quinoa sushi. We tried it and it was good not great. Did nor traditional tuna and salmon rolls, but could not resist making gefilta fish rolls.

      1. I make frittatas and matzo "lasagna"

        1. My family loves French Onion Soup. Saute onions until caramelized, add a nice red wine and some beef stock (or parve beef stock mix if you want to keep it parve) and s&p. Easy, and simple, and it tastes great.

          Spaghetti Squash with tomato sauce and cheese.

          1. Quinoa crusted quiche. It's ridiculously easy- spread a thin layer of quinoa that covers the bottom of a pan, pour in quiche mixture, and bake as usual. The quinoa will actually combine into a discernible, if soft, crust, and with much less effort than a potato crust (requiring shredding the potato, draining, pre-cooking, etc).

            In theory you don't even need to pour the quinoa in first- it'll settle out. But if you're lazy and don't want to measure the quinoa, putting it in works nicely.

            3 Replies
              1. re: susiejane

                Should be cooked, sorry. But because the primary flavor you'll be tasting is the quiche, it can be fine just cooked in water (as opposed to when the quinoa is the star of the dish, which I find requires stock to come out well).

              2. re: masteraleph

                Does this freeze? How long can it be made ahead?