When it’s time for Shulchan Orech, the meal of the Passover seder, these stove top mains (and roasted sides) make a perfect main course
During Passovers of long ago, the Jews would bring the Pesach sacrifice at the Beit Hamikdash, and then roast and eat the meat for the Seder meal. Today, many of us refrain from roasting meat at the Seder so no one should think that we are trying to replace the Pesach sacrifice. These three Quick & Kosher entrees cook completely immersed in liquid. To complete the main course, we leave the roasting for the veggies.
Orange Chicken Thighs with Beets and Sweets
My mom is the one who told me to ask the butcher for boneless skinless dark meat chicken cutlets. She may not know how or even care to cook, but she sure has great taste in food. I love her for this discovery. Super common in Israel, most butchers stateside now carry this staple.
Sweet Cabbage Brisket with Thyme Roasted Potatoes
One of my most beloved Passover recipes is the Un-Stuffed Cabbage Soup from my first book, Quick & Kosher Recipes From The Bride Who Knew Nothing (that’s me!). This is an entrée inspired by the family, friend, and neighborhood favorite.
Lemon Wine Poached Chicken with Caramelized Baby Carrots and Pearl Onions
It’s not too hard to be an easy breezy gourmet if you know how to combine flavors like lemon and white wine, master poaching (simple, see this recipe) and make it your mission to cook with all the adorable mini veggies on the market, like baby carrots and pearl onions.
As seen in the Joy of Kosher with Jamie Geller Magazine Passover 2012 – Subscribe Now