Chef Elana Horwich Shares Kosher Recipes For Passover

(KCAL 9) — Chef Elana Horwich, founder of Meal and a Spiel stopped by KCAL9 to show us Kosher recipes that you can prepare during Passover, including Quinoa Tabouli with Four Fresh Herbs.

For more info, visit MealAndASpiel.com.

Rosemary Almond Cake with Olive Oil and Orange Zest

Ingredients:

• one 9" spring form cake pan, well oiled with extra virgin olive oil
• 8 eggs
• a pinch of salt
• 4 cups almond meal, or finely ground blanched almonds
• ½ cup extra virgin olive oil
• ½ cup 2% Greek yogurt
• ½ cup raw honey- less if not using raw
• 1 heaping tablespoon chopped fresh rosemary
• the zest of two (blood) oranges, chopped
1. Preheat oven to 350F
2. Beat eggs with a pinch of salt for 3 minutes
3. Add honey to eggs and beat for another three minutes
4. Fold in almond meal
5. Fold in olive oil, yogurt, zest and rosemary
6. Pour into pan and bake for 30-33 minutes, or until an inserted toothpick comes out clean
7. Let rest on a rack and then carefully remove from cake pan, using a knife to peel away bottom.
8. Eat warm or save by covering with foil...will stay moist for several days.

Quinoa Tabouli with Four Fresh Herbs

Ingredients:
• 2 cups quinoa
• 4 cups water
• 2 scant teaspoons salt
• ½ cup extra virgin olive oil
• 1 ¼ cup finely chopped fresh mint
• ½ cup finely chopped fresh parsely
• ½ cup finely chopped fresh basil
• ½ cup finely chopped fresh cilantro
• the juice of 2 lemons
• the zest of 1 lemon
• 15 cherry tomatoes (heirloom when in summer season) quartered
• 1 teaspoon wheat free-tamari (or good soy sauce)
• 1 teaspoon Coconut Aminos (available at amazon or health food stores) or Braggs Aminos which are more readily available- optional

1. Cook quinoa with water in a automatic rice cooker. Otherwise follow package instructions.
2. When done, remove lid to let cool slightly.
3. WHILE STILL WARM, add olive oil and salt and stir.
4. Add fresh herbs. Stir.
5. Add lemon and lemon zest.
6. Add tomatoes. Stir.
7. Add tamari (soy sauce) and coconut aminos. Stir.
8. Let sit for at least an hour outside of fridge for flavors to harmonize or eat warm if you can't wait!.

Chick-Sa Soup and Matzo Balls

Ingredients: (Makes 12 medium sized matzo balls)

Note: Start this recipe the day before you plan to serve it. If it is already too late, plan on chilling the matzo ball mix for at as long as you can, three hours at least.
• 1 cup matzo meal
• 4 eggs
• 4-5 tablespoons duck fat or schmaltz, at room temperature
• 4 tablespoons (homemade) chicken broth
• 1 ½ teaspoons salt plus more for salting cooking water
• 1 teaspoon pepper
• ¼ teaspoon dried ginger (don't worry, they won't taste like ginger...it just adds a taste of freshness to the matzo balls)
• 1-2 tablespoons chopped herbs (celery leaves and/or parsley and/or chives and/or cilantro and/or dill)
• 1 quart homemade or boxed chicken broth
• 1 carrot
• 1 piece of celery
• some parsley or dill to throw into cooking water
• Homemade Chicken Broth for Serving: See BASIC CHICKEN BROTH

The Day Before:
1. In a small pot, add the 4 tablespoons of homemade chicken broth and set over medium flame until it is reduced in half to 2 tablespoons. Pour into a glass and set in fridge until it reaches room temp.
2. Whisk eggs, 1 ½ teaspoon salt, pepper, ginger and chopped herbs in a bowl until well mixed.
3. Stir in matzo meal and reduced chicken broth.
4. Add duck fat or schmaltz and stir in well.
5. Cover with plastic wrap and put in fridge overnight.

The Day Of:
1. In a large pot, set 5 quarts of water along with the boxed or homemade chicken broth, carrot, celery and parsley or dill over a high flame and cover until it comes to a boil.
2. Add a small handful of salt to the boiling water/broth as if it were pasta water...it should taste salty like the sea.
3. Using wet hands, form the matzo meal into imperfectly shaped balls, about 1 ½ inches in diameter.
4. Place each one in the boiling water/broth. Stir to make sure they don't stick.
5. Cover and cook for 50 minutes.
6. Cut one open to make sure it is fully cooked. If not cook them for a few minutes more.
7. Lift out of water with a slotted spoon and place one or two in a serving bowl.
8. Ladle homemade chicken broth into each bowl.
9. Optional: garnish with a little chopped parsley or dill.

Note: If you are not serving them immediately, just keep drained matzo balls in a covered glass bowl until you are ready to use them.