[CHANGES] Passover Feast

[Sandra Ahten]

PASSOVER FEAST

All recipes and instructions are brought to you courtesy of the “Weight 
Watcher Entertains with the Chef’s from the Culinary Institute of America” 
cookbook (copyright 2002). Some of them are easy. (Look at the Kale Sauteed 
with Garlic.) Some of them (like the Wine-Braised Brisket) are more 
complicated, for those who really want to impress their guests and challenge 
themselves.
Many contain tips about how to prepare ahead of time.
ENJOY!

-------------------------
Mazto Ball Soup  (3/4 cup with 2 matzo balls) = 3 points
Steamed Green Beans with Roasted Tomatoes (1/3 cup) = 1 points
Wine-Braised Brisket (1/8 of brisket with 1/4 cup of sauce) = 6 points
Potato and Onion Kugel (1/2 cup) = 3 points
Kale Sauteed with Garlic (1/3 cup) = 1 points
Tzimmes – Sweet Vegetable Stew (1/3 cup) = 1 point
Almond Macaroon Cookies (3 cookies) = 1 point
Chocolate Souffle Cake (1/16 of cake) = 3 points
------------------------

MATZO BALL SOUP
Matzo balls are typically made with matzo meal, eggs, schmaltz (rendered 
chicken fat), and seasonings. Out matzo balls are equally moist and tender 
using vegetable oil instead of the schmaltz.
1 cup low sodium matzo meal
3 egg whites, lightly beaten
1 large egg, lightly beaten
1/2 cup club soda
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon vegetable oil
6 cups low-sodium chicken broth
1 cup fresh or frozen green peas
1/2 cup thinly sliced carrot
1/2 cup thinly sliced parsnip
1/4 cup chopped fresh parsley

1.	To make the matzo balls, combine the matzo meal, egg whites, egg, club 
soda, salt and pepper in a food processor. Process. 15-20 seconds to blend. 
Add the oil and pulse just until incorporated. Transfer to a bowl; cover and 
refrigerate 30 minutes.
2.	Bring 8 cups of lightly salted water to a simmer in a soup pot. With wet 
hands, shape the matzo mixture into 16 (1 inch) balls. Carefully drop the 
balls into the pot one at a time and simmer covered, until cooked through, 
about 40 minutes.
3.	Meanwhile, simmer the chicken broth, peas, carrot and parsnip in a large 
saucepan until the vegetables are tender, 15-20 minutes.
4.	Drain the cooked matzo balls; drop into the broth mixture and simmer 
until heated through. Stir in the parsley just before serving.

8 SERVINGS - Per serving (3/4 cup soup with 2 matzo balls) 135 Cal, 3 g Fat, 
1 g Sat Fat, 30 mg Chol, 286 mg Sod, 18 g Carb, 2 g Fiber, 7 g Prot, 24 mg 
Calc. POINTS = 3.

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STEAMED GREEN BEANS WITH ROASTED TOMATOES

Roasting intensifies the flavor of fresh fruits and vegetables – without 
adding a single point. Roasting tomatoes is particularly beneficial if 
they’re off season or less than fully ripe. Roast as many tomatoes as you 
have on hand, with or without the herbs and garlic. You can refrigerate 
roasted tomatoes in zip-close plastic bags for up to a week and add to 
salad, pasta dishes, sandwiches, soups or stews.

3 plum tomatoes cut into 1/4 inch slices
2 tablespoons chopped fresh chives or dill
1 garlic clove, minced
1/2 teaspoon salt
Freshly ground pepper, to taste
2 pounds fresh green beans, trimmed
2 tablespoons olive oil
1 tablespoon balsamic vinegar (or more to taste)

1.	Preheat the oven to 375 degrees F. Spray rack with olive oil nonstick 
spray and place on a foil lined baking sheet.
2.	Place the tomatoes on the rack; spray with olive-oil non stick spray and 
sprinkle with the chives, garlic salt and pepper. Roast until the tomatoes 
are browned and have an intense, sweet aroma, 30-40 minutes.
3.	Meanwhile, put the green beans in a steamer basket; set in a saucepan 
over 1 inch of boiling water. Cover tightly and steam until very tender, 
about 8 minutes.
4.	Heat a large nonstick skillet over high heat. Swirl in the oil, then add 
the green beans and roasted tomatoes. Cook, stirring occasionally, until 
very hot, about 2 minutes. Transfer to a platter and drizzle with the 
vinegar. Serve warm or at room temperature.

8 SERVINGS - Per serving (1/3 cup): 37 cal, 2 g Fat, 1 g Sat Fat, 0 mg Chol, 
98 mg Sod, 5 g Carb, 1 g Fiber, 1 g Prot, 17 mg Calc. POINTS = 1.

Chef’s tip: To save time, you can substitute 1/4 cup sun dried tomatoes, 
packed in oil, for the roasted tomatoes. Be sure to thoroughly drain the 
tomatoes of oil, then pat them dry with paper towels before using.
------------------------

WINE BRAISED BRISKET

Although this holiday favorite may take a few days to complete the results 
are well worth it. The first day the meat marinates in a mixture of red 
wine, vegetables, and herbs, then the next day it slowly simmers until moist 
and fork tender. Better yet, the rich hearty flavor of the dish actually 
improves when refrigerated overnight, so it pays to plan ahead.

1 cup dry red wine
2 carrots, chopped
2 celery stalks, chopped
1 small onion chopped
4 cloves garlic, minced
1 teaspoon whole black peppercorns
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried
1 – (2 pound) beef brisket, trimmed of all visible fat
1 teaspoon salt
Freshly ground pepper, to taste
1 tablespoon vegetable oil
1/4 cup tomato paste
3 cups low-sodium beef broth
1 tablespoon cornstarch
1 tablespoon cold water

1.	Combine the wine, carrots, celery, onion, garlic, peppercorns, and thyme 
in a large zip-close plastic bag; turn to coat the brisket. Refrigerate, 
turning the bag occasionally, at least 8 hours or up to 24 hours.
2.	Preheat the oven to 350 degrees F. Remove the brisket from the marinade; 
set the marinade aside. Pat the brisket dry. Season with the salt and 
pepper. Heat a large Dutch oven over medium-high heat. Swirl in the oil , 
then add the brisket. Cook until well-browned, about 4 minutes on each side.
3.	Transfer the brisket to a plate. Discard any fat from the pot. Add the 
tomato paste and cook over low-medium heat until it darkens to a rust color, 
3-4 minutes. Add the reserved marinade. Bring to a boil, scraping up any 
browned bits from the bottom of the Dutch oven. Return the brisket to the 
Dutch oven; add the broth and bring to a simmer. Cover, transfer to the 
oven, and bake until the brisket is very tender when pierced with a fork, 3 
1/2 – 4 hours.
4.	Transfer the brisket to a cutting board; cover loosely with foil and keep 
warm. Skim off any excess fat from the cooking liquid with a spoon. Process 
the liquid in a food processor or blender, in batches, until smooth. Return 
the sauce to the pot and bring to a simmer. Combine the cornstarch and water 
in a cup; drizzle into the sauce. Cook, stirring constantly, until the 
mixture boils and thickens, about 2 minutes. Slice the brisket and serve the 
sauce.

8 SERVINGS - Per serving (1/8 of brisket with 1/4 cup sauce): 267 Cal, 7 g 
fat, 3 g Sat Fat, 110 mg Chol, 370 mg Sod, 11 g Carb, 1 g Fib, 35 g. Prot, 
30 mg Calc. POINTS = 6.
----------------------

POTATO AND ONION KUGEL

Kugel is a potato or noodle pudding that’s most often served as a side dish. 
We’ve lightened the classic potato version, without sacrificing a bit of 
flavor, by mashing buttery-tasting Yukon Gold potatoes with sweet 
caramelized onions and fresh herbs.

4 medium Yukon Gold or russet potatoes, peeled and quartered
3/4 teaspoon salt
2 tablespoon olive oil
2 medium onions, thinly sliced
2 teaspoons minced garlic
Freshly ground pepper to taste
1/2 cup low sodium chicken broth or water
2 large eggs, lightly beaten
2 egg whites, lightly beaten
1/2 cup low sodium matzo meal
1 teaspoon baking powder
1 teaspoon minced fresh chives
1 teaspoon finely chopped flat-leaf parsley
1 teaspoon finely chopped fresh thyme

1.	Preheat the oven to 350 degrees F. Spray a nonstick 8 inch square baking 
pan with nonstick spray.
2.	Bring the potatoes, 1/2 teaspoon of the salt, and enough water to cover 
to a boil in a large saucepan. Reduce the heat and simmer, covered, until 
the potatoes are tender, 15-20 minutes. Drain and mash; transfer to a large 
bowl.
3.	Meanwhile, heat a large non stick skillet over low-medium heat. Swirl in 
the oil, then add the onions, garlic, the remaining 1/4 teaspoon salt, and 
the pepper. Cook, stirring frequently, until the onion mixture is softened 
and golden, about 15 minutes.
4.	Add the onion mixture, broth, eggs, egg whites, matzo meal, baking 
powder, chives, parsley, and thyme to the potatoes; stir until blended. 
Spread the mixture in the baking pan. Bake until the kugel puffs and browns. 
30-35 minutes.

8 SERVINGS – Per serving (1/2 cup): 180 Cal, 1 g fat, 1 g Sat Fat, 53 mg 
Chol, 180 mg. Sod, 32 g Carb, 4 g fiber, 4 g Prot, 24 mg. Calc. POINTS = 3.

Chef’s Tip: For the best texture and flavor, drain the potatoes as directed 
in Step 2 except, before mashing, return the potatoes to the pot. Heat over 
low heat, shaking the pot occasionally, until the potatoes dry and are no 
longer steamy, 2 to 3 minutes. To make the kugel ahead, bake, let cool, then 
cover and refrigerate overnite. Reheat in a 300 degree F oven until hot, 
about 15 minutes.
------------------------

KALE SAUTEED WITH GARLIC

Nutrient rich kale cooks more quickly than you think. It’s especially tasty 
when paired with gently sautéed garlic and a squeeze of lemon juice.

1 tablespoon vegetable oil
4 garlic cloves, thinly sliced
1 1/2 pounds fresh kale, cleaned and coarsely chopped
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Freshly ground pepper, to taste

1.	Heat a large nonstick skillet over low heat. Swirl in the oil, then add 
the garlic. Cook until fragrant, 2-3 minutes.
2.	Increase the heat to high. Stir in the kale, a few handfuls at a time, 
allowing it to wilt before each addition. (If necessary, add 1 or 2 
tablespoons of water to help cook the kale.)
3.	Reduce the heat to medium-high. Cook, stirring frequently, until the kale 
is tender, 5-8 minutes longer. Drizzle with the lemon juice, then season 
with the salt and pepper.

8 SERVINGS – Per serving (1/3 cup): 70 Cal, 4 g Fat, 1 g Sat Fat, 0 mg Chol, 
110 mg Sod, 9 g Carb, 2 g Fib, 3 g Prot, 117 mg Calc. POINTS = 1

Chef’s Tip: To avoid any last minute scrambling, clean and chop the kale 
ahead of time, dry thoroughly, and refrigerate in a large zip-close plastic 
bag for up to two days.

TZIMMES

Tzimmes is a sweet tasting stew with vegetables (most often carrots), dried 
fruit, and sometimes meat. The sweetness of this dish, the type of dried 
fruit, and even the size and shape of the carrots can be matters of great 
debate. Our preference is to bump up the vegetables, reduce the sugar by 
using a variety of dried fruit, and skip the meat.

2 cups water
2 tablespoons packed brown sugar
1 tablespoon pearl barley
1/2 cinnamon stick
Pinch freshly grated nutmeg
1/2 pound fresh pumpkin or winter squash, peeled and cut into chunks (2 
cups)
4 dried apricot halves, chopped
2 dried black mission figs, chopped
2 pitted prunes, chopped
2 tablespoons golden raisins
1/4 teaspoons salt

1.	Bring the water, sugar, barley, cinnamon, and nutmeg to a boil in a large 
saucepan. Reduce the heat and simmer, covered, until the barley is almost 
tender, 15-20 minutes.
2.	Add the pumpkin or squash, apricots, figs, prunes, raisins, and salt. 
Cover and simmer, stirring occasionally, until the pumpkin and barley are 
tender, 15-20 minutes. If necessary, add more water to prevent scorching.

8 SERVINGS – Per serving (1/3 cup) 90 Cal, 0 g Fat, 0 g Sat Fat, 0 mg Chol, 
200 mg Sod, 23 g Carb 3 g Fib, 2 g Prot, 34 mg. Calc. POINTS = 1

Chef’s Tip: This dish can be prepared and refrigerated in an airtight 
container up to two days ahead. Reheat over medium heat in a saucepan, or 
serve at room temperature.

ALMOND MACAROONS

Almond paste gives these traditional Passover cookies rich flavor.This 
cookie dough has a tendency to stick to the baking sheets, so it’s worth 
taking the extra step of lining the sheets with parchment or wax paper. Look 
for parchment in the baking aisle at the supermarket. Store the macroons in 
an airtight container at room temperature for up to two days or freeze for 
up to three weeks.

1/2 cup sugar
2 egg whites
4 ounces almond paste, cut into pieces

1.	Preheat oven to 350 degrees F. Line 2 insulated baking sheets (or 4 
standard baking sheets arranged in 2 stacks) with parchment paper.
2	With an electric mixer at low speed, beat the sugar and 1 egg white until 
frothy. Add the almond paste and beat until smooth. Add the remaining egg 
white and beat until smooth, scraping the bowl occasionally with a rubber 
spatula. The mixture should spread easily without running.
3.	Spoon the dough into a pastry bag fitted with a 1/2 inch round tip. Pipe 
the dough onto the baking sheets, 1 – inch apart making 24 round cookies. 
(Or drop the dough by teaspoon onto the baking sheets.)
4.	Bake until the tops are cracked and light golden brown, 18-20 minutes. 
Cool completely on the parchment paper on a rack. When the macaroons are 
cool they will lift away from the paper easily.

8 SERVINGS – Per serving (3 cookies): 48 Cal, 1 g Fat, 0 g Sat Fat, 0 mg 
Chol, 8 mg Sod, 6 g Carb, 0 g Fib, 1 g Prot, 0 mg Calc. POINTS = 1.
--------------------------------

CHOCOLATE SOUFFLE CAKE

Beaten eggs are an acceptable leavening for Passover, and many traditional 
cakes, such as delicate sponge and soufflé cakes, include a good number of 
them. Semisweet chocolate is commonly used because it contains no dairy 
solids. Fresh berries make a great topping for this cake.

6 ounces semisweet chocolate, chopped
4 tablespoons margarine
4 egg yolks
1/2 cup sugar
1/4 Grand Marnier liqueur
7 egg whites

1.	Preheat oven to 350 degrees F. Spray and 8 inch round cake pan with 
non-stick spray.
2.	Melt the chocolate and the margarine in a double boiler set over barely 
simmering water. Stir until smooth; set aside.
3.	With an electric mixer at high speed, beat the egg yolks and 1/4 cup of 
the sugar in a large bowl until tripled in volume and soft peaks form. 
Gently stir in the Grand Marnier. Set aside.
4.	With clean beaters, with an electric mixer at medium speed, beat the egg 
whites in another large bowl until thickened and foamy. Beat in the 
remaining 1/4 cup sugar, 1 tablespoon at a time, until shiny soft peaks 
form.
5.	Using a large rubber spatula, gently fold the chocolate mixture into the 
beaten yolks until almost blended. Gently fold in the beaten whites, 
one-third at a time, until just blended. Pour the batter into the cake pan. 
Bake until a toothpick inserted in the center comes out clean, about 50 
minutes. Cool completely in the pan on a rack. Loosen the edges of the cake 
with a knife, unmold onto a serving plate. Refrigerate at least one hour 
before serving.

16 SERVINGS - 	 Per serving (1/16 of cake): 115 Cal, 5 g Fat, 3 g Sat Fat, 
57 mg. Chol, 30 mg Sod, 14 Carb, 0 g Fib, 3 g Prot, 10 Calc. POINTS = 3.

Chef’s Tip: It’s best to use a long thin sharp knife to cut this cake. 
Before each cut, dip the blade into hot water then wipe dry with a clean 
towel. This is easier to do in the kitchen before bringing the cake to the 
table.






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