Passover Desserts

Get it? Passover?! I know you're smirking.

The Easter decor and recipes are all over the blogosphere, but my dear cousin in Florida reminded me that the Passover holiday is coming up this Monday evening.  Whoa!  I found this to be a fabulous opportunity to help y'all out with dessert ideas for large seders or a single sweet tooth.  I have compiled a list of my flourless favorites for you to try out this upcoming week.

P.S. If any of you readers are depressed about the lack of carbs in your life next week, go ahead and try some of my recipes that my rabbi father would not approve of on Monday.  I'm thinking tomato bruschetta, veggie quinoa fried "rice,"half-the-guilt truffled mac & cheese, or my most recent black and blue berry crumb bars?  Dig in this weekend.

food 52's alice medrich's

coconut macaroons

A quick and easy recipe that yields a beautiful result.  They're tasty with a piece of chocolate on top or without.

martha stewart's

matzah s'mores

Great for the kid in all of us!  As Martha cleverly writes, "hide the matzah this Passover, and you might just find it under a marshmallow."

martha stewart's

chocolate cake with espresso glaze

A flourless version of the decadent chocolate taste we all crave.  A side of a rich espresso glaze attracts the coffee-lovers, too!

david lebovitz's

chocolate-covered caramelized matzah crunch

Uhh, yum.  David (my Parisian expert idol, by the way) doesn't hesitate to bring out all the flavors, from vanilla extract and sea salt to a perfected toffee and chocolate covering.  Say bu-bye to dry matzah.

smitten kitchen's

chocolate soufflé cupcakes with mint cream

When a flourless chocolate cake is treated like a soufflé, the outcome is magical.  And the minty whipped cream makes all of the difference.  It's an eye-opening solution to any dessert, actually.

Black and Blue Crumb Bars

These bars will blow any cobbler away.  Yes, I'm serious.

How could this be?!  Because you can enjoy these for breakfast or dessert with vanilla ice cream a la mode.  And who doesn't love some sweetness beyond the late night snack?  

Trust me; I tried them both ways in Seaside, Florida this past week for spring break.  No regrets, y'all.

I chill the bars for an easy cookie-like morning snack and pop them for 30 seconds in the microwave to get the ultimate, buttery crust you'd find in a pie.  Basically, these bars can and will please anyone!

black and blue berry crumb bars

makes approx. 36 small bars

1 cup white granulated sugar

1 teaspoon baking powder

3 cups all-purpose flour

1 cup cold unsalted butter (2 sticks)

1 egg

1/4 teaspoon salt

Zest and juice of 1 lemon

2 cups fresh blackberries

2 cups fresh blueberries

1/2 cup white granulated sugar

4 teaspoons cornstarch

1. Preheat oven to 375 degrees.  Grease a 9x13 inch pan and set aside.

2.  In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or your fingers to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the berries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 50 minutes, or until top is slightly brown.  Cool completely (you can even chill them in the fridge) before cutting into squares.

adapted from smitten kitchen

Sesame-crusted Grouper

Remember that quinoa fried "rice" recipe that I created a few months back?! Here's the Asian-inspired grouper entree that compliments the quinoa so well.  It's light and healthy, and the fish cooks beautifully in the skillet.

I'm heading to Seaside, FL for a relaxing Spring Break with the family on Saturday morning - if anyone has recipe recommendations, now is the time to send them my way! I'll be experimenting in the beach house kitchen throughout next week.  Email any ideas to cara.greenstein@gmail.com or simply comment below!

sesame-crusted grouper

Makes 4 servings 

2 tablespoons soy sauce
2 teaspoons Dijon-style mustard
1 teaspoon white wine vinegar
2 teaspoons freshly grated ginger
½ cup green onions, thinly sliced
4 tablespoons canola oil, divided
4 6-ounce grouper fillets
1 cup all-purpose flour
2 eggs, lightly beaten
1 cup sesame seeds
Salt
Ground Black Pepper

1. For vinaigrette, mix the soy sauce, mustard, ginger, white wine vinegar and green onions. Add more soy sauce for a less acidic sauce. Add 2 tablespoons of canola oil without whisking.

2. Dredge the fish on one side with flour. Spread some of egg over floured side of the fish with a pastry brush. Then, dredge in sesame seeds.

3. In a medium-hot oven-safe skillet, add 1-2 tablespoons canola oil. Once hot, add fish, sesame-seed side down. Bake in 375 degree oven for 5 minutes.

4. Take fish out of the oven and carefully flip it over. Return to oven and bake 1 minute, or until fish flakes easily when tested with a fork.

5. Gently mix vinaigrette and pour over fish. Serve atop veggie quinoa fried “rice” for an Asian twist.

adapted from country home magazine 

Zucchini Fries

My second featured post on The Slender Student was posted last week!

These zucchini fries are a tasty and healthy alternative to fattening French fries. Whip these out for a quick appetizer or on burger night with friends—even the guys will enjoy them.

As Claire writes, this recipe will "have you questioning all of your foundational food beliefs–Are vegetables boring or awesome? Can I bread something other than chicken? I don’t have to fry my food to make it hot and crispy and sexy and delicious? Team Slender, blowin’ ya mind."

Thanks for featuring me, Slender Student! My role, as a member of Team Slender, keeps me in check so I'm not always going for the unhealthy option when ordering at restaurants or cooking in the kitchen...Still working on it, guys.

zucchini fries

featured on The Slender Student

Makes 4-6 servings

Per serving: 85 cal. | 3.5g fat (1g sat) | 9g carb | 5g protein

2 (12 oz.) zucchini, cut into 3-inch sticks
½ cup panko bread crumbs
¼ cup shredded Parmesan
1/8 teaspoon ground cumin
½ teaspoon garlic powder
1 teaspoon dried oregano
¼ teaspoon paprika
1 teaspoon kosher salt
2 teaspoon olive oil
2 egg whites

1. In a bowl, mix together panko bread crumbs, Parmesan, cumin, garlic powder, oregano, paprika and salt.

2. Add olive oil and mix with fingertips until well combined.

3. In a separate bowl, beat egg whites until frothy. Toss in zucchini sticks and coat with egg whites.

4. Transfer sticks to bread crumb mixture, press crumbs onto zucchini and place on a baking sheet.

5. Bake at 450 degrees until golden and just tender, about 12 min. Serve immediately as an appetizer with marinara dipping sauce or with an all-star burger!

adapted from ladies’ home journal magazine

Half-the-Guilt Truffled Mac and Cheese

Being from Memphis, I have a weak spot for Southern comfort cuisine.  There's just something about the rich taste and warm culture behind it.  Last weekend, I got my fix at Moonshine Patio in Austin, cornbread, mason jars and all.  But if you ever find yourself in need of a homemade Southern side that doesn't nix your 2013 health kick, try this recipe.  The light[er] dish allows the intense truffle flavor, creamy cheeses and earthy bay leaf to really come through.  Let me know what you think!

photo credit: cooking light magazine

half-the-guilt truffled mac and cheese

Serves 6 (1 cup serving)

418 cal | 13.2g | 18.9g protein | 55.2g carb

2 ¼ cups skim milk, divided
1 medium onion, chopped
1 bay leaf
12 ounces uncooked elbow macaroni
2 tablespoons all-purpose flour
¾ teaspoon kosher salt
¾ cup shredded fontina cheese
½ cup shredded Gruyere cheese
1 ½ teaspoons white truffle oil
2 ounces French bread baguette, torn
2 tablespoons grated fresh Parmesan cheese
2 garlic cloves, crushed
1 tablespoon olive oil

1. Heat 1 ¾ cups milk, onion and bay leaf in saucepan until tiny bubbles form around edges. Do not boil. Cover and remove from heat. Let stand for 15 min.

2. Cook pasta according to package directions and drain.

3. Strain milk mixture through colander over a bowl. Discard solids. Return milk to saucepan over medium heat.

4. Whisk remaining ½ cup milk and four in small bowl until well blended. Gradually stir flour mixture into saucepan, whisking constantly. Bring mixture to a boil while stirring and cook 1 minute. Remove from heat and let cool for 5 minutes.

5. Gradually add fontina and Gruyere cheeses, stirring until cheese melt. Stir in pasta and truffle oil. Transfer mixture into a 2-quart baking dish.

6. Preheat broiler.

7. Combine bread, Parmesan and garlic in a food processor until course crumbs form. Drizzle with olive oil and pulse. Sprinkle breadcrumb mixture over pasta. Broil dish for 2 minutes or until golden brown. Bon appétit!

adapted from cooking light magazine 

I served mine with rosemary lamb chops and apricot-glazed asparagus spears.  What will you serve your mac and cheese with?

Veggie Quinoa Fried "Rice"

Who doesn't love a cup of fried rice from your favorite hibachi restaurant?  This healthy version (I even think The Slender Student would approve!) incorporates delicious ingredients from my 2013 healthy foodie grocery list.  It's easy to make and satisfying...and it won't leave you feeling guilty at the dinner table.  My family enjoyed this meal the other evening with Asian-inspired, sesame seed-encrusted grouper.  I'll post that recipe soon, too!

veggie quinoa fried "rice"

Adapted from one of my favorite blogs, Love & Lemons

Serves 3-4

3 cups cooked quinoa
1 tablespoon canola oil
6 garlic cloves
4 green onions, thinly sliced
4 oz. shiitake mushrooms, stemmed and sliced
1 cup frozen edamame
1 cup baby bok choy
1 cup snow peas, cut into 1-inch pieces
2 large eggs, beaten
1 tablespoon low-sodium soy sauc
Sesame seeds
Salt
Sesame oil

1. In lightly-salted, boiling water, blanch the bok choy until tender; drain and cut into 1-inch pieces. Set aside.

2. Heat oil in large nonstick frying pan over medium-high heat and swirl to coat pan. Add garlic and green onions and cook until aromatic, about 30 seconds. Add mushrooms and snow peas until golden, about 5 minutes.

3. Add quinoa, edamame and bok choy. Cook until quinoa is golden brown, about 3 minutes.

4. Make a well in the center of the mixture, exposing bottom of the pan. Put the beaten eggs and soy in the middle and stir until just cooked through. Break up the egg mixture and stir into the veggie quinoa mixture. Stir fry until the edges are golden, about 3 minutes. Taste and add more soy sauce or a drizzle of sesame oil accordingly. Serve immediately!

*Keep in mind that you can add or subtract any vegetables you choose! That's the beauty of a mixed vegetable recipe.