Passovervegetablecups Recipes

PASSOVER VEGETABLE CUPS

Passover Vegetable Cups image

Delicious for Passover or for year round. The original recipe called for chopped spinach, but we all like it w/ chopped broccoli much better.

Provided by helowy

Categories Vegetable

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 onion, chopped and sauteed in butter
2 (10 ounce) packages frozen chopped broccoli
4 carrots, peeled and grated
1/2 cup matzo meal
4 eggs
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons passover instant mushroom soup mix or 2 tablespoons chicken soup powder

Steps:

Cook broccoli until defrosted and drain well.
Add all ingredients and mix well.
Put mixture into greased muffin tins.
Bake 40-50 minutes in a preheated 350F oven.

Nutrition Facts : Calories 66.6, Fat 1.9, SaturatedFat 0.6, Cholesterol 62, Sodium 244, Carbohydrate 9.1, Fiber 2.3, Sugar 2.1, Protein 4.2

PASSOVER MATZO KUGEL WITH VEGETABLES

Passover Matzo Kugel With Vegetables image

A delicious different side dish that had everyone raving at our Seder table! You can play with the veggies in it to appeal to your tastes. Very simple to make and seriously yummy! I got it from Newsday and have been making it ever since!

Provided by Wendy B.

Categories Kosher

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 13

Ingredients

5 tablespoons extra virgin olive oil, divided
3 medium onions, chopped or 4 cups onions
8 ounces sliced mushrooms
2 (9 ounce) boxes frozen artichoke hearts
5 carrots, cut into 1/4-inch dice or 2 cups carrots
7 eggs, divided
1 (16 ounce) box matzo farfel
1/2 teaspoon thyme
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 cup parsley, chopped
4 cups low sodium chicken broth or 4 cups vegetable broth
powdered chicken soup powder (From the matzo ball mix in a box)

Steps:

Coat an 11-by-7-inch baking dish with cooking spray. Heat oven to 350 degrees.
Heat 2 tablespoons oil in a large, nonstick skillet over medium; add onion and cook until soft and golden, about 20 minutes. Transfer to a large bowl.
Add mushrooms to skillet; cook until browned, about 5 minutes. Add to bowl.
Add 2 tablespoons of the oil to skillet; add artichokes and carrots and cook until carrots are tender, about 10 minutes. Transfer to bowl.
Beat 5 of the eggs with fork; toss with farfel. Add 1 tablespoon oil to skillet; add farfel and cook, stirring often, until it is toasty, 5 to 6 minutes. Transfer to bowl; stir in the thyme, salt, pepper, soup mix (To taste) and parsley and transfer to baking dish.
Combine the 2 remaining eggs with broth and pour over the farfel. Bake 45 minutes, or until the center is no longer wet. Makes 16 servings.

Nutrition Facts : Calories 111, Fat 6.9, SaturatedFat 1.4, Cholesterol 81.4, Sodium 298.9, Carbohydrate 7.8, Fiber 2.4, Sugar 2.2, Protein 5.8

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