Passover--Main Dish Pies

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Mushroom Matzo Farfel Pie

Vegetable Pie with a Cabbage Crust

 

 

* Exported from MasterCook *

 

Mushroom Matzo Farfel Pie

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

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1 teaspoon seasoned salt -- (you could use less)

1 cup vegetable broth

1 box matzo farfel -- (1 pound)

3 tablespoons broth -- (for sauteeing)

1 cup finely chopped onion

1 pound mushrooms -- chopped

1 medium zucchini -- finely chopped

2 stalks finely chopped celery

1 1/2 tablespoons potato starch beaten with 6 Tbsp water --

(replacing 3 beaten egg whites)

Freshly ground pepper to taste

 

Preheat oven to 350 degrees. Stir the seasoned salt into the water. Combine

with the matzo farfel in a heatproof mixing bowl and let soak.

 

In the meantime, sautee the onion in broth over moderate heat until soft.

Add the mushrooms, zucchini and celery and saute until the mushrooms are

wilted.

 

Fold the potato starch mixture into the mushroom mixture, then into the

matzo farfel mixture. Season to taste with freshly ground pepper. Pour into

a greased 10 " tart pan or casserole dish. Bake, covered, for 30 minutes.

Uncover and bake another 15 minutes, or until the top is browned. Let stand

for 5-10 minutes before serving. Makes 6-8 servings.

 

 

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Per serving: 444 Calories (kcal); 6g Total Fat; (11% calories from fat);

21g Protein; 87g Carbohydrate; 2mg Cholesterol; 1863mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 9 1/2 Vegetable; 0 Fruit;

1 Fat; 0 Other Carbohydrates

 

NOTES : Matzo farfel is coarse crumbs made of matzo flour and can be found

in the Passover section at the supermarket. Matzo farfel

is 110 calories and .5g fat per 1/2 cup, or ounce.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 5774 0

 

 

* Exported from MasterCook *

 

Vegetable Pie With a Cabbage Crust

 

Recipe By :From Deliciously Low, by Harriet Roth

Serving Size : 0 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

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1 small green cabbage

3 green onions -- cut in 1/2 inch

slices

1/4 pound fresh mushrooms -- sliced thin

2 boullion cubes -- dissolved in as little water as

possible

1/2 teaspoon thyme

freshly ground pepper

2 tablespoons broth

1 small onion -- minced

1 small carrot -- minced or shredded

1/4 cup chopped fresh parsley

1/2 teaspoon garlic powder -- (or equivalent fresh garlic)

1 tsp herbes de Provence

1 packages frozen chopped spinach -- thawed & well drained

8 ounces skim-milk ricotta cheese

nutmeg

2 egg whites -- lightly beaten

1/2 cup tomato sauce

WITH

1/2 teaspoon oregano

 

Remove hard center core of cabbage and parboil the head for 20 minutes.

Drain & separate cabbage leaves, trying not to tear them. Drain well on

paper towels. Saute green onions mushrooms in boullion cubes for about 5 to

10 minutes. Add thyme and pepper.

 

Place broth in nonstick skillet. Add onion, carrot, parsley. Saute until

onion is transparent. Add garlic (powder), herbs, and spinach. Blend well.

Remove from heat, cool slightly, add ricotta cheese, nutmeg and egg whites.

Blend well.

 

Lightly spray a 9 " glass pie plate with nonstick spray. Arrange cooked

cabbage leaves around bottom and sides of pie plate. Over leaves to

thickness of about 5 leaves. Leaves should extend 1 " beyond the rim of the

pie plate.

 

Spoon drained mushroom/green onion mixture over the cabbage, spreading over

bottom of plate. Then spread cheese mixture over this. Curl cabbage leaves

over filling, leaving center of pie uncovered. Spoon tomato sauce over top

of pie.

 

Bake in preheated 300 degree oven for 20-30 minutes or until filling is

set. Remove from oven and drain any excess liquid. Let pie set for about 5

minutes, cut into 8-10 wedges for serving.

 

 

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Per serving: 308 Calories (kcal); 3g Total Fat; (6% calories from fat); 28g

Protein; 56g Carbohydrate; 0mg Cholesterol; 1237mg Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 10 Vegetable; 0 Fruit; 0 Fat;

0 Other Carbohydrates

 

NOTES : For those living outside the major metropolitan areas, it is often

difficult to obtain kosher for Passover items. There is a mail order

source called The Kosher Keeper. Their toll-free number is

1-800-656-7437. They carry such difficult to get items as Kosher for

Passover balsamic vinegar, fat free dressings, and vegetarian

chicken-flavored broth mix.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0