Posts tagged passover
Posts tagged passover
As I talked about before, my grandmother used to make farfel (see article below) almost every Friday night. But when Passover rolled around, there were extra dietary restrictions than the usual Kosher laws (I wasn’t and still am not Kosher, but my grandmother was). Foods had to be Kosher for Passover, and regular farfel wasn’t. So she’d make something called matzoh farfel, which I absolutely HATED! Anyway, even if you are Kosher, my paleo farfel has no leavened bread in it, or any grains whatsoever, so it’s still Kosher anytime of year! If you’re cooking this Passover, I highly recommend it as a nice side dish. Check it out, from my original recipe of a few years ago.
If not, you can read about it here, http://en.wikipedia.org/wiki/Farfel
Basically it’s pellet shaped egg pasta made from wheat or barley flour (definitely not paleo). It’s a favorite side dish for a traditional Jewish meal, and it was a Friday night staple in my Grandmother’s kitchen. Usually combined with caramelized onions and mushrooms, it’s one of my all-time favorites. The first time I tasted my cauliflower couscous, the texture immediately reminded me of farfel, so I used it as a base to recreate farfel caveman style. Simple to make, just follow the recipe for paleo couscous, and add in sauteed mushrooms and caramelized onions and you’re done (I sauteed them in olive oil, but for even more authentic flavor use pasture raised chicken fat). I’ll be making this one a lot. Check it out:
Before & After. Grass-fed Brisket in my Apricot Sauce. All Paleo, All Organic! I couldn’t help but eat the end. SO AMAZING!!!!! I hope everyone in the Tribe has an Ugga-Bugga Passover!
Just browned a grass-fed brisket and covered it in my paleo apricot sauce. It sits on a bed of onion, carrot, and celery (all ingredients, all organic, all the time) and is ready to go into the oven. This is the BEFORE photo, and I can’t wait to see the AFTER! My apartment already smells amazing!
Packs of Jewish cavemen hiding everywhere? You make us sound like a bunch of prehistoric Anne Franks hiding from Nazi cavemen. But it’s still nice to know you’re out there… in my attic.
To celebrate your coming out (so to speak), here’s my article on Paleo Matzoh Balls, just in time for Passover next week. Happy Passover, Jack, and all you other Jewish Cavemen!
If you remember last September I tried to make Paleo Matzoh Ball Soup. If you don’t remember, read this article you lazy bastards. Okay, caught up now, are we? So you know how I failed miserably. But tomorrow night is Passover, the Matzoh Ball SuperBowl! So I figured out what I did wrong last time and tried again.
When I first tasted my Paleo Almond Bread, to me it tasted a lot like a matzoh ball! So I used the same recipe as my bread last time, but my mistake was, I tried cooking it like a matzoh ball… when I should have cooked it like bread! Matzoh Balls are made by boiling them, but we all know bread is made by baking. So I used the bread recipe again, and added about a 1/2 cup of water to the mix, and baked some Matzoh Ball Cupcakes:
Aren’t they cute? Here they are out of the wrapper:
Okay, let’s add some soup and see what it looks like:
Now that’s what I call Matzoh Ball Soup! Look at those bits of onion, turnip, parsnip, carrot, celery, parsley, and dill! Okay, taste test. We’ve got look, now we’re looking for texture and taste. Be right back…
This is an overwhelming SUCCESS!!! Except for the little crispy part on top, it really tastes and feels like a matzoh ball!!!! It cuts perfectly with your spoon just like a matzoh ball too! Eaten with a spoonful of broth, and it is the real deal! A healthy matzoh ball soup, are you kidding me? No salt, and no grains? Good thing my grandmother is dead, this would kill her!
This is a major milestone for Jewish Cavemen everywhere. Unfortunately, I might be the only Jewish Caveman anywhere. Still, when I get my minions, and we hold our first seder dinner in The Caveman Cafe, we’ve got the soup covered!
Okay, so for the matzoh balls, just use the bread recipe, and add parsley, and if you like it like I like it, TONS of black pepper, along with garlic powder and onion powder.
1 cup of Almond Flour
1/3 cup of Arrowroot
3 TBL of Olive Oil
1/2 cup of water (in the future I skipped the water and used 1/4 tsp baking soda with 1/2 tsp lemon juice, came out much better, but slightly less paleo)
You’ll have to bake it longer since it’s a thick ball instead of a quick cooking thin sheet of bread. I cooked mine for 30 minutes at 350. Check the tops with a spoon, and if it feels spongy, it’s done. If it cracks, and has liquid inside, it needs some more time.
And the soup recipe you know already, you lazy bastards (fine, click this link again). And make sure it’s all organic, you hoodlums! I see you out there in my yard, trudging your non-organic food all throughout my organic garden! That’s it, I’m keeping your matzoh ball, my yard, my ball! Now get the Ugga-Bugga out of here!
With Passover coming, here are some of my recipes for my Jewish readers who want to stay paleo through matzoh week. No, I can’t help you with matzoh, but my flat bread is unleavened, and you can certainly use that as a paleo replacement if you so desire. It won’t taste anything like matzoh, but it is approved by a board of rabbinical cavemen. Can’t help you with the wine (it’s almost paleo anyway), but hey, have you been to one of those long seders, you’re gonna need a glass or two to get you through the night.
And check out my recipes page for a ton of paleo desserts!