As we near the upcoming Passover holiday, we wanted to share an Amazon Bestseller and Kosher e-cookbook, “4 Bloggers Dish: Passover, Modern Twists on Traditional Flavors”. The cookbook features mouth-watering, kosher dishes from four passionate award-winning food bloggers. With recipes resulting in food so delicious, you’ll want to cook them all year long; this e-cookbook provides at-home cooks with a modern take on traditional Passover cooking. Aside from incredible recipes, this e-cookbook also includes step-by-step instructions and beautiful visuals as well as helpful tips such as Freezer Instructions, Prep Ahead Rules, and a To-Go Guide that make it a must-have cookbook for every at-home chef for not only the Passover season, but all year long.
You can download 4 Bloggers Dish; Passover: Modern Twists on Traditional Flavors on Amazon, for $7.99 – it’s compatible for Kindle, the iPad and the Nook.
To give you a little taste of what’s inside please enjoy this recipe as shared by Whitney Fisch
Spaghetti Squash with Homemade Tomato Sauce and Quinoa Meatballs
serving size: 4 People
My family has adopted this recipe during the non-Passover days as we continue to lessen the amount of pasta we consume. Plus, this is another one of those sneaky recipes where I trick my toddler into eating vegetables. I like to add the cashew cream sauce that I make (recipe on page …) to the marinara sauce sometimes just to spice things up. Or, if you’re not a tomato fan, you can add the cashew pesto sauce to the spaghetti squash and omit the marinara altogether. Finally, I like to add honey to my recipe because I prefer a sweeter sauce, but feel free to omit it per your taste preference.
Ingredients for Spaghetti Squash and Sauce:
Prep Time: 5 minutes
- 1 spaghetti squash, cut in half and roasted
- 2 lbs. of Roma tomatoes, coarsely chopped
- 5 tbsp of oil
- 1 medium onion, chopped
- 5 cloves garlic, chopped
- 3 tbsp tomato paste
- 1 tbsp kosher salt
- 1 tbsp pepper
- 2 tbsp dried oregano
- 2 tbsp fresh basil, finely chopped
- 2 tbsp honey (optional)
Ingredients for Quinoa Meatballs:
Prep Time: 10 minutes
- 2 cups of cooked quinoa
- 2 tbsp tomato paste
- One egg
- ¼ cup almond flour
- 2 tbsp dried oregano
- 1 tbsp garlic powder
- ½ tbsp kosher salt
- 1 tbsp pepper
Directions for Roasting Spaghetti Squash:
Oven Temperature: 400 Degrees
Cook Time: 50 minutes
- Cut the squash in half lengthwise with a sharp knife. Be careful, go slow, and cautiously slice the squash in half.
- Scoop out and discard the seeds.
- Preheat the oven to 400 degrees. Place squash halves cut side up on a baking sheet. Brush with oil and season with salt and pepper.
- Roast for about 45 to 50 minutes, or until a fork punctures the flesh of the squash easily. If the squash seems to be drying out while baking, brush with an additional tablespoon oil.
- Remove squash from the oven and allow it to cool just enough so you can handle it, about 3 to 4 minutes. Scrape the flesh from the squash into wonderful, stringy “noodles” with a sturdy fork and place in a small serving bowl. If some of the strands clump or gather together, simply separate them using your hands.
Directions for Quinoa Meatballs:
Cook Time: 20 minutes
Oven Temperature: 350 degrees
- Cook the quinoa according to the directions on the bag
- Once quinoa is cooked, let cool for 10 minutes or until room temperature
- Combine cooked quinoa, tomato paste, egg, almond flour and spices into a mixing bowl and stir until equally mixed.
- Using wet hands, form quinoa mixture into 1 inch balls.
- Arrange meatballs on a rimmed baking sheet sprayed with oil, and bake about 15 to 20 minutes.
Do-Ahead: These meatballs can be done up to 4 days in advance. Rewarm in a 350 degree oven until heated through.
Freezer-friendly: Meatballs can be frozen for up to a week. Again, rewarm in a 350 degree oven.
Directions for Marinara Sauce:
Cook Time: 30 minutes
- Using a large skillet, heat oil over medium high heat. Add onions and garlic to the skillet and sauté until onions are translucent.
- Next, add the tomatoes to the pan and sauté for another 5 minutes or until tomatoes have begun to break down.
- Add the spices and tomato paste to the skill and stir to combine.
- Reduce heat to low, cover and let sauce simmer for 15 – 20 minutes, stirring occasionally.
- With roughly 5 minutes left to simmer, taste the sauce and adjust the spices according to your preference.
- Add the honey
- Once the sauce has broken down, turn off the heat. Using an immersion blender, blend the sauce together until smooth.
- Taste and adjust seasoning as needed.
Refrigerator-friendly: Can be kept in an air-tight container for up to a week.