4 Bloggers Dish Passover: Modern Twists on Traditional Flavors is a one-of-a-kind Passover “how-to” NEW Amazon Bestseller and Kosher e-cookbook!
As we near the upcoming Passover holiday, we wanted to share a new 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.
What makes this e-cookbook different from all other e-cookbooks are the cooks! Their passion and love for cooking is alive on every page. The beautiful and talented bloggers behind the book are Whitney Fisch of Jewhungry, Liz Rueven of Kosher Like Me, Sarah Lasry of The Patchke Princess, and Amy Kritzer of What Jew Wanna Eat. They share several accolades among them including features in WSJ, Babble.com, The Today Show, The Nosher, The Jewish Press and more. (Authors picture in order of mention)
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.