washingtonpost.com  > Print Edition > Weekly Sections > Food
Page 2 of 4  < Back     Next >

After the Seder, Then What?

Preheat the oven to 325 degrees. In a large bowl, combine the farfel, almonds, coconut, pecans, salt, cinnamon and nutmeg.

In a microwave or pan over low heat, heat the margarine or butter and honey until the margarine or butter melts. Stir this mixture into the farfel mixture, coating all the pieces. Spread the mixture evenly into a jelly-roll pan or 9-by-13-inch baking pan and bake for 15 minutes, stirring halfway through to ensure even browning. It should be lightly golden.


Passover granola is good enough to be enjoyed year-round. (Julia Ewan -- The Washington Post)

Remove from the oven, transfer to a large sheet of wax paper and set aside to cool for about 10 minutes. Add the dried fruit and toss to combine. Set aside to cool completely. Store in an airtight container.

*NOTE: Containers of matzoh farfel, the equivalent of packaged dried-bread stuffing, are in the kosher food section at most grocery stores.

Recipe tested by Randy Richter; e-mail questions to food@washpost.com.Per 1/2-cup serving: 190 calories, 4 gm protein, 23 gm carbohydrates, 10 gm fat, 10 mg cholesterol, 3 gm saturated fat, 31 mg sodium, 2 gm dietary fiber

Quinoa Salad With Dried Fruits

8 to 10 servings

Here is a recipe for a side dish that does not contain a trace of matzoh meal or potato. Although quinoa (pronounced KEEN-wah) resembles a grain, it is actually a grass and is therefore permitted for consumption during Passover. Quinoa cooks rapidly and requires only the extra step of rinsing thoroughly in cold water beforehand. Rinsing is necessary to remove the bitter, fine-powder residue left after milling. The flavor is mild and complements poultry and beef dishes beautifully.

For the salad:

1 cup quinoa

2 cups salted water

6 dried apricot halves, finely diced

6 dried apple slices, finely diced

1/2 cup raisins


< Back  1 2 3 4    Next >

© 2005 The Washington Post Company