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    137 Recipes

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    Richard Grausman created his lighter version of the classic French watercress soup in his book, "At Home With The French Classics." The traditional soup is thickened with potatoes; this is thickened with zucchini. I in turn adapted his recipe somewhat. Use the leaves from one bunch of watercress. PLEASE NOTE: this soup is WW friendly, even though it is not titled or categorized as such. To make the soup @ zero points, I use no fat and just boil the leeks (can sub white onion) in the broth. I usually add a little olive oil to the bowl just before serving, so if you do that, remember to count points for the oil or butter you use.

    Recipe #192222

    I adapted this recipe from one in Mireille Guiliano's book. The coconut oil I use is the expeller-pressed version, available from You could substitute regular virgin coconut oil which would impart a slightly coconutty taste.

    Recipe #190551

    I have been making some version of this dish forever. This is the current one. In the past I have made these with various breading ingredients: matzo meal, breadcrumbs or wheat germ. Now that I am trying to avoid grains, I use hazelnut meal. The coconut oil I use for this is the expeller-pressed version, available from

    Recipe #190550

    Amounts are suggestions only. You can use lettuce or mixed greens instead of mache. Use pink or ruby grapefruit. As AmandaInOz suggested, I am revising this recipe to include a Dijon dressing. I like Trader Joe's Dijon mustard with white wine.

    Recipe #190547

    When I have a little more time (such as on the weekend), I like to fix this salad. The amounts are approximate and should be adjusted to your taste.

    Recipe #190546

    When I want to throw a salad together quickly, I often make this. (The amounts are only suggestions and should be adjusted to your taste.)

    Recipe #190545

    I am getting off grains, and therefore am coming up with no-grain recipes. If you wish, you could add a little cooked, drained quinoa, or try soaking the quinoa instead of cooking. I use about 12-15 parts parsley to 1 part mint. The amounts are approximate and should be adjusted to taste.

    Recipe #190512

    I got this online somewhere (haven't tried it) and thought it should be included.

    Recipe #189085

    From the Tampa Tribune. I've been meaning to try this.

    Recipe #189026

    I have seen this online, attributed to more than one author, under the name of "Viennese Chocolate Torte." I definitely did not create it, nor have I tried it, but someone should!

    Recipe #188987

    I found this online somewhere. Note: To make superfine matzo meal, whiz matzo meal in a blender or food processor.

    Recipe #188963

    Another Bert Greene cake for Passover.

    Recipe #188961

    This is my mom's recipe for Passover pancakes. For non-Passover use, substitute regular flour for the matzo meal.

    Recipe #188936

    A chocolate-walnut cake with bittersweet mocha icing that has been one of my favorites for many years. The cake will be fragile when it comes out of the oven, so it is preferable to freeze or refrigerate it for a day or so to firm it up. This cake freezes very well.

    Recipe #188820

    I found this recipe online and am posting it here. It was also titled in French as Gâteau aux Noix et Gingembre. I haven't tried this cake yet.

    Recipe #188798

    In our family, one of these potato dumplings would occupy the "karpas" (parsley) position on the Seder Plate. There would also be a bowl of potato dumplings on the table, and every guest would eat one at the appropriate point during the Seder. As kids, we would also snitch as many as possible at every available opportunity, and if any were left over, they could be served in chicken soup.

    Recipe #188667

    I adapted this recipe given to me by a Lebanese friend. The amounts shown are only suggestions - adjust them to suit your taste. I did not include lettuce or mixed greens in the ingredient list - sometimes I make the salad with them and sometimes without them. When I don't have fresh mint leaves, I tear open a teabag (of organic peppermint tea) and use part of the contents. Re the sumac: it is a characteristic spice but is sour, so start with a small amount to see if you like it.

    Recipe #188650

    Simca is Simone Beck, a French cookbook author. This is adapted from "The Book of Jewish Food" and "Simca's Cuisine."

    Recipe #188645

    In the early 1990’s Gourmet Magazine did a series of Passover cakes which I now cannot find on I had copied some of them and am posting them here. (Preparation and baking time shown does not include cooling and refrigeration time.)

    Recipe #188641

    In the early 1990’s Gourmet Magazine did a series of Passover cakes which I now cannot find on I had copied some of them and am posting them here. Note re powdered sugar: If kosher-for-Passover powdered sugar is unavailable, you can pulverize granulated sugar in a blender.

    Recipe #188637

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