by Toby Amidor in Healthy Tips, March 25, 2013
by Toby Amidor in Healthy Holidays, March 24, 2013
Once the gefilte fish hits the table during our Passover feast, about 20 of us start fighting for the horseradish to top it. But this spicy condiment goes far beyond the Passover table.
Horseradish (Armoracia rusticana) is a member of the cabbage family and is thought to have originated around 500 B.C. in the Mediterranean. It is one of five bitter herbs traditionally eaten during the Passover feast. In the 1600 and 1700s, Horseradish ale was a very popular drink throughout England and Germany. In the 1700s, German settlers introduced it to the U.S.
Fresh horseradish root is about 6 to 12-inches long with a 3-inch or so width. It is white in color, has a pungent smell and distinct spicy flavor. Many folks prefer prepared horseradish which can be found as white or red varieties at the market. White horseradish is preserved in vinegar, while red is preserved in beet juice.
Although you can find horseradish grown throughout the world, about 60 percent of the worldwide supply is grown in Illinois.
by Toby Amidor in Healthy Holidays, April 2, 2012
When I was a little girl, chocolate-covered matzo was a prized dessert. With 5 siblings and a dad who all love chocolate, it was tough to get a piece! As a mom, instead of purchasing store-bought for my family I make my own and jazz it up with some fun kosher-for-Passover flavors.
by Toby Amidor in Healthy Holidays, Healthy Recipes, April 18, 2011
- Food Network Magazine's Matzo Ball Soup
In a Passover food rut? Although it’s wonderful to dine on traditional foods, sometimes you just want to try something new.
by Toby Amidor in Healthy Holidays, March 30, 2010
- Make Your Own Matzo Ball Soup
Every Passover, one of our family traditions is making matzo ball soup. Although Passover is a week-long holiday, we always run out of soup after two days no matter how many batches we cook up. Toss out the pre-packaged matzo ball mix and try my grandma’s famous matzo ball recipe any time of year!
Get Toby’s family recipe for matzo ball soup »
by Toby Amidor in Healthy Recipes, April 6, 2009
In my experience, healthy and Passover don’t always go together, but registered dietitian Bonnie Giller doesn’t agree. Here she shares tips (and a recipe!) from her new book, Passover the Healthy Way.
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The Passover Seder — or feast — is one I look forward to all year. During Passover week, most starches are forbidden, including wheat, rice, corn and even high fructose corn syrup. It’s the closest I’ll ever get to a carb-free diet! Of course, not all Passover classics are lighter fare, but here are some traditional favorites I plan to serve.
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