Wow… We had one of the best Pesach dinners this year. It was such a blessing! We used a Messianic Passover Haggadah and my boys (husband included) not only read the English, but read and sang the Hebrew! Oh My Goodness! Really! Those that have been with me during our time with Beth Yeshua, you know I cry every single time I see non-Jewish believers singing the Torah portion and then this. THIS. It was so touching and beautiful! I am so thankful my entire family is convinced of the Messianic path and that we walk out our faith!
I neglected to take pictures of each individual dish for the recipes, so please forgive me. I wasn’t thinking about posting the recipes until today. I’m still learning this blogging thing 🙂
Here is my Matzah recipe.
This Charoset recipe was adapted from What Jew Want To Eat
This Brisket recipe was adapted from Food Network
If this is your first Pesach and you are not sure how to have a Seder, see this post with a Passover workshop and the Messianic Haggadah we used. Be sure to note that each day during the Feast are different readings, you can find those in that post as well.
One final note, we have so much fun hiding the Afikoman. If you have children, don’t skip this part. My boys look forward to this all year long and ask David to hide matzah for the rest of this Feast.
I pray your Pesach is a blessing! And remember that it is not so important to do it “right” but to have the desire to honor Abba. So, don’t worry too much about having everything just perfect.
Chag Pesach Semeach!
Easy Chicken Noodle Soup. My husband and boys love this soup and it is so easy! I have caught this spring cold that all the boys have had, so I made ME some soup 🙂 I like my soups “meaty”, almost like a stew. If you prefer more juice, you will need to add more water or cut back on the egg noodles.
- 2 TBSP Butter
- 1 Cup Chopped Onion
- 1 Cup Chopped Celery
- 2 Cups Chopped Carrots
- 1 bag of Frozen (or 2 Cans) Whole Kernel Corn
- 8 Cups Chicken Broth
- 4 Cups Water
- 6 cooked chicken breasts (or 3 cans of chunk chicken)
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- Salt and Pepper to taste*
- 8 oz Bag of Wide Egg Noodles
1. In a large pot over high heat, melt butter. Add onions, celery and carrots. Cook until carrots are tender and onions are translucent. Approximately 8 minutes.
2. Add Chicken (if from can, cook chicken with the onions, celery and carrots until it is white). Stir Well.
3. Add Chicken Broth and Water. Stir well.
4. Add Corn. Stir well.
5. Add Basil and Oregano. Stir well.
6. Add Egg Noodles. Bring to a boil and then simmer for 30 minutes.
Makes approximately 10 servings.
*Note: I allow each person to salt and pepper their own bowl to meet their tastes.
Matzah / Unleavened Bread Ashkenazic Recipe
- 3 Cups
All Purpose Flour Wheat Flour (My all purpose flour does not have any leavening agents… might want to check if you are planning to use it).
- 3 TBSP olive oil
- 2.5 TBSP Honey
- 2 Eggs
- 1/2 Cup Warm Water
- 1.5 tsp Salt
Preheat oven to 450
Combine the dry ingredients in a medium bowl. Add eggs, oil, honey and water to the flour mixture and knead until smooth.
Divide and, with hands greased with olive oil, form into golf-ball sized sections.
On a floured surface, roll each ball into flat, round circles. We roll the Matzah balls out flat with a glass … if you have never done this, try it! You will understand how much easier it is when working with smaller dough pieces than using a rolling pin! LOL!
If you would like the dough to be crispier, (more like crackers) prick holes in the surface with a fork; if you want a thicker flat bread (which is great for sandwiches) do not prick the dough. Since this is for the Pesach meal, we wanted ours to be pricked for this batch.
Place on a pan or stone in the oven and bake for 10 minutes. Keep checking and flipping them every three or so minutes.
UPDATE 3.27.13 Added 6 cloves of minced garlic and 1/2 small onion chopped fine to the recipe using whole wheat flour. Added about 3 tablespoons more olive oil and WOW, it is fabulous! We will be making this regularly!
Until next time…. Shalom!!!! Chag Sameach!
We have cooked this recipe several times and we all love it…. And I especially love how easy it is to cook 🙂 We will be having this after our Passover Seder. This is from Fix-It and Forget-It Cookbook. I’ll post my pictures after Pesach!
Goodtime Beef Brisket, Page 99
- 3.5 – 4 lb Brisket
- 1 can of beer (can’t use beer!! Here is a substitution chart)
- 2 cups tomato sauce
- 2 tsp prepared mustard
- 2 TBSP balsamic vinegar
- 2 TBSP Worcestershire Sauce
- 1 tsp garlic powder
- 1/2 tsp ground allspice
- 2 TBSP brown sugar
- 1 small bell pepper chopped
- 1 medium onion, chopped
- 1 tsp salt
- 1/2 tsp pepper
1. Place brisket in slow cooker
2. Combine ingredients and pour over meat.
3. Cover and cook on low 8-10 hours. Be sure to baste constantly to keep moist.
4. Remove meat from sauce. Slice very thin.
That’s it! I’ll post a picture from the web until I get mine uploaded.
Chag Sameach! Shalom!