The No-Potato Passover: Cookbook Review and Giveaway

It was another cookbook mail day in this house. Another day of excitement. I recently received the The No Potato Passover cookbook by Aviva Kanoff. Before this showed up at my door step, I had heard many good things about this cookbook. Just the title alone had me intrigued.

Aviva Kanoff uses this cookbook to take us on a tour of her various travels. Her food spans all cuisines, and just happens to be kosher for Passover. The book stresses that you don’t have to eat a dozen eggs and a pound of potatoes to have a good and filling meal. Using whole veggies and proteins,  you will not miss the potatoes. When looking for a starch, Kanoff turns to spaghetti squash and quinoa – two fabulous and healthy alternatives.

The cookbook itself is sure to please many of you. It is filled with recipes and photos. A photo is available for each recipe in the book. The book covers everything from salads to desserts. The most complicated ingredients in this book are imitation soy sauce and imitation mustard. For the most part, the recipe ingredients are easy to find. You don’t need to have a specialty kosher store to make these dishes. I especially loved the variety of salad recipes. Many of the recipes are ones that I would use year-round.

One recipe that intrigued me was the Poached Peach & Chicken Salad. I definitely see myself serving this for an upcoming holiday lunch meal. I am including the recipe below.

Poached Peach & Chicken Salad
(The No Potato Passover by Aviva Kanoff, February 2013, Hardcover, $29.99)

Ingredients:

¾ cup balsamic vinegar
2 sprigs fresh thyme
Kosher salt & ground black pepper
2 peaches
(12 oz. total), halved & pitted
4½ tsp. olive oil
4 cups baby greens

Chicken:
1 lb. chicken breasts
1 tsp. salt
1½ tsp. paprika
1⁄8 tsp. garlic powder
1⁄8 tsp. onion powder
2 tbsp. honey
2 tbsp. olive oil
2 tsp. cumin
2 tsp. rosemary
salt & pepper

Directions:

1. Prepare a medium gas or charcoal grill fire. (Note: If you don’t have a grill, you can
cook the chicken in a sauté pan in its marinade.)
2. Combine vinegar and thyme in a 2-quart saucepan. Bring to a boil over medium
heat.
3. Reduce the heat to a simmer and cook until the mixture is thick, syrupy, and
reduced to ¼ cup, about 6-9 minutes.
4. Cook peaches in the syrup for 2 minutes until soft. Remove from the heat, discard
the thyme sprigs, and season with a pinch of salt and a few grinds of black pepper.
5. Season chicken and grill or sauté in a pan until cooked.
6. In a medium bowl, toss the baby greens with the remaining 2½ tsp. oil and season to
taste with salt and pepper. Arrange on a platter.
7. Top with the chicken and peaches. Drizzle with about 2 tbsp. of the reduced
balsamic, adding more to taste. Season to taste with salt, pepper, and remaining
juice from chicken and peaches.
Tip: Substitute chicken with 1/4 cup feta cheese for a dairy meal.

I am thrilled to let you know that I have one cookbook available for a giveaway. Don’t forget to enter! You will love this book!


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