I have been following Naomi on Instagram, and have been getting excited along with her for the release of her much anticipated cookbook “Perfect for Pesach”. So I was so thrilled to find out that Naomi was doing a book signing and demo in Wesley Hills right near me! I arrived a little early like a true fan girl, and even got to help Naomi pick out some groceries she needed for her demo, it was so exciting! I finally got to see the book and it is everything that I hoped it would be! The pictures by Miriam Pascal are beautiful, and the recipes are so easy to follow and family friendly! What more could a Kosher Mom want from a cookbook? In the intro to the book, Naomi says “find your own inner-chef and use the flavors and spices in amounts you like. Get the family involved and be passionate about what you make.” Naomi is the epitome of a “Kosher Mum”. She continues to put love into teaching people about food which shines through on each and every page. I loved reading through this book, and I am sure you will too!
I love to cook healthy, and Pesach is no exception. Proteins, fruits and vegetables are what I stock up on and Naomi gives so many delicious ways to prepare them! Naomi gives recipes for a large variety of salads that you could serve as an appetizer, side or even as a main! After eating so many Yom Tov meals, wouldn’t it be refreshing to have a Skirt Steak Salad or Israeli Shawarma Salad for a lunch or light Chol Hamoed dinner?
Recipes that do not require me to go and get special ingredients are my favorite; those are the recipes that I always end up making again and again. “Perfect for Pesach” is filled with recipes that you can make with pantry staples and that is amazing! I already made the Zucchini Onion Frittata and plan to make so many more! You can plan your entire Yom Tov menu straight out of this cookbook and have many happy customers! Yapchik is a staple in our house for Shabbos Chol Hamoed, I usually make it in the crock pot, Naomi uses the oven- I’m definitely going to give that a try! Roasted sweet potatoes are so easy and healthy, just by adding some spices you have a perfect side dish. Now to my favorite recipe in the book- Pastrami Meatballs. Why is it my favorite you ask? Well, every year for our Erev Pesach meal, I make sweet and sour meatballs. I make them since its easy, fills us up and the kids love it. Naomi kicks meatballs up a notch by adding pastrami to the mix- yum! These are for sure going to be my kids’ new favorite! (you can find the recipe for the meatballs at the end of this page)
Now onto dessert- Naomi has the most amazing chocolate cake recipe in this book, Fudgy Chocolate Bundt Cake with Coffee Glaze! Who needs a $12 boxed cake, when you have this recipe!? Have your kids’ help you mix the batter, and remember to let them lick the spoon 🙂 (And for those who don’t want their kids eating raw eggs, let them lick the glaze, YUM!!!!) I have many family members who are gluten intolerant and I’m so happy to have more recipes that I can make for them any day of the year. Oh yes, the cake is non gebrokts and gluten free!
And to all your friends and family members who say there is nothing to eat on Pesach, gift them a copy of this book and they will be forever grateful!
We loved this book so much we are teaming up with Artscroll to GIVING AWAY a copy!
To enter for your chance to win, follow KosherMoms on Instagram and tag 2 friends, head on over there now and get tagging!!
Recipe and photo from Perfect for Pesach by Naomi Nachman, printed with permission from Artscroll
meat – yields 8-10 servings – freezer friendly
These might look like ordinary meatballs, but they have a secret weapon inside: The finely diced pastrami mixed into the meat mixture doesn’t just add incredible flavor to the meatballs, but it keeps them extremely moist and soft. They’re like no meatballs you’ve ever had before!
Prepare the meatballs: Mix together all meatball ingredients in a large bowl until combined. Set aside.
Prepare the sauce: In a large saucepan, stir together marinara sauce, water, sugar, lemon juice, tomato paste, and cranberry sauce. Bring to a boil over medium heat.
Roll the meat mixture into balls approximately the size of golf balls. Carefully drop balls into boiling sauce. Reduce heat to low; simmer for approximately 1 hour 30 minutes.
2 pounds ground beef
6 ounces pastrami, very finely chopped
3 Tablespoons ketchup
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried oregano
2 (32-ounce) jars marinara sauce
1 cup water
1 cup sugar
juice of 2 lemons (about ½ cup)
1 Tablespoon tomato paste
1 (14-ounces) can whole berry cranberry sauce
- If there’s any leftover sauce, freeze it and use it to make meatballs a second time!
- You can also use this meat mixture to form patties and grill them as burgers.