The holidays can be a tough time to eat gluten-free. Traditional foods suddenly become off limit. It’s really frustrating!!! I used to look forward to stuffing on Thanksgiving and all the cookies over Christmas time. It took me awhile to learn how to make the gluten-free versions. Now I just buy gluten-free bread to make stuffing with and buy gluten-free cookies 🙂 The New Yiddish Kitchen provides you with all of the Paleo versions for Jewish food for every holiday and everyday eats too!
It’s a large hardcover cookbook that is quite humorous! The cookbook has tips narrated by the authors’ Bubbes (their grandmothers). Here’s the tip I grabbed for the Paleo Matzo Balls (Potato Kneidlach) recipe that is offered as sweet potato based or potato based.
This cookbook was first offered as an ebook. What made it popular was the bagel recipe that uses Paleo flours but is cooked in an authentic bagel way, resulting in an unbelievable real bagel taste! I gave the bagel recipe to a friend who’s daughter needed it and just wanted to eat bagels again and now it’s a staple in their kitchen. That bagel recipe is in this cookbook plus a whole chapter devoted to different bagel recipes.
Every popular Jewish recipe you ever needed a Paleo version for is in this cookbook!!! You can find The New Yiddish Kitchen on Amazon (here) or any major bookstore. A lot of the recipes require cassava flour. Otto’s Cassava flour is the most popular brand and you can find that here. I asked Jen (co-author) if a generic brand of cassava flour would work too and she said yes! If you are outside of the USA you’ll have a difficult time purchasing the Otto’s brand.
Paleo Matzo Balls (Potato Kneidlach)
Prep Time: 10 minutes
Cook Time: 35 minutes
8 servings (about 20 small dumplings)
36 ounces (1 L) water or Chicken Broth (page 27 or 28), for boiling the potatoes and matzo balls
1 pound (450 g) Yukon gold or red bliss potatoes (about 2 large), peeled and sliced
½ cup (50 g) potato starch
1 tablespoon (10 g) fresh minced dill (or ½ tablespoon
½ teaspoon sea salt
¼ teaspoon pepper
1. Combine the water or broth and sliced potatoes in a large stock pot and bring to a boil. Cook for 20 minutes, or until tender. Turn off the heat, remove the potatoes and allow them to cool for 10 minutes or so. Reserve the water in the pot— you’ll use it to cook the matzo balls.
2. While the potatoes are cooling, whisk together the eggs, potato starch, olive oil, dill, salt, black pepper and onion powder. Once the potatoes have cooled off a bit, mash them into the egg mixture, making sure everything is well incorporated.
3. Bring the pot of water back up to a simmer. To make the matzo balls, you can either roll them into balls with your hands, about a heaping tablespoon each, or you can scoop the dough with a small cookie scoop with a lever.
4. Drop the matzo balls into the simmering water and cook for 15 minutes. Serve in piping hot chicken soup. See page 24 for our tips on how to build the perfect bowl!