Modernized Passover Plates
It is the carb-lover’s ultimate nightmare – no bread, pasta, cakes, cookies, oats or any wheat products, for that matter. It’s no coincidence that this holiday happens in springtime – 'tis the season when things come into bloom. So what better way to usher in the season than by renewing and revamping your Passover palate?
Forget about guzzling down your grandmother’s gefilte fish or chomping on dry, tasteless matzo and take a look at these alternative dishes. You won’t want this holiday to pass-over.
Kick-start the day with pancakes – kosher for Passover ones, of course! While you may have heard of Matzo Brei, a staple Passover breakfast that’s similar to an egg frittata, Passover pancakes are a good alternative to a traditional dish. These pancakes are made with matzo meal, instead of flour. Matzo meal is merely ground matzo crackers. You can purchase it pre-ground or simply make your own by throwing some matzo squares into the food processors until its turns into a fine, floury consistency.
For a healthier alternative that will boost the recipe’s fiber, whole-wheat matzo meal can be used as well. Though the pancakes are revamped to adhere to Passover’s dietary rules, the topping options are endless. Top your pancakes with syrup, yogurt, bananas, berries, chocolate chips or whipped cream.
½ cup matzo meal
¼ cup milk (or ¼ cup orange juice for dairy-free version)
1 teaspoon salt
4 eggs, separated
2 tablespoons canola oil
Pour milk or juice over matzo meal.
Add salt to egg yolks and beat until very light.
Add meal mixture, let stand five minutes.
Beat egg whites until very stiff. Fold lightly into yolk mixture.
Drop by spoonfuls onto hot greased skillet, brown on both sides.
Passover lasagna – who knew there was such a thing? We’ve all had our fare share of linguini, penne, gnocchi, spaghetti, and tortellini, but it’s time to add matzo to the list. There is no deprivation necessary with this lasagna dish.
This recipe calls for only five ingredients, though you’ll never know its simplicity with the robust flavors. This recipe holds true to the statement less is more. If time permits, adding vegetables to the layers will turn the lasagna into a tower of treasures. Sautee mushrooms, bell peppers and zucchini in olive oil, white wine, parsley and garlic for a candied touch. Or, layer baked eggplant medallions and turn it into eggplant Parmesan. Clearly, there is space for creativity.
6 matzo sheets
4 eggs, lightly beaten
1 (24 ounce) carton cottage cheese
1 (8 ounce) package shredded mozzarella cheese, divided
1 (28 ounce) jar marinara sauce
Preheat an oven to 350 degrees F (175 degrees C).
Soak matzo sheets in a large bowl of hot water until tender, about 30 seconds, drain. Combine eggs, cottage cheese, and 1/2 of the mozzarella cheese in a bowl.
Pour 1/2 of a cup of marinara sauce on the bottom of a 9x13 inch baking pan.
Place 2 matzo sheets over the sauce, then pour another layer of sauce over the sheets. Spread 1/2 of the cheese mixture on top, then another layer of sauce.
Continue layering until all the matzo sheets are used, finishing with a layer of sauce. Sprinkle the remaining mozzarella cheese over the top.
Bake in the preheated oven until cheese is melted and sauce is bubbly, 30 to 40 minutes.
The south meets the Middle East with the epicurious delight. Just because it’s a Jewish holiday doesn’t mean you have to be prim and proper for eight days straight. Have a little fun, roll up your sleeves and dig into this tasty treat of coated crunchy chicken kabobs. The catch to these goodies is that they’re baked, not fried. But the crusty cubes of chicken will have your taste buds fooled and your arteries happy with this oil-free alternative.
Pair the kabobs with roasted vegetables skewers or a good southern slaw. A simple mix of cabbage tossed in vinegar, oil, sugar and some seasoning makes for a delicious duo. The crunch and the tang will have you drooling for more.
3 lbs. chicken cutlets
Osem Chicken Sauce
Whole grain matzo meal
Dried parsley, garlic powder, cumin and salt
Soak wood skewers
Cut 3 lbs. chicken cutlets into cubes.
Thread 4 on each skewer.
Roll in a bowl of potato starch
Roll skewers in a bowl of Osem chicken sauce that has 2 tbsp. oil mixed in.
Add dried parsley, garlic powder, cumin and salt in a bowl of whole grain matzo meal and roll skewers, again.
Place atop a non-stick cooking tray.
Drizzle top of chicken skewers with oil.
Keep turning as they bake.
First covered 20 minutes and then uncover for 10-15 min.
What’s a holiday without some sweets? Or more importantly, chocolate? Have no fear – you’re Passover guide to brownies is here. Brownies are perfect for every occasion and seem to be liked by all. The simple dark squares of sweetness are ideal for breakfast, lunch or dinner. Crumble them over oatmeal, nibble on one for an afternoon pick-me-up or serve them with ice cream – the options are limitless!
Although the typical recipe calls for some version of flour, you can play by the rules with these brownies. Throwing some nuts into the batter will add crunch and heart-healthy omega 3’s. The brown square may look like the mortar the slaves used in Egypt, but this recipe is definitely worth the work.
2 cups white sugar
1 cup butter, melted
6 tablespoons matzo meal
1 cup coca powder
1 cup chopped walnuts (optional)
4 (1 ounce) squares
1 tablespoon butter, softened
1/8 teaspoon water
Preheat oven to 350 degrees.
Grease an 8x8 in. baking pan.
In a medium-size mixing bowl, blend eggs, sugar, and butter.
Mix in matzo meal, cocoa powder and walnuts (if desired).
Transfer batter to prepared baking pan.
Bake at 350 degrees for 30 minutes.
In a small mixing bowl, blend chocolate, butter or margarine and water. Spread over cooled brownies.
Reach Erika Ostroff here.