Matzo Brei with Tomatoes and Salsa Recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- 2 egg matzos, coarsely broken
- 1/2 cup diced seeded tomato (1 small)
- 2 1/2 tablespoons olive oil
- 1 large fresh poblano chile, seeded, diced*
- 1/2 cup (lightly packed) fresh cilantro leaves
- 2 green onions, coarsely chopped
- 1 tablespoon fresh lime juice
- 2 teaspoons dried oregano
Place matzo pieces in medium bowl. Cover with hot water; soak 15 seconds. Drain well in sieve. Add eggs to same bowl and whisk to blend. Mix in drained matzo and tomato, then sprinkle with salt and pepper.
Heat oil in medium nonstick skillet over medium-high heat. Add chile. Sauté until beginning to soften, about 3 minutes. Spoon half of chile and most of oil into mini processor. Add cilantro, green onions, lime juice, and oregano to processor; blend to coarse paste. Season salsa generously with salt and pepper.
Place skillet with remaining oil and chile over medium-high heat. Add egg-matzo mixture and 2 tablespoons salsa. Stir gently until cooked to desired doneness. Spoon matzo brei onto plates. Top with dollops of salsa and serve.
Nutritional ContentOne serving contains the following: Calories (kcal) 445.49t %Calories from Fat 58.6 Fat (g) 29.00t Saturated Fat (g) 5.90t Cholesterol (mg) 447.53t Carbohydrates (g) 28.14t Dietary Fiber (g) 3.19t Total Sugars (g) 3.02t Net Carbs (g) 25.66t Protein (g) 16.85tReviews Section
10 Ways to Use Seder Leftovers
Don't toss out the leftovers from your Passover Seder. Use them in these delicious ways throughout the week.
Passover Seder feasts can feature a lot of favorite foods, like chocolate-coated matzah, matzah ball soup, and charoset, which is an apple-cinnamon dish that works as a sweet but healthy spread.
So, if you&aposre stuck with some leftovers from the Seder, don&apost think you should toss them out. You can totally repurpose them in a variety of other recipes throughout the week.
Not sure what foods to save and how best to use them? Here&aposs a breakdown of a few great Passover ingredients and dishes you will typically find at a Seder, as well as some ideas for using them later in meals and snacks.
Make matzah brei.
Don&apost throw out your leftover boxes of matzah. You can make a tasty matzah brei for breakfast.
"Matzah brei is the best part of Passover and a fabulous way to use all of that leftover matzah," says Lauren Harris-Pincus, MS, RDN, and author of The Protein-Packed Breakfast Club. "I love it served with frozen berries that are microwaved until the fruit breaks down into a sauce," she adds.
Bake a matzah kugel.
You can also crumble up some leftover matzah to bake a matzah and apple kugel with eggs, raisins, butter, and cinnamon. This will be a nice treat that isn&apost too decadent but still feels indulgent.
Whip up matzah pizza.
"The traditional matzah pizza is a family favorite as well as matzah PB and J, or use matzah as the base for a tuna melt," Harris-Pincus says. You can totally use matzah as a bread substitute throughout the week to enjoy your pizza nights and sandwiches for lunch. Play around with toppings and fillings. It&aposll work just as well.
Use charoset to top breakfast and dessert.
The flavor of charoset is even better the next day. "Use it to top yogurt and cottage cheese parfaits or as a delicious add-on to matzah brei," Harris-Pincus says. Don&apost forget dessert, too. "Charoset is so yummy on top of vanilla ice cream or frozen yogurt," she adds.
Make charoset a condiment.
Charoset is an unique condiment or salsa you can enjoy in sammies, on matzah, meats, salads, and more. "Place some inside deli turkey and roll it up, or spread on top of sweet potato toast," Harris-Pincus says. It will add a hint of sweet flavor to brighten your meals throughout the week, without being too high in sugar or carbs.
Use gefilte fish to make fish cakes.
"My favorite way to eat gefilte fish is cold, sliced on a plate with red onion, tomato slices, and rye bread, but the next day if I have leftovers, I chop it up with egg, minced onion, and cracker crumbs, then pan fry in just a little oil to make fish cakes," says Lynell Ross, a certified health and wellness coach and nutritionist.
Make matzah crackers 'n' eggs.
"Before the matzah crackers get stale, I use them up the way my father used to love to eat them," Ross says. Make a batch of scrambled eggs, add butter to the skillet, and just before they set, add crushed matzo crackers, and fold in until done.
Use leftover potatoes to make potato pancakes.
Transform leftover potatoes into potato pancakes. "If we haven&apost eaten them all, I place them in the bottom of a 9-by-12-inch pan and pour in a quiche batter with vegetables, such as diced onion, mushrooms, or broccoli and cheese, then bake for about 45 minutes depending on how deep the pan is," Ross says. The potato pancakes make a delicious crust for egg dishes.
Use matzah ball soup for a albondigas soup.
"I often spice up my matzah ball soup with chili powder, garlic powder, and add cooked veggies, such as zucchini, more onions, green beans, diced red and green peppers to make a Mexican soup similar to albondigas, but with matzah balls instead of meatballs," Ross says. Or just keep and enjoy more matzah ball soup in the week as an appetizer.
Transform brisket into a variety of meals.
Brisket can go into so many delicious recipes. "Leftover brisket makes great chili, tacos, shepherd&aposs pie, and my favorite, a homemade minestrone soup with lots of tomatoes, zucchini, onion, carrots, potatoes, kidney beans, and a small amount of macaroni," Ross says. The brisket gives the minestrone soup a deep, rich flavor.
Matzo Brei with Tomatoes and Salsa Recipe - Recipes
Matzo Brei, my favorite Jewish breakfast after Bagels and Lox, gets the fusion treatment here with traditional Mexican Chilaquiles. The corn tortillas in the chilaquiles are replaced with matzo and the Brei is topped with a spicy, homemade salsa, some cheese, cilantro and cream. Geshmack! Delicioso! Geshioso!
Matzo Brei Chilaquiles
1 small white onion, sliced into rings, plus 1 medium white onion, finely diced
3 cloves garlic, peeled
1 serrano chili
1 (16-ounce) can plum tomatoes
¼ cup plus 2 tablespoons vegetable oil
4 pieces matzo
¼ cup crumbled queso fresco or shredded jack cheese
2 tablespoons chopped cilantro
¼ cup Mexican crema or sour cream
1. Make the salsa: In a dry skillet over medium-high heat, toast onion rings, garlic and chili until lightly charred on all sides, 7-10 minutes. Split chili lengthwise and remove stem and seeds. Add charred vegetables to a blender along with tomatoes. Purée until smooth. Heat ¼ cup oil in a high-sided skillet over medium heat until it shimmers. Carefully add purée. (It will bubble and splatter.) Boil, stirring, until purée thickens, 5-7 minutes. Set aside.
2. In a large skillet over medium heat, sauté ¾ of diced onions with remaining oil and a pinch salt.
3. While onions cook, break up matzo into a large bowl of water. In a separate bowl, beat eggs with ½ teaspoon salt. After 2 minutes of soaking, remove matzo from water and gently squeeze out excess moisture. Fold matzo into eggs and add mixture to pan with onions.
4. Increase heat to medium-high and let matzo brei cook undisturbed until brown, 1-2 minutes. Gently break it up until edges crisp slightly, 5-7 minutes.
5. Pour 1 cup salsa over matzo brei, and gently stir to coat. Cook until most of salsa is absorbed, about 2 minutes.
6. Divide chilaquiles among four plates. Top each with 1 tablespoon cheese, some of the remaining diced onion, a little cilantro and a dollop of crema.
As band names go, you don’t get ’em much weirder than Tapioca And The Flea. Such a disturbing visual for me. Tapioca is kind of gross, as are fleas. Put them together…well, you get some good indie pop.
I also learned something new from the band today. They cite ‘Takis‘ as a band interest. Hot Cheetos. Who knew?
Check out Tapioca And The Flea on Facebook and the band’s Website. You can buy the music here.
You will fall in love with the newest Passover snack craze. Matzo Nachos or Machos are a delicious way to eat your matzo.The recipe is super simple and the bubbling mozzarella and parmesan cheese pairs amazingly with the tomatoes, jalapeño peppers and fresh salsa.
- 4 Pieces of Matzo (any variety, I used whole wheat)
- Extra Virgin Olive Oil, To taste
- 1/4 Teaspoon Crushed Chili Flakes
- Salt, To taste
- 1/4 Cup Mozzarella Cheese, Shredded (or you can use cheddar if you prefer for a more traditional nacho)
- 1/4 Cup of Parmesan Cheese,Shredded
- 1 Cup of Cherry Tomatoes, Sliced
- 1 Jalepeno Pepper, Seeded and Sliced
- Juice of 1/2 a lemon
- Salt, to taste
- Mashed avocado
- Sour cream
- Fresh torn cilantro leaves, optional
- Lime wedges
1.Preheat your oven to 375 degrees F.
2. Soak the matzo in water until slightly softened, about 30 to 60 seconds.
3. Remove matzo from water, slice into triangles and lay on a baking sheet.
4. Drizzle olive oil on the matza and season with salt and chili flakes to taste.
5. Sprinkle matzo with cheese and bake in the oven for 7-10 minutes or until matzo is golden brown and cheese is bubbling.
6. While matzo is in the oven assemble Salsa: toss tomatoes, jalapeño and lemon juice together in a small bowl and season to taste with salt.
7. Remove nachos from the oven and top with salsa, avocado, sour cream, cilantro and serve with lime wedges.
Tex-Mex Matzo Brei Recipe (Migas with Matzo!)
I used to look forward to Passover when I was a child even though I wasn’t Jewish and was never invited to a seder. But Pathmark and Shop Rite would carry matzo for about 2 weeks around the time of the holiday and I loved it. Do you know about matzo? It’s like a giant, light and crispy cracker usually made with wheat flour and a little salt, typically only eaten for Passover. Funny enough, my grandmother (also not Jewish) was the one who introduced me to matzo which she slathered with Breakstone’s whipped butter. This was really the only way I ever ate it unless I was feeling adventurous in which case I might spread on a little peanut butter and jelly.
I remember back then we could only find plain wheat matzo or egg matzo which was a bit softer. But now, it’s amazing to see all the different varieties available. Just the other day in addition to the traditional egg and wheat, I spotted gluten-free matzo, both plain and toasted onion flavor, spelt matzo (I bought two boxes), whole wheat, whole wheat with extra bran (good because matzo can be a tad constipating), and matzo crackers (Mr. Picky’s favorite.) Matzo has come a long way!
My matzo consumption has also evolved and become a little more interesting since I married a Jewish guy. I’ll tell you the truth, I really don’t eat much matzo anymore, but when I do I’ll turn it into a matzo lasagne or my favorite, matzo brei (rhymes with “sky.”) Matzo brei can be sweet or savory, but essentially you break up some matzo and combine it with beaten eggs and cook the whole thing in a skillet. For savory, you can add cooked onions, smoked salmon, salt and pepper. For sweet, we add a little cinnamon and serve it with maple syrup and fresh fruit on the side, sort of like French toast.
Well if you live in Southern California long enough, you’re bound to be influenced by the flavors south of the border. One of my favorite breakfast dishes is migas, which is eggs scrambled with fried corn tortillas and all the delicious accompaniments you would expect like salsa and avocado. I can’t believe it took me this long to cook up a Tex-Mex matzo brei! This has become my favorite matzo dish so far and there are so many ways to adapt it to suit your taste. I also included sweet bell pepper and onion and then served it with fresh pico de gallo, guacamole and cilantro. If Mr. Picky hadn’t been eating this the morning I photographed this, I would have added a little minced jalapeno to the bell pepper and onion. If you eat dairy, this is a natural for cheese and/or sour cream. And if you aren’t keeping Passover, by all means add some refried beans! This would be equally delicious for lunch or dinner. Enjoy!
Matzo Brei with Tomatoes and Salsa Recipe - Recipes
Collected by Zahava Koren, zkoren AT ecs DOT umass DOT edu)
Table of Contents
- Matzo balls
- Matzo balls #2
- Matzo balls #3
- Soup nuts
- Seven-vegetable stew
- Cabbage soufflé pudding
- Baked stuffed zucchini
- Spinach pie
- "Chicken" soup
- Vegetable pie with a cabbage crust
- Spinach and eggplant kugel
- Winter squash with apricot stuffing
- Mushroom matzo farfel pie
- Potato-carrot kugel
- Sweet potato kugel
- Vegetarian kishke
- Matzo brei
- Leek, potato & matzo gratin
- Matza-rella lasagna
- Matza pizza
- Broccoli knishes
- English trifle
- Angel food cake
- Orange pudding
- Yam pudding
- Fruit spread
- Strawberry-rhubarb compote
- Farfel kugel
- Passover granola
- Apple-carrot kugel
- 1 box regular matzos
- 1/2 cup egg substitute (Eggbeaters, etc.)
- 2+ cups minced onion
- 1+ cups finely chopped fresh parsley
- Salt to taste & lots of freshly grated black pepper
- Matzo meal
- Water or broth
- Your best veggie broth (put lots of celery in)
Dry saute the onions in nonstick large deep pot (or saute them in a greased large deep pot). Remove from heat when edges are brown and liquid has mostly evaporated. Stir in "squished" matzos, then the egg-likes, then the fresh parsley. Add matzo meal or water (or broth) to get to the right consistency.
Add salt & pepper to taste--(or other herbs, or garlic if you like). Refrigerate at least an hour, or overnight. Roll into 1" balls. Cook the matzo balls in boiling broth until they float to the top, or about 10 minutes. Serve 1-3 in a bowl of your best veggie broth.
To make denser, add more meal, to make softer, add more water. You might need to play with this--if you want it more "noodley" you can add more egg-likes we like them to sink like a stone in the pot, then when they've cooked through, still have a dense consistency this is a matter of taste. Mix them up then cook a few "test balls in salted water" & taste. Then add this or that - you know, like Mama used to do!
MATZO BALLS #2
- 1/2 cup matzo meal
- 1/2 tsp salt
- 3/4 tsp powdered instant broth (veggie)
- 2 Tbsp chopped parsley (optional)
- dash of onion powder
- 3 egg whites
- 3 Tbsp cold club soda
Stir the dry ingredients together. Stir egg whites, club soda, and parsley slightly with a fork and pour over the dry ingredients. Mix well and refrigerate at least one hour.
Form into 8 balls (1 1/2 inch diameter) and drop into a large pot of boiling slated water or broth. Reduce the heat and simmer, covered, for 30 minutes. Do not remove the lid during the cooking period. Remove matzo balls with a slotted spoon and serve in soup.
[Note: I have not tried this recipe. In general, though, matzo balls keep well in the fridge just warm them up before serving in soup.]
MATZO BALLS #3
- 1/4 cup matzo meal
- 1 Tbsp potato starch
- Scant 1/3 cup water
- Pinch of salt
This makes very small matzo balls, so plan on 3-4 per serving. Each:
Protein: less than 1 gram
Carbohydrates: 2 grams
Makes 18 nuts.
Calories per nut: 9
Fat: 0 grams
Protein: less than 1 grams
Carbohydrates: 2 grams
SEVEN VEGETABLE STEW
- 2 onions
- 2 carrots
- 2 red peppers
- 2 ribs celery
- 1 cup mushrooms
- 2 zucchini
- 2 tomatoes
- salsa - to taste (2-4 Tbsp)
- 1 cup tomato paste
- 1 cup water
- 1 Tbsp sugar
- 1/4 tsp salt
This is delicious served over roasted potatoes. Serve as a vegetarian main dish and vegetable side dish for others. This serves about 4 vegetarian entrees when served with other seder dishes. Increase or substitute vegetables as desired.
CABBAGE SOUFFLÉ PUDDING
Here's a recipe that has become a Passover staple in my house. It tastes remarkably like a noodle kugel. People won't believe it hasn't got any noodles.
- 3 lbs green cabbage
- 3 apples, peeled, cored, and coarsely chopped
- 1 cup raisins
- 2/3 cup hot orange juice
- 1 Tbsp lemon juice
- 1/4 cup frozen unsweetened apple juice concentrate
- 1/3 cup broth
- 1/2 cup matzo meal
- 1 tsp cinnamon
- 8 egg whites
- 1/8 tsp cream of tartar
- 1/2 tsp salt
Add apples, raisins, orange juice, lemon juice, apple juice concentrate, and broth and mix gently.
Sprinkle matzo meal and cinnamon over the cabbage mixture and combine. Beat egg whites & cream of tartar in a separate bowl until stiff (holds a peak). Fold egg whites into cabbage mixture and turn into a 2-quart rectangular casserole that has been sprayed with non-stick spray.
Sprinkle lightly with cinnamon & nutmeg and bake 1 hour in a 350 degree preheated oven.
Per serving: 204 calories, .7 gm fat
BAKED STUFFED ZUCCHINI
- 2 zucchini, cut in half lengthwise
- small onion, finely chopped
- 4 Tbsp tomato sauce
- 1/2 tsp parsley
- 1 clove garlic, chopped
- 2 Tbsp matzo meal
- 1 large onion, chopped
- 3 medium carrots, grated
- 1 pkg. frozen chopped spinach
- 1/2 cup water
- 4 egg whites, beaten
- 1/2 cup matzo meal
- 1 1/2 teaspoons salt
- 1/8 teaspoon pepper
Coat a 9-inch pie plate with cooking spray. Preheat oven to 375 F. Cook onion, carrots, and spinach in the 1/2 cup water until spinach is defrosted. Drain, let cool five minutes.
Move vegetable mixture to a medium bowl, and stir in the beaten eggwhites, matzo meal, salt and pepper. Pour mixture into the pie plate and bake 45 minutes.
This can be made ahead, refrigerated, and reheated.
VEGETARIAN "CHICKEN" SOUP
- 7 carrots
- salt & pepper
- pinch safflower "saffron" (optional)
- large onion with one clove inserted
- 2 large parsnips
- 7 cloves garlic
- 1 potato, quartered
- 5 stalks celery
- 1 bottle semi-sweet wine
- 1/2 bunch parsley
- 1 bunch fresh dill
Fill a big soup pot with water. Add the onion, carrots, parsnip, salt and pepper, garlic. Bring to boil and then simmer for 1/2 hour. Add potato, celery and wine and simmer 1/2 hour. Add parsley and dill and simmer 15 minutes. Add more salt and pepper to taste.
The fresh dill is vital it makes the soup practically indistinguishable from the non-vegetarian kind, especially when served with knoedlach.
VEGETABLE PIE WITH A CABBAGE CRUST
- 1 small green cabbage
- 3 green onions, cut in 1/2 inch slices
- 1/4 pound fresh mushrooms, sliced thin
- 2 boullion cubes, dissolved in as little water as possible
- 1/2 tsp thyme
- freshly ground pepper
- 2 Tbsp broth
- 1 small onion, minced
- 1 small carrot, minced or shredded
- 1/4 cup chopped fresh parsley
- 1/2 tsp garlic powder (or equivalent fresh garlic)
- 1 tsp herbes de Provence
- 2-10 oz packages frozen chopped spinach, thawed and well drained, or equivalent fresh
- 8 oz skim-milk ricotta cheese
- 2 egg whites, lightly beaten
- 1/2 cup tomato sauce with 1/2 tsp oregano
Place broth in nonstick skillet. Add onion, carrot, parsley. Saute until onion is transparent. Add garlic (powder), herbs, and spinach. Blend well. Remove from heat, cool slightly, add ricotta cheese, nutmeg and egg whites. Blend well.
Lightly spray a 9" glass pie plate with nonstick spray. Arrange cooked cabbage leaves around bottom and sides of pie plate. Over leaves to thickness of about 5 leaves. Leaves should extend 1" beyond the rim of the pie plate.
Spoon drained mushroom/green onion mixture over the cabbage, spreading over bottom of plate. Then spread cheese mixture over this. Curl cabbage leaves over filling, leaving center of pie uncovered. Spoon tomato sauce over top of pie.
Bake in preheated 300 degree oven for 20-30 minutes or until filling is set. Remove from oven and drain any excess liquid. Let pie set for about 5 minutes, cut into 8-10 wedges for serving.
Per serving: (based on 10 servings) 115 calories, 3.1 gm fat
For those of us living outside the major metropolitan areas, it is often difficult to obtain kosher for Passover items. I just learned of a mail order source and have placed my first order. The order hasn't arrived yet, so I can't vouch for them. The place is called The Kosher Keeper. Their toll-free number is 1-800-656-7437. I was able to order such difficult to get items as Kosher for Passover balsamic vinegar, fat free dressings, and vegetarian chicken-flavored broth mix.
SPINACH AND EGGPLANT KUGEL
- 2 lbs. eggplant, peeled, cut in 1-inch cubes
- 10-oz. frozen chopped spinach, defrosted
- 1 small onion, finely chopped
- 1 apple, peeled and shredded
- 1/2 tsp. salt
- Freshly ground pepper
- 4 eggwhites, beaten
- 1 piece matzo
Reduce oven temperature to 350 degrees F. Squeeze the spinach dry. Mix it with the eggplant. Add the onion, apple, and salt and stir to combine. Mix in the eggwhites and season with pepper. Crumble in the matzo and blend well. Spread the mixture in an even layer in the prepared baking dish.
Bake at 350 degrees F, until the top is browned and crisp. Let the kugel sit 10 minutes before cutting and serving hot or warm.
WINTER SQUASH WITH APRICOT STUFFING
- Vegetable oil spray
- 2 cups uncooked matzah farfel or 4 whole matzah, crumbled
- 1 cup chopped red onion
- 1/2 cup chopped celery (complete with leaves if possible)
- 1 garlic clove -- minced
- 1 1/2 cups vegetable stock
- 1/2 cup chopped dried apricots
- 1/4 cup chopped cashews (optional)
- 2 Tablespoons chopped fresh parsley
- 2 teaspoons ground black pepper
- 3 acorn squash (butternut, cut in half and deseeded, or small winter squash)
The house will smell wonderful while you are baking this dish. Use a selection of winter squashes to create variations.
Preheat oven to 375 degrees.
In a large pot, such as a Dutch oven, spray oil and allow to heat. Add farfel, onion, celery, and garlic and saute for 6 minutes, or until very soft. Add stock, apricots, and cashews (optional) and simmer for 12 minutes, or until mixture is thickened. Stir in parsley and pepper.
Place squash, cut side down on a baking sheet or shallow casserole. Add water to cover 1 inch of the squash. Spray squash skin lightly with vegetable oil. Bake for 20 minutes, until halfway cooked (still fairly tough). (This can be done in a microwave also, cooking on HIGH for 10-12 minutes.)
Remove squash from oven, turn upright and allow to cool for 5 minutes. Fill each squash half with stuffing. Bake for 50 minutes, or until squash is soft (easily pierced with a knife).
Serve an entire half for an entree portion or one quarter for an appetizer portion.
Submitted by Nancy Berkoff, R.D.
MUSHROOM MATZO FARFEL PIE
- 1 tsp seasoned salt (you could use less)
- 1 cup hot water (I'll use a little veggie bouillon next time)
- 1 box (1 pound) matzo farfel
- 3 Tbsp broth for sauteeing
- 1 cup finely chopped onion
- 1 pound mushrooms, chopped
- 1 medium zucchini, finely chopped
- 2 stalks finely chopped celery (my addition)
- 1 1/2 Tbsp potato starch beaten with 6 Tbsp water (replacing 3 beaten egg whites)
- Freshly ground pepper to taste
In the meantime, sautee the onion in broth over moderate heat until soft. Add the mushrooms, zucchini and celery and saute until the mushrooms are wilted.
Fold the potato starch mixture into the mushroom mixture, then into the matzo farfel mixture. Season to taste with freshly ground pepper. Pour into a greased 10" tart pan or casserole dish. Bake, covered, for 30 minutes. Uncover and bake another 15 minutes, or until the top is browned. Let stand for 5-10 minutes before serving. Makes 6-8 servings.
(Matzo farfel is coarse crumbs made of matzo flour and can be found in the Passover section at the supermarket. Matzo farfel is 110 calories and .5g fat per 1/2 cup, or ounce.)
- 6 large potatoes, peeled (about 4 lb)
- 4 carrots, peeled
- 1 large onion, peeled
- 4 egg whites (or replacement for 2 eggs)
- 1 1/2 tsp salt
- 1 tsp sugar
- 6 Tbsp matzo meal
- 1 Tbsp potato starch
- 1/2 tsp ground black pepper
- 2 Tbsp chopped parsley
Put one egg-replacement (or 2 egg-whites) into blender start blender at high speed. Add half of onion, three of the potatoes (cut up into 1-inch pieces) and two of the carrots (cut up into similar pieces). Blend till smooth. Empty blender into large mixing bowl. Repeat with other egg-replacement, and remainder of onion, potatoes, and carrots.
Stir in salt, sugar, matzo meal, potato starch, black pepper, and parsley. Pour into pan, sprinkle top with paprika, and bake for 1 hour or until browned.
Spices can be varied according to taste.
For non-Passover use: Replace matzo meal & potato starch by 4 Tbsp flour.
SWEET POTATO KUGEL
- 6 small sweet potatoes, peeled and grated
- 3 apples, peeled and grated
- 1 cup raisins
- 1 cup matzo meal
- 2 tsp cinnamon
- 1 cup fruit juice or water
Calories per serving: 156
Fat: less than 1 gram
Protein: 2 grams
Carbohydrates: 38 grams
- 6 small sweet potatoes, peeled and grated
- 2 stalks celery, chopped
- 2 carrots, grated
- 2 onions, peeled and minced
- 2 cups water
- 1/4 cup vegetable broth
- 4 cups matzo meal
- 1 Tablespoon paprika
- 2 teaspoons garlic powder
- 1/4 teaspoon pepper
- 1 teaspoon salt
Preheat oven to 350 degrees.
Mix all the ingredients together in a large bowl. Spoon 1/4 of mixture onto a large piece of aluminum foil. Roll mixture in foil into an 8-inch cylinder. Do the same with the remaining mixture to form four 8-inch cylinders. Place cylinders on cookie sheet and bake in a 350-degree oven for 45 minutes. Turn cylinders over and bake 45 minutes longer. Remove foil and serve kishke sliced and warm, as a side dish.
- 3 Matzas
- 4 egg whites
- 3 tablespoons skim milk or water
- 1/4 teaspoon salt, if desired
- Dash of pepper, if desired
LEEK, POTATO & MATZO GRATIN
- 1 red bell pepper, diced
- 1 cup hot water
- 6 oz nonfat milk
- 2 large leeks, white part chopped
- 5 mushrooms, sliced
- 3 matzos, broken
- 4 potatoes, baked, peeled, sliced
- Minced chives or green onions for top
- Salt, pepper, garlic, etc. to taste
- 3 matza squares
- 4 egg whites
- 1 can kosher tomato-mushroom sauce
- salt, pepper, oregano, basil to taste
- 8 oz. fatfree grated mozzarella
- 8 oz. fatfree cottage cheese (or ricotta?)
- 1 matza
- tomato paste
- choice of toppings: mushroom, onions, peppers, artichokes, fresh tomatoes, sun-dried tomatoes
- choice of seasonings: fresh garlic, oregano, basil, thyme, rosemary
- fat-free cheese (optional)
Bake in preheated 350 degrees F oven about 7 - 9 minutes or until cheese is melted.
- 6 cups raw sweet potatoes, peeled and sliced (about 2#)
- 6 cups sliced, unpeeled cooking apples, such as Rome (about 1.5#)
- 1.5 cups scraped, sliced carrots
- 1 cup small, pitted prunes, cut in half
- 2 tsp grated orange peel (colored zest only--about 1 orange)
- 1/4 cup unsweetened orange juice (about 1 orange)
- 1/4 cup honey (I successfully omitted recently)
- 2 Tbsp light brown sugar (I used 1 Tbsp)
- Dusting of ground cinnamon or cinnamon and ground ginger
Cover securely with a sheet of aluminum foil. Pierce with 8 1" slits as steam vents. Bake for 1 - 1.5 hours, or until steamed and tender.
PASSOVER BROCCOLI KNISHES
- 1 cup mashed potatoes
- 1/3 cup matzo meal
- 2 TB potato starch
- 1/2 small onion, finely chopped
- 2 egg whites *note
- 1/2 teaspoon black pepper
- 1/4 teaspooon salt
- 1 cup steamed broccoli, finely chopped
- A few drops of oil (optional)
Preheat oven to 375 degrees F.
In bowl, combine all ingredients except broccoli and oil. Stir well, then knead until thoroughly combined and the texture of dough. Divide into 6 portions. Flatten each portion into a 4" round, pressing down with waxed paper to flatten. Put 1/6 of the broccoli mixture into each circle, fold over and press edges to seal.
Spray a cooking sheet with oil, or use a teflon sheet. Arrange knishes on a single layer and place on bottom rack of oven. Bake 15 minutes on each side. Serve hot.
- 4 chopped apples (peeled and cored)
- 2 tsp cinnamon
- 2-3 drops of almond extract
- a few drops of kosher wine
PASSOVER VERY FUDGY BROWNIES
- 2 Tbsp potato starch beaten with 3 Tbsp water
- 1 cup sugar
- 1/4 c. unsweetened cocoa powder
- dash of salt
- 1 mashed ripe banana
- 1/4 cup unsweetened applesauce
- 1/2 cup matzo cake meal*
- 1/4 cup raisins
*If you don't have matzo cake meal, just put some matzo meal in a blender to make it a bit more fine than matzo meal.
(Note: The water and potato starch mixture is a replacement for Ener-G egg replacer, which is not pesach, as it contains tapioca flour and baking powder. Its main ingredient is potato starch.)
Submitted by Natalie Frankel, Milwaukee, WI
NO-CHOLESTEROL ENGLISH TRIFLE
- 1 recipe No-Cholesterol Passover Angel Food Cake (recipe follows)
- Up to 1 cup Passover Sherry
- 2 cups sliced strawberries
- 2 bananas, sliced
- 2 cups fresh pineapple, cut into chunks, or the Kosher for Passover canned equivalent
- 2 oranges, peeled and broken into sections
- 4 kiwis, peeled and sliced
- 1 recipe No-Cholesterol Passover Orange Pudding (recipe follows)
To serve, heap remaining fruit on top of trifle. Serve at once. Makes 20 servings.
Per serving: 210 calories .5 grams fat
NO-CHOLESTEROL PASSOVER ANGEL FOOD CAKE
- 1-3/4 cups sugar (I use a bit less)
- 1-1/4 cups matzo cake meal
- 2 Tbsp finely grated orange zest
- 1-3/4 cups egg whites (about 12 large eggs)
- 1/2 tsp salt
- 2 Tbsp orange juice
Fold in matzo meal mixture, 1/4 at a time. Use 15 under-and-over strokes for each addition, slightly turning the bowl after each stroke. Fold an additional 10 strokes.
Pour batter into ungreased 10 inch tube pan. Bake at 325 degrees 50 minutes to an hour, or until cake springs back to touch. Remove from oven, immediately invert pan & cool.
NO-CHOLESTEROL PASSOVER ORANGE PUDDING
- 1/2 cup sugar (can use less sugar)
- 4-1/2 Tbsp Passover potato starch
- 4 cups strained orange juice
- 1 tsp grated orange zest
Cook over low heat, stirring constantly until mixture is smooth and thickened, about 20 minutes. Cover & chill before using. Can be made a day ahead.
- 3-4 large yams
- 1/4 cup fresh-squeezed orange juice
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- slices of blood oranges (or other citrus fruit) for garnish
- 8 oz. mixed dried fruits (be sure to use some raisins)
- 1 large apple, cored and chopped
- 1/2 tsp. cinnamon
- 1 Tbsp. matzo meal
Per serving: 61 calories, less than 1 gram fat.
- 2 cups 3/4" rhubarb slices (10 ounces by weight)
- 2 medium apples peeled, cored, finely diced
- 1/3 to 1/2 cup sugar
- 1/2 to 3/4 cup water
- 1 quart strawberries, hulled and halved
In a heavy-bottomed 3 quart saucepan, combine rhubarb, apple, 1/3 cup sugar, and enough water to cover. Bring to the boil, lower heat and simmer about 10 minutes, stirring occasionally. When fruit is tender, mash apples and rhubarb into a sauce. Add berries and stir about 5 minutes over low heat. Taste, add sugar as desired. Serve warm or cold, as a compote, or as topping for cake or tofutti. Serves 8 as a compote, more as a topping. For Purim, serve as a sauce for rice.
- 1 cup matzo farfel
- 1 cup hot water
- 1/2 cup sugar
- 3 egg whites, stiffly beaten
- 2 large apples, grated
- lots of cinnamon
- touch of nutmeg
Combine the water and farfel. Add the sugar, spices, and apple. Fold in the egg whites. Pour into a small sprayed baking dish and dust with a bit more cinnamon (or perhaps a cinnamon sugar combo. the dessert isn't overly sweet). Bake for 45 minutes.
Submitted by Sharon McCleave, [email protected]
- 2 cups matzoh farfel
- 1/2 cup walnuts, chopped
- 2/3 cup honey
- 1/4 tsp cinnamon
- 1/2 cup raisins
- 1/4 cup pitted dates, sliced
- 1/4 tsp salt
Preheat oven to 325 degrees F. Place ingredients in a large bowl, stirring with a spoon until well mixed. Using a nonstick shallow baking pan, spread mixture evenly inside. Bake for 90 minutes, until mixture browns. (Watch carefully after an hour to make sure it does not get too brown.) Cool. Store in an airtight container. Yield: 5 cups.
Source: Milwaukee Journal-Sentinel 3/17/99 adapted slightly to fatfree by Natalie Frankel.
- 8 medium carrots -- scraped and grated
- 2 large apples -- peeled, grated
- 1 lemon -- unpeeled, grated
- 12 eggwhites -- well-beaten
- 2 tablespoons matzo meal
- 1/2 cup potato starch
- 1/2 cup sugar
- 1/2 cup sweet red wine
Combine, place in well-greased 2 quart (2 litre) baking dish, and bake in 375 degree F (190 degree C) oven until well-browned, about 50 to 60 minutes.
Posted to eat-lf by Ellen C.
Jewish Agency for Israel Top 10 pick, April '02
Thanks for your comments. This page is still growing! If you have any comments or additional recipes, please write to Zahava Koren at zkoren AT ecs DOT umass DOT edu.
"Why don't any of these recipes have flour? And what's this 'Passover' deal anyway?" If these are the kinds of questions you have, perhaps you should consult the Orthodox Union's helpful Passover FAQ .
1 carrot, peeled and cut into a 1⁄4-inch dice
1 zucchini, cut into 1⁄4-inch dice
In stock pot, bring water and salt to a boil. Add chicken and remaining soup ingredients and simmer for 30 minutes. Skim the fat. Strain broth and set aside. (Use caution when handling hot soup.)
Mix all matzah ball ingredients together and let mixture rest in the refrigerator for 15 minutes. With wet hands, roll into 8 balls. Do not over roll. Add matzah balls to soup and simmer for 5 minutes. Check seasoning. If necessary, add kosher salt.
Cook the carrot and zucchini in the chicken soup. Serve 2 matzah balls per bowl with some chicken soup, carrots and zucchini. Garnish with a tsp. of red onion and a squirt of lime.
50 Best Passover Recipes for 2020
Passover, the Jewish weeklong spring holiday that commemorates the liberation of the Israelites from slavery in Ancient Egypt, is a solemn occasion, yet it’s also a delicious one.
At the Passover Seder, where the story of liberation in the Book of Exodus is read, wine is drunk, and food from the Passover Seder Plate, including bitter herbs, charoset, also called haroset, a dish with parsley, hard-boiled eggs and roasted lamb bones, are eaten. Traditional foods like matzo (or matzah or matza, depending on how you spell it), charoset, brisket, hummus, macaroons, and flourless cakes, are also enjoyed.
Whether you’re looking for Passover seder dinner ideas, easy Passover desserts, or a great homemade matzo recipe, Fine Cooking has delicious Passover recipes for families to come together, remember, celebrate, and nosh on some really yummy fare.
How to Make Mexican Green Beans | Ejotes con Huevos
An authentic and favorite Mexican green bean recipe, ejotes con huevos or Mexican green beans with eggs. Excellent as a vegetarian meal when served with refried beans, or just as delicious when served as a side dish.
Today I want to share one of my childhood favorite dishes, ejotes con huevos or green beans with eggs. I have not tasted this dish in nearly 12 years or whenever it was that my mom last made it for me. I don’t know how it happened but I had somehow forgotten all about it.
A few weeks ago I was looking for a quicker side dish alternative to refried beans to go with our Mexican dinner. Out of nowhere ejotes con huevos popped into my head. Memories of my mother’s green beans flooded my head and taste buds, and like a light bulb going off in my head I knew I had to make them asap.
Carefully and from memory I put all of the ingredients together and hoped for the best results. As we sat down to dinner I told hubby we were having a new dish from my childhood. After his first bite he blurted out “These are really good! What is it, what’s it called?” I went on to explain that they were one of my most favorite childhood dishes. The next words out of his mouth were something along the lines of feeling cheated that I had never made ejotes for him. He cracks me up!
To say that my husband’s reaction made me happy is an understatement. It’s just such a great feeling sharing a childhood favorite and having the other person love it just as much. Wouldn’t you agree?
The recipe is very simple and you can use either fresh, frozen or canned green beans. Over the past few weeks I’ve tested the recipe with fresh, frozen and canned beans with great results. Also if you don’t eat spicy feel free to omit the chile, or for a spicier version add more chile.
(If you don’t see the video right below this text, view it on our YouTube channel by clicking here.)
A Passover Recipe As Easy As Matzo Pie
Toward the opening of the Passover Seder, participants point to the matzo on the table, and announce: "This is the bread of affliction that our ancestors ate in the land of Egypt. Let all who are hungry come and eat. Let all who are needy come and celebrate Passover." It's a lovely sentiment, remembering the struggles of previous generations of Jews, and opening your home to all those who suffer to this day. But bread of affliction? No more.
Layered matzo pies, or minas, await slicing. The top layer of matzo is glazed with a beaten egg, to give the finished dish a burnished shine. Alex Trimble for NPR hide caption
Layered matzo pies, or minas, await slicing. The top layer of matzo is glazed with a beaten egg, to give the finished dish a burnished shine.
While matzo — a cracker-like unleavened bread — harkens back to a time of slavery and fleeing without time for loaves to fully rise, it has come a long way from hardship fare. Matzo is now coated with crunchy caramel, or dipped in chocolate, or dredged in nuts (or, rapturously, sometimes all three at once). Ground into meal, it's mixed with oil or schmaltz (chicken fat) and shaped into feather-light matzo balls (or, depending on your tastes and the kitchen skills of your family matriarch, somewhat denser, more-toothsome-yet-equally-beloved "sinkers"). And, if you're lucky enough to come from a Sephardic background, it's formed into minas.
Minas, also known as meginas or mehinas, are layered matzo pies, found in Jewish cuisine from Egypt to Turkey to the Isle of Rhodes. Sheets of stiff matzo crackers are softened with water until pliable, then layered with savory fillings and baked, yielding something akin to a Passover-friendly, Ottoman-inflected take on lasagna.
Sheets of stiff matzo crackers are softened with water until pliable, then layered with savory fillings and baked, yielding something akin to a Passover-friendly, Ottoman-inflected take on lasagna.
Mina fillings run the gamut, from herb-flecked lamb pies to meltingly soft stewed eggplant, many of them similar to the savory turnovers (bourekas, samboussek, etc.) found throughout the Sephardic world.
Minas can be cut small and served as appetizers (part of the ever-delicious mezze tradition), offered as part of a spread of dishes or served as main dish showstoppers. Vegetable minas are especially beloved as the often-hard-to-find traditional vegetarian Passover entree.
A search for mina recipes, however, can yield something of a mixed bag. Many Sephardic recipes become Americanized over time, with lamb giving way to beef, frozen spinach replacing fresh, and warm spices and fresh herbs falling by the wayside.
To find truly exciting minas, I checked with the experts. Jennifer Abadi comes from a family of Syrian Jews with a rich culinary history, detailed in her cookbook A Fistful of Lentils, and has been researching Sephardic Passover recipes for several years. She found mina variations from Italian, Greek and Egyptian traditions, bright with fresh herbs and varying slightly across the regions.
About The Author
Deena Prichep is a Portland, Ore.-based freelance print and radio journalist. Her stories on topics ranging from urban agriculture to gefilte fish have appeared on The Splendid Table, Morning Edition, All Things Considered, Marketplace, Voice of America, The Environment Report, Salon.com, The Northwest News Network and Culinate.com, and in The Oregonian and Portland Monthly. She chronicles her cooking experiments at Mostly Foodstuffs.
She kindly shared a recipe for a Turkish mina de carne, featuring a rich filling of oniony lamb and beef in tomato sauce, perked up with handfuls of fresh parsley and dill. I adapted my own favorite spinach-feta pie filling as well, adding extra moisture in the form of not-traditional-but-oh-so-creamy cottage cheese, to account for the matzo's tendency to sop up liquid.
And because Passover also celebrates the coming spring, I pulled together two fillings celebrating the new crops. A Roman-inspired potato-artichoke filling is simmered with saffron and studded with peas, then topped with punchy parsley-lemon-garlic gremolata. Leeks, which are often fried up as fritters at Sephardic Seders (the beloved keftes de prasa), are sauteed with spring asparagus, then given a sunny lift with fresh mint and lemon zest.
Whatever the filling, the basic template is the same: Moisten sheets of matzo with water and set them aside for a few minutes to absorb the liquid and soften. The pliable sheets are then layered with your filling of choice — most of these recipes use three layers of matzo, although Abadi's large and saucy mina is best made with four. The top layer of matzo is glazed with a beaten egg, to give the finished dish a burnished shine.
After a good bake, the mina is allowed to set for a few minutes, and then devoured. Matzo is certainly no longer a bread of affliction.
How to makeover matzo, a traditional Passover staple
- comments Leave a comment
- facebook Share this item on Facebook
- whatsapp Share this item via WhatsApp
- twitter Share this item on Twitter
- email Send this page to someone via email
- more Share this item
- more Share this item
NEW YORK – When Amy Kritzer was growing up in Connecticut, her mother made lasagna from matzo each Passover.
The holiday, which commemorates the end of slavery for the Hebrews in ancient Egypt, calls for Jews to avoid leavened grain in products like regular pasta and bread, so it’s matzo’s biggest moment of the year. But lasagna?
“We almost never ate lasagna the rest of the year,” Kritzer, 31, laughed. “I was sure I could live without it that one week. But it was like a little challenge, what to do with the matzo.”
In recent years, matzo has undergone a makeover as the people who churn it out – by hand or machine – and the people who eat it have come up with new recipes and flavours for the large cracker with a big place at the Seder table – but a bad rep in the taste department.
“It turns out it’s a pretty darn good canvas,” said Lucinda Scala Quinn, executive editorial director of food at Martha Stewart Living, where the company’s test kitchen has been coming up with new ways to use matzo. “We live in an age where everybody, it seems, is an inventive cook. Matzo has been this undiscovered ingredient waiting to be used beyond just kind of breaking it at the Seder,” she said.
This year, Passover begins the evening of April 14, and at Kritzer’s house in Austin, Texas, where she often hosts Seders, matzo has some new buddies.
“Ironically, all of my non-Jewish friends love matzo,” said Kritzer, who has a recipe blog called Whatjewwannaeat. “I think because they don’t have to eat it, they’re like, ‘Matzo, it’s delicious.’ And all of the Jews are like, ‘What, I don’t want to eat this.”‘
In addition to boxed matzo, from onion-poppy to chocolate-covered, we now have Matzolah, a commercial matzo granola that was 35 years in the making in Wayne Silverman’s kitchen.
View image in full screen
He put it on the market last year, after selling it in stores briefly over a decade ago, and earned accolades at Kosherfest, an annual showcase for kosher foods. There’s maple nut, whole wheat maple nut and gluten-free cranberry orange.
“When a Jewish person sees matzo they say, ‘Oy, matzo.’ Dry, sticks to the roof of my mouth. And when they see a product for Passover they say, ‘Oy, Passover. Even worse.’ We’ve tried to get people away from that notion,” said Silverman, in Decatur, Ga.
He chose “The Trail Mix of the Exodus” as Matzolah’s slogan.
Doug Freilich of Middletown Springs, Vt., makes small batches of artisanal matzah he calls Vermatzah. He started production about six years ago with help from his wife and two daughters. He makes his matzo in the more traditional round shape using grain he grows and grinds himself, then pops it into his wood-fired oven and wraps it in parchment paper with a delicate tie before gently placing six pieces in metal tins of bright green, red and yellow.
View image in full screen
Freilich sells online and ships around the country, also using simple cardboard boxes. Sisterhoods at synagogues like his matzo, as do customers at food co-ops around the Northeast.
“We want to stay small and sustainable and really hold on to that quality,” he said, noting that his matzo is “eco-kosher” but does not meet the stricter kosher rules for Passover.
The DIYers are in full force on the matzo front. They’re going online to show off chocolate-dribbled matzo s’mores, matzo melted cheese sandwiches, matzo brei cupcakes (named for a matzo-egg dish) and matzo napkin rings made of colour-copied prints of the real thing.
Taking a cue from gingerbread houses, matzo houses incorporate traditional Passover treats as decorations and chocolate as mortar. Other matzo creations include nutty, fruity brittles and barks in chocolate and caramel, matzo-layered ice cream cakes, toasted matzo crumbles on salads and matzo-crusted chicken cutlets. Quinn likes spreading herb, spiced or lemon zest-infused olive oil on matzo, then baking it, or giving the oil as a Passover gift in a fancy bottle. Matzo-themed kitchen timers, aprons and iPhone cases are abundant.
“There’s been quite a bit of movement in the matzo,” observed Menachem Lubinsky, Koshertoday.com editor and co-producer of Kosherfest, an event he helped found 25 years ago. “I think the sky’s the limit here. The opportunities are enormous.” Kosherfest is scheduled to take place in November in New Jersey this year. Last year, it featured about 11 flavours of matzo, he said.
With only two major mass manufacturers of matzo left in the U.S., Manischewitz in Newark, N.J., and family-owned Streit’s on the Lower East Side of Manhattan, American box matzo has lost ground to imports, primarily from Israel, Lubinsky said. More traditional, round and extra crispy handmade matzo – especially “shmura” made of a carefully guarded grain, is also popular.
Lubinsky and others see increasing interest in matzo among non-Jews, and from Jews year-round. “We do just as much matzo during the year as we do for Passover. It wasn’t always that way. It used to be probably 80 per cent Passover, 20 per cent daily,” said Aaron Gross, in the fifth generation of the Streit family.
The U.S. matzo market is worth about $86 million a year and the Israeli market more than $100 million, Lubinsky estimated.
Even old-school matzo makers like Streit’s offer a variety year-round – including whole wheat and Mediterranean, with sun-dried tomatoes, garlic, basil and olive oil. But the company sticks closer to basics for Passover, adhering to special procedures that include thorough cleanings of the nearly century-old factory, a six-story plant in a string of old tenements. Equipment is scrubbed again and again between batches, and the matzo must bake within 18 minutes once the water and wheat are mixed – all under rabbinical supervision.
Streit’s produces 2,000 pounds of kosher-for-Passover matzo an hour between September and two weeks before the holiday begins. “It’s just a very painstaking, long, labour-intensive process, and we’ve been doing it the same way all these years,” said Gross, who runs the plant with two cousins.
“They say the most difficult things to make are with the fewest ingredients,” he added. “You can’t get much fewer than flour and water, right?”