Passover Food (archive)

[sexy_secretary]

hey all!
so Passover (Jewish holiday commemorating how we were slaves in Egypt many years ago) starts Monday and I was wondering if anyone here is going Kosher for Passover? What are some things you eat during the week?

my problem is that i want to really try to be good this year and not eat anything i'm not supposed to (there's more, but the short list is: leavened breads, grains (rice, couscous, etc), corn (including corn syrup which is in more foods than you'd think. ew.), beans). Sounds workable, but it can be tough for a whole week, especially if you have to eat out at all.

my dad has a recipe for matzah rolls, and i may make them but they are really dry and heavy. and eggy.

and all the packaged passover food is super crazy expensive, and i'm super crazy unemployed, so i think basically i'm just going to be a meat and veggie girl that week. i do have some matzah, some kosher-for-passover macaroons (mmmm. soft coconut cookies.), matzah ball mix, and i'm going to make some kishka from my mom's recipe (some sort of carrot loaf thing. i've never asked her what is in it, but i love the stuff).

any good recipes? how do you handle the week?

edited by knits to link to another Passover thread
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There were doves everywhere, and they were crying their asses off.

[neurochic]

I give up beer! It's a big sacrifice! But not corn syrup, I just don't have the energy for that. So I keep it mostly but I don't stress too much about eating chips that are in the "wrong" oil or something. I avoid most kitniyot - rice and corn - but will still eat legumes. I mean, I'm way too poor to buy all special kosher for Passover stuff, plus I really don't want to starve.

This year, I'll be cooking all this weekend. I plan on making lots of charoset because it's so yummy and I like to eat it all week, a brisket, and some matzo ball soup. For the rest of the week I'll also eat a lot of eggs, yogurt, and cheese. I may make lentil soup (which technically I shouldn't be having lentils but screw that) and maybe pumpkin soup. And for dessert I make this awesome chocolate-toffee matzo thing that I can post the recipe for if you want. It's yummy. I may also make a potato kugel just for kicks.

Lunches are the hardest for me as I'm at school all day and there isn't that much K for P food on campus (at least, not as much as I'd expect with so many Jews at this school) but I hear there is one truck that will make matzo brei and one deli that goes K for P and has latkes.

I don't know. Passover makes me really cranky. I love my carbs!
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[Spaniella]

Passover is my favorite holiday! Except I am not going to be "K for P" this year. I do love matzah sandwiches, like matzah and kosher salami is really good. I also love potato kugel. Making a brisket should definitely help you get through the week!

Neurochic, please post the toffee matzoh recipe!

Also, cant sephardim eat rice? That always makes me feel better about it.

[neurochic]

Okay, technically it's caramel mazto. But still really good, and way easier to make than the finished product would indicate:

4-6 plain matzos (I think I did 6 last year)
1c. unsalted butter or margarine
1c. packed brown sugar
3/4 c. semisweet chocolate or chocolate chips

Preheat oven to 350, line cookie sheets with foil and then parchment paper because otherwise you'll have a big sticky mess. Line cookie sheet completely with matzos. Combine butter and brown sugar in heavy saucepan, bring to boil, and boil about 3 minutes, stirring constantly. Pour over matzos, then bake for about 15 minutes (don't let them burn!). Remove from oven and sprinkle with chocolate, even out the choclate layer, break into bits, and put in the freezer to set (okay, I put it on the patio because it was cold and I have a tiny freezer).

It's really good.

During the week, I often cheat and eat egg matzo. I just like it better. I like to put either cream cheese or riccotta cheese on it. And I can't wait to make my brisket this weekend, brisket is so yummy! mmm, salty meat!
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If I were an enzyme, I'd be DNA helicase so I could unzip your genes.

grad school sucks

[Spaniella]

WOW that sounds awesome! I am totally making that! I am going to Passover at my friend's grandparents house, maybe I will bring that as a housewarming gift.

I was always under the impression that you only needed to eat Passover matzoh at the actual seder, and then you could totally just have egg matzah (matzoh, matzah?) during the week. My family was never that observant though. I went to conservative jewish day school and would come home and turn my nose up at my reform mom. Now I am right there with her.

[daircroi]

Er...Mr. F brought home the biggest case of matzah I've ever seen from Costco. Huge. I need lots of recipes for 'em.

**edited for correct pluralization...such a goy...
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[sexy_secretary]

greyfalcon, totally make fried matzah. (some people call it matzah brei) it'll change your life. i have loved it since i was a kid.

i approximate to taste, but here is the basic gyst:
for one serving use
2 matzahs
1 beaten egg
salt to taste
pepper to taste

break up the matzah into pieces (not totally small, like a little bigger than bite sized.). soak it for 15-20 seconds in warm water (you don't want it to mush in your hands, but be thoroughly soaked through). put the matzah in a big bowl and pour the beaten egg in. mix it up to coat (i use my hands. that might be gross to some, but of course i wash them right away). salt and pepper to taste (you really should add salt even if you don't usually salt things. otherwise it won't have much taste). dump mixture into hot, non-stick frying pan. fry until egg is cooked through and matzah is no longer moist, but not burnt. put on a plate and dig in!

i've seen someone describe it as Matzah French Toast. But it's crispier. soooo good.

and obviously i'm really bad at writing recipes!

in my younger days before i didn't want to make my gym membership pointless, i would eat this for breakfast every day of pesach. now it's a once (or twice) a pesach treat!
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There were doves everywhere, and they were crying their asses off.

[milonia]

So, I'm pretty secular and not at all consistant about my Jewish-ness, but I'm gonna try to keep Passover this year (it's been a few since I've tried).

I love the fried matzah too, and it's really good with fresh tomato and a fried--and still a lil' runny--egg on top.

I think Passover food is so hard for me 'cause I'm also a vegetarian. It's quite limiting. I'd never heard of no beans, before, though! I don't think I'll be going that far, personally. So I guess it'll be a lot of veggies, tofu(?), eggs.

And I make a mean maccaroon. I'll have to find that recipe.

[medusa]

I love Matzah brei. My dad makes it for brunch every passover and it's so yummy with sugar and cinnamon. Otherwise I am like neurochic and find that passover makes me very cranky too. It's the whole moment you can't have something totally crave it thing.

I am going to have to try out some of these recipes. I usually end up eating a lot of eggs, Temptee cream cheese, and fish.

Question for y'all since I was having a brain freeze about this last night....hummus is kosher for passover, right? It's chick peas and tahini, I started worrying myself over tahini since its sesame seeds. Maybe because I always picture them on bagels, is what's confusing me.

I'll have to get the recipe from my mom for her "crispy sticks" but they are make with matzah meal and egg and then pan fried and sprinkled with salt.

[neurochic]

See, when I make matzo brei I make it sweet, not savory. So instead of salt and pepper I use brown sugar and cinnamon and I serve it with maple syrup.

I'm also thinking about trying to make a matzo lasagne but I can't decide whether it would be yummy or gross.

Technically chick peas are kitniyot if you're Ashkenazi, but I eat it anyway. I'm SO not Orthodox. Quinona, however, is allowed even for the Ashkenazi but I've never eaten it so I don't bother. Here is a list of what is kitniyot in case you want to check. I think it's silly, myself - I don't confuse chickpeas and chometz but I guess Middle Ages rabbis did or something.
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If I were an enzyme, I'd be DNA helicase so I could unzip your genes.

grad school sucks

[Spaniella]

I dont know WHAT i will do without FENUGREEK for a week!

[sexy_secretary]

good to know about Quinoa!!!

so that list is crazy. i checked it because i was wondering about soy (tofu) and my mind is blown. i don't think i've ever followed this to the highest extent even as a kid when my mom organized everything because STRING BEANS!?!? come on...and fennel? i do not understand why these are kitniyot?

LICORICE?
MUSTARD?
SNOWPEAS?

I had no idea and don't get it.
Ah well, I'll try my best...
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There were doves everywhere, and they were crying their asses off.

[new2net98]

I saw the note about the kishka. Do you have the recipe for it? I haven't had it since I was a kid. Is it kosher for Passover?
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[sexy_secretary]

welcome!
yes, kishka is kosher for passover if you make it this way (my mom's recipe):
Mock Kishke

1 box kosher for passover Tam Tam crackers
1 lg. rib of celery
2 lg. carrots scraped
1 lg. onion, chopped
1/4 cup melted margarine
salt & pepper

Sautee onions til soft in a little margarine. Put crackers in food processor with steel blade and process. You don't want the pieces to be a fine as breadcrumbs - there should still be some larger pieces, about pea sized. Put in bowl. Process carrots & celery with steel blade til fine. Add to crackers. Add onions and melted margarine. Season with salt & pepper and mix well until moistened. Divide into 3 parts. Use 3 18" pieces of foil and shape each part into a log shape on the foil. Wrap tightly, especially the ends and bake @ 350 for about 50 minutes. (seam side up). Open foil and bake 5 - 10 minutes longer. Watch carefully - you don't want it to dry out. May be frozen before baking.

neurochic, my mom makes matzah lasagna every year. when i was a kid i thought it was the bestest most awesome passover food ever. now i think it's disgusting (that may be because my mom uses fat free cheese now though. ugh.). I can try to get her recipe if you want it, but i suppose i didn't give such a glowing review ; )
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[racheli]

Gahh! HOW did I miss this thread? I guess I was avoiding the food board for a while because I didn't want to be jealous...

Anyway, Pesach is over on Tuesday but just in case anyone needs recipes, I have a TON. I'll have to remember to post them early next year.

I may have posted this one last year but here is Pesach mac 'n' cheese (you gotta be a little open-minded with this one, but personally I think it is AWESOME and my boyfriend has eaten it three years running despite saying "ew" every time I mention it...):

3 large eggs
3 1/2 c. matzo farfel (or 6 broken up matzos)
1/2 c. cheddar cheese
1 c. milk
1 tsp. salt
1/4 tsp. pepper
1 pt. sour cream
1 stick butter, cut into 16 pieces. (May use less if desired.)

1. Preheat oven to 350. Greast 2 qt. casserole with butter.
2. Beat 2 of the eggs well and pour over farfel.
3. Cut up or shred the cheese. (Or use pre-shredded.)
4. Beat last egg and stir in milk, salt and pepper.
5. Layer in casserole 1/2 the farfel, 1/2 the cheese, 1/2 the sour cream in dabs, and half the butter. Repeat. Pour milk over.
6. Cover and bake 30 minutes. Remove cover and bake another 10-15 minutes to brown.

Serves 6-8.

And the best breakfast ever (besides matzah and whipped cream cheese), Pesach "granola":

1/2 lb. matzah farfel
1/2 cup oil
1/2 cup brown sugar
1/2 stick butter
1/2 cup water
1/2 cup chopped nuts (sliced almonds or pecans)
1 tsp. cinnamon
coconut to taste
raisins to taste
dates to taste

Melt butter with oil, water, and brown sugar. Add remaining ingredients. Spread on lightly greased cookie sheet. Bake at 350 degrees for 25 minutes. Turn over occasionally, especially the corners.

My mom's notes: I add raisins and/or dates at the end and mix it into the baked granola just as it’s coming out of the oven. If you prefer to bake the granola with the fruit, be VERY careful that it doesn’t burn.

Store in Tupperware or tin container. Eat with milk, yogurt or just plain!
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