ChefUptothePlate

Food, Nutrition and Cooking


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Chef Up to the SEDER Plate

As my last Passover post for this year, I offer you a great way to use up any leftover Charoset. This makes a great breakfast or brunch dish and could even be served for dessert.

Charoset Chremsel – Yield 12-16 pancakes

1 cup matzo cake meal (substitute matzo meal if you don’t have cake meal)

3/4 cup charoset (whatever type you have on hand)

1 cup water (+ additional as needed if batter is too thick, this will depend on the liquid content of your charoset)

3 eggs or 3/4 cup egg substitute

Combine all ingredients, mix well. Prepare griddle or frying pan with cooking spray. Drop by ~ 1/4 cupfuls onto hot pan. If the batter doesn’t “spread” much, press down with bottom of measuring cup.  Cook until browned on one side then flip and brown the other side.  

These can be served with more Charoset, maple syrup or just as is. 

Many chremsel recipes call for the separation of the eggs and beating of the egg whites to add fluffiness. Being a bit lazy (especially first thing in the morning), I just add the eggs or egg substitute whole and give it a good mix. The texture is good, no need for that extra step. 

 

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Peanut Butter and Chocolate Matzo Candy

A recipe for delicious matzo toffee crunch candy inspired me to come up with this version that has more protein, healthier fat (from the peanut butter) and is even easier to make.

Peanut Butter and Chocolate Matzo Candy

2 sheets of matzo (white or whole wheat)

~ 1/2 cup peanut butter (preferably natural, chunky) 

~ 1 cup semi-sweet chocolate chips (Trader Joes makes one that is parve)

Preheat oven to 350 degrees F. Line a baking sheet with foil or parchment. 

Spread the peanut butter on the matzo and bake for 8- 10 minutes; keep an eye on it, you don’t want the PB or the matzo to burn. 

Turn off the oven. Sprinkle the chips on top of the hot matzo and put back into the oven (remember the oven is OFF) for about 8 minutes.

Remove from oven and spread the chocolate evenly over the matzos. BE CAREFUL, THE MATZO IS VERY HOT AT THIS POINT. Let cool so that chocolate hardens. Break into bite sized pieces. 


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Don’t “Pass-Over” this dish

Sephardic Carrot and Asparagus Salad

2 lbs carrots, peeled

1 1/2 lbs asparagus, trimmed and cut into 2″ lengths

4 T olive oil (lemon flavored if you have it)

2 onions, cut in half and then sliced into thin 1/2 moons

1/2 tsp each hot red pepper flakes, paprika, ground cumin

1/2 tsp caraway seeds

Cayenne pepper to taste

1/4 cup fresh lemon juice and the zest from the lemon

Cut the carrots into 2″ lengths and then quarter each length (or use peeled baby carrots cut in 1/2 lengthwise). In a large skillet with high sides combine the carrots, a pinch of salt and enough cold water to cover. Heat until water boils, then lower heat and simmer the carrots for about 7 minutes. Reserve the liquid. Remove the carrots to a large bowl. 

Add the asparagus to the same liquid in which the carrots cooked, boil for 3 minutes, reserve 1/2 cup of the liquid to a measuring cup and remove the asparagus to a colander. Immediately refresh the asparagus with cold water and drain. 

In the same skillet heat the olive oil over medium heat till hot (but NOT smoking). Cook the onions for about 10 minutes, stirring frequently. Add the reserved liquid and the spices (except the cayenne), bring to a boil. Add the carrots and simmer uncovered for ~ 5 minutes. Add the asparagus, the cayenne and salt to taste.

Add lemon juice and zest just before serving. This dish can be served warm or at room temperature and leftovers are great cold on a green salad. Serves 8 or more.


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Tromp les papilles

Looking for vegetarian hors d’oeuvres and/or watching your cholesterol, the following recipe will definitely “tromp les papilles” (fool the taste buds):

String Bean Pate (Mock chopped liver) – serves ~ 12

1/2 lb frozen string (green) beans cooked in the microwave (no water added) for about 5 minutes, then left to continue steaming (without further cooking) another 5 minutes

3 large chopped onions

2 hard boiled eggs or 3 hard boiled egg whites

1/2 cup chopped walnuts

~ 1/4 tsp salt, 1/2 tsp ground black pepper

Spray skillet with cooking spray and saute onions for ~ 10 minutes until they soften and are slightly browned. In a food processor, chop cooked green beans and onions for a few pulses. Then add the remaining ingredients and continue to process until the texture is pleasing to you and resembles chopped liver.

Serve on matzo or other crackers.

 


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Lots and lots of Matzo

Close your eyes – you will swear you are eating Greek Spinach Pie

Matzo Spinach Pie

20 ounces frozen chopped spinach, thawed and drained

6 sheets of matzo or 8 oz matzo farfel

4 large eggs or 1 cup egg substitute

6 ounces grated Parmesan cheese (Parmigiano Reggiano is best)

1 package (8 oz) farmer cheese

4 ounces crumbed feta cheese

Cooking spray

Preheat the oven to 350 degrees F. Lightly soak the matzo in water to slightly soften, crush and drain thoroughly or use the farfel with a small amount of water added to soften. 

Beat the eggs, add the spinach, matzo and cheeses. Combine thoroughly. Spray a 9 x 13 baking pan with cooking spray. Spread the mixture in the pan and bake for 45 minutes or until the top is golden and firm. Serve hot or at room temperature. Serves 6 as a main dish and 8-10 as a side dish.