Hi, it’s me, GoofingOff, confessing again. I have another confession to make (at this rate, folks might think I am Catholic….just give me a couple of Hail Mary's and one Our Father to go, please). I am a screw up. Not all the time but sometimes and when I screw up, I do it real good. I earned the name GoofingOff not just because I goof off but because I goof things up. That post I did with the fabulous recipes, you know, what do you do with 5 pounds of matzoh in a 2 person house, is gone… missing in action, er, cyberspace, all because a certain blogger pushed the wrong button (you know her. Her initials are G.O.). A week before Pesach and I have to write the recipes again.. ugh. OK, deep breath, I will try it again. Oh, and for all those folks I might have offended by the church comments…..suck it up. I have to wait all year and fast to be forgiven….even worse is preparing the food for the Break the Fast dinner when you haven’t eaten or drank anything for almost 24 hours. This time I’m going to include the dessert recipes. Yum! And this time I promise (pinky swear) to keep my finger off the delete button.
Here’s a couple of recipes from Nelle at Oy Clay! Pottery
Substitute the noodles in you favorite Lasagna recipe with strips of matzoh and voila! Well this one sounded real good so I told my friend about it. She added this cool twist substituting ground pecans for meat (she used to be a vegetarian). I tried it and it was good. The secret to using the nut meal is to mix it with cheese (ricotta or cottage cheese works very well) and an egg, then add it to the lasagna or whatever else you are cooking. So, when making the lasagna, use sliced yellow squash or zucchini in your layers, the nut mixture, cheese, and the matzoh. Not too shabby, in fact, pretty darned good.
Savory Matzoh Bake
Onions, mushrooms, peppers with any other veggies you like, seasoned however you like (think Garlic, salt, pepper, a touch of oregano, a little rosemary…fresh if you got it). A little chicken or veggie broth to soften the matzo and bake until the veggies are fork tender……if you’re using vegetable broth you can add a little cheese, maybe cheddar, swiss, parmesan, or jack….if you’re using chicken broth, you can add chunks of cooked chicken.
You’ll need about 2 cups of veggies, 4 eggs, maybe 1/2 cup of shredded cheese, and 2 matzos crumbled up. Put the matzoh in a pie pan and add the vegetables. Break the eggs in a bowl, scramble and add salt, pepper, and paprika (herbs are good, too) then add the cheese to the eggs and mix. Pour the egg-cheese mixture over the matzoh and veggies. Cook at 350 degrees until the top is golden brown, about 40-45 minutes.
Mark Kaplan makes a Matzoh Pizza that sounds absolutely divine!
Make a relish mixture with sun-dried tomatoes, olive oil, a splash of balsamic vinegar, kalamata olives, and spices (garlic and oregano for me) and spread the mixture over matzoh. Add parmesan flakes on top and bake the pizzas until the cheese is golden. Yum! I’m going to try it with the ground nut mixture….just for fun. Maybe a few sautéed onions and mushrooms, too.
Matzoh S’mores! Matzah, chocolate, and marshmallows in the oven until melted.
Sweet Matzoh Kugel
Apples, cinnamon sugar, raisins and matzoh, with butter or margarine. Bake at 350F for 45 minutes. Make sure you sprinkle cinnamon/sugar on top. too.
Passover Apple Crisp (this one’s from me, GoofingOff)
6 large apples (Granny Smith or Jonathon) 1/2 cup of sugar 1/4 cup butter or margarine 1/2 cup matzoh meal 1 teaspoon cinnamon
Peel, core, and slice the apples. Place the apples in a baking dish sprayed with PAM (you can butter it, too…you have my permission). Mix the sugar, matzoh meal, and cinnamon, then cut in the butter or margarine. You want it chunky, not smooth and creamy. Sprinkle the mixture over the apples and bake at 350 degrees until the apples are bubbly and the topping is lightly browned. You can add chopped walnuts or pecan, too, for a little bit of fun. If there’s Passover ice cream, now’s the time to use it.
Matzoh Apple and Raisin Pudding from Meredith Laskow
Make this pudding like you would a bread pudding, with eggs and milk but use matzoh instead of bread. Season with nutmeg and cinnamon. She also makes the pudding with bananas instead of apples and raisins.
From April Greenspun of Agru Ceramic Arts comes a matzoh coffee crunch for breakfast. Her hubby takes coffee, adds milk, breaks up the matzoh into it (like large pieces of cereal) and adds sugar to taste. Fast and easy. I guess if you added chocolate syrup you would have a mocha crunch. Take that, Starbucks!
I know, this was supposed to be all about matzoh and, for the most part, it is, but not everyone shared matzoh recipes. Some team members shared wonderful recipes that work for Pesach and the rest of the year, like this incredible COCONUT MACAROON recipe that I have to share (yes, I know all caps is shouting but a coconut macaroon recipe should be shouted about).
From Greg Sager of Greg’s Creative Outlet
Chocolate Chip Coconut Macaroons
1 14-oz. Bag sweetened shredded coconut
2 cups chocolate chips
1 can sweetened condensed milk
Mix ingredients together. Drop by teaspoonfuls onto greased parchment paper. Bake for 10 minutes at 350 degrees until slightly browned. Store in an airtight container.
That’s the ones I found. I hope I didn’t lose too many of the originals. I think I will drown my sorrows in chicken soup and matzoh balls if I did (don’t want a hangover, I’d rather run my tush off instead). I found other recipes on the net but don’t want to share if I don’t try them out first.
Well, got to go. Need to light the candles (I’m late, I know, quit reminding me). Till next time, I’m GoofingOff!