Is It Passover Yet?

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We can’t ignore it any longer: Passover is less than a week away. If you are looking for a new Haggadah, check out the selection in the library. You may still be able to order one of the new family-oriented Haggadot. Or try downloading from the internet. There are many contemporary Haggadot just waiting for you.   The call number on the spine of library books is 262.5.

If Passover is almost upon us, it means that soon you – or someone you know – will be cooking up a storm. As I’ve gotten older, my Passover mantra has become KISS- Keep It Simple, Stupid. No more multi-step preparation with exotic ingredients no matter how delicious the dish sounds.

Here are some easy, accessible recipes for Passover and every day. For more Passover recipes, search the cookbook section of the library 641.5.

 

I always thought my mother invented matzah pizza. Maybe she didn’t, but I bet someone’s mother did to satisfy a picky child’s wish for pizza during Passover.

Matzah Pizza

Ingredients
Sheets of matzah
olive oil
2 tablespoons sauce (approximately)
shredded cheese
seasonings

Directions

  1. Brush matzah with oil.
  2. Spread your choice of sauce on the matzah.
  3. Sprinkle shredded cheese on top, leaving a small border.
  4. Top with your choice of herbs such as oregano, garlic or basil.
  5. Bake at 400 degrees for 6-8 minutes. Let cool slightly. Cheese will be very hot.

 

From the wonderful Women’s Seder and co-chair Jackie Feinberg comes this squash dish that even squash haters will like. And the skin doesn’t have to be peeled off.

Baked Squash

Ingredients
3 pounds butternut, acorn or other sweet squash
3 tablespoons olive oil
1 tablespoon brown sugar
1 teaspoon cinnamon
1 teaspoon salt

Directions

  1. Thinly slice the squash, leaving the skin on.
  2. Roast at 450 degrees for 10-15 minutes.
  3. Toss with olive oil, brown sugar, cinnamon and salt.
  4. Roast another 10-15 minutes, or until soft

 

Casseroles are about the easiest dishes to make. From The Nosher comes this recipe for Jibn, Syrian Frittata.  While it’s not a special for Passover dish, it’s perfect for Passover, comes together quickly and is delicious. Using feta cheese makes this into a first cousin of Greek spanikopita.

Jibn

Ingredients
2 pounds frozen, chopped spinach, thawed or zucchini
6 eggs
16 ounces of cottage cheese
2 cups shredded muenster or mozzarella
1 teaspoon salt

Directions

  1. Preheat oven to 350 degrees.
  2. Grease a 9 x13 inch pan
  3. Squeeze as much water as possible out of spinach.
  4. In a large bowl, mix spinach, eggs, cheese, and salt.
  5. Transfer to baking dish and bake 45-60 minutes until top is golden and inside is cooked through.

NOTES: Use feta or Monterey Jack for all or part of cheese.
Reduce amount of spinach.
Add some grated onion , either fresh or dried.
Add sautéed onions, mushrooms and red pepper.
Add some Greek seasoning.

This dish will freeze or can be reheated. To see if it is heated all the way through, insert the blade of a table knife into the middle. If the knife comes out hot, so is the food.

 

This quick to put together dish can be a side dish or a light main. It’s perfect for when you need something versatile and fast.

Broccoli/Potato Kugel

Ingredients
2 cups water
1 package potato pancake mix
4 eggs or 1 cup egg substitute (if making not at Passover)
1 cup chopped broccoli or more to taste
1/4 c. oil

Directions

  1. Combine water and potato pancake mix. Let stand 10 minutes.
  2. Add eggs, broccoli and oil.
  3. Put in a pre-greased 8×8 pan.
  4. Bake at 350 degrees for 1 hour or until done.

Notes: Double the recipe for a 9 x13 pan.
I suggest at least 3 cups of broccoli. You can use thawed frozen.

 

All the heavy Passover food calls for light desserts. If you’ve never made or tried grilled pineapple, you are in for a treat. Preparing this can be as simple or as complicated as you wish.

Grilled or Baked pineapple

Ingredients
1 pineapple cut in spears, rounds or chunks
butter
brown sugar
cinnamon

Directions

  1. Melt butter. Mix in brown sugar. Either brush the mixture on the pineapple rounds or spears or toss with pineapple chunks.
  2. Sprinkle with cinnamon.
  3. Grill on a grill pan or bake in the oven at 425 degrees for about 20-25 minutes until the pineapple begins to brown.
  4. Serve warm or at room temperature.

Notes: A dash of cayenne adds a little zip to this dish. Allspice is also a good seasoning for the pineapple or Trader Joe’s Chili Lime Seasoning.

Hag Sameach! Batayavon!

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