Week {25} Recipes

 

April 19th 2015

Contributed by:

 

0 comments | Leave Comment

 

Now that we are back to “normal” pantry’s how is everyone settling in? This week sounds SO Delicious!

enJOY!

 

Triple Layer Blueberry Mousse Cake  (for Israel’s day, but not so easy)

Oven Roasted Falafel

Rosemary Roasted Chickpeas

Simple Baked Salmon with Sauce

Sweet and Spicy Chili 

Mandarin Spinach Salad with Chicken

Warm Chicken and Lentil Salad

Turmeric Rice


 

Week {24} Recipes

 

April 17th 2015

Contributed by:

 

0 comments | Leave Comment

 

Back to chametz! With a whole hag of chametz free food I still didn’t get to try all the recipes I wanted to! I guess they get saved for next year or I’ll sneak them in ;)

Baked Chipotle Crisped Chicken

Beet Pepperoni Pizza

Healthy Samboosak Stuffed with Chickpeas

Tuna Salad with Chickpeas and Fresh Dill

Simple Poached Salmon

Simple Beer Basted Chicken

Simple Asian Beef Salad

Simple Spelt Pancakes

Chive Biscuits


 

/RECIPE/ Flourless Chocolate Cake with Dark...

 

April 16th 2015

Contributed by:

 

0 comments | Leave Comment

 

Chocolate cake. Passover friendly chocolate cake. Passover friendly chocolate cake with a chocolate glaze. I’m hooked!!!! And I have a wonderful tip for you!!!

I just HAD to try this recipe, it was as if it called my name or something… ;) Looking over the pictures again has my mouth watering! Don’t make this cake with the mindset of fluffy, light sponge cake. Instead, think “Brownie Cheesecake” because this recipe is like a marriage of a brownie and a cheese cake all wrapped up into one! Wonderfully fudgy, with a creamy smooth texture. And such a rice chocolate – be sure to serve with a cold glass of milk or fresh coffee!

The cake require a little bit of patience – its not a box mix ;) But your patience will be rewarded with a beautiful little slice of this delicious cake. It was the hardest thing not to devour this cake right away. We all had to stare at this until Shabbos afternoon!!! That was hard.

Are you ready for your tip? To keep you springform pan a little cleaner and to help it get a better seal wrap the bottom disk in foil. Lightly press it around the sides just so it can hold. Then when you snap on the ring of the pan it will help create a tighter seal, preventing some leaks. After it’s wrapped in foil and the pan is assembled place a circle of parchment paper in the bottom of the pan (you can see in the picture where I pointed it out.)

All the mixing and melting it very worth it! And on the servings I would say you could safely serve this to at least 10-12 people. This is such a delightfully rich cake a little slice is perfect!

All the best!


 

/RECIPE/ Creamy Spinach Torta with Potato Crust

 

April 16th 2015

Contributed by:

 

0 comments | Leave Comment

 

This is now the secret weapon in my kitchen! Who knew you could get non-spinach lovers to happily eat spinach?!?!? Everyone, and I mean EVERYONE loved it!

This one could spoil you for pesach – you don’t miss chametz with all this amazing recipe (and all the others found here on joyofkosher.com) this one takes the prize! Those of you who are gluten-free will adore this recipe! The potato crust give you the carby-ness and crispiness that you want in a crust without the chametz or gluten!

I bought a springform pan for pesach just so I could try out this recipe and a flourless chocolate cake recipe. It was very much worth it! These recipes may even get my year-round springform pans more use.

For ease of making I’d say it’s moderately-easy. Making the spinach mixture is easy and can be done while the potatoes are precooking. Layering is pretty straightforward but here is one little tip; once you get to the rim layer of potatoes you might need a second hand to hold up the last potato slice while you pour in the spinach mixture. It takes a little extra time (the precooking of the potatoes take 20 min itself) but the little extra steps make this one outta-this-world recipe!

All the best!


 

Cooking With Joy: Loaded Burger With Special Sauce

 

April 16th 2015

Contributed by:

 

0 comments | Leave Comment

 

Who doesn’t love a good burger? Our family does! The way I prep burgers at home is by making a patty of ground beef, seasoning it on either side with some BBQ sauce and grill seasoning and searing it in a sauté pan. (We live in an apartment, so grilling isn’t always an option). When we go out I love experimenting with new flavors on my burgers. I have had spicy caesar burgers, burgers with fried eggs and crispy pastrami and some really great chili burgers, just to name a few.

While the delicious aroma of sautéing onions filled the kitchen, I began prepping the special sauce made of pickle relish, ketchup and caesar dressing (the recipe called for pareve ranch but I had a really yummy caesar dressing already opened in the fridge). I lightly mixed the onions, ground beef and sauce in a bowl until they were just combined. Like I mentioned, grilling wasn’t really an option so I cooked the burger in a sauté pan on the stove. I did find the burger to be a little “wet” from the sauce being mixed in.  The sauce added a really nice flavor, just a different texture than I am used to, still very yummy though.

We served the burgers topped with the sauce, pickles, tomatoes, and lettuce on chiabatta rolls, while it is less traditional than a sesame seed bun, I am a sucker for good bread and love to find excuses to enjoy it. The burgers piled high with the sauce and toppings were super moist and delicious! As our 6 year old bit into his burger he said “this is the best meal ever, Mommy you should be a chef AND a nurse”.  For that alone, this was all worth it!

Loaded Burger with Special Sauce

Loaded Burger With Special Sauce page 205
DRESS IT DOWN Unloaded Burger

Note: This blog series, Cooking With Joy, is meant to be a companion to the Joy of Kosher with Jamie Geller cookbook.  Most of the full recipes are only available in the cookbook.


 

67 Israeli Food Recipes You Need To Try

 

April 15th 2015

Contributed by:

 

0 comments | Leave Comment

 

Yom Haatzamut is just around the corner and Israeli is turning 67!!!  Let’s celebrate with some Israeli food.  It might intimidate you to try making your own Israeli food, but it is easier than you think and JoyofKosher has got your back.

Prepare a breakfast so delicious it will transport you to a hotel in Jerusalem eating in the sun. Go all out with a three course feast, or take it easy with a simple on-the-go Israeli salad in pita. Whether it’s making homemade tahini or hummus or tackling Israeli meatballs simmered in tahini, choose from these sixty seven Israeli recipes to create an authentic and fun Yom Haatzamut and celebrate Israel.

Meat Mains: 

Lamb Shawarma with Pomegranate Mint Salsa

These 16 mains will bring you to the streets of Israel with the first bite.  Consider a classic Shawarma or go for this spiced up version served with pomegranate salsa.  Try your hand at any of our Kabob recipes and don’t shy away from a challenge.  The Kataifi Nests with Mauritanian Ground Lamb are made with store bought nests from the freezer!!  They not only look elegant, but you will WOW you guests with their flavor.

1. Israeli Meatballs Simmered in Tehina
2. Homemade Schwarma
3. Kataifi Nests with Mauritanian Ground Lamb
4. Middle Eastern Roasted Chicken 
5. Roasted Chicken Thighs with Grilled Eggplant and Mint
6. Herb Crusted Lamb Shoulder
7. Sumac Dusted Beef Skewers with Spicy Mango Chutney
8. Beef Moussaka with Matbucha
9. Lamb Shawarma with Pomegranate Mint Salsa
10. Adena Kabab Lamb
11. Kebab’s with Pistachios 
12. Lamb Chops on a bed of Couscous
13. Schnitzle and Pititeem Israeli Cous Cous
14. Falafel Crusted Chicken with Tahini Sauce
15. Pomegranate Chicken
16. Mediterranean Braised Beef

Falafel:

Black Olive Falafel from Taim

Ever think you could make your own falafels from scratch? You don’t even have to fry them if you don’t want to.  Take a lesson from the chef behind Taim restaurant and use olives or harissa instead of herbs if you like with her Falafel recipe.  You can even make our Chocolate Falafel.

17. Black Olive Falafel
18. Indian Red Lentil Falfel
19.  Oven Roasted Falafel
2o. Chocolate Falafel

Salad:

Jerusalem Artichoke Salad

From traditional Israeli Salad to our non-traditional Israeli Fruit Salad, we have everything.  Pack it up for lunch, go out for a picnic or stuff it in a pita to celebrate like the Israelis.  Don’t miss the Jerusalem Artichoke Salad pictured above. You won’t regret it!!

20. Israeli Salad
21. Israeli Cabbage Salad
22. Israel Pepper Tomato Salad
23. Jerusalem Artichoke Salad
24. Middle Eastern Carrot Salad
25. Zucchini and Dill Salad
26. Eggplant Maple and Soy Sauce Salad
27. Beefed Up Israeli Salad
28. Israeli Fruit Salad
29. Couscous and Cranberry Salad
30. Mediterranean Bulgar Salad
31. Israeli Inspired Leafy Green Salad

Mediterranean Dairy Lavash Nachos

Apps, Sides, and Breads:

WOW your guests and make your own pita bread or surprise them with crunchy Mediterranean Lavash Nachos. You can never go wrong with Turmeric Rice and make sure to snack on our Tahini Sesame Kale Chips.

32. Whole Wheat Couscous
33. Turmeric Rice
34. No Knead Whole Wheat Pita Bread
35. Mediterranean Lavash Nachos
36. Cauliflower Couscous
37. Pita Bread
38. Roasted Eggplant with Tahini
39. Tahini Sesame Kale Chips
40. Cauliflower with Tahini and Silan
41. Zaatar Flatbread

Dips:

Hummus, Hummus, Hummus… can go way beyond chickpeas, try out one of the Hummus recipes below, including the beautiful TriColor Hummus.  Don’t forget Tahini, pure sesame paste can be livened up more than you realize!

42. Zesty Walnut Hummus
43. TriColor Hummus 
44. Pinto Bean Hummus
45. Zucchini Babaganoush
46. Edamame Hummus
47. Colorful Tahini
48. Babaganoush with Tahini
49. Matbucha

 

Dessert:

Frozen Slushy Limonana is filled with lemon and mint and the best icy treat

Yum!! Dessert is a great course to try something new like the this Frozen Limonana Slushy or these Limonana Bars based on the famous Israeli combo of lemonade and mint.   You can also try the festive Kachol V’lavan Cheesecake Squares, which highlight the blue and white colors of the Israeli flag. You can’t go wrong with a Bamba snack based Peanut Butter Mousse. If you’ve never tried Bamba it’s the leading snack food produced and sold in Israel according to Wikipedia and it tastes like a peanut butter cheese puff and makes for a delicious mousse.

50. Basbousa Semolina Cake
51. Kachol V’lavan Cheesecake Squares
52. Chocolate Swirl Bread
53. Limonana Bars
54. Israeli Style No Bake Cheesecake
55. Peanut Butter Bamba Mousse
56. Tahini Olive Oil Cake
57. Tahini Pomegranate Caramel Thumbprint Cookies

Fish:

Whole Baked Trout with Fennel

Flavor your fish with Israeli spices, like our favorite Zaatar.  You can even use it on Gefilte Fish.  You can also keep it simple by baked a whole fish.

58. Zaatar Crusted Gefilte Fish
59. Pan Seared Salmon with Sour Cream and Zaatar
60. Mediterranean Baked Trout with Fennel Salad
61. Mediterranean Style Sea Bass
62. Steamed Cod with Olive Tapenade

 

Shakshuka:

Shakshuka

Our last 5 recipes give you a range of ideas for Shakshuka. If you don’t already know, Shakshuka is a popular Israeli dish of eggs poached in tomato pepper sauce with spices, which is said to have been introduced in Israel by Tunisian Jews. You can even change things up with a Baked Portobello Shakshuka recipe. The portobello mushrooms acts as the perfect bowl to hold a delicious recipe which is made easy by using premade matbucha salad.

63. Lamb and Swiss Chard Shakshuka
64. Shortcut Shakshuka
65. Baked Portobello Shakshuka
66. Shakshuka with Haloumi Cheese
67. Classic Shakshuka

We hope you enjoyed our 67 recipes for Israel – let us know what you are doing to celebrate this year.

Main image is Beefed Up Israeli Salad


 

Post Passover Chametzfest Desserts

 

April 15th 2015

Contributed by:

 

0 comments | Leave Comment

 

I hear people groan about Passover food, particularly when it comes to desserts. But honestly, back in the day all we had was some aunt’s dry-as-dust sponge cake and two kinds of canned macaroons. In recent years there’s been much more, thanks to those wonderful cooks who created flourless chocolate tortes and mousse-filled Vacherins and so many other choices grandma never could have contemplated. Even the canned macaroons are better now and with many more flavors.

Still, when you can’t use regular flour or yeast, baking powder or cornstarch, our favorite desserts don’t taste the same as they do during the rest of the year. After a week of even the best of Passover sweets, most of us are ready to get back to normal eating. A post-Passover dessert chametzfest as it were.

Take brownies, for instance. Right after the holiday, wouldn’t it be swell to sink your teeth into a dark, sweet, chocolate-y brownie? That’s one of the first items on the list at our house. The grownups in my family like the brownies moist, fudgy and candy-like — the kind that horrifies the dentist. The grandkids like their brownies somewhat chewier because those are better for dunking into milk. My recipe is flexible enough to suit all of us, but to make it easier here is my recipe for my Fudgy Brownies and my Chewy Brownies (more flour plus baking powder).

Chocolate-Raisin-Nut Babka

Then, there’s Babka. There’s something magical about the fragrance of yeast cake baking after eight days without. But beyond the captivating perfume coming from the oven, babka’s crumb, tender on the tongue, is incomparable. For dessert or afternoon break or even breakfast, hot coffee and a slice of yeast babka – cinnamon or chocolate – is a most welcome treat after the holiday.

pudding cake

Pudding? Oh yes. Like grandma used to make from a box, but so much better homemade (and without all the additives and artificial ingredients). Or layered with graham crackers for Graham Cracker Pudding Cake.

I always make a fresh bunch of these Chocolate Chunk Grand Finale Cookies (nut free version) after the holiday because these are the absolute family favorites and my freezer is never without them, except during Passover! I also follow my grandma’s tradition to make something sweet using phyllo dough. She made apple strudel, but I like a sophisticated dessert such as Almond Phyllo Snails (M’Hencha), which are beautiful, so they’re a good bet if you’re having company over for dinner or coffee and …

Ah, Passover is so joyous. But when it comes to an end we sure love our Apple Pie and Fresh Ginger Cake, our Blueberry Muffins and Doughnuts. And all the rest!

Welcome back!


 

How To Make a Shlissel Key Shaped Challah

 

April 14th 2015

Contributed by:

 

0 comments | Leave Comment

 

Shlissel Challah, or Key Challah is customarily made the Shabbos after passover. It is said to be a Segula for livelihood and Parnasa (income). A key is placed into the Challah dough while being braided and some even shape their Challah like a key. Here is a step by step tutorial on how to shape your challah dough into a key using our favorite Challah Recipe (Jamie’s Geller’s famous dough).

Now, how to shape the key, check out our step by step instructions (using play dough for illustration purposes, but it is also fun to play with):

Step 1

Once your dough is risen and ready to use cut a small piece from the dough and roll out into  a long rope.

Step 2

Form the long rope into an upside down U shape.

Step 3

Cross the one side over the other at the top.

Step 4

Leaving the left side long, bring the bottom of the left rope through underneath the twist at the top as if making a knot, then either tuck the piece sticking out at the top over and under the challah (like the challah at the top) or bring the right side up the same way and then attach another rolled rope of dough to the top of the key shape.

Step 5

To finish up your key, take two small piece of dough (about the size of two quarters) and role them into small ropes, place them at the bottom the long rope like pictured above.   Place on a baking sheet, allow to rise and then bake as instructed in the challah recipe of choice.

Browse through all our challah recipes here.

 

key Challah

ff


 

Cookbook Spotlight: Spiritual Kneading *Giveaway*

 

April 14th 2015

Contributed by:

 

52 comments | Leave Comment

 

Spiritual Kneading Through The Jewish Months is Dahlia Abraham-Klein’s newest cookbook. In it, she features an evocative collection of challah recipes, Jewish spiritual insights, and Torah study as it relates to each Jewish month. The separation of Challah, in addition to baking challah, is a a woman’s mitzvah (commandment) and Rosh Chodesh, the first of each Jewish month, is traditionally a women’s holiday. In Spiritual Kneading, Dahlia focuses on women’s spiritual growth via the tradition of challah baking while meditating upon the Jewish theme of the month.

The book covers all twelve months of the Jewish year, with specific Torah text for each month. The book also features  a specific challah that relates to the Torah theme for that month, such as a Spiral Challah with Apple and Silan for Tishrei, a  Rainbow Shaped Challah for Cheshvan, a Cheese Loaf  for Kislev and a Star of David Challah for Tevet. Dahlia believes that kneading is an action meditation and so she also includes a meditation guided through the kneading of the challah dough.

Spiritual Kneading is also the perfect book for a Rosh Chodesh group. Each chapter gives sources, ideas, and questions to be discussed by the group while the challah dough is rising. The purpose of baking challah in this particular way is to develop ones own personal spiritual growth within the context of a Rosh Chodesh group.

Here are two delicious recipes from Spiritual Kneading Through The Jewish Months cookbook:

Basic Challah

In her Basic Challah Recipe with Dry Yeast Dahlia includes details on how to knead the dough as well as  how to freeze the loaves to bake at a later date, which is extremely helpful for those new to challah baking. It also makes 8 loaves so you can make the full recipe and freeze the challahs for the upcoming weeks.

Pita


Her Pita (round pocket bread) recipe is the perfect recipe for the month of Nissan, for which it is is featured. The recipe yields 30 pitas, which is excellent if you are cooking for a crowd. You can also always freeze the pitas you don’t use up.  The cooking time is quick (only 3-4 minutes for each batch) and so your pitas will be ready in no time.

***Giveaway***  Win a copy of Spiritual Kneading Through The Jewish Months by commenting below and then getting more chances with rafflecopter below

a Rafflecopter giveaway


 

Shabbat Recipe: Shemini

 

April 13th 2015

Contributed by:

 

1 comment | Leave Comment

 

In this week’s parsha, Shemini, Aaron’s sons, Nadav and Avihu offer a sacrifice to God, but bring “alien fire.” “Fire came forth from the Lord and consumed them: thus they died at the instance of the Lord” (Rabbi Matthew Berkowitz, Jewish Theological Seminary). After their deaths, Aaron was instructed by Moses, “you must distinguish between the sacred and the profane, and between the impure and pure; and you must teach the Israelites all the laws which the Lord has imparted to them through Moses” (Rabbi Matthew Berkowitz. Jewish Theological Seminary).

Commentary about the episode, notes, “Aaron is the gentle man of peace who never reprocess but only tries to bring people to God through love and kindness.’” (Reuven Hammer in The Classic Midrash, p. 189).  Being a disciple of Aaron is a daily challenge for each of us. Through our humble behaviors and speech, we can live in relationship with God as his vessels spreading the light of Torah to the darkest corners of the world.  Rabbi Brad Artson notes, “Our minds cannot master God, but the quest is essential nonetheless. . . . But to seek God, to yearn for holiness and to strive for righteousness, these orient our lives as a magnet positions the needle of a compass, providing us purpose, direction, and hope” (Rabbi Bradley Shavit ArtsonZiegler School of Rabbinic Studies).

The dish that I prepared for Shemini is about recognizing and integrating God into our lives. The dish includes two main ingredients: couscous and tomato stew. The couscous is symbolic of the Israelites while the tomato stew is the consuming fire. The two are blended together after presentation to represent the bringing of God into our daily lives. Rabbi Lazer Gurkow on Chabad.org comments that, “Aaron’s dominant trait was Chessed, kindness” (Rabbi Lazer Gurkow, Chabad.org). The concentric circles of the ingredients are also symbolic of the idea of chessed (loving-kindness) and the envelopment one feels when it’s expressed in relationship with another.

Find My Shemini Couscous and Tomato Stew recipe here.

Coucous and Tomato Stew


 

Cooking With Joy: Garlic Honey Brisket

 

April 9th 2015

Contributed by:

 

0 comments | Leave Comment

 

Most people I work with are used to me talking about “The Blog” and what I have cooking up that week. One of the cool things about me doing this project is people asking me for recipes and cooking advice. It is a nice feeling for sure, but the nicer feeling is them giving me feedback saying that I was helpful. My go to recipe to offer people when they ask what’s good in the book is this Honey Garlic Brisket. I have told many people at work that this is a no fail recipe and everyone who has made it agrees. I am going to say that it is probably my favorite recipe in the cookbook so far!

I actually made this recipe twice with different variations, once for Pesach and once for a regular Shabbos. All of you who have cooked for Pesach know that almost everything that you need is available. One thing that is available for Pesach, but never ceases to gross me out, is Pesach mustard. I was very skeptical putting that yellow “stuff” on a beautiful piece of meat. Since the original recipe calls for Dijon, I knew that the Pesach stuff needed be tanged up a little. I figured I could add some white wine vinegar to achieve that flavor.  I marinated the brisket in the fridge overnight and cooked it in the morning. I was really pleasantly surprised with how the sauce came out even with this Pesach substitution. Of course, at that point, I had nothing to compare it to, I just knew that it came out delicious!

I really wanted to try the recipe again, but this time with the Dijon to see if it could get even better.  This time I forgot that I needed to marinade the brisket so it only ended up marinating for 2 hours. When Hubs came back from work he said he just followed the aroma home- it smelled so good. When I was slicing the meat I just couldn’t stop tasting it (What? It was amazing!!!!!) The brisket tasted out of this world- people at the Shabbos table went back for thirds!

Both times I left out the thyme and skipped the step of reducing the gravy on the stove. The au jus that filled the bottom of the pan was so scrumptious that we didn’t want to do anything to it! Hubs would have drank it straight had I let him. We served the brisket along with mashed potatoes smothered with sautéed onions and the sauce from the pan- my mouth just started watering. I will definitely be making this recipe again and again and again!

Honey Garlic Brisket

Garlic Honey Brisket page 198
DRESS IT DOWN Honey Brisket Pita Pockets

Note: This blog series, Cooking With Joy, is meant to be a companion to the Joy of Kosher with Jamie Geller cookbook.  Most of the full recipes are only available in the cookbook, but this one can be found here.


 

Simple Salmon In 10 Minutes Or Less

 

April 9th 2015

Contributed by:

 

0 comments | Leave Comment

 

The biggest mistake you can make when it comes to preparing salmon, or any fish for that matter, is overcooking. I learned (from a famed Long Island fish monger) when doing research for my first book that if your house starts to smell fishy that means you’ve gone too far. But when you don’t know the proper techniques or how to test for doneness with a degree of certainty, it’s almost impossible not to fall prey to the mistake that will leave you with the dried out, rubbery, tasteless fish (that cost you a pretty penny!).

So follow these flawless and fail proof Simple Salmon techniques for perfection on a plate. When you have the know-how you can then “Dress Up” your Simple Salmon dishes with glazes, sauces and flavorful poaching liquids. Although my grandfather (the gourmet chef I always talk about) taught me that if cooked right, salt (sometimes pepper) and lemon are all most fish need. After testing, tasting and mastering these techniques, I tend to agree.

Delicate and elegant, this technique yields juicy salmon that can be served warm or at room temperature.  Simple Poached Salmon with Scallion Wasabi Sauce.

Started skin-side down on the stovetop and finished off in the oven ensures thick fillets cook through evenly. This, my absolute favorite way to enjoy salmon, yields a crispy skin meant to be enjoyed along with the fish.  Pan Seared Salmon with Lemon and Herb Compound Butter.

 

The most common and widely used technique is hands-off and hands down the simplest of all. Often overcooked, you want to bake salmon until just cooked through, 6 to 8 minutes is actually all you need.  Simple Baked Salmon with Savory Lemon Horseradish Sauce.


 

/RECIPE/ Loaded Baked Potatoes

 

April 8th 2015

Contributed by:

 

0 comments | Leave Comment

 

Pesach food of Pesach food. Potatoes and cream cheese! Gotta love creamy, dreamy carbs laced with just enough veggies to help you feel less guilty more healthy about this holiday. Yes this is a little beauty of a recipe.

It’s a simple and straightforward recipe. I did modify this recipe since I was REALLY short on time. So…. enters the microwave.

I followed the recipe to the T. The only alteration I made was to microwave it instead of bake it off in the oven. That worked out GREAT!

Good Pesach recipe and I’m thinking a good all around recipe too. ;)


 

Matzo Brei – A Passover Brunch Delight

 

April 8th 2015

Contributed by:

 

0 comments | Leave Comment

 

There are so many matzo brei recipes out there that choosing one can be overwhelming. Whether you make a basic traditional recipe, such as the one found here, or something more extravagant, with matzo brei you can rarely go wrong. My favorite is Jamie’s new Banana and Peach Matzo Brie Bake (see the video and recipe link below), but with any version you make you have to be sure not to over-soak the matzo or else your matzo brei will come out soggy. Don’t hesitate to try one or all of the recipes below as they are each different and have a unique take on matzo brei. EnJOY!

Matzo Brei Mac 'N Cheese

Matzo Brei Mac ‘N Cheese is the ultimate comfort food! Over Passover, if you’re a Mac ‘N Cheese kind of person you may be craving your favorite dish, but this recipe will allow you to have your fill without skipping a Passover beat.

Pizza Matzo Brei

Pizza Matzo Brei tastes as delicious as it looks. You can easily double or even quadruple the recipe and, believe me, you will probably be doing just that.

Passover_Migas

This Passover Migas recipe is a great way to use up your matzo farfel and leftover veggies. Migas are a mixture of eggs, veggies and a topping  of cheese with a crunchy element.  Usually the crunch comes from fried tortilla or broken tortilla chips, but on Passover matzo farfel is a great crunchy alternative.

french-toast-matzo

Who would guess you could be eating French toast on Passover? Although not a traditional matzo brie, this French Toast Matzo with Dill Cream Cheese recipe is absolutely amazing for brunch or even breakfast for dinner. The French toast is 3 layers and uses fresh dill. With the elements  you can’t go wrong!!

Salami Matzo FrittataAgain not a traditional matzo brei, but Salami and Eggs Matzo Frittata is a fancier meat version of a matzo brei that you can whip up for brunch to impress your friends and family. This matzo brie is surprisingly easy to make, which is definitely good considering you will probably have to make doubles.

Last but not least, my favorite Banana and Peach Matzo Brie Bake. This matzo brei is sweet and delectable and with the help of the video you will be making it in no time!!

Try something new from these recipes or create your own. Mix it up and consider adding smoked salmon, pastrami, spinach, artichokes, various herbs or anything else that would go well with eggs. Let us know in the comments what worked well and how your recipes turned out.