Recipes for Chol HaMoed Pesach

Recipes for Pesach

Chol HaMoed Pesach

Because there are so many "extraordinary" dinners during the week of Pesach the "other" meals tend, by design, to be fairly simple. Easy to reheat leftovers play a big part of our Chol HaMoed menus and I've been known to bake up some potatoes, scoop out the insides, throw in some cheese and veggies, rebake them and call that dinner. I also try to incorporate lots and lots of fresh fruit and vegetables into every meal to counteract all the eggs we have (and will) devour.

As straightforward as this keep it simple principle sounds I know that finding recipes that are easy to make, conform to the laws of Pesach and don't taste like recycled matzo isn't easy.

So, with the less is more and the keep it simple parameters in mind I discovered a slightly different version of the classic Pesach lasagna that has a really luscious kind of filling; I've experimented with eggplants and even tried a new twist on fried chicken. I use fresh herbs and spices, keep the matzo to a minimum and most importantly, I never, ever, serve more than two dishes with matzo or matzo meal at one meal.

Every year I love finding new recipes and I'm happy to pass along some of the tried and true winners that my family voted "keepers".

PESACH SCHNITZEL WITH A TWIST (meat)

A Note about Parsley

1. Soak herbs in cold water.

2. Add several drops of concentrated non-scented liquid detergent or vegetable wash.

3. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.

4. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.

5. Check both sides of each leaf under direct light.

6. If one or two insects are found, rewash the herbs.

7. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs for use in soups, such as dill or parsley, wash them thoroughly and place them in a cooking bag.

2 boneless chicken breasts cut into 4 pieces each
1 tablespoon oil
2 tablespoons lemon juice or the juice of 1 lemon
salt and pepper to taste
2 teaspoons minced garlic

3 tablespoons flat-leafed parsley, finely chopped
1/3 cup matzo cake meal
1 egg
1 to 2 tablespoons water
a little oil for frying, about 1 inch deep
1 lemon cut into quarters

In a bowl combine the oil, lemon juice, salt, pepper, garlic and parsley. Marinate the chicken pieces in a mixture for about 1 hour. In another bowl prepare the batter by mixing together the matzo cake meal, egg and enough water to obtain a thick creamy mixture. Dip the chicken pieces in the batter to coat. Heat the oil in a heavy pan and then pan fry the chicken schnitzel until it's golden, turning once; (approx. 4 to 5 minutes on each side). Serve with lemon quarters. Serves 2

ZESTY MUSHROOM LASAGNA (dairy)

3 tablespoons oil
2 large onions, chopped
2 teaspoons minced garlic
1/2 cup red peppers diced
1 1/2 pounds portabella mushrooms, chopped
1 cup chopped tomatoes

1/2 teaspoon oregano
salt and pepper
5 matzos
1 cup grated Mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup ready made tomato sauce
2 tablespoons Parmesan for topping

Heat oil in large skillet. Sauté the onions, garlic, peppers, and mushrooms in the oil until they are soft but not mushy, about six minutes. Stir in tomatoes and oregano and simmer for another 10 minutes. Taste for salt and pepper and remove from the heat and set aside. Preheat oven to 350 and grease an 8X8 baking pan. Soften matzos by holding under warm running water for a few seconds. Spread two tablespoons tomato sauce on bottom of pan. Layer the matzos alternately with mushroom-onion mixture and Mozzarella and Parmesan cheese ending with a layer of matzo on top. Pour remaining tomato sauce over all, sprinkle with Parmesan cheese and bake about 30 minutes or until bubbly. Let cool slightly and cut into squares to serve. Makes 6 servings

EGGPLANT MATZO MINA (dairy)
Matzo minas, which are layered casseroles or pies could be considered a
Sephardic lasagna.

2 medium eggplants, about 2 pounds total
2 tablespoons oil
1 medium onion, finely chopped
2 cloves garlic, minced
15-ounce can tomato sauce
14-ounce can tomatoes, drained and chopped

2 to 3 tablespoons minced fresh parsley
1/2 teaspoon each: dried oregano, dried basil, and paprika
salt and freshly ground pepper to taste
6 matzos
1 pound mozzarella

Preheat the broiler. Cut the eggplants into 1/2-inch slices and peel. Brush lightly with oil and broil on each side until tender. Heat the oil in a deep saucepan. Add the onion and garlic and sauté until golden. Add the tomato sauce, tomatoes, parsley, and seasonings. Bring to a simmer and cook over low heat, covered, for 15 minutes.

Break each matzo into three strips. Fill a shallow casserole dish with lightly salted water. Place the matzo strips in it for 2 to 3 minutes until pliable but not mushy. Remove carefully to a plate, Preheat the oven to 350 degrees. Lightly oil a large, shallow baking casserole and layer as follows: a thin layer of sauce, a layer of eggplant, a layer of matzo, and a layer of cheese. Repeat. Bake for 35 to 40 minutes, or until the cheese is touched with brown spots. Makes 8 to 10 servings.

BLOOD ORANGE AND OLIVE SALAD (pareve)
You can have a refreshing change of pace with this salad that can be made up in advance.

Note about Lettuce

When lettuce is used, it must be cleaned and inspected very carefully to remove the small insects which often are present in its leaves. One recommended way to clean lettuce of insects is to soak it for not more than half an hour in salt water, and rinse it in fresh water before inspection.

4 cups of romaine lettuce
1 bunch watercress
1/2 cup pitted, black olives, sliced in half
1/2 red onion, diced

1/2 cup diced celery
2 blood oranges, peeled and sectioned and cut into pieces
2 hard cooked eggs
1 blood orange (optional)
orange zest (optional)

Dressing
1/2 oil
Salt to taste
black pepper to taste
1/3 cup orange juice
2 tablespoons oil

Wash and dry the romaine and the watercress. Toss in a large bowl with the olives, onions, celery and oranges. Season with black pepper to taste. Don't add any salt until you taste the salad because the olives may be very salty In a small bowl combine all the dressing ingredients and season to taste. Slowly pour 1/3 of the dressing over the salad. Toss to coat and the taste. Add more dressing as needed. Be careful not to use too much dressing.

Pass the extra dressing with the salad. Garnish the top of the salad with very thin slices of a blood orange, blood orange zest and slices of hard cooked eggs. Serves 4. This recipe can be doubled or tripled.

CHICKEN AND POTATO FLORENTINE

A Note about Spinach & Arugula

Often highly infested with thrips and aphids.

Only ‘Flat Leaf’ spinach is recommended because its flat surface lends itself to efficient washing. ‘Curly Leaf’ spinach is not recommended.

1. Soak the vegetable in cold water.
2. Add several drops of liquid detergent or vegetable wash.
3. Agitate vigorously and allow vegetable to soak for 3-5 minutes.
4. Remove and rinse under a heavy stream of water to remove all foreign matter and soap from leaves.
5. Thoroughly inspect both sides of every leaf under strong overhead lighting

4 boneless and skinless chicken breasts, cooked and shredded or left over
cooked chicken or turkey
2 lb. red potatoes - cooked, cooled and cut into 1 1/2" chunks
3 tablespoons lemon juice
2 tablespoons oil

1 tablespoon lemon peel
1 tablespoon tarragon
1/2 teaspoon salt
1/4 teaspoon pepper
10 oz fresh spinach, torn
1 small red onion, minced
toasted almonds (optional)

In a large bowl combine the potatoes, lemon juice, oil, lemon peel,
tarragon, salt, and pepper. Toss to combine and then add the lettuce and
shredded chicken or turkey and toss gently. Serve in a large bowl or divide
the salad between 6 plates. You can garnish with toasted almonds if you
like. Serves 6.

BAKED STUFFED EGGPLANT

2 small eggplants; cut lengthwise
2 small tomatoes, red ripe; halve/se
1 cup mozzarella cheese; shredded
5 fresh basil leaves; shredded

2 tablespoon fresh parsley; chopped
2 teaspoons garlic, minced
1/4 cup oil
1/8 teaspoon dried red pepper flakes

Preheat oven to 350. With a tablespoon, scoop out some of the pulp from the eggplant halves, making sure not to break the skin. Place the eggplant halves on a large platter and sprinkle generously with slat. Let stand about 20 minutes to allow the salt to draw out the eggplant's bitter juices. Pat the eggplant dry with paper towels. Dice the pulp of the eggplant and put it in a bowl with the tomatoes, mozzarella, basil, parsley, garlic, and olive oil. Season with salt and pepper flakes. Fill the eggplant's cavities with this mixture. Oil a baking dish lightly, and put the eggplant halves into the dish. Bake until they are lightly golden, soft to the touch, and easily pierced with the tip of a thin knife, 15 to 25 minutes, depending on the size of the eggplants. Serve hot or at room temperature.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.

Shabbat Shalom

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