Passover Recipes – what’s the big deal?
If you’re anything like Mrs. Wex and the yearly search in the kosher-for-passover aisle of your local supermarket for anything even vaguely edible makes you want to lie down and beat your tiny fists against the floor, trust me – you are not alone. Over the next fourteen weeks before Pesach we will be sharing some great kosher-for-passover recipes that will help our readers survive the holiday and keep their spouses and families happy.
If you would like to share your own Passover favourites with us, please use the contact page and we will publish your recipe here.
If you haven’t already discovered it, Eve Jochnowitz’s Yiddish and English food blog is well worth a look for extra ideas.
veggies such as mushrooms, carrots, brocolli, spinach,zucchini,yellow squash,
1 pkg.farmers cheese (kosher for passover)
Mrs. Adlers sauce
tomato paste (made from only tomatoes, no other ingredients)
crushed tomatoes (no citric acid)
parmesan/romano (grated) (kosher for pesach)
shredded mozzerella (kosher for pesach)
Steam veggies slightly (about 3 min) so that they are still crisp
Mix sauce, paste, tomatoes, and spices and cook till flavors are blended well
Add 1/2 C parmesan/romano to farmers cheese
Run matzah under water just until it “gives” a bit when bent
Layer all ingredients except mozzerella
Bake at 350 for 40 min covered.
Uncover, turn oven up to 425, add mozzerella on top and bake another 15 min. till browned.
Let it sit for 10 min before cutting and serving.
Take matzah, cover lightly with olive oil, a little salt, and smashed garlic. Bake at 350 for 8 min. YUM!!