What will they think of next?

For thousands of years, Jews (and not just the lawyers)  have been trying to figure out ways around the dietary laws of Pesach. Thankfully, the folks at Streit’s and Manischewitz have brought us Kosher Li Pesach (hereinafter KLP) foods that taste and look as good as their counterparts from the other 51 weeks of the year. But a few things have always eluded us: pizza, pasta, rolls,  etc.  This is where I come in.

I know, we are supposed to suffer, and let’s face it, there is no KLP beer or bread. And some of you are wondering, WHERE was this guy a few weeks ago when we really needed these recipes? But face it, you know you have some leftover matzah and why waste it on the birds, or wait for it to go stale for next year? Here are three favorite recipes of mine that you should  test now to use up the stuff and be better prepared for next Passover.

Picasso Passover Pizza

Ingredients

Matzah sheets

Shredded cheese

Spaghetti sauce or spreads such as olive tapenade or bruschetta spread

Sprinkle of garlic powder or garlic pepper to taste

Directions

Place the matzah sheet on a flat surface and gently spread with the coating, then place a single sheet on a dinner plate and sprinkle with cheese. Place in microwave for 40 seconds. For a crispier pizza with a browned top, place in the broiler for 10 additional seconds

Look, this is fun to do with kids, and there are endless variations. even with the microwave-only option, you get a quick, tasty appetizer.

Passover Lasagna

Ingredients

5 matzah sheets

8 ounces sliced mushrooms

One large yellow onion, sliced thinly

8 ounces each ricotta cheese and  shredded cheese,

24-28 ounces commercial spaghetti sauce

Directions

In a large (at least 3 quarts) deep baking pan, pour in a thin layer of spaghetti sauce, and place a sheet of matzah on it.

Then add some sliced mushrooms and  thinly sliced onions on the matzah and cover it with another layer of sauce. Add  another sheet of matzah, and then place a layer of ricotta cheese on it, some of the shredded cheese and again cover with sauce.

Repeat until the pan is full to the top, putting the remaining shredded cheese on the top layer.

Cover the pan and set it on a baking sheet covered with aluminum foil, because I guarantee you this will bubble over!

Bake at 325 degrees for one hour and LET COOL before reheating and serving. 

Serves 5-6

Passover Rolls

(thanks to Karen Suvalle)

Ingredients

2 cups matzah meal

1 teaspoon salt

1 teaspoon sugar

1 cup of water

1/2 cup peanut oil (it won’t be as good if you use other oils)

4 eggs

Directions

Combine matzah meal, salt and sugar, while boiling the water and oil. Add the boiled mixture to the matzah mixture, let it cool a bit so the eggs don’t scramble,  and then beat in eggs, one at a time. Let this mixture stand for 15 minutes.

Oil your hands and shape the mixture into rolls – they will not grow or rise, so you figure the size and depth, but think of an English muffin.  Place on well-greased cookie sheet and bake at 375 degrees for 40-45 minutes or until brown

Allow to cool on a rack before using. Makes 4-6 rolls.

I guarantee you that once you have a breakfast sandwich or hamburger on one of these rolls, you will start to think, why don’t I have these ALL the time? The KLP Lasagna makes a great quick snack or meal.

LARRY HERSHOFF is ONLY allowed in the kitchen for Pesach. He can be reached anytime at Larrysh@atmc.net