Wednesday, March 24, 2010

Passover Breakfast!

Matzo Brei (fried matzo) is one of those dishes that you grow up eating if you celebrate Passover. My great grandmother made it, my grandparents made it, my parents made friends parents made it...Now, I make it. To me, it's a variation of a common favorite breakfast food, French toast. And in some ways, it's like scrambled eggs, too!

It's a quick and easy way to eat something...but does it taste like anything? Well, the way I make it, it does taste like something and you can have two ways. So the only question I have for you is, savory or sweet?

Base Fried Matzo recipe (Make sure you buy Kosher for Passover ingredients!)
1/3 cup of water
1 egg white
2 eggs
4 sheets of matzo
1 tablespoon butter

Break matzo up into pieces.
Boil water.
Pour water of matzo pieces in a bowl. Drain matzo with a strainer immediately (who wants soggy matzo, ick ick ick).
Heat butter in a fry pan.
Beat eggs and special ingredients (*see special ingredients section!)
Pour mix onto matzo.

Pour matzo into bubbling hot fry pan (medium heat would be fab), You want to cook this until golden brown. I like mine broken up style, some people like it frittata style (as in not broken up at all).

Now some special ingredients!
1/4 tsp kosher salt
1/8 tsp ground black pepper
Pinch of paprika, a pinch of cumin
1-2 tbsp chopped tomatoes
1-2 tbsp chopped yellow onion
Handful of chopped smoked salmon

1 tbsp honey, pinch of cinnamon, and a handful of raisins
1 tbsp any flavored preserves

Here are the facts for the base recipe:

Nutrition Facts

Recipe Serves 2 people

Amount per Serving
  • Calories 325Calories from Fat 48
% Daily Value *
  • Total Fat 5.36g8%
  • Saturated Fat 1.73g9%
  • Monounsaturated Fat 1.99g
  • Polyunsaturated Fat 0.71g
  • Trans Fat 0.05g
  • Cholesterol 212.97mg71%
  • Sodium 97.56mg4%
  • Potassium 24.19mg1%
  • Total Carbohydrate 0.4g0%
  • Dietary Fiber 0g0%
  • Protein 7.8g16%

You could serve matzo brei with a poached egg (check it out here- great directions!)


Sunday, March 7, 2010

Chocolate "French" Almond Macaroons

These macaroons are delightful and sweet.

I knew I was making them right when I took them out of the oven. They plumped up just the right amount and had those little wrinkles in them to let the baker know, "Hey, take me out or I'll burn and taste nasty." Seriously.
When I made them I did also make a non Passover friendly version, because, well, it's not Passover quite yet.

Passover friendly version:
You'll need the following ingredients-
1, 7 ounce tube of almond paste
1 cup, plus 1.5 tbsp granulated sugar
2 large egg whites, room temperature
1/2 cup unsweetened cocoa powder

Preheat oven to 375
In a stand mixer (this is VERY handy. Should you decide to do this by hand, know that you will not need to work your arm muscles at the gym anytime soon), mix the almond paste and sugar until combined. I broke the pieces of almond paste up prior to mixing to help speed up the process. This will take about 5-7 minutes.
Next, mix in the cocoa powder until combined.
Here's the trickier part.
  • SLOWLY add the egg whites...but what I mean by slowly is you want to add a drizzle of egg white at a time.
  • To help you do this, place a spatula as a shield (or to "cut") between the egg white mixture (I used a pyrex that has a spout on it) and the almond paste mixture.
  • Mix well after each addition.
Once the mixture looks more wet, take your spatula and scrape the bowl. Add enough egg white to make the mixture consistent enough to squeeze out of a pastry bag.
Cut the tip off the pastry bag. Fold end over to form a cuff, and fill bag with mixture.

On a cookie sheet, that is well sprayed with cooking spray (or, you could be professional like and use parchment paper, but this is not something I keep in my house), place same shaped dollops of mixture on the pan.

Next sprinkle the tops of the unbaked cookies to be with sugar.

Bake 8-9 minutes per batch.

When they are done, they will have crinkles on the top of them and will have spread a little (make sure you space these babies 1 inch a part on the baking sheet).

Take them out, and sandwich two likewise shaped macaroons together. Voila.
Now for the Non Passover friendly version (a filling of fun!)

Peanut Butter Buttercream:
1 stick of Land o Lake Light salted butter
1/2 cup of all natural creamy peanut butter
1 cup of powdered confectioner sugar

In a stand mixer and using the whisk attachment, cream the butter until fluffy. Next, add the peanut butter and cream the two ingredients together. Last, add the powdered sugar on low speed.

Place mix into a pastry bag, cut the tip off bag, cuff the sleeve, and put a touch of this mixture on each macaroon. Place two cookies together, you have Chocolate Peanut Butter Macaroons!

These make about 20 sandwich cookies.

The facts for the Passover friendly fare:

Nutrition Facts

Serving Size: 1 sandwich cookies

Amount per Serving

Calories 92
Calories from Fat 17.6

% Daily Value *

Total Fat 1.95g
Saturated Fat 0.13g
Cholesterol 0mg
Sodium 5.5mg
Total Carbohydrate 17.76g
Dietary Fiber 0.8g
Sugars 15.56g
Protein 1.4g

For the Chocolate Peanut Butter Macaroons:

Nutrition Facts

Serving Size: 1 sandwich cookie

Amount per Serving

Calories 143
Calories from Fat 69.8

% Daily Value *

Total Fat 7.75g
Saturated Fat 2.33g
Cholesterol 8mg
Sodium 67.5mg
Total Carbohydrate 15.6g
Dietary Fiber 0.8g
Sugars 12g
Protein 2.8g

Saturday, March 6, 2010

Passover (Skinny) Friendly Dishes

It's March.

The month of March means a few things to me.
It means it's almost spring.
It means Mr and Mrs Not Your Bubbe's Kitchen's anniversary is arriving (and this particular year, Aruba is oh so so soon!!).
It means Mr and Mrs Not Your Bubbe's Kitchen's birthdays are coming up (I am 4 lovely days younger than him, what can I say, I dig older men).
Lastly, what does the month of March mean?
It means Passover is near.

So the next few posts, I will post some Passover friendly dishes (with some modifications for non-Passover meals on some).

Some dishes to look forward to:
  • Chocolate "French Style" Almond Macaroons
  • Burgers en Latke (a la Mr. Not Your Bubbe's Kitchen)
  • Poached Egg & Matzoh Brei
  • Eggplant Salad
Of course, some of my other recipes on the blog can most definitely be made Passover Friendly (just make sure the ingredients you buy are Kosher for Passover!):
  • Check out the Chicken Soup & Tzimmes here!
  • Brisket, here!
Check back often, lovies!