Matzoh is often used as a base to make all kinds of pies, both savory and sweet. This recipe was given to me by my close friend Ruthie. We met at an engagement party about 6 years ago when she marched up to me, introduced herself and called me two days later to join her for dinner. Talk about determination! Although her permanent home is in New Jersey, Ruthie spends several months a year in Los Angeles. She is one of those women who lights up a room with her sparkling eyes and bright smile. Ruthie, Chag Sameach, and hang in there kid!! We love you!
Inside the Streit’s Matzoh Factory
Ruthie’s Matzoh Lasagna
2 lbs. sliced mozzarella cheese
3 lbs. cottage cheese
1 Quart Marinara sauce
salt and pepper
Preheat oven to 350 degrees. Grease a 9 x 13 baking dish with olive oil. Mix cottage cheese with beaten eggs, and season well with salt and cracked pepper. Spoon marinara on the bottom of the baking dish and then cover with a layer of matzoh, a layer of mozzarella and a layer of the cottage cheese mixture. Continue layering till all ingredients are used. Top with mozzarella. Bake for 1 1/2 hours. Serves 12.
Tip: To increase the nutritional value, add a layer of sautéed spinach, or kale. This is an easy recipe to experiment with.
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When my sister and I get together and reminisce, it is hard to believe that we grew up in the same house with the same parents. We not only have different memories of the same events, they are sometimes so different that it is even hard for us to believe that we had the same mother. We can spend hours arguing and laughing over how MY mother prepared a dish in comparison to how HER mother prepared it. So, it is not surprising that our taste in Matzoh Balls also differs. My sister prefers small hard matzoh balls, and I prefer the large, soft, fluffy variety. She may be my older sister, and l love her, but here is MY version of Knaidlach, which is what my mother called them.
Fluffy Matzoh Balls
1/2 cup oil
1 cup matzoh meal
1/2 tsp salt
1/2 tsp baking powder
Process all of the ingredients for about 10 seconds. Place in fridge for about an hour. Shape into balls and add to a large pot of salted, boiling water . Cook covered for about 45 minutes.
Makes 12 matzoh balls.
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Posted in Passover, Side Dish, Vegetable, tagged Kugel, Matzoh, Mushrooms, Pareve (non-dairy), Passover, Pesach, Thanksgiving, Vegetable Kugel on March 16, 2010 |
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My mother would saute mushrooms, onions, celery and carrots and either mix them with challah for her Thanksgiving stuffing or with matzot during Passover. It is a very simple combination but if the onions are caramelized to the perfect stage and the mushrooms are flavorful, you end up with a really good kugel.
Manya’s Mushroom Kugel
1 1/2 lbs. brown mushrooms or a combination of mushrooms
2 large onions
2 large carrots
2 stalks celery
4 eggs, beaten
1 1/2 tsp. salt
1 tsp. pepper
1/2 cup olive oil
2-3 tbsp vegetable oil
Dice onions and sauté in olive oil over low flame until a rich golden color, this can take up to 30 minutes.
Dice carrots and celery and add to onions and sauté for about ten minutes until tender. Raise heat slightly, add sliced mushrooms and cook an extra 15 minutes. Allow to cool and place in large mixing bowl.
Soak Matzot in warm water until soft. Then squeeze matzot and add to mushroom mixture. Add beaten eggs, salt and pepper.
Prepare 9×13 pan by adding 2-3 Tbsp oil, make sure bottom and sides are well greased and place in 350 degree oven for several minutes. Take out and immediately pour in vegetable mixture. Brush with olive oil.
Bake at 350 for about 45 minutes or until golden brown.
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