There's even gluten-free Matzoh now, which should be difficult to create in the first place.
|You know what they all say:|
Less Filling Tastes Great.
Making a peanut butter & jam sandwich with dry matzoh bread risks getting a lopsided result from the unbalanced fruit bits sticking out, and getting crumbs all over everything. If creating flaky PBJs isn't your kind of thing, you could always put something else on them. One required suggestion is to put egg salad on them to make them tastier. I always prefer using Egg Matzohs anyways.
Of course, there's the definitive Passover appetizer, Charoses (pronounced Ka-ro-set). For that, you need the following:
- Brown Sugar
- Grape Juice
Once you're done, put the brown mixture in the fridge to ferment overnight. The next day, you'll have a representation of the mud the slaves used to slather on bricks. Surprisingly enough, this concoction goes well with egg salad. Try it!
Being on a pasta-free diet means no regular noodles in your chicken soup. Instead, you have to get by with either eating it virgin, or using egg noodles as a substitute. To make egg noodles, you need the following:
- 4 eggs
- 1/2 cup potato starch
- 1/2 cup cold water
- Salt & pepper
- Vegetable Oil
Of all the Passover meals, Tsimmes is normally reserved for Rosh Hashanah, but my mother always seems to enjoy cooking it for any Jewish festival, so I'm including it here. Her particular recipe combines several into one concoction, which contains lots of the following:
- Sweet Potatoes
- Salt & Pepper
- Potato Starch
For desert, you could always simply purchase Kosher food. Or, you could take the more difficult path, and prepare some Matzoh Buttercrunch of your own. To make some, you need the following:
- Matzoh that'll fit onto a large flat pan
- 1/2 to 1 butter stick
- Brown sugar
- Chocolate chips
- Chopped toasted almonds (optional)
Cover the pan with aluminum foil, and spray the foil with nonstick cooking spray. Cover the sheet with Matzoh, breaking pieces to fill the holes if necessary. Melt the butter in a bowl (but not completely) and mix the melted butter with the brown sugar until they're combined. Heat the mixture until it's boiled for about 3 minutes. Pour the buttery sugar over the Matzoh. Try to spread as much of the stuff over the squares as you can. Put it in an oven at 350 degrees for 10-12 minutes. Don't let it burn too long. When it's out, sprinkle chocolate chips over the toffee layer and let it melt. Then spread the chocolate cheer around. Sprinkle nuts over if that's your kind of thing. Let it cool in the fridge. They won't all fit, so you'll probably have to stack them atop each other. After which, you can break them apart into smaller pieces.
The strange thing about these foods is that they look utterly unappetizing, but somehow winds up being more edible than you'd think. But then, the same could be said for seafood, which despite looking like the most repulsive items alive, are actually some of the tastiest living things on Earth.