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Out of cake meal. Used regular matzah meal. Worked fine.

Is it too early to post Passover recipes? Is there anyone out there observing

Ashkenazic rules (but gebrocht ok) who wants to know how to make soft, flexible matzomeal tortilla?

I assume Sephardi would just use masa, if available. So kitniyot eaters are probably being smug at me, and enjoying beans and rice with their Passover tacos.

But if you happen to need a matzomeal tortilla, here's the thing: matzomeal behaves exactly like masa. Treat it the same and you get tortilla.

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Link to the original recipe:

L'Pesach Whoopee Pie

My regular passover brownie recipe plus 1/4 cup applesauce and double the baking powder to make it cakier and less dense.

Cream cheese frosting is just cream cheese, powdered sugar and vanilla. Sure, it's less stable than ermine frosting, but it didn't need to travel far or last long. Not long at all.

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L'Pesach Whoopee Pie

My regular passover brownie recipe plus 1/4 cup applesauce and double the baking powder to make it cakier and less dense.

Cream cheese frosting is just cream cheese, powdered sugar and vanilla. Sure, it's less stable than ermine frosting, but it didn't need to travel far or last long. Not long at all.

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Passover Samosa/Knish thing

Baked not fried, and no peas. Pastry is 3/4 cup matzo cake meal mixed with 1/4 cup potato starch, enough cream cheese cut in to make big clumps of the meal stick together, and then enough water to make a smooth, moldable dough. Knead and let rest (covered & cold) at least 20 minutes or overnight for best results.

Filling is mashed potatoes with curry seasonings. Could use any leftover anything.

Convection bake 400F until crispy outside, about 10 minutes.

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Passover Chicken Stew w Gnocchi

So much tastier than it looks!

The gnocchi make the soup all creamy.

Poach chicken thighs and carrots in chicken broth 20 min, pull meat out and set aside. Slice to bite size pieces.

Put gnocchi in broth and cover, cook 10 min, then add meat back to pot.

Season to taste and serve.

Also good w lots of sauteed onions and celery, if you have them.

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Ambrosia

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Passover Gnocchi

2 eggs

1 TBs oil

¼ cup chicken stock

½ cup passover cake meal

¼ cup potato starch

½ cup mashed potatoes

½ tsp salt

½ tsp sugar

½ tsp baking powder

Mix the wet stuff until blended smooth. Add the dry ingredients together, then add to the wet and mix until smooth, adding extra soup or water if needed to get to pudding-like consistency.

Let sit 15 minutes, then check to see how firm it is—add more liquid/potatoes if necessary.

If the batter is thin like pancake batter, you will get long thin squiggles of spaetzl (like funnel cake strands). If the batter is thick like pudding, you get gnocchi-like little dumplings. If it is thick like hummus, you get something close to matzo balls.

Scoop up a spoonful and drop into lightly salted boiling water. Simmer three minutes and remove from water with slotted spoon. Taste test and adjust batter if needed (salt? Sugar? Too thick? Too thin?)

When you have it the way you like it, drop spoonfuls into the water and simmer until they all float (about three minutes). Do not crowd the pot. Remove from the water with slotted spoon and then do the next batch.

Set the first batch into a pot of warm sauce while doing the second and third batches.

Tomato sauce is fine, but brisket gravy also works, or just a whole lot of sauteed mushrooms & onions & wine.

A milchig version could easily be done with water or milk instead of the chicken soup, and could go with marinara, or plain butter, or cheese, or pesto, or alfredo sauce—basically anything that would be good on pasta. Anything that would be good on pirogies would also work: try sauteed onions and sour cream with black pepper.

Rating: almost wouldn’t know it’s kosher l'pesach. A year after year family favorite for this holiday especially with the kids. Fluffy and light in the mouth, but sits a little heavy in the stomach: filling, and a few dumplings are a meal.

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Passover banana waffles (or pancakes or muffins)

blend:

1 small banana

1 egg

1/4 cup oil

1/4 cup white sugar

1 Tbs brown sugar

1/4 tsp salt

1/4 tsp baking soda

1 tsp balsamic vinegar

then add

1/4 cup passover cake meal

1/4 cup potato starch

and blend thoroughly

then use batter to make waffles or pancakes or banana muffins or cake.

also good with chocolate chips or nuts added if baking.

if baking, pour into oiled pan and bake 350F until it domes a bit and just starts to pull away from edges of pan. do not overbake.

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Strawberries and cream cheese frosting on matzah

For frosting, mix cream cheese with fine grained sugar or kosher for passover powdered sugar (I like Gefen), and vanilla, to taste.

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Passover toffee granola. Or trail mix.

Recipe: melt some ½ cup brown sugar in a pot with a tiny bit of water, teaspoon oil, and a pinch of salt.

Boil briefly until entire gloop is boiling.

Take off heat. Add a little vanilla extract (or don’t).

Crumble in a couple sheets of matzah farfel, stir. Add nuts, if desired.

Spread on pan and stick in 300 degree Fahrenheit oven until the glaze bubbles a little (5 to 10 minutes). Watch carefully– bubbling is good, smoking black charcoal is bad. As soon as it bubbles, take it out.

Let cool, then mix in chocolate chips (or whatever you like in granola or trail mix– raisins, dried fruit, dried coconut, whatever.)

Review: tastes like Passover, but in a good way.

Cronch.

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leftover, cold boiled potatoes from dinner last night make the best breakfast potatoes.

the trick is to leave the bowl uncovered in the fridge so the sides get really dry.

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Avocado and gooey egg

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Ultimate Thin Crispy Crust Pizza

Thinner and crispier it does not get without serious structural issues. That qualifies as “ultimate,” yes?

Brush matzah with soft butter, sprinkle with garlic, herbs and salt. Microwave 15 seconds or until butter melts in.

Shmear with pizza sauce, top with cheese, microwave 30 seconds, or until cheese melts.

Top with fresh basil leaves and a sprinkle of grated parmesan.

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Passover Gnocchi

2 eggs

1 TBs oil

¼ cup chicken stock

½ cup passover cake meal

¼ cup potato starch

½ cup mashed potatoes

½ tsp salt

½ tsp sugar

½ tsp baking powder

Mix the wet stuff until blended smooth. Add the dry ingredients together, then add to the wet and mix until smooth, adding extra soup or water if needed to get to pudding-like consistency.

Let sit 15 minutes, then check to see how firm it is—add more liquid/potatoes if necessary.

If the batter is thin like pancake batter, you will get long thin squiggles of spaetzl (like funnel cake strands). If the batter is thick like pudding, you get gnocchi-like little dumplings. If it is thick like hummus, you get something close to matzo balls.

Scoop up a spoonful and drop into lightly salted boiling water. Simmer three minutes and remove from water with slotted spoon. Taste test and adjust batter if needed (salt? Sugar? Too thick? Too thin?)

When you have it the way you like it, drop spoonfuls into the water and simmer until they all float (about three minutes). Do not crowd the pot. Remove from the water with slotted spoon and then do the next batch.

Set the first batch into a pot of warm sauce while doing the second and third batches.

Tomato sauce is fine, but brisket gravy also works, or just a whole lot of sauteed mushrooms & onions & wine.

A milchig version could easily be done with water or milk instead of the chicken soup, and could go with marinara, or plain butter, or cheese, or pesto, or alfredo sauce—basically anything that would be good on pasta. Anything that would be good on pirogies would also work: try sauteed onions and sour cream with black pepper.

Rating: almost wouldn’t know it’s kosher l'pesach. A year after year family favorite for this holiday especially with the kids. Fluffy and light in the mouth, but sits a little heavy in the stomach: filling, and a few dumplings are a meal.

[sialiaskitchen]

Passover Chicken Stew w Gnocchi

So much tastier than it looks!

The gnocchi make the soup all creamy.

Poach chicken thighs and carrots in chicken broth 20 min, pull meat out and set aside. Slice to bite size pieces.

Put gnocchi in broth and cover, cook 10 min, then add meat back to pot.

Season to taste and serve.

Also good w lots of sauteed onions and celery, if you have them.

[sialiaskitchen]

Passover chocolate chip pancakes

Mix 1 egg and an eggshell of oil, beat well. Add ½ tsp salt and 1 tbs sugar, and ¼ cup milk. In another bowl, mix together 1 tsp baking powder and 1/3 cup cake meal, then add the dry to the wet ingredients. Mix. If its too thick, add more milk.

Oil a skillet and heat to medium low. Just a bit cooler than you might do regular pancakes. These need to cook just a bit slower. You want to make sure they are cooked through without burning the edges. Also, keep them smallish. They are not as strong as regular pancakes, and need to fully fit on your spatula for flipping.

Pour batter on hot skillet, add chocolate chips. When bubbles start to break on surface of pancake, flip.

When second side is golden, serve.

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Orange charoset for tonight's Seder plate

Thank you for awesome seder!