#kosher lasagna

[foodglorious-food]

Don't forget that today is Lasagna day (Garfierld's holiday!)

And it's also

National Chicken Wings day !

[certifiedceliac]

Gluten Free Matzo Lasagna (via Lexi's Clean Kitchen)

[oseh-shalom]

Great tips! 100% agree on going slow and treating this as a process. I’ve been vegetarian for 10+ years, so when I first started the conversion process, I felt like I was already “ahead” when it came to keeping kosher. I was already halfway there without even trying! ...Then I realized I still had halfway to go, lol.

I slowly made sure every food/drink in my house had a hechsher (this took time!), and I was working towards only eating vegan at restaurants. But then my life got super busy and food prices skyrocketed. I started buying the cheap/non-hechshered cheese again, and I picked up any “easy prep” food or takeout I could find, regardless of kosher status. Cheese is definitely the hardest for me, because I hate cooking and often just want something quick and easy that I don’t have to plan/prepare. (Stouffer’s frozen veggie lasagna, my beloved)

Honestly, the biggest tip I have (in addition to what OP has said above) is to take the time to plan out your meals. Be realistic about what you 1) Like to eat, 2) Can afford, and 3) Have the time/energy to prepare. The kosher meals I make for myself (working full-time, limited money, always busy/tired) are different from the meals someone else might have the time/energy/money to make. If my budget means I can’t always afford hechshered cheese, maybe I make veggie fajitas with beans instead of shredded cheese. If I know I have classes/events after work and have 0 time to cook, maybe I keep “grab & go” food on hand (veggies, hummus, peanut butter, snack nuts, etc.). 

For me, it’s all about making small changes to your eating habits that actually work with your life. If I’m honest, I’m never going to be a gourmet kosher chef or spend hours crafting elaborate meals... but dang it, I can make a big, cheap pot of kosher spaghetti.  

Do you have any tips for eating kosher food when it's not easily available to you? It's slightly easier cause I don't eat meat but its very hard and I'd like help

To anyone who wants to eat kosher, my most important advice is to start slow. It's a process. If you cut out everything at once you will get overwhelmed and quit.

My first advice is to only eat things with a hechsher on it. Because you don't eat meat, it's already significantly easier for you. The problem is finding dairy with a hechsher, especially cheese. A lot of cheeses are made with rennet, which is a part of the animal we are forbidden to eat. This is why a lot of cheese chips and snacks aren't kosher, even if they seem like they should be (doritos were SO hard to let go of for me, and I'll never forgive Sunchips for removing their hechsher). A lot of foods also have non kosher dyes that were made with insect shells, the same with sodas. Additionally, checking produce for any bugs is always a good idea!!! Even produce in grocery chains are likely to contain little bugs. I promise once you start checking, you'll see them. So many products are full of chemicals that were created with non-kosher ingredients or in non-kosher facilities, so the best way to ensure you're not accidentally consuming them is to just eat hechsher products.

For people who do eat meat, however, you can still eat most fish because it's considered pareve. Chicken used to be in this category, though this was changed over time by rabbis who noticed that people began thinking of chicken as meat. The argument proposed is that the Torah says "Thou shall not boil a kid in its mother's milk," and since chickens don't produce milk, this prohibition does not apply. Rabbis would say that the spirit of the law means it does. It is up to you whether you want to agree with the rabbis about this. For me, when I first started keeping kosher, I would allow myself to eat chicken, before I slowly removed it from my diet to abide by the rabbinical ruling. I also think the spirit of the law should apply to eating eggs and chicken (though eggs are pareve) together, if we are prohibiting eating an animal with its potential child. But I'm not aware of any rabbis who have said this (but jews talk about everything so they're probably out there.)

Eating meat or cheese plant-based hechshered substitutes are also acceptable, depending on your movement. For me personally, I will eat hechshered meat substitutes, and this satiates my cravings for meat until I can get kosher meat. Gardein is a good brand, and so is Morning Star, and I'm sure other countries have their own brands. The argument against eating meat substitutes was that the appearance of an observant jew eating what looks to be a cheeseburger could cause other observant Jews to believe the laws around kashrut have changed, leading them to break kosher. This law made more sense back then, but now I'm not so convinced, but that's up to you to decide. Eventually, I see myself no longer eating meat substitutes once I live in an area with a kosher market, but for now this has to do.

Work your way up to waiting between meat and milk. The time varies, I've heard anything from one to eight hours.

Make sure to crack your eggs in a separate clear container to check for blood. It's not common, but it happens.

Eating vegan or vegetarian while you're out is a decent compromise in the beginning until you feel ready to let go of restaurants.

Lastly, have a little non-kosher food send off. Before you start your journey, eat your favorite non kosher food and then say goodbye to it forever, at least until you can find a way to make it kosher. Eating kosher is hard. But it's a reminder of the covenant between yourself and HaShem. When you eat kosher foods, the belief is that whatever animal was used in the making has now served a higher purpose.

If anyone else has tips on how to start keeping kosher, or ways that help you, feel free to share!

[mariacallous]

When I close my eyes and imagine the interior of my childhood refrigerator, certain items are always there: blue-glass bottles of seltzer, Breakstone whipped butter, a hunk of (kosher) salami, and cottage cheese. Why cottage cheese? I don’t know. My mother liked to eat it. As the daughter of Polish Jewish immigrants, she grew up with it. She would often start her day with a cut-up orange and a scoop of cottage cheese. And when she made her weekly foray to Waldbaum’s, our local supermarket, cottage cheese was always one of her purchases.

I never thought of it as Jewish, per se, but when Tablet came out with their book last year, The 100 Most Jewish Foods, I was bemused, but not shocked, to see that cottage cheese made the list. Food writer Gabriella Gershenson described cottage cheese as “the New World version of pot cheese, curd cheese…” The Nosher contributor Sonya Sanford, whose parents were born in the former Soviet Union, remembers eating noodles and cottage cheese several times each week during her childhood. And Leah Koenig, in her recently published The Jewish Cookbook, describes noodles and farmer’s cheese/cottage cheese as Ashkenazi comfort foods.

I recently did an informal survey of Facebook friends and Instagram followers about how they feel towards cottage cheese, and I received passionate responses filled with either nostalgia or horror. Many hate it — especially those who had it forced on them as the ultimate diet food — but there are plenty who remember it lovingly, mixed with canned peaches, or with noodles, butter, and pepper, or schmeared on matzah and topped with jelly. Or, as April, one of the respondents, said — “Don’t judge,” she begged — it’s even good combined with broad egg noodles and ketchup.

While I shunned it for years (such a rebel!), I now find myself buying cottage cheese quite a lot. After all, cottage cheese lasts for weeks in the refrigerator, it’s high in protein, and it’s a quick lunch or breakfast combined with savory or sweet elements. It also reminds me of my mother.

To get you through the next chunk of time, here are some recipes with cottage cheese that are quick to make, delicious, and wholesome.  And a scoop of it just may bring you back in time.

Broccoli cottage cheese pancakes from Adeena Sussman

Noodles and cottage cheese from Sonya Sanford

Cottage cheese waffles from Busy in Brooklyn

Sweet, rich noodle kugel from Tori Avey

Polish cottage cheese dip from Kim Severson

Simple sweet pancakes from AllRecipes.com

Cheese and tomato lasagna from Cook’s Illustrated Magazine 

[foodandfolklore]

Kitchen Basics and Essentials

Earlier I made a quick list of Kitchen Witch Essentials, and planned to expand on it later. However, my list was made with the assumption that you have the basics to cook with. So, I figured I'd go over them to ensure we're all on the same page moving forward.

I am not a professionally trained chef. I'm just a Canadian home cook who's had an interest in cooking since young. Not everything I think is important, other home cooks will think is important. But I think we can agree on about 90% of what I list.

Utensils

Knives. Any list about Kitchen essentials, the Chef's knife will be right at the top. But you'll actually need 2, maybe 3 knives. The chef's knife, as mentioned, or just a main working knife. It's knife used for cutting up everything from meat to veggies to garnish. If you prefer to use a Chinese Cleaver, go for it. Your second knife you should have is a paring knife. Basically a small knife. It's good for more delicate work like eyeing potatoes, cutting up berries, stuff like that. Now most people will tell you, that's all the knives you really need, but I recommend one more. Particularly if you are going to get into bread making. A serrated knife like a bread knife. It is so hard to cut bread with a flat edge, because you end up squishing it. The serrated knife will cut crusty bread without issue.

Pots and Pans. I think it's fair to assume you have at least two pots and a pan or skillet. You can boil pasta and cook sauce at the same time with the option to fry an egg if you wanted to.

Cutting Board. Protect your surfaces and your knives and use your cutting board! I see you quickly chopping up veggies on a plate. Having multiple cutting boards can be quite useful for when you are preparing something like meat. I like to use a plastic cutting board to do most of my meat cutting on so it can be easily put in my dishwasher when done.

Vegetable Peeler. There's a lot of different kinds of peelers. Some are fancy, some can turn vegetables into noodles, some are electric; I'm just talking the basic hand held vegetable peeler. It does a lot without taking up much space.

Measuring Cups and Spoons. Super important to have if you're following directions from another recipe. As you get more experience, you'll find yourself measuring every ingredient less and less. But if you're baking, or trying something new, measure.

Mixing Bowl. Your cereal bowls are only going to get you so far. A mixing bowl can hold Salads, marinating meat, pancake batter- just not at the same time. If you enjoy baking, you will want more than one.

Baking Trays. Ideally two of these. Most known for cookies, but used for roasting all kinds of things in the oven. It's also good to put one in under the rack of something that drips while cooking. Lasagna is bad for this. Catching the falling food on a baking tray makes clean up way easier.

Appliances

Stove. Doesn't matter if it's gas, electric, induction; how many heating elements you have; I'm assuming you have a stove.

Oven. Since most stoves are built into an oven, I am going to assume you also have an oven. I know not every place is allowed to have one, but chances are if you're interested in Kitchen witchcraft, you have access to these things.

Microwave. These days, they are everywhere. Some apartments will be built with a kitchenet which has no stove, but definitely a microwave. These are super helpful, melting butter, defrosting ingredients, while being very safe.

Fridge/Freezer. The modern standard of food preservation. Every home that consumes perishables has at lest one; and it's not uncommon for a large family to have more than one fridge or freezer.

Also

Salt. If you're cooking, you're gunna need salt. Especially if you're going down the route of Kitchen Witchcraft. Not a lot; I got excited one time and bought like 5 different kinds of salt. I'll probably be dead before I use it all. You don't need a bunch or even fancy salts. Just get a box of salt; Kosher, Sea, Pink, whatever. Even the finely ground iodize salt will work.

Oven Mitts. Pulling stuff out of the oven is hot! Protect yourself from burns.

[rosyronkey]

i am so good at kosher except for lasagna its my kryptonite

[miceli-dairy]

Miceli's Breakfast Lasagna

Ingredients:

8 sheets lasagna

2 pounds sausage, chopped

3 green onions, sliced

3 tablespoons & 2 teaspoons oil, divided

½ cup flour

4 cups milk, divided

1/8 teaspoon nutmeg

1 teaspoon kosher salt

5/8 teaspoons pepper, divided

1 cup of Miceli’s italian style cheese, shredded

1 cup of Miceli’s mozzarella cheese, shredded

3 tablespoons of Miceli’s parmesan cheese, grated

10 ounces frozen chopped spinach, thawed and drained

¼ cup parsley leaves, chopped

Instructions:

Bring a pot of water to a boil, add the lasagna, and then cook it according to its package’s instructions. Add the sausage, onions, and the 3 tablespoons of oil to a pan over medium-high heat, let them cook for 9 minutes, and then add the flour. Let the mixture cook for 30 seconds, add ½ cup of the milk, and then let it cook for 30 more seconds. Add the remaining milk, bring it to a boil, and then let it cook for 2 minutes. Add the nutmeg, salt, and ½ teaspoon of the pepper, remove it from the heat, and then combine the italian style, mozzarella, and parmesan cheese. Grease a 9 x 13 inch baking dish with the remaining oil, add 4 tablespoons of the sausage mixture, and then add 4 of the noodles, half of the remaining sausage mixture, the spinach, half of the cheese mixture, and the remaining pepper. Add the remaining noodles, sauce, and cheese mixture, cover it with foil, and then preheat your oven to 350°F. Let it cook for 45 minutes, let it cook (uncovered) for 15 minutes, and then add the parsley.

Original recipe courtesy of Food Network

[thebreloomroom]

The agony of my mother telling me she made lasagna and that she left some for me at her house, and me not wanting to tell her it’s not Kosher and that I shouldn’t eat it because she’ll be fucking weird about it and I’m a coward, but I also don’t not want the lasagna. Mom makes good lasagna.

[notjordie-gvf]

creamy lasagna soup

ingredients

1/2 tbsp oil

1/2 medium onion

1/2 lb ground beef

3 garlic cloves, minced

1/4 tsp red pepper flakes

1/2 tsp oregano

1 tbsp tomato paste

12.5 oz tomato basil pasta sauce

14 oz diced tomatoes

2 cups chicken broth

1 tbsp kosher salt

6 lasagna noodles, halved

1/4 cup heavy cream

heat oil in a dutch oven and add onion. saute, add the beef. once brown, add garlic, red pepper flakes, salt, oregano, and tomato paste

stir in pasta sauce, diced tomatoes, and broth. bring to a boil and add noodles. reduce to a simmer and cook until tender

stir in cream

spoon into bowls, top with parmesan

[tastyhealthyfoodonlin]

Italian Wedding Lasagna Soup

Fennel seed-infused meatballs, baby spinach, and broken lasagna noodles come together in a creamy and cozy soup.

Ingredients

Meatballs

8 ounces ground chuck (preferably 80/20)

8 ounces bulk sweet Italian pork sausage

1 small yellow onion, finely grated on smallest holes of a box grater (about 1/3 cup)

1 ounce Parmesan cheese, finely grated (about 1/4 cup)

1 large egg, beaten

1 large garlic clove, grated

1/2 cup Italian-seasoned breadcrumbs

1 1/2 teaspoons dried basil

1 teaspoon fennel seeds, lightly crushed 

1 teaspoon kosher salt

1/2 teaspoon black pepper

Soup

3 tablespoons extra-virgin olive oil

1 medium yellow onion, chopped (about 1 cup)

1 large carrot, peeled and chopped (about 1 cup)

1 celery stalk, chopped (about 1/2 cup)

1 tablespoon dried Italian seasoning

1/2 cup dry white wine

6 cups lower-sodium chicken broth

1 teaspoon kosher salt

8 ounces uncooked lasagna noodles, broken into 2-inch pieces (about 3 cups)

4 cups baby spinach (5 ounces)

1/3 cup finely grated Parmesan cheese, plus more for garnish

1 cup heavy whipping cream

Shredded mozzarella cheese, whole-milk ricotta cheese, and chopped fresh basil, for serving

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[famouschaospeanut]

Best Catering in Nassau County - A Guide to Exquisite Catering Options

If you’re looking for catering services in Nassau County, NY, you’re in luck! With a wide array of catering options, you can find perfect menus for any occasion—whether it's a corporate event, wedding, holiday gathering, or family celebration. Restaurants in Nassau County offer catering services with diverse options, from kosher and glatt kosher meals to traditional American, Italian, and Mediterranean cuisines. Whether you need an upscale buffet or individualized catering for your intimate gathering, Nassau County is the place to find top-notch culinary choices that cater to every palate and dietary need.

Types of Catering Services in Nassau County

Full-Service Catering: Full-service catering is ideal for events that require a complete setup with food stations, servers, bartenders, and sometimes even an event planner. These services are perfect for weddings, bar or bat mitzvahs, and formal gatherings where hospitality and elegance are a priority.

Drop-Off Catering: If you need the convenience of a catered meal without a full setup, drop-off catering might be the best choice. This option delivers hot or cold prepared meals straight to your venue or home, ready to serve. It's a great choice for smaller gatherings or casual celebrations.

Buffet-Style Catering: Popular for its flexibility, buffet-style catering allows guests to pick and choose their meals from a range of selections. This option works well for corporate events and gatherings with diverse guest lists, as it provides various food choices in an easy-to-serve format.

Kosher & Glatt Kosher Catering: In Nassau County, catering that adheres to kosher dietary laws is available for those who require it. This type of catering is perfect for religious events and traditional family gatherings. Muscat Glatt Kosher Catering offers a wide range of glatt kosher dishes, including appetizers, entrees, and desserts that adhere to kosher standards and are known for quality and flavor.

Catering Restaurants in Nassau County

Muscat Glatt Kosher Catering: Located in the heart of Nassau County, Muscat Glatt Kosher Catering offers a premium glatt kosher catering menu. This restaurant is well-known for its delicious and diverse menu, which includes traditional Jewish and Mediterranean dishes, as well as some unique fusion options. Muscat Glatt has catered countless weddings, religious events, and family gatherings, and their reputation for quality and adherence to kosher dietary standards has made them a top choice among locals.

Appetizer Choices: Start your meal with traditional appetizers such as hummus platters, gefilte fish, and matzo ball soup. These selections set the stage for a satisfying meal.

Main Courses: Muscat Glatt’s menu includes a variety of main courses, from roasted chicken and beef brisket to fresh salmon and lamb chops. Vegetarian options, including delicious stuffed peppers and vegetable platters, cater to non-meat-eaters.

Desserts: Finish off your meal with classic desserts like chocolate babka, apple kugel, or fresh fruit platters. Each dessert is prepared with high-quality ingredients and keeps kosher standards in mind.

For those planning events around religious holidays or special occasions, Muscat Glatt can accommodate specific dietary needs and customize a menu that aligns with both kosher standards and personal preferences.

American & Italian Fusion Catering Options: If you’re seeking a more diverse menu, many Catering Restaurants in Nassau County specialize in American-Italian fusion menus that include everything from pasta stations and lasagna trays to traditional dishes like roast beef, grilled chicken, and a variety of salads. Italian cuisine is a crowd-pleaser and offers versatile catering options for both formal and casual events.

Planning the Perfect Menu for Your Event

When planning your event, it’s important to select a menu that will appeal to your guests and create a memorable experience. Here are a few tips for choosing the right catering options in Nassau County:

Consider Dietary Restrictions: Make sure to inquire about guests' dietary needs to include vegetarian, gluten-free, or kosher options if necessary. Muscat Glatt Kosher Catering, for example, can provide glatt kosher, vegetarian, and allergy-sensitive options to meet these needs.

Plan Around the Occasion: For formal gatherings, consider plated meal options with multiple courses, while for more relaxed events, a buffet or family-style dining setup may be best.

Ask for Tastings: Many catering services in Nassau County offer tasting sessions for customers. This is an excellent opportunity to experience the food quality firsthand, sample dishes, and make informed menu decisions.

Why Choose Catering Restaurants in Nassau County?

Nassau County is home to a range of catering restaurants offering high-quality food, reliable service, and extensive menu selections. Choosing a local caterer ensures that you’ll benefit from fresh ingredients, local flavors, and often a shorter delivery time. Local catering restaurants in Nassau County, like Muscat Glatt Kosher Catering, are known for their expertise in crafting unforgettable experiences that meet the highest standards of taste and presentation.

From corporate events to intimate family gatherings, you can rely on Nassau County caterers to elevate any occasion with delicious food that guests will remember. Whether you’re looking for kosher catering or a classic American menu, Nassau County’s catering restaurants are ready to provide you with a delectable, hassle-free experience.

Final Thoughts

Finding the right Catering in Nassau County, NY, starts with knowing what’s available and aligning the options with your event needs. From glatt kosher services like Muscat Glatt Kosher Catering to Italian and American fusion offerings, Nassau County has a wide variety of choices that cater to different dietary requirements, tastes, and event styles. Take the time to explore these options, schedule tastings, and discuss your needs with local caterers to make your event unforgettable!

[besuretocook-blog]

How To Make Turkey Lasagna Recipe From Home RecipeMaking a recipe that is so yummy it's a homemade turkey lasagna from home. This is a simple and easy dish for you and your family. We are using fresh and simple ingredients.Recipe: INGREDIENTS1 lb. lasagna noodles (cook to bake)Kosher salt2 tbsp. extra-virgin olive oil2 cloves garlic, minced1 onion, finely chopped2 tbsp. tomato paste1 lb. ground turkey1 (28-oz.) can of crushed tomatoes1/4 of basil1 (16-oz.) container ricotta or cottage cheese1/2 c. grated Parmesan, mild cheddar, mozzarella, plus more for sprinkling1/4 teaspoon of parsley, pepper, white pepper, mrs. dash, garlic powderHope you guys enjoy this! 👉 If you enjoy this video, please like and share it. 👉 Don't forget to subscribe to this channel for more update. 👉 Subscribe now: https://bit.ly/33V7NWV💢 Stay With us: 💟 Facebook - https://www.facebook.com/besuretoook/💟 Twitter - https://twitter.com/besuretocook_ 💟 Instagram - https://www.instagram.com/besuretocook💟 TicTok: @besuretocook💟 TicTok: @besuretocook💢 Watch our other videos:💟 Homemade Shrimp Penne Alfredo Recipe (Dish) :https://youtu.be/jBawZuHPDc4💟 Homemade Crispy Fried Calamari Recipe : https://youtu.be/uIN3j5Cei_gThank you for watching this video, click the "SUBSCRIBE" button for stay connected with this channel. Subscription Link: https://bit.ly/33V7NWV#turkeylasagna #lasagna #turkey Summer Madness by Roa Music | https://soundcloud.com/roa_music1031Music promoted by https://www.free-stock-music.comCreative Commons / Attribution 3.0 Unported License (CC BY 3.0)https://creativecommons.org/licenses/by/3.0/deed.en_US https://besuretocook.org/how-to-make-turkey-lasagna-recipe-from-home-recipe/?feed_id=1149&_unique_id=670edb467bd0d #Besuretocook #Foodie #CookingRecipes #EasyRecipes #HomeCooking #Delicious #Tasty #QuickMeals #RecipeIdeas #Yummy #FoodLovers #FoodBlog #FoodInspiration #Culinary #MealPrep

[wonderingabout]

not only have i started nicotine again since breaking up with the previous love of my life but also i am finding so many people at this beautiful queer wedding intensely attractive and i am avoiding eye contact by looking at peoples lips as usual but now finding it completely sensual which i have not felt in a long time and ALSO i have eaten pork once and am probably going to have milky meaty lasagna 🥲 not good kosher! naughty! i wish i could have sex

[hindahoney]

Do you have any specific tips on learning to keep kosher? Advice like what dairy substitutes work best or a reliable place to get recipes would be great. I grew up in a house that mixes dairy and meat for most meals so any help would be greatly appreciated. If you've already answered this, could you give a link to the post? I couldn't find one, but that might be because tumblr's search function doesn't work.

Sure! Here is a post I made about keeping kosher. Substitutes are your best friend. If a recipe calls for butter, using vegetable oil instead could be better if you're eating it with a meat meal. Margarine is also a great substitute when making baked goods. Mixing lemon juice with a nut milk gives you buttermilk.

In brownies, using orange juice instead of milk makes the flavor really pop. I love doing this on shabbat so I can have a dessert after a meat meal. You could also just use any other nut milk, or oat milk (just make sure it has a pareve symbol on it, I've seen some oat milks that are still OU D because it's sometimes manufactured in dairy machines or factories). Pareve chocolate is a miracle to be appreciated. Using egg noodles or zucchini noodles are great when you want to have a meat-based dish, and pareve bread for meat-based sandwiches.

I love using vegan or vegetarian plant-based meats in my dishes.* For example, I use vegan ground beef in my lasagna, so I can still use regular noodles and cheese. Plant-based chicken is also great for skillets or pasta. You could also just use fish instead, as it's considered pareve. I don't like the taste of vegan cheese, so I'd much rather use real cheese and vegan meat, but it's always an option. If you don't have meat but still want a filling meal, using grains such as quinoa, or starches like potatoes, can help with that.

As for finding recipes, there are a few kosher cooking blogs online. To find things I usually just search whatever food I want followed by "kosher" and it's usually there. If I can't find a recipe for it, I use a regular recipe with the above substitutes to make it kosher. Buying kosher cookbooks is also a good idea. I don't recommend just searching for "jewish cookbooks" because sometimes those include non-kosher dishes, so search specifically for kosher cookbooks.

*Some Jews have customs that don't allow them to eat vegan meats due to abiding by the spirit of the law, and the fact that the appearance of eating something not kosher could mislead others. It is best to discuss this with your rabbi if you think this may be an issue.

[mariacallous]

I first tried “matzah mac & cheese” at my friend Daniel’s Shabbat potluck dinner. For a few years running, he hosted huge groups of people every single Friday night, and his family provided most of the food. The menu hardly changed and this was one of the staple dishes. It may technically be a Passover food, but that didn’t stop him from serving it year-round to a room of happy eaters.

Like a lot of Passover foods, you may question the name. This has no macaroni, nor does it use kosher for Passover pasta. It unquestionably tastes like matzah. Matzah mac & cheese falls into the category of “matzah pizza” or “matzah lasagna,” i.e., things that get named after comfort foods you can’t have if you’re keeping kosher for Passover, and might taste a little different from the original. I have no problem using matzah as a substitute for crust or in place of sheets of pasta, especially if it tastes good. There’s a humility about it that feels true to the spirit of the holiday.

Whatever you choose to call it, this dish is cheesy, creamy, and filling. And as a comfort food, it should not be confused with health food. This is the get-me-through-the-last-days-of-this-holiday-all-I-want-is-pizza food. This is the kind of dish you throw together last minute when you want to spend less time in the kitchen; served with a big salad and you have a complete meal. Try making it after the seders — and after the leftover matzah ball soup and brisket are gone. This is the dish you taste and think about eating next Passover.

[calmdownandcook]

Any Day of the Week “Sunday Sauce”

A tomato sauce for pasta is a perfect example of not having to “stick to the recipe”. You’re in charge. Almost every ingredient has other possibilities that all work well together. A slow-simmered tomato sauce can be cooked with various types of meat like beef, pork, or lamb, and spices which infuse the sauce with deep flavors over several hours. Do you have a lack of patience? Pasta sauce can also be ready in as little as 1 hour. Understanding the basics of this sauce will help you master it and get you well on your way to calming down in the kitchen.

My lack of Italian heritage does not prevent me from making an awesome red sauce. Making one with what I have, what I like, and what’s on sale is my magical power. This is my recipe for making a no-pressure pasta sauce without crushing your soul. My mother made large vats of “Spaghetti Sauce”. She had a large cast iron Dutch oven that would bubble on the stove all day. If making this sauce happened on the day she’d bake our bread, it was a boon for all of us. We kids would sneak a piece of fresh bread, and dip it in the sauce. Who could say no to that? The 6 of us would have pasta one night, and the remainder of the sauce would be frozen to re-emerge as lasagna later in the week (spaghetti one night always meant lasagna was on its way). How are you going to adapt this recipe to reflect who you are?

The one thing I would stick to is the tomatoes. Use canned Italian imported tomatoes. They are more expensive but in the big picture, they are worth spending your money on, they are the hero and star of the show, and there is value there. I learned this from my son, Max. When your adult children can teach you something about the essentials of cooking then your job as a parent is done. Keep your eye out, buy them when on sale, and tuck them into the back of your cabinet. They will never let you down.

Serves 8 generously, and also freezes well.

1 ½ to 2 pounds of Sausage, hot or sweet, or a combo, not in its casing OR

Ground beef

Ground chicken or turkey 

Ground Venison

Ground Lamb

Meat alternative

Mix and Match

¼ cup of butter OR

Olive Oil

Vegetable Shortening

2 small sweet onions, finely chopped to ¼" dice OR

Yellow Onions

Red Onions

Leeks

6 cloves garlic, minced OR

Skip the  Garlic

1 entire head of Garlic

How much Garlic do you like?

Shallots

6 ounces (1 small can ) of tomato paste

6 ounces of water

2 28-oz cans of whole canned tomatoes, (crushed with your hand into smaller pieces) OR

Tomato sauce

Diced tomatoes

Crushed tomatoes

1 cup red wine OR

White Wine

Beef Broth

Chicken Broth

2 teaspoons kosher salt OR

Skip all together?

Salt to taste, how much do you want?

1 teaspoon fresh cracked pepper OR

Skip all together?

 How much do you want?

1 teaspoon each dried basil, oregano, and parsley OR

1 tablespoon of fresh each herb?

1 tablespoon of “Italian blend” seasoning

Skip all together?

 How much do you want?

½  teaspoon red pepper flakes, OR

Skip all together?

 How much do you want?

If the instructions for this sauce were just  “Make the sauce”, I bet you could do it. You’d channel an Italian Grandma and dive in. In case you need more guidance, let’s get into it.

Brown the meat you have chosen in a large Dutch oven or a large heavy-bottom saucepan. Whatever you make big pots of soup in will work. Cook the meat until there is no more pink and it starts to brown on the bottom. Brown equals flavor. Try to break it up so there are no large clumps. Pour off excess fat. You want to leave enough so a light coating is on the bottom of your pot. Add your butter or what you have chosen. Toss in the onions and saute, stirring occasionally, for about 15 minutes. You don’t want the onion to brown but you want them to soften. If there is not enough fat from the browning of the meat to cook your onions in, toss in some extra butter or olive oil.

Add the garlic, tomato paste, and herbs you will use. Continue stirring to work the tomato paste all throughout what you have in the saucepan. Everything should be lightly coated with the paste. Then cook for another 5 minutes. Imagine you are toasting the tomato paste. You won’t “see” any toasting but this step will make a big difference. 

Add all of the remaining ingredients (all at once? Yup) and give a thorough stir, take a moment and appreciate all you have accomplished. Simmer this sauce for at least 1 hour but 4-6 hours is best. You want your stove to be on the lowest setting possible with a bubble popping on the surface now and then. If you feel this gets too thick add a splash of beef broth or water. Give a good stir now and then to prevent scorching on the bottom. Tada! You’re done!

If you are going to break this up into smaller portions, make sure it is completely cool before headed into the refrigerator or freezer.

What happens if you love Mushrooms but the recipe doesn’t call for mushrooms? Do it. Be wild. Add 8 ounces of sliced mushroom when you are cooking the onions (mushrooms usually come in 8-ounce packages). So how empowered you feel?

Just like the mushrooms you can add Red or Green Peppers.

Black olives give a surprising briny taste to a tomato sauce. Traditional Black Olive or Greek Black Olives are great in here. How many do you want in your sauce? Why not try a green olive?

Zucchini added in with the Onions is an easy way to bump up the vegetable measurement. They will soften and melt into the sauce.

Try adding a couple of Anchovies. They will fall apart during the simmering and add unami to the overall flavor. It’s your secret, no one has to know.

½ cup of cream or sour cream will give everything an air of elegance. Also will give you something to do with that ½ cup of cream you have in the back of your fridge. Stir it in at the last minute and don’t let the sauce come to a full boil after you’ve added it.

A Sunday Sauce will always be there for you. Containers of it in your freezer will defrost quickly. It is your buddy for when you can’t deal with dinner. It’s rewarding to make and intensely adaptable. There is a simple foundation and open to make it “your style”.