Written on April 8, 2014 at 10:00 am , by Lauren Katz
With Passover less than a week away, it’s time to start stocking up leavening-free recipes. Matzo is always a big staple in many of the meals, but rather than just slathering it in marinara sauce and cheese and calling it pizza, switch things up with recipes that utilize matzo in creative ways that won’t leave you feeling underwhelmed before the seder is even over. Treat it like bread crumbs or crackers in these dishes, and you may even find yourself making them after the eight days are over!
In a food processor, pulse 1 sheet matzo until it resembles dry breadcrumbs. Moisten with a splash of water. Mix with 1 lb. ground beef and a handful of chopped flat-leaf parsley. Roll into twelve 1 1/2-inch balls and bake at 400 degrees until no longer pink in the center, 12 to 15 minutes. Serve with marinara sauce (and over pasta after Passover!). Serves 4.
Matzo Brei & Brie
Soak 2 sheets matzo in warm water until slightly softened, about 20 seconds. In a nonstick skillet, melt 1 tbsp. butter over medium heat. Crumble matzo into bite-size pieces and add to skillet. Add 2 beaten eggs. Cook, stirring until set, 1 to 2 minutes. Top with a handful of dried cherries and 2 oz. diced Brie. Sprinkle with chopped chives. Serves 2.
Matzo-Crusted Maple Salmon
In a resealable plastic bag, finely crush 1 sheet matzo; season with cayenne and salt. Brush 2 salmon filets (6 oz. each) with pure maple syrup. Press the matzo crumbs onto the top of the salmon to coat. Transfer to a greased baking sheet and drizzle with EVOO. Bake at 400 degrees until opaque in the center, about 10 minutes. Serves 2.
Place 3 sheets matzo in a single layer on a foil-lined baking sheet. In a saucepan, boil 1 stick butter and 1/2 cup brown sugar, stirring until thick, 3 minutes. Pour over matzo. Bake at 350 degrees for 10 minutes. Immediately top hot matzo with 1 cup semisweet chocolate chips. Let soften; spread. Top with 1/2 cup white chocolate chips. Soften in oven 1 minute. Drag toothpick over top to swirl. Chill. Serves 8.
Click here for more Passover recipes.
Written on November 22, 2013 at 9:00 am , by Lauren Katz
Last week, we asked our Facebook fans if and how they’ll be celebrating “Thanksgivukkah,” the hybrid holiday of Thanksgiving and Hanukkah. Many of you said you WILL be taking advantage of this once-in-a-lifetime opportunity, since the next time the two holidays will overlap won’t be for almost 78,000 years! You gave us some really creative and tasty ideas, but if you’re still looking for that perfect Thanksgivukkah dish, consider this our gift to you: Three side dish recipes that perfectly pair Thanksgiving food with traditional Jewish fare.
Potato latkes are a Hanukkah staple. Rather than topping sweet potatoes with marshmallows, sub them in to Sweet Potato-Apple Latkes with Cranberry Sauce, your Turkey’s favorite condiment!
No Thanksgiving table is complete without stuffing. Make a sweet version using Challah, a traditional Jewish bread, for Fruited Brioche Stuffing.
And because every holiday party needs a great appetizer, make these Smoked Salmon Bagel Bites, a finger food-version of a typical Sunday morning Hanukkah breakfast.
Written on November 19, 2013 at 9:00 am , by Every Day with Rachael Ray Staff
Don’t waste those leftovers from holiday get-togethers! Freezing your food is a great way to make the most of your meals, but only if you can properly thaw them later in the year. Here are the best ways to take your food from frozen solid to family dinner:
1. The best way: IN THE FRIDGE
Set frozen food in its wrapper on a plate to catch drips. Food thawed in the fridge will last for 2 or 3 more days than those thawed using other methods.
2. The shortcut: IN COLD WATER
Place food in an airtight bag and submerge in cold water; change water every 30 minutes. Using hot water is a no-no: It encourages bacteria.
3. The cheat: IN THE MICROWAVE
Unwrap foods and thaw using the defrost or low setting. If meats start to brown, remove and cool before continuing. Cook immediately.
4. For baked goods: ON THE COUNTER TOP
Bread and other frozen baked good sare safe to thaw on the counter. Keep them loosely covered with their wrapping from the freezer and place on a wire rack to prevent condensation and sogginess.
DID YOU KNOW?
5 Unexpected Things You Can Freeze:
Milk Pour into freezer bags and freeze flat. You’ll never run to the store when baking again!
Egg Whites Freeze each egg white separately in an ice cube tray. Once frozen, store them in freezer bags.
Butter Buy it on sale with no fear of it spoiling. Store sticks in their paper wrap in a freezer bag.
Avocado Save ripe avocados by mashing them with a bit of lemon juice and packing in airtight containers.
Nuts and Grains Store in airtight containers or freezer bags to prevent them from going rancid at room temperature.
Written on September 2, 2013 at 9:00 am , by Lauren Katz
Happy Labor Day! An end-of-summer celebration means lots of time by the grill, and what better way to include your vegetarian guests than by grilling something so savory and delicious, no one will miss the meat? Here’s your life-saver: The Big, Beefy Mushroom Cheddar Melt. Although this dish has the word “beef” in its name, the only meatiness you’ll find is from the flavor-packed Portobello mushrooms.
For more meatless main’s, including these awesome Vegetarian Chickpea Burgers, click here.
Previous Meatless Monday Posts
Written on July 12, 2013 at 10:50 am , by Lauren Smith
Pecan pie is a beginner’s dream dessert; the filling doesn’t crack the way custard pies can. Which is why we’re so excited to celebrate it! For the traditional pie, slice it up and top it off with bourbon-infused ice cream. Or try a Pecan Pie-inspired snack or sip, instead!
Shake up your get-together with this dessert in a glass. The pecan-perfect touch? It’s rimmed with the chopped nut, delish!
Try to say this five time fast: Pecan Pie Popcorn. Or just give up and munch on this award-worthy snack.
More related links: