Becca's Passover Classics

Passover was earlier this month, but that doesn't mean I still can't share my favorite Passover recipes. Here are my favorite spins on the Jewish classics Tzimmes, Charsost, and Matzo Brei:

Tzimmes

Sweet Potatoes

Carrots

Onion

Golden Raisins

Dried Cranberries

Olive oil

Red Wine

Salt

Garlic Powder

Ginger, powdered or fresh ground

Paprika

Cinnamon

optional: Allspice

and a little extra water

Chop vegetables into equally sized small chunks. In a small bowl, combine all the dry spices. Place vegetables in a large bowl, pour in olive oil, red wine, dry spice blend and ginger. Stir well. Grease a large baking dish. Pour in tzimmes. Cover with tin foil. Bake at 400 degrees – with tin foil on top for about 30 minutes, and then remove tin foil and continue to bake until vegetables are tender and top begins to brown.

Serve alongside chicken, etc.

My favorite combination is chicken, asparagus, tzimmes, and feta cheese.

Charoset

4-5 Apples (Gala is what I used)

1 Orange

1 Banana

Red Wine or Grape Juice

Cinnamon

Ground pecans or walnuts

Wash and quarter apples, peel orange and banana. In a food processor roughly chop up apples, then add orange and banana an pulse a few more times. Pour mixture into a bowl, add wine, cinnamon, and ground nuts. Stir well. Serve right away or store in a sealed container in the refrigerator.

Serve at Passover, or alongside Matzo Brei!

  

Matzo Brei (breakfast)

(1 serving)

Oil or cooking spray

2 pieces of Matzo

2 Eggs

1 Tbsp. Milk

Salt

Cinnamon

Water

In a medium bowl, combine eggs, milk, salt, and cinnamon. Take the two pieces of Matzo and hold them under a faucet of running water until the matzo begins to break apart in your hands. Place matzo in the egg mixture bowl and stir well. Heat a skillet, and add oil or cooking spray. Pour mixture onto skillet, and cook like you would scrambled eggs.

Serve with butter, and either Charoset, jam, or syrup.