So my latest obsession is cooking once and eating for a month. I am an avid follower of several blogs – particularly some of the kosher blogs. This is not because I keep kosher but because having been raised in a kosher home, menus which include pork or shellfish make me uneasy. I am headed to my parents house for a week for Passover. My grandmother who in the past did all the cooking is no longer able to make the meal. My mother is a less than enthusiastic chef. In my pre-baby days, I would jump into the kitchen to do all the cooking for family holidays – Thanksgiving, Passover, etc. I liked to deviate from the heavy, fatty meals my grandmother traditionally made. This year, however, I am inclined to minimize my time in the kitchen by avoiding delicate, gourmet cooking and leaning on my new cooking once eating for a month habits. I am going to try to plan a cook once Passover week.
SOUP – a large pot of chicken soup will go a long way during the holiday. It can be served during the seder, as part of a light lunch, or as the base for another soup. You can add matzoh balls (which can be made and frozen on a cookie sheet. They can then be put in a plastic bag and thawed as needed) or passover noodles.
ENTREES – Keep it simple when it comes to entrees for your seder meal. A roast beef or roast turkey make a wonderful centerpiece to a seder meal. Make more than you need and eat the left overs over the next several days. On non-seder nights, go simple with roast chicken, bbq chicken, brisket, etc.
SIDE DISHES – Fresh salads, steamed vegetables and potatoes baked in the microwave can be quick and easy. These additional dishes are good for making and having in the fridge to serve as light lunches if paired with a salad or as side dishes along with a meat entree. Use matzo meal instead of flour in the below recipes. All of them freeze well.
DESSERTS – Desserts and sweets for Passover tend to be ridiculously expensive. This is one time where making stuff from scratch is definately in order – especially if you have a sweet tooth like me!
Here are a few recipes that can be made ahead and will freeze well:
One other useful/versitile recipe is for passover crepes. These can be turned into noodles by slicing them, used as a crepe for a quick breakfast or snack, filled with sweet or savory items, used as the noodles in a passover lasagna or any other way you would like. The recipe is below:
- 24 eggs
- 2 tsp salt
- ½ cup oil
- 2 cups water
- 2 cups sifted potato starch
Whisk eggs salt and oil until well blended. In a separate container, mix potato starch and water. Then blend both mixtures and fry a ladleful in a heated, oiled crepe pan. Make thin layer.
Yields 50 crepes
Crepes can be frozen.