Much a Matzah Fun!

It's Passover soon, and like many years back, you get stuck with boxes of leftover matzah. What can you do with them?

Here are some recipes you can try.

granola made with matzah

Manola (Matzah Granola) - Maple Nut Matzo Granola 

3 cups –matzo, crumbled into ¼” pieces (about 4 boards)
1 cup – shaved coconut 
1 cup – nuts, coarsely chopped, chose your favorite - almond, pecan, cashew, any one or a mixture
½ cup – dark brown sugar
1 Tbl – cinnamon
2 pinch – kosher salt
¼ cup – oil, grapeseed
½ cup – maple syrup
1 tbl – vanilla extract
1 cup – dried fruit, chopped, cho0se your favorite - golden raisins, apricot, cherries, cranberry 
  1. Preheat oven to 350’F. 
  2. Line two baking pans with a non-stick liner
  3. Combine matzo, coconut, nuts, sugar, cinnamon, and salt, stir well
  4. Add oil, syrup, and vanilla, stir well until evenly coated and well mixed
  5. Divide mixture evenly on the baking pans and place in the oven
  6. Bake 8 minutes, stir the mixture, return to oven for 8 more minutes and mix. Add more time until you achieve an even deep golden brown.
  7. Allow mixture to cool. Add the dried fruit and mix to crumble and combine.
  8. Can be stored in an air-tight bag for two weeks.  Use it as a cereal, to add crunch to your yogurt, or stirred into fresh fruits and berries.

Machos – Matzo Nachos 

2 each – matzo boards
3 Tbl – Butter, melted 
2 Tbl – Taco seasoning (recipe follows) or seasoning of choice
1 cup – cheddar cheese, shredded
Assorted toppings like leftovers from Chef Eric’s fajita platter: grilled steak and chicken, guacamole, pico de gallo, or sour cream
  1. Preheat oven to 350’F.
  2. Line baking pan with non-stick liner, place matzo on the pan. Evenly brush butter over the entire surface of the matzo. Sprinkle liberally with a seasoning of choice. Turn matzo over and repeat brushing and sprinkling.  
  3. Bake for 10 minutes turn matzo over and bake 8 more minutes 
  4. Break machos into large nacho-like pieces. Arrange on an overproof plate layering matzo and cheddar cheese. Bake for 5 minutes until the cheese is melted.  
  5. Serve with your favorite toppings 

Taco Seasoning 

1 tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
¼ teaspoon dried oregano
½ teaspoon paprika
1 ½ teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Mix all the ingredients well and store in an airtight container.

 

Matzo Sammies with Fried Egg Wilted Kale and Ricotta Cheese 

Sammies
6 each – matzo boards
3 each – eggs, extra-large
2 tsp – kosher salt
1 tsp – black pepper
As needed – Vegetable oil 
  1. Roughly crumble the matzo into a large bowl and cover it with warm water. Soak matzo for 5 minutes. Drain well and press out any water.  It should be wet, not mushy. 
  2. Mix eggs, salt, and pepper into the matzo.  Stir well to create and wet mixture similar to a pancake mix. 
  3. Pre-heat a large skillet over medium-high heat. Coat the bottom of the pan with oil, enough to panfry.
  4. Using a large spoon place mixture into the pan.  Spread out the mixture to a round ½” thickness. You should yield 8 to 10 sammies with this recipe.
  5. Cook sammies until they are a deep golden brown. Flip them over and continue cooking until the second side is golden brown.  Remove them from the pan and place them on absorbent paper. 
  6. Sammies can be made ahead of time and stored for 3 days in the refrigerator.
Wilted Kale 
2 cups – Kale, chopped ½ inch
1 tbl – olive oil
2 cloves – garlic, minced
To taste - Salt and pepper 
½ tsp – lemon juice
 
Heat oil over medium-high heat. Add the garlic and cook for one minute.  Add the kale and cook until wilted. Season with salt, pepper and lemon. 

 

Assembly 

4 each – sammies
1 recipe – wilted kale
4 Tbl – ricotta cheese
2 each – fried egg, over easy 
Reheat sammies in a toaster oven until warmed to your liking. Spread 2 Tbl ricotta cheese evenly over two of the sammies.  Place a fried egg on top of the ricotta. Place wilted kale over the eggs. Top with another sammie.
Enjoy!  




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