Tomato soup with grilled cheese matza toastsRecipe adapted from cookbook, Bite Me2 (28 ounce) cans diced tomatoes2 tablespoons olive oil¼ teaspoon kosher salt1/8 teaspoon black pepper2 tablespoons olive oil1 yellow onion, diced2 medium carrots, peeled and diced2 medium celery stalks, diced1 large garlic clove, minced2 tablespoons potato starch3 cups parve chicken stock or vegetables stock1 dried bay leaf2 teaspoons sugar¼ teaspoon kosher salt¼ teaspoon black pepper2 tablespoons butter2 tablespoons chopped fresh basilGrilled cheese matza toasts8 square matzos2 tablespoons margarine16 pieces of cheddar cheesePreheat oven to 425 degrees. Cover a baking sheet with aluminum foil and coat with non-stick cooking spray. Strain tomatoes, reserving their juices in a medium bowl. Spread strained tomatoes on prepared baking sheet, drizzle with 2 tablespoons olive oil and season with ¼ teaspoon salt and 1/8 teaspoon pepper. Roast in the oven for 15 minutes.While the tomatoes are roasting, in a large soup pot, heat remaining 2 tablespoons of olive oil over medium-low heat. Add onion, carrots, celery and garlic, cooking until softened, about 8 minutes. Add potato starch and stir to coat.Over high heat, add the roasted tomatoes, reserved tomato juices, parve chicken broth, bay leaf, sugar, salt and pepper. Bring to a boil and reduce to a gentle simmer, cover and continue to simmer for 30 minutes.Remove from heat, discard bay leaf and puree the soup with a hand held blender until smooth. Stir in 2 tablespoons butter and chopped basil.For the grilled cheese matza toasts:Place the cheese between the matza squares, using 4 pieces of cheese for every two matza squares. Bake in the oven until the cheese is melted, about 6 minutes. Break into pieces and sprinkle a handful into each bowl of soup.Mozzarella sticks1 ½ cups matza meal, toasted (you can toast matza farfel and then grind it up)16 ounces blocked mozzarella cheese, cut into ½ – ¾ inch thick pieces (or cut mozzarella cheese sticks in half)4 large eggs, beaten3 cups potato starch1 ½ cups vegetable oil4 cups marinara saucePlace the potato starch, eggs and breadcrumbs in separate bowls and put them on the counter in that order.Dip the cheese in the potato starch and coat completely. Then dip the cheese stick into the eggs. Dip them into the matzo crumbs, coating completely. Dip the coated cheese sticks into the egg again and then again into the matzo crumbs.You should have a thickly coated cheese stick. Repeat process with remaining sticks. Cover and freeze until frozen, about two hours or up to two days.Heat oil in a large frying pan over medium heat. Fry the coated cheese sticks in batches, until golden brown, about two minutes. Serve immediately with homemade or store-bought marinara sauce.Passover mandelbrotMakes about 4 dozen ¾ cup safflower or vegetable oil¾ cup plus 2 tablespoons sugar3 eggs¾ cup matzo cake meal¼ cup matzo meal2 tablespoons potato starch½ teaspoon salt2 teaspoons cinnamonJuice and zest of ½ lemon (or orange)1 cup sliced almonds¾ cup mini chocolate chips or white chips (optional) Preheat the oven to 350 degrees.In a bowl of an electric mixer, blend the oil and ¾ cup sugar until light. Add the eggs and blend thoroughly.In a bowl, combine the matza cake meal, matza meal, potato starch, salt, and 1-½ teaspoons of cinnamon and blend in the oil mixture alternately with the lemon juice and zest. Fold in the almonds and chocolate chips. Cover and refrigerate for 1 hour.Divide the dough into 3 or 4 portions. With lightly oiled hands, shape each portion into an oval loaf, 2 inches wide and 1 inch high. Place the loaves 2 inches apart on greased baking sheets. Bake for 30 minutes, or until golden brown.In a small bowl, combine the remaining 2 tablespoons sugar and the remaining ½ teaspoon cinnamon. Remove the loaves from the oven and use spatula to transfer them to a cutting board, cut into ½ inch thick slices.Place the slices, cut side up, on the same baking sheets and sprinkle with the sugar mixture. Turn off the heat and return the slices to the oven. Leave the Mandelbrot in the oven for 10 minutes each side, or until lightly browned and crisp. Cool and enjoy.
More than just leftovers
While most invest time in the larger Passover Seder meals, there are some great options for Hol Hamoed.
Tomato soup with grilled cheese matza toastsRecipe adapted from cookbook, Bite Me2 (28 ounce) cans diced tomatoes2 tablespoons olive oil¼ teaspoon kosher salt1/8 teaspoon black pepper2 tablespoons olive oil1 yellow onion, diced2 medium carrots, peeled and diced2 medium celery stalks, diced1 large garlic clove, minced2 tablespoons potato starch3 cups parve chicken stock or vegetables stock1 dried bay leaf2 teaspoons sugar¼ teaspoon kosher salt¼ teaspoon black pepper2 tablespoons butter2 tablespoons chopped fresh basilGrilled cheese matza toasts8 square matzos2 tablespoons margarine16 pieces of cheddar cheesePreheat oven to 425 degrees. Cover a baking sheet with aluminum foil and coat with non-stick cooking spray. Strain tomatoes, reserving their juices in a medium bowl. Spread strained tomatoes on prepared baking sheet, drizzle with 2 tablespoons olive oil and season with ¼ teaspoon salt and 1/8 teaspoon pepper. Roast in the oven for 15 minutes.While the tomatoes are roasting, in a large soup pot, heat remaining 2 tablespoons of olive oil over medium-low heat. Add onion, carrots, celery and garlic, cooking until softened, about 8 minutes. Add potato starch and stir to coat.Over high heat, add the roasted tomatoes, reserved tomato juices, parve chicken broth, bay leaf, sugar, salt and pepper. Bring to a boil and reduce to a gentle simmer, cover and continue to simmer for 30 minutes.Remove from heat, discard bay leaf and puree the soup with a hand held blender until smooth. Stir in 2 tablespoons butter and chopped basil.For the grilled cheese matza toasts:Place the cheese between the matza squares, using 4 pieces of cheese for every two matza squares. Bake in the oven until the cheese is melted, about 6 minutes. Break into pieces and sprinkle a handful into each bowl of soup.Mozzarella sticks1 ½ cups matza meal, toasted (you can toast matza farfel and then grind it up)16 ounces blocked mozzarella cheese, cut into ½ – ¾ inch thick pieces (or cut mozzarella cheese sticks in half)4 large eggs, beaten3 cups potato starch1 ½ cups vegetable oil4 cups marinara saucePlace the potato starch, eggs and breadcrumbs in separate bowls and put them on the counter in that order.Dip the cheese in the potato starch and coat completely. Then dip the cheese stick into the eggs. Dip them into the matzo crumbs, coating completely. Dip the coated cheese sticks into the egg again and then again into the matzo crumbs.You should have a thickly coated cheese stick. Repeat process with remaining sticks. Cover and freeze until frozen, about two hours or up to two days.Heat oil in a large frying pan over medium heat. Fry the coated cheese sticks in batches, until golden brown, about two minutes. Serve immediately with homemade or store-bought marinara sauce.Passover mandelbrotMakes about 4 dozen ¾ cup safflower or vegetable oil¾ cup plus 2 tablespoons sugar3 eggs¾ cup matzo cake meal¼ cup matzo meal2 tablespoons potato starch½ teaspoon salt2 teaspoons cinnamonJuice and zest of ½ lemon (or orange)1 cup sliced almonds¾ cup mini chocolate chips or white chips (optional) Preheat the oven to 350 degrees.In a bowl of an electric mixer, blend the oil and ¾ cup sugar until light. Add the eggs and blend thoroughly.In a bowl, combine the matza cake meal, matza meal, potato starch, salt, and 1-½ teaspoons of cinnamon and blend in the oil mixture alternately with the lemon juice and zest. Fold in the almonds and chocolate chips. Cover and refrigerate for 1 hour.Divide the dough into 3 or 4 portions. With lightly oiled hands, shape each portion into an oval loaf, 2 inches wide and 1 inch high. Place the loaves 2 inches apart on greased baking sheets. Bake for 30 minutes, or until golden brown.In a small bowl, combine the remaining 2 tablespoons sugar and the remaining ½ teaspoon cinnamon. Remove the loaves from the oven and use spatula to transfer them to a cutting board, cut into ½ inch thick slices.Place the slices, cut side up, on the same baking sheets and sprinkle with the sugar mixture. Turn off the heat and return the slices to the oven. Leave the Mandelbrot in the oven for 10 minutes each side, or until lightly browned and crisp. Cool and enjoy.