Around the third day of Passover, my younger brother begins complaining, "There is nothing to eat in this house." Since his diet consists primarily of Wacky Mac and Cinnamon Toast Crunch, eight days without bread and pasta leave him pretty hangry. Which is quite unfortunate for the rest of us in the house. So I decided to share three quick and tasty snacks that get him (and therefore me) through the holiday.
Chocolate Chip Cookie Bars
Recipe adapted from "Rambam's Guide for the Perplexed Pesach Chef."
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3 eggs
1 c. sugar (can reduce to 1/2 c. if desired)
1/3 c. oil
3 T. water
2 c. matzah meal (regular or whole grain)
1/4 tsp. salt
1 c. chocolate chips (or raisins)
1/2 c. chopped nuts
Beat eggs and sugar until thick and lemon-colored. Beat in oil and water. Stir in matzah meal, salt, chocolate chips, and chopped nuts until well mixed. Let batter stand for 10 minutes. Drop batter into four strips onto greased cookie sheets. Bake at 375 for 20 minutes or until golden brown. Remove from oven and cut each strip into 15 slices. Remove from cookie sheet and cool. Makes 5 dozen cookies.
Granola
This recipe is from The New Jewish Holiday Cookbook, by Gloria Kaufer Greene, an incredible cook (and family friend).
5 c. matzah farfel
1 c. slivered almonds
1 c. walnut pieces
1 1/2 - 2 tsp. cinnamon
1/3 c. canola or safflower oil
1/3 c. honey
2 T. water
2 T. sugar
1 1/2 c. raisins
Line a 10 x 15-inch jelly roll pan with heavy-duty foil, and set aside. Preheat the oven to 350 degrees.
Put the matzah farfel, almonds, walnuts, and cinnamon into a large bowl and mix to combine. Put the oil, honey, and water into a microwave-safe bowl or cup, or into a small saucepan. Heat the mixture in a microwave oven for about 30 seconds, or over low heat on a stove, until it is slightly warmed and the honey has thinned. Mix it well, and pour it over the farfel mixture. Use a large spoon to stir the granola well until all pieces of farfel are moistened. Sprinkle the sugar over the granola, and mix until it is evenly distributed.
Spread the granola evenly in the prepared pan. Bake at 350 degrees for about 15 to 20 minutes, or until it seems to be dry. (The granola will get crunchier as it cools.) Remove it from the oven, and, while it is still warm, stir it in the pan to break it up and loosen it from the foil. Let it cool in the pan on a rack. When the granola is cool, sprinkle the raisins on top. Lift up the foil, and use it to transport the granola to a plastic container with a lid. The granola should keep fresh for the entire week of Passover (or longer) if stored in the airtight container. Use it as a breakfast cereal with milk, or as a snack.
Passover Rolls
My mom's Passover rolls, which can also be formed into bagels, are delicious with cream cheese and jelly, or sauce and cheese for pizza bagels.
11 egg whites + 4 whole eggs
1 tsp. salt
3 1/4 c. water
4 c. matzah meal
1 1/3 c . cake meal
1/4 - 1/3 c. oil
Beat eggs, whites, and salt in a large glass bowl until soft peaks form. Mix in water, and fold in matzah and cake meal. Mix in oil last. Put in fridge for at least 20 minutes, covered. Using wet hands, make 17 or 18 rolls (or bagels or any other shape) and put on oiled cookie sheet. Bake one hour at 350 degrees or until lightly browned.
Happy Passover!!
