Slice of Life: Pesach Snacks

By Eileen Goltz

Issue of April 3, 2009 / 9 Nissan 5769

I do not typically subscribe to the eating of pre-packaged, ready made snack foods. Especially not during Pesach. It’s hard enough to find healthy delicious snacks or food for light lunches or dinners when not bound by chometz or way too many eggs. During Pesach the problem become tripled by having to prepare everything from scratch, having to have the right equipment and finding the time. More tzoris than I care to deal with.

I also have the problem of not wanting to overeat during this food fest week (oops, too late after the Seders) and I truly don’t want to spend any more time in the kitchen than necessary (again, oops too late after the Seders). So anything I’m going to prepare, other than Yom Tov or Shabbat meals, has to be easy to prepare, take a minimum amount of time and be delicious enough to be worth the effort to go back into the kitchen.

These recipes contain a either a minimum amount of matzo product or none at all, depending on your tolerance/ desire for the stuff. Personally, after three days or so, in my opinion, the only good matzo is the one that’s still in the box.

CHEDDAR PARMESAN BITES (dairy)

• 1/2 cup grated yellow cheddar
• 1/2 cup grated Parmesan
• 2 teaspoons matzo meal
• 1/4 teaspoon paprika
• kosher salt and ground black pepper

Preheat oven to 375. In medium bowl, toss cheeses with matzo meal, paprika, 1/4 teaspoon salt and 1/8 teaspoon pepper. Drop by tablespoons onto parchment-lined baking sheets. Flatten into 3-inch rounds. Bake until golden and bubbling, 10 to 12 minutes. With a thin metal spatula, transfer bites to a serving plate to cool. Store in airtight container between layers of parchment up to 3 days.

POTATO AND CHEESE FRITTATA (dairy)

• 8 eggs
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 2 cups hash brown potatoes, frozen shredded or fresh potatoes, grated
• 2 cups sliced green onions
• 1 5-ounce package garlic-herb cheese, chilled
• 2 to 3 oz smoked salmon, chopped

Preheat oven to 375. In a bowl combine the eggs, salt, and pepper and whisk until just combined. Heat oil in an oven proof 9” to 10” nonstick skillet until very hot but not smoking. Add the potatoes and green onion to oil, stirring a few times, then cover and cook until beginning to brown, about 4 minutes. Stir potato once or twice and then cover and cook 3 minutes more. Pour the egg mixture over the potatoes and crumble cheese over eggs. Sprinkle the chopped smoked salmon over the top of the cheese. Place the skillet in the oven and bake uncovered, until set about 15 minutes. Remove the frittata from the oven and put a plate over the top of the skillet. Invert the frittata onto plate and serve immediately. Serves 4.

MUSHROOM CRUST QUICHE (dairy)

• 5 tablespoons butter
• 1/2 pound mushrooms, coarsely chopped
• 1/2 cup finely crushed matzo
• 3/4 cup chopped green onions
• 2 cups shredded Cheddar
• 1 cup cottage cheese
• 3 eggs
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika

Preheat oven to 350. Melt 3 tablespoons butter in skillet over medium heat. Sauté mushrooms until tender. Remove from heat. Stir in the matzo. When the mixture is cool press it into bottom and sides of greased 9” pie plate.

Melt remaining 2 tablespoons butter in skillet. Add and sauté green onions quickly. Spread the green onions over crust and then sprinkle the cheese on top of the onions. In blender or food processor, combine the cottage cheese, eggs, and cayenne pepper. Blend well. Pour the egg mixture into the mushroom crust. Sprinkle the top with paprika. Bake 35 to 45 minutes or until done. Let stand about 10 minutes before serving. Serves 6

PESACH PORTABELLO PIZZA (dairy)

• 5 ounces frozen chopped spinach
• 1 1/2 cups shredded mozzarella cheese
• 1 teaspoon dried basil, crushed
• 1/4 teaspoon ground black pepper
• 12 portabello mushrooms (3 to 4 in diameter)
• 2 medium tomatoes, diced
• 2 tablespoons butter or margarine, melted
• salt
• Mozzarella cheese
• Parmesan cheese

Preheat oven to 350. Thaw spinach and press out liquid. In a bowl combine the spinach, cheese, basil, and pepper. Clean the mushrooms and remove the stems. Place mushroom caps top side down on a lightly greased cookie sheet, brush them with butter or margarine. Spoon about 2 tablespoons of spinach mixture into each cap. Sprinkle with the diced tomatoes and salt. Sprinkle the top with mozzarella and/or Parmesan cheese to taste. Bake for 12 minutes or till heated through or place on the unheated rack of a broiler pan. Broil 4 inches from the heat for 3 to 4 minutes. Cut into quarters and serve. Makes 12.

STUFFED GREEK TOMATOES (dairy)

• 4 roma tomatoes
• 4 tablespoons chopped onions
• 8 Greek olives
• 8 tablespoons crumbled feta cheese or goat cheese
• 8 slices cucumbers (thin slices)
• basil
• olive oil

Cut flat ends on top and bottom of tomatoes and then cut tomatoes in half, then seed with spoon to keep shell intact. Add 1/2 tablespoon onions, 1 olive, 1 tablespoon feta to each half. Drizzle olive oil over each half. Add 1 slice of cucumber to each half. Rip an appropriately-sized piece of basil and place on top. Makes 4. This recipe can be doubled or tripled.

SPINACH BITES (dairy)

• 1 10 oz package frozen chopped spinach
• 2 tablespoons olive oil
• 1 cup sliced fresh mushrooms
• 1/2 cup chopped onion
• 1/2 cup chopped red pepper
• 6 large eggs
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 lb. Muenster cheese, grated

Preheat oven to 350. Grease a 9x13 baking dish. In large skillet, heat oil and add the mushrooms, onions, red pepper, spinach, and seasonings. Cook until the vegetables are soft then drain them in paper towel lined colander. In a large bowl whisk the eggs. Stir in spinach mixture and then pour the mixture into the prepared pan and bake 25 to 30 minutes or until lightly browned. Cool for 10 minutes, cut into squares and serve. Serves 6 to 10 depending on how small or large you cut it.