Jewish Cooking Boot Camp: The Modern Girl's Guide to Cooking Like a Jewish Grandmother (19 page)

For gravy, simply use the juices at the bottom of the roasting pan. Just put the juices in a pot,
skim off excess grease, and reheat on top of the stove when ready to serve.

The Burning Question: Everything You Ever Wanted to Know about Matzo

It's no secret that matzo is far from most people's favorite food-especially once you
hit the third or fourth day-but how bad is matzo for you nutritionally? We asked
Mandi Pek (M.S., R.D., C.S.P., C.D.N., and friend of Andrea) and got the facts.

On a scale of 1 to 10, how nutritious is matzo?

One sheet of matzo has about the same nutritional value as a slice and a half of
bread. Matzo can fit into a healthy Passover diet, but the cardboard has calories. On
its own, it's probably about a 2.

Any dietary issues with eating matzo for eight days?

Yes! Matzo can cause constipation. To help avoid this, it's really important to make
sure that you are drinking a lot of water. Aim for eight 8-ounce glasses a day. Avoid
beverages that dehydrate you like alcohol and caffeine.

It is also very important that you eat more fiber. In general we need 25 to 30
grams of fiber a day. However, if you're eating a lot of matzo, up to 38 grams of fiber a day may be helpful. Be sure to add fiber slowly into your diet to avoid abdominal pain and bloating. Insoluble fiber can be found in many foods including avocados,
whole grains, apples with the skin, beans, and many other fruits and veggies.

Any benefit to specific kinds of matzo such as thin tea, whole wheat, egg, or plain
matzo?

All of the different types of matzo provide approximately the same number of calories per board, usually between 80 and 110 calories per serving. Some brands of egg
matzo are slightly higher in fat. Some brands of whole wheat have more fiber than
plain matzo. It seems to be brand specific, so it's important to read the nutrition
label on the box and look for at least 3 grams of fiber per serving.

Any benefit to cooking with matzo meal over eating plain matzo?

Matzo meal is just ground up matzo. So the amount you use and what you cook
would determine whether or not it is healthier than plain matzo. For example,
matzo balls and matzo brei using matzo meal can vary tremendously in the number
of calories per serving depending on how they were cooked. Matzo brei are usually
made with eggs and oil and then fried. This can make for a very high-calorie meal.
Using cooking spray and egg whites can help to decrease the number of calories per
serving.

What can we add to or put on matzo to offset the heaviness and help with digestion?

During Passover what we put on our matzo is often more calorically dense then
the matzo itself. We tend to add things like cream cheese, butter, peanut butter, or
cheese, all of which are high in calories and fat. Adding turkey breast, roast beef, or
low-fat tuna would be a better option. Add a side salad with kidney beans and
avocado to increase your fiber and help prevent constipation.

What kinds of foods should we add to our diet during Passover to keep things more
balanced?

Passover is a perfect time to start eating healthier. Enjoy salads with grilled
chicken and a small piece of matzo on the side, or have some low-fat cottage cheese
and a sliced apple. Whether it's Passover or any other time of the year, every meal
should contain protein, fat, and carbohydrates. Using matzo as a side, like you
would a dinner roll, rather than as the main focus of the meal should help prevent
stomach upset from this very binding holiday. And always remember to drink
plenty of fluids!

These rolls are a real Passover favorite. They taste amazingly bread-like and are a welcome respite
from matzo overload. Aside from dinner, they are a great way to make sandwiches during Passover.

1. Preheat the oven to 375°F.

2. Mix the matzo meal, salt, and sugar.

3. Pour the oil into a saucepan with the water and bring to a boil, then pour over the
matzo-meal mixture and mix well.

4. Add the eggs, one at a time, mixing well after each.

5. Let the mixture stand for 15 minutes.

6. Oil your hands and form the dough into balls. Place them on greased baking sheet (use
oil or cooking spray).

7. Bake the rolls for 50 minutes.

* These are delicious when warmed in the oven just before serving.

* The rolls will keep well for 2 days in a sealed baggie.

Who doesn't like buttered potatoes? The petite reds look pretty as well in a bowl or on a platter.

1. Rinse the potatoes but do not peel them, and put them in a large pot.

2. Fill the pot with enough cold water to cover the potatoes.

3. Bring to a boil and simmer for 12 to 15 minutes; the potatoes should be tender but not
mushy when pricked with a fork.

4. Drain well.

5. Add the butter, salt, and pepper to taste.

6. Mix the potatoes gently so all are coated with the butter.

7. Sprinkle lightly with parsley flakes and serve.

Use leftovers for hash browns the next night-delicious! (Dice an onion and cut up the
potatoes; add 2 tablespoons butter or margarine, and brown to crisp.)

This dressing is sweet and tangy. It really adds a little kick to the meal.

1. Combine all ingredients in a jar or pitcher.

2. Serve over a tossed salad with cucumbers, red and yellow peppers, tomatoes, romaine
and iceberg lettuce.

* For a more traditional taste, leave out the dried cranberries and cheese.

* The dressing will keep in the fridge for a week.

Passover desserts, especially chocolate ones that are good, are hard to find. These brownies are
some of the best we've had.

1. Preheat the oven to 325°F.

2. Beat the eggs and sugar well. Add the cocoa, oil, and salt and mix until thoroughly
combined.

3. Gradually add the cake meal, nuts, and chocolate chips.

4. Coat a 9 x 13-inch baking pan with cooking spray and pour the batter into the greased
pan.

5. Bake for 30 to 35 minutes.

6. Cool the brownies and cut into squares.

7. Sprinkle with powdered sugar or regular granulated sugar.

Roz's Aunt Frieda always made this cake for Passover, and Roz looked forward to it every yeareven freezing leftover pieces. For some reason no one in our family writes down their recipes (until
now!), but one of the last times Frieda made the cake Roz's mom, Edith, wrote down everything so
she could pass it along to us. It's so good you really could make it all year long.

1. Preheat the oven to 350°F.

2. Grease a 10-inch diameter springform pan.

3. Separate the eggs. Beat the egg yolks until frothy. Add the sugar and beat well.