March 04, 2013
Pesach is in the air. Busy as we are with myriad responsibilities, we still have to feed our families and yet don’t have the time to patchke in the kitchen. What do we do with all our leftover chometz? Below are three original ideas that are sure to please and satisfy rumbling stomachs.
Literally bursting with flavor and interesting texture, this recipe has become a favorite of my family’s. Don’t be deterred by the long list of ingredients — it’s ready in no time. For those family members who prefer plain pasta, cook up a pot of spaghetti and set some of it aside before combining with the sauce.
Unlike other homemade granola recipes, which call for a lot of oil and honey, this granola has no oil whatsoever. It’s cooked right on top of the stove, so you don’t have to worry about dirtying your oven before Pesach. It also takes care of all the little bits of chometz that you want to use up wisely. The quick, dry sautéing lends the ingredients a deep roasted flavor. This is my favorite nosh to have together with a cup of coffee (okay — after chocolate!). Store in the freezer to maintain freshness.
You know how you’re left with a little chili sauce, some ketchup, a few drops of hot sauce, and so on, and you don’t want to throw them out, but you certainly don’t want them in your fridge over Pesach? This chicken utilizes all of the above plus bread crumbs. I’ve made it many times, and my family and guests never tire of it. Thanks, Simi H.
This article originally appeared in Mishpacha Magazine.
Photos by Daniel Lailah
Food Styling by Michal Lebowitz