Creamed Spinach Matzo Brei with Fried Onions

A couple of years ago, I found a recipe for Matzo Brei with Creamed Spinach and Crispy Onions on Food.Com.  I made it and was wowed by it.  It has become a necessary part of our Passover meal plan ever since!

Creamed Spinach Matzoh Brei!

The only change I have made to the recipe is to use fresh spinach rather than frozen.  The pictures are of a half recipe, this is easily halved when you just need 2 servings.

Creamed Spinach Matzo Brei with Fried Onions

Slightly adapted from Food.Com

3 Tbsp canola or safflower oil

1 lb fresh spinach (local, if possible)

2 medium onions, thinly sliced

Kosher salt and freshly ground black pepper

3 whole matzos

6 eggs, lightly beaten (from Farmer Kim)

2 Tbsp unsalted butter

1 (5.2 oz) package herb flavored spreadable cheese or 2/3 cup cream cheese


Heat 1 Tbsp oil in a large skillet over medium high heat.  Cook the spinach until just wilted, set aside.

Creamed Spinach Matzo Brei1

Heat the remaining 2 Tbsp oil in a medium skillet over high heat until hot.  Reduce the heat to medium; add the onions and cook, stirring occasionally,  until golden,about 8minutes.  Season with salt and pepper and transfer to a bowl with a slotted spoon.  Reserve the skillet and oil.

Creamed Spinach Matzoh Brei2

Break up the matzos into about 2 inch pieces and soak in a bowl of cold water for 3 minutes.  Drain the matzohs and fold them into the eggs, 3/4 tsp salt and1/4 tsp pepper.

Creamed Spinach Matzoh Brei3

Reheat the skillet and add the butter over medium-high heat until hot.  Add the matzo mixture and cook, stirring constantly, until the eggs are scrambles and the matzo has begun to crisp, about 5 minutes.

Creamed Spinach Matzoh Brei4

Stir in the spinach and cheese and cook until just heated through.

Creamed Spinach Matzoh Brei6

Top each portion with a mound of onions.  Enjoy!

Creamed Spinach Matzoh Brei

Serves 4.

Categories: Kosher, Main Dish, Passover, Spinach | Tags: , | Leave a comment

Raisin Farfel Kugel

Although I am now in Israel celebrating Passover with my daughter in the Negev, I wanted to leave you with a few recipes for the holiday.  This first one is a traditional raisin farfel kugel by Chef Ceasar.  I was drawn to it because it reminded me very much of my mothers noodle kugel.  I think the only difference is the matzoh farfel instead of the noodles.


When I took this out of the oven, my little one came in asking for a piece of the “cake” because it “smelled so yummy!” This is a dairy version, nice as a snack or as dessert for a dairy meal.  I also like it for breakfast.


Enjoy!  I hope to return from my trip with pictures, stories and perhaps some recipes from my new-found relatives (now THAT is a great story).

Raisin Farfel Kugel

By Chef Ceasar

2 cups Farfel
6 Eggs, beaten
½ cup Raisins
A dash of Salt
1 cup Sugar
2 tbs. ground Cinnamon
4 tbs. Butter


Preheat oven to 350 degrees F.Grease an 8×8 inch baking dish.

Soak farfel in water 10 minutes. Drain.


Add beaten eggs into the bowl of farfel and let stand 10 minutes.


Stir in raisins, salt, sugar, cinnamon, and butter.


Transfer mixture to prepared dish.


Bake at 50 to 60 minutes.


Cut into squares and enjoy!


Serves 8 – 12 depending upon the size of the pieces.

Categories: Kosher, Passover, Recipe | Tags: , , | Leave a comment

Pasta with Asparagus and Eggs

My husband and I really enjoy fresh asparagus, so asparagus season (aka early Spring) is very much enjoyed in our house.  But I fear that I will be traveling for a good part of this asparagus season, so I am rushing to fit in as many asparagus dishes as I can before I leave.


We were in Philadelphia for the Hot Chocolate 15K last weekend, and stopped at the farm store on the way home for some fresh asparagus.  Pasta with Asparagus and Eggs was a great post race dinner for me – replenished both my carbs with a good splash of protein.


I made some very slight adaptations from Penne with Asparagus and Eggs in Mediterranean Harvest by Martha Rose Shulman, just simply to meet our taste preferences.  We also used eggs from Farmer Kim and garlic from our garden.


Pasta with Asparagus and Eggs

Very slightly adapted from Penne with Asparagus and Eggs in Mediterranean Harvest by Martha Rose Shulman

Kosher Salt

1 lb asparagus, trimmed and cut into 1-inch lengths (locally grown)

2 Tbps olive oil

2 garlic cloves, lightly crushed (from the garden)

1 14-oz can tomatoes, crushed

Freshly ground black pepper

2 large eggs (from Farmer Kim)

1/4 cup freshly grated Parmigiano Reggiano

3/4  lb shaped pasta, such as penne or wheels

Crushed red pepper


Bringa large pot of water to a boil and add a generous amount of salt.  Add the asparagus and cook for 4 – 5 minutes, until tender.  Using a spider or slotted spoon, transfer to a bowl of ice water.  Cool, then drain and set aside.


Cover the pot and bring the water back to a boil.

Meanwhile, heat the olive oil and garlic together in a medium skillet over medium-high heat until the garlic begins to color.  Remove the garlic and add the tomatoes.  Cook, stirring frequently, until cooked down slightly and fragrant, about 10 minutes.


While the tomatoes cook, cook the pasta according to package directions.

Also, beat the eggs in a large pasta bowl and add a generous amount of freshly ground pepper, stir in half the cheese.


When the tomatoes are finished cooking, stir in the asparagus, season with salt and pepper and keep warm.


When the pasta is finished cooking, drain and toss immediately with the eggs.



Add the hot tomato sauce and toss again.



Serve at once, passing the remaining cheese and crushed red pepper.  Enjoy!


Serves 4



Categories: Asparagus, Kosher, Main Dish, Pasta, Recipe, Vegetarian | Leave a comment

Roasted Chicken with Jerusalem Artichokes and Lemon

Spring has sprung here in Dover!  We even have enough daffodils blooming that I can start having fresh flowers in the house again.


I went out to Farmer Kim to pick up some freshly dug Jerusalem artichokes.  Getting fresh veggies again is making me so happy!


I have been waiting all winter for the Jerusalem artichokes to be ready so I could try Yotam Ottolenghi’s Roasted Chicken with Jerusalem Artichokes and Lemon. Lemon, saffron, herbs, garlic…mmmm! It was worth the wait!


We ate this with a light salad made with some of my home-grown mushrooms.  I love the flavor of my own mushrooms, I just never seem to get enough mushrooms to justify the cost of the mushroom kit. But check out the size of that mushroom, it is almost as big as the chicken thigh!


I do want to point out the other star of this dish - the shallots. Don’t skimp on the shallots, they are a real treat roasted in the lemon and seasonings.


I had to make a couple of adaptations due to my inability to get a few of the ingredients (Sadly, there was no tarragon to be found and I did not have pink peppercorns). I am including his full recipe here. This would work quite nicely for a Passover dinner.

Roasted Chicken with Jerusalem Artichokes and Lemon

from Yotam Ottolenghi’s Jerusalem Cookbook

1 pound Jerusalem artichokes, peeled, cut into 2/3″ thick wedges (from Farmer Kim)
3 Tbsp lemon juice
8 chicken thighs, on the bone with skin on
12 banana or other large shallots, peeled, halved lengthways
12 large garlic cloves, sliced (from the garden)
1 medium lemon, cut in half lengthways and then into very thin slices
1 tsp saffron threads
3 1/2 Tbsp olive oil
2/3 cup cold water
1 tbsp pink peppercorns, slightly crushed
1 tsp fresh thyme leaves
1 Tbsp tarragon leaves, chopped
2 tsp salt
½ tsp black pepper


Put the Jerusalem artichokes in a medium saucepan, cover with plenty of water and add half the lemon juice.


Bring to the boil, reduce the heat and simmer for 10–20 minutes, until tender but not soft. Drain and leave to cool.

Place the Jerusalem artichokes and all the remaining ingredients, excluding the remaining lemon juice and half of the tarragon, in a large mixing bowl and use your hands to mix everything together well.


Cover and leave to marinate in the fridge overnight, or for at least 2 hours.

Preheat the oven to 475°F.

Arrange the chicken pieces, skin-side up, in the centre of a roasting tin and spread the remaining ingredients around the chicken. (I split mine into 2 roasting pans so as not to overcrowd the chicken)


Roast for 30 minutes.


Cover the tin with foil and cook for a further 15 minutes. At this point, the chicken should be completely cooked.


Remove from the oven and add the reserved tarragon and lemon juice. Stir well, taste and add more salt if needed. Serve at once, enjoy!


Serves 6 – 8.


Categories: Kosher, Main Dish, Passover, Recipe | Tags: , , | 2 Comments

Banana-Chocolate Chip Mini Donuts

Eggs from Farmer Kim!  So happy to be getting Farmer Kim eggs again, time to start baking!



I have been promising Cam some banana-chocolate chip mini donuts for a few months.  Now that I have Farmer Kim eggs it is time to make some!


We made some coated with sugar and some with sprinkles.


They were pretty wonderful – banana bread meets donuts.


Not much more to say but…Yum!!


Banana-Chocolate Chip Mini Donuts

From Food Network Magazine

Cooking spray

1 1/2 cups whole-wheat pastry flour

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup mashed ripe bananas (2 to 3 bananas)

1/2 cup low-fat plain yogurt

1/2 cup vegetable oil

1/2 cup packed light brown sugar

2 large eggs (from Farmer Kim)

1 teaspoon vanilla extract

1/2 cup mini semisweet chocolate chips

1 stick unsalted butter, melted

1/3 cup granulated sugar


Preheat the oven to 425 degrees F. Generously coat a mini doughnut pan with cooking spray.

Whisk the flour, baking powder, baking soda, 1/2 teaspoon cinnamon and the salt in a large bowl.


Whisk the mashed bananas, yogurt, vegetable oil, brown sugar, eggs and vanilla in a separate bowl.


Stir the banana mixture into the flour mixture until just combined.


Stir in the chocolate chips.


Transfer the batter to a large resealable plastic bag and snip off one corner. Pipe the batter into the prepared pan, filling each cup almost all the way.


Bake until golden brown, 7 to 8 minutes. Let cool in the pan2 to 3 minutes; remove the doughnuts to a rack to cool completely.


Let the pan cool, then coat with more cooking spray and repeat with the remaining batter.

Put the melted butter in a shallow bowl. Mix the granulated sugar and the remaining 1/4 teaspoon cinnamon in another shallow bowl. Dip one side of each doughnut in the butter, letting the excess drip off, then immediately dip it in the cinnamon sugar.


Store in an airtight container up to 2 days.


Makes 3 -4 dozen



Categories: Dessert, Recipe | Tags: | 1 Comment

Cabbage Steaks

A secret – I love cabbage.

I have loved cabbage since I was a little girl.  My father used to make coleslaw (which I was not interested in); I would hover while he shredded the cabbage, waiting for him to offer me a chunk to munch on.  It was sweet and crisp and wonderful.

But with a meal, I can’t just put a chunk of cabbage on each plate, my family would look at me with horror. So when I saw the recipe for cabbage steaks in Cooking Light, I just had to try it.  I got to put a big piece of cabbage on the plate, but in a way that was hard to resist.  Isn’t it pretty?



It is amazingly simple to make.  Nothing is added except the oil and butter used to cook it in.  I thought it would need seasoning, but surprisingly, it had plenty of flavor all on its own.

Cabbage Steaks

from Cooking Light

1 large cabbage

2 – 4 tsp canola oil

2 tsp butter


Heat the oven to 425F and coat a baking sheet with cooking spray.

Slice the cabbage vertically into 1″ thick slices.



Heat a cast iron skillet over medium-high heat.  Add 2 tsp oil and 1 tsp butter and heat until bubbly.  Add 1 or 2 slices of cabbage.



Cook 4 to 6 minutes, until starting to brown on the underside.


Repeat with the remaining slices, adding oil and butter as necessary.



Bake for 20 minutes.




Using a spatula, carefully transfer to plates.  Enjoy!



Serves 2 – 4.

Categories: Kosher, Recipe, Vegetarian | Tags: | 7 Comments

Rose’s Pickled Red Peppers

I always liked my mother’s friend Rose.  They were friends in Kindergarten (in 1932), then ended up reconnecting when, as young mothers in the late 1940′s, their apartments were right by each other.  They remained friends ever since.

It was always a treat for me when Rose and her husband, Jack, would come to visit.  They were such positive people, even when life was throwing them some pretty difficult curveballs.  They just brought a great vibe into the house with them, I loved to sit and listen to them talk.  What was even more fun was going to visit them at their house, I adored their black lab, Midnight.


One one visit when I was a teen, Rose served us some pickled red peppers with our lunch.  I had always thought pickled red peppers were one of the best foods, but we only got them at Passover.  And here, we were having them on a random day, and what’s more, Rose had made them herself!


Well, here is Rose’s recipe.  I am making them just in time for Passover (some traditions stick with you).

Rose’s Pickled Red Peppers

3 large red peppers, organic, cut into 1″ strips

4 cups boiling water

3 cups water

1 1/2 cups white vinegar

~1 Tbsp sugar


Place the peppers in a bowl. Pour boiling water to cover the peppers.  Let sit for 10 minutes (or longer for softer peppers).


Bring the 3 cups water, vinegar and sugar to boil.  Adjust sugar level, should be not too sweet, not too tart.

Drain, pack the peppers in jars.


Fill the jars with the vinegar mixture.  Leave 1/2 in air space at the top of the jar.


Seal, let cool, then store in the fridge.  They should be ready in about 2 weeks.


Makes 2 pints.


Categories: Jewish Holiday, Kosher, Passover, Vegetarian | Tags: | Leave a comment

Asparagus – Leek Frittata

Spring is finally here, and that means Delaware asparagus!!


This asparagus comes from my favorite all natural farmer in North Wilmington.  Their family farm is now 10 acres surrounded by suburbia in North Wilmington.  I mean it, they are surrounded on 3 sides by a neighborhood and across the street from the high school.  I have to say, when you are there, it seems much bigger, and they produce so much!  So, the only benefit of days that I need to drive to Philly is that I get to stop at Highland Orchards on my way home.

During this visit they also had some beautiful leeks, so I have adapted Mary Ann Esposito’s (of Ciao Italia) recipe for Asparagus Frittata to utilize leeks instead of red onions.  I also am using a local wine I picked up when I was in Virginia Beach last week, Chateau Morisette’s Sweet Mountain Laurel.  It is a sweet, flavorful wine, which imparted a nice flavor to the vegetables.  I was a little nervous about the combination of sweet leeks and sweet wine, but they worked quite well together.


Asparagus – Leek Frittata

Slightly adapted from Mary Ann Esposito

1 lb asparagus, top half cut in 1/2” pieces (from Highland Orchards)

2 Tbsp, 1 tsp olive oil, divided

1 leek, diced (from Highland Orchards)

1/2 cup white wine

5 large eggs (locally raised)

Pinch of salt

1/3 cup grated Parmigiano Reggiano cheese


Heat a large non-stick frying pan over medium heat and put in 2 Tbsp of the olive oil, leek, and asparagus; mix well and allow to cook for 2 to 3 minutes.


Add the wine and cook an additional 3 minutes.  Remove the pan from the heat and put the vegetables into a bowl to cool slightly.


Wipe the frying plan with a paper towel and add about 1 tsp of olive oil. Heat the pan over medium heat.  When the pan is heating, crack the eggs into a bowl, add the salt and cheese and mix well.


Stir in the asparagus mixture.


Pour the mixture into the frying pan and shake gently  to evenly distribute the asparagus over the bottom of the frittata.  Cover the pan and let the frittata cook for 5 minutes. Check to see if the liquid is set and the frittata moves in the pan easily.


Flip the frittata onto a plate that is bigger than the frying pan.  Return the frittata to the pan.  Cover and cook another 5 minutes.


Slide the frittata onto a serving platter, cut into wedges and serve immediately.




Serves 4 – 6

Categories: Asparagus, Breakfast, Kosher, Leeks, Recipe | Leave a comment

Maple Oatmeal Scones

The soil in my garden was finally just dry enough to be tilled, so my wonderful husband tilled in order for me to start a new strawberry patch and plant my early spring seeds – parsnips, leeks, carrots, spinach, kale and sweet peas.  I will make a run to the garden center tomorrow for some plants to add some swiss chard, broccoli and cauliflower (and whatever else strikes my fancy).


For now, I am content having fresh local eggs to use in my baking.  In honor of the sap flowing season, I made Ina Garten’s Maple Oatmeal Scones.  I love her baked goods recipes, and these were probably my favorite thing of hers I have made so far.


Since it is only the 3 of us at home right now, I halved the recipe (and we still have plenty of scones – 9 to be exact).  I am including the full recipe here, but it is very easily halved.

Maple-Oatmeal Scones

From Ina Garten

For the Scones:

3 1/2 cups all-purpose flour

1 cup whole wheat flour

1 cup oats (the recipe called for quick-cooking, I use old-fashioned and they worked fine)

2 Tbsp baking powder

2 Tbsp granulated sugar

2 tsp salt

1 pound cold unsalted butter, diced

1/2 cup cold buttermilk

1/2 cup pure maple syrup

4 eggs, lightly beaten (locally raised)

1 egg beaten with 1 Tbsp milk or water, for egg wash

For the Glaze:

1 1/4 cups confectioners’ sugar

1/2 cup pure maple sugar

1 tsp pure vanilla extract


Preheat the oven to 400F.

In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt.  Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces.


Combine the buttermilk, syrup and eggs.


Add quickly to the flour-and-butter mixture, mix until just blended.  The dough may be sticky.

Dump the dough out onto a well-floured surface and be sure it is combined.  Flour your hands and a rolling pin and roll the dough 3/4 to 1” thick.  You should see lumps of butter int he dough.


Cut into 3-inch rounds and place on a baking sheet lined with parchment paper.


Brush the tops with egg wash.


Bake for 20 – 25 minutes, until the tops are crisp and the insides are done.


To make the glaze, combine the confectioners’ sugar, maple syrup ad vanilla.


When the scones are done, cool for 5 minutes and drizzle each scone with 1 Tbsp of the glaze.  The warmer the scones are when you glaze them, the thinner the glaze will be.




Makes 14 – 18 scones.


Categories: Breakfast, Kosher, Recipe, Vegetarian | Leave a comment

Date-Walnut-Nut Butter Energy Fudge

When my husband, nephew and I ran the Shamrock half marathon on Sunday, I wanted to have a batch of Almond Date Energy Nuggets for us.  But I did not have any almond butter in the house.  What I did have was extra Date-Walnut Filling from the hamentaschen and some NuttZo seven nut & seed butter (chocolate).

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Out came my spoon, I dipped it into both and…a match made in heaven!

As usual,  after I made them, I cut them up and into the freezer they went.  These are a much softer texture, so they are best for pre-run energy, rather than to take with you on a run.  I brought them with us to snack on before the start.


As for the half marathon… I did not feel ready to push for speed, my goal was simply to finish and to share a few smiles while I did.  We were in Virginia Beach and the theme was, of course, St. Patrick’s Day. My husband and I thought we would have similar times, so we were in the same starting corral.


We kissed goodbye, wished each other good luck and were off.  I watched as he pulled ahead of me when I started my run-walk.  Then noticed that we were close to each other at 5 miles.  But from then on, he was ahead, sometimes I saw him, others I did not.  When I did see him was when he crossed the finish line 16 seconds ahead of me! I don’t think we could have run as close a race had we actually tried to run together.  I am happy, I set a new PR at 2:08:45.  As for my nephew, he completed his first half marathon in 2:23, even with an injury.  It was cold and very windy, but it was a great morning! (I will stop short of calling it fun, but in a way, it was).


Date-Walnute-Nut Butter Energy Fudge

2 cups Date-Walnut Filling

2 cups NutZo seven nut and seed butter (chocolate)


Place the Date-Walnut Filling and the nut butter in the food processor with the dough blade.


Process until well combined and smooth.


Line an 8 x 8 inch pan with parchment or waxed paper.  Spread the mixture in the pan, about 3/4″ thick.


Refrigerate at least 1 hour.


Cut into squares and store in either the refrigerator or freezer.  Enjoy and Energize!


Categories: Kosher, Recipe, Vegetarian | Tags: , | 2 Comments

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