Bubby's Fried Matzo

Bubby's Fried Matzo

During Passover, a favorite breakfast treat (actually an anytime treat!) is fried Matzo.  Here’s an easy, tasty recipe.   

There are variations and a variety of condiments that people use.  Here is my favorite, basic recipe.  I like it served with a little ketchup and some hot sauce.

This recipe is for two people.  Adjust the ingredients for more.  The amounts will be just enough to cook with a large cast iron pan…perfect for Fried Matzo!

(Use Plain, not Egg Matzo)

4 whole pieces of Plan Matzo, (hand crushed)

1 large egg

Salt, Pepper and garlic Powder

Vegetable Oil (about 2-3 TB)

Heated Cast Iron Fry Pan

Two large bowls

Place the Crushed in a bowl; add enough cold water to cover it.  Let sit for about 5 minutes.  In the meantime, heat the fry pan.

When the matzo is soaked, wring it out, by hand and place in another bowl.  Scramble the egg in a separate bowl, and then add to the matzo.  Add seasonings, stir well.

Add the oil to the heated fry pan; place the matzo in the heated oil.   

Lightly flatten the matzo.  As it sizzles around the edges, cut it into quarters and flip over. Cook until desired crispness.  I like mine crispy, some like it softer.

Remove and serve with your favorite condiment.  Some like jelly, not me!  I like plan with ketchup and hot sauce – with a nice cup of coffee!

Enjoy!

POACHED SALMON...WITH "SECRET SAUCE!"

POACHED SALMON

Although, I am “mostly” a Vegetarian, I do enjoy eating fish on occasion.  This recipe is fantastic!  The Salmon melts in your mouth.  Trick is to keep an eye on it when poaching.  If you let it go too long, it can easily overcook.

Check out the secret sauce at the end of the recipe!

Ingredients:

2-3 Salmon filets (skin removed)

½ cup of White Wine (Pinot, Chardonnay, etc.)

½ chopped onion

½ of a Lemon cut in 4 pieces

1 carrot – cut in strips

Salt, Pepper, Vindaloo Curry (or any other mild curry can be substituted), chopped parsley, garlic powder

In a deep fry pan, add the wine, let come to a simmer.  Add the onion, carrot, lemon.

Season the fish with the seasonings.  Place the fish on top of the vegetables and cover the pan.  Slowly simmer until the fish is not “soft in the center.”  (Test this by using a fork or spoon and lightly push down on the center of the fish).

When the fish is done (about 4-5 minutes, depending on how thick the fish is), remove. 

The fish is done!  You can serve it on top of a salad, by itself and enjoy!

Two secret sauces:

Sauce 1.

Take about ½ cup of yogurt; add some chopped parsley, honey, basil, garlic powder, capers. Mix well

Sauce 2.

After removing the fish, add some soy sauce, honey and 2 TB of Olive Oil to the pan.  Let it cook down until thick.  Yummy!  Serve over the fish!

Veal Piccata – Veggie Style

Veal Piccata – Veggie Style

I got this idea watching a cooking show, of course they used veal.  I substitute Seitan.  You can get Seitan at your local Health food store; some grocery stores may carry it as well.

This is what the Seitan should look like after cooking!

Ingredients:

1 Package of Seitan

1 Chopped Onion

3 TB of Capers

Olive Oil

Vegetable Stock (about ½ cup)

Juice of one Lemon

Tbl of Honey

White Wine (about ½ cup)

Salt, Pepper, chopped garlic, oregano, red pepper flakes, dash of chili powder

A little Vegan Butter or Margarine

Chopped Fresh Parsley

Procedure:

In a Frying Pan, add some Olive Oil, let it heat up on a medium heat.  Add the onions, garlic.  Let cook until browned.  Don’t skip this step!  The browned onions give it real flavor!

Drain the Seitan, pat dry, add to the pan and cook with the onions until the Seitan gets cooks through.  I personally like the Seitan a little crispy; you can experiment with your choice.

The pan should have some “good stuff” stuck to the bottom…this is great!  Add the wine to deg-laze the pan, stirring with a wooden spoon to incorporate all the “good stuff.”  Add the vegetable stock, a little at a time to have just a little bit of gravy.  Add about a Tsp or TBL of the Margarine, stir.  Add the capers and the remaining seasonings, cook gently over a low heat until all incorporated.

Before serving, add the Parsley on top.

Serve with Orzo or Rotini whole wheat pasta (I love the Quinoa and Rice Pasta)

Enjoy!

BBQ Brisket...Veggie Style!

BBQ Brisket…Veggie Style!

I use to love BBQ!  Yup, ribs and especially brisket!  I was able to design a dry rub, use it on tofu and it turned out FANTASTIC!

There are a few options to the procedure, which I will post at the end.

When ready to bake, Pre-heat oven to 375.

Ingredients:

1 Package of Extra Firm Tofu (use 2 if you have company or want to save some for another meal)

2-3 TBL of Olive Oil

Dry Rub:

½ Cup of brown sugar (see options)

2 TB of Oregano

2 TB of coarsely ground pepper

2 TB of Garlic powder

2 TB of Chili Powder

1 TB of Dry Mustard

 

Thoroughly mix the dry ingredients, add Olive Oil, mix again.

Slice the tofu in ¼” slices; lay on a cookie sheet, lined with parchment paper.  Spread the dry rub evenly over the tofu.  

Bake at 375 for 20-25 minutes.

Options and other ideas!

**Refrigerate for a few hours or overnight to really let the flavors blend.

**If you like your tofu more of a meat texture, freeze the tofu, in it’s package, defrost, then proceed with the recipe.  The thawed tofu has a different texture, more of a meat consistency

** I like to make my own brown sugar, just thoroughly mix regular sugar with molasses (1/2 cup of sugar, 2 TB of Molasses).

**Feel Free (and you should) to add or change some of the dry rub ingredients.

**Serve with Coleslaw and BBQ sauce!