Embracing the L-word ...

Leftovers

April Leftovers  image

Believe it or not…Passover is just around the corner! 

Soon, we will all be preparing our homes for the holiday: cleaning out all of our chametz (leavened products), cooking for seder, and trying to come up with creative kosher for Passover meals. 

Passover is one of my favorite holidays, but it wasn't always that way. When I was growing up, I remember being so incredibly envious of my non-Jewish friends during the holiday. They could eat whatever they wanted. They weren't forced to bring matzah sandwiches to school for lunch, and they could enjoy the cupcakes that were brought in by a classmate whose birthday fell during the holiday. 

By the time we reached the last few nights of Passover, my body was craving anything that didn't contain matzah. It always felt like the only enjoyable days of the holiday were the ones containing a seder. The food was always better, and the table was overflowing with matzah ball soup, brisket, potato kugel, and matzah kugel.

But where did all of that food go after seder? I always wondered why we couldn't eat that well for the entirety of the holiday. Well, it turns out that you can. You may be asking yourself, "How is that possible"? There is one simple answer: Leftovers.

Yes, yes, I know…leftovers from the seder will not last until sundown on the last night. With some creativity, they will last you three or four days, and after that, there's just a few more days to go.

Leftovers are not everyone's cup of tea. Some members of your family may even run screaming from the dinner table the minute they hear the word. So, here are some creative ways to use seder leftovers (you won't even have to mention the L word to your family)! 

Brisket hash

Leftover brisket (I recommend ¼ pound per person)

1 red pepper

1 green pepper

1 large yellow onion

2 Russet potatoes, cubed

2 cups spinach

1 teaspoon cumin

½ teaspoon coriander

1 teaspoon smoked paprika

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

1 tablespoon of avocado oil

  1. Dice the potatoes into 1-inch cubes. Boil in salted water until fork tender, about 7-10 minutes.
  2. While the potatoes are cooking, dice the peppers, onion, and brisket into similar size cubes. Preheat a cast iron pan over medium-high heat with 1 tablespoon of avocado oil.
  3. Toss in all ingredients, except the potatoes. Let cook for 5 minutes, stirring occasionally.
  4. Drain the potatoes and toss in the cast iron pan with all other ingredients. Cook for another 3-5 minutes, until potatoes begin to crisp.
  5. Serve immediately. 

Serving tip: Top with sliced avocado.! 

Charoset pancakes

2 eggs, separated

2 tablespoons matzah meal

1-2 tablespoons seltzer water

1 tablespoon granulated sugar

Leftover charoset

Butter 

  1. Crack the eggs. Separate the whites into one bowl and the yolks into another.
  2. Add the matzah meal and seltzer water to the yolk bowl. Stir to combine. Set aside for 5-10 minutes, this will allow time for the matzah meal to absorb some of the liquid.
  3. While the yolk mixture is resting, add the sugar to the bowl of egg whites and whip until stiff peaks form.
  4. Gently fold the egg whites into the yolk mixture.
  5. Heat a skillet over medium heat. Add ½ tablespoon of butter to the skillet. Once the butter begins to foam, pour ¼ cup of the pancake mixture into the pan. Let cook for 1 minute, then spoon 1 tablespoon of leftover charoset over the top of the pancake. Allow to cook for another 2 minutes.
  6. Flip the pancake and cook for an additional 1-2 minutes. 

Marissa Wojcik is the founder of the Jewish baking blog North Shore to South Bay (northshoretosouthbay.com), where she shares her modern and updated versions of beloved Jewish classics.  


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