FAVORITE UNLEAVENED BREAD RECIPES

Here are a few of our favorite unleavened bread recipes. It is amazing what a little common sense and creativity can come up with in the kitchen. Most soups, salads and vegetable plates are fine without changing anything. Think “whole foods.” Serve grilled meat and fresh fruit a lot. Eggs blend with just about anything and taste great with the right seasonings.

A FEW TIPS

It is acceptable to use dairy for Passover or the Seven Days of Unleavened Bread?

You can use dairy if you use the Kosher products.

How do you know it is Kosher?

Check the labels of the products. Foods that meet the Kosher dietary laws are labeled with one of the Kosher symbols, including: K, Circle U and Circle K. You can usually find these symbols in small type on the bottom front of the package. Kosher foods that contain dairy products usually contain a “D” or the word “Dairy” after the Kosher symbol.

Also; some Kosher foods have a P next to the seal.

Most flours are not allowed; unless you use Matzah Flour or Almond Flour. Again; be sure it has the Kosher for Passover seal. Almond Flour is wonderful for most substitutes for normal flour.

Can you use milk, or cream or whipped toppings when you cook Kosher?

Milk, Cream, Heavy Cream, Whipping Cream, Half and Half Cream Cheese, and other cheeses are fine as long as they are labeled Kosher for Passover. Read the labels and you will be safe.

FAVORITE UNLEAVENED BREAD RECIPES

Here are a few of our favorite recipes:

MATZAH LASAGNA

Ingredients

1 medium yellow onion, diced

3 cloves garlic, minced

2 teaspoons olive oil

1/2 cup butter

1/4 cup ALMOND flour

1 pint KOSHER FOR PASSOVER half-and-half

1/2 cup KOSHER FOR PASSOVER heavy cream

1/2 cup KOSHER FOR PASSOVER milk

3/4 cup KOSHER FOR PASSOVER Parmesan cheese, grated

2 cups frozen spinach, chopped

1 (32-ounce) container KOSHER FOR PASSOVER ricotta cheese

1 large egg

2 teaspoons salt

2 teaspoons freshly ground black pepper

8 matzah crackers, lightly salted

1/2 cup KOSHER FOR PASSOVER mozzarella cheese, shredded

DIRECTIONS:

Gather the ingredients. Preheat oven to 350 F.

In a large pot, combine the butter and olive oil. Heat on medium-high until melted. Add the chopped onions and garlic and sauté until translucent and fragrant.

Add the ALMOND flour and whisk until it is all incorporated. Cook on medium heat for about 5 minutes, stirring frequently. This will cook off the flour taste and help the sauce to thicken later on.

Add the half and half and heavy cream. Whisk until combined. Cook for 5 minutes, stirring frequently until the mixture has thickened.  Stir the Parmesan cheese and frozen spinach into the white sauce. Heat on low heat until the spinach is warmed through and completely defrosted. Add salt and pepper to taste. Include a little milk if the sauce is too thick.  In a separate medium sized bowl, whisk together the ricotta cheese, egg, and salt and pepper.  Add a layer of the white spinach sauce to the bottom of a 9 x 13-inch casserole dish.  Layer 2 matzo crackers on top of the sauce.

Add about a 1/2 cup to 3/4 cup of the ricotta cheese mixture to the top of the crackers. Spread it out evenly. Then repeat with the sauce, matzo, and ricotta cheese.

Once you’ve reached the top of the casserole dish, top with the whole milk and mozzarella cheese.

Cover the casserole dish with aluminum foil and place it on a sheet tray in case it overflows while baking. Bake for 45 minutes or until bubbly. Remove the foil and allow the top to brown in the oven for an additional 15 minutes.  Serve immediately.

PEANUT BUTTER COOKIES

Ingredients:

1/2 Cup Margarine

1/2 Cup Peanut Butter

1 Cup Brown Sugar

2 Eggs

1.5 cups Almond Flour

Pinch of salt

Directions:

Pre-heat oven to 375 degrees. Mix all ingredients together. Roll into one inch balls. Place on greased cookie sheet. Flatten balls with a crisscross design from a fork. Bake for 12 minutes or until slightly brown around edges.

KING RANCH CHICKEN 

Ingredients:

4 lb. cooked, diced chicken 

12 corn tortillas 

4 tsp. chicken stock 

1 can cream of mushroom soup 

One can cream of chicken soup 

1 cup chopped green pepper 

One cup chopped onion 

16 oz. can whole tomatoes 

¾ lb. grated cheese 

Directions:

Pre-heat oven to 350 degrees. Line bottom and sides of greased 3 quart casserole pan with a layer of corn tortillas. Sprinkle 2 teaspoons of chicken stock over tortillas. Spread cream or mushroom soup for first layer. Make next layer with half the chicken, onions and peppers. Cover with another layer of tortillas. Sprinkle remaining stock on top of tortillas and make a layer of cream of chicken soup. Form a layer with the rest of the chicken, onions and peppers. Top with tomatoes. Cover all with grated cheese. Bake for 45 minutes. 

GREAT RECIPES FROM OTHER BLOG LINKS

I LOVE this blogsite called “Land of Honey.” They have the sweetest dessert recipe of a lamb and a door with the blood on the door post. Just remember to use Almond flour when it calls for unleavened flour and you will be fine. Such a great idea to celebrate the season. Here is the link: https://landofhoneyblog.blogspot.com/2024/03/doorpost-passover-dessert.html. Don’t forget to check out some of their articles, they are all great.

Try this delicious vegetable soup recipe from Cookie and Kate. So good! https://cookieandkate.com/vegetable-soup-recipe/.

Want a good breakfast or brunch recipe? Foolproof Shakeshuka by Cookier and Kate is delicious and sure to please your people: https://cookieandkate.com/foolproof-shakshuka-recipe/.

Here is one of my favorite desserts for unleavened bread: https://www.bing.com/images/search?view=detailv2&iss=sbi&FORM=recidp&sbisrc=ImgDropper&q=lemon+blueberry+triful&imgurl=https://bing.com/th?id=OSK.de7346b9d4a9cd1f028565b91cf241bc&idpbck=1&sim=4&pageurl=cb275812df113835fe435b7b5bfa50b5&idpp=recipe&ajaxhist=0&ajaxserp=0.

DO A SCRAMBLE

Sometimes I’m feeling a bit adventurous and I just take whatever is appropriate from our left overs in the refrigerator and do a scramble. For example, we had some left-over salmon and broccoli. I chopped it up on a chopping board, mixed it into a bowl containing six whipped eggs, added a little whipping cream and some garlic and onions. Then I scrambled the mix in a skillet on the stove like scrambled eggs. Delicious!

HAMBURGER SALAD

Another scramble recipe I’ve used is to make a hamburger salad. I chopped red peppers, purple onions and one potato into small pieces and sautéed them on the stove. Next I cooked one pound of ground beef in a skillet and drained the grease. In a salad bowl I used some artisan lettuce for the bottom layer of the salad. Then I added the sauteed veggies on top of the greens. After that I layered the scrambled ground beef (I added garlic and pepper to this mix while cooking.) On top I sprinkled some crumbles of goat’s cheese. I used a homemade salad dressing made from ketchup, mayonnaise and a dash of Worcestershire sauce. A few flatbread crackers on the side made this a perfect lunchtime meal. Tasty and filling!

May your cooking be blessed as you participate in the 7 Days of Unleavened Bread.