Thursday, April 1, 2010
Matzah Brei and other Pesachtik adventures
Pesach on a whole is turning out well in terms of food that is gastritis/ulcer/c diff compatible. There are many simple starches and soft proteins. I am falling back in love with gefilte fish, and finding lemon juice to be a palatable alternative to horseradish. I am trying to talk previously referenced child into accepting matzah instead of goldfish or graham crackers (a hard sell by any stretch of the imagination). I am eating mashed potatoes, plotting out chicken soup and delighting in N gobbling down her Uncle A's matzo balls with homemade schmaltz.
My current eating restrictions are still bitter sweet, but day by day, as I'm able to tolerate greater amounts of allowed food, my body is getting stronger. Along with N and D, I'm in the middle of a respiratory ailment, but such is life with a toddler in tow.
Today, I made matzah brei for lunch. I make mine sweet, a pesachtik french toast. Truly, it's the first time I've cooked, really cooked, in a long time. Today was also the first time I did an excursion by myself with the girls in over a month. I didn't even blink.
4 matzot, crumbled into no larger than 1 inch pieces
A splash of milk
A dusting of cinnamon
2 T butter
1. Crumble matzot into a medium sized bowl. Pour in 'enough' apple juice, about 1 or 2 cups. Allow to sit and soak.
2. Blend eggs in a seperate bowl. Add milk.
3. Heat a large skillet on medium high heat. Add butter. When foaming subsides, add the eggs to the matzot. Combime. Pour in skillet and spread evenly over the bottom of the pan. Sprinkle on cinnamon to taste.
4. Turn mixture occasionally, as you would turn pancakes, NOT as you would stir scrambled eggs or an omelet. Allow the matzah to take on a little bit of color and keep the pieces as whole as possible. When all eggs are cooked and mixture is dry, remove from heat. Serve immediately with your favorite kosher for passover maple syrup.