Erev Pesach: Whoever is hungry, let them come eat!
Bellies rumble below the whirring of electric mixers and graters hard at work. Pesach is almost here and the house is free of chametz. We find ourselves in that unique “no man’s land”: we can’t eat chametz and we can’t eat matzah. Everyone is hungry but who has time to bother with lunch when there is so much else to do and nothing good to eat anyway?!
A piece of cheese, cut up cucumbers, some stolen morsels of rainbow cake . . . not enough when “Shulchan Orech” is so many hours away. The same family members we are working so hard for will be so much happier at the Seder if they don’t come to the table “hangry.” A little strategic planning can go a long way to ensure the family is fed and kept in good spirits. For example, piggy-back off the ingredients already being prepped in the kitchen for other dishes that can be utilized or repurposed toward a quick meal.
Old Fashioned Chicken & Potatoes
Yields 4 servings
Everyone needs a satisfying, homey one-pan dish that can be thrown together in just a few minutes. I like to leave out some pans of Chicken & Potatoes in the late afternoon, buffet style. Family members come out of the woodwork one by one and are so grateful to be sated before the long festive night ahead.
Chef’s Note
This dish is easily doubled or tripled and can be made with a whole cut-up chicken as well.
4 chicken quarters (legs)
2 medium potatoes, scrubbed and thinly sliced (⅛–¼-inch thick)
1 small sweet potato, scrubbed and thinly sliced (⅛–¼-inch thick)
1 large onion, thinly sliced
2–3 cloves garlic, chopped
2–3 tablespoons olive oil, divided
1 teaspoon Kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon smoked paprika
2–3 teaspoons honey
2–3 tablespoons white wine
1. Preheat oven to 400°F. Rinse and pat chicken dry; set aside.
2. Place potatoes, onion and garlic in a 9×13 baking dish; toss together with 1–2 tablespoons olive oil.
3. Combine all spices in a small bowl. Sprinkle about half the mixture over the potatoes and toss again.
4. Place chicken quarters over potatoes. Sprinkle with remaining spice mixture. Drizzle with honey, white wine and remaining 1 tablespoon oil.
5. Bake, basting occasionally, for 50–60 minutes or until chicken is browned and potatoes are tender.
Balsamic London Broil. Photos: Baila Gluck
Balsamic London Broil
Yields 4–6 servings
Grilling is a game-changer for Pesach (or Pre-Pesach) meals. Whether you go to the trouble of kashering your grill or use an indoor grill pan, steak and fries are a great option that always satisfies. Marinate in the morning and grill in the afternoon after Seder preparations are underway.
3 tablespoons balsamic vinegar
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon Kosher salt
Freshly ground pepper
2 whole garlic cloves, peeled and minced
¼ teaspoon red pepper flakes
1⁄3 cup olive oil
1 pound London Broil
1. Whisk balsamic vinegar and all spices together in a large mixing bowl until blended. Drizzle olive oil into mixture while continuously whisking until all the olive oil is incorporated. Add steak and turn to coat. Cover with plastic wrap and refrigerate (alternatively, this can be done in a gallon-size zip-top bag). Marinate for at least 2 hours.
2. Preheat grill to high or pre-heat grill pan over medium-high heat. Carefully oil grates to prevent sticking (use an oil-soaked paper towel with tongs for this job). Remove steak from the marinade (discarding marinade), and pat dry. Place steak on the grill over direct heat. Grill steak on each side for about 5–7 minutes depending on thickness and desired doneness (135°F for rare, or 7–10 minutes at 145°F for medium).
3. Transfer to a plate or cutting board and allow to rest for 10–15 minutes before slicing. Slice against the grain (crosswise) and serve.
Waldorf Chicken Salad
Yields 4–6 servings
Inspired by the flavors of charoset and all the available prepped ingredients on hand, this is an easy chicken salad to throw together with leftover chicken from a soup or roasted chicken.
2–3 cups cooked chicken, diced or shredded
2 ribs celery, chopped
¼ cup finely chopped red onion
½–1 apple, cored and chopped
¼ cup chopped toasted walnuts
1⁄3 cup mayonnaise
2 teaspoons honey
Juice of half a lemon (about 2–3 teaspoons)
¼ teaspoon cinnamon
Kosher salt and pepper to taste
1. Combine chicken, celery, red onion, apple and nuts in a large bowl.
2. In a separate small bowl, whisk together mayonnaise, honey, lemon juice, cinnamon, salt and pepper to taste.
3. Pour over chicken and mix until well coated. Season to taste. Serve with romaine or iceberg lettuce. Clean and check leaves thoroughly. (See The OU Guide to Checking Produce and More [http://oukosher.org/ou-guide-to-checking-produce-and-more]).
Crispy Quinoa Cakes
Crispy Quinoa Cakes
Yields 15–18 cakes
Gluten-free and non-gebrokts, these cakes are a great way of using up extra quinoa. I usually pulse the vegetables until fine in the food processor to make short work of the prep. The mixture will last for up to 3 days in the refrigerator; cooked patties can be prepared up to 5 days ahead and are a welcome erev Pesach snack (pareve or dairy).
Chef’s Note
Adding a few tablespoons of fresh herbs like parsley or basil will boost the flavor.
Please note that one may not use quinoa on Pesach without special Pesach certification.
3 cups cooked quinoa, packed
1 small onion, grated or minced (about ¾ cup)
½ red bell pepper, finely chopped
1 small carrot, peeled and grated or finely chopped (about ¼ cup)
3 cloves garlic, minced or crushed
3 eggs, beaten
1½–2 teaspoons Kosher salt
1 teaspoon oregano
¾ teaspoon basil
½ teaspoon thyme
¼ teaspoon black pepper
1⁄8–¼ teaspoon crushed red pepper (optional)
Zest of 1 lemon
¾ cup potato starch
¼ cup grated parmesan cheese (optional)
½ cup avocado oil
1. Combine all ingredients (except the oil) in a large bowl. Let the mixture sit for a few minutes to absorb some of the moisture and thicken (mixture will be on the wetter side).
2. Heat the oil in a large skillet over medium-high heat. Spoon mounds of the mixture into the pan (about 3–4 tablespoons each); use the back of the spatula to flatten in pan. Cook for about 3–4 minutes per side, flipping once, until the bottoms are deeply browned and crispy. Use a slotted spatula to remove from the skillet and transfer to a rack to drain. Repeat with the remaining patties, adding more oil to the skillet in between batches, as needed.
*Serve with spicy mayo or pesto mayo and/or sliced avocado.
Naomi Ross is a cooking instructor and food writer based in Woodmere, New York. She teaches classes throughout the country and writes articles connecting delicious cooking and Jewish inspiration. Her first cookbook is The Giving Table (Brooklyn, NY, 2022).