After the Seder, What? The Rest of Passover

Passover, which begins tonight, should be joyous. And for the most part, it is. But it can be stressful to host many people and, at the same time, keep in mind very specific observances of the Seder meal. It’s nothing if not a minefield of food do’s and don’ts.

There’s no letup after the two gargantuan Seder feasts, either. Passover has not passed over. You still have to eat and snack and get through--if you are observant--six more days and nights of Passover-correct repasts (no flour, no leavening agents, no fermented anything, no seeds, no grains, no flour, no mustard etc.).

The trouble is, a cook’s energy runs low and his or her imagination ebbs. Those at the Passover helm can become snarly; those at the table cringe at the idea of brisket and gefilte fish once more.

I live in the trenches too, so lately I have devised after-the-Seder recipes: a matzo-based lasagna, seasoned chicken fingers and even some great, simple baking.

Meal-makers need not say, “OK. The roast chicken and brisket parade has passed; if I see another matzo ball and sweet and sour meatball, I will weep.” What’s needed is good, easy food, and food that is not as heavy or as illustrious as Seder fare. In short, regular stuff made Passover-appropriate. Stuff you would eat anyway, stuff you can take to work or enjoy after school (kids still are hungry for cookies and squares).

These are some of the recipes that get my family through the rest of the Passover week. Some things, such as the Passover Picnic-Style Chicken, is even better made with matzo meal than with bread crumbs. Matzo meal makes a terrific breading, and here it results in crunchy, golden chicken. Matzo comes in handy in Matzo Lasagna, taking the place of pasta. The dish is made with a bechamel-like sauce.

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Marcy Goldman runs the Baker Boulanger Web site, www.better baking.com.

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Spinach Zucchini Souffle

Active Work Time: 20 minutes * Total Preparation Time: 1 hour

2 (10-ounce) packages fresh spinach

2 zucchini, shredded and drained

1 carrot, shredded

3 green onions, diced

4 eggs

2 tablespoons oil

1/3 cup matzo meal

1 teaspoon chicken bouillon powder

1 teaspoon minced fresh basil

1/2 teaspoon dried oregano

2 tablespoons minced parsley

1 small clove garlic, minced or 1/2 teaspoon garlic powder

Heat the oven to 350 degrees. Grease a shallow 6-cup oven-proof dish.

Place the spinach in a microwave-safe bowl with a little water, cover and microwave until wilted, 2 to 3 minutes. Drain and chop.

Toss the spinach with the zucchini, carrot, green onions, eggs, oil, matzo meal, chicken bouillon, basil, oregano, parsley and garlic. Pack into the dish.

Bake until slightly puffy and lightly browned, 25 to 35 minutes. Serve hot or warm.

8 to 12 servings. Each of 12 servings: 77 calories; 67 mg sodium; 69 mg cholesterol; 4 grams fat; 1 gram saturated fat; 7 grams carbohydrates; 4 grams protein; 1.90 grams fiber.

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Matzo Lasagna

Active Work Time: 30 minutes * Total Preparation Time: 1 1/2 hours

Use prepared marinara sauce if you’d like.

6 to 8 unsalted matzo (not egg matzo)

2 tablespoons unsalted butter, margarine or oil

3 tablespoons matzo cake meal

1 1/2 cups milk

Salt, pepper

Garlic powder

3 to 4 cups marinara sauce

2 to 3 cups shredded mild white cheese, such as mozzarella or Havarti

3 tablespoons minced parsley

Dried mixed Italian seasonings, optional

Lightly grease an 11x7-inch casserole. Rinse the matzo briefly with warm water.

Heat the butter or oil in a medium saucepan over medium heat. Add the cake meal and stir briefly. Over low heat, briskly whisk in the milk, a bit at a time, to make a thick bechamel-type sauce. Season with salt, pepper and garlic powder to taste. Remove from the stove and let cool.

Heat the oven to 375 degrees.

Layer the matzo in the casserole, cutting them to fit, if necessary. Spoon on some of the sauce, then some marinara sauce and some of the cheese. Dust with salt, pepper, garlic powder, some parsley and a dash of Italian spices, if using.

Repeat layering until you have used up all the ingredients--ending with a layer of shredded cheese over the marinara sauce.

Bake for 20 minutes, then reduce the heat to 350 degrees and bake until thoroughly heated throughout and the cheese is melted, about 15 to 25 more minutes. Let stand a few minutes before serving.

6 to 8 servings. Each of 8 servings: 332 calories; 668 mg sodium; 47 mg cholesterol; 16 grams fat; 9 grams saturated fat; 33 grams carbohydrates; 14 grams protein; 2.43 grams fiber.

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Passover Brown Sugar Bars

Active Work Time: 20 minutes * Total Preparation Time: 1 hour

1 1/2 cups brown sugar

1/4 cup granulated sugar

1 tablespoon Passover vanilla sugar, optional

1 cup (2 sticks) unsalted butter or unsalted Passover margarine, softened

2 eggs

1/4 teaspoon salt

1 cup matzo cake meal

1 cup potato starch

1 cup coarsely chopped semisweet chocolate

1 cup coarsely chopped walnuts or pecans

Line a 10X8-inch brownie pan with greased foil, making sure you have enough overhang to lift out the brownies after baking.

Cream the brown, granulated and vanilla sugars with the butter or margarine in the bowl of an electric mixer.Blend in the eggs. Stir in the salt, cake meal and potato starch, then fold in the chocolate and nuts. Chill 20 minutes.

Meanwhile, heat the oven to 350 degrees.

Spread the batter into the pan. Bake the bars until the center is just set (not jiggly), about 35 to 40 minutes. Cool, then use the foil to lift from the pan. Cut the brownies into small squares.

30 to 40 bars. Each of 40 bars: 146 calories; 22 mg sodium; 23 mg cholesterol; 8 grams fat; 4 grams saturated fat; 19 grams carbohydrates; 1 gram protein; 0.45 gram fiber.

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Passover Picnic-Style Chicken Fingers

Active Work and Total Preparation Time: 25 minutes

This recipe works equally well with fish filets such as sole or haddock.

4 boneless, skinless chicken breasts (about 1 1/2 pounds)

About 1/2 cup potato starch

2 eggs, beaten

About 1 1/2 cups matzo meal

Salt, pepper

1 1/2 teaspoons garlic powder

1/2 teaspoon onion powder

Oil, for frying

Slice each chicken breast into 4 or 5 “fingers” about 4 inches long and 1/2 inch wide.

Lay out a large sheet of wax paper. Set the chicken on one end. Place the potato starch in a shallow bowl and the eggs in another bowl.

Combine the matzo meal, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, the garlic powder and the onion powder in a third shallow bowl and place it at the end of the line of bowls. (You are making an assembly line).

Season the chicken with a little salt and pepper. Dredge each finger lightly in the potato starch and shake off any excess. Dip the chicken in the eggs, then press into the seasoned matzo meal. Set the chicken on a clean piece of wax paper and finish dipping and coating all the pieces.

Pour 1/4 inch of oil in a large, deepskillet and heat to about 350 degrees. Fry a few pieces of chicken at a time, turning once, until well browned on each side, about 1 1/2 to 2 minutes a side. Adjust the heat as required. Drain well. Serve warm or cold.

4 servings. Each serving: 579 calories; 215 mg sodium; 224 mg cholesterol; 22 grams fat; 4 grams saturated fat; 43 grams carbohydrates; 50 grams protein; 1.24 grams fiber.