Anyhow, Kelly asked for the flourless chocolate cake recipe, so there she goes. This year, I'm not doing anything else new, but I did make a big batch of tomato stuff. Yes, that's a technical term. I've never written down the recipe or measured anything, so this could be horribly off -- my apologies. It makes up well with marginally ripe tomatoes, and is wonderful on eggs, matzah, tuna, and any kind of cheese or meat you'd wrap up in a tortilla if it weren't Passover.
Seed and dice 2 cups of Roma tomatoes (I quarter them, cut out the seeds, then chop up the strips of flesh). Put them in a non-reactive bowl and sprinkle with salt. Mix in 1 heaping Tablespoon of chopped garlic (I like it HUGELY garlicky, you could cut way, way down on this or increase it, as your taste demands). Chop 1/4 cup of fresh basil finely and toss in bowl (again with the more or less to taste). Pour on good olive oil and balsamic vinegar in 2:1 proportions. I kinda like mine heavier on the vinegar and lighter on the oil, but I think that's about how I do it. You want enough to cover the tomatoes and generate some juice to start with, but not too much, because the salt will make the tomatoes bleed. This stuff needs to sit for at least 4 hours to get all the flavors mixed together properly. Let me know if you try this and actually measure things, eh? I generally make this one on instinct -- it was originally an attempt to recreate something my mother in law bought at Costco.
And this is a staple of passover for our household:
Recipe adapted from something I read in a newspaper article when I was first married and needed Passover recipes.
2 boxes of chopped frozen spinach
1 small bunch of green onions
2 Tablespoons of klp matzoh meal
oil for frying
salt, white pepper, cajun spice, and ground mustard to taste.
Thaw and drain the spinach completely and place in a bowl. I mean *drain it dry*. I usually do this by squeezing handfuls over a colander. Chop the green onion and mix with the spinach, eggs, meal, and spices. Heat oil (maybe 1/8 - 1/4 inch in 10 inch skillet) on medium high. Drop spinach by heaping spoonful into skillet, pressing down on the pile of spinach to make a patty that's round. Flip once or twice, looking for the green to turn only *slightly* brown. Very slightly. Drain on paper towels, brown paper, or newspapers. Serve warm or room temperature with sour cream and/or applesauce.
And this one is a good main dish meal (delicious with that tomato stuff on top...)ETA: I left out the spinach part! Added now
Again with the 'I don't usually measure' warning - these measures are very approximate. Recipe is adapted from an Italian one my grandma used to make.
8-10 large eggs (depending on size of group you're feeding)
1 med onion, chopped
1 T chopped garlic
1/2 cup half and half
1 box frozen chopped spinach, thawed and squeezed dry
4 oz feta, cubed (I think I may use more than that, but never a whole block of 8 oz...)
salt and pepper to taste.
Oven preheated to 350 F.
First, mix up the eggs. Beat the eggs thoroughly with the half and half and salt/pepper. Add the spinach and give it another stir.
Next, sautee onions in olive oil in a 10 inch ovenproof skillet (I use a cast iron one...). Add garlic just as onions start to go translucent and finish off sautee.
Pour in egg mixture. Evenly distribute feta across the pan (like pepperoni on a pizza, but the cheese will sink).
Transfer entire pan to oven. I'm never sure exactly how long it cooks -- probably 45 minutes? It'll puff up in the oven quite a bit, just start checking on it at about 30 minutes and let it go until it's the doneness you like your eggs. I like mine pretty close to dry.
This is good served warm or room temp. And, as I said above, I love it with the tomato stuff.