We’re closing in on the end of this godforsaken holiday (har!) and I can practically taste the pizza Iâ€™ll be gorging on come Thursday night. But in the meantime, let me suggest that you spend the final few days of Passover finishing up your leftovers (donâ€™t delude yourself into thinking youâ€™ll eat one bite of Passover food once the holiday is over. If you donâ€™t want it to go to waste, eat it now) and making simple foods that donâ€™t scream unleavened. Here are links to five normal recipes that you can use in these last few days.
Zucchini Garlic Soup from The Kitchn
Itâ€™s spring, finally (or at least it is in theory, though you wouldnâ€™t know from the weather in Chicago) and that means itâ€™s time for light springy recipes. Plus, this is one of those awesome things that looks really fancy, but is actually really easy.
I love having quiche for breakfast or lunch, but the crust is often my favorite part. On Passover I have come up with an awesome alternativeâ€”use hashed browns to make a crust. Essentially you grate a few potatoes, add an egg, salt and pepper, and then mash it into a quiche pan. Bake for ten to fifteen minutes while you assemble the rest of the quiche (eggs, milk, some veggies, onions and spices) pour the egg mixture in, and bake again. I tend to wing it with this dish, but YumSugar guides you through it step by step.
My dad and I were invited out last night and our host made these (minus the soy sauce) and they were delicious. No, you canâ€™t have them on a bun, but so what? At least youâ€™re not eating cardboard.
Just two more days to freedom!