The gluten-free Pesach fairy came by my house this past week and deposited a box on my doorstep filled with Yehuda Gluten Free Matzoh-Style Squares, Gefen Gluten Free Wide Noodles, and a cookbook with some great ideas for making some gluten free Pesach dishes – “Gluten Free Passover” by Anne Luder. I was very excited (who wouldn’t be…free gluten free Pesach stuff to review!). The package was actually from the glutenfreematzo.com company. They have developed a gluten free “Maztoh” that is great for the GFE (Gluten Free Eater) for Pesach. Although there are no wheat products in the “Matzoh”, it allows the GFE to at least participate in eating something that closely resembles and tastes similar to Matzoh on Pesach. The box offered a world of possibilities – what delicious dishes could I make for Pesach that would taste as good as what I normally make year round?
For the Gefen Gluten Free Wide Noodles, I decided to make a Passover Broccoli Noodle Kugel. I have had some experience in the past with Pesach noodles. If you’re not careful they can turn into a big, gluey, mushy mess. You need to treat them with loving care and they will turn out nearly as good as the year-round variety. This time of year, many of the products available for Pesach are non-gebrokts, i.e gluten-free. Adding gluten-free ingredients, like a little Kosher for Passover onion soup mix, is much easier for the GFE. What’s especially great about this kugel recipe is that there are only a few ingredients, it’s quick to make, and it tastes like a kugel you would make during the year …no need to suffer with sub-par (gluten-free!) food on Pesach!
I have to admit I was a little nervous about the matzoh. How would it compare to the cardboard type gluten-filled matzoh that we are all used to? After tasting it I have to admit that I could eat a box of the Yehuda Gluten Free Matzoh-Style Squares in one sitting. The “matzoh” is potato based so it has a potato-crisp, slightly salty flavor. I really had to stop myself – I needed some for the recipes!! I decided to make a Gluten-Free “Matzoh” Poultry Stuffing, perfect for stuffing chicken or turkey. It’s a fabulous stuffing or side dish for those that eat non-gebrokts, or gluten-free, on Pesach. Similar to the stuffing that I make with standard matzoh, the one with the Gluten-Free “matzoh” is especially great because of the “potatoey” flavor of the “matzohs”. Like with the Pesach noodles, you must be very careful with the Gluten-Free “matzoh”. Don’t add the “matzoh” until the very end, and do not stir the stuffing too vigorously – or you’ll end up with something similar to the mortar the Jews used to make bricks in Egypt!
Now if only a Pesach fairy would come and clean my house before Pesach…I guess I’ll have to be satisfied with my Yehuda Gluten Free Matzoh-Style Squares and Gefen Gluten-Free Pesach noodles instead!!
Passover Broccoli Noodle Kugel (Non Gebrokts)
9 ounces Gefen Gluten Free Matzo Passover wide noodles
1 teaspoon kosher salt
1 tablespoon olive oil
1 pound frozen chopped broccoli*, defrosted
3 large eggs
1/4 cup mayonnaise
1 tablespoon onion soup mix
non-stick vegetable spray
1. Preheat oven to 350° F. Spray a 8”x8” square or 8” round pan with non-stick vegetable spray. Set aside.
2. In a large bowl, combine the broccoli eggs, mayonnaise and onion soup mix. Set aside.
3. Fill a large pot with 8 cups of water. Add the salt and olive oil and bring to a rapid boil over high heat. Add the noodles all at once and gently stir to make sure that the noodles don’t stick together. Reduce heat to medium, and boil for 6 minutes stirring frequently. The noodles should not be completely soft in the center. Immediately remove from heat, drain into a colander and rinse with cold water, gently separating the noodles as you rinse them. Combine the noodles with the broccoli mixture and gently toss until the noodles are evenly incorporated. Transfer the broccoli-noodle mixture to the prepared pan and bake for 45 minutes until browned on top.
*Note: If you like a finer chopped broccoli and the packaged broccoli pieces are too large, you can chop them more finely by hand or with a food processor.
Gluten-Free Matzoh Poultry Stuffing
1 large onion, diced (around 2 cups)
2 stalks celery, sliced (around 1 cup)
2 large carrots, diced (around 1 cup)
1 clove garlic, minced
1 ablespoon olive oil
1/2 pound mushrooms, thinly sliced
1 large egg, lightly beaten
1 10.5 ounce box, Yehuda Gluten Free Matzoh-Style Squares
1/2 cup chicken or vegetable stock (or 1 teaspoon consommé mixed with ½ cup water)
1/4 teaspoon black pepper
1. Heat the oil in a large skillet over medium-high heat. Add the onion, celery, carrots, and garlic, and sauté until the vegetables are tender, around 8 minutes. Add the mushrooms and sauté until soft and most of the liquid is absorbed, 3-5 minutes. Remove from heat and allow to cool for 5-10 minutes. Add the lightly beaten egg, and stir to combine.
2. Remove the Maztoh bag from the box. Gently break the matzoh in the bag until you have 1” pieces. Very gently stir the matzoh into the sautéd vegetables. Add the chicken stock and pepper, then gently stir to combine. Immediately transfer the stuffing to a whole chicken and roast.
3. If using a 9” x 13” baking casserole, spray the casserole with non-stick vegetable spray, transfer the stuffing to the prepared dish, and bake uncovered at 350° F for 30 minutes until browned.
Note: If you love mushrooms like my family does you can add up to a whole pound of sliced mushrooms. You can also use a variety of assorted sliced mushrooms like crimini, oyster, or shitake.
To get more great recipes and to find out more information about Sharon Matten go to www.koshereveryday.com, or follow her on twitter @KosherEveryday.