It’s that time of year when matzoh makes its way to the main market aisles (not hidden in the “ethnic food section”). And while the rest of the world may associate matzoh with Passover, matzoh ball soup, and a vehicle for eating bowls of charoset, us low-sodium folks know matzoh is one of the greatest tools for a creative salt-free kitchen.
That’s because most matzoh, unless seasoned, contains zer0 milligrams of sodium (zer-OMG!). And whether you use them for to scoop up your egg salad, as an open-faced sandwich, as bread crumbs, or a pie crust, and even as a graham cracker replacement in smores, these plain cracker canvasses are meant to be played with.
So as Passover quickly approaches and before the matzoh heads back to it’s special place on the shelves, get some extra boxes of this good stuff. And this weekend have fun using them in your frittatas and scrambled eggs, just like matzoh brei.
Or try these matzoh nachos. Use the matzoh as is or give it some extra seasoning of your own (see below). I used a blend of smoked paprika, cumin, salt-free garlic powder and clove. Then top with smashed avocado, yogurt, slices of hot pepper, corn, and something crunchy like baked kale, chopped nectarine, cucumber, or jicama. Texture is key to nachos. Then devour.
And next time you have guests over and there are no crackers to be found, use the same seasoning trick to make a flavored treat of your own design. Simply break the matzoh into cracker-sized pieces — long or short, your call. Preheat oven to 375dg F. Brush the tops with olive oil or whisked egg. Then season with any rub you want — I used a blend of sesame seeds, fennel seeds, caraway seeds, black pepper, and salt-free garlic powder, like an everything bagel. Place in the oven for 5 minutes or so until the crackers get a golden color. Then devour.
So the next time you’re looking for a quick bite or an easy lunch to-go or a way to makeover those leftover boxes of matzoh, the possibilities are obviously endless.
Get creative. Get some matzoh. Chow on.
And speaking of matzoh, this just in…
I’ll be giving a tasty lecture on
GETTING MORE FLAVOR FROM YOUR FOOD
at the Hazon Jewish Food Festival in two weekends.
Taste modern twists on classic Jewish foods, learn new skills in urban homesteading, bring home the best challah recipe, and meet food authors and chefs like Joyce Goldstein, Dr. Daphne Miller, Gabi Moskowitz, Erin Gleeson, and yours truly! I hope to see you there!
Advance Tickets: $18 General Admission, $15 Seniors & Students, $5 Children 8-13, Children under 8 are free. Prices rise at the door.
Sunday April 27, 2014, 10:00am to 5:00pm
Oshman Family JCC, Palo Alto, CA
For tickets, information, and the full schedule of events visit hazon.org/food-festival-bay-area.
