Surviving Passover

This is the 3rd night of Passover, and I've made it through so far!  Last night I was craving sweets and the only thing I could find that was kosher was a bag of chocolate chips.  I had to change that, so today I cooked a few things.  I made some stuff last night as well, but those were all dinner dishes.

First, I made matzah ball soup.  Unfortunately...I cheated - I bought a mix.  I added some spices to the matzah balls and cut up some carrots to put in the soup, though!  So I felt like I added a little extra to it.

Then, I made broccoli and cheese casserole.  Really easy recipe.  My mom got recipes years ago off matzah boxes, so I don't know where the credit goes.   It's probably really easily adaptable based on what veggies you have.  I would maybe mix in the broccoli with the liquid ingredients next time.

Recipe: Broccoli and Cheese Casserole
Ingredients:
2 heads broccoli florets, chopped in bite-size pieces (~4-5 cups) and parboiled for a few minutes
1 cup cottage cheese
1 cup sour cream (I used 2% greek yogurt)
4 tbsp butter, melted and cooled slightly
2 eggs
1 cup hand cracked matzah (I used farfel)
2 roma tomatoes, thinly sliced
1/2 cup grated parmesan

Directions:
Preheat oven to 350.  Lightly grease a 9x5 loaf pan.  Drain the broccoli florets well, pressing out all the moisture.  Spread the florets in the pan.  Beat sour cream (or yogurt) with cottage cheese, butter, and eggs until well blended.  Fold in matzah and pour mixture over broccoli.  Arrange tomato slices on top and sprinkle with cheese.  Bake about 45 minutes then let stand about 5 minutes before serving.

So that was what I made last night.  Tonight I decided to first make something sweet.  So I used another one of those matzah box recipes.  It's a nice hearty and sweet snack.

Recipe: Raisin Walnut Pudding Cake
Ingredients:
4 matzahs, broken into small pieces
6 eggs, beaten
1/2 cup raisins
1/2 cup walnuts
1 cup sugar
1 1/2 tsp cinnamon
4 tbsp butter, melted and cooled slightly
cinnamon sugar (optional)

Directions:
Preheat oven to 325.  Soak matzah in water for 10 minutes and drain.  Add beaten eggs and let stand another 10 minutes.  Add remaining ingredients and mix well.  Pour into greased baking dish, 8x8 or 9x9.  Bake for 50-60 minutes, until set, but not dry.

This last recipe was delicious!  I searched through my bookmarked recipes to find something that was kosher for passover, but DID NOT INCLUDE MATZAH!  And I found it in this great recipe.  I think it's my new favorite way to cook potatoes.  It's a little more time consuming than a simple roasted potato or mashed potatoes.  But it's worth it, I promise!  And it really isn't bad for you at all.  Oh and added benefit - I got to use my mixer to beat the egg whites :)  I think the next time I make it I'll try experimenting with different spices and different cheeses.

Recipe: Parmesan Potato Puff (from Lisa's Kitchen)
Ingredients:
2 lbs potatoes (I used baby yukon golds)
2 tbsp butter (I used unsalted so I could adjust the salt myself)
s&p to taste
1/3-1/2 cup milk
1/2 tsp cayenne
1/2 tsp paprika
2 eggs, separated
1/2 cup Parmesan cheese

Directions:
Boil some lightly salted water.  Wash and peel the potatoes, cutting them into uniform pieces.  Cook until they are tender.  Drain, mash, and return to pot.  Season with s&p, and add butter and milk and mash until they are light and fluffy.

Grease a small casserole dish (I used a pie plate and it worked out perfectly).  Beat the egg yolks well.  Beat the egg whites until they form stiff peaks.  Stir the spices and cheese into the potatoes.  Now beat in the egg yolks.  Fold in half of the egg whites.  This helps loosen up the potatoes a bit.  Fold in the rest of the egg whites, being careful not to deflate them.  Transfer the mixture to the prepared dish.  Bake in a preheated 350 F oven for 30-40 minutes, or until the potatoes have formed a golden brown crust.

Amish Friendship Bread, Version 2

Here are the pictures of my second half batch of the starter.  I purchased a 2 quart container just for this purpose.

Day 1 - right after adding:

I didn't see much activity at this point, at least compared to the first half batch.

Day 1 - 12 hours after adding:

Starting to see some activity!

Day 2 - right after mixing:

Day 2 - 12 hours after mixing:

Day 3 - right after mixing:

Day 3 - 12 hours after mixing:

Day 4 - right after mixing:

Day 4 - 12 hours after mixing:

Day 5 - right after mixing:

Day 5 - 12 hours after mixing:

Day 6 - right after adding:

Day 6 - 12 hours after adding:

Day 7 - right after mixing:

Day 7 - 12 hours after mixing:

Day 8 - right after mixing:

Day 8 - 12 hours after mixing:

Day 9 - right after mixing:

Day 9 - 12 hours after mixing:

Day 10 - right after adding:

Amish Friendship Bread, Version 1

Finally, I am caught up, and I can write about my new project!
I came across a recipe for Amish Friendship Bread on a blog lately, and it included the recipe for the starter.  I always assumed that you had to get the starter from someone else, and I didn't realize you could just make your own.  Of course it won't have the same fun feeling as using a starter that could potentially be years old (does this gross you out?), but it's still pretty cool.
I was all set to make it Friday morning, when I realized that I didn't have a nonmetal bowl that was big enough.  (You aren't supposed to use metal bowls or utensils because it can react with the ingredients.)  I did however have a container that could hold a half batch, which is what I did.  Usually you're supposed to end up with 4 1-cup portions at the end of the 10 day starter process, and then you can pass some onto your friends.  I'm going to use the half batch to give one cup to a friend and use the other cup to continue the process.  I started another half batch on Saturday morning, so I could give one cup to another friend, and bake a bread with the last portion.
I'm so excited about this, that I've been taking tons of pictures of the starter's "progress."  I'm going to include the progress of my second half batch in another post.

Recipe: Amish Friendship Bread Starter (this recipe is for a full batch)
Ingredients:
1 (0.25 oz) package active dry yeast
1/4 cup warm (110 F) water
3 cups all-purpose flour, divided
3 cups sugar, divided
3 cups milk, divided

Directions:
Dissolve the yeast in the warm water and let stand for 10 minutes.  It should get foamy and bubbly - if not, either the yeast is dead or the water was too hot, and you should start over.  Mix the flour and sugar together very well in a nonmetal container that can hold at least 2 quarts, make sure the flour isn't clumpy.  Stir the milk into it and mix well, then mix in the yeast mixture.  Keep the mixture lightly covered, and at room temperature.

Day 1 - If you are receiving the starter from a friend, do nothing.  If you are making your own, this is the day you do the above directions, then do nothing.
Day 2 - Mix thoroughly with a nonmetal spoon.
Day 3 - Mix thoroughly.
Day 4 - Mix thoroughly.
Day 5 - Mix thoroughly.
Day 6 - Add 1 cup each flour, sugar, and milk and mix thoroughly.
Day 7 - Mix thoroughly.
Day 8 - Mix thoroughly.
Day 9 - Mix thoroughly.
Day 10 - Add 1 cup each flour, sugar and milk, and mix thoroughly.  Put 1 cup batter each into 4 gallon sized bags, and pass onto your friends.  If you want to continue on with the starter, then take 1 cup and start over at Day 1.

Pictures:
Day 1 - right after adding:

Day 1 - 12 hours after adding:

At this rate of growth I was afraid it would overflow by the time 10 days were up!  But don't worry, it comes back down after you stir.

Day 2 - right after mixing:

See - everything came back down!

Day 2 - 12 hours after mixing:

Day 3 - right after mixing:

Day 3 - 12 hrs after mixing:

I love how every morning when I mix it, it goes down to 1 cup, and by the end of the day it has grown back to 2 cups.  This one is more exciting to watch - there is more bubbling action going on.  Maybe it's because it's in a narrower container than my "version 2" attempt.  Either way I am very happy that after 3 days, it is still alive!

Day 4 - right after mixing:

Day 4 - 12 hours after mixing:

Day 5 - right after mixing:

Day 5 - 12 hours after mixing:

Day 6 - right after adding: (finally doing something besides just mixing!)
it's a little lumpy but I assume it's fine

Day 6 - 12 hours after adding:
(now I'm seeing why you need such a big container)

Day 7 - right after mixing:

Day 7 - 12 hours after mixing:

Day 8 - right after mixing:

Day 8 - 12 hours after mixing:

Day 9 - right after mixing:

Day 9 - 12 hours after mixing:

only one day left!  The only problem is that tomorrow will still be Passover.  So I think I am going to use part of it to continue on with the starter, and give the rest to a friend.  Then Monday will be day 10 for the other batch, and I'll give one part to another friend, and use the rest to bake.  I'll probably stick the baking portion in the fridge until Tuesday, so I can bake it after Passover.  I don't think I have enough willpower to keep myself from trying freshly baked bread!

So - does anyone want a starter....? lol

Day 10 - right after adding:

After adding in the last of the ingredients, I put 1 cup of starter in two 1-gallon ziplock bags.  That left me with 1 cup so I can continue on with the starter, with this being Day 1.