Celebrate Passover with inventive twists on some traditional favorite dishes.
Jason Goldstein of Chop Happy joined “GMA” on Saturday to kick off the holiday with a few easy-to-recreate recipes.
Three Ingredient Matzo Pie Crust
4 sheets matzo (egg or regular)
1 stick butter (melted)
1 teaspoon salt
Preheat oven to 350 degrees.
Place the matzo in the blender and blend to a sand-like texture.
Add the rest of the ingredients and blend to form the dough.
Press and form on a pie dish.
Bake on the middle rack for 15 minutes. Watch to make sure it does not burn. If it starts to brown too much, cover with foil.
Remove from the oven and fill with quiche filling, pie filling, or whatever recipe you want.
Bagel and Lox Quiche with Matzo Pie Crust
1/4 pound lox (chopped)
1 bunch chives (chopped)
1 tablespoon everything bagel seasoning
8 ounces cream cheese (soften at room temp)
1/2 cup heavy cream
1 teaspoon salt and pepperDirections
Preheat oven at 350 degrees.
Place the matzo in the blender and blend to a sand-like texture. Add the rest of the ingredients and blend to form the dough. Press and form on a pie dish. Bake on the middle rack for 15 minutes. Watch to make sure it does not burn. If it starts to brown too much, cover with foil. Set aside to cool for a few minutes.
In a bowl, mix the quiche ingredients together until well combined. It’s OK to have chunks of cream cheese.
Pour into matzo crust and bake for an additional 40 minutes (350-degree oven).
Top with more chives and enjoy!
Slow Cooker Brisket
Prep Time: 10 minutes
Cook Time: 7 hours
3 lbs first cut brisket
2 package onion soup mix
1 tbsp ground pepper
1 tbsp salt
2 large Spanish onions (chopped)
2 large carrots (chopped)
2 tbsp oregano
2 cup button mushrooms (whole)
1 handful parsley (chopped)
First, add the salt, pepper and oregano all over the brisket on both sides. Next, add 1/2 the onion, 1/2 carrots, 1 packet of onion soup mix, a pinch of salt and a pinch of pepper to the bottom of the slow cooker. Mix to combine.
Now place the brisket onto the onion and pour a second packet of onion soup mix on both sides of the brisket.
Next, top the brisket with the remaining onion, remaining carrots, mushrooms, and pinch salt and pepper on top of the brisket.
Now, cover and cook for 6 hours on low.
Finally, cover with tin foil and let rest 20 minutes so juices stay in the meat. Then cut against the grain (opposite of the meat strands going).
Top with parsley and enjoy!
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