Matzah Meal Pancakes

4 eggs

1 cup matzah meal (for k-for-p and organic, look here).

1 cup water

1 t. salt

butter as a grease

some topping

Servings: 1-2 Time before you get to start eating: 15-20 mins

Add the ingredients above together in the order listed. That's important, the order matters.

Then just grease a large skillet (with plenty of butter) over medium heat and make about four pancakes. They should be pretty large, so you will probably want to do this in two go rounds with the frying pan. 

When they're finished, serve as soon as possible with some form of topping. You can use any type of preserve, jam, jelly, sugar, brown sugar, cinnamon sugar, syrup, greens sauce, cheese sauce. Really, the recipe is so simple, you can eat the pancakes for any meal, and with any topping. Personally, I used grape jam, but I think next time I'll do something with fresh strawberries.

This recipe receives the Asparagus Soup Seal of Sustainability. Sort of. The matzah meal has to be handled with care, but it is available (if you ignore food miles...shh).

Matzah Egg

1-2 eggs, depending on your preference

1/3 T. unsalter, organic butter

1 t. kosher salt

1 board of matzah

Servings: 1 Time before you get to start eating: about 10 minutes

Wash the matzah in warm water for a few seconds. Spread on the butter, then sprinkle on the salt. Break up the matzah into pieces into a bowl.

Soft boil the eggs. Here's how I do it: start with boiling water. It doesn't need to be rolling, it just needs to be boiling. Place in the eggs, and make sure they're covered. Leave them there for about 3 minutes. When you take them out, they'll be hot to handle, but you won't hurt yourself. Hold an egg in one hand and crack the wider end (where the air bubble is) with a spoon. Start peeling away the shell until you can just get your spoon in (so use a small spoon). Then just scrape out the yolk and white from the inside into the bowl.

Mix up the matzah with the egg, and voila, breakfast.

This recipe does not receive the Asparagus Soup seal of sustainability. I just can't find organic matzah, let alone local matzah. If you want to make it when it is not passover, use organic crackers or just buttered and salted toast.

Esek-fleisch Recipe

We're talking meat balls. The most flavorful, delectable meat balls.

1 large onion, finely grated

1.5 lbs. chopped meat (like you might use for hamburgers)

1 cup sugar

1/8 tsp. sweet & sour salt

water (enough to cover the meat, once in the pot)

Boil water, then add the grated onion, sugar, and sweet & sour salt.

Loosely pack the meat into meatballs, then drop them into the boiling mixture. At this point make sure the meat is totally covered by water. If there's insufficient, add more. Stir.

Bring the mixture to a boil, then lower heat to lowest or almost lowest setting. Cover pot, and let cook about 80 minutes. Stir regularly.

Place covered pot in refrigerator over night.

Before eating, skim off fat from the top with a spoon or spatula, then reheat.

Notes: Eat over egg noodles, challah, or just in a dish. Make sure the liquid does not go to waste, by pouring it over noodles as a light sauce, or soaking it up with challah. Honestly, the liquid may be the best part.

This recipe receives my Asparagus Soup seal of Sustainability (but you still have to use local onions, organic sugar, and local, grass-finished beef).