Congratulations! You’ve gotten past the Passover Seder meal(s) and lived to tell the tale. The pressure’s off and it’s just you and your nuclear family. But it’s only Day 2 of the 8-day holiday and you’ve still gotta eat. Time to start thinking of some more casual meals, and maybe using up those leftover matzo balls.

If the kids are back in school and you’re back to work, you’ve probably prepared a couple of batches of these Passover Rolls for your lunches. You might remember that I adapted that recipe from a 1960′s Manischewitz recipe folder that they used to give out around the holiday. One of those folders included a recipe for a meatball “stew” which used your leftover matzo balls and included a can of their Tomato Mushroom sauce. Well, if your grocery store is anything like mine, if you can find the product at all, the price has gone right through the roof (yeah, they know they’ve got you!).

I make my version of this Meatball/Matzo Ball Stew every year, but lost the actual recipe quite a long time ago, and stopped using the commercial tomato mushroom sauce even longer ago than that. You know what? You don’t need it. No leftover matzo balls? Well, if you don’t want to make a fresh batch, just cut up a couple of potatoes. It’s all good.

Passover Meatball Matzo Ball Stew
(serves 4-6)

For the Meatballs:

1 lb. lean ground beef
1/2 cup matzo meal
1 egg, slightly beaten
1/2 tsp. salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
2 Tbs. ketchup
1 Tbs. vegetable or peanut oil

Combine everything, except the oil, in a medium bowl until well-mixed.

Heat the oil in a large (about 6 quart) pot over medium-high heat. Form the meat mixture into balls about the size of a golf ball and brown in the oil gently, turning occasionally.

For the Sauce:

1 medium onion, peeled & coarsely chopped
3-4 carrots, scraped & sliced into 1/2″ – 1″ pieces
2 ribs celery, sliced into 1/2″ pieces
1 14.5 oz. can diced tomatoes
Water
1/2 tsp. garlic powder
Salt & Pepper

Matzo balls or 2 – 3 medium potatoes, cut into roughly 1″ pieces

Add the vegetables to the pot with the meatballs, lower heat to medium and stir occasionally, cooking until the onions are soft and translucent.

Add the diced tomatoes, fill the empty can with water and add that to the pot, as well. Season with the garlic powder, salt and pepper to taste, and stir to combine well.

Add the matzo balls or potatoes, and bring to a boil. If your matzo balls are very large, cut them in half or quarters.

Cover the pot tightly and simmer for about 30 minutes. Uncover, stir, and simmer uncovered for about another 10 minutes to reduce the liquid.

This is one of my favorite Passover dishes, and like all stews, it tastes even better the next day!

Eggs are a hot topic, lately. You’d think that cooking an egg would be the simplest thing in the world, but it’s not so easy to get over-easy every time. We love soft-cooked eggs for breakfast (and sometimes even supper) at our house, and even now, I keep looking for a formula to make the perfect breakfast eggs – soft, fluffy whites, yolks that ooze without running all over the plate. I think I finally got it.

I was watching one of those ubiquitous food/travel shows on TV, not too long ago, and saw someone making something called a “basted egg”. When I looked up the process, I ran across several different methods, one of which called for cooking the egg in the bacon grease left from frying bacon, then basting it with the grease while cooking. Definitely not for me.

I needed a method that’s quick and fairly fuss-free. I’m calling this “Basted Eggs”, but I think it’s really a hybrid of frying and poaching, and the best part? No flipping and no busted yolks!

Light Basted Eggs
(I make these 2 at a time)

Ingredients:

1/2 tsp butter or margarine
2 eggs
salt & pepper
2 Tbs. water

Special equipment: Small non-stick omelet or sauté pan with a tight-fitting lid, a toothpick or sharp paring knife.

Method:

Heat the butter or margarine in the pan over medium-high heat, till just sizzling. Break the eggs into the pan gently (or into a dish, then slide into the pan). Sprinkle with salt and pepper to taste.

Poke each egg yolk just once with the toothpick or knife tip, add the water to the pan around the edge of the whites, and immediately cover the pan with the lid. Reduce heat to medium, and cook until your desired doneness – about 2 minutes for soft and runny, 3 minutes for medium, 4 minutes for firm.

Remove from heat and uncover. Give the pan a bit of a shake, then slide the eggs out of the pan onto your plate. Here, I’m serving them over a bed of buttered white rice (which is my husband’s thing, lately), but of course, you can serve them accompanied by whatever you like.

Wait for it…

Wait for it…

I’m thinkin’ E.T. or that alien, Paul, in that new Area 51 movie…

Don’t get me wrong – we’re as romantic as the next couple. We love to pamper each other, go out for a nice meal, give each other little gifts. But we don’t reserve these things for Valentine’s Day. We do them all year round. And with life as hectic as it’s been, lately, when Valentine’s Day rolled around, neither of was, well, in the mood to go all out this year. I still wanted to prepare a nice meal, though. You know, at least acknowledge the day and make it a little bit special. I had no idea what I was going to do.

Timing – not usually my friend – stepped in, when I received a lovely Valentine bouquet of both red (Belles Rouges) and white (California Pearl) California endive (ohn-deev, people) from Rodger Helwig of California Vegetable Specialties, who was the very first person I’d met at the International Food Bloggers Conference in Seattle, last August.

California Vegetable Specialties is the only grower in the United States that grows Belgian-style endive commercially. When I visited it’s website (endive.com), I learned more about the health benefits of this sweet, but slightly bitter, little relative of chicory. Don’t we all have relatives like that? But you love ‘em anyway, don’t you? I also learned that it’s not just for appetizer dippers and salads. Apparently, 90% of the endive eaten in Europe, is eaten cooked.

Earlier last week, I received several sample bottles of Bordeaux and Bordeaux Supérieur wines from Mike Wangbickler – who I’d also met at IFBC (#ruke!) – on behalf of Planet Bordeaux.

Now, I’m not a wine geek. I fall into the category of wine-drinkers who – like most people who buy art – may not know much about wine, but I know what I like. The Planet Bordeaux campaign is “…an effort to elevate awareness of the wines of Bordeaux and Bordeaux Supérieur in the United States. The goal is to show Americans that Bordeaux is about more than classified growths and wine reviews. It’s about the people who make the wine, the land that grows it, and the lifestyle that surrounds it.” Couldn’t have said it better, myself. The wines are made to be drunk young, but age gracefully (unlike me), and are extraordinarily reasonably priced – most under $20. In fact, this lovely Château Loudenne 2007 Bordeaux Blanc we had last night, was the most expensive of the lot, at SRP $20. It was dry, but lush and fruity, and a perfect complement to our meal.

Seems the fates were speaking to me and shooting some divine inspiration my way, right? And so they were. The combination of the endive and the Bordeaux Blanc resulted in a simple, yet elegant, Valentine’s Day meal that moved my husband to declare, “I think I have a new favorite vegetable!”

Wine-Poached Chicken With Braised Endive & Mushrooms
(serves 2)

Ingredients:

2 Tbs. olive oil
6 heads endive (I mixed white & red)
1 large shallot, peeled & sliced thinly
2 cloves garlic, peeled & sliced thinly
sea salt
freshly ground pepper
2 cups chicken broth (or stock)
1/2 cup white wine (in this case, Bordeaux Blanc)
2 boneless, skinless chicken breasts
8 oz. mushrooms (your choice), sliced
2 heaping tsp. cornstarch
water

Special equipment: large (12″) frying pan with tightly-fitting cover, tongs

Preparation:

Heat the frying pan over medium-high heat and add the olive oil. Slice about 1/4″ off the bottoms of the endives, and core by running the tip of a paring knife around the core at an angle. A little cone should pop out. Place the whole heads of endive in the pan and sear for about 2-3 minutes. Turn them with the tongs and allow to sear – again, about 2-3 minutes. The endives are a bit triangular, so you may want to sear the third side, as well. And don’t worry if you lose a leaf or two – they’ll just add to the sauce.

When the endives are seared, add the sliced shallot and garlic to the center of the pan, followed by the chicken broth and wine. Move the endives so they are now ringing the pan, and add the chicken, pretty-side-up. Add the mushrooms to the pan. Don’t bother stirring, just spread them around evenly in the pan. Sprinkle with the salt and pepper, and cover the pan tightly. Reduce the heat to low and allow to simmer for about 20 – 25 minutes.

Remove the chicken and endive to a plate and keep warm. Raise the heat to medium-high and bring the contents of the pan to a boil. Cook until the liquid is reduced by half.

Spoon the cornstarch into a measuring cup, then fill with cool tap water to the one-cup mark. Stir vigorously until the cornstarch is completely dissolved and add to the pan. Stir the sauce and allow it to simmer until it thickens a little. Remove from heat.

To serve, arrange one chicken breast and 3 endives on a plate and spoon the sauce and mushrooms over all.

Disclaimer: This is not – strictly speaking – a sponsored post. I received endive from endive.com and wine from Balzac Communications, at no cost to me, and with no promise from me. The opinions expressed – as always – are my own.

It’s still Monday, right?

I really wanted to come up with a sexier name for this, but it was either that, or Soccer Mom Chicken. Which one do you like better?

What it really comes down to, is the ability to put a healthy and delicious meal on the table in a limited amount of time and on a budget. Because, who’s got time these days? Or money. With a little bit of forethought, though, you can do this. Okay, first the recipe, then we’ll chat.

Middle Eastern Style Freezer Chicken

Ingredients:

1 cup orange juice
Juice of one lemon
4 Tbs. olive oil or grapeseed oil
2 tsp. ground cinnamon
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 tsp. garlic powder

1 cut-up chicken or parts of your choice, equalling 2 – 3 pounds

Ready? You’re going to love this.

Combine all ingredients, except the chicken, in a gallon-size zip-top freezer bag. Zip the bag closed and swish it all around to evenly mix. Open the bag and put in the chicken. Seal the bag, removing as much air as possible. Label the bag with the contents, throw it in your freezer.

Either the night before, or the morning of the day you want to use it, take the bag out of the freezer and allow to thaw in the refrigerator. If you take it out the same morning, you may want to take it out of the refrigerator about an hour before cooking.

Preheat the oven to 375º. Empty the contents of the zip bag into a roasting pan or large casserole dish. Bake for 45 minutes to an hour, depending on the size of your chicken pieces.

Seriously. That’s it. Moist, juicy and some rockin’ flavors. Serve this with maybe some jasmine rice (put a few drops of sesame oil in the cooking water), or couscous, or the roasted brussels sprouts and fingerling potatoes, pictured (recipe follows).

Ready for version two?

Italian Style Freezer Chicken

Ingredients:

1 cup white wine
4 Tbs. olive oil or grapeseed oil
1 tsp. kosher salt
1 tsp. garlic powder
1/4 tsp. white pepper
1/4 tsp. dried oregano
1/2 tsp. dried basil

1 cut-up chicken or parts of your choice, equalling 2 – 3 pounds

Combine all ingredients, except the chicken, in a gallon-size zip-top freezer bag. Zip the bag closed and swish it all around to evenly mix. Open the bag and put in the chicken. Seal the bag, removing as much air as possible. Label the bag with the contents, throw it in your freezer.

Beginning to sound familiar?

Either the night before, or the morning of the day you want to use it, take the bag out of the freezer and allow to thaw in the refrigerator. If you take it out the same morning, you may want to take it out of the refrigerator about an hour before cooking.

Preheat the oven to 375º. Empty the contents of the zip bag into a roasting pan or large casserole dish. Bake for 45 minutes to an hour, depending on the size of your chicken pieces.

Serve with the roasted veg below, or maybe some orzo or farfalle (bow-tie) pasta dressed with a little butter and chopped parsley.

Oven-Roasted Brussels Sprouts & Fingerling Potatoes

1 to 1-1/2 pounds fingerling potatoes (I get them at Costco. Way cheaper than the grocery store)
1 lb. fresh brussels sprouts with the ends and any bruised leaves trimmed (Ditto.)
2 – 3 Tbs. olive oil or grapeseed oil
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 tsp. garlic powder

Wash, but don’t dry the potatoes and brussels sprouts. Place them on a rimmed cookie sheet lined with foil.

Drizzle the oil and sprinkle the seasonings over the veg and toss with your hands until everything is well-coated. Put the pan in your preheated (375ºF) oven for about 30 minutes, or till the potatoes are cooked through (easily pierced with a fork).

*Notes*

These chicken marinades will work with any chicken parts – dark meat, breasts, mixed parts – so buy what’s on sale, bag up a few of these, and toss ‘em in the freezer.

I am reminded to remind you: Never ever ever EVER ever re-freeze chicken that has been frozen and thawed! Use only fresh, just purchased chicken for these recipes, OR if using thawed chicken, put it in the marinade, and put it in the fridge for a minimum of 2 hours (you could throw it together in the morning), and cook the same day as directed.

The nice thing about the roasted potatoes and brussels sprouts, is that you can put them in the oven to cook at the same time as the chicken. Everything done at once!

Tasty enough to serve company, this is one of my go-to recipes. I keep a couple of bags of this in the freezer at all times, and for good reason. You should, too!