Passover started last Friday, it ends tomorrow night. I tried to be a little bit creative with our meal planning, since pretty much the entire holiday revolves around eating some variety of meat and potatoes on the daily. Sephardic Jews can eat beans, rice, corn and seeds, which are known as “kitniyot.” We are Ashkenazi Jews and so we do not eat these things because they could be confused with the prohibited grains (wheat, spelt, barley and rye).
With that in mind, between two Seders worth of leftovers, Easter festivities on Sunday, and a family dinner for Marcus’ birthday on Tuesday, we really did not have to cook a great deal.
Monday – Tomato Glazed Meatloaves with Brown Butter Mashed Potatoes from The Smitten Kitchen and Steamed Asparagus
Y’all, we really love these meatloaves. I did modify the recipe by using one pound of turkey to make four meatloaves instead of two pounds of turkey to make six. Plus, with the amount of veggies in this dish (one carrot, one onion, one stalk of celery), you end up what I would describe as REALLY generous portions. The extra kick of nutrition from those veggies doesn’t hurt either.
Where the mashed potatoes are concerned, obtaining a potato ricer (even if it is a holdover from what looks to be the 1960s) has really changed our mashed potato game. Potato mashers are fine if you want smashed potatoes, but this thing makes the real deal and it is just so darned easy!
Wednesday – Chicken with Greek Herb Sauce from Nigella Kitchen, Roasted Potatoes and Garlic Green Beans
This is another recipe from a Nigella cookbook that we haven’t made in ages (August 2012!) which is absolutely a shame. The “Greek herb sauce” is just to die for and you know that I have yet to meet a crispy chicken skin that I don’t love.