Let My Children Cook!
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Let My Children Cook!

Let My Children Cook!

Easy recipes from a new Passover cookbook for kids.

by

Let My Children Cook! makes it easy for kids to share in the fun of cooking – at a time of year when parents can really use the help. Filled with over 80 recipes every kid (and adult!) is sure to love as well as a section of fun Passover crafts projects, the entire family will enjoy this delightful cookbook. Colorful and humorous illustrations appear throughout the book’s pages, many of which teach lessons. Click here to purchase your copy.

Cheesy Matzah Pie (Dairy)

Let’s get to it!

  • 6–7 square matzahs
  • 5 eggs
  • 1 cup milk
  • 2 cups cottage cheese
  • 1/3 cup sugar
  • 3/4 teaspoon salt
  • 3 tablespoons butter, melted
  • 1 teaspoon cinnamon

And here’s how you do it!

1. Beat the eggs and milk together in a bowl.

2. Add the cottage cheese, sugar, salt and melted butter. Mix again.

3. Grease a 2-quart casserole or baking dish. Preheat the oven to 350°F (180°C).

4. Break the matzahs into medium-sized pieces. Arrange part of them in one flat layer on the bottom of the baking dish.

5. Pour some of the cottage cheese mixture over the matzah. Place the rest of the matzah pieces on top and then pour the rest of the cottage cheese mix over the matzah. Depending on the size of your baking dish, you may have enough matzah pieces and cheese mix for either two or three layers. The top layer should be the cheese mixture.

6. Sprinkle cinnamon all over the top of the “pie.”

7. Slide your matzah pie into the hot oven and let it bake for 35-40 minutes, until it is set.

Serve as is, or topped with sliced peaches or your favorite jam.

Marshmallow Dream Ice Cream

Let’s get to it!

  • 8 eggs, separated
  • 1 cup sugar
  • 2/3 cup oil
  • 4 teaspoons vanilla sugar
  • 1½ cups mini marshmallows
  • Chocolate or colored sprinkles, optional

And here’s how you do it!

1. Separate the eggs. Put the whites into a large mixing bowl. Beat on high speed until they begin to turn white and stiff. Turn down the mixer speed and add the sugar, oil, yolks and vanilla sugar.

2. Pour half of the ice cream batter into a large plastic container. Sprinkle half of the mini marshmallows on top.

3. Pour the rest of the ice cream batter into the container and layer the top with the rest of the marshmallows. You can also add the sprinkles to the top of the ice cream now.

4. Freeze overnight.

Serve in scoops in pretty glass bowls.

Traditional Fluffy Matzah Balls

a.k.a. “Knaidelach”

Makes about 15 – 20 matzah balls

Let’s get to it!

  • 4 eggs, beaten
  • 1 cup matzah meal
  • 1/2 cup water
  • 1/3 cup oil
  • 1/2 teaspoon garlic powder, optional
  • A pinch of salt and pepper

And here’s how you do it!

The key to really fluffy, light and delicious matzah balls is not in the matzah – it’s in the eggs.

1. Beat the eggs in a mixing bowl with a hand beater for a few minutes.

Turn off the mixer; add everything else to the beaten eggs and stir with a fork. The mixture will fall a bit; this is fine.

2. Cover the mixture and refrigerate for an hour or overnight.

To prepare the matzah balls:

1. Use a large, wide pot, as these matzah balls will grow a lot in size.

2. Fill the pot 3/4 full with water; boil the water with half a teaspoon of salt until it is bubbling.

3. Wet your hands with a bit of water and shape small balls out of the batter. Drop them gently (the hot liquid can splash!) into the boiling water.

4. Cook for 30–40 minutes. Remove the matzah balls from the pot with a slotted spoon. Place them on a flat plate and let them cool.

5. Freeze your fluffy matzah balls in plastic bags or a container. When you are ready to use them, drop them into your family’s boiling chicken soup while they are still frozen. Half an hour later they will be fluffy, soft and ready to eat!

Another idea is to use a mini ice-cream scooper or a mini cookie-baller to shape the matzah balls, so that every matzah ball will be the same size.

Crunchy Chicken Crisps (Meat)

My kids have friends who make chicken like this and have been asking me for ages to do it with them too. What a treat!

Let’s get to it!

  • 4 chicken legs, each cut in half so you have 4 drumsticks and 4 thighs
  • ½ cup matzah meal or potato starch
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • ¼ teaspoon black pepper
  • 1 tablespoon paprika
  • 1 teaspoon parsley flakes
  • 1 large bag potato chips (200-gram bag)
  • 4 eggs
  • Cooking oil spray

And here’s how you do it!

1. Wash off the chicken legs; take the skin off each one. Pat them dry and place them on a plate. Preheat the oven to 375°F (190°C).

2. Place the matzah meal (or potato starch) and all the spices into a bowl. Mix together with a fork.

3. Put all the eggs into another bowl, and beat them lightly with a fork.

4. In another bowl, crush the potato chips into very small pieces.

5. Spray a large baking pan with cooking oil spray. Dip each chicken piece into the matzah meal mix with the spices, then the egg, and then the potato chips. Lay it down in the pan and continue until all the chicken pieces have been double-coated.

6. Any matzah meal crumbs and/or potato chip crumbs that are left over must be thrown out. They had raw chicken dipped into them and cannot be eaten! Don’t lick your fingers after dipping them into the

potato chip crumbs. Wash your hands off really well after handling raw chicken.

7. Spray the chicken pieces with the cooking oil spray to coat. Slide the pan into the oven and bake for 50–60 minutes until the chicken is fork-tender. Do not overbake.

TIP! If you want to kick things up a bit, you can add 1 teaspoon cayenne pepper (hot paprika) into the spice & matzah meal mix…

Recipes excerpted from Let My Children Cook! A Passover Cookbook for Kids, by Tamar Ansh, Judaica Press.

Published: March 29, 2014


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