Passover is on my mind! These recipes use chametz staples that are great to replenish yearly anyway but must be used to get ready for Passover. Happy cleaning!

Pretzel and Pistachio Crusted Salmon

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Serves 8

My daughter made this recipe during her first year of marriage on almost every Shabbos! It’s an easy, staple and delicious combo. It’s simple to make, you can prepare the pistachio and pretzel topping ahead of time and the salmon is delicious rewarmed or served cold.

  • 8 salmon fillets, skin removed
  • 1 ½ cup pretzels (Or chips, breadcrumbs, croutons, or potato chips or a combination)
  • 1 cup shelled, salted pistachios
  • 3 tablespoon mayonnaise
  • 2 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon kosher salt

Preheat the oven to 400°F. Place salmon fillets on a parchment-lined baking sheet.

Combine pretzels and pistachios in the food processor. Pulse until mixture is finely chopped.

Combine mayonnaise, mustard, honey and salt in a small bowl. Spread mayonnaise mixture evenly over the tops of salmon fillets. Evenly press pretzel mixture onto the tops of salmon to form a crust.

Bake for 15-17 minutes.

Pineapple Challah Kugel

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Serves 10

I’ve served this as dessert and a side dish. It’s sweet and tangy and the best way to use up lots of extra challah. I guarantee there will be no leftovers!

  • 1 leftover medium-sized challah, torn into small pieces
  • 4 eggs
  • 1 (20 ounce) can crushed pineapple, drained
  • 1 teaspoon vanilla extract
  • ½ cup oil
  • ½ cup sugar
  • 2 tablespoons margarine

Preheat the oven to 350°F.

Grease a 9 x 13 baking dish. In a medium bowl, Mix together all ingredients except margarine and pour into the prepared pan. Break margarine into small pieces and dot the top of the kugel.

Bake for 45 minutes to 1 hour. Good hot, at room temperature or even cold from the refrigerator.

Pastrami Fried Rice

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Serves 6-8

This dish is dinner in a bowl. I add in frozen vegetables for extra nutrition or shredded cabbage, sliced mushroom, chopped red pepper or whatever I have in the refrigerator. Fried rice is my go-to recipe for leftover rice. Use white or brown rice in this.

  • 4 tablespoons sesame oil
  • 2 teaspoons chopped garlic
  • 1 teaspoon fresh chopped ginger
  • ½ cup frozen petite peas or green beans
  • 2 scallions, chopped
  • 1 deli package pastrami or turkey, chopped
  • 2 eggs, beaten
  • 3 cups cooked long-grain rice
  • ⅓ cup soy sauce
  • Pinch crushed red pepper, optional

Heat oil in a large skillet over medium heat. Add oil, then garlic and ginger and cook until softened, about 1 minutes. Add peas, scallions and pastrami and sauté until soft. Drizzle beaten egg slowly into pan, mixing quickly with a fork to create thin ribbons of egg. Mix in the cooked rice and sauté until it is well combined and most of the rice is tossed with vegetables and oil. Add soy sauce and crushed red pepper and mix well. Serve warm.

Bumpy Noodles aka Cottage Cheese Pasta Bake

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Serves 5

Don’t be grossed out by this recipe. Really, it’s good, I know it sounds so weird. My kids loved this as little kids and they ask for it as adults. It’s so simple and the ultimate comfort food. It’s great with any type of pasta shape, but better with a shape than a noodle.

  • ½ cup butter
  • 1 (16 ounce) package pasta
  • 1 (16 ounce) package cottage cheese
  • ½ cup sour cream
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 cup breadcrumbs
  • Non stick cooking spray or an additional 2 tablespoons butter

Preheat the oven to 400°F. Grease a 9 x 13 baking dish.

Bring a large pot of salted water to a boil. Cook pasta according to package instructions, stirring occasionally about 7- 9 minutes. Drain and return to the pot.

Stir butter, cottage cheese, sour cream, salt, and black pepper into the noodles. Transfer pasta mixture to prepared pan. Sprinkle bread crumbs over pasta, spray with non-stick cooking spray or dot with a little more butter, and bake for 5-10 minutes, until the top is crispy.

Cereal Rice Krispie Treats

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This idea is one of my kids favorites! My younger kids know how to make them and love coming up with new and fun varieties. We’ve used every cereal we have, even FiberOne and Raisin Bran and pair them with delicious toppings like Reese’s m&ms, chocolate chips, white chocolate, nuts, crusted potato chips, toasted coconut flakes, rainbow sprinkles, peanut chips and everything in between. I should really call them pantry rice krispie treats.

  • 4 tablespoons unsalted butter or margarine
  • 1 (10 ounce) bag of marshmallows (or mini marshmallows, they melt easier)
  • 5 cups of cereal of your choice (I prefer fruity pebbles, Cocoa Puffs, Cinnamon Toast Crunch, Trix or Golden Grahams)
  • ½ cup of topping of your choice (mini marshmallows, nuts, chocolate chips, crushed oreos, sprinkles)

Grease a 9-inch square baking pan. Melt 3 tablespoons butter/margarine in a large pot over medium heat, stirring (kosher marshmallows melt slowly). Add marshmallows; cook, stirring, until melted. Remove from heat.

Stir in cereal and choose toppings to combine. Press lightly into the prepared pan (do not pack or they get too tough) let stand until firm, about 1 hour. Cut into squares and serve, or store in an airtight container at room temperature up to 3 days.