Recipe courtesy of Sharon Ruskin
Matzah brei is commonly eaten as a breakfast food during Passover, when only unleavened bread is permitted.
3-4 large organic, free range eggs
4-5 Boards of Matzah
1/2 Cup of Organic milk
Himalayan salt to taste
100% Pure honey
1 Granny Smith Apple, peeled, seeded and chopped into small pieces
Pastel Deviled Eggs
Now to switch gears over for a fun Easter appetizer! I went to an egg hunt today and my girlfriend’s neighbor made these adorable dyed deviled eggs! They are super easy, yummy and a great source of protein! They will make any Easter table scape look super festive! Here’s how to do it!
12 hard boiled eggs
1/2 cup organic mayonnaise
2 tablespoons organic milk
2 tablespoons dried parsley
3 minced scallion stalks
2 teaspoons Dijon mustard
1/4 teaspoon dried dill weed
dash of garlic powder
1/2 teaspoon pepper and a dash of salt (to taste)
Paprika for garnish
1. Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and mayonnaise, milk, parsley, green onion, dijon, dill weed, garlic powder, salt and pepper. Mix well. Set aside.
2. Get enough glasses or mugs for the number of colors you want to use. Fill the mugs or glasses 2/3 of the way full with cold water.
3. Add 3 drops of desired food coloring along with 1 tsp vinegar to each mug or cup.
4. Place egg whites in the mugs and allow to sit in the food coloring until desired color is reached. You may be able to fit multiple egg whites in the mug at a time.
5. Remove whites from dye and drain on a plate lined with a couple of paper towels. Place them on a platter that you will use for serving.
6. Now go back to your filling. You can use a spoon to place the mixture in the eggs but I like to use a ziplock bag–I place the mixture in the bag, take out all the air and zip it up then cut a small part of the corner off to use as a piping bag. Of course if you have a piping bag, you can use that! Spoon or pipe the filling back into egg white and sprinkle tops with paprika.
7. Cover and refrigerate at least one hour before serving.
Now for a super kid-friendly treat!! It’s not the healthiest but it sure is fun and delicious and in the spirit of the holiday, we have to cheat a little 🙂
My daughter is in first grade and has the most awesome teacher!! She’s always doing such wonderful projects with the children! This week the kids made Resurrection biscuits!! We just made them at home and my kids made these without my assistance! Here’s what you need:
1 can of crescent roll dough, perforated
1 bag regular sized marshmallows
1/4 cup cinnamon and sugar
3 Tbsp. melted butter
1 ungreased cookie sheet
Let’s get to it!
Pre-heat your oven to 375. Place butter in a bowl and melt it in the microwave for 30-40 seconds. Open your crescent roll and break each portion apart and place on a flat surface (This is the tomb).
Take your marshmallow (This is Jesus’ body), dip into melted butter and then dunk into cinnamon sugar until it’s completely covered! (this is preparing the body for the burial of oil and spices) Place your marshmallow in the center of your dough (Jesus’ body in the tomb) and fold over to cover, pinch the sides and make into a round biscuit shape. Place the “tombs” on your cookie sheet. Once all of them are done, place sheet in the oven and bake for 10 min (3days) or until brown!! Look inside the tomb and it’s empty! He is Risen! The marshmallow melts into the biscuit and the biscuit looks like it is empty. Happy Easter!