Toward the end of the eight days, we had a lot of leftover veggies but not enough of each to make a full side dish. We were also a little tired of eating brisket leftovers every night! So I pulled out the frittata recipe and added in the veggies we had on hand. This variation included asparagus and onions. A bonus of making a big frittata is that we had leftovers for breakfast the next morning (much tastier than matzoh and cream cheese).
Monday, April 20, 2009
Passover Eats - Part 6: Frittata
Toward the end of the eight days, we had a lot of leftover veggies but not enough of each to make a full side dish. We were also a little tired of eating brisket leftovers every night! So I pulled out the frittata recipe and added in the veggies we had on hand. This variation included asparagus and onions. A bonus of making a big frittata is that we had leftovers for breakfast the next morning (much tastier than matzoh and cream cheese).
Passover Eats - Part 5: Dinner!
The last few nights of Passover got busy with meetings and other things that kept me from the blog. Here are a few more posts about our Passover meals. In honor of the BU Hockey Team going to the national championship game, we had a festive meal on Saturday night. It was colorful and delicious! On the menu: brisket, turkey breast, golden beets and asparagus, and a medley of colorful roasted potatoes. Perfect for leftovers! The brisket and beets were covered in the earlier Passover Posts. The turkey is a pretty easy recipe - just make sure to cook it long enough! I don't have exact measurements - it all depends on the size of the turkey.Lara's Roasted Turkey Breast
Fresh turkey breast
1 orange, zested and sliced
2-3 tbsp. of butter
Salt
Pepper
A few dashes of poultry seasoning
A splash or two of orange juice
Preheat oven to 350 degrees
Sprinkle some olive oil on the bottom of a roasting pan
Arrange orange slices on the bottom of the pan
Rinse and pat the turkey breast dry
Place the turkey, skin side up on top of the oranges
Make a few slits in the turkey skin
Pour orange juice over the top
Rub butter and orange zest all over the top of the turkey, making sure to get it into the slits under the skin
Sprinkle with salt, pepper, and poultry seasoning
Bake for approximately 2 hours (until internal temperature is 170 degrees or indicator pops up)
If the turkey looks like its getting too brown, put a piece of foil over the top
Let rest for 15-20 minutes before slicing.
Summary:
Prep Time: 10 minutes
Cook Time: Approximately 2 hours
Roasting pan, cutting board, knife, zester, measuring cups
Monday, April 13, 2009
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