Most of us are not fortunate enough to have a Passover kitchen. I dream of having one some day, but until then I have two choices. I can turn my kitchen over for Pesach five days before and start cooking like a madwoman OR I can prepare an area away from the chametz where I can slowly get certain foods done before the sprint to the finish line.
Run out to the grocery store and just buy a few basics so that you can get your cooking started. Some chicken and some vegetables, some frozen rolls of gefilte fish.
Set up a table in a quiet area of the basement (or even garage) with your Passover slow cooker, a few knives, cutting board, a small portable burner / camp stove and a pot or two. Assemble your chicken soup, cook and freeze it. Boil up your gefilte fish – and freeze it. Stock up on aluminum pans so that you cut down on washing dishes. I would use the laundry sink to wash the necessary dishes at this point. Just knowing you have some things cooked ahead of time totally cuts down on stress!
ACTION: Clear space in your freezer to hold the cooked Passover food.
DINNER TONIGHT: Smothered Tempeh Sandwich – Easy to assemble, quick to eat, won’t take too much time away from your Passover prep.
IT might get a bit water logged, but you can thaw it on some paper towels to help with that.
*Tamar Genger MA, RD | **Director of Digital Media*
Kosher Network International | JamieGeller.com [email protected]
What is the best way to freeze cooked gefilte fish loaves? I didn’t know they could be frozen after they were boiled. Does freezing it change the texture?
Yes we have lots of articles because we do have a diverse audience and you can check many of the other posts for preparing for Pesach that might be more relevant to you.
You can find all our prep articles here https://jamiegeller.com/tag/passover-countdown/
Please be aware that many of your readers live in Israel, in small apartments with no basement or garage. What about them? Your post is totally
irrelivant for them. Please help them too!