The Post-Purim Purge
By: Naomi Ross
By Naomi Ross
We gathered, ordered, assembled, and delivered. Every different kind of nosh, candy, and baked good ended up in our houses on Purim. And then the day after came…and we can’t seem to get rid of it fast enough! Dump it. Give it. Eat it. Sell it. Do whatever you have to do to make it go away because with the departure of Purim, we enter the season of Pesach cleaning, otherwise known as “101 ways to use up chometz.” If you think women get creative with their shaloch manos, you ain’t seen nothin’ yet!
Whether it stems from an ingrained value of “ba’al tashchis” (the prohibition of wasting), or imposing food-pushing grandmothers who knew a time when food was scarce, it genuinely bothers us to waste food (especially once we’ve already paid for it). With a bit of creativity, ingenuity, and planning, it’s not too hard to utilize and use up what we can before Pesach.
This time of year, as I take inventory of what chometz needs to go, I completely allow the contents of my pantry to dictate my menu planning. Chinese noodles get thrown upon salads, breadcrumbs equal breaded schnitzel for Shabbos, and granola becomes part of tomorrow’s breakfast—a delicious yogurt and fruit parfait. Those are all pretty easy and straight-forward ideas…but how creative can we get with lingering less conventional items? That half-box of orzo (see recipe below), the partial loaf of bread or challah in your freezer, that extra box of graham crackers you shouldn’t have bought.
Closed packages are always welcome for donation at the food pantry. But if you’re looking for inspiration for how to utilize what you’ve got, see the “Wheel-O-Chometz” and don’t forget to approach these weeks with a sense of humor and joy.
With our breakneck ability to shift from one holiday to the next, we show our dedicated (if not also eccentric!) approach towards the Jewish calendar: a total commitment to the whichever mitzvos we are currently occupied.
Upon finding some egg noodles in my pantry, I revisited an old classic that has become highly underrated: the humble Tuna Noodle Casserole. American weeknight cuisine through and through, this dish is too often mediocre fare with underwhelming results—a nod to the ubiquitous condensed-soup short-cut. This casserole is made with a creamy cheese sauce, and the results are ever so much more satisfying, I love it loaded with tuna and mushrooms and vegetables, but I’ve left some of those ingredients optional if too upsetting for the picky eaters at home.
The sauce used in this recipe is created by way of a roux. A roux is a thickening technique, whereby fat and flour (usually in equal amounts) are cooked together in order to smooth the flour in order to prevent lumps when added to the liquid (in this case, the milk). The result is a perfectly smooth thickened sauce—an ideal technique for a thick sauce or gravy with no lumps!
(Reprinted with permission from The Giving Table, Menucha Publishers)
Ingredients:
12 oz. medium or wide egg noodles
1 stick (8 tbsp.) unsalted butter, divided
1/2 cup diced red or green bell pepper (about ½ large pepper)
1/2 cup grated carrot
1 cup finely chopped onion
1/3 cup flour
3 cups whole milk
1/2 tsp. dry mustard
3 cups packed grated Cheddar cheese
1/2 tsp. kosher salt
Freshly ground black pepper, to taste
1/4 tsp. cayenne pepper
1 (6-oz.) can albacore tuna, drained (optional)
6 oz. thinly sliced mushrooms (optional)
1/2–3/4 cup corn flake crumbs or dry unseasoned breadcrumbs
Directions:
1. Preheat oven to 375°F and position a rack in the center of the oven. Grease a 9″x13″ baking dish and set aside.
2. Boil the pasta according to the package’s instructions. Drain and set aside.
3. Cheese sauce: Melt 6 tablespoons butter in a medium saucepan over medium heat. Add the bell pepper, carrot, and onion, sautéing until the vegetables are just tender, about 5–6 minutes. Stir in the flour and cook for one minute (the mixture will become like a thick paste).
4. Slowly whisk in the milk and dry mustard. Cook, whisking, until the sauce comes to a simmer and becomes thickened, about 8–10 minutes (it should be able to coat the back of a spoon). Turn heat off and add the cheddar cheese, salt, black pepper, and cayenne pepper, whisk in the cheese until completely melted and the sauce is smooth.
5. Assemble: Place the tuna (if using) in a large bowl; flake into small pieces with a fork. Add the sliced mushrooms, cooked pasta, and cheese sauce; mix together until well combined. Season to taste with additional salt, freshly ground black pepper, or cayenne pepper as needed. Pour the mixture into the prepared baking dish. Sprinkle corn flake or breadcrumbs evenly over the top and dot with small pieces of remaining 2 tablespoons butter. Bake until bubbly and browned on top, about 30–35 minutes. Serve and enjoy!
Naomi Ross is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Her first cookbook, The Giving Table, was released in December 2022. Follow her at @naomirosscooks on Instagram/FB/TikTok or visit NaomiRossCooks.com.
