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Wednesday, January 21, 2015

Shabbat menu planning




This week, I'm planning my Shabbat menu on Wednesday night, because I suddenly glanced at my notes for the week and I noticed that I have a LOT of guests this Shabbat!
SO I must, must get started! I almost did my baking today, but in the end I couldn't, as we ended up with a million things to take care of that got in the way of baking.

So here's the plan:

Friday night (13 people total)

Fresh Whole Wheat and Oat Bran Challot/maybe Spelt Challot from guest
Chumus (guest making), Other salads (TBD, I have to check what I have ingredients for)
Mushroom-Barley Soup
Spicy Roast chicken (making a whole chicken plus pieces - I've got legs and thighs and wings)
Potato Kugel
Roasted Kishuim (summer squash) with garlic
Roasted Root Vegetables
(baked tofu shnitzel for the vegetarian)
Apple Cake (guest bringing)
Cookies or Brownies

Shabbat Lunch (15 people total)

Fresh Whole Wheat and Oat Bran Challot
Cholent + Vegetarian Kishke
Oven-friend chicken
Roasted Kishuim 
Potato Kugel
Fresh Vegetable Platter
Apple Crisp
Cookies/Cake

That's as far as I've gotten. I'm really tired right now, so maybe tomorrow I will suddenly remember something I'd planned to make but forgotten?!

What's doing at your house this Shabbat?


Sunday, January 18, 2015

Menu for the week


I would LOVE to be able to plan my weekly menu, but I am so low on fresh produce, I can only do a bare basics plan -- I'm going to have to fill it in more as the week goes on. Please leave a comment below with some ideas!

So here's what I've come up with so far:

Sunday: lunch - vegetable-noodle soup, muffins from the freezer
Supper - Split Pea Soup, Pasta, salad

Monday:
Lunch: leftover split pea soup,??
Supper - Tomato soup with rice, Tuna-Wakame patties (scrambled eggs for the kids who won't eat that), ??

Tuesday:
Lunch: Leftover tomato soup, sandwiches
Supper: Felafel

Wednesday:
Lunch: Pancakes, ???
Supper: Pizza, Roasted veggies?

Thursday: 
Lunch: all the leftovers from the week
Supper: Pasta with ??

That should do it!

Monday, January 12, 2015

Today's red lentil and tomato soup

Had to quickly come up with a soup to share with a friend's family who could use a hand right now. So I ended up making this soup, it was so yummy! I ate 2 bowls of it for lunch.




Red Lentil and Tomato Soup
makes approximately 16 servings

1 large onion
5 cloves garlic
1 large red pepper
olive oil
500g red lentils
1 large can tomato paste (580g, 28-30 Bx)
water
salt, pepper, hot pepper flakes



Dice the vegetables and saute in olive oil in your (large) soup pot. When beginning to carmelize, add rinsed lentils and lots of water. Bring to a boil and then simmer for about 15 minutes, until the lentils start to break apart. Add tomato paste, more water, and seasonings to taste. Bring back to a boil, then simmer for another 10 min.
Serve piping hot. It's perfect with a nice crusty bread!

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