Shavua Tov! I had a very relaxing Shabbat in Yerushalayim. It was great to see family and friends whom we rarely get to see.
It's a new week, and in the past, Sunday night supper has snuck up on me and often caught me off guard. Now, I have a plan! (This meal planning thing is great! I am stretching my shekels so much further, and feeling much less stressed out!)
Here's the menu, using only things that I have on hand (not sure if I will make it to the store or not early in the day - I haven't planned my grocery run, yet!):
Green Bean Soup
Broccoli or Spinach "Puff"
Chick Pea & Tomato Salad
Some notes about these dishes:
Green Bean Soup works very well either with EXTREMELY fresh green beans (garden or farm stand), or frozen ones (these are usually harvested and frozen the same day, so they are very fresh). It does not work well with supermarket "fresh" green beans. Here's what I do: Sautee onion and garlic in olive oil till translucent. Add green beans to the pot, stirring and heating till they are bright green. Add water or soup stock. Heat through, puree, add milk or rice milk to make it "creamy", and season with salt and pepper.
Broccoli or Spinach Puff: (Yes, these are slightly less frugal than the other menu items, but we all have to add some variety and remember to not be so thrifty as to never make our kids' favorite foods. My 3 yr old loves anything with spinach and my 12 yr old loves anything with broccoli. I know, go figure...) Mix the following ingredients together and bake in a deep casserole dish at 375 F for 1 hour: 16 oz. cottage cheese, 2 eggs, 4 oz. shredded cheese of your choice, 2 T. flour, 2 c. chopped broccoli or chopped spinach, salt and pepper to taste.
Chick Pea & Tomato Salad - don't forget to soak the chick peas overnight, and cook them early in the day (or use canned - but that costs a lot more per unit, and then you also have to deal with the question of BPA in cans. I prefer to soak and cook them myself.), as these chick peas should be completely cooled before combining with tomatoes and green onions for this salad...
As usual, let me know what you think!