I've taken quite a long break from posting, but now I'm trying to get my life back in order, and that includes finding time to plan (and blog about) menus!
This week I'm back to trying to minimize the shopping (but can't pass up Mega's special - 2NIS/kg for avocados, pomelit, and bananas, so I'm going to have to get there tomorrow!)... I peeked into my freezer and realized that there's enough in there to keep us going for a while.
Here are some foods we made this week using the items already in the freezer, fridge, and pantry:
Red Lentil Soup - saute 1 small onion and 1 clove garlic in olive oil. when soft, add water, red lentils (sorted and rinsed), salt and pepper (optional: juice of a lemon. I like it lemony but my finicky family disagrees. You can always add lemon to the bowl!). This soup is my go to soup when we are all cold and I hadn't planned soup, as red lentils cook so quickly it can be ready to serve in about 15 minutes!
Chinese Vegetable Soup - this soup starts the same way most of my soups do: saute onion and garlic in olive oil. (you can also saute fresh sliced ginger with the onion and garlic, if you don't have any, you can use the dried ground version, just add toward the end of the cooking process) when soft, add your choice of vegetables - I used mushrooms, broccoli stalks (peeled and thinly sliced), carrots (scrubbed and thinly sliced), and snow peas (still had some in the freezer from when they were buy 2 get 1 free at Shufersal). You can also use bok choy, celery, and any other vegetables you have around that seem like they'd fit. saute it all. then add soy sauce and rice vinegar. Allow to simmer for 10 min. Add water to desired level. Add pepper (and ginger) to taste. garnish with green onion, if you have some!
Pasta with creamy sauce (I cheated and used up the leftover garlic and dill cream cheese as the basis of this sauce)
Pasta with tomato sauce
Make your own Salad
These foods came together in different combinations to make several nights worth of suppers!
What have you been making?