Very simple tonight. Fresh trout fillet, corn on the cob and snow peas, plus a salad of romaine and red onion. I also made a new bottle of vinaigrette. I don’t really like salad dressing, but my husband does.
Yes, started a day late. Labor Day happened, and I still had broccoli and half an onion yesterday. Read more…
I’ve been quiet because dinner Wednesday was out, and dinner Thursday was leftovers + salad. Dinner Friday was London broil, sweet potato and artichoke. Lunch on Shabbat was sliced cold London broil on salad with spicy olives.
Tonight was a skillet dinner of homefries cooked with chicken salami (a mistake) cut in long chunks, and eggs. This used up the potatoes. And, of course, salad. I still have a head of broccoli left.
No picture. I’m sorry.
Two Spanish onions. One red onion. 4 red potatoes. 1 sweet potato. 4 peaches (end of season) 2 romaine lettuces. 2 artichokes. 1 broccoli. 1 red pepper. 1 box sliced mushrooms.
Dinner – baked ziti. One onion, the pepper, the mushrooms, tomato paste, garlic, spices, balsamic vinegar. Whole wheat penne. Low fat ricotta cheese. Fresh mozzarella.
Sauteed vegetables and spices. Added vinegar (a splash) and tomatoes. When cooked, mixed with uncooked pasta and ricotta cheese. Topped with sliced mozzarella. Baked at 350. Serve with salad.
Shabbos went as planned, and we had burgers out Sunday night.
Tonight, I made a beef stir fry with ginger I’d frozen a few weeks ago (I sliced it thinly first, so I wouldn’t have to thaw it. Just chop it coarsely.), half a Spanish onion, the garlic I keep on hand, 3/4 lb of carrots, sliced on that bias, frozen broccoli and “sandwich steaks,” cubed.
I served it over brown rice. Box is finished. New one tomorrow.
Shabbat dinner is roast chicken, baked red skin potatoes and steamed brussels sprouts, plus salad. Most people have several courses – gefilte fish, soup, main, dessert – but that’s never been our thing.
Tomorrow, which promises to be beautiful in NYC, Shabbos lunch will be salad – mix of romaine and iceberg, onion, red pepper, tomato, julienned carrots, shredded chicken and cubed baked potato, with vinaigrette.
I’ll be left with part of the lettuce, part of an onion and some carrots. Maybe part of the red pepper.
Very brief because dinner was leftover pasta. I used the last of the red leaf lettuce last night, so we had about a quarter of the iceberg, plus a quarter of the red onion (one quarter left) and a plum tomato. I also toasted a handful of pine nuts to toss on the pasta, and added a touch of olive oil.
One apple went to work with Jonathan. When we were at WorldCon last week, I made a bag lunch every day so we would have something to eat, given none of the convention center food was kosher. We each got 1.5 sandwiches, a piece of fruit, and a granola bar pack. I called them “school lunches.” Jon told me he liked it – variety, healthy and built-in snacks. So I thought we’d try it at home – either sandwiches or leftovers with those snacks. Snacks are his big downfall, so let’s see if this helps.