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.
Last night, dinner was red leaf lettuce salad with 1/4 red onion, steak with half a sweet potato each (plus margarine) and the haricot vert. I steamed the beans in the microwave, seasoned with a little salt. As they were surprisingly sweet, that balanced nicely.
Tonight, I wanted pasta, but not a heavy sauce. I diced a Spanish onion, a red pepper and four boneless chicken thighs, and sauteed them in a little neutral oil. Then I added oregano and garlic, plus rough chopped mixed olives and oil-cured sun dried tomatoes.
When the veggies and chicken were cooked, I tossed them with linguine rigatti and served them after a salad, duplicate of last night.
Onions, pepper and lettuce from the “box,” chicken and pasta bought today, but I only used half of each. So I have the rest of the chicken in my freezer ready to be used for another meal. The olives and sun-dried tomatoes came from the fridge. Also, Jon took an apple for lunch.
I have brussels sprouts, a head of lettuce, a pepper, a Spanish onion, half a red onion and all the red skin potatoes, plus three more tomatoes left.
A few weeks ago, I started an experiment. Can I add more vegetables to our diet plus reduce waste if I came up with the equivalent of a weekly vegetable box, like the organic farm shares some people had? Like we did for a few months until I realized that I was wasting a good half, and would never enjoy dandelion greens. Also, it was expensive, and I don’t care about organic. I started doing it a few weeks ago. Now I want to blog it. Read more…
A few weeks ago, I wanted to make a curry but couldn’t find my curry powder, which was a commercial mixture. I’ve had bad luck with commercial curries anyway. I don’t use them enough, mainly. Read more…
On the whole, I’d say it was pretty much a success. Read more…