Wow, the past week has zoomed by. I can’t believe it’s already time to post my weekly menu!
Shabbos – dinner- challah, soup, roast chicken, potatoes, asparagus, carrot kugel, salads, peanut butter cups (will share recipe later this week); lunch – cholent, kishke, kugel, salads, fresh mangoes, power bars
Sunday – breakfast – french toast; lunch – eggs and cream cheese; dinner- beef stew, carrot sticks, salads
Monday – b – lemon blueberry muffin loaf; l – chicken vegetable soup, toast; d – falafel, techina, chopped lettuce, ginger carrots and pickled green beans
Tuesday – quinoa pudding; l – baked stuffed potatoes (broccoli and cheese); d – red beans and rice with sausage, roasted vegetables
Thursday – b – baked banana oatmeal; l – turkey hash; d – CORN (Clean Out Refrigerator Night)
It’s hard for me to believe that we’ve finished over three quarts of elderberry syrup in four months, but we have! This afternoon I made a small batch of elderberry syrup with the last of the dried elderberries.
About ten months ago, we were given a case of frozen bananas. Today I got a call from the person who gave them to us then, asking if we’d be interested in another case of frozen bananas. His wife works in the food industry and the institution had more than they needed, so the bananas were peeled and then frozen when they were started to get spotted so that they wouldn’t get overripe. It’s a good thing that when I went shopping last month, I decided not to get a case of bananas, isn’t it?! And it’s also a good thing I know what to do with frozen bananas! As you see, the bananas were worked into this week’s menu.
Tonight I started a new batch of turkey broth brewing on the stove. I soaked the red beans and black beans and will drain them in the morning so they will have time to sprout before Tues/Weds night dinners. Since I have a fresh batch of sauerkraut that’s just about finished and a couple more batches of lacto fermented vegetables in the fridge, I’m not going to make anymore this week.
Oh, I have to add my usual comment that breakfast is generally supplemented by fruit and raw milk, lunch and dinner with vegetables in some form.