Shabbos (Sabbath/Friday night)- dinner – challah, chicken soup, chicken, roast potatoes, carrot/apple/onion bake, warm cabbage salad, beet salad, apple pie
(Sat.) b- cinnamon bubble loaf; lunch – challah, techina, hummus, Turkish salad, beef stew, crunchy coleslaw, savory beet salad, Moroccan carrot salad, traffic light salad, baked yams, oatmeal cookies, chocolate cake, rugelach
Sunday – lunch – beef stew, coleslaw; dinner – stir fry, salad
Monday – b – polenta fries; l – meat sauce and pasta shells, salad; d – apple lentil bake (double for tomorrow’s dinner), beet salad
Tuesday – b – eggs; l – butternut coconut curry, rice, carrot salad; d – apple lentil bake
Wednesday – b – rice pancakes; l – chicken pot pie (double and freeze one for next week), beet salad; d – split pea soup, cornbread (double for tomorrow lunch)
Thursday – b- oatmeal; l – split pea soup, cornbread, salad; d – Russian borscht
Friday – b – eggs
The fruits that are accompanying breakfast this week are red grapefruits and apples. A neighbor invited us to pick navel oranges, two kinds of lemons, and mandarins in her yard last week, and we went through those very quickly!
The kids take freshly baked bread every day for their ten am meal at school, along with some fruit and/or a veggie – usually pepper strips or cucumber; this isn’t listed on the menu.
I use bone broths as a base for all my soups as well as to cook grain or bean dishes. This adds a lot of nutrients to a meal that would otherwise be vegetarian. I was delighted last week to stumble on a sale on chicken bones – 4 shekels a kilo, and so I bought all that they had. As much as that seemed at the time, we go through broth at such a quick rate (three sixteen quart pots a week) that they won’t last nearly as long as I’d hope. And now that we don’t have raw milk every morning, I’ve been thinking maybe we should get into a habit of drinking broth daily to compensate.
I started soaking the lentils on Sunday, so they’ll have time to sprout by the time that I’ll be cooking with them. I also started a new batch of kimchi, about two and a half gallons this time – the first four gallon batch that we started a couple of weeks ago still isn’t ready, though it’s breaking down nicely and is about two gallons in volume now (the cabbage breaks down as it ferments). I like to have a cup of the juice as a morning probiotic drink, so that also accounts for the lessening volume! By making a new batch of kimchi now, when the time the first batch is finished, the second one will be ready. Cabbage based ferments take a lot longer than pickles or carrots, so you have to plan ahead unless you don’t mind not having any kimchi for a few weeks while a new batch ferments.
Cucumbers are going up in price quickly, double what the summer prices are, but they’re still affordable. This week I’d like to buy a big batch and make a few gallons of pickles before the prices really shoot up and I set aside pickled cucumbers until they come back into season. The kids enjoy this a lot, and we have them regularly with our lunch meals, though I don’t list it.
Have a good week!
(This post is part of Menu Plan Monday.)