Category Archives: menu plans

Odds and ends and Purim menu plan

homemaking, menu plans

I have some fun things I’ve been doing recently – hosting a soap making workshop, attending a foraging workshop to learn about edible plants growing in the wild, learning rudimentary basket weaving – I wanted to share with you about each of these things but didn’t, and here we are almost at Purim!

Ds9 and ds5 returned to school today after ten weeks at home, just in time for the class Purim parties. I’m glad they went back in time to enjoy some of the Purim activities.

I’ve only dressed up twice in the last thirty years, and even then, it was pretty lowkey – once a blue wig with my regular clothes, once a brocade robe with my regular headgear. This year I decided I want to more actively contribute to the fun Purim environment so I’ll be dressing up a bit more. I whipped up a couple of Mexican-style ponchos for my husband and me – I used a bright yellow chenille bedcover that matches the sombrero I bought – I got the bedcover at a second hand shop, and for a half hour of time and a few shekels, we have something fun to wear.

We’ll be attending a large communal meal tonight at a private home after the megilla reading at shul, and I’ll be contributing rolls and green beans for that. I’m also going to be sending challah rolls for our shalach manos, and making some kind of flatbreads for our Purim seuda, so I’ll be doing a lot of bread baking today!

For the Purim meal tomorrow, we’ll be hosting our married daughter and her family, and another young family. I thought of doing a Mexican theme for mishloach manos and the Purim meal, but then decided to stay with something more simple.

Last year Purim was on Friday and there just wasn’t time to deliver to all the people who I had prepared mishloach manos for. This year I hope to make it to everyone on my list. Because I live in a small community, I feel like I should give everyone or give just one or two people. I think of Purim as an opportunity to reach out and connect with others, some of whom I already have a very nice relationship with, and others I’m less frequently in touch with, to let them know they are thought of and cared about. So I try to make a generous number of mishloach manos.

For the Purim seuda, I wanted to serve something that would be special but different than our typical Shabbos fare. I decided to go with a casual theme of Israeli-ish foods:

  • zaatar flatbreads
  • techina
  • chumus
  • chopped avocado
  • seasoned olives
  • pickles
  • grilled beef skewers
  • cranberry meatballs
  • grilled honey mustard chicken cutlets
  • french fries
  • Israeli salad

Usually for dessert I put out any baked goods we’re given for mishloach manos, so I won’t be preparing anything extra on that front.

What I haven’t yet completely decided on is what to give the teen girls who attended my weekly class for the last year. I’ve recently stopped giving the class and want to send something small to each of them. I’m thinking about some homemade chocolates with a muffin – I have heart shaped chocolate molds and a heart shaped muffin pan, so that could work nicely together. I want something simple and small but nice – it all needs to be done today and I hope that I’ll manage timewise to get all that I want to do, done!

Avivah

Pesach menu 2021

menu plans, Pesach

What a lovely Pesach holiday it’s been so far! We’ve been blessed to have my mom and all of our married children with us this year – a far cry from last year, when we had the strictest quarantine of the year in place.

Two ingredients for a wonderful holiday are a very nice group of compatible people combined with lots of yummy food! Watching and being part of the interactions of all these people is extremely heartwarming.

As far as the food – it’s always a big project! It seemed like the food shopping before Pesach would never end. Though I bought a lot, I know it will get used up remarkably fast.

I bought a case of onions, seventy+ pounds of potatoes, thirty pounds of carrots, a case of fennel, a case of sweet potatoes, a case of napa cabbage, 1/2 case of kohlrabi, some butternut squash, 25 pounds fresh garlic, loads of cucumber and tomatoes, and lots of clementines and pears for snacking. There were also cases of chicken and meat, and lots of dairy (mostly cheese and cottage cheese), as well as eight trays (30 each) of eggs.

Initially when I wrote out my menu before Pesach, I listed various cakes and kugels that looked appealing. Then I looked at what I had written and considered how much more appreciated a more basic menu would be. That means going heavier on the vegetables and light on the cakes and kugels.

Friday night dinner: soup, roast chicken, carrot fries, potato saute’, fennel-orange salad, kohlrabi tomato salad, chocolate chip cake

Shabbos lunch: salmon, cholent with yaptzug (basically a potato kugel mixture poured on top of boiling cholent and left to cook on the blech), kishke, beet salad (with fresh parsley and garlic), marinated carrot salad, macaroons

Saturday night- Seder night: naturally lots of matza! Charoses. Soup, meat, chicken, potato kugel, marinated kohlrabi carrot salad,

Sunday lunch: roasted garlic, onion dip, tomato cucumber salad, mint napa salad (with fennel, zucchini, kohlrabi and oranges) – I made a huge amount of these two fresh that morning and it was almost all eaten – beet salad, marinated carrot salad, potato kugel, kishke, chicken, marble cake

I noticed something interesting about the salads – the size and shape of the pieces of the vegetables seem to determine how much is eaten. The one salad that really didn’t go over well was the marinated carrots, which I thought was pretty. The carrots were thinly crinkle cut, with a blended olive oil/lemon juice/parsley dressing. It was hardly touched. My daughter said she thought if the pieces were smaller, it would have gone fast. I like to have a variety of shapes and sizes so every salad doesn’t look like a repeat of the next, but in any case I don’t serve all the salads at one meal so that really isn’t an issue.

For chol hamoed I’m loosely planning for two big meals each day – we’ll see if that actually works out! I find that keeping a huge pot of cooked potatoes and a pan of baked sweet potatoes on hand is very helpful.

brunch: fresh fruit, eggs, matza brei, fritatatas, matza lasagna, dairy, fresh salad

main meal: shepherd’s pie, hot dogs with sauteed napa, peppers and onion, vegetable meat loaf, chicken and potatoes, baked fish

I won’t be planning the meals for the end of the holiday until we’re closer to that point. Somehow it feels like too much for me to plan all of that at this point. I’ll see what we’ve eaten in the course of this week and from there, determine what kind of dishes will be most appreciated.

Avivah

My weekly grocery expenses, teaching my son how to figure unit pricing

frugal strategies, homemaking, menu plans

Another week, another list of grocery expenses to share with you! I hope these lists help you see that it’s doable to cut your food bill without depriving your family and living off of pasta and beans. 🙂  I don’t shop anywhere special, just in the local supermarkets in my area. Everyone’s list will reflect their needs, buy by applying the various strategies that I’ve shared, it will really make a difference to your food costs.

This week I spent 954.25; this doesn’t include a few items my husband bought for about 30 shekels – he didn’t give me the receipt yet so I didn’t include it in my numbers. I aim to stay within 1000 shekels a week and including his purchases, it’s under that number. Let’s call it 985 total.

Here’s the breakdown:

Produce – 219.40:

  • avocados, 2.60 kg x 6.90 – 17.94
  • carrots, 3.88 kg x 2.90 – 11.24
  • clementines, 8.70 kg  x 2.90 – 25.23
  • coconuts (3) – 11.90
  • cucumbers, 4.43 kg x 2.90 – 12.86
  • fennel, 5.65 kg x 2.90 – 16.39
  • kohlrabi, 4.83 kg x 4.90 – 23.69
  • onions, 3.66 kg x 5.90 – 21.59
  • radishes, 2.31 kg x 4.90 – 11.34
  • tomatoes, 4.5 kg x 3.90 – 17.69
  • turnip, 1.30 kg x 1.90 – 2.48
  • zucchini, dk green – 9.08 kg x 3.90 – 35.41
  • zucchini, lt green, 2.98 kg x 3.90 – 11.64

Staples – 326.61:

  • sugar (3) – 10.90
  • oatmeal – 5.90
  • flour (4 kg) – 10
  • rice cakes – (2) – 22
  • grape juice (1) – 11.20
  • extra virgin olive oil (2) – 43.80
  • white beans, dried, 1 kg (2) – 12
  • chick peas, dried, 1 kg (4) – 19.60
  • peanut butter, 1 kg (8) – 80 (yes, you read that right, 8 kg of peanut butter – it was a great sale, and when prices are this good it’s time to stock up!)
  • diced tomatoes (4) – 20
  • pickles (3) – 12.90
  • mayonnaise – 29.90
  • tomato concentrate – (6) – 24
  • mustard – 7.50
  • strawberry jam (3) – 5.70
  • raisins – 8.40
  • craisins – 6.67
  • honey, 900 gr – 19.90

Refrigerator/frozen – 361.54:

  • milk (2)- 10
  • cottage cheese, 375 gr (6) – 36
  • sour cream – (5 x 2.20) – 11
  • cream cheese – 14.80
  • hot dogs, 17.80 shekels per kilo – 28.48
  • ground meat, 32.50 shekels per kg – 68.25
  • whole chicken (8 whole, 12.66 kg x 12.90) – 163.31
  • frozen corn, 1 kg – 9.90
  • frozen peas, 1 kg – 9.90
  • frozen green beans, 1 kg – 9.90

Non-food items- 46.70:

  • toilet paper – 29.90
  • tissue, 5 pack – 11.90
  • garbage bags, roll of 25 – 4.90

This week ds11 accompanied me to a couple of stores. I had him work out the unit pricing for a number of items (real life math skills!). He was able to see how by paying attention to details, it’s possible to spend much less than other shoppers who aren’t noticing those details, even  when shopping in the same store for the same things.

I’ve been noticing that I’m consistently buying more than I need in the produce department, and cooking too much food every night for dinner. It’s all those years of cooking for a big crowd, and I haven’t reset to a smaller amount when cooking for just 9 of us.  I joked with one of my married daughters that as her family grows, she’ll be growing out of her starter pots at the same time that I’ll need to downsize from my big pots, and we can trade then!

Avivah

My weekly food expenses, menu plan and living within your means

frugal strategies, homemaking, menu plans

This week’s grocery shopping was unusually compact.

This month, the day care that Rafael attends mistakenly deducted an extra 2500 shekels from our account. We’ll get it refunded, but it will take time to straighten it out.

Then, the gas company told us that for the last year they’ve been billing someone else for our account, and we need to immediately pay them the year’s sum of 2500 shekels. Since we try very, very much not to defer payment by putting it on a credit card, we used the cash that would have otherwise have gone to a couple of other categories, including food for the week.

That wasn’t the problem it sounds like – we had 200 left in cash and some small change in my wallet so that became my food budget for the week. I enjoyed my minimal shopping and was grateful that even though I didn’t anticipate having such a small sum to work with in advance, I was sufficiently stocked up that I didn’t need to buy much, even for our family Chanuka party and having guests for Shabbos.

This is really a benefit of shopping the way I do – it’s not just about saving money week to week, but creating margin so that I’m not facing an empty pantry two days before I have cash to restock up. Not only am I not running low, I even had enough surplus that no one noticed that I hardly bought any groceries!

Here’s the grocery list for this week:

  • 6 trays of eggs, 30 eggs per tray – 144
  • avocados, 1.3 kg x 6.80 kg – 8.68
  • onions, 1 kg x 7.90 – 7.90
  • onions, 4.80 kg x 5.90 – 28.11
  • potatoes, 4.1 kg x 2.80 – 11.44
  • grape juice (1) – 11.20
  • flour – 1 kg – 2.90

Total – 214.23 shekels

Edited to add in response to a question from a reader:

Can you please also post a menu for a week of what you are planning on making with this food? I just see lots of latkes and potato kugel, with some challah on the side.
Fish? Chicken? Beans? Some kind of protein? Veggies and fruit? Pasta? Breakfast?
I’m honestly confused.

This was my shopping list from the past week – I think the point wasn’t clear that I didn’t need to buy anything else since I was stocked with vegetables, fruits, canned goods, and chicken from previous weeks.(You can look back at my shopping lists for the two weeks before this to get a sense of how I shop and what I bought.) It would be mighty slim pickings if I was only going to cook with those items that were purchased this past week!

My menu from last week using these groceries as well as what I had on hand: Sun – smoky chickpea stew (includes chicken); Mon – chicken/white bean/corn succotash; Tues – sweet potato chili (includes chicken); Weds – polenta casserole (chickpeas and polenta, topped with sauteed zucchini and onions and then on top of that a seasoned tomato sauce – I made an additional pan to put in the freezer); Thurs – Chanuka party (menu below); Sun – l – baguettes and hot dogs, d – tuna vegetable sauce and rice.

We made latkes and doughnuts twice on Chanuka, once for our Chanuka party and once a different night.

The Chanuka party menu was cream of zucchini soup, chicken, latkes, applesauce, rice, vegetable salad and doughnuts.

My Shabbos dinner menu was challah, homemade dips (dill, hummus, avocado), chicken soup, roast chicken, roasted sweet potatoes, roasted green beans with red peppers, canned fruit, babka, rugelach.

Shabbos breakfast for the kids – cheerios and milk.

Shabbos lunch – challah, dips, (forgot to serve the baked fish and had it shalosh seudos instead), cold roast chicken, cholent, tomato avocado salad, traffic light pepper salad (three colors of peppers), baked apples, rugelach. Melave malka – rolls, chicken and vegetables.

I put a few meals into the freezer for my husband to take to work of chicken breast with sauteed onions, red peppers and fennel.

Breakfast this week was the same as always – in our house, it’s almost always oatmeal, polenta or eggs. I usually have a big salad with some kind of protein for brunch. Lunch is sometimes sandwiches, sometimes leftovers from dinner, sometimes something completely different.

So no, we weren’t limited to eating just bread and potatoes!

———————————–

Tonight I was talking with ds19 about only buying for what you can pay cash for. He said it’s not so easy to do, because when you want something, it’s hard to put it off a day or three until you have the cash for it.

I was reminded of something a good friend of mine said years ago: “I could never live like you do!”

I wasn’t sure what she meant, since we weren’t going without. She explained, “If I want to buy something, I buy it now. I don’t want to have to think about if I have money for it and wait until next week or next month.”

I understand how that could sound limiting to someone. I see it differently. To me, debt is hard, living outside of my means is stressful, worrying about how to pay the bills and not knowing where the money will come from is anxiety provoking. Waiting a bit to buy myself a discretionary item isn’t much of a sacrifice when looking at the options.

To me, it’s freeing to live with clarity about my finances, not sacrifice.

I don’t care if I impress anyone with what I have or what I buy. I don’t care about if I have the latest, greatest, biggest whatever. I don’t mind if I have to wait for another month when there’s more room in the budget for discretionary items. I’ll either buy what I have the money for or I won’t buy it.

Very simple. 🙂

Avivah

Cutting food costs to build savings, weekly menu plan

frugal strategies, menu plans

In the next 3.5 years, we’ll be making three bar mitzvas (the first of which is five months away).

Not only that, in the next 1.5 – 2 years, two of our children are likely to start dating for the purpose of marriage, which means funding two more weddings.

Those are all substantial expenses.  You can make frugal bar mitzvas and be cost conscious about weddings but frugal still isn’t free. Not at all.

During a recent conversation with my husband, we both agreed we’d like to be more intentional about our spending in order to increase our savings towards these big expenses.

Did you know that food is the second biggest expense for most people, after their mortgage/rent payments?  That’s why it makes sense to look at your spending on food if you want to create some financial leeway.

No, being more frugal with shopping and cooking alone won’t create tens of thousands of shekels of savings in two years but nonetheless, there’s a lot more saving potential in the small things than you might think!

So with that in mind, I’m setting a goal for myself to cut our food costs and channel the savings into, well, savings!

I find menu planning in the winter so much easier than in the summer, since thick stews and filling soups are appreciated by everyone!

Here’s the menu plan for this week:

Sunday: l – pitas with butter; dinner –  crustless turkey pot pie and kasha

Monday: l – bean burgers; d – salmon chowder

Tuesday: l – white bean shakshuka; d – ground beef sauce with spinach and baked potatoes

Wednesday: d – winter lentil soup

Thursday: d – chicken chili with white beans

You’ll notice that I haven’t planned out every meal – that’s because I sometimes use leftovers from dinner for lunch.  When I purposely cook double, I put it in the freezer for a meal a week or two later.

*********************

Last week ds11 and I went to pick up our order for 20 kg of coconut oil at the baking supply store I periodically order from.

I heard about a different wholesale store and since it was just 20 km away from the baking supply store (well at least on the map – naturally it took longer than I anticipated), decided to check it out after picking up the coconut oil.  It was reminiscent of the bulk shopping trips I used to make in the US, though smaller in scale, and I appreciate now having a car makes this a doable outing.

This store sells only bulk quantities and though the price difference on some items was unimpressive, on others it was significant. It was an exhausting shopping trip and while at first I wasn’t sure I would go back because it was so frustrating that they didn’t have prices or the minimum necessary purchase listed on lots of items nor could anyone working there other than a cashier help. But next time I’ll go early in the day when I’m better rested and I’ll know what to expect.

I’ve been trying out new recipes lately to integrate more beans into our family meals. So far all the new experiments have been very well received.

I’ve shared before about how helpful it is for me to soak and then cook large quantities of beans at one time, then to freeze them into portion sizes for easy use when I want to use them to cook with. It bears repeating since it’s a huge time and money saver!  (I’ll try to write about how this can be a starting place for a snowball savings.)

Dd22 opened up my freezer when she visited, and when seeing my bags of cooked beans and mashed bananas lining the freezer door commented that my freezer looks like hers, but in larger quantities! She’s grown up with these strategies so I suppose they’re second nature.

Another thing I regularly do is purchase a large quantity of gizzards. They are inexpensive pound for pound since there are no bones, very nutritious and very versatile. I usually cook up about 8 kilos of turkey gizzards, and a similar quantity of chicken gizzards.

Once they’re cooked, I slice the turkey gizzards and shred the chicken gizzards (using a food processor – I used to do it by hand and it took way too long!), then freeze meal sized portions. It’s so easy to pull it out for meals – I use shredded chicken in place of ground beef, and the sliced turkey in place of other dishes that call for a larger cut. For 208 shekels, I have between 16 – 20 family meals of cooked chicken ready to be used.

Avivah

 

Chickpea Pot Pie (gluten free)

menu plans, recipes

Sorry it’s taken me longer than intended to get this post up – I wrote it up last week and thought I scheduled it to post at that time, but obviously I made a misstep with that.

But tasty frugal and filling recipes are useful any time of the year!  This is dairy free and gluten free! When I make this, I usually double or triple the recipe and put a couple of pans in the freezer for future meals. It reheats nicely.

Chickpea Pot Pie

  • 1 large onion, chopped
  • I carrot diced
  • 3 T. oil
  • 2 c. diced butternut squash
  • 2 c. cooked chickpeas (also called garbanzo beans)
  • 1/4 c. frozen peas
  • 1 T. cumin
  • 1/2 t. tumeric
  • 1/2 can coconut milk
  • 3 T. potato starch
  • salt, pepper to taste

Dough:

  • 2 sweet potatoes or white potatoes, mashed
  • 1/2 c. gluten free flour
  • salt

Saute the onion and carrot in the oil until golden. Into the same pot, add in the chickpeas, green peas and butternut squash. Cook until all vegetables are soft. Mix up the potato starch, cumin, coconut milk, salt and pepper – stir into the boiling vegetable mixture and stir very well until there is thick sauce.

Pour this mixture into a baking pan.

Next, mix the mashed potatoes with the flour and salt. Spread this mixture on top of the vegetable mix in the pan. Bake at 350 degrees until the top is golden.

Serve hot!

Avivah

Menu Plan – week of the Nine Days

frugal strategies, menu plans,

I was woken up by an early morning phone call by a friend inviting me to take a walk, and since Rafael also woke up from the ringing of the phone, I decided to take her up on it. I popped him into the stroller, had a pleasant morning walk, and then after getting home, made breakfast for everyone and by 9:30 am was able to sit down to plan the menu for the coming week.

There are weeks that I don’t plan my menu in advance, and though things always run more smoothly when I do, when it comes to the Nine Days things don’t go well at all if I don’t pre-plan. That’s because some of my quickie meals like baked chicken aren’t an option to fall back on this week, and vegetarian themed meals take more planning.

At least half of our meals during the week usually include chicken, so completely meatless meals are a significant shift for us.

Here’s our plan for the coming week.

Sunday: lunch – oat walnut burgers; dinner – vegetarian stuffed potatoes (toppings: sauteed onions and garlic, black beans, diced tomatoes, shredded cheese, sour cream)

Monday: l – lemony lentil salad with feta cheese; d – falafel, yogurt

Tuesday: l – tuna patties, potatoes; d – sweet potato chili, cornbread (gluten free)

Wednesday: l – tuna pasta salad (I make two versions – one has rice noodles for those who are gluten free); d – chickpea pot pie (will post recipe in a day or so)

Thursday: l – bean/rice/cheese burritos (I plan to have the kids make the tortillas since they enjoy that kind of thing); d – chickpea peanut stew

I currently have three large pans soaking: one filled with lentils, one with red beans, and one with chickpeas. Every couple of weeks I soak and cook a large amount of two or three kinds of legumes and pop them in the freezer in meal sized portions that can then be easily defrosted for quick use.

——————–

On a different note, for the first time in a long time I made yogurt! My kids like having yogurt for Shabbos breakfast (along with cornflakes, granola and milk) and when I saw 2 liter containers of milk for 6.90, decided to do some yogurt making. Since I hadn’t made it in so long, I wasn’t sure how it would turn out. In fact when I froze part of the large batch that I made, I learned that it’s not something to do in the future – it completely changed the consistency!

I simplified the instructions I posted years ago in How to Make Yogurt. I used one small container of yogurt for the starter for four liters of milk, then covered the heated pot of milk with starter well and left it on the counter overnight. (Look at that post for details of the process so that these changes will make sense.) That was it! Since the weather is warm, there was no need to put it in the dehydrator or cooler to keep it warm.

Speaking of the dehydrator, that’s something else we’ve pulled out for the first time in years! I took it out with the intent to dehydrate chicken for my daughter and son-in-law to take on their two month trip to Thailand (they left this past week). Unfortunately, the fuse for the transformer blew right before I started and I couldn’t get to the store to buy a new fuse in time to prepare the chicken for them.

I bought a bunch of nectarines on sale and some were starting to get soft; I told the kids they could use those along with some overripe mangos to make breakfast shakes which they very happily did. Since the dehydrator was already out, ds12 then asked me if he could make fruit leather. I told him to go ahead and blend up the fruit, then spread it smoothly on the silicon sheets and put it in the dehydrator. He made a delicious batch of fruit leather with it – it’s so empowering for kids to see that they can make things like this on their own!

In other news, I’m planning an ambitious home renovation project. I’ve been thinking about how to do it frugally (of course!) and with minimum disruption to our family.  Thinking about all the pieces of this project has taken a huge amount of head space but I’m bit by bit putting the mental pieces together. We plan to begin the day after Tisha B’v, in just one week. More about what I want to do and why in another post!

Avivah

Weekly menu plan

frugal strategies, menu plans

Here is this week’s menu plan – I’ve only included breakfast meals if they are different than my standard option of hot cooked cereal or eggs.

Sun – lunch – deli sandwiches; dinner – sweet potato chili (doubled)

Mon – b – eggs; l -bean and rice bowls with avocado sauce (triple rice to serve with tomorrow’s dinner and morning rice on Thurs.); d – red lentil dal with kasha

Tuesday – b – baked oatmeal; l – sweet potato chili ; d – chicken a la king with rice

Wednesday: b – morning rice (with sunflower seeds and raisins); l – eggs and salad ; d – chicken tamale pie

Thursday – b – pancakes; l – chickpea pot pie (doubled); d – CORN (clean out refrigerator night)

Friday – l – chickpea pot pie

I made homemade cold cuts for Shabbos using marinated chicken breasts, but they were removed from the oven before they were completely cooked through to the center. So there was about half of it that I didn’t serve on Shabbos; my kids were very happy to have this left over! Yesterday we cooked up the chicken that was left, then sliced it  up and made sandwiches with leftover challah for Sunday lunch – voila, deli sandwiches!

I started my week by soaking and then cooking a pot of red beans – it takes almost the same amount of time and effort to cook a little as to cook a lot.  I used that for Sunday night dinner (I doubled that recipe so that I would have enough to serve for lunch on Tuesday), and will use the rest for the bean and rice bowls for Monday lunch.

I found a great deal at a supermarket just a couple of weeks ago – vacuum wrapped avocado puree. I love avocados but the price is never low, even when they’re in season, which they aren’t right now. The price per kg of avocados is currently about 16 shekels a kilo; a vacuum pack of 1 lb (approximately half a kilo) of mashed avocado is 5 shekels – that comes out to 10 shekels a kilo, but it doesn’t include the weight of the pit or peels, so the price is closer to half the price of fresh avocados or less.  it’s not only cheaper but more convenient than the fresh avocados, and I’ll defrost a package of this for the avocado sauce that will top the rice bowls.

The kids enjoy making pancakes themselves, and I’ve scheduled it for Thursday because that’s a day that I’m home all day so I’m more relaxed. They make a regular batch for themselves and a coconut flour (gluten free) batch for Yirmi.

The chickpea pot pie made it onto this week’s menu after I inventoried my freezer and saw that I had a container of seasoned cooked chickpeas, and another of vegetable pot pie filling. Once both containers are defrosted, I’ll combine the two mixtures, make a mashed potato topping and bake it.

I didn’t schedule dinner for Thursday night since experience has shown that there’s usually something left from the week and I try to use what I have and leave the fridge space clear for my Shabbos cooking the next day.

I’ve put on my optional list – if I have the energy and time and desire that all coincide at the same time and that’s very much not a given :): zucchini muffins, sweet potato muffins, cornbread muffins (gluten free – I use coconut flour). I’d like to make a large batch so I can put a bunch of them in the freezer. I don’t do much baking and once I’m doing it, I’d like to maximize my efforts.

Avivah

Weekly menu plan

frugal strategies, menu plans

I like to plan my menu for the week on Saturday nights; otherwise, a few days into the week I’d be figuring out the meals as I went along and wondering why I didn’t do some advance planning to keep mealtimes running smoothly!  Posting it here helps me feel more accountable to myself to get it done at the beginning of the week.

I start my planning by taking a look at what I have in the fridge, freezer and pantry (this includes leftovers).

Breakfast at this point is just about always eggs, oatmeal or polenta so it doesn’t require any planning.  Snacks are usually vegetables, sometimes fruit. I usually include some kind of vegetable with dinner if the dish that I plan doesn’t include any but I don’t plan that in advance – it’s pretty easy to chop up a plate of cucumber rounds.

I avoid gluten (no pasta and bread) and dairy.

Sunday: lunch – Shabbos leftovers; dinner – lima beans with chicken

Monday: l – chicken minestrone soup ; dinner – hot dogs, potatoes and green beans

Tuesday: l – lentil loaf, chummus, tomatoes ; d – chicken breast, rice, roasted summer vegetables

Weds: l – Spanish chickpeas and rice; d – baked sweet potatoes, chicken wings, salad

Thurs – l – chickpea and peanut stew; d –  kasha, ground meat sauce

Last week I made lentil loaf and made four pans; I stuck two of them in the freezer. I usually don’t like to serve the same dish two weeks in a row but this week my freezer is jam packed since my husband generously stocked us up on chicken. Combining that with the large amount of donor milk that I suddenly received in a two day period for Rafael (I never say no to donor milk, it is so vital to his health and it always gets priority for freezer space!), I want to get whatever I can out to make room for holiday cooking.

Here are some examples of how I integrate what I have in the house along with planned leftovers into this week’s menu:

I don’t have lima beans but chose the lima beans with chicken recipe since my planned experiment to roast broad beans for a snack didn’t work out. I overcooked the beans and then they were too soft. They don’t taste the same as limas but I think they’re similar enough that it will work.

For Monday’s lunch, I’ll be using whatever is left of Sunday’s dinner of broad beans and chicken, and add vegetables to make a soup similar to minestrone. That way I won’t have an odd container of dinner leftovers sitting around in the fridge growing mold while I forget that I put it there and don’t recognize it when I finally open it up.  (No, that has never happened to me. :))

When I cook rice for Tuesday night’s dinner, I’ll double the recipe and use half of what I make for the next day’s lunch of Spanish chickpeas and rice.

I’ll use any leftover roasted summer vegetables from Tuesday night’s dinner in the chickpea peanut stew for Thursday lunch, since those are the vegetables the recipe calls for.

By the way, I don’t buy canned beans so I soak and then cook all beans that are in any of the recipes I use. Very frugal and super easy.

On Tuesday night I’ll soak a large package of dried chickpeas, then will cook them first thing Weds. morning.  They’ll be ready to use in time for lunch, and I’ll have enough for lunch the next day of chickpea peanut stew, too.  Often I’ll freeze a large amount of cooked beans, and later I can quickly pull them out to add to a dish.

Most weeks I make a double recipe of a dish and then put half of it in the freezer for another week. This cuts down on how many meals I’m making from scratch and simplifies my day. We all prefer this to what I used to do, which was to make something for dinner, then serve it again for lunch the next day.  I’ll empty my freezer a bit at the end of the week when I cook for Shavuos and then in the coming week I’ll get back to freezing meals for dinner.

I haven’t been careful to record all the food expenses separately so I can’t tell you exactly what our monthly food bill is at this time. We budget 1100 shekels a week for food, transportation and miscellaneous expenses.

Have a great week!

Avivah

Sheva brachos reflections, my boys the waiters and the menus

menu plans, parenting

It has been a wonderfully busy and full and happy season of wedding preparations, of hosting and shopping and planning and preparing – and this week the sheva brachos for our second daughter has ended.

I was reflecting on how nice it is to have this time to see the new couple each evening, and how valuable it is to have this week to ease the transition for both the new couple and their families. It’s been so nice to have the opportunity to get to know the family members of each of our sons-in-law. And of course, it’s extremely nice to hear wonderful things being said about the new couple (and their families :)).

From the first sheva brachos after the second wedding- my husband and I with our three couples and ds19
From the first sheva brachos after the second wedding- my husband and I with our three couples and ds19 in the center

One person told me after attending the first sheva brachos that we hosted that he never was at a sheva brachos where he was repeatedly close to tears. I asked him why, and he told me that he was touched by how much love was expressed by our children for one another when each of them spoke. I was very touched by his appreciation – it helps me to not take their connection with one another for granted.

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People have been asking me in the last couple of days if now that the weddings are over I’m resting and taking it easy.

Well, not exactly. I do still have a number of other people in our family who have needs to tend to! It’s actually quite a list right now of things that very much need my attention – I’ll spare you the list – and that’s before taking into account any Pesach preparations!

In any case, it will take a while to process the changes but I think everyone is transitioning well to our new normal. I’m keeping my eye on ds5; we spent time every day for three months preparing him for this because he’s very close to his big sisters and I was concerned them moving out would be a significant trauma for him. He’s been very out of sorts since the second wedding and it’s hard to know how much is being overtired and out of his usual routine. I’m positive that missing his sisters is a big part of it.

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This past Shabbos we hosted sheva brachos in our home for Friday night dinner and shalosh seudos; friends hosted the lunch meal. I’ll share the menu for those of you who may find that helpful!

I did something very wise and hired my younger boys (11, 10 and 8) to be the waiters. About noon on Friday I told them I had limited people I would hire and was offering each of them the possibility of waitering. To have the option of being a waiter, they needed to be dressed for Shabbos and have their room clean by 3 pm, in addition to the other tasks I had asked them to do earlier in the day. Obviously they needed to do what they were asked before and during the meals promptly and with a good attitude.

I made a master list so ds11 would know what to do when (I made him head waiter and later gave him a tip for taking more responsibility) and took a few minutes to go over the basic run down of what to expect. My goal was to sit and enjoy the meal, and though I definitely was needed to facilitate the courses, for the most part the boys did the bulk of the work – they did a great job with smiling faces the whole night long! Afterwards they told me it was fun being a waiter. 🙂 And they were all very happy with their payment, which came out to less than 100 shekels

Here is the menu plan!

Friday night:

  • rolls
  • dips – chumus, techina, spicy Moroccan carrot salad
  • olives, pickles

First course:

  • baked carp with pesto topping
  • mayonnaise

(I was very nervous about this since I never make fish for Friday nights, and was worried about keeping it warm until it was served without it drying out. I baked it only 10 – 15 minutes, leaving it half baked. Then I put it in the oven to warm up and left it there until it was time to serve it. I was worried it would be undercooked or dried out and was so relieved when I opened the pan that it was just right!)

Soup course:

  • chicken soup

Main course:

  • roasted sweet potatoes with cinnamon and ginger
  • sesame broccoli
  • green beans with honey-tahini glaze
  • roasted eggplant, zucchini and onion
  • rice
  • roast chicken
  • chicken breast in coconut tomato sauce
  • salad – lettuce/cherry tomatoes/peppers/cukes

Dessert:

  • trifle cups – whipped cream and chocolate mousse topping brownies and white cake
  • baked sliced apples
  • peanut butter coconut flour cake
  • coconut flour bundt cake topped with coconut cream and blueberries

Shalosh seudos/third meal:

  • rolls
  • dips – chummus, fresh tomato dip, Turkish salad, eggplant dip
  • baked carp
  • salads – pineapple coleslaw, sushi salad, Moroccan carrot salad, eggplant halves drizzled with techina, purple cabbage salad with almonds and red pepper, lettuce tomato salad, tomato salad
  • cakes – assortment of bakery cakes

I probably am forgetting something since there was a lot of food!

We hosted dinner in our living room, which was cozy, and then had shalosh seudos on our large porch, which had more space. My husband preferred to have people sitting closer together in the beginning to give more of a feeling of togetherness and getting to know one another. It worked out really nicely!

We were called by the daughter of a long term friend of my husband, who is in seminary this year and asked about coming this week for Shabbos with a couple of friends. I really didn’t want to say no, but my husband I agreed that we all need a quiet Shabbos this week. It will definitely be much quieter than it’s been lately, with only the youngest six boys at home; we’ll have a simple menu and hopefully some time to rest!

Avivah