I am enjoying Mimi’s challenge of cooking with whatever she has in the house. As food manager of a large family I have had to learn to keep well-stocked, but when I run low I try not to run across the street. We shop at a large grocery every three weeks or so, the shuk for produce once a week, and daily at the makolet (corner store) for bread and milk . I’ve talked with my husband about buying produce once in two weeks, but he fears we don’t have enough room.
We are enjoying the variety of inexpensive vegetables post-shmitah and I had put up a couple of batches of marinara sauce. I don’t know why fresh tomatoes are so cheap while canned tomato products shrunk in size and grew in cost. Last time I bought fresh chickens I cut off and cooked the white meat and saved the broth for soup, since most of the family prefers dark meat.
We usually eat Shabbat leftovers on Sunday and dairy the rest of the week, creating a problem when there is meaty food left over after Sunday. Sometimes I freeze it to add to soup or combine with other leftovers for a day I don’t feel like cooking.
This week I solved the problem by adding leftovers to a meat meal I prepared Tuesday. I chopped a large mushroom and some vegetables that never made it onto last night’s pizza. Then I added chicken breast cut in bite-sized pieces, marinara sauce, the last few tablespoons of cholent, two pieces of leftover cooked potato with the cooking water and voila, chicken casserole, served on top of plain rice. I would have added the roasted vegetables I’ve been making since Abbi mentioned it here, but some family members would have rejected the dish had they found bits of beet or turnip. So I served those separately.
Rosh Hashanah Menus and Meatball Recipe
What’s for Dinner?