Pesach 5768 (2008) - Last Day(s)

And now we come to the end of Pesach.   I am tired of eating protein.  My normal menu is all starch with a little protein thrown in for consistency.  Pesach is the opposite.  We eat gebruchs, but I usually do not cook with starch additives, so my recipes are non-gebruchs and Atkin's friendly.

Our guest list for this weekend is full once again. 5 of the 9 boys from the first days will be returning as will Miriam and Sarah.  The major difference is that we are having two families over (one for dinner and one for lunch).   The good news is that both families will be bringing over significant parts of the meals!  Our counts will be around 20 for each meal, so we will need our full table and must plan the menus accordingly.  Recall also that the boys are voracious eaters, so we will need to have at least three mains per mail.

The really good news is that its only one day (two meals + seduat shlishit).  Anyone who needs a second day will just have to make due with leftovers.

Shabbat Pesach Sheni
Dinner - 23 (including a few small children)
Vegetable Soup
Hamburgers and Hotdogs
Roast Chicken and Garlic (40 cloves!)
Chicken and Sweet Potato Stew
French Fries
Green Lettuce Salad
Zucchini (with caramelized sugar and garlic) (Sephardic Kosher Kitchen)
Fruit Salad

Lunch - 21
Chicken x 2
Green Salad
Corned Beef and Cabbage
Ras Al Hanut Pargiot
Matza Farfel
Israeli Salad
Fruit Salad

Seudat Shlishit 
Egg Salad
Tuna Salad
Matza (last chance!)
Sliced Cheese

Chicken and Sweet Potato Stew
6 Chicken thighs and drumsticks
3 bell peppers (red and orange) in 1 in. pieces
3 large onions in 1 in. pieces
6 sweet potatoes peeled, halved and sliced into  1/4 in. slices
3 green chile peppers
1/2 tsp red pepper flakes
8 whole black peppers
2 tsp oregano
1 large can crushed tomatoes and garlic

In a large pot, dump the sliced sweet potatoes.  In a frying pan, brown the chicken.  Add to the pot when browned.  It took me three rounds to get all the chicken pieces browned.  Add the bell peppers, and onions.  Add the spices.  Pour the crushed tomatoes over the mixture and add 2 cups of water.  Simmer for 1 hour until the sweet potatoes are soft.
Zucchini, Garlic and Caramelized Sugar
6 medium size zucchinis, in large cubes of 1 in. square
6 cloves of garlic (left whole)
2 Tbsp sugar
1/4 cup water
1/2 tsp salt
fresh ground black pepper
3 Tbsp olive oil

Heat oil and saute garlic until lightly browned. Remove the garlic and add the sugar.  Saute until the sugar browns (1 minute).  Add the zucchini and stir to coat. Meanwhile, mash/slice the garlic and return to the pot.  Add the water, salt and black pepper.  Cover and simmer for 30 minutes until the zucchini is soft.


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