Pre Pesach Weekend
The preparations are all underway. The tree is trimmed, the kids are in bed... No wait, wrong religion and wrong holiday. My wife is sitting with all of our kids, working out the plans for next week. Everyone gets a list of jobs and then they sit and negotiate. I'll clean the closet if you clean the bathroom. We also write a weekly newsletter and they feel the need to coordinate their articles for the Seder. My wife plans on putting out two news letters next week, one for the week that was and one specifically for the Seder. I can't wait to read the articles.
This weekend, my wife is working a Sheva Brachot weekend. We were invited out for dinner and will have a few guests for lunch. Given the state of our pantry, the menu options are limited. We are in clean-up mode, so I'm trying to use up items instead of going to buy more from the store.
Lunch - 15
Whisky Chicken with Mushrooms
Plain Couscous (not everyone likes my salads)
Vegetable Stir Fry (Cabbage, Onions, Peppers, Celery, Garlic)
Couscous is usually paired with cucumbers and mint. The shmita year has severely limited my supply of fresh herbs, so it looks like this one is going to use dry herbs (oh and I don't particularly like mint).
1 bag Couscous prepared are as recipe
1 can whole chickpeas (drained)
1 onion diced
2 small cucumbers diced
1 red bell pepper diced
1 tsp dried basil
3 Tbsp olive oil
2 Tbsp lemon juice
1 tsp honey
1 tsp prepared mustard
Mix the prepared couscous, chick peas, onion and red pepper. Whisk together the olive oil, lemon juice, honey, mustard and basil. Pour over the couscous and chill. No more than 1 hour before serving, dice the cucumber and add to the salad.