The holiday is coming and boy are we tired.
This week has been cleaning week. One of my responsibilities is the oven and stovetop. It took me about 6 hours this years to get it clean, but I am very proud of how sparkling clean it is. Amazing what good chemicals will do to stainless steel.
Our house is ready for passover. This weekend we are each kosher for pesach food, but with the addition of kitniyot. So, be prepared and awed by my pre-passover menu! It a bit short because we are eating a friends for lunch.
Here is the recipe for Meatballs and Zucchini the way I made it today.
2 kilo zucchini, cubed (1/2 inch cubes)
6 cloves garlic (halved)
1 large onion diced
1 kilo ground meat
3 eggs
Parsley
1 tsp oregano
ground pepper, salt
Salt the cubed zucchini in a colander and let sit for at 30 minutes. Wash the zucchini and let sit.
In a pot, add 2-3 Tbsp oil, and brown the garlic. Remove from the oil and add the onion. Saute until soft. Add the zucchini and cook covered for 15 minutes. Meanwhile, mix the remaining ingredients into the meatballs.
Add 1 cup water to the zucchini. Drop in 1 inch meatballs and cook covered on low for 1/2 hour. Add in the browned garlic and let cook uncovered for another 30 minutes until the liquid is reduced somewhat.
Serve over rice!
Shabbat HaGadol
Dinner - 9
Cabbage soup with crushed tomatoes
Meatballs and Zucchini from the Sephardic Kosher Kitchen (pg 112)
Pan Roasted Chicken
Rice (picked over seven times)
Lettuce salad
Sliced vegetables (cucumbers and carrots)
Humus
Lunch:
more rice!
Our house is ready for passover. This weekend we are each kosher for pesach food, but with the addition of kitniyot. So, be prepared and awed by my pre-passover menu! It a bit short because we are eating a friends for lunch.
Here is the recipe for Meatballs and Zucchini the way I made it today.
2 kilo zucchini, cubed (1/2 inch cubes)
6 cloves garlic (halved)
1 large onion diced
1 kilo ground meat
3 eggs
Parsley
1 tsp oregano
ground pepper, salt
Salt the cubed zucchini in a colander and let sit for at 30 minutes. Wash the zucchini and let sit.
In a pot, add 2-3 Tbsp oil, and brown the garlic. Remove from the oil and add the onion. Saute until soft. Add the zucchini and cook covered for 15 minutes. Meanwhile, mix the remaining ingredients into the meatballs.
Add 1 cup water to the zucchini. Drop in 1 inch meatballs and cook covered on low for 1/2 hour. Add in the browned garlic and let cook uncovered for another 30 minutes until the liquid is reduced somewhat.
Serve over rice!
Shabbat HaGadol
Dinner - 9
Cabbage soup with crushed tomatoes
Meatballs and Zucchini from the Sephardic Kosher Kitchen (pg 112)
Pan Roasted Chicken
Rice (picked over seven times)
Lettuce salad
Sliced vegetables (cucumbers and carrots)
Humus
Lunch:
more rice!
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