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Pesach prep, in process
Mar. 24th, 2013 01:47 pmI got enough of the kitchen done early enough this year* that I've got plenty of time to enjoy cooking kitniyot for pre-holiday snacks. Yummy roasted green beans!
done
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to do
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food ideas for pesach (note: not including ideas from previous years)
boiled dinner (with onions, carrots, potatoes, cabbage, maybe kale, black peppercorns, bay leaf)
london broil cooked somehow (HELP! suggestions for how to cook this cut needed!)
artichokes stuffed with chestnuts and mushrooms
turkey breast cooked with cran chutney, sweet potatoes, and prunes
turkey breast cooked with lemon-lime chutney, diced lemon, potatoes
chicken/turkey baked with mushrooms, matza, onions, sage, walnuts, raisins
Camembert baked with chutney
fruit compote with apricot juice, dried apricots, cranberries, raisins, nectarines, possibly some tapioca starch
green salad with green olives, oranges, and kohlrabi
slices of roasted eggplant topped with tomato product and mozzarella
Also, I had the impression that eggplant spreads (my one serious indulgence for pre-made Pesach food) were pricier this year. I was not wrong: I found some of last year's containers (they're decent enough quality to reuse a couple of times), and the price then for a 14-ounce tub was $4.99. This year? $6.79! And of course, the kind for kitniyot eaters was much cheaper (I bought some Friday for the weekend, then ate both over Shabbat....). I think next year I'll be figuring out my own eggplant-y things. ::sigh:: I don't understand why some things are so darned expensive.
done
( Read more... )
to do
( Read more... )
food ideas for pesach (note: not including ideas from previous years)
boiled dinner (with onions, carrots, potatoes, cabbage, maybe kale, black peppercorns, bay leaf)
london broil cooked somehow (HELP! suggestions for how to cook this cut needed!)
artichokes stuffed with chestnuts and mushrooms
turkey breast cooked with cran chutney, sweet potatoes, and prunes
turkey breast cooked with lemon-lime chutney, diced lemon, potatoes
chicken/turkey baked with mushrooms, matza, onions, sage, walnuts, raisins
Camembert baked with chutney
fruit compote with apricot juice, dried apricots, cranberries, raisins, nectarines, possibly some tapioca starch
green salad with green olives, oranges, and kohlrabi
slices of roasted eggplant topped with tomato product and mozzarella
Also, I had the impression that eggplant spreads (my one serious indulgence for pre-made Pesach food) were pricier this year. I was not wrong: I found some of last year's containers (they're decent enough quality to reuse a couple of times), and the price then for a 14-ounce tub was $4.99. This year? $6.79! And of course, the kind for kitniyot eaters was much cheaper (I bought some Friday for the weekend, then ate both over Shabbat....). I think next year I'll be figuring out my own eggplant-y things. ::sigh:: I don't understand why some things are so darned expensive.