Monday, April 18, 2011

Did I Tell You What I Cooked?

For our Passover Seder and first day Passover Holiday:

I never plan menus with themes.  (I generally write down the menu as I cook.)  The only theme I manage is using what I have.  Some people may call that rather boring or complain that my "food doesn't match."  My meals have protein, salads and lots of vegetables and yes, starch (carbohydrates) for those who eat it.  That's my theme of sorts.

So, I'm not one of those searching for just the right... whatever to suit the recipe.

Some of our tomatoes had waited too long to get into the fridge, so I made a rattatui of sorts with them and the eggplant, an onion and lots of squash.  I preboil the eggplant in another pot and put the cooked eggplant in the other vegetables after draining the water.  And we only use olive oil on Passover.  This year I didn't even buy the special no kitniyot (legumes) margarine.   I sautéed it all in a good covered pot, and added some granulated garlic.  I couldn't use the oregano in the store, because it said "for kitniyot eaters only."

I baked sticks of Israeli squash with some onion and olive oil.

I also split a couple of sweet potatoes and baked them, too.  And I wrapped white potatoes in foil, and baked them, also.

I cooked up some onions, carrots, zucchini and cauliflower, sautéed then covered and cooked (cauliflower added when the other ingredients were already cooking.  Since there was too much cauliflower for the pot, I baked the rest, just poured some egg, olive oil and paprika over them.  I could have eaten the entire tray myself and hope enough is left for the family.

I made simple potted meatballs with ground turkey meat in tomato sauce.  And I cooked up lots of chicken in a giant pot, flavoring it with onions, paprika, pepper and ?

There may be something else, but I can't remember.  Not enough sleep the last few nights.

My husband is doing the soup and the ritual stuff, charoset and chrain (horseradish.)

Nu, what have you been cooking?


Leora said...

I just woke up - yesterday I made beets and prepared some grated carrots and some hard boiled eggs.

Two weeks ago I made sauerkraut (cabbage in salt brine for two weeks with sea salt) with my pesach knife. Earliest I've ever "cooked" for Pesach.

We are going to my sister-in-law for yom tov, so I am making more side dishes today. Mushroom pate and brussel sprouts.

I often make ratatouille for Pesach - I like it on matza.

Mrs. S. said...

חג כשר ושמח to you and your family!

Batya said...

Leora, thanks for the proper spelling of ratatouille; my spellcheck didn't have it, nor did a quick google.
Maybe some day I'll try sauerkraut. In what sort of container did you leave it?

Mrs. S, thanks, you, too.