Saturday, March 12, 2011

what we ate today: 5 Adar II

breakfast: last of the instant oatmeal. It's been tasty., but we are back to homemade from here on out.

lunch: quinoa pasta with a little salt and pepper. Yum! Then they were still hungry so we ate a can of black beans. Also tasty.

Shabbat prep: Shabbatified potato leek soup. I sliced up the leeks and put them, the frozen corn, oil (corn because we are out of olive), salt, pepper and water in the crock pot. When it is time to serve I'll stir in the potato flakes. I also made challah, this time with the coconut flour rather than the sorghum, but I forgot to add in the melted butter AND I split the dough in half, which was a bad idea. One recipe makes one loaf, end of story. Flavor was good, but the loaves were flat and dense. I won't be doing that again.

dinner: The boys got baked tilapia with leeks and garlic (drizzle with oil, bake at 350F for 10 minutes per inch), steamed broccoli, and raw carrots with peanut dipping sauce. This finished up the carrots, yay! Milt and I had the gefilte loaf he bought a while back, before we realised that it, and every other gefilte loaf on the market, has wheat. Ugh. Anyhow, it was DELICIOUS. We ate it all, with broccoli, so good. The loaf was super easy to bake too; removed the wrapper, placed it in a loaf pan, drizzled with oil (again, corn because we are out of everything else), sprinkled with pepper, a little salt (probably not needed), sliced carrots and sliced leeks. I used the green part of the leek for this, leftover from the soup. Covered, baked at 350F for one hour, then uncovered and baked another hour. The leeks gave this caramelized crust to the bottom of the loaf,wow! I definitely plan on making our own GF loaves for the future, because we are definitely eating this again.

Frozen gefilte loaf
sliced leeks

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