What we’ve been eating in April, with toddler menus

May 1, 2016 at 9:22 pm (Menus, unrated)

I have had no time to blog lately, so I thought I’d do one big post about what we’ve been eating lately. Luckily Derek asked me to keep notes on our menus, as a way of making menu planning easier. It’s easier to just repeat old menus than try to figure out new menus from scratch.  My notes aren’t complete though, as some days I forgot to write down what we ate.

We’ve been making lots of old standbys, but have tried a few new recipes. I’m posting our menus below, with some brief notes on the new recipes. I’m also including a separate entry for what Alma ate for dinner, since my German friends with toddlers often ask me what we feed her. They just can’t imagine what she eats. A vegetarian toddler who rarely gets bread or pasta (and who doesn’t like potatoes, at least when I cook them)? What in the world does she eat every day? Hopefully this post will answer that question! Read the rest of this entry »

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Vegetarian Passover Menu for 2013

April 6, 2013 at 8:10 pm (Menus)

We hosted our third Passover seder this year in Saarbruecken.   Including ourselves and Derek’s parents, we had a total of 13 people at our seder, which was a nice number (and also the maximum that we could fit at our tables).  Amazingly we had enough dishes and silverware and even wine glasses, but what we didn’t have enough of was chairs.  Three unlucky guests ended up sitting in some pretty uncomfortable folding chairs for many, many hours.  Hopefully the food made up for some of the discomfort!  Our menu was pretty similar to the menu from our 2011 seder, except we swapped the honey cake for some simpler almond-lemon cookies, and we dropped the salad entirely.
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What I’ve been eating lately

September 17, 2012 at 8:51 am (Menus, Uncategorized)

I’ve gotten two requests recently to update my blog and let my reader’s know what I’ve been making these past few months.  I know I haven’t posted much lately.  But don’t worry, I have been eating lots.  Here’s the  answer to your question about what I’ve been making/eating. Read the rest of this entry »

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Vegetarian Passover 2011

April 25, 2011 at 10:35 am (Jewish, Menus, Spring recipes, unrated)

Derek and I hosted our second ever Saarbruecken seder this year.  Including ourselves and Derek’s parents, we had a total of 12 people at our seder.  Derek’s father planned the seder itself, Derek was responsible for all the singing, and I was in charge of the food.  I tried a number of different recipes in the weeks leading up to Passover and debated a lot with Derek.   In the end I decided on this menu:

  • Appetizers (before the start of the seder):  kalamata olives, hummus, and crudite
  • Appetizers (during the seder): Hillel sandwiches with 2 kinds of harosetz and beet horseradish
  • Soup:  matzoh ball soup in vegetable broth, with diced carrots, diced parsnips, peas, and parsley and chives to garnish
  • Main course:  spinach matzoh pie  and a layered potato and chard terrine
  • Side dish:  beets, fennel, celery, and apples in a mustard vinaigrette
  • Dessert: orange, nut, honey cake; lemon bars with a matzoh-nut crust;  toffikomen

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Mexican Brunch

March 14, 2010 at 10:17 pm (Menus, Mexican & S. American, unrated)

Inspired by the delicious corn tortillas from Austin, I decided to host a tex-mex brunch.  I wasn’t sure how many people to invite, but we ended up with 9 people (including Derek and me), which was a reasonable number.  This was the menu:

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Back to normal life

February 3, 2010 at 2:43 pm (Menus)

After returning from Madrid, Derek and I have been struggling to return to “normal” life and deal with all the backlash that comes from being gone for one (or more) weeks.  Consequently, my cooking has hewed very closely to the tried, true, and quick.  What we’ve been eating this week:

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Vegetarian Passover 2009

April 12, 2009 at 10:43 am (Jewish, Menus, Spring recipes)

I hosted my first seder this year.  We had planned for 15 people total, but in the end one guest was sick so we had only(!) 14 people to feed.  I played around with a number of different recipes in the weeks leading up to the seder, but finally settled on this menu:

  • Appetizers (before the start of the seder):  matzoh, a cheese plate, and green bean pate
  • Appetizers (during the seder): Hillel sandwiches with harosetz and beet horseradish
  • Soup:  matzoh ball soup in vegetable broth, with diced carrots, diced parsnips, and peas
  • Main course:  spinach matzoh pie
  • Side dishes:  beets in a sesame orange dressing and three-seed quinoa salad
  • Dessert: apple rhubarb crisp
  • Mignardise:  toffikomen

I made the toffikomen a few nights before, and just let it sit out on the counter, covered by a bowl.  The quinoa salad and green bean pate I made the day before, along with the matzoh ball batter and the spinach matzoh pie filling.  The day of the seder, I made the haroset, the vegetable broth, the beets, and the crisp.  I also pre-baked the spanokopita and fruit crisps, and boiled the matzoh balls and soup vegetables.

All the food turned out well, but we significantly overestimated how much food we needed.  We bought 4 large chunks of different cheeses, which was about right.  However, I made 2 recipes of green bean pate, which made about 8 cups, but we only ate about half that.  I made 2 matzoh ball soup recipes, which was supposed to make 32 matzoh balls, but they came out small and so I wished I had made a few more.  If they had been bigger it would have been about right. I made 3 recipes of the spinach matzoh pie (24 servings), and probably 2 would have been enough.  We made about 16 beets, but they were barely touched.  I wouldn’t make the beets again, for Passover or otherwise.  The sesame orange dressing simply didn’t complement the beets that well.  We made three quinoa salad recipes (supposedly 12-16 servings), which made about 6 quarts! of salad, and again we barely made a dent.  Probably one recipe would have been fine.  I made 3 crisp recipes (18 servings), and 2 would have been enough.  We made 2 toffikomen recipes, and 1 would have been sufficient.  For next year, I’ve learned my lesson. Given all the courses, I think next year I will make 1.25 servings per person.  Some people will have seconds, but that is counteracted by the guests that only take half a serving.  Probably 1 serving per person is sufficient, but having some leftovers is nice.

To reduce the amount of cooking, I could have cut all the amounts, not made the harosetz or the green bean pate, and only made one dessert.  I think that everyone was pretty stuffed by the time the toffikomen came around.

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One week of menus: January

January 12, 2008 at 1:15 am (Menus)

Derek was here last week and we did a lot of cooking, made lots of different dishes, and yet we still ended up eating lots of leftovers. Ours wasn’t necessarily the healthiest menu ever, but we had a lot of fun, and made lots of tasty recipes (as well as some disasters). Here’s what we ate for our meals over the week, to the best of my memory:

Saturday lunch: leftover spinach and mushroom lasagna

Saturday dinner

  • spanish potato omelet with roasted red pepper sauce
  • pan-roasted brussels sprouts w/ yellow pepper sauce
  • fennel, orange, and mint salad

Sunday brunch: sandwiches with seitan o’greatness and italian baked tofu (separately, not together), avocado, mustard, julienned carrots, and spicy yellow pepper sauce
Sunday dinner: roast vegetables (squash, parsnips, potatoes, sweet potatoes, …) with thai green curry paste

Monday brunch: apricot millet breakfast cake with warm milk
Monday dinner

  • broiled raclette served with sliced apples and farm bread
  • roast veggies w/curry paste (leftovers)
  • dessert: ice cream with almond hazelnut butter

Tuesday brunch: leek and mushroom spring rolls with fresh mint and thai basil
Tuesday dinner: seitan mushroom stroganoff over pasta

Wednesday lunch: leftover spanish omelet with pepper sauce
Wednesday dinner: dinner at Laloux

Thursday breakfast: more tofu and seitan sandwiches
Thursday lunch: chickpea salad and broccoli cauliflower salad (from the work cafeteria), and clementines
Thursday dinner: leftover stroganoff, sauteed asian greens, and mashed rutabaga

Friday breakfast: millet raspberry almond cake
Friday lunch: shmorgasborg of leftovers
Friday dinner: dinner at Madre

Saturday brunch: more italian tofu / seitan o’greatness sandwiches and celery root salad
Saturday dinner: pizza out
Sunday brunch: grapefruit, tempeh bacon, and leftover celery root salad

Sunday Indian extravaganza:

  • gujarati sweet and sour kidney beans
  • mushroom and spinach saag
  • banana raita
  • basmati rice with black cumin and mung beans
  • whole wheat naan (store bought)
  • carrot halvah

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My Menus

August 14, 2007 at 8:19 am (Menus)

We had company last week and Derek loved the dinner so much he asked me to document the menu, so we don’t forget it. So I started this thread to record menus that work well. I’m going to keep them seasonal/local, or at the very least write comments about what isn’t seasonal/local.

Summer American/Mexican 1

  • watermelon and watercress salad (when is watercress’s season?)
  • tomatillo hominy soup
  • black bean and zucchini quesadillas
  • lemon bars (lemons imported)

Summer American/Mexican 2

  • cold avocado and corn soup (avacados imported)
  • sweet potato and black bean burritos with chipotle soy mayo and frontera grill salsa (the sweet potatoes were from last fall, so not quite seasonal)
  • Derek’s S.O.B. sundae with beets

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