Now that I'm getting ready to cook, however, I realize that, while the portions may be smaller, I still need to cook, more or less, the same number of dishes. Just less.
- Soup (maybe -- thinking about it) with knadalach. Or, minus the knadalach, if I add barley and make it a barley soup, I can forget a grain as a side-dish)
- Chicken snitzel (already made, in the freezer)
- Mashed potato
- some type of grain -- bulger? I would make kasha, because it's healthy, but my son certainly won't eat it and I'd eat it just because I should, which isn't all that enticing
- Pastalim (little potato-filled triangles which crisp up nicely when baked)
- meat lasagne (strips of fried eggplant, filled with meat, covered with more strips and baked in Vedad's sauce.
- potato kugel (my trick is to bake it well, then flip it over and bake it some more, so both sides are nice and crispy.)
- mushroom burekkas (a Gal favorite - I saute onions and then add mushrooms, salt and basil -- fresh if I have it, if not, dry). then roll it up in phylo dough and bake it. Yum.
- soup (if I make it for Friday night....why not add a bit?)
- sweet potato something-or-other (my daughter parboils it and then bakes it with sweet chili sauce....there's an idea)