Saturday, I found that we couldn't load our co-op produce into our fridges because there were so many leftovers in them. So, instead of cooking, I had leftover buffet and said that the food needed to be consumed that night. Most of it was, and the rest was eaten for lunch on Sunday. One of those leftover dishes was the potato kibbeh. I was trying a new recipe that didn't have a ton of direction, but I made it as I season kibbeh made with meat. Sadly, the crust was much too salty. I had tried to compensate for some bitterness, but evidently had too heavy a hand, and the bitterness cooked out so it wasn't noticeable anyway. I had been quickly making dinner for the family so I could take Alexander and Dominic to a pizza night, so we didn't even eat that dinner. When I called Rich before heading home, I asked how it was, and he just said that he'd let me taste it. He said it tasted like it would have been good had it not been so salty. There was about half the dinner left. So, over the weekend, we made plain rice with no salt added to eat with it, and that seemed to absorb the excess salt. I'm rewriting the recipe to reflect a normal amount of salt and the seasoning I used for the filling.

The besan chila I made Wednesday was a big hit, and will be making a regular appearance on our menus throughout the year. Two other dinners were abandoned in favor of other meals, because of schedules and exhaustion, so we'll be making them this week. Likewise, two breakfasts were switched around. Rich made pancakes with raspberry syrup that he made from berries in the freezer for us on Saturday.

• Sunday Exodus 30-32, Psalms 30:1-14, Proverbs 6:7-12, Matthew 19
  Breakfast: Apricot Yogurt with Oats, Toast, Milk and Coffee
  Dinner: Dinner with Friends
• Monday Exodus 33-34, Psalms 31, Proverbs 6:13-16, Matthew 20:1-16
  Breakfast: Peanut Butter Toast, Sliced Pears, Milk and Coffee
  Dinner: Borani Kadoo, Harissa, Yogurt, Brown Rice, Salad with Bleu Cheese Dressing, Mandarin Oranges
• Tuesday Exodus 35-37, Psalms 32:1-12, Proverbs 6:17-19, Matthew 20:17-34
  Breakfast: Apricot Yogurt, Grapefruit, Milk and Coffee
  Dinner: Caprese Baked Egg Cups, Caponata, Roasted Brussels Sprouts, Sliced Apples
• Wednesday Exodus 38-40, Psalms 32:13-22, Proverbs 6:20-25, Matthew 21:1-22
  Breakfast: Ful with Chopped Tomatoes, Green Hot Sauce, Bread, Sliced Pears, Tea with Honey
  Dinner: Thai Peanut Vegetable Wraps, Vegetable Pot Stickers, Sticky Coconut Rice, Minneolas
• Thursday Leviticus 1-4, Psalms 33:1-11, Proverbs 6:26-31, Matthew 21:23-46
  Breakfast: Herbed Goat Cheese with Toast, Grapefruit, Milk and Coffee
  Dinner: Tacos de Papa, Avocado Relish, Minneolas
• Friday Leviticus 5:1-7:10, Psalms 33:12-23, Proverbs 6:32-36, Matthew 22:1-22
  Breakfast: Cashew Butter Toast, Bananas, Tea with Honey
  Dinner: Shourbat 'Addas with Greens, Sliced Apples
• Saturday Leviticus 7:11-9:24, Psalms 34:1-16, Proverbs 6:37-40, Matthew 22:23-39
  Breakfast: Cranberry Pumpkin Muffins, Hard Boiled Eggs, Bananas, Milk and Coffee
  Dinner: Tuscan Chard Gratin, Italian Bread, Fruit Salad

What is on your menu this week? If you want a recipe, ask and I will provide it as soon as I can. If there are any starred recipes, I will follow up separately with a weekly recipe round up.

Labels: Church Year, Family, Homemaking, Lent, Menu Plans, Tales from the Kitchen