Middle Eastern Stew

The first week is over and it went pretty well. I did eat out with friends at the café in the art museum for lunch one day. That whole day was spectacular. All other meals I ate at home. I had plenty of food and ended the week with 6 servings of lentils and rice still in the freezer. However, I missed my sweets. I finished off my lemon drink mix and had a spoon full of honey over nuts a few times too. I will make sure and keep some in the house from here on. I will try for healthy sweets like fruit, but this week I went strait for the snack cakes.



Grocery shopping was easer this week. I spent $20.95 and came home with 8 lunches, 8 snacks, and the ingredients to put 25 meals in the freezer. After cooking I still have half of my canned vegetables left to use a different week.



Middle Eastern Stew

1 T. oil
4 onions coarsely chopped
12 potatoes coarsely chopped (leave skin on)
1 28oz can of crushed tomatoes
1 28oz can of diced tomatoes
6 cloves garlic crushed (4 cloves for a milder stew)
2 15.5oz cans chickpeas, drained and rinsed
½ bunch parsley chopped (about a cup)
1 bunch green onions chopped (about 6)
cayenne pepper to taste

Add onions to hot oil in a large pot and sauté for 5 min. Add potatoes, tomatoes, and crushed garlic. Cook until potatoes are done. Add the chickpeas and heat until hot. Turn off the heat and add the parley, green onions, and cayenne pepper. This stew is even better the second day.

Serves 10




Curried Potato Bake

8 potatoes, boiled and mashed with skin still on
6 eggs
½ bunch parsley chopped (about a cup)
1 bunch green onions chopped (about 6)
1½ t. curry powder
1 t. hot red pepper sauce

Mix together and spread into an oiled baking dish. Bake at 375 for 40 min.
Serves 5

This recipe also makes excellent potato pancakes.
Spray a large skillet with vegetable oil cooking spray. Heat over medium heat. Spoon 3 mounds of potato mixture into skillet. Flatten into pancakes. Cook flipping once. Takes about 5 min.




Corn waffles

2 packages Jiffy Cornbread Mix. Make according the package directions for waffles.
Add
1 can corn, drained
½ cup chopped parsley.

Makes 20 waffles.

I like these plain but they are also good with ranch dressing, salsa, or honey.