Meal Plan: March 29th- April 2nd- Moroccan Chickpeas and Zucchini

This is going to be a quick and snappy post. Pesach is only a couple of days away and things are starting to get busy. My parents have arrived (!!) and there is so much to do to get ready.

This week's recipe (and the final one from Appetite for Reduction) was the Moroccan Chickpeas and Zucchini. I didn't bother trying to brave the supermarket, knowing how crazy the pre-Pesach rush would be. Instead, I picked up all my vegetables from the shuk. I think I spent 30 shekels on cucumbers, carrots, peppers, potatoes, and zucchini. Yes, the price difference between supermarkets and the shuk is significant. Everything else I had at home and I opted to serve this with whole wheat pasta because I have some laying around. I had previously cooked and frozen chickpeas in anticipation of this recipe, so I just used some of those.

I made this in the IP (again, using too much liquid!). This recipe was a bit underwhelming. Not bad but just okay. Comforting flavors and textures that I'm used to. I don't know that I would run to make it again but definitely did the trick.

That's all for now until after Pesach. Stay tuned for my review of Appetite for Reduction.

Meal Plan: March 22-March 26th- Second Avenue Vegetable Korma

This week brings us one of the last recipes that I'll be making from Appetite for Reduction. Officially, spring has arrived (hallelujah!) but the weather has been a bit fickle. I'm taking advantage of these last weeks to make soup/stews before I transition to lighter fare.  Essentially this vegetable korma is a curry, with lots of spices and a bit of coconut milk.

This week at the supermarket I spent about 80 shekels. The usual peppers, corn, cucumbers, potatoes and carrots along with a huge bag of dried chickpeas (for next week's recipe), some drain cleaner, zucchini, and some sweet potatoes to go along with the korma. Not too bad considering that the chickpeas will be stretched for a good while after next week's recipe. I had leftover red onion from a salad I made over the weekend, ginger still from my most recent tofu experiment and I made homemade coconut milk!