I have to admit an awful truth.  No, for me, it is a wonderful truth.  I make my menu for the week and it give a lot of thoughtbut what that menu really tells me, is what we are eating, not necessarily when we are eating it.  My intentions are pure and if I could follow my plans, throughout the week, I would but each week, something happens and necessity dictates changes must be made.

There are a number of reasons that this happens:

  • I could be in the grocery store, planning a quickie shopping, and I might meet two friends and we could have a long chat, standing in the aisle instead of a phone call.  Don’t you dislike those people who block the aisles?  Yeah, me too. Did I mention that each friend might be a separate conversation and a separate aisle?
  • I usually shop on my way home from school and on those days, I make it a point to leave immediately after the kids are on the bus and on their way home.  It could happen that three different teachers and my principal want to discuss something important, again separately.  Shopping is not a good reason not to meet with them.
  • I lost my car.  We park on the street……which street?  That is the problem.  There are about six different streets, I can park on.  I have a route, starting at street A and moving on through the other streets.  Since, some of these streets are one way, it means circling the neighborhood, which is more than those six streets.  If I don’t note, when I leave the car, where it is, at the end of the day, I stand helplessly, looking up and down the block, trying to replay my arrival at school, that day.  Let me assure you, I have always found the car.
  • I took my husband’s car.  I should really say, he took mine.  That leaves me with his, which is fine, except that it is a bland color and I have enough trouble locating the street, the car is parked on without the added problem of a dozen other cars, the same color.  I haven’t lost it, yet.
  • Of course, there is the one, most of us have, from time to time.  I didn’t buy the squash, the main ingredient, for dinner.  I ran out of flour for the pancakes.  No cheese — what can I sub for mac and cheese?

Trust, I could probably write a book about the subject but I want to share this recipe with you.  When, I chose shakshuka for our meal, I could not envision how eggs in tomato could be good but I am up to a challenge.  The bonus is that this is an easy and quick recipe to make, especially, if you cheat.  (Another one of my secrets….)  This turned out to be a great combination, the contrast of the eggs opposing the strength of the tanginess (I think I made that word up.) of the tomatoes, worked well.

Shashuka  adapted from the Hadassah Everyday Cookbook


2 tablespoons olive oil

1 medium onion, chopped

1 red pepper, chopped

1 15 ounce can diced tomatoes

1/2 teaspoon garlic powder

1 teaspoon paprika (I used half hot and half sweet paprika)

smidge of cayenne pepper

2 tablespoons tomato paste

4 eggs


Heat oil in a 4 quart saucepan.  Add onions and red pepper and saute until softened, about 6 minutes.

Pour tomatoes and juice into pot.  Add seasoning and tomato paste.  Bring to a simmer and stir occasionally.

I turned the heat higher, at this point, and dropped the eggs into the tomatoes and cooked until set, about 6 minutes.   Mine took a little longer because I got called away to Skype with my grandchildren.  This meant, my eggs cooked another 10  minutes but they were still soft.  So, it is 6 minutes unless you have grandchildren who Skype.  I, also did not baste the eggs with the sauce as directed.

Serve hot.  

If you want an accurate recipe, check the book, page 163.  

This is linked to the Link Party #15    It’s A Keeper


Creamy Spinach and Sweet Pea Soup

This is a soup, I found in the Hadassah Cookbook.  I could not imagine how spinach and peas would work together.  I knew spinach would be dominant but had a feeling, flavor was not going to be big.  I was right.  For someone who likes “close to bland”, this is good.  fortunately, the soup can be fixed with little effort and few additional ingredients.  I would add Cheddar Cheese, about 1 cup and maybe, 1/2 cup of sour cream.  If that is not the answer, I would select a blend of spices and use it moderately.  I like a mid-Eastern blend, I have, in my kitchen.

This is an easy recipe.  It went together easily and I made it, in the crock pot.   Before I left for work, I put in the onions and a little oil and let  it cook, on high for 35 minutes.  I added the rest of the ingredients and let it cook for three hours.  I lowered it to low, when I got home and let it stand, until dinner.

Creamy Spinach and Sweet Pea Soup


1 cup spinach leaves

1 cup peas (can use frozen)

a tablespoon olive oil

1 medium onion, chopped

2 cups vegetable broth

another 1 tablespoon of olive oil

2 tablespoons gluten-free flour or all-purpose flour

salt and pepper to taste

1 cup Rice Milk


Heat oil in crock pot, about 30 minutes, on high.  Turn down to medium and add onion and saute.

Add broth, vegetables.

Bring to a boil and add vegetables and seasoning, lowering to medium.

Using an immersion blender or a regular blender, working in batches, puree the soup until creamy.

In pan, mix oil and flour and stir until a thick roux forums (3 minutes).  Add milk and salt and pepper to taste.   Whisk these  into puree and serve warm.

Linked to Sunday Night Soup Nights