Menu Monday April 11-17

Ahhhh finally a normal week. Life is calming down and I can relax and try some new things in the kitchen. Quality Ground Sirloin was on sale at the market so that will feature heavily in this weeks menu. The weather is screaming spring and I want my menu to reflect that. We are trying hard to eat out less so I am planning lunches as well as dinners. We have a fabulous new backpack cooler that lets me easily and conveniently pack a picnic lunch for the whole family. This Shabbat we are having Salmon but for next Shabbat I need to come up with a fancy yet vegan meal to serve to our company. Got any suggestions?

Dinner Menu
Saturday - Tacos with homemade tortillas(recipe below), Black Beans, Mexican Rice, Simple Green Salad
Sunday - Tofu Stir Fry, rice, keem
Monday - (Mom at Class) Spaghetti with Homemade sauce and a green salad.
Tuesday- Burgers, Tator Tots, Green Beans
Wednesday - Swim Night Picnic - Cold Roast Chicken, coleslaw, Potato chips, cookies
Thursday - Pizza and carrot sticks
Friday-Challah, A new salmon recipe, rice, keem, asparagus,chocolate eggs
Saturday - leftovers or dinner out.

Lunch Menu
Rice and Beans (leftovers)
Pita Chips, Hummus and Carrot sticks
Hard Boiled Eggs, Apples and Challah
Roll Ups and pears
These fun treats shaped as hearts.

Tortilla Recipe

2 cups all-purpose flour (I personally use whole wheat)

3/4 teaspoon salt

heaping 1/4 teaspoon baking powder

1/4 cup oil

2/3 cup hot water

1. Mix all ingredients in food processor until dough ball forms (yes, with a lid on - this pic was taken after I mixed it). This takes less than a minute. I love how fast it is! Forget getting your hands all messy and nails gunky mixing ingredients yourself.

2. Knead for 2-3 minutes until smooth and well blended. The oil in the recipe seems to make it easy to knead on a counter without flour and made my hands oh so soft!

3. Cover with a damp cloth or paper towl and let rest for at least 15 minutes (or up to 2 hours according to other recipes).

4. Uncover and form into balls just larger than a golf ball. I used a scale and divided my dough pretty evenly. I found that 1 1/2 ounces works well to make small soft taco size tortillas and 2 - 2 1/4 ounces is a good size for burrito tortillas. I believe this recipe made 12 smaller balls or 8 larger ones. Cover again and let rest 15 minute to an hour.

5. Dust counter with flour and flatten ball with hands. With a flour dusted rolling pin, roll out to desired size (sorry no pic of that). I found that thinner is better (more real tortilla quality) but you definitely can roll too thin and tear it, so go slow and use enough flour to keep it from sticking. You can either roll one out at a time (but be careful you don't neglect the one cooking while you're rolling) OR roll each one out and separate with paper towels or plastic wrap before you start cooking.

6. Cook on a hot skillet or pan (hot enough that drops of water quickly sizzle and dance on the surface) for 30 seconds - 1 minute per side. Flip and pat down gently with your spatula when bubbles start to form. They cook fast and don't let them cook too long because they get crispy and not soft and flexible like you want.

7. Admire the tortilla goodness you've just created and feel like the domestic, frugal goddess you are!