Friday, March 22, 2013

Pesach is coming!

Time to eat all the chametz!

I'm in the midst of cleaning out my fridge and getting rid of all my chametz, which is not as easy as it sounds! I made a mix of penne and cheese tortellini tonight in a red sauce with garlic, basil, oregano, crushed red pepper, olive oil and pepper.  Don't ask me for the proportions, I just eyeball when it comes to pasta sauces - but they do end up tasting fantastic.  I've also been eating a lot of grilled cheese this week: regular shredded cheddar; mozzarella and avocado; and combos of all of the above. 

For Shabbat I'm joining two potluck meals and cleaning out the last major bits.  I'll be making a roast pesto chicken, peanut-sesame noodles, and stir-fried tofu.  I'll post pictures and the recipes as they are completed. 

And, of course, Pesach starts on Monday night. I've got six boxes of matzah (one of those 5-lb'ers and a box left from last year) and a bunch of cheeses, so I'll be whipping up matzah pizza and matzah brie  during the week and posting for all of you. 

Now the big question is, who wants to clean my apartment before Monday??

Wednesday, March 13, 2013

Green-cabbage cole slaw

You may remember that when it comes to barbecues and the like, I enjoy my red-cabbage slaw, which has a little bit of a kick. Red cabbage isn't always convenient, however, since it's hard to find pre-shredded in large bags and usually I have to buy a whole head and chop it up myself and then chop up the carrots. Green cabbage, on the other hand, comes in perfectly prepared cole slaw mixes in handy 12-ounce bags. I've used my slaw recipe with green cabbage and it's been fine but it really works better with red. So when I was looking for a side dish for last week's Shabbat dinner, I decided to go green and make a sweet dressing.

This is what I came up with and it was delicious. Enjoy.

Green-cabbage cole slaw 

4 tbs sugar
2 tbs salt
2 capfuls of white vinegar
1 tbs pepper
1 c mayo
½ c Tofutti Sour Supreme
12 oz bag green cabbage cole slaw mix

In a large bowl, mix dressing ingredients together until creamy.  Add in the cole slaw mix and fold the dressing in until the slaw is covered.  Place the slaw in a container with a lid and refrigerate overnight to allow the flavors to meld. 

The next day, add more salt, pepper and sugar if desired. And enjoy.