(Kosher) Menu Plan Monday #20: 16 Tammuz, 5770

Why the weird dates? Click here to find out!

We are a Jewish family of 6 (2 parents, 4 kids) and all our meals are kosher.

Newcomers, you can read my MPM intro here which tells you all about who we are and what we eat, or just visit my super-duper-list-tastic itemization of Everything We Eat (as well as the rest of this blog, of course). 

I’ve skipped a week here because last Monday we were in Ottawa.  Had a pretty good week there, food-wise, but now it’s back to the old supper grindstone.

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Monday (today):  Homemade perogies (if I can find the pasta machine; if I can find a pareve dough recipe – apparently, traditional Polish pierogi are made with sour cream IN the dough!)

They turned out beautifully!  I have made perogies before, but these ones held together stupendously well compared to others.  I used chicken-broth flavoured instant mashed potatoes, with some cut-up cheddar along with garden chives and parsley.  I meant to sprinkle fresh parsley over the top, but forgot in the chaos of making stuffed pasta right before supper time.  Will I never learn???

Another perogie pic:

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…and here is Perogie:  The After picture!

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Tuesday (17 Tammuz fast day – ugh – plus Ted’s late day, so we’re ALL eating late):  Creamy broccoli soup, lasagna

planters 036Wednesday:  Something on the BBQ – will be less vague as the time approaches.  Maybe chicken skewers?  Maybe steak???

Chicken skewers it was!  (left, raw; below, plated with homegrown olive-oil-and-kale couscous)

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Thursday (Ted’s off day – Vegan Vursday):  Homemade Seitan stir-fry

Friday/Shabbos (maybe Sara?):  Dunno, as always.


  1. love pierogies--especially homemade. Your meal plan looks delicious!

  2. Your menus contain lots of soup even in the summer. How do you cook/eat hot soup when it is so hot out? I can barely convince myself to turn on the stove let alone eat soup. We were having company for Shabbat, an unfortunately rare event, and I wanted to serve chicken noodle soup as a starter but it was just too hot to bear cooking it.

  3. 1) I love soup. It has to be WAY hot to skip the soup.
    2) I planned today's menu knowing they were calling for temps under 20 (celsius=50 fahrenheit)
    3) Shabbos is different and we MUST have soup. My mother will NOT make soup on summer Fridays, but I do - sometimes to the point where we either have to crank the ac or eat the Friday night meal in the backyard because the house is so unbearable.

    My mother also doesn't bake when it's really hot; I do. Fresh bread must go on.


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