Purim 2026

I don't usually make such an elaborate spread for Purim.  Ok, yes I do, but it doesn't always get its own post.  We're still on the Festive Cooking chapter, so I'm going for it.

I've been watching a lot of Turkish cooking channels.  Because it's Ramadan, some of those are showcasing iftar spreads of ten or more dishes for that person's turn to host.  I had to keep reminding myself I was cooking for one person.  Yes, leftovers for three more days, but only four meals total.  I narrowed it down to a reasonable amount of food and calories.  Really, each dish is appetizer-sized and meant to be enjoyed as part of a larger meal.  Once I get to the actual posts I will put in those notes.

What really surprised me was how little this cost.  Because I based it on items on hand and kept it close to vegan, it was a whopping $3 for a small cabbage and a couple of onions.  If you costed out everything, it was probably $20.  That's still a very good deal for such an elaborate production.

Ramadan Pidesi

Farro-Stuffed Onions

Lima Bean Purée

Charred Cabbage with Tahini Dressing

Sumac Onions

Hamantaschen with Fig Filling

These recipes are not being posted in order.  I'm doing hard (the bread), all the easy ones, and then the multi-part stuffed onions.  I'll try to remember to link all of them once they're posted.  And yes, I have noticed that there are a lot of onions in this meal.  Not seeing a problem with that.

All my good intentions to start Passover cleaning fell victim to life stuff.  I've done two of the tasks, meaning I'm three weeks behind and will have to clean on work days.  I am not skipping renting a carpet cleaner again this year.  I can rest the day after Seder.

Mishloach Manot

I'm trying to follow more Jewish traditions that we didn't embrace when I was growing up.  It was an excessively Reform childhood.  I've learned far more about the religion as an adult than I did in Sunday School, because it wasn't reinforced at home.  Same Temple, but I'm getting a different experience from it by guiding my own involvement.

One of these traditions is mishloach manot, gift baskets given on Purim.  I made one in Sunday School decades ago, but didn't fully understand the concept.  I remember it feeling unfair that I'd spent a day putting one together and then had to give it to someone.

I received one from the Temple this year that was a branded tote bag holding stickers, a coloring book and crayons, sour patch gummies, hamantaschen, and some fliers for upcoming events.  Not showing it because the temple's name is all over everything.  Just giving you an idea of things that can go in one.

You're supposed to include two items of food and possibly a drink.  Other items can include pretty much anything, like the Temple's toys.  It can have any theme, or no theme at all.

Before I knew they were handing out those, I had already come up with what I wanted to do.  It's afternoon tea themed, of course.  I picked up some springtime mugs at Dollar Tree.  Each one got two tea bags, a stevia packet, a mini spoon, napkins, one piece of fudge, and two hamantaschen.  I secured it with wrapping tissue and a ribbon.

Maybe I'll make more next year, now that I've started a tradition.  It was fairly low stress and stuff I make or have on hand anyway.  Making the effort was the important part.

Hummus and Shaved Steak on Naan

I liked the shaved steak that I cooked up for the Philly Cheesesteak strudel, then went looking for something else to do with it.  This wasn't something I found, but other spice combinations inspired it.  Namely, I made a fantastic pot of canned pinto beans with spices that I wished I had blogged.  I was just throwing something in with them for a nothing meal, but they were delicious.  Next time.  This is a slightly more Mediterranean-themed spice mix in an attempt to recreate that effect.

Now, I did this the hard way.  I made a lovely stack of naan and a small batch of Lebanese-style creamy hummus when I saw the prices for these items at the market.  The average person will buy them and just cook the beef.  That's what I'm going to assume here for the purpose of this recipe.

It did get a little messy to eat.  Making a pita sandwich out of it may have worked better.  The second day, I cut the naan in quarters first and ate it like pizza.  Still needed a fork for whatever fell off, but slightly less of an ordeal.

4 individual-sized naan
about 3/4 cup hummus
*14 oz shaved steak or one pound 80/20 ground beef
1 Tb olive oil
1/4 tsp each salt, garlic powder, onion powder, ground mustard, pepper, turmeric, and allspice
1/2 tsp each paprika and cumin
1 Tb dried parsley or 1/4 C fresh

1.  Mix all of the dry spices, including the salt, into a spice mix.  Drizzle the oil in a medium skillet and sprinkle with half of the spices.  Warm on medium heat until fragrant.

2.  Add the meat, then top with remaining spice mix.  Cook until fully browned, turning and breaking it up frequently.  This will take about ten minutes.

3.  While the meat is cooking, prepare the bases.  If desired, warm the naan.  Spread each with a generous amount of hummus, 2-3 tablespoons.

4.  Once the meat is fully cooked, work in the parsley for a minute or so.  Top the breads with the hot meat mixture and serve.

Difficulty level  π

Pantry Challenge 2-Month Update

It's the end of Month 2 of the Pantry Challenge, my brave attempt to tidy up the inventory before Passover sorting.  Here's a progress report on the state of my pantry and freezer.

I will be able to get everything in the kitchen freezer before Passover.  I could probably do it now.  It was a huge concern.  By making a sincere effort to base meals around freezer items, I was able to reduce the inventory significantly.  Sticking to my grocery list also helped.  Plus, I decided not to make more challah or wheat bread when I finished the last loaf.  I'm having other baked products with breakfast, like finishing a box of pancake mix and the sweet potato cornbread.  Trying very hard not to bake more than I can finish in a week.  It will make the schlissel that much more special after the holiday.

Now that that goal is accomplished, March's focus will be the dry pantry.  Mainly, I'm still working through the cookies and other dessert ingredients from December.  This whole low-sugar diet makes a box of cookies last way longer than it ought to.  I'm not buying Girl Scout cookies, and I really wanted to try the new ones.  And this is with having some kind of dessert every day.  I eat dinner too early not to have something before bed.  I'm also opening a can of soup a week, after stocking up during a nasty cold that refused to test positive for Covid.  After two months I can see the change, but it still looks overstuffed in photos.  The goal is easy sorting at the end of the month.

All this working down of the inventory does not mean I'm not preserving or restocking for long term.  I canned meat and beans one week, then restocked the dry beans.  I've already bought the lamb roast for Seder.  (It's at the bottom of the chest freezer.)  The rest has been dehydrating herbs and kale.  I put dried kale in my morning omelet almost every day.  Before the recent storms, I harvested a bucket of it, in case they died, and got over a quart of dried leaves.  And that's with tossing a significant amount due to aphids.

While I did spend more during February than I did in January, it was still below my $150-200 average.  I made smarter choices.  I shopped my pantry and freezer first.  And I have stopped being loyal to one grocery store.  Since I started shopping around the past year or so, I've learned which stores have the best deals on the products I enjoy.  Ralphs (Kroger) has better meat prices, but doesn't carry the yogurt I like.  Pavilions has the yogurt and a very good price on liquid eggs.  Trader Joe's has the cheapest kalamata olives and eggplant.  Smart & Final has club store per-unit prices on smaller quantities.  And Sprouts has bulk bins for better unit prices on expensive dry items.  I'm more strategic with my grocery list and plan around which store carries the key ingredient on it.  While prices in general have risen, the bottom-line amount I'm spending has gone down.  I'm doing something right.

Millet Couscous with Vegetables and Pomegranate BBQ Sauce

I had a cup of millet left.  Searching "Senegal millet recipes" mostly came up with desserts.  Somewhere in the more Americanized results was using it as a substitute for couscous.

The vegetables for this are nothing special, other than they go well with the sauce.  I could have added beans, fish, or chicken for more protein.  I've been overworked lately, and taking the time to roast vegetables after a shift was pushing it.

I'm basing my sauce on this one from Allrecipes, with a few small changes based on the comments.  It's pretty much what I would have done anyway.  If you want to make the sauce vegan, substitute date or agave syrup.  As the original post says more than once, this is a sugar-heavy sauce/marinade that will scorch at high heat.  Use parchment or foil if you put it in the oven, and watch for smoke.  I only used it as a sauce, and even drizzled it after microwaving leftovers.

*1 C dry millet
1 lb red potatoes
1/2 lb carrots
1 red onion
12 oz Brussels sprouts (frozen & thawed ok)
olive oil
salt, pepper, and paprika
*1 Tb soy sauce
*2 Tb ketchup
*2 Tb pomegranate molasses
*2 Tb honey
*1 tsp smooth mustard
*1 clove garlic, minced

1.  Prepare millet according to package instructions.  Add enough water to cook thoroughly, but retain the grains, about 1-1/2 C.  Fluff and set aside.

2.  Preheat oven to 375º and line a baking sheet with parchment paper.  I used the sheet pan dividers.  Peel carrots and onion.  Pare ends from sprouts if necessary.  Cut vegetables into bite-sized pieces and slice onion.  Toss in about 1-2 Tb olive oil and spread in a single layer on sheet.  Sprinkle with salt, pepper, and paprika.  Roast until potatoes are easily pierced with a fork, about 30 minutes.

3.  While the millet is steaming and the veggies are roasting, mix the sauce.  Whisk together soy, ketchup, pomegranate molasses, honey, mustard, and garlic.  Add in 1/4 tsp each of pepper and paprika.  Taste and adjust seasonings.

4.  Once millet and veggies are done, plate and drizzle with sauce.  Serve hot.

Difficulty rating  :)

Chicken and Watercress Soup

The watercress is taking over.  That's fine, since the warm temps made all my arugula bolt.  I'm seeding another round now that it's cooler, but that's going to take at least a month before I can pick it.

My search for "watercress and chicken recipe" came up with salads and this soup.  It's Chinese-inspired, which is great for Lunar New Year.  I skipped the mushrooms and added fish sauce (well, Worcestershire because I didn't realize I was out of fish sauce) for that umami.  One version advertises itself as Keto, which is true of all the recipes I read.  I added a little pearl couscous to it to add some heft and thickening power.  I debated picking up won ton wrappers for the carb, but I have a lot of couscous to use up.

The quick version uses pre-cooked chicken and a box of broth.  I had time the day before to simmer bone-in chicken thighs and make my own bone broth, then shred the chicken.  All I had to do when I got home from work was bring it back up to a low boil with the veggies and pasta, then throw in the cress at the end.

*4 boneless/skinless chicken thighs or 1 lb shredded cooked chicken
*1 quart chicken stock
1 Tb olive oil or chicken fat
*3 cloves garlic
*2 tsp grated ginger
*1 Tb soy sauce
1 tsp fish sauce (or *Worcestershire sauce)
*1 bunch green onions, sliced
*2 carrots, peeled and sliced, or 1 15 oz can drained
*4 C watercress or baby spinach leaves
1 8 oz package sliced mushrooms, optional
*1 C frozen peas, optional
*1/2 C pearl (Israeli) couscous, optional

1.  If working with raw thighs, slice into strips.  Melt the bit of fat in a soup pot.  Toss chicken strips into soup pot on medium with the garlic and ginger and stir-fry until lightly browned.  Pre-cooked, just get the garlic and ginger going in the oil until fragrant.

2.  Add in chicken stock, sliced onions, soy, fish sauce, carrots, and any add-ins you might like.  If chicken is pre-cooked, now is the time to add it.  Bring to a simmer and cook until the chicken is done and any vegetables or pasta have softened.

3.  Stir in watercress leaves and bring to a boil for 3-5 minutes.  Taste and adjust seasonings.  Serve hot.

Difficulty rating  π

All Parts of the Pantry Dinner

The problem with a Pantry Challenge is that the meals can be uninteresting to post.  Then I remembered that the point of this blog is how to use what you already have.  The actual recipes are a bonus.  So here's how I used ingredients already on hand for a no-purchase meal.

The original plan was to enjoy whatever jars of meat didn't seal from a canning session.  I did a pork shoulder and about three pounds of chuck roast.  All nine jars sealed, which is awesome, but then I had to decide if I wanted to open one or come up with something else for dinner.  I decided to bulk up a large can of soup to turn it into four meals.

And that's the cool part of a well-stocked pantry.  You can pivot at the last minute.  You can handle extra guests at a dinner party after your last trip to the grocery store.  When you're sick, you can stay in for three days without worrying how to feed yourself.  I had plenty of options for my protein and chose one that worked well with my sides.  I don't often open three cans for a single meal, but there's no reason not to.

From the dry pantry

mashed potato flakes
can of pickled beets I bought by mistake
can of cut green beans a month past their date
can of Campbell's chunky split pea with ham
milk powder
oil, vinegar, and spices

From the fridge

margarine

From the garden

lettuces
green onion

The Meal

Split-pea and ham stew
Oniony mashed potatoes 
Garden salad with pickled beets

Chickpea Curry with Cauliflower and Kale

I'm testing out vegan ideas for Purim.  Leaning towards either a Turkish or Indian theme.  I was also just happy to be out of a strict Pantry Challenge and allowing myself to buy a head of cauliflower.  Literally, that was the only item for this recipe I didn't already have on hand.  This made more than I intended, so I probably won't do it for a meal with 3-5 dishes, but it was quite tasty.

I haven't made a full curry in a while, and forgot how many ingredients there are.  When you watch someone make it in a video it doesn't seem like it because they're just eyeballing the spices out of containers on the counter or that have been pre-measured.  I decided to meal-prep this the day before.  I measured out the seeds in one dish and the ground spices in another.  All the veggies were chopped.  I wanted to make this in about the time it takes to cook the rice.  It did take a little longer, but not the hour I was expecting.

The vegan videos I've been watching have the common thread of meal prepping.  It's easy to toss meat in a roasting pan, but most vegetables require effort.  I'm not to the point of chopping up everything for the week.  Some veggies dry out or discolor when you do that.  The night before or in the morning generally works for me.  If I'm cooking beans or hard grains, I'll do that ahead too.

2 Tb olive oil
*1 C diced onion
*2 cloves garlic, minced
*2 tsp grated ginger
*2 Tb tomato paste
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp mustard seeds
1 tsp each paprika, turmeric, curry powder, and kosher salt (or to taste)
1/2 tsp allspice
1 small head cauliflower or 1 lb bag frozen florets
*1 bunch kale, destemmed and torn or roughly chopped
*1 15 oz can coconut milk
1 15 oz can chickpeas, rinsed
*1/2 C chopped parsley
*1/4 C chopped cilantro
*1/4 C lemon juice

1.  Drizzle oil in a saucepan or soup pot and heat on medium.  Add the whole seeds until they start to pop, then add the ground spices, ginger, garlic, and salt.  Add the tomato paste and onion and allow everything to caramelize, stirring every minute or so.

2.  Add the cauliflower and kale and cook, covered, until the kale wilts, about 10 minutes.  At this point, the cauliflower should be thoroughly cooked if it was frozen, or crunchy-but-done if it was fresh.

3.  Add coconut milk and chickpeas and stir to combine.  Bring to a simmer, which will melt any solids in the coconut milk, and stir again.  Taste and adjust seasonings.  If you want softer cauliflower, simmer for 5 more minutes.

4.  Stir in the parsley, cilantro, and lemon juice.  Simmer an additional two minutes, then serve over rice or with noodles.

Difficulty rating  :)

Rendering Fats

When I canned up some roasts last week, I had a small pile of fat that it seemed a shame to throw away.  I paid for it by weight, after all.  I've never done this before, but I decided to render them down to save as cooking fats.  Beef suet and pork lard are traditionally from the fat around the liver and kidneys, not muscular fat, but it still works.

I got out the small Crockpot and a saucepan, to try two methods.  The pork trimmings went in the Crockpot on low while all the canning was going on plus a while after, maybe 6 hours.  The beef went on the stove at the lowest flame for about three hours.  I poked each every hour or so, to get the more fatty pieces closer to the heat.

When I strained them off into containers, I had about a quarter cup of each.  Not as much as I was expecting.  Maybe I could have rendered them longer, but the beef at least looked done.  The liquid is yellow, and cools to a white.  It is best stored in the fridge unless you can be 100% sure there are no impurities in it.

I was still a fun experiment, and I'll use it.  Was it worth the gas and electricity?  Probably not.  But now I can do some UK recipes I've seen that use suet.  I don't think I've ever seen it for sale.   You can buy lard at an American market.

Cheesy Chicken and Broccoli Pasta Bake

This was going to be chicken divan, but I started substituting ingredients until it turned into something similar, but not really.  Between divan and tetrazzini, it's a chicken and pasta dish in a creamy sauce.

I don't make casseroles much, and especially not since I went reduced-carb.  This made me wish I could have them more often.  Sigh, maybe I'll start sneaking them in every couple of months.  There always seems to be pasta, rice, or potatoes in a casserole, which is what makes them so satisfying.  All that yummy starch fills you up in a food hug.  Maybe I'll do a vegetable kugel to fill that need.

I did manage to make this in one pot, a strainer, stirring spoon, and the baking dish.  That and the measuring cup were all I had to wash.

*1 C small pasta such as shells or macaroni
10-12 oz frozen chopped broccoli or cuts
2 Tb butter or margarine
2 Tb flour
*1-1/2 C milk
*half a container fried onions (little over a cup)
salt, pepper, and paprika to taste
*3 C shredded cooked chicken or 2 cans, drained
*1 C shredded cheddar, or other cheese of choice

1.  In a large saucepan, bring 4 C water to a boil.  Add pasta and cook until al dente (2 minutes before "done").  Add frozen broccoli and bring back to a low boil, then turn off the heat.  Drain, do not rinse.  Start preheating the oven to 350º.

2.  Back into the same saucepan, melt the butter over medium heat.  Add the flour and stir into a roux.  Cook for about 2 minutes, until it starts to brown.  Add salt, pepper, and paprika.

3.  Add milk to the roux 1/4 cup at a time and stir to thicken.  When all the milk is added, taste to check seasonings.  Add pasta & broccoli, chicken, a handful of the crispy onions, and a handful of the shredded cheese.  Stir to combine.

4.  Pour mixture into an 8x8 casserole and spread evenly.  Bake until bubbly, about 15 minutes.

5.  Remove casserole from the oven.  Sprinkle with remaining cheese and top with remaining crispy onions.  Return to the oven and bake until the cheese is melted and the onions are browned, about 10 minutes.  Allow to rest 10 minutes before serving.

Difficulty rating  π