VanCooks150

Meal plans, grocery lists and weekly cooking tips to cook in Vancouver for under $150 a week.

Passover Recipe and Grocery List March 25 to 30

I’ve always felt quite ignorant visiting the bakeries and grocers nearby – challah bread? Matzo? Knishes? The annual signs for Passover have also always pushed me to good ol’ Wikipedia for research.

So this year, when my carpool mate Shira commented that it’s now time for Passover, from March 25 to April 2 this year, I knew it was time to do some learning. Passover, she explained, commemorates when the Israelites escaped Egypt, in such a hurry that they did not have time for their bread to rise. 

In terms of food restrictions, this means:

  • No leavened bread
  • No grains – barley, oats, spelt, what
  • No rice
  • No legumes

This means it’ll be a week of Saskatchewanese food – meat and potatoes. Also add in some spring veggies like leeks and asparagus and you’re set. Although, after weeks of eating on an Ayurvedic diet, this might be quite difficult. 

Meal Plans

Monday Beef Brisket with Merlot and Prunes with Roasted Potatoes

Tuesday Chicken with Haroseth, with Green Beans

Wednesday Celery and Parsnip Soup 

Thursday Aleppo Pepper & Mint Roasted Chicken with Roast Carrots and Asparagus

Friday Honey-Glazed Lemon Chicken with Grilled Zucchini and Horseradish Mashed Potatoes 

Saturday Spiced Chicken Breasts with Leeks and Dried Apricots and Roast Potatoes

Grocery List

Kin’s Farm Market

  • 5lbs yellow flesh potatoes
  • 1 leek
  • garlic
  • 2 oranges
  • 3 red onions
  • 3 bunches celery
  • 1 lb parsnips
  • 1 celery root
  • 4 carrots
  • 1 bunch asparagus
  • 4 bunches green onions
  • 1 piece ginger
  • 6 lemons

Superstore

  • 1 beef brisket
  • 1/2 cup pistachios
  • 1 can diced tomatoes
  • 1 cup apricots
  • 1 cup dried dates
  • 1 cup prunes

BC Liquor Store

  • cream sherry 
  • merlot

Meinhardt’s

  • dried mint
  • horseradish
  • 2 whole chickens
  • Aleppo pepper flakes

Tips for the Week

  • Beef Brisket with Merlot and Prunes: For a smaller brisket, for 2 people, set the oven at 300 instead of 325, and cook it for less time, about 2.5 hours. Brisket will always be better slower and longer.
  • Chicken with Haroseth, with Green Beans: This recipe for haroseth is quite spicy, but it’s great to use on chicken. You can probably halve this recipe, or decide to bring some to share. Don’t substitute cooking sherry for the cream sherry – look for Oloroso Cream (about $11) at the liquor store for the recipe. 
  • Celery and Parsnip Soup: Use celery root (also known as celeriac) (looks like a hairy ball) for some of the celery amount. It tastes similar to celery, but has a stronger flavour. You can also make the matzo balls to put in this soup, but I find the soup quite filling on its own.
  • Aleppo Pepper & Mint Roasted Chicken with Carrots and Grilled Asparagus: Cook the carrots in the pan with the chicken to save time, and grill the asparagus with some butter or olive oil.
  • Honey-Glazed Lemon Chicken with Grilled Zucchini and Horseradish Mashed Potatoes: Be careful not to overcook this chicken, but if done so it’s moist, the flavour is great. Also make more horseradish potatoes than you need, as they’re always a hit. If you want a more low cal version, puree some sweet potatoes with some garlic instead.
  • Spiced Chicken Breasts with Leeks and Dried Apricots and Roast Potatoes: Cook brisket if you can handle beef more than once a week, but I’m going for chicken breasts. Omit the red wine in this recipe if you’re using chicken. If you have extra time, make a potato kugel instead of roasting some in the pan with the chicken.
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This entry was posted on March 26, 2013 by in Uncategorized.
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