Urban Mummy Cooks & Stuff

You won’t know it isn’t real!

Ingredients

4 sheets of whole wheat matza
1 jar tomato sauce
8 Shitake mushrooms, thinly sliced
1 medium zucchini, shredded
1/2 - 1 cup cottage cheese
1 tsp minced garlic (approximately 2 cloves)
1/2 tsp Italian herbs
1 cup shredded mozzarella cheese

Directions

Use a square pyrex (or aluminum) pan, approximately the size of a sheet of matzah.  Pour about 1/4 cup of tomato sauce on the bottom and swirl it around.

Put 1 sheet of matzah in pan.

Mix cottage cheese, garlic and the Italian herbs in a bowl.  Layer them on top of the sheet of matzah.  Spread a bit of sauce on top, and add another sheet of matzah.

Layer sauce, mushrooms, about half of the zucchini, sauce, matzah.

Layer sauce, remaining zucchini, half of the mozzarella cheese, matzah.

Cover with remaining sauce and remaining mozzarella cheese.

Bake at 350, covered, for about 45 minutes.  Uncover and bake about 15 minutes more.  Allow to sit 10 minutes before cutting.

Enjoy with a green salad.  Yum!

Good morning! I’ve been missing in action for a bit here, but I’m back this week. It’s mid April, and around here it’s time for Passover preparation. I’ve written a little bit about that over at the new Playdate website, but keep your eyes peeled for recipes here.

This week it’s all about using up food in the refrigerator and freezer! Next week I’ll have a full Passover menu with recipes, for those that celebrate, so come back and see!

Visit the Org Junkie for more exciting meal plans. There are lots of them. Go and see!

Monday - Tacos (made with soy meat), Black bean dip, Spanish rice

Tuesday - Squash polenta with mushroom topping

Wednesday - Butter Tofu, split pea or 3 bean daal, naan, basmati rice

Thursday - Leftovers

Friday - Take Away food - no more bread, since we will have turned the kitchen over for Passover

Have a good week!

Good morning and welcome!  It’s a long week this week. My son is on March Break, so he’ll be home with The Nanny all week without a break for her.  I have to work more then usual this week, including 2 nights tutoring.  Simple, therefore, is of the essence!

Visit the Org Junkie for more exciting meal plans. There are lots of them. Go and see!

Monday - Shepherd’s Pie (vegetarian), miso soup & green salad

Tuesday - Asian style grilled tilapia, fried rice, sesame broccoli & asian sprout salad

Wednesday -Pasta with chickpeas & vegetables in a creamy curry sauce (from Vegan Planet)

Thursday - Leftovers, prob’ly, or pierogies

Friday - Some sort of baked chicken with a variety of side dishes (probably with the mothersister)

Saturday - out to dinner! Yay!  Going to a show and (hopefully) dinner for hubby’s birthday

Sunday - leftovers or something simple from the freezer

Good morning and welcome!

Nothing extra special going on this week, I’m going to try to actually do a bit of cooking, but who knows if it will work out! We didn’t get all of our meals made last week - I had parent-teacher interviews on Wednesday, so it was take away all the way!

Visit the Org Junkie for more exciting meal plans. There are lots of them. Go and see!

Monday - Stir fry veggies with tofu and big thick noodles

Tuesday - Squash & corn polenta with mushroom sauce (several recipes put together, experiment - will post if it works!)

Wednesday - zucchini tacos with black bean dip & spanish rice

Thursday - Leftovers, prob’ly

Friday - pot luck dinner at our synagogue.

Last night’s dinner was Shepherd’s pie. I’ve never been a huge fan, but I thought I’d try again. It’s been busy around here, so I needed something that was quick & easy. Turned out really well, I think. Although my boys didn’t really eat it (the little one ate some), but whatever!  I had a request for the recipe, so here it is.  PS - it was good for lunch today too!

Ingredients

5 medium or 8 small potatoes (more if you like lots of potato in your pie)
2 cups peas (I used frozen)
1 small onion, finely diced
2 cloves garlic, minced
2 small zucchini (you could use one large, but this is what I had on hand)
1 package “fake” ground meat - you could also use 1-2 cups rehydrated TVP
1 can cream of mushroom soup
1/2 - 3/4 can (use cream soup can) milk
1/2 - 1 cup onion soup (liquid) depending on how creamy you like your mashed potatoes

Directions

1. Peel and cube the potatoes.  Boil in a large pot for 20 minutes or until tender.
2. Shred zucchini (no need to peel) into a colander.  Salt and let stand for a few minutes to remove excess water.
3. Heat a pan with no stick spray or a bit of olive oil.  Saute garlic & onion until translucent.
4. Add zucchini and ground “meat”; saute 2 minutes.
5. Add mushroom soup and milk.  Use more or less milk depending on how creamy you want your base.
6. Remove from heat and stir in the peas.
7. Put in pyrex or other oven safe dish.
8. When potatoes are cooked, mash with the onion soup and a bit of butter or margarine if desired.
9. Layer mashed potatoes over “meat” & vegetable mixture.
10. Bake in 350 degree oven until the potatoes are brown and the “meat” mixture is bubbly, about 45 minutes.

Good morning and welcome!

Another busy week…of course! Parent teacher interviews for me, which always adds to the stress of the week! Regardless, here’s our simple plan for the week.

Visit the Org Junkie for more exciting meal plans. There are lots of them. Go and see!

Monday - vegetarian shepherd’s pie with “green” potatoes (spinach)

Tuesday - Chicken & Pasta - nanny’s choice

Wednesday - Chive polenta with mushroom ragout

Thursday - Vegetarian lasagna (from the freezer), salad & garlic bread

Friday - Dinner with the in-laws, potentially

What’s on your menu this week?