Monday, March 26, 2007

manic monday

I'm a huge Bangles fan, but I had no idea in 1986 what truly constituted a Manic Monday! Not until recently trying to make it through a day, where arranging car pool and doing laundry feel as difficult as climbing Everest, only to know that I have a full week of mommyhood ahead of me, and knowing that there is no relief in sight.

This being the week before Passover, the kids are off school and I need to figure out how to entertain my children, clean my house, amuse my visiting family and prepare for a rather complicated holiday, while taking care of life's ordinary challenges...

Monday evening, 6:03 I have just escaped to my favorite fantasy: Caribbean beach, soft wind, comfy recliner, tall drink, small paper umbrella, the absolute necessity of short term memory loss and being alone, because you can throw that entire fantasy down the toilet if you have to contend with children or guilt at leaving them in the care of a responsible adult other than me.

Back to reality...6:05, one screaming baby, three picky eaters, and one husband in need of pampering.

One bottle, ready-made schnitzels in the oven, pasta and peas for my rowdy angels. And for the husband, the rice crispies treat meal - meaning super-fast preparation yet looks and tastes like hard work!

Manic Monday Menu

Turmeric B-B-Q chicken skewers
Quinoa with onions and pine nuts
Roasted red peppers

For the chicken:

use skinned and boned chicken breast. Cut into one inch cubes, "shmeere" liberally with olive oil, then season with salt, pepper, turmeric, cumin, paprika and garlic powder.
Allow to marinate in fridge for at least half an hour or up to six hours.
Soak wooden skewers in water until thoroughly soaked (about fifteen minutes).
Spear four or five chicken pieces onto each skewer.
Grill on bar-b-q, about ten minutes each side (depending on heat of the flames and thickness of chicken pieces, adjust the time).

For Quinoa:

Place quinoa in fine mesh wire sieve and rinse quiona in cold running water for about two minutes until water runs clear.

For every measure of quinoa, you will need double the measure of water (one cup quinoa to two cups water).
Place quinoa and water in a saucepan, bring to a boil and then lower heat.
Cook uncovered until quinoa is tender and edges are translucent, about eight to ten minutes, then drain.
While the quiona cooks, saute finely-sliced onions (one large onion for every cup of raw quinoa) in good olive oil until onions start to brown.
In another dry pan, toast the pine nuts until lightly browned (for every cup of raw quinoa use one quarter cup pine nuts).
Combine drained quinoa, sauteed onions and toasted pine nuts. Season with salt and pepper and sprinkle liberally with chopped fresh parsley.

For roasted peppers:

Wash peppers and slice in half vertically (through the green stem).
Brush the skins with olive oil, place skin side down on bar-b-q and cook until the skin is blistered and black.
Place peppers in a bowl and cover tightly with plastic wrap.
Allow to cool. Once cooled, open plastic wrap and peel the skin off of the peppers.
Season with salt and pepper and a splash of balsamic vinegar.

Mother's notes:
I always make extra skewers. My kids love these and when they come downstairs looking for their second dinner, I'm prepared.