Because I went to my inlaws for Thanksgiving, we have no leftovers of our own, so everything is from scratch today.
Tonight's menu (to be repeated for lunch)
Garlic smashed potatoes
Turkey breast with parsley and lemon.
1. The turkey
I used two turkey breast halves, bone in and skin on. I took a head of flat-leaf parsley, the zest and juice of a lemon and some extra virgin olive oil and combined them using my handblender. I put some of the mixture on the bottom of the baking dish and then put the turkey, skin side up, on top. I put the remaining mixture under the what skin there was, plus over any exposed surface. Then I sprayed them with cooking spray and put them in a 450 oven.
2. The kugel.
I washed two bags of spinach and cooked it in batches in a saute pan, using just the water. I chopped a large Spanish onion and sauted it in olive oil. When they started to go brown, I added a half cup of water and some balsamic vinegar and freshly ground pepper. I put freshlyg ground allspice and some salt into the spinach. When the onions were cooked, I let them sit until they were cool. I mixed the onions with the spinach, and then added two whole eggs and a handful of whole wheat matzo meal. I put the mixture in a 9x9 baking pan and put it in the oven with the turkey.
3. The potatoes
I took five or six waxy white potatoes and quartered them. I put them in a microwave container with four or five cloves of peeled garlic. I microwaved them on high for ten minutes. Then I mashed them with hot water, salt and fresh pepper until just a little lumpy. Put them in an ovenproof casserole and covered them.