Shabbat food

[magid]

• grain and grape products
  
• roasted Yukon Gold potatoes with purple carrots
  
• roasted zucchinis (courgettes) with fennel and tomatoes (plus lots of black pepper)
  
• chicken breasts cooked in Barilla roasted garlic and onion tomato sauce (intended to go with the zukes and fennel)
  
• eggplant stewed with two Italian peppers
  
• turkey meatloaf with lots of tomato product, plus black olives*
  
• red cabbage cooked with onion, garlic, cider vinegar, black pepper, and a pound of ground turkey**
  
• summer fruit compote (peaches, plums, nectarines, blueberries)
  
• yellow watermelon

* Annoying to get at due to having hurt a finger yesterday while moving a bookshelf. The knuckle's rather bruised, plus there's a nice cut.

** Is it obvious that part of my freezer defrosted? (Door not shut properly, not equipment failure.)

Not made, partly due to lack of soy milk: corn bread with fresh corn and cayenne, vichyssoise, other corn dishes (chowder or Ismail Merchant's corn).
Potential last-minute additions: hummus, olives, cucumber salad, tomato salad.

Comments

[(Anonymous)]

Interesting as always.

How does one stew eggplant?

[magid.livejournal.com]

Thank you.

In this case, I used a bit of oil to start the onions (almost everything starts with onions :-), but after that, addedsome water every time liquid was needed in the pot. It left me with very soft eggplant, pretty much mush, but a lot fewer calories than if I'd used oil with it. I haven't decided whether the leftovers should get Szechuan spicy sauce, or a spicy eggplant-pepper sauce, or go on pizza, or over pasta, or...

[(Anonymous)]

Neat! I wouldn't've thought of that. Thank you.