Chol hamoed dinners in the sukkah
Oct. 16th, 2008 01:59 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidTonight, the fairly fussy eaters. It's intermediate days, so there's more flexibility. Current plan is to turn the leftover white-wheat breads into croutons, putting them on a green salad with red peppers, cucumbers, and feta, with a balsamic dressing. With that, pasta with red sauce (have to get crushed tomatoes to add to the sauteed veg), leftover vegetable-barley soup, applesauce, and honey cake brought by my guests.
Tomorrow night, guests include one vegan and one who won't eat fruit other than in dessert, and it's Shabbat. I have two challot frozen from Monday's baking (and I can use agave instead of honey for motzi), and the vegetable-barley soup yet again (which I'm sore tempted to shred apple into, just to be subversive, but I shall resist. I'll likely add another hot pepper, though, because one didn't seem to have any effect.). Inspired by Coraline and Nacht_musik, I'm thinking of browning cubes of butternut squash with turmeric, cardamom, cinnamon and brown sugar, then baking, making a yogurt-based sauce to go on the side. Spicy cashew noodles are likely, also halved Brussels sprouts steamed then sauteed with caramelized onions. And there's the eternal red sauerkraut, which might finally be cooked with cabbage and vegan sausage, or might be plain. Dessert will be a vegan rice pudding with maple-vanilla roasted (local!) peaches.
Tomorrow night, guests include one vegan and one who won't eat fruit other than in dessert, and it's Shabbat. I have two challot frozen from Monday's baking (and I can use agave instead of honey for motzi), and the vegetable-barley soup yet again (which I'm sore tempted to shred apple into, just to be subversive, but I shall resist. I'll likely add another hot pepper, though, because one didn't seem to have any effect.). Inspired by Coraline and Nacht_musik, I'm thinking of browning cubes of butternut squash with turmeric, cardamom, cinnamon and brown sugar, then baking, making a yogurt-based sauce to go on the side. Spicy cashew noodles are likely, also halved Brussels sprouts steamed then sauteed with caramelized onions. And there's the eternal red sauerkraut, which might finally be cooked with cabbage and vegan sausage, or might be plain. Dessert will be a vegan rice pudding with maple-vanilla roasted (local!) peaches.