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Midweek moed meals
Oct. 13th, 2006 04:29 pmWednesday night I hosted ( the culinarily tricky family. ) There was precipitation, so we were inside, which, given the tiredness level of the smalls, was good.
The menu: chicken baked with white rice, preserved lemon, and garlic; cranberry-orange relish; green salad with red leaf lettuce, mesclun, arugula, mizuna, some baby Asian green, apple slices, and a maple-black pepper balsamic vinaigrette; and applesauce (exept that we never quite got to the applesauce).
Last night I hosted some food-restriction-free (well, except for that kosher thing) adults, and the weather was balmy, so we were out in the sukkah enjoying the night.
The menu: bread; cranberry-orange relish; green salad with green leaf lettuce, slices of apple, slivered almonds, orange pepper, and a balsamic vinaigrette (which was rather boring; some arugula would've made a huge difference); sliced sweet potatoes and red onion sauteed with cayenne; turkey meatloaf made with sauteed eggplant, peppers, hot peppers, zucchini, and onion mixed in, also breadcrumbs; and chocolate cake (slightly stale, alas).
I am hosting no meals on this last holiday weekend (Shmini Atzeret and Simchat Torah). I have one tray of chicken and rice from Wednesday, a bit less than half the (three pounds of meat) meatloaf from yesterday, and some cranberry relish leftover. I'm roasting a tray of zucchini, red and orange peppers, and fennel (no onion: I seem to have run out again); and another tray with red onion, golden beet, celeriac, purple-topped turnip, and kohlrabi, all cubed up. I'm boiling red fingerling potatoes to mash with some of the extra meatloaf juices. And I have a pineapple to cut up whenever I like. I think I'm just about set for yom tov (which is good; candlelighting is far too soon), though I haven't made a dent in the surpluses of squash or eggs.
Chag sameach, Shabbat shalom, happy weekend.
Zahzeh: it's all take-out pizza, really.
The menu: chicken baked with white rice, preserved lemon, and garlic; cranberry-orange relish; green salad with red leaf lettuce, mesclun, arugula, mizuna, some baby Asian green, apple slices, and a maple-black pepper balsamic vinaigrette; and applesauce (exept that we never quite got to the applesauce).
Last night I hosted some food-restriction-free (well, except for that kosher thing) adults, and the weather was balmy, so we were out in the sukkah enjoying the night.
The menu: bread; cranberry-orange relish; green salad with green leaf lettuce, slices of apple, slivered almonds, orange pepper, and a balsamic vinaigrette (which was rather boring; some arugula would've made a huge difference); sliced sweet potatoes and red onion sauteed with cayenne; turkey meatloaf made with sauteed eggplant, peppers, hot peppers, zucchini, and onion mixed in, also breadcrumbs; and chocolate cake (slightly stale, alas).
I am hosting no meals on this last holiday weekend (Shmini Atzeret and Simchat Torah). I have one tray of chicken and rice from Wednesday, a bit less than half the (three pounds of meat) meatloaf from yesterday, and some cranberry relish leftover. I'm roasting a tray of zucchini, red and orange peppers, and fennel (no onion: I seem to have run out again); and another tray with red onion, golden beet, celeriac, purple-topped turnip, and kohlrabi, all cubed up. I'm boiling red fingerling potatoes to mash with some of the extra meatloaf juices. And I have a pineapple to cut up whenever I like. I think I'm just about set for yom tov (which is good; candlelighting is far too soon), though I haven't made a dent in the surpluses of squash or eggs.
Chag sameach, Shabbat shalom, happy weekend.
Zahzeh: it's all take-out pizza, really.