Shabbat food
Mar. 18th, 2011 05:59 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidFrom the pantry, though with enough orange that I'm glad it's not a green-food day :-).
I started with a fruit compote, putting some grape juice in a pot, then adding two diced organic navel oranges and some cranberries I had in the freezer. I let those work together for a while, then added some chopped apple (farm share), and later some cinnamon, a large splash of lime juice, and the tail end of a bag of raisins I found in the cabinet (must be getting closer to Pesach, clearing things out of the cabinets). Towards the end, I put in some walnuts. (I just tasted it: a bit tart, but good, and redder from the cranberries than orange from the oranges.)
I looked through the not-full freezer, and found that I still had a package of boneless, skinless chicken thighs, so started building a casserole-ish dish to slow-bake, covered, in a low oven. I started with the end of bags of brown rice and red lentils, then chopped up the few shallots (farm share) I had left (the last fresh alliums in the house, besides perhaps a head of garlic). Next was a diced carrot (farm share), and some diced golden beets (farm share again). I thought about rutabaga for something starchier, but decided I wanted the yellow-orange to dominate :-). I wasn't sure about seasoning, especially after I realized that my pepper grinder was empty. I had some lemon-pepper in a grinder, so used that instead, even though it includes salt, and some cumin for savoriness, and a touch of cayenne to balance the sweetness of the root veggies. I unwrapped the still-frozen block of chicken thighs, centering them in the round pot. I'd planned to to just cover it (with water added for the grains) but they looked too naked. So I checked out the canned goods, and put half a pint of cherry chutney (canned in June '09) over the chicken before covering it all and putting it into a 300 F oven for a couple of hours.
And to balance out the orange, some green: I sauteed a bunch of spinach (farm share) with some caramelized onions I had in the freezer.
I started with a fruit compote, putting some grape juice in a pot, then adding two diced organic navel oranges and some cranberries I had in the freezer. I let those work together for a while, then added some chopped apple (farm share), and later some cinnamon, a large splash of lime juice, and the tail end of a bag of raisins I found in the cabinet (must be getting closer to Pesach, clearing things out of the cabinets). Towards the end, I put in some walnuts. (I just tasted it: a bit tart, but good, and redder from the cranberries than orange from the oranges.)
I looked through the not-full freezer, and found that I still had a package of boneless, skinless chicken thighs, so started building a casserole-ish dish to slow-bake, covered, in a low oven. I started with the end of bags of brown rice and red lentils, then chopped up the few shallots (farm share) I had left (the last fresh alliums in the house, besides perhaps a head of garlic). Next was a diced carrot (farm share), and some diced golden beets (farm share again). I thought about rutabaga for something starchier, but decided I wanted the yellow-orange to dominate :-). I wasn't sure about seasoning, especially after I realized that my pepper grinder was empty. I had some lemon-pepper in a grinder, so used that instead, even though it includes salt, and some cumin for savoriness, and a touch of cayenne to balance the sweetness of the root veggies. I unwrapped the still-frozen block of chicken thighs, centering them in the round pot. I'd planned to to just cover it (with water added for the grains) but they looked too naked. So I checked out the canned goods, and put half a pint of cherry chutney (canned in June '09) over the chicken before covering it all and putting it into a 300 F oven for a couple of hours.
And to balance out the orange, some green: I sauteed a bunch of spinach (farm share) with some caramelized onions I had in the freezer.