This week's edition of "What I'm cooking for Shabbat"

[magid]

The plan was to go to Trader Joe's and get two or three chickens in eighths: I'd make a tray of chicken breasts to bring to [another family with new baby], a tray of chicken thighs for me, and the rest would go to make soup. Except that I got to the store on the late side, and there was only one cut-up chicken left. So, the new plan is to bring them a whole chicken, and I'll divvy up the cut-up one into soup and pieces to bake for me.

The other thing I absolutely needed at TJ's was flour; I was almost out (I really need to go somewhere that carries larger than 5-lb bags; it's getting to be a drag remembering to get flour all the time. (And why did King Arthur redesign their packaging, anyway?)). So, last night I made challah dough. I also roasted sliced butternut squash¹ and onions with herbed sea salt, black pepper, and a bit of cayenne. Most of that's going to [the family]; the rest turned out to be my breakfast this morning. The other dish I cooked last night was spicy eggplant mush.

This morning, I braided challah. While it had a second rise, I baked the buttercup squash cut-side down over some onions (an experiment), and baked yet another banana-applesauce cake (this time in the cast-iron skillet; I hope it comes out of the pan nicely; I'd rather give people pretty food.). I seem to be in a rut with these, but the cake is easy, and Boston Organics keeps giving me lots of bananas. Oh, and I steamed some broccoli. When the cake was done, the bread went in the oven; it looked mostly done when I left.

This afternoon, I'm stopping at Super 88 for noodles, and possibly more Szechuan spicy sauce (if they carry my brand; I hope so). The plan is to start the different chicken dishes as soon as I get home (I don't know what I'm putting on their chicken, possibly something spicy, and some veggies underneath), then make spicy almond noodles (I've been doing that a lot recently, too. That'll change when I find something else new and easy :-). Ideally, I'll sautee the other eggplant with peppers (both sweet and hot) and some of the not-really-sundried tomatoes I made Tuesday.

When their chicken's done, I pack everything up and bring it over. The list (lest I forget something): chicken, buttercup squash, challah, salad fixings (including tomatoes), some form of eggplant, almond noodles, and the cake.

For me: challah, chicken soup (dumplings?), almond noodles, chicken (with whatever veggies I put underneath; current possibilities include onion, garlic, potato, fennel, and/or tomato) , broccoli (I suspect there won't be time to sautee with ginger and garlic), buttercup squash, and whatever form of eggplant is left. Theoretically a salad, but I never seem to make salad for one. (A function of the impossibility of usable leftovers? Perhaps.)

I still have four kiwis that haven't yet inspired me to do anything with them. Anyone (a) have suggestions or (b) want them? They're just about ripe now, so it would have to be soonish. (Note that I'll be offline by 6ish tonight.)

If I hadn't wasted so much time last night, the plan was to use InfiniteHotel's description for potlikker (and meat and greens, of course :-), but I need that pot for the soup (and there's little enough time this afternoon that I don't want to try something new that I'll have to pay attention to). Later this weekend, instead.


¹ Peeling butternut squash always reminds me that summer and winter squashes really are related, it's not just a name: both leave a layer of something on my hands that never seems to wash off easily. I hate the feel of it.

ETA Oh, and for future reference, a recipe for honey apple pie, if I want to make one for R"H. I don't think I'll include the raisins, though.

Comments

[fetteredwolf.livejournal.com]

Sounds good. =)

Shabbat Shalom.

[magid.livejournal.com]

Thanks.

Hope you had a good Shabbat yourself.