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Thursday, February 10, 2011

Shabbat Parashat T'tzaveh (Feb. 11-12, 2011)

I have been pretty under the weather this week, and I am raiding my freezer for Shabbat, although I am making fresh chicken (my family likes it SOO much better fresh!), potato kugel (using up those potatoes before they sprout!) and fresh soup.

Here's what we're having:

Vegetable Soup

heat olive oil in soup pot, and saute onions, garlic, celery, thinly sliced carrots, and any other soup-worthy vegetables you have on hand. lower the heat and simmer for about 10 min. Add water or soup stock, herbs, spices, salt and pepper. Bring to a boil, then simmer for at least 30 min. I usually simmer for 1 hr or longer. This helps develop a hearty flavor! (serve with kneidlach - not happening this week! - or soup nuts or lokshen)


Oven-"Fried" chicken

Lightly spray a baking sheet or roasting pan with olive oil.
Coat chicken pieces with a mixture of mayonnaise, ketchup and pepper (I sometimes use ground black pepper, sometimes cayenne pepper). Then dip in breading mixture of your choice (I use either crushed cornflakes seasoned with garlic powder, onion powder and parsley, or a mixture of corn meal and whole wheat flour or wheat bran with those same seasonings, but you can use whatever breading you prefer!). Place on pan, cover loosely with foil - shiny side down and bake at 375 F until chicken is fully cooked. you can uncover it for the last 10-15 min. to brown the tops better. (I use a convection oven and I find that it browns well enough with the foil on and cooking the chicken covered keeps in more of the moisture...)


Potato Kugel  

I use a very simple recipe with the following ingredients: potatoes, onions, eggs, oil, salt, pepper. sorry I can't give out proportions. I just make it up as I go along.

From the freezer:
Carrot kugel, Toasted Barley, Tofu something, Brownies and whatever other goodies I find in there on Friday!

I'll probably throw together a simple salad of cucumbers, tomatoes, and peppers; and if I'm really feeling energetic I'll make a soup or stew in the crock pot so we can have something hot for lunch.

What are you making for Shabbat?

2 comments:

  1. I like it with the bold words! I'm just finishing up here b/c we're going to a Bat Mitzvah party tomorrow. We usually have almost the same thing every Shabbat - minor variations - this week it's: challah, broccoli soup, fricassee, hummus, babaganoush, brown basmati rice with paprika and sauteed onions, Israeli salad and for dessert a fruit compote. Wish I had some goodies in the freezer to use - sounds awesome to have a kugel and brownies in the freezer! xo Emily

    ReplyDelete
  2. Thanks, Emily! I actually bolded the words after thinking about what you said in your email!
    It'a actually easy to keep brownies and kugel in the freezer. Last time I made carrot kugel I made 6 of them so I could freeze them, and when I made brownies, I tripled the batch and froze some! (I have a huge freezer, by the way. Bigger than my fridge. I got in the habit of cooking for the freezer when I was expecting #3. Now that there are 4 kids and they are bigger and eat more (my boys eat a lot more than I ever did at their ages!), it's harder to keep the freezer full, but it's worth the effort...
    Enjoy the Bat Mitzvah! Sounds like a great Friday and a yummy menu!

    ReplyDelete

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