Friday, September 16, 2011

Shabbat Parashat Ki Tavo, Sept 16-17

This has been a really busy week for us, and I only got around to thinking about Shabbat on Friday morning!

So here goes:
Homemade Challah - from the freezer

Butternut Squash soup

Chicken marinated (and baked) in BBQ sauce

Spicy Roasted Potato Wedges (mix olive oil, mustard, spices and salt to taste, coat potatoes with this mixture, and roast in the oven at 425 till done)

Roasted Kishuim (with olive oil, salt, and pepper)

Roasted Eggplants and Tomatoes (served cold)

Something with chick peas, since I cooked some up this morning!

Vegetable sticks - Cucumbers, Carrots, and Peppers

Fruit for dessert

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