Thursday, December 27, 2012

Shabbat Menu

I can't believe it's almost Shabbat again!
The week really flew.

It's pretty incredible how that happens - on Monday you're thinking, "how will I EVER get through this week?" and by Thursday night, you just can't believe how quickly it went!

But that means it's time to cook for Shabbat again!

Here's my plan, I'm hoping that it will keep everyone happy.

Homemade Challah (I'm really low on flour so for the first time in a LONG time I will only make a small batch)

Vegetable soup (found some cheap cabbage this week, so I threw that in the pot to saute with the onions, also used garlic, celery, carrots, and kishuim/summer squash)

Vegetarian Cholent for lunch (DO soak that barley overnight first, it makes such a difference. I don't know why, but it does!)

Chicken - haven't figured out how I'm preparing it yet.

Rice (as usual)

Roasted potatoes (old standby too)

Honey-Cinnamon Oranges

Israeli Salad

Apple Crisp

Are my menus too boring and predictable? I keep coming back to the same old things, because that way I know my kids will eat the food I make! Last week I made roasted red peppers and no one touched them! What can I do?


  1. I'd rather the clients eat and enjoy the food than serve wonderful concoctions that nobody likes. Know your customers - and you obviously do. Shabbat Shalom.

  2. Thank you! I'm just going to give up on the idea that I will ever be a gourmet chef. :-)


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