Thursday, May 15, 2014

What I'm making for Shabbat

I say the same thing every week - how did the week slip by so quickly?!

We've been super busy around here and we are sooo looking forward to a quiet, restful Shabbat. (And then maybe, maybe, a free museum on Monday?)

But we'll probably be a little nutty and do a Friday tiyul first.

So the plan is to do some cooking (not a lot) tonight, and then most of the work between 4 pm Friday and candlelighting time.

Focusing on getting everything into the oven and hardly using the stovetop, it is just too hot for an open flame in my kitchen these days (no, we have not begun using the A/C yet, you'll hear about it when we do. Not using the A/C should hopefully help keep our electric bills under control...)

Fresh Whole Wheat and Oat Bran Challot
Vegetarian Pate (instead of soup) - haven't written up this recipe, if I have time, I will.
Black Bean Cholent because my family doesn't think there's a problem eating cholent in the summer
Chicken in honey-mustard marinade (I never blog my chicken recipes because I only make them immediately prior to shabbat!)
Oven-baked rice
Roasted Kishuim
Potato Kugel
Purple Cabbage Salad
Make-your-own-salad with whatever other vegetables we have

Baking: Brownies, Chocolate Chip Cookies, Banana Cake

Seudah Shlishit will be sandwiches, spreads, salads, and corn bread cake


  1. It should probably be obvious to me, but can you post a recipe for the oven-baked rice? Rice is one of those things that is supposedly impossible to botch, but I always seem to botch it.

    1. Oh wow, wish I knew the exact measurements, but I just eyeball it. I put my rice in a baking pan, add a bit of olive oil and salt, and water. I put in enough water to cover the rice and have about a quarter inch of water above the rice. Cover tightly with foil and bake. I usually put it in at the same time as the chicken and take them out at the same time.


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