Thursday, June 30, 2016

Shabbat Menu (a.k.a where did my week GO?)

This has been a week. A week of dress rehearsals, recitals, birthdays, trips to far away cities; a week of too many kids coming down with colds, a week of exhaustion. A week of a horrific terror attack that is so horrific it has the whole country reeling. A week of answering questions and a week of too many questions left unanswered.

So it has been a WEEK. A week that snuck past me.

And I'm ready for Shabbat.

My house is not ready, though, and the food is not cooked. So now I am sitting here writing up my Shabbat menu.

These are all the foods I'm going to make, they'll be served as needed at each of the three meals.

Homemade Spelt Challot (with Oat Bran and flaxseed)
Chicken wings in a few different sauces, and some chicken breast as well
Potato Kugel
Black Bean Cholent
Roasted Cauliflower
Brown Rice with Wild Rice
Stir-Fried Tofu with Date Honey/Ginger Sauce
Lettuce salad with honey cinnamon oranges
Carrots, Cucumbers, and Red Peppers
Egg Salad
Chocolate Crispy Rice Squares

If I get around to it, I'll make some sort of muffins, maybe even Pumpkin Muffins since I picked up a large piece of pumpkin-like squash from the sug bet rack today! (That pumpkin was fine except for one bit I had to cut away. An amazing deal at 2 shekels/kg - it weighed almost 2 kilo. It'll go far!)

Shabbat Shalom

1 comment:

  1. Being vegetarian like you, I always have to really think out our Shabbat dinners because we often have non vegetarian guests. So I want the meal to feel satisfying. This week I am making a cauliflower recipe from Indian Cuisine, a Middle Eastern Okra recipe in a tomato sauce, Black Beans and Basmati rice, guacamole, Summer salad and baked sweet potatoes.Your stir fried tofu sounds interesting.
    Shabbat Shalom


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