Happy Rosh Hashanna everyone!
Cooking was a bit crazy tonight. I’d been asked to make the lunch for tomorrow, since it was easier to get catered food for tonight. But because of the holiday and such, I unfortunately did not have my lovely assistants. So I ended up multi-tasking less and spending a lot longer in the kitchen. And I sliced my finger while cutting and juicing limes (luckily on the “meat” side of the kitchen…lol. Of course I immediately got myself cleaned up).
Because the meal needed to be parve and easy to serve cold, I opted for a Thai-inspired theme: Sweet Peanut Noodles, Savory Veggie Stir Fry, Lime Pepper Tofu, and some lightweight Raspberry Puff Tarts for dessert. Hopefully it will be good!
It was the first Shabbat of the year. The fact that I’m a senior (writing a thesis no less), has yet to sink in. I was also reminded of my incapacity to make cookies without them sticking to the pan. That, added to the fact both ovens had problems, made for a lot of scrambling and last-minute improv.
But such is life.
The menu for tonight:
Mediterranean Pasta Salad
Chicken Skewers with Savory Dipping Sauce
Chewy Lemon Cookies (While these are parve, and tasty, I had difficulties with them. Lesson learned: use the smoothest cooking sheet possible, with a good oven and lots of cooking spray)
This recipe also works for tofu. Just substitute extra-firm tofu, cut into 1 inch cubes, for chicken.
- 3 lbs boneless chicken breasts
- 1 cup breadcrumbs
- 1 tbs black pepper
- 1 tsp tarragon
- 1 tbs paprika
- 1 tsp salt
- 1 tsp powdered dill
- 1/8 cup olive oil
- Chop chicken into 1 inch cubes, being careful to remove any fat
- Preheat the oven to 400 degrees
- Place chicken pieces in a bowl, and pour in olive oil.
- Toss chicken in oil until completely coated
- Mix spices and breadcrumbs in a shallow bowl
- Add chicken pieces, and toss in mixture until coated with crumbs.
- Thread chicken onto skewers, about 4-5 pieces to a skewer
- Bake for 20 minutes, or until meat is white throughout
- 10 cups macaroni, cooked
- 3 green bell peppers
- 3 large beefsteak tomatoes
- 2 cups chickpeas, cooked
- 1 tsp salt
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 tbs balsamic vinegar
1. Remove the cores and seeds from the tomatoes and peppers
2. Chop vegetables into bite-size pieces.
3. Mix all ingredients except olive oil and spices in a large bowl
4. Combine vinegar, olive oil and spices in a small bowl; whisk throughly
5. Pour oil mixture over pasta and vegetables and mix until coated.
6. Serve chilled or at room temperature