Cooking for Sukkot Part 2

The cooking saga continues…but tonight’s dishes were a little less intense. Which may be why I decided to make beef ribs at 11:30pm for lunch tomorrow?

I’ve been to three different grocery stores this week so far – Whole Foods (per usual), the kosher market (also usual, though less frequent than WF, which I’m now calling WF, so get on board), and Ralph’s which I go to almost never.

And I have suspicious feeling I’ll need to go again. Because three zuchinnis does not feed 8 people. Though, I also have about a hundred peppers (or three packages) for one meal of 8 and one meal of me, and two unnecessary circle boxes (what is the word for those yellow containers?) of tomatoes, so maybe I’ll make a medley of sorts. Even though veggie medleys with tomatoes remind me of ratatouille at Brandeis which was/is the bane of my existence because it was a)gross and b)full of hidden mushrooms which meant that c)it made my allergies worse. But anyway. I digress.

Tonight, I cooked:

White Rice

White rice. Now don’t get excited. It’s plain white rice with a little salt. For instructions, see a package of rice. I believe this is Indian Basmati if we want to get really specific.

Curried Sweet Potatoes

 

Curried sweet potatoes –

thinly slice sweet potatoes. Place in pan that’s coated with oil (I used safflower). Sprinkle with salt, pepper, turmeric, cumin, coriander, and parsley to taste.  Drizzle on more oil til moist. Mix. Cook until potatoes are soft. This totally depends on your oven. Usually it takes me 30 min at 400, but this time it too me 50 on 350. So whatever works for you. Bottom line is these taste like chicken and are awesome. And also I stole this recipe from a friend, so thanks, Al.

Lentils

 

Lentils – self explanatory. Follow the instructions on the bag. I use red lentils. I just added salt, pepper, and garlic to the water. Not sure I made enough though, so may have to revisit this tomorrow, too. We’ll see.

Potatoes with Rosemary

Potatoes – slice thinly. I liked to halve and quarter the slices, too. Coat the pan in oil. Again, I used safflower. Any will do. (Like Joseph’s dreams. Damn, I’m tired). Sprinkle on rosemary, garlic, and salt to taste. Then a teensy bit more oil, mix, and cook. See sweet potatoes re: timing, as in oven times may vary, etc. but these take about 20 min on 400. These should be soft yet crunchy. So like not mushy but not raw. You know a cooked potato when you see one because it takes all your willpower not to eat it.

And for funsies, my lunch for tomorrow — beef ribs and tomatoes: put on grill pan. Add rosemary. Cook until desired tenderness. I like them well done but also I’m tired so I can’t care much.

Grilled Beef Ribs with Tomato

Did I mention I also have the lofty plans of watching Sleepy Hollow and The Newsroom tonight? Oh, but it’s midnight. This is that other kind of Cinderella story, where midnight comes and screws things up.

 

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