Cooking for Sukkot Part 3

Tonight, I finished the pre-holiday cooking. It was pretty uneventful, which is good, because I’m hella tired. 

Curry Chicken

Curry Chicken – I sprinkled on cumin, turmeric, coriander, ginger and some canola oil. I couldn’t tell you how long I cooked it for if I tried. I was seriously thisclose to falling asleep when I put it in the oven, did a bunch of things around the house anyway, prepared the upcoming carrot cake and then eventually checked on the chicken and it was done. Maybe 40 minutes on 350? Maybe more? Seriously, who knows?

Carrot Cake

Carrot Cake – followed this recipe minus the walnuts: http://www.bettycrocker.com/recipes/carrot-cake/64acd01e-14ad-4e03-9fe1-b62b03ff4667. Can’t remember the last time I baked following a recipe exactly. Hope it came out good.

The good news is, with all the cooking, I still fixed a sukkah, ate dinner (for reals!) and watched Fox’s new comedy block minus The Mindy Project. God, I missed New Girl. 

Still to cook (but won’t blog because it’ll be sukkot already):

grilled asparagus, peppers, zuchinni, eggplant

corn on the cob

green beans (sauteed with garlic)

lentils

pineapple fritters (fried pineapple coated in garlic, cayenne pepper, paprika…you can also bread it if you want but I’ll likely be lazy).

roasted pears (seasoned with tarragon, ginger, and brown sugar; might not do the tarragon this go-round)

roasted carrots (seasoned with salt, pepper, and rosemary)

Grill pans are the greatest invention of all time. If you don’t have one, buy one. Best gift I ever got. Except maybe an M&M dispenser filled with M&Ms in the exact color order I wanted without my knowledge. That was a good gift, too. 

Less good gift? The hives that keep appearing on my neck sporadically. Kind of think they’re exhaustion related since I’m not eating. Are exhaustion hives a thing?

No matter. Grill pans, chicken, carrot cake, and half my cooking done means I can rest happy.

Advertisements

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.

 

Cooking for Sukkot: Part 1

It’s holiday season in Jewish land! Which means a TON of feasting. And a ton of cooking.

This time of year has been scary for me the past few years, because I have to figure out how to cram multiple feasts into my lifestyle, keeping in mind my three times a week rule and the everything homemade rule.

First of all, I need to give a shoutout to my mom and sister who made Rosh Hashana so much easier than it would have been. They slaved for a while to make sure I could eat well.

And now, it’s up to me to finish off the season with Sukkot. Luckily, I’m not cooking ALL six meals (Wed dinner – Sat lunch, not including breakfasts). Just 3 large ones, contributing one dish to a potluck, and having small meals that are just for me. Still, this kind of task can be daunting. For anyone, but especially when it comes to specific dietary needs.

But I am proof that it’s doable!

Here’s night one of cooking — recipes are either stolen or from my gut, or a combo. My apologies for the low quality pictures. Just go back in time to when Blackberries were the bomb diggity, and you’ll be like, WOAH, your phone took that picture???

Also, these are for two separate meals. More sides for each of these meals to come…

Herbed Chicken

Herbed chicken:

chicken , canola oil, garlic, oregano, thyme, black pepper. Cook at 400 until the juices run dry, anywhere from 30-45 minutes

Butternut Squash Kugel

Butternut Squash Pie/Kugel

http://www.joyofkosher.com/recipe/butternut-squash-souffl/

In the above recipe, I use frozen butternut squash cubes that I stick in the food processor. It’s also AMAZING with oat flour, but use 3/4 cups instead. This is my first time making it with maple syrup and cinnamon. Substituted ginger for nutmeg.

Eggplant Parmesan

Eggplant Parmesan

Sauce: tomato puree, garlic, oregano, thyme, parsley, cayenne pepper, salt, pepper

Cook in layers: sauce, small pieces of eggplant, pizza cheese, sauce, eggplant, pizza cheese, sauce, eggplant, cheddar cheese, sauce, parmesan cheese. Cook at 400 for 30 min covered, then 10 uncovered.

 

Gnocchi in maple butter sauce

 

Gnocchi in maple butter sauce

Gnocchi: http://allrecipes.com/recipe/gnocchi-i/ (make sure to follow this recipe. I recently tried to make this while I was exhausted, and wound up reading the instructions wrong and mixing the flour without the sweet potato. And then I had this whole to-do where I burned my fingers. And then the gnocchis wouldn’t stick. I wound up with what I call inside out ravioli casserole. It was DELECTABLE. But ugly. Not that these gnocchi are gorgeous, but they are at least a shape.

Sauce: http://www.foodnetwork.com/recipes/giada-de-laurentiis/sweet-potato-gnocchi-with-maple-cinnamon-sage-brown-butter-recipe/index.html – I substituted parsley and garlic for cinnamon, pepper, and sage. We’ll see how it goes!

Tons more to cook before Wednesday. But I’m happy and proud. I can eat really interesting, fun dishes. No need to be bland just because there are foods I can’t eat!