Shabbat Parashat Shoftim, Sept 2-3, 2011

Last week, in my excitement about having family visit, I made too much food. So I wrapped it up and froze it and this week I'm on easy street.

Here's what I'm making:

Homemade Challot (trying to get back to that!)

Butternut Squash and Apple soup (it may not feel like fall outside, but I found some cheap butternut squash this week so we HAVE to have this soup!) - saute onion, garlic, and a tart apple in olive oil. when lightly browned and soft, add a tablespoon of flour and continue to stir. Then add soup stock or water and bring to a boil. Then add cooked butternut squash, bring back to a boil. Puree. Add cinnamon, salt and pepper to taste.

Chicken with honey and ginger (from the freezer)

Carrot Kugel (from the freezer)

Something for my vegetarian child (haven't decided what, though. maybe he should decide)

Steamed snow peas

Make your own salad

If my kids are good and let me have a bit more time, I'll even make a chocolate cake, or I'll have them make one! I use the "Grand Fudge Cake" recipe from Ghirardelli Cocoa, but I modify it somewhat... (like oil instead of butter - and I only use 1/2 the amount, whole wheat flour instead of white, and rice milk instead of dairy milk...)

What are you making?
Shabbat Shalom!

While searching through my recipes for my Challah recipe, I came across an old version of my challah recipe. Of course, I've played with it and changed it, but I think this was the basis for our  current Challah! This one certainly looks well used, and I believe it dates back to my Texas days...


This post was linked up to the Hearth and Soul blog hop on Nov 22, 2011