Mama Deb (mamadeb) wrote,
Mama Deb
mamadeb

Cooking Farr - Three Dishes, Four Pots, One Oven

Tonight is Shabbat. Tomorrow night is Tisha B'Av. That means special food.

Menu:

Shabbat Dinner

Garlic chicken
Noodle kugel
String beans
Watermelon

I cheated with the garlic chicken, I do admit. I covered half a chicken (cut in four pieces) with garlic powder and put in a hot oven.

Shabbat Lunch:

Asian Orange-Beef Salad
Orange Beef strips
Lettuce
Scallions
Peppers
cherry tomatoes
Orange wedges
Chinese noodles
dressing of soy sauce, rice wine vinegar, vegetable oil and sesame oil, with garlic powder and sesame seeds


Orange Beef - browned pepper steaks in vegetable oil and braised with the juice and grated rind of one orange, plus soy sauce, rice wine vinegar, sesame seeds, sesame oil, ground ginger (couldn't find fresh) and garlic powder. Still braising. When done (when liquid is gone), will cool and cut into strips.

Pre-fast meal:
Sarah's Pasta (Slice garlic thinly. Cook in hot olive oil until brown. Add contents of one can of salmon. Add a touch of vinegar and some pepper. Meanwhile cook bowtie noodes (except I couldn't find them this time and used rotelli instead - any short pasta will do) and drain over frozen peas. Mix. Chill.)
Watermelon and banana

I've served Sarah's Pasta as a preTisha B'av meal for years now. It's just part of the tradition. Leftovers become the post-fast meal.
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