Month: January 2014

Applesauce
American, Dessert, Parve

Applesauce

I like to steam the apples for Applesauce in their skins so some of the red color from the skins comes off on to the apples. I don’t officially steam them by putting them in a steamer basket. That process takes too long. I fill a large pot with water […]

Barbecued Pot Roast
American, Entree, Red Meat

Barbecued Pot Roast

This recipe for Pot Roast calls for simmering the meat stove top until soft; and then slicing it and smothering it with a quickly made mock barbecue sauce. You could open a bottle of your favorite sauce; but these ingredients are so easy to mix together that it pays to […]

Roast Cornish Hens
American, Entree, Poultry

Roast Cornish Hens

Roast Cornish Hens was one of my parents’ favorite meals. Often, as Shabbat approaches, I am reminded of all the Friday night dinners my parents ate at my table.  My Mother liked them because they are small and my Father liked them because they have both dark and light meat […]

Thursday: Prep!
Uncategorized

Thursday: Prep!

OK-it’s Thursday and it’s time to cook. First job is to get the pot roast prepared and in the oven so it can braise and cool before I refrigerate it. While the meat is braising, I steam the apples and make applesauce. Why the applesauce now-you might ask. If you puree the […]

Wednesday: Picking My Menu
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Wednesday: Picking My Menu

It’s Wednesday and that means I decide on my Shabbat menu. I think to myself – what haven’t I made for awhile that everyone really likes and will warm us up on a cold Winter night? Here’s my menu: First Course Onion Soup Second Course Chicken Nuggets Barbecued Pot Roast Potato Kugel […]