Usually my Shabbat dinners consist of chicken something. But tonight since I have been running around town and haven't had the time to go all out, it will be vermicelli with turkey sausage and fresh spinach in a red sauce and broccoli. And I am really cheating by using a jar spaghetti sauce as my base.
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DH does the coking mostly - 'cuz he's home and I'm not ...
tonight I think it is oven roasted chicken and baked potatoes.... and what ever veggie I bring home.... he usually makes enough chicken that there is plenty for tomorrow as well
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This is a CF discussion group for Messianic Believers to discuss and share and examine their journey toward Torah Observance.
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"War is an ugly thing, but not the ugliest of things; the decayed and degraded state of moral and patriotic feeling which thinks nothing is worth a war, is worse.
"A man who has nothing which he cares more about than he does his personal safety is a miserable creature who has no chance at being free, unless made and kept so by the exertions of better men than himself."
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sephardi is more savory. I make mine of course without meat and with vegetable stock as a base. Then I add in tons of herbs and garlic. The result is a chunky vegetable stew that is extremely savory. Dr. Pepper has 22 flavors, my cholent as 134.
who was that directed at Tishri? Here's my recipee for Linguinee with Bourgamelle sacue:
Linguinee with Bourgamelle sauce.
1. cup fresh mushrooms (nothing fancy here)
1 cup chopped olives of preffered cured variety
1 large onion
soupshon of EVOO (Extra Virgin Olive Oil)
1 teaspoon kosher salt
2 whole cloves of garlic, minced (two tablespoons pre-minced garlic) or more to taste
1 3/4 cups fresh diced tomatoes
1/4 cup sundried tomatoes (I use a bit extra--get those vitamins!)
various italian herbs to taste
1 can/jar preffered marinara sauce
1 standard bag of linquinee
Chop onion coursly. In a large skillet caramalize the onions with the EVOO and roast the garlic (high heat). Then add mushrooms, olives, and sun dried tomatoes. Sautee over medius-high heat until almost done. Then reduce heat to low and add tomatoes, seasoning and marinara sauce and simmer until ready. Should be thick enough toeat with a fork.
In a seperate pot cook the linguine until it reaches the al-dente stage. Whatever you do, do not throw it against the wall to see if it sticks to determine if its done. In so doing you will stop at the wrong point and the dish will be ruined.
Serve with garlic bread, sangria (see below), and fresh salad. Enjoy!
Sangria
Sangria is traditionally made with a burgandy and then sweetened. One actually good use for Meneshevitz wine (other than pancake syrup) is the following:
3 naval oranges, sliced (unpeeled)
2 McIntosh apples, cored and chunked
1 small cluster seedless grapes, halved
2 liters bottles Kosher wine (use either Mogen David or Meneshevitz as you prefer or have available)
In large punch bowl, place fruits in bottom (keep a few slices of orange for garnishing top of sangria and egg of bowl) and then pour the wine. Allow to sit for about an hour, chilled of course.
Voilla, the perfect party pleaser.
(use K4P varieties of Kosher wine to make for Pesach gatherings)
Kosher Baked Zitti
1.5 cups asparagus tips and spears, chopped
1.75 cups fresh diced tomatoes (romas are best)
.75 cup Kosher wine (the sickeningly sweet variety)
.25 cup chopped sundried tomatoes
1 cup sauteed mushrooms
.cup caramalized onions
2 tablespoons roasted garlic, minced
2 teaspoons Kosher salt
other seasonings to taste
1 standard bag cut zitti
Cook zitti until just before the al dente stage.
In a medius saucepan combine all other ingrediants and simmer until asparagus is tenderand flavors are well mended.
In a 9x13 baking dish (pyrex works best) poor cooked, drained zitti into bottom of pan and then top with the sauce. If you must, put Kosher motzarella and parmesean on top. Than finish in oven until pasta has reached the al dente stage (cheese melted if any)
Extra ideas, you can add Kosher ground beef that is previously seasoned and browned. I don't eat meat, so I wouldn't have any advice on how that would work in the dish.
A take on Greek Village Salad
3 avocados, peeled and sliced
2 Roma tomatoes (you need them for the meatiness), sliced
1 can black olives, sliced
2 tablespoons minced garlic
oregano, kosher salt, black pepper
On a platter arrange slices of avocado. Next layer on the slices of tomatoe, and then the black olives. Then add seasonings. Refrigerate for at least one hour before serving.
this is very similar to the traditional greek village salad which is made with cucumbers. Its also relativly easy salad to make considering you don't have to search so many leaves of lettuce.
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