Happy New Year!!!
Wishing a sweet and happy year for everyone!
Happy New Year to all y'all!! What did everyone cook this year?
A late TGIF too! On the road here the last couple of weeks... just got back from the game down in OKC. Have a great rest of the weekend everyone!!
My best wishes, also, for a Happy New Year! I wasn't sure what the proper salutation was, so I didn't post before. I decided I'd just follow Gina and David's lead.
How do you feel about e-cards?
TGIF and an easy fast...
Happy New Year!
Return of the return of the Vegetable Basket Challenge
L' Shanna tovah. A sweet and healthy New Year. We had capon with roasted brussel spouts and potatoes, Honey cake for dessert. Very simple this year.
L'shanna tovah from me too! Dinner last night was the regulation brisket and chicken legs for the grands. Sides were potatoes, a savory and a sweet kugel ( a trial, which I won't be making again), orange carrots, snap peas, and a mushroom rice for me. Dessert was birthday cake for DSIL who ended up working late so DD took it home. Luckily I had made an apple crumble too.It was a steamy 90+ degree day, not fun having the oven on for so long!
I was so busy trying to get something done for work and then finishing diner prep Friday that I missed this.
L'shana Tovah to all my cooking forum friends.
Rosh HaShanah dinner turned out very well for us. We had challah made by DH, homemade pasta with pesto (partly because the basil plant needed to be trimmed), zuppa di ceci over crusty toasted bread (a new recipe that I was trying out - even the food critic liked it) and kugel.
DH made a larger kugel and a frittata to take to a friend's house for Rosh Hashanah lunch.
One down, two to go (Yom Kippur and then Sukkot!) LOL
Happy New Year to y'all.
I can't believe I forgot my new 'tradition' - store bought, overly decorated, birthday cake - 'Happy Birthday to the World'. Mostly ceremonial. Next year!
Otherwise, copied/pasted from the other thread,
- Honey Mustard chicken- Sweet and sour meatballs (FORGIVE ME FOR USING KETCHUP AND GRAPE JELLY - AT LEAST THE KETCHUP IS ORGANIC TJ'S NO HFCS!)- Noodle kugel- mock chopped liver - disappeared!- steamed veggies - throw 'em in a pot
Dessert will be honey cake and an apple pie bought by another family - we sang 'happy birthday' with that instead.
Next day I brought Silver Palate's American Potato Salad, by request, to FIL/MIL's place.
Up for air, then back down again for Kol Nidre on Sunday night!
Thanks for checking in y'all. I just saw the post that Denise started last week. I've really enjoyed ready about your holiday dinners over the years. The whole Kosher thing was new to me until I met everyone here.
Shana tova, all!
I made: challa, adafina*, roasted Brussels sprouts, Persian rice, "Robert Redford" salad, and sliced tomatoes from the garden. My friend made a fabulous honey cake.
*What is "adafina" (or "d'fina")? It's the Moroccan version of cholent. Recipes vary widely, and I bet a lot of posters have favorite recipes. I used lamb (yum), a cut-up chicken, spicy meatballs, sausage, marrow bones (beef and lamb), eggs, rice, cabbage, carrots, leeks (those leftover ones!), onions, garlic, chickpeas, and mint. (My brother said, "and an outboard motor.") Needless to say, we will be eating it for some time!
The second day we had a birthday cheesecake -- not for jessyf's reason, but because it was my daughter's birthday (and lowspark's son's, too -- and they are pals). jessy, a 5-year-old sitting next to me at services had a book that was about exactly that: having a party with a bakery birthday cake for the world on RH. Did you read that book, too?
L'shana Tovah to all!
I posted my menu on the other thread. I did make a tri tip roast which was really delicious. And monkey bread with shredded apple, brown sugar, cinnamon and melted butter as the filling. It was a hit!Thanks for remembering gellchom! Yeah, our kids share a birthday which always falls close to the holidays.
And please tell us what Robert Redford salad is! I've never heard of that.
Gellchcom: I bet it was the same book that inspired me - The World's Birthday. I LOVE that spin!
Yep, Jessy, that's the book. I liked it.
May, here's the recipe for the salad. I have no idea if this is really Robert Redford's recipe. But anyway you can think of him for inspiration when you make it!
Robert Redford's Terrific Green Olive Salad9 ounces frozen artichoke hearts [I use more; canned work, too]1 cup boiling water1 head romaine lettuce, torn up1 cup mung bean sproutsDressing1/2 cup vegetable oil1/4 cup wine vinegar or 3 tablespoons fresh lemon juice4 teaspoons fresh dill, chopped1 tablespoon chopped parsley2 scant teaspoons granulated sugar1 teaspoon Dijon mustard1 teaspoon salt1/4 teaspoon fresh ground pepper1 cup pimento-stuffed olivesPlunge artichoke hearts in boiling water; remove pan from heat and let stand only 2 minutes. [Or use canned.] Drain and chill.Combine artichoke hearts, romaine, bean sprouts and olives.In small jar with tight-fitting lid, combine vegetable oil, wine vinegar, dill, parsley, sugar, salt, mustard and pepper. Shake well to combine.Just before serving, pour over salad and toss until well coated. I don't use all the dressing.Serve with barbecued steak or grilled rainbow trout.
*I'm way late for TGIF and just as late for Rosh Hashanah, but Happy New Year to all my friends here anyway.