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L'Shana Tovah! and TGIF!

13 years ago

Happy New Year!!!

Wishing a sweet and happy year for everyone!

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Comments (12)

lakeguy35
13 years ago
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!!

David
sally2_gw
13 years ago
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.

Sally
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San - I am by no means an expert on Judaism but this is my understanding -- Yom Kippur is the Day of Atonement and is the holiest day of the year -the last of the 10 Days of Awe -- (the first day being Rosh Hashanah, the Jewish New Year) -- Reform Judaism teaches there are at least 3 reasons to fast: (1) for self-discipline - to remember that we can be master, not slaves, of our desires; (2) for empathy, so we can think of those who go hungry not by choice; and (3) for penitence, as part of the atonement we are supposed to seek during this time -- during the days of Awe, Jews are supposed to ask those whom they have hurt for forgiveness - Yom Kippur itself is for Jews to atone for sins they have committed against God-- the fast begins after the evening meal the night of Yom Kippur and continues until after sundown on the next day (all Jewish holidays go from sundown to sundown) - so one actually misses only 2 meals -breakfast and lunch the day of Yom Kippur -I actually like to fast on Yom Kippur, as it distinguishes Yom Kippur from all other days of the year for me, but I think most of my friends don't fast -- even so, they are all happy to join us for break-fast however(I'm expecting 40+ tomorrow night) -so I need to do a little more cleaning, as I'll be at temple all tomorrow -hope all who are fasting have a good fast -Happy New Year and for all, have a good weekend!
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Thanks to you all for the kind holiday wishes. I love learning and sharing holiday traditions and am glad to see others do as well. Jessy, I love the birthday cake! And I've had that Jerusalem kugel, it's great. I wish someone in my family besides me would eat a noodle kugel - they are strictly potato people. Ellen, I can't wait to see the remodel photos - I'm jealous, this place needs a major face lift, but it's going to have to wait a few years. Glenda, challah is easy. I use my bread machine for the dough then braid it. And a round one is even easier, no braiding. I add extra honey for the round (no raisins for us) and twist it into a round cake pan. Sometimes I'll form small balls and but them side by side in the round pan for a pull apart round challah. Those are great for dinner since they come off like rolls, but they don't slice well for toast the next day. Lowspark, I'm sorry your kids weren't around, but it sounds like you had a lovely dinner. I had to miss an all day food science lab for Rosh Hashanah this year, so I totally understand your kids not being able to leave school. I really didn't want to miss, but my prof was very understanding. I'll probably still have to make up the lab, which stinks, but nothing I can do about that... I'm hoping everyone has a healthy, happy and peaceful year, no matter what your religious beliefs. AM
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The first thing that came to my mind was Grilled Ratatouille. You could sub out nearly an veggie you like. It's delicious served over pasta or rice. Grilled Ratatouille Source: Rachel Ray Magazine 3 large tomatoes, halved crosswise 2 bell peppers, quartered 2 zucchini, thickly sliced lengthwise 1 eggplant, thickly sliced lengthwise 1 onion, thickly sliced crosswise 1 head garlic, halved crosswise 1/4 cup extra-virgin olive oil Salt and pepper 1/2 cup pitted kalamata olives, sliced 2 tablespoons red wine vinegar Preheat a grill to medium-high. On a large baking sheet, arrange the tomatoes, bell peppers, zucchini, eggplant, onion and garlic in a single layer. Brush with the olive oil and season with salt and pepper. Transfer the vegetables to the grill and cook, turning once, until just tender and slightly charred, about 5 minutes for the tomatoes, 8 minutes for the peppers, zucchini and eggplant and 10 minutes for the onions and garlic. Return to the baking sheet and let stand until cool enough to handle. Chop the peppers, zucchini, eggplant and onions into �-inch pieces and transfer to a large bowl. Squeeze out the garlic cloves, finely chop and add to the bowl. Working over the bowl, slip off and discard the tomato skins and remove the cores, then crush the tomatoes with your hands and add to the bowl. Add the olives and vinegar, season with salt and pepper and toss. You could do the same with a Roasted Vegetable Tart-sub the veggies you have. Delish! Roasted Vegetable Tart 1 medium zucchini, sliced 1/4 inch thick 1 cup bite-size strips red and/or yellow sweet pepper 1 small red onion, cut into thin wedges 4 large button mushroom caps, sliced 1/4 inch thick (about 2 cups sliced) 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 9-ounce package frozen artichoke hearts Nonstick cooking spray 1 15-ounce package folded, refrigerated unbaked piecrusts (2 crusts) 1 5-ounce container semi-soft cheese with garlic and herb 1 3-ounce package cream cheese, softened 2 teaspoons milk 2 tablespoons grated Parmesan cheese 1. Preheat oven to 450 degrees F. In a large, shallow baking pan, combine zucchini slices, sweet pepper strips, onion wedges, and mushroom slices. Drizzle with oil; sprinkle with salt and black pepper. Toss to coat. Bake uncovered, in the preheated oven for 12 to 14 minutes or until tender, stirring once halfway through baking time. 2. Meanwhile, cook artichoke hearts according to package directions; drain. Halve any large artichokes; stir into roasted vegetable mixture. Set aside. 3. Reduce oven temperature to 400 degrees F. Lightly coat two baking sheets with nonstick cooking spray. Unfold piecrusts according to package directions. Place each piecrust on a prepared baking sheet. 4. In a large bowl, beat semi-soft cheese with garlic and herb and cream cheese with an electric mixer on medium speed until smooth. Spread half of the cheese mixture over the center of each piecrust, leaving a 2-inch border. Evenly divide the vegetable mixture between the piecrusts. Fold piecrust edges partially over the filling, pleating as necessary. Brush edges with milk; sprinkle with Parmesan cheese. 5. Bake in the 400 degrees oven about 20 minutes or until golden. Let stand on baking sheets on a wire rack for 10 minutes. Cut into wedges to serve. Serve warm. 6. Makes 2 tarts (16 appetizer servings) Linda
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barbara48
13 years ago
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.
compumom
13 years ago
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!
Cloud Swift
13 years ago
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.
jessyf
13 years ago
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!
lakeguy35
13 years ago
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.

David
gellchom
13 years ago
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?
lowspark
13 years ago
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.
jessyf
13 years ago
Gellchcom: I bet it was the same book that inspired me - The World's Birthday. I LOVE that spin!
gellchom
13 years ago
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 Salad
9 ounces frozen artichoke hearts [I use more; canned work, too]
1 cup boiling water
1 head romaine lettuce, torn up
1 cup mung bean sprouts
Dressing
1/2 cup vegetable oil
1/4 cup wine vinegar or 3 tablespoons fresh lemon juice
4 teaspoons fresh dill, chopped
1 tablespoon chopped parsley
2 scant teaspoons granulated sugar
1 teaspoon Dijon mustard
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup pimento-stuffed olives
Plunge 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.
annie1992
13 years ago
*I'm way late for TGIF and just as late for Rosh Hashanah, but Happy New Year to all my friends here anyway.

Annie

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