Shabbat Menu 10/12/2018
This menu is awesome.
Super fresh and colorful, okay maybe a bit heavy on the reds... 🙂 but fall did that to me.
🍺Dark N Stormy
1.5 oz rum
Fill glass with rum, top with ginger beer and ice. Garnish with lime wedge.
🍞Cashew crusted challah
Coarsely chop cashews, egg wash Challah and generously cover with cashews.
🌶️Spicy Red Pepper Dip
2 red bell peppers
4 cloves garlic
2 tbsp tahini
1 tsp salt
1 tbsp lemon juice
1 tbsp apple cider vinegar
Broil red peppers, jalapeno and garlic wrapped in foil, until charred. Place in Ziploc bag, and let cool. Remove skins.
Blend peppers, garlic with the remaining ingredients.
🥑California green salad
3 heads artisan romaine lettuce, chopped
3 scallions, sliced
1 avocado, cubed
3 tbsp olive oil
1 tbsp vinegar
sprinkle of garlic powder, onion powder, paprika, ground mustard, salt and pepper.
🐟Blackened red snapper
1 tbsp kosher salt
1 tsp smoked paprika
1 tsp paprika
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp cayenne pepper
Coat 4 red snapper fillets well. on both sides, with spice blend.
Place on baking sheet with an even coating of oil, bake at 550 for 6-8 minutes.
🥔Okra and Potato Salad
Cut into chunks, toss with olive oil and roast at 400 for 55 min.
Cut into chunks, toss with olive oil, salt and pepper and roast for 35 min.
Cook fresh okra in a skillet with oil, season with salt and pepper, turn the okra a few times, until lightly brown.
Dress and combine above components: 3 tbsp red wine vinegar, 1/4 cup olive oil, 2 tbsp capers, 1 tsp mustard powder, 1 tsp salt, and pepper.
🍅Tomato and Sundried Tomato Soup
1 onion chopped, 1 clove minced garlic, sauteed in oil in a big soup pot.
Then add 2 15 oz cans diced tomatoes, 1/4 cup sundried tomatos, 2 tbsp tomato paste, 2 cups water, 1/2 cup almond milk, 1 tbsp nutritional yeast, salt, pepper, oregano.
Allow to cook for 20 minutes, and blend with immersion blender.
Can serve with croutons.
🍆Turkish Eggplant Pie
2 eggplants- roast at 400 for 1 hour. Scoop out flesh, and blend until smooth.
Saute 1 onion and 1 yellow or orange pepper, with 1 tsp cumin and 1 tsp smoked paprika, for about 6 minutes.
Then add 4 chopped Roma tomatoes (small size), and 2 tbsp tomato paste. Cook the mixture out for about 15 minutes.
Add the blended eggplant, and 3 minced garlic cloves, 1.5 tsp salt, 1/2 tsp pepper. Stir the mixture over the fire to bring it all together.
Place mixture in pie crust, top with thin slices of tomato, and an even sprinkling of bread crumbs. Bake at 350 for 1 hour.
🍗Basil and balsamic chicken
1/2 cup basil
1/2 cup parsley
2 tbsp fresh rosemary
2 tbsp fresh thyme
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tbsp dijon mustard
Salt, cayenne pepper
Rub mixture into chicken, 8 chicken legs.
Refrigerate for 2 hours (or longer)
Bake at 350 for 1 hour covered, and 1 hour uncovered.
cause what could be better?
Thank you Eliezer Wodowski for posting.