We're having family over for Shabbat. Its been some time since one of my siblings came to visit and we are very excited. Unfortunately, there are two other pressing items this weekend. One is that I'm leaving on a business trip Saturday night. The day before one of these trips is always more intense. The second issue is that my wife is running a Bar Mitzva weekend. In this case, it means that she will be working two out of the three shabbat meals for the Bar Mitzva and will not be eating with us.
So, to make things more interesting, we invited over one of my sibling's friends from the community. Their seven people added to our family and my sibling's five will make for a reasonably full dinner of 18. Lunch will be smallish with only 15 people.
There is a new tradition called the Kosher Cooking Carnival. Its a monthly compendium of Kosher cooking blogs. This month A Mother in Israel will be hosting the next Kosher Cooking Carnival on April 7. Topics will include Pesach recipes, kashruth on Pesach, preparing for Pesach, Purim accomplishments and recipes for getting rid of hametz. And anything else relating to kosher cooking. You can submit your own posts here, as well as any other posts you would like to recommend. The most recent one, KCC #28, is over at Frumhouse. Special thanks to Batya, who organizes the whole thing. I'll be submitting one of my posts this time.
This Shabbat, I make only one "interesting" dish. Its Curried Carrots and its fast (for those who want something that doesn't take hours to make). The recipe will follow after this weeks menus.
Dinner - 18
* Sweet Potato Soup
* Unstuffed Cabbage
Curried Carrots from the Best Recipes in the World (pg. 451)
* means brought by a guest!
Lunch - 15
Asian Chicken from the Garlic Festival Cookbook
Beef Wellington (Meat Roll)
Roasted Spaghetti Squash
8 carrots sliced into disks about 1/8 in. thick. Thicker chunks will take longer to cook.
One head of Garlic peeled and sliced in halves
2 Tbsp Oil
1/2 Tsp Salt
1 Tbsp Curry Power (I used Madras Curry Powder, the recipe suggests using Garam Massala as an alternative)
Mix all of the ingredients in a covered pan with 1/2 cup of water. Bring to a simmer and cook, covered for 20 minutes. Uncover and cook until the water is mostly gone. Remember to stir the pot every few minutes or the carrots may stick to the bottom and burn. If it dried out, as 1/4 cup of water.
Total cooking time is about 30 minutes with another 5 for prep. So far, those who have tried is have been very pleased!