Backwards Weekend

While we host many guests for Shabbat, they usually come for Shabbat Lunch.  Our dinners are typically small with 10-13 people. (I know, its relatively small).  Lunch on the other hand, frequently reaches 20.   This weekend is reversed.

Our community is very warm and welcoming.  In particular, new families don't get to eat shabbat meals at home for some time after they arrive.  The community makes sure that they have a place to eat while they get settling in a new country.   We have been inviting one of the new family for some time now, but they always had previous plans.  Finally, we got them to accept an invitation to Friday night dinner.  At the same time, another families plan's fell through, so we invited them also.  Instant large meal.  21 people.  Fortunately for us, no vegetarians, food allergies or particularly finicky eaters.  Good happy omnivores.

Tomorrow, we have a temporary bachelor over for lunch.  His family is in the states and he was left here to work and earn a living.  So, tomorrow we have 9 for lunch.

I made very nice roast potatoes this weekend.  My wife usually purchases white potatoes, but as I happened to be shopping this morning, I got red ones.  Nice difference.  The package said that they were for french fried, but the recipe I used created wonderful roast potatoes that taste wonderful.  I used a recipe from  I love this site because of the focus on organization and planning.

I had some turkey strips.  I marinated them with garlic, cumin, cayenne pepper, ground coriander (hel), ground ginger, cinnamon and cloves.  I sautéed onions and nice red peppers first and then stir fried the turkey.  Very nice flavor.  The recipe is from here.

Dinner - 21
Chicken soup with Matza balls
Shabbat Chicken (see recipe below)
Coq au vin
Tandoori Turkey stir fry
Brussels Sprouts
Green Salad

Lunch - 9
Roast Split Chicken
Roast Potatoes
Green Beans and and Garlic
Cold cuts

Shabbat Chicken
A recipe by Linda Jacob in the New Kosher Cuisine For all Seasons cookbook
2 Tbsp oil
1 onion sliced thinly
2 whole cloves
1 tsp ground cinnamon
1/2 tsp salt
t tsp tumeric
1 tsp fresh ginger
1 tsp minced garlic
1 chicken cut up and skinned

Saute the onion until it begins to brown.  Add the everything except the chicken and saute for a minute.  Add the chicken and brown lightly.  Reduce heat to low and cover for 30 minutes.  Transfer from the fire to the hot plate for shabbat.  This makes a wonderful sauce (I have no idea where it comes from since there are no liquid ingredients).

Serve over rice.


Anonymous said…
Thanks for sharing your blog and your recipes...and your Shabbat with us. You forgot that you served quinoa Friday night in addition to all the other wonderful dishes....and what about Leah's delicious cookies?? Would love the recipe.
We also featured you on our blog:
See you soon!
the Z's

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