Kol Nidre Menu 5770

We are having a small number of friends over for dinner before Kol Nidre services on Sunday. Originally, my parents were to be joining use for the holiday and my upcoming birthday, but they were forced to cancel their trip.

Here is our menu for dinner:

  • Wine for Kiddush
  • Whole Wheat & Honey Challah  (from Marcy Goldman)
  • Chuck roast braised in sweet onion: 3 lb chuck or 5-6 lb brisket. Season with spice rub, cover with 2 thinly sliced sweet onions and braise in a slow oven 2-3 hours. Cool, chill. Remove excess fat from jus before reheating. If braising a brisket, slice cold, then reheat.
  • Smoked Chicken
  • Pomegranate-Apricot Brown Rice
  • Sliced vegetables (cucumber, tomato, etc.)
  • Garlic Green Beans (from Barb & David)
  • Dessert (from Lee Ann)
  • Decaf tea

L’shanah tovah tikatev v’taihatem (May you be inscribed and sealed for a good year)

Dinner Tonight: 9/22/2009

Thank goodness for leftover Rosh Hashanah turkey and Cooking Light Magazine, November 2008:

  • Turkey curry
  • Cranberry-mango Chutney: combine 3/4 cup mango chutney (Major Grey), 1/4 cup whole-berry cranberry sauce, 1/4 cup finely chopped Granny Smith apple. Stir and serve.
  • Brown rice (steamed, not boil in bag seen in recipe)
  • Steamed Cauliflower

Dinner Tonight: Penzeys Strikes Again

As you may already know, we love the Penzeys people – great seasoning mixes, herbs, and spices. They also have fabulous recipes in their catalog each quarter.  Tonight’s dinner is a great vegetarian option from Penzeys, Scott Koser’s Cheesy Tomato Bake. I made some modifications to cut the fat a bit, and the resulting casserole was picture perfect:

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I used Bisquick Heart Smart mix with skim milk as a start, as well as cutting down the butter used to sautee the onions. We don’t keep the 4S salt in the house, so I used Old World Seasoning, a low-salt alternative.  I found that my little rolling tool was perfect for getting the dough into the pan, too. If you don’t have Pasta Sprinkle, a basic Italian Seasoning Herb Mix would work just fine.

If you want the recipe, you’ll need to download the Harvest 2009 Catalog from Penzeys. It’s in PDF format and has the added bonus that you can see the other recipes from this issue.  Enjoy!