Adele’s back to finish off her Friday night meal with some dressed-up rice, because what’s a Shabbat dinner without rice in a Syrian household? Did you miss her chicken and braised carrots from earlier this week? Catch up!
I copied this recipe so long ago out of I-cant-remember-which cookbook, and have been meaning to make it ever since (ed note: we always do that! Do you?). So simple, so delicious. Continue reading
Remember Adele? She made something to serve on the side of the ginger chicken. Check it out:
I thought I was making mechshi cusa (stuffed zucchini), but when I went to get it from my freezer, I realized that I had only had dairy meschi, not meat. I decided to braise baby carrots in the mechshi sauce I already made. They turned out so good!
Please welcome Adele, our favorite brother’s wife, who knows we’re busy so is helping us out on the blog this week with three recipes that make up a great Shabbat dinner!
Hosting Friday night dinner is not as easy as my mother makes it look; especially when you have a baby who loves to climb all over the place. To make it easier, I decided that my recipes needed to have five ingredients or less—and no fussy stuff!
Now that it’s November, we’ve been getting a lot of winter squash from the CSA. You may remember my zucchini overload this summer, which I turned into a pasta dish, but winter squash is a totally different vegetable (and butternut is our favorite), so we created a pasta and squash dish just for these chilly months.
Head on over to Kosher in the Kitch for our Winter Squash Penne recipe!
(You may remember them from when we shared our Kosher Pad Thai there.)
