Friday, June 24, 2011

6-24-2011 Just the Two of Us Shabbat Dinner

King Hock and I are constantly entertaining our friends and family with Shabbat dinners. This is one of our greatest pleasures.

Rarely, do we forgo having guests, where it's just the two of us (not counting the kiddos.) When it is just us, it's an extra special time for us as a family, also after the kids go to bed, as a couple. We sometimes stay up late, deep in coversations, or we crash early depending on how we feel.

I'm looking forward to our "Just Us" Shabbat dinner tonight.

It is really hard for me to keep in mind that I am only cooking for 2. I try not to make as many dishes, but I always end up adding more as I cook, I can't help myself.

Here is our menu for tonight:

1. Challah
2. Salmon Cakes with Horseradish Aioli
3. Spinach Salad with Pink Poppy Seed Dressing, recipe below
4. Carrot Cumin Soup with Israeli Couscous, recipe below
5. Sticky Orange Herb Roasted Whole Chicken, see recipe below
6. Stuffed Mushrooms, see recipe below
7. Steamed Haricot Vert
8. Cookie Dough Ice Cream Bars

Here are some of the recipes and pics:

Pink Poppy Seed Salad Dressing

1/2 C. sugar
1 t. dried mustard powder
1 t. salt
1/2 C. red wine vinegar
1 1/2 T. grated white onion, with the juices released from grating
1 C. vegetable oil
1 1/2 T. poppy seeds

In a large measuring cup place the sugar, mustard powder, salt, red wine vinegar, grated onion and juice, and vegetable oil. Use an immersion blender, and blend for 5 minutes until mixed and very thick. Stir in the poppy seeds. Refrigerate until ready to use. Serve with any salad, goes well with a fruit salad too.


Carrot Cumin Soup with Israeli Cous Cous

I do not like cooked carrots, but I love this soup. This outstanding recipe is from Kosher by Design Short on Time, I tweaked it a bit. My version is perfect for 2 people plus a little extra.

1 1/4 C. water
pinch of salt
1 C. raw Israeli couscous

1 T. olive oil
1/4 large onion, chopped
1 stalk celery, chopped
1/2 t. ground cumin
pinch of tumeric
pinch of nutmeg
pinch of black pepper
pinch of salt
6 large carrots, peeled and chopped
3 C. chicken broth
1 C. unsweetened soy milk

soy sour cream, garnish
green onions or chives, finely chopped for garnish

To make the Israeli couscous:

Bring the water and pinch of salt to a boil in a small pot. Add the couscous, cover with a lid, remove from heat, and set aside.

In a medium pot, place the olive oil and heat over medium. Add the onion and celery. Sautee for 5 minutes until the onion is tranlucent. Add the cumin, tumeric, nutmeg, pepper, and salt. Stir until the spices are fragrant.

Add the carrots and cook for 3 more minutes. Add the broth, bring to a boil and reduce to a simmer uncovered for 20 minutes, or until the carrots are fork tender.

Use an immersion blender, and blend right in the pot until smooth. Stir in the soy milk.

To serve, make a mound of Israeli couscous in the middle of a soup bowl, ladle the soup around the couscous. Add a dollop of soy sour cream, and sprinkle on some chopped green onions or chives. Sprinkle with a little bit of cumin, and serve.


Sticky Herb Orange Roasted Whole Chicken

YAY! This is the first recipe I have made from my new cookbook, Kosher by Design Teens and 20 somethings by the talented Susie Fishbein. I made it a little bit differently then she did, I can't wait to eat it tonight. I used a chicken stand. I think they sell them at Lowe's, I found mine at Walmart in the outdoor grilling area.

1 whole chicken
salt and pepper
1 orange
6 T. orange marmalade
2 T. teriyaki sauce
1/2 t. dried or fresh rosemary, crumbled or chopped
1/2 t. dried thyme
1/2 t. garlic powder
1/2 t. onion powder

Preheat the oven to 350 degrees.

Cut the orange in quarters. Stuff the inside of the chicken (or the chicken stand) with  3 of the quarters. If using chicken stand, place the chicken on it. Use the remaining orange quarter and squeeze the juice all over the chicken. Sprinkle the chicken with salt and pepper.

Mix together the orange marmalade, teriyaki sauce, rosemary, thyme, garlic powder, and onion powder in a medium bowl. Using a pastry brush, brush this all over the chicken. Set aside the remaining glaze.

Place chicken in the oven for 20 minutes. Remove, and brush with glaze. Put back into the oven for another 20 minutes, brush again, and put back into the oven for another 20 minutes. Bake the chicken for 30 more minutes until it is nicely glazed and a meat thermometer inserted into the thickest part of the thigh registers 165 degrees. (Total cooking time 1 1/2 hours)

Remove from the oven. Let stand 10 minutes, then cut into pieces to serve.

The above pic is before the chicken was placed in the oven the first time.

This is a picture of the chicken after 1 hour of cooking.

Stuffed Mushrooms

This also is inspired from my new cookbook KBD Teens and 20 somethings. King Hock LOVES mushrooms, he is going to flip! These actually come from the appetizer section, although I'm making them as a side dish. I halved the recipe because it's for 2, this is the full recipe.

In case you are wondering Panko bread crumbs are Japanese bread crumbs that are crispier than regular bread crumbs. You can find them in the Asian section at any grocery store. There is an organic one I like that comes in a plastic container, Kikkoman also sells them in a box.

1 pound mushrooms, white, or baby bella
2 T. olive oil
1/2 onion, finely chopped
2 cloves garlic, minced
1/2 t. dried thyme
1/2 t. dried basil
1/2 t. salt
1/2 t. pepper
1/2 C. panko bread crumbs
6 green onions, finely chopped
1/4 C. non dairy cream cheese, I use Tofutti

Preheat the oven to 400 degrees.

Clean the mushrooms by washing them in water, and drying with a paper towel removing the dirt.Remove the stem by pulling it out. Set the mushroom caps aside, and finely chop the stems.

In a large fry pan heat the oil over medium heat. Add the chopped stems, onion, garlic, thyme, salt, pepper, and basil. Sautee until the mushrooms start to release a bit of liquid (5 minutes).

Sprinkle on the panko breadcrumbs. Cook for 1 more minute stirring.

Remove from the heat and mix in the green onion and soy cream cheese. Stuff this mixture into the mushrooms caps, making mounds ontop.

Bake for 25 minutes.

This is before the mushrooms were baked.

Here is a pic of the Cookie Dough Ice Cream Bars from yesterday this is so you can see the layers:

King Hock just walked in the door and saw the table set with only 4 places, he said "Is is just us tonight?!", I shook my head yes, and then he goes, "Wow!"

Have a good Shabbat! Pin It

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