Friday, August 5, 2011

8-5-2011 A Day in the life to make a Shabbat Dinner

Wow! This has been a crazy day.

Here is a peek into what happened in all of 5 minutes during my crazy loco morning:
Cleaning poop off my potty-trained 2 year old who pooped in his pants, then giving him a quick bath
Ironing my husbands t-shirts, he was getting ready to make a Talenti TV appearance!
Making scrambled eggs, toast, and sippy cups, all the while my 3 year old woke up and wanted me to bring him downstairs.
Fed the dog his breakfast too.

After the manic morning,, I managed to escape to the grocery store without the rascals, what a treat!

Then, the craziness never stopped.
 I took the boys to Chuck-e-Cheese, (the best part was my 3 year old clinging on to me for dear life when Chuck-e-Cheese came out, all I could do was laugh).
Even though Chuck-e-Cheese has new and improved pizza, I decided to skip it (based on previous experiences), and next, I took them for lunch at a restaurant.

After lunch, we came home, they napped, and I got to cooking. When they woke up, we went to a friend's house for a playdate. Next, we came home and I finished up the cooking. Now, I am sitting her blogging, as you can imagine I am about to collapse.

Here is what we are having tonight:

1. Challah
2. Roasted Beet Salad
3. Tomato Basil Caper Salad, recipe below
4. Tomato Gefilte Fish with condiments
5. Cranberry  Meat Roast
6. Lemon Pepper Roasted Whole Chicken
7. Parsnip Spinach Gratin, recipe below
8. Steamed Green Beans
9. Grandma Ople's Apple Pie, recipe below


Tomato Basil Caper Salad

Although this is a super easy salad to make, it appears very fancy!

4 tomatoes (assorted heirloom are great if you can find them)
1 T. capers
2 T. fresh basil, chiffonade (roll up several leaves like a cigar and slice them into thin strips)
balsamic vinegar
olive oil
salt and pepper

Thinly slice the tomatoes and arrange them on a serving dish. Sprinkle on the capers. Drizzle 2-3 T. balsamic over the tomatoes, and then 2-3 T. olive oil. Sprinkle with salt and pepper. Sprinkle with the basil.


Parsnip Spinach Gratin

Parsnips look like white carrots. When they are cooked they have a sweet buttery taste. This recipe is from Kosher by Design Entertains. It makes enough for 12 people, I made a 1/2 recipe.

4 T. margarine
2 large onions, diced
1 (10 oz.) box frozen spinach, thawed and drained
1/2 C. flour
1/4 C. Tofutti soy sour cream
1/4 C. mayo
1/4 t. salt
1/4 t. pepper
28 oz. chicken broth, (I used Imagine organic "No Chicken" broth)
3 lbs. large parsnips, peeled and thinly sliced about 1/4 inch

Preheat the oven to 350 degrees. Spray a 9x13 baking dish with non stick spray, and set aside.

Melt the margarine in a large pot over medium. Add the onions and sautee until translucent and a little golden. Add the spinach and saute for 3 minutes.

Add the flour, and stir in the mayo, sour cream, salt and pepper. Stir until all combined.

Add the broth and stir until smooth. Bring to a simmer. Allow the sauce to thicken while simmering for a few minutes.

Ladle a layer of the spinach sauce in the bottom of the pan. Top with half of the parsnips, by making a layer of overlapping parsnips. Top with more sauce. Then another parsnip layer with the rest of the parsnips. Finally, end with one more layer of sauce. You should have 3 sauce layers and 2 parsnips layers.

Sprinkle with paprika and bake for 1 1/2 hours.


Grandma Ople's Apple Pie

Grandma Ople is not my grandma. I found this recipe on, it got an average of 5 stars by 3,825 people, which is unbelievable. This is no ordinary apple pie recipe.

1 recipe pastry for a 9 inch double crust pie, I used a store bought one
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced

Preheat oven to 425 degrees. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees. Continue baking for 35 to 45 minutes, until apples are soft.


Now, I have exactly 30 minutes to put the finishing touches on my dinner, before our guests arrive.

Have a good shabbat, and a good weekend. Pin It

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