We cooked our way right into Rosh Hashanah this week! What’s also remarkable is the fact that we cooked so many new things. It’s rare that we do this much experimenting in such a short period of time.
Sunday Brunch – Apple Breakfast Crisp from The Smitten Kitchen and Sausage and Pepper Casserole from The Homesick Texan’s Family Table
Mom and Dad were originally supposed to host this brunch for some dear family friends of ours, however, they still hadn’t seen our place so I suggested that ours might be a venue more suited to the occasion. Mom contributed the coffee cake and the fresh fruit, which was the right way to finish off this brunch plate.
For the “casserole” AKA egg bake, I used breakfast sausage from The Homesick Texan and a container of the roasted hatch chiles lurking in my freezer.
Sunday Dinner – Black Bean Sopes with Chipotle Crema from The Homesick Texan’s Family Table
I actioned this using our favorite black bean recipe instead of the one for refried beans that Lisa referenced.
While you’re supposed to deep fry the sopes, after one round with the olive oil, I decided I liked the dry cooking method better. I think it was much better for the flavor/texture of the sopes.
Monday – Simple, Perfect Chili from The Pioneer Woman Cooks
This meal completed me. I had been craving chili for several weeks so, lo and behold! I made a double batch so that we could store some in the freezer for a busy week. For some reason this was an agonizing decision, but Marcus reminded me that Future Kat would thank Past Kat.
We ate our chili with the leftover sopes in place of cornbread. Not too shabby.
Tuesday – Zucchini Fritters with Sour Cream and Chives from Dinner: The Playbook and Soft Fried Eggs
Truths: We did not serve this with any sour cream (even though it’s part of the recipe name) and we did add eggs, because otherwise this meal wouldn’t have come close to being a filling dinner.
When you grate zucchini, the liquid comes out and with many recipes you actually need to squeeze-drain it. Marcus was quite shocked to discover how much water a zucchini really holds!
Wednesday – Jeweled Rice
My mother-in-law first tried this rice at a bridal shower and suggested that we might make it for a Rosh Hashanah side. What I learned through the process is that I am a terrible rice decorator. We steamed regular white rice and for toppings we used dried (rehydrated) currants, shredded/sauteed carrots, parsley, roasted pistachios and lemon zest. It was a big hit both nights.