Friday, October 19, 2012

SHABBAT PARSHAT NOACH

looking forward to a shabbat  with my family and special friends.Started to plan my menu earlier this week around a lovely pumpkin picked a few weeks agoLlooking forward to a special dinner at my sisters this evening can't wait to see what special dishes she has in store for us.
  But now that all my cooking and prep is done  i can tell you what my shabbat lunch menu is.
Traditional eggs & onions,my homemade tachina,grilled eggplant baba ganoush,red cabbage salad,cucumber salad,hearts of palm salad,roasted beet salad,sushi salad, shnitzel,challah,chocolate chip cake,assorted gluten free goodies,and hopefully a special treat of Morrocan Lamb stew baked slow and low in the oven in a whole pumpkin.






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1 comment:

  1. BambiOctober 22, 2012 at 2:13 PM

    Fot those who asked the recipe for my moroccan lamb stew baked in a whole pumpkin.
    ~ 8 lb pumpkin top cut off seeds removed coat the inside with canola oil
    1 lamb shank 3 small packages of lamb stew ~1 lb
    4 medium carrots peeled and cut into 1 inch pieces
    1 large onion sliced
    4 cloves choped garlic
    1 25 oz can chopped tomatoes
    2 cups jasmine rice(i used brown)
    1/1/2 cup water
    black pepper& salt to taste 1 tbs cumin
    1tbs cinnamon(spices to tatse)
    place sliced onions in bottom of pumpkin
    than layer rice ,meat carrots, & tomatoes(mixed with water and spices0
    bake i alarge roaster at 190 degrees for About 24hours.

    enjoy !!! we disd!

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