This week, we made it through a 25-hour fast with no food and no water. It was tough! However, I think it was one of the better ones for me. Every year, we get to Yom Kippur and I have to brace myself for the difficulty of the day. I remember one year having to skip some services and go to bed because I felt so horrible – headache and aches and pains, among other things. I remember another year where my mouth was like parchment, waiting through those final hours, all I could think of was water.
This time, I did ok! I got to the end of the fast and I didn’t feel like I was dying! The food and water tasted amazing, that’s for sure. I made my signature cheesy waffles for the break-fast party, but once again, that’s not the recipe I’m giving you. 😉
Instead, I give you the delicious and magnificent chicken dish I served my husband the night before the fast, which carried us through the next 25 hours with aplomb. I am marking it to make next year – Joshua had the leftovers the following day for lunch and couldn’t believe how effectively it stuck to his ribs. I served the chicken with a simple pasta with olive oil and dried herbs. Do as you will.
Hello all! I know that title might sound weird, especially as my husband and I are religiously pork-free and don’t eat it at all, so why would we even want pulled pork sandwiches?
I don’t really know why I tried this recipe, but it might be because when I watch the Food Network, there are tons of pork recipes and juicy-looking pork stuff going on, and sometimes it does look good. I’m being honest, here. Sometimes it does look good.
Often I will see pork recipes that read tasty, and I will make them with chicken – usually works ok. But it’s not the same, and I also have plenty of recipes for pulled chicken what-have-yous. This is completely different! (And, side note, lentils and carrots are a lot cheaper than organic chicken!)
Not only that, but Joshua LOVED them! I mean, I didn’t even know he liked pulled pork sandwiches back in the day. But apparently yes! And these really were “the best”, as Minimalist Baker has said. Messy, and best eaten with a hard apple cider on the side…
It turns out that you can’t substitute psyllium husk powder for hemp seeds. Perhaps, like me, you did not know this. Don’t be like me.
So this recipe is for a salad with broccoli, quinoa, and tempeh – a great combination! I’m not vegan, but I’ve always been a fan of tempeh. This recipe marinates the tempeh for an hour or overnight (I went with overnight), which gives it so much flavor. Instead of boiling my broccoli, I roasted it with olive oil and salt, because that is the only way broccoli should ever be eaten.
As for the delicious turmeric hemp dressing…I did not get to try it. If you want to know why, make the recipe using psyllium husk powder instead of hemp seeds, and you’ll see the problem. It was kind of gross. But let that not reflect at all on this awesome recipe! I’m sure the real dressing is delicious!
I’m saving it just for the tempeh!
To go along with my chicken I posted the other day, I made these mustard potatoes. They remind me of potatoes I had at my sister’s house one time – very tasty! For those of you watching your fat intake, as my husband is, I found the olive oil not totally necessary. The recipe calls for 1/3 cup, but I didn’t put near that much, and it worked great, all the same.
One important note, not mentioned in the recipe: line your baking sheet with tin foil. Obviously, the mustard sauce tends to drip onto the pan, and mine got burnt in place on my pan, which made clean-up difficult. Nothing wrong with the potatoes themselves, though – they were fine and not burnt at all.
This one’s a keeper!
For two and a half days last week, I babysat my sister’s three adorable children (ages 4 and under). Let me tell you: it was a crazy ride! Thank goodness, they are well-behaved and generally extremely obedient and also on the quieter, peaceful side, so it was actually kind of fun being “mom” for a few days. On the other hand, I didn’t do much cooking, because my sister had her menu planned and food provided.
However, on Friday, the evening my sister and her husband returned from a birthday trip in DC, I made a spicy Mexican fiesta to celebrate my brother-in-law’s birthday. My sister doesn’t cook spicy very often because of her kids, so this was apparently a treat.
My menu included a taco torte (Mexican lasagna) from Smitten Kitchen and a deliciously creamy and very spicy homemade green chile queso from How Sweet It Is. We threw chips, pico de gallo, and guacamole into the mix as well, not to mention the margaritas…it was quite the meal. Both the torte and the queso deserve a mention in this post, as they were delectable and will definitely be reappearing on our table at some point!
Green Chile Queso
Note: I used 6″ corn tortillas to make my torte, and placed the stacks side-by-side in a glass 13×9″ baking dish lined with foil. It worked perfectly, and served four hungry adults with plenty to spare.