Starchy Goodness

This week I started making foods that don’t freeze well, but do keep well in refrigeration. Thankfully, it all went swimmingly.

First came the hush puppies:

Hush Puppies

I also had a little puff pastry left over (I had to cut the sheets down to the right size for the hot dogs), and some mashed potatoes, so I made a few potato puffs for our resident vegetarian:

Potato Puffs

Then the noodle kugel:

Noodle Kugel

Then the Yerushalmi kugel (and for once the sugar caramelized and mixed in with the noodles without giant lumps):

Yerushalmi Kugel

After that were the roasted red potatoes:

Roasted Red Potatoes

Barley noodles (yes, these were supposed to have mushrooms in them, but I forgot to get them, and since not everyone likes mushrooms I was willing to leave them out):

Barley Noodles

Rice with caramelized onions and cumin (my mother’s recipe):

Onion Rice

Rice with raisins, almonds, curry powder, and other spices (my own recipe, which I think I’ve improved on this year… but we’ll see what the reaction is):

Curried Rice with Raisins and Almonds

And a couple of salad dressings. One for the avocado/orange/pomegranate salad:

Orange Dressing

And one for the Terra Chip salad:

Terra Chip Dressing

On Sunday the big push begins, and I will have four days to finish making almost everything.  Here’s the schedule so far:

Sunday: Chicken, dressing, and vegetable prep for chicken salad; zucchini in tomato sauce; Moroccan carrot salad; potato kugels; acorn squash and cranberries; asparagus; spaghetti (although the meat sauce is already done); sauce for salmon cakes; dressing for Caesar salad.

Monday: Strawberry-watermelon gazpacho;  steak, vegetables, and dressing for Asian steak salad; salmon cakes; cauliflower; dressing for deli salad and strawberry/spinach salad; prepare fruits & vegetables for strawberry/spinach salad; clean and debug greens for Asian steak salad, strawberry/spinach salad, and deli salad.

Tuesday: Apple-cranberry crisp; green beans and mushrooms; pasta with sundried tomatoes; tuna-potato scallop; broccoli with shallots and walnuts; cook rice, chicken, and meat for and assemble sushi rolls; clean and debug greens for Terra chip salad and avocado/orange/pomegranate salad.

Wednesday: Make three kinds of stuffing for the turducken (potato-, bread-, and oatmeal-based); assemble turducken; hearts of palm salad and dressing; baked sweet potatoes; Grandma’s lukshen kugel; prepare ingredients for deli salad; Israeli salad.

While I may not update this blog on a daily basis over the next week, I hope to still post some kind of progress update; and I will certainly post pictures afterwards!

Wish me luck!

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Menu #4: Friday Lunch

Soup Strawberry-watermelon gazpacho
Salad 1 Terra chip salad
Salad 2 Cut vegetables with dip
Entree 1 Salmon two ways (lemon pepper/garlic and honey teriyaki)
Entree 2 Tuna potato scallop
Entree 3 Deli platter
Side 1 Pasta with sun-dried tomatoes
Side 2 Curried rice with raisins and almonds
Side 3 Apple-cranberry crisp
Side 4 Green beans with garlic and mushrooms

After such heavy fare, this meal is meant to be much lighter. We’re going with mostly fish for the entrees; there’s a deli platter since my husband and I don’t do dairy meals for a festival meal, so there’s meat available for those who want it; but there are no kugels either, and most of the food is on the lighter side in general.

The Terra Chip salad comes from a cookbook by Susie Fishbein (I’ve forgotten which one, as she’s written several); it’s mostly greens and some peppers tossed with a a yummy ketchup-and-onion-based dressing, with Terra Chips thrown in for crunch and color. It looks pretty and is rather popular among my guests.