A Cuban theme this week

Chicken wasn't on sale at my supermarket today (boo hoo) - I love chicken for Sabbath. I only buy it on sale because eating kosher can be very expensive. At least for me. I do buy kosher chicken when I can find it but in my city there is only one branch of the supermarket chain I shop at that carries kosher chicken and it is clear across town. Most of the time I purchase chicken that is organic, vegetarian, and hormone free. But it isn't always on sale so on the weeks that it isn't on sale, I make other dishes of course.

A few weeks ago I shopped at a store in Jacksonville that happens to stock lots of kosher foods so I have kosher minute steaks in the freezer. I was wanting something a little different so I am planning on making my version of palomilla steak. These minute steaks are usually kind of tough so I think I'm going to pound them as thin as I can get them and marinate them for several hours. I had also thought about trying to slice them lengthwise while they are slightly frozen with an electric deli slicer but I think this time I will try the pounding/marinade method and see what my results are like.

With the palomilla, I am planning on serving black beans and rice, and tostones. I usually make french bread every week for my Sabbath bread but to stay with my theme I am going to try cuban bread (minus the lard of course). I have some kosher vegetable shortening I will use. I am also making a cream cheese flan. Now I know you may be thinking "why is she serving dairy with meat?" Well, I don't observe the separate meat/dairy thing. Scripture doesn't say anything about separating meat and cheese - it says not to boil a kid in its mother's milk. Period.

I think I am carrying over my Cuban theme for tomorrow's breakfast. I have a recipe for yucca buns that I've been dying to try and this is a perfect time. They are very easy and use tapioca flour. I know - I thought they would have yucca too but guess what? They do! Because tapioca comes from the yucca plant. Now you learned something new today. I was excited when I learned that little tidbit. I also have a recipe for pineapple marmalade that goes with the buns that I am making also.

Sounds like I will be busy in the kitchen tomorrow but that's ok - this week it is just my husband and I and I will actually be off work for almost two weeks because the college I work at is on spring break. So I can play to my hearts content tomorrow. Sometimes work is play. I will post all my recipes on the recipes page. Shabbat Shalom

Sabbath Preparations

Sabbath preparations actually go on all week if you consider the thoughts and plans for the menu and guest list. I usually begin thinking about Sabbath plans on Tuesday at least. Even though my children have homes and families of their own at least one of them will come for Sabbath but getting them to let me in on their plans before Friday afternoon is a work in progress.

I spend considerable time planning the menu but as I love to cook and try new recipes this is a joy and something I always look forward to doing. I usually tuck a few ideas away early in the week and anxiously wait for the supermarket to post their new sale ads so I can make my final decisions.

I work full time at a local college and I'm fortunate and blessed to have Friday off after working four 10 hour days. Therefore, Friday's are usually busy catching up on my housework in addition to cooking and cleaning for Sabbath. For Friday nights supper, I especially like one pot meals because I am not left with lots of dirty pots as we go into Sabbath.

At any rate, I plan my menu not only for Friday nights dinner but also Sabbath lunch on Saturday. In those plans I make sure I have ingredients for something quick and fun for Saturday evening's meal that can be made after Havdallah.

I'll be posting some of my recipes, menu ideas, and tips for Sabbath and other Holy days. I'm always on the lookout for sites with this kind of information so thought I would share my own experiences.