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
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
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