My gratin didn't looks this scrumptious, but it came really close!
Another cooked-up Shabbat, and another menu to present to my readers. I like to venture outside the traditional box and mix up some milchig (dairy) treats, so this week I went the route of the cow! Its byproduct, that is.
Challah (store-bought, come on people, Pesach is coming!)
Boxed Butternut Squash Soup (I do have a life, after all)
Cinnamon Streusel Cake n' Cup kit (an impulse by at Burlington Coat Factory, of all places)
Challah (store-bought, FTW!)
Vegetable Pasta with Trader Joe's Pasta Sauce
Sweet Potato and Butternut Gratin (Note: I obviously didn't include the pancetta!)
The sauce with the fish was to die for. I could seriously eat that sauce ... I mean wow. It really blended well with the sweetness of the fish, too. I used Cary's Sugar-Free Syrup to help keep the badness down, too.
I was a little disappointed in the gratin, but it was my first time making something as such. I think next time I'd probably leave out one of the three main ingredients and settle for just plain potato + squash or plain potato + sweet potato. There's just too much going on in this dish!
The Guiltless Alfredo sauce, however, was a huge hit. Such a huge hit that even I, who absolutely loathes white sauces, loved it. There's some kind of special kick to it, and the fact that it's so easy and not horrible for you helped, I think. As a note, I did substitute the milk by using SKIM milk, and it turned out fine.
For both pasta dishes, I made the noodles, poured the sauce over it, put some mozzarella on top, and baked it for probably 10 minutes to get the sauces to thicken up for reheating on Shabbat purposes. They both came out amazing! The nice thing about using "vegetable" pasta is it gets Tuvia to eat his vegetables without shoving them down his throat!
Until next time ...