Friday, March 12, 2010

Shabbos Menu a la Chaviva, Part Deux

I was tasked with making Shabbos lunch this weekend. Me being a perfectionist/worry wart, I have no idea what the friends we're eating with will think. I can only hope that it'll be delicious. It quickly turned into a big, fat Asian Shabbos meal, but I'm okay with that. Who doesn't dig some yummy Asian goods!? Here's the menu:

Pull-apart Challah
Carrot Muffins
Asian Noodles
General Tso Meatballs
Sweet and Sour Meatballs
Chocolate Cake with Cream Cheese Frosting

For the Asian Noodles, I did this: Cooked spaghetti, threw in some soy, some honey, some sesame seeds, and some garlic. BAM! Asian Noodles. For the meatballs, I used a basic baked meatball recipe with some Asian glazes/sauces to kick them up. I think I've posted the Carrot Muffins recipe before, but it's pretty simple (baby food carrots, honey, flour, vanilla, oil, and a few dashes of salt). And, of course, in the desire to clean out the cupboard pre-Pesach, the Chocolate Cake is Duncan Hines (parve) and the Cream Cheese Frosting is the yummy parve in-a-can stuff!

I find making lunch more difficult because you really have to be careful about liquids in your dishes. On Friday night, you can bake up to the point that you're food is hot right before Shabbos and you're set. But when you're reheating foods, the liquid thing can be a serious issue. So I'm a little distressed and worried I'm going to screw up, but thank G-d for wonderful friends who will tell me if I did something wrong. I just like being able to finally cook for friends -- I LOVE TO COOK. I used to hate it, and now I love it.

I'm such a Yiddishe Mama! Shabbat Shalom!

Note: If you're looking for posts with more substance, stay tuned. I'm probably going to blog about some of the research I'm doing, and as of Sunday I'll be in Austin for SXSW, so there will be oodles of good on-location posts!