Menu Plan: Week of Sep. 7, 2014

By | September 7, 2014

The problem with having a food blog is that once I’ve perfected a recipe, months and months and months go by before I make it again. There are, like, hundreds of dishes I would love to eat regularly, but there just aren’t enough meals in a day to make the old ones and test the new ones. Every once in awhile, I’ll scroll through my recipe index (which I really need to update, but still, there’s a lot there) and I’ll see something and be all, “Oh yeah, I remember that one! It was so good, why haven’t I made it in two years!?” That’s why honey beer bread muffins and cheesy pierogi lasagna are on the menu this week. Just because I missed them.

Since I’m always working on something new, make sure to come back during the week for a Rosh Hashanah soup and a fun rice dish. Check in next Sunday, too, for my Rosh Hashanah menu plan! It’s game time.

This post contains affiliate links. If you buy something — anything — on Amazon through these links, a (very) small portion of your purchase helps support More Quiche, Please. Thank you!

Sweet challah topping

By | September 4, 2014


I almost left these Rosh Hashanah challahs plain. Close call, right?

Past years have seen raisin challah from me, but I’m all out of the raisins we import from America and there is no part of me that wants to check raisins bought here. Past years have also seen a straight sugar sprinkle, but I don’t know, your fingers get sticky when you eat it and it’s kind of annoying. So this year I thought I’d skip all that and just keep it classic: round, plain, perfectly good challah.

But then at the last minute I started thinking about crumb toppings and streusel toppings and vanilla sugar and cinnamon and nutmeg, and really all it takes is two minutes and mmmm this is going to be so good – and the next thing you know, the oven is filling the house caravan with the most amazing vanilla-cinnamon-nutmeg aromas, and boy am I glad I did that.

For a little something special this yom tov, try this sweet challah topping and get ready for the oohs and ahhs.

Curious about the photo? I used this challah from Smitten Kitchen as a base and this video tutorial from Kosher on a Budget for the braiding.

Soup with the Simons: Sweet carrot ginger

By | September 2, 2014


Sometimes it seems like I shred carrots every day (these are a favorite, as are these), and yet it never occurred to me to use shredded carrots in a soup. When I saw that Levana Kirschenbaum did it, I was intrigued enough to try it, and as you may have guessed, the texture is really cool. It may be the same standard carrot taste we’re all used to, but it’s a different experience than eating sliced or blended carrots. Is it weird that I call eating a bowl of soup an experience?

With the ginger, silan, nutmeg, and cinnamon, this soup is super warm and homey and perfect for Rosh Hashanah. The bulgar bulks it up enough that you could make a meal out of it, but it’s light enough that it also does a great job as a starter. And that’s why I didn’t bother choosing between the two — half the pot became last night’s dinner and half went into the freezer for yom tov. And yes, having exactly one thing cooked for Rosh Hashanah does make me feel 100 times better than I did a few days ago. Who wants to join me?

This post contains affiliate links. If you buy something — anything — on Amazon through these links, a (very) small portion of your purchase helps support More Quiche, Please. Thank you!

30 dishes to freeze for Rosh Hashanah

By | August 31, 2014

rh freezables

We’re officially in Elul (beyond officially, since it’s been a few days already) and I’m feeling behind schedule. This time last year, I had an epic menu plan and a realistic cooking plan all finalized and my first soup was already in the freezer. I wanted to do even better than that this year. My maternity leave ends today, and I was hoping to have all of my challahs, soups, and desserts done by now — at least for Rosh Hashanah if not also for Succos. Well. That was a funny idea.

For those of you who are more on top of things, here are 30 ideas of dishes you can make now and stick in the freezer for yom tov. If you’re cooking ahead, I’d love to hear about what you’re making. Maybe it will push me to finish my menu plan with enough time to make use of the freezer.

Note: This is just a short list of freezer-friendly dishes, focusing on things that are (1) pareve, (2) appropriate for the fall, (3) likely to be useful for yom tov meals, and (4) somewhat Rosh HaShanah-themed. As always, browse the recipe index for other ideas. And there’s more! Miriam at Overtime Cook and I were apparently thinking along the same lines. Make sure to check out her roundup of 15 desserts to freeze for Rosh Hashanah, too.

Challah & Bread


Kugels & Other Sides

Muffins & Desserts

Make These Now, Thank Yourself Later