Shabbat Feast

We were ready to make a lot of food for Shabbat this weekend.  We wanted to use our new silver set so we invited Blake's parents over.  It ended up that they couldn't come so we ate soup, challah, and salad on Friday and then finished everything else today for a large late lunch.  The soup tasted better, but a little spicier after 2 days and the chicken had extra long to marinate.  It turned out to be a really nice meal.  In addition to the soup, chicken and mushrooms, I also made some wild rice, salad, and used the leftover half a spaghetti squash with some pesto sauce and sliced tomatoes to make a nice side dish.


Pumpkin Soup
Ingredients:
2 cans pumpkin puree
1 apple, peeled and chopped
1 yellow onion, chopped
1 sweet potato, peeled and chopped
1 large box chicken broth (minus about a cup - used to marinate chicken)
ground coriander, ginger, cayenne pepper
salt, pepper, olive oil

Directions:
Sautee the onion and sweet potato over medium heat until softened.  Add the apple and sautee a few minutes more.  Add pumpkin puree and stir to heat through.  Add the chicken broth and bring to a boil. Reduce to a simmer and then season to taste.  Serve with a drizzle of olive oil, and chopped chives.

Ottolenghi Chicken with Sumac, Zaatar and Lemon

Ingredients:
6 large bone in skin on chicken breasts
2 red onions, thinly sliced
2 garlic cloves, crushed
4 tablespoons olive oil, plus extra for drizzling
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1 tablespoon sumac
1 lemon, thinly sliced
about 3/4 cup chicken broth
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons za’atar
50g pine nuts, toasted
4 tablespoons chopped flat leaf parsley

Directions:  Combine the onion, lemon, garlic, oil, allspice, cinnamon, sumac, salt and pepper with the chicken in a large bowl.  Marinate for at least a couple hours or overnight.  Preheat oven to 400 and spread chicken out on baking sheet with all of the marinade.  Sprinkle with Zaatar and bake for 35-40 minutes.  Sprinkle with additional zaatar, olive oil, pine nuts and parsley before serving.

Ottolenghi Mixed Mushrooms with Cinammon and Lemon

• Ingredients: 
• 1 bag of sliced white mushrooms
• 1 bag of sliced baby portobello mushrooms
• 1 container shitake mushrooms
• 1 container dried morels, rehydrated
• 50g roughly chopped parsley, plus extra for garnish
• herbs de provence
• 6 cinnamon sticks
• 4 cloves of garlic, crushed
• 60ml olive oil
• 40ml lemon juice
• Salt and pepper

Directions:  

Heat a large pan over medium high heat.  Add about a 1/2 cup of olive oil and heat slightly.  Add the cinnamon sticks, garlic, salt, pepper, herbs de provence and parsley.  Stir to mix.  Add the mushrooms, except for the morels, bring the heat to high and leave alone for 5 minutes.  After mushrooms have started to soften, give them a shake and add the morels.  Cook until well softened. Add lemon juice and season again with salt and pepper to taste. Serve warm or at room temperature.