I'll update with pictures as I make the meals.. and give reviews.
Thursday (tonight) From my Secret Sister's gift - Nita Mehta's Vegetarian
Tofu Shashlik
Hare Kebob
Mushroom Croustades
Spinach and Onion Soup
Broccoli +Bean Salad
This meal was a hit with the family, all except the tofu. I keep trying, but none of us like it. I think I've decided to stop trying. I put a touch too much lemon in the salad dressing, and the hare kabobs were lots of work for very little return, but they were very yummy. Thanks to Trent who did the bulk of the cooking on those kabobs.
That red in the salad is strawberries. The recipe for the mushroom crustade called for hotdog buns.. but that kind of yucked me out.. so I made home made French Bread - which was another hit!
Friday dinner From my Secret Sister's gift - Nita Mehta's Indian
Palak Pakoras, Chicken Tikka, Tandori Aloo, Naan bread
Shabbat Oneg - undecided!!!
Sunday - guests for dinner, recipe from Comfort Cooking, Canadian Living Special issue
Slow Cooker Indian Spiced Chicken, Chapattis, White Rice, Corn, Salad and a dessert yet to be determined.
Monday - Make a Joyful Table (a gift book from my mum)
Scandinavian Baked Fish, Party broccoli salad, Mashed potatoes
Tuesday - Comfort Cooking, Canadian Living Special issue
Slow cooker Lamb Stew with squash and mint
Wednesday - Heathly Eating, Canadian Living winter issue
Chicken with garlic and lime, brown rice pilaf, salad
Header Banner photo - My ornamental crab apple tree in fresh bloom, in the middle of my circular driveway.~~~~
I am Sombra, and these are the stories from our house. We're a Messianic family where academics often take a back seat to the work and adventure of life.
Tofu Shashlik 
Hare Kebob 
Mushroom Croustades
Spinach and Onion Soup
Broccoli +Bean Salad
This meal was a hit with the family, all except the tofu. I keep trying, but none of us like it. I think I've decided to stop trying. I put a touch too much lemon in the salad dressing, and the hare kabobs were lots of work for very little return, but they were very yummy. Thanks to Trent who did the bulk of the cooking on those kabobs.
