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For Rosh Hashana this year I hosted at my home & it was so special. It meant so much to Jordan & I!
When I cook, I pour my heart & soul into it. Essentially my energy is being transferred to the food & I want every person who tastes my cooking to feel happy (and full!) after they eat it! I honor the food I serve by being present while I am cooking it in the kitchen. There is always a chance to connect to your higher self & one of the ways I do that, is in my kitchen!
Below is my menu with all that I bought & made for this special dinner.
***The recipes don’t need to be exact! I cooked large amounts, so feel free to scale down (or up!) Just taste as you go!
I went with a Fall theme for the table. I bought the tablecloth & the napkins at Homesense. The dishes were my bubbies & it was so special to use them with her at my home!
I am such a sucker for baba ghanoush, Moroccan style salade cuite & chopped liver. I got them all at Fressers & served them as the appetizer with fresh challah from Fressers as well. I hope to one day be able to bake my own challah & prepare some of these dip myself, but I didn’t want to be in over my head for my first time hosting! I also served some apples with honey, which is a tradition. The honey signifies hope that the new year will be sweet!
Asian Slaw Salad
For Salad:
1 package of ramen noodles
¼ cup sesame seeds
½ of a purple cabbage
Half a package of carrots
½ of a nappa cabbage
Asian salad mix (most grocery stores have this premade in salad bags. (I don’t use the dressing)
For Dressing:
¾ cup of oil
¾ cup of sugar
3-4 tbsp soy sauce
¾ cup apple cider vinegar
WHAT TO DO:
Chop up the carrots, cabbage & chosen lettuce mix. Add sesame seeds. For the ramen on top, bake in the oven at 350 for about 10-15 minutes. Keep checking them so they don’t burn! You want them light brown. For the dressing, make sure to taste it before serving. Sometimes I find it too sweet & I will add in extra vinegar.
Lemon Tahini Grilled Chicken (baked feta version optional)
For the chicken, I decided to make two options. Both the lemon tahini chicken but one with a topping of melted feta, cherry tomatoes, purple olives & parsley. The chicken is delicious with or without the topping!
WHAT YOU WILL NEED:
For the chicken:
Chicken breast (This recipe is for 10-15 pieces)
1 tbsp Salt
1 package of tahini
1 cup lemon juice
1 tsp Harissa (you can swap this for paprika)
For the Feta topping:
1 cube of feta (optional)
2 packages of cherry tomatoes (optional)
½ cup of purple olives (optional)
Parsley (optional)
WHAT TO DO:
First step is to marinate the chicken. Start with salt & then you will need to create a marinade with the tahini, lemon & harissa. Once you have mixed those together in a bowl add it on top of the chicken. Work it in with your hands so the marinade covers each piece evenly. It can be thick/pasty so be sure to get it on each piece.
In terms of cooking the chicken, It comes out MUCH better if you grill it. Thankfully, Jordan was home so he was able to help me out. If you don’t have the option to barbecue it, bake it in the oven at 350 for around 25 to 30 minutes.
For the feta topping, it is very easy to do! Very similar to the TikTok Pasta everyone was doing a few months ago, but instead for chicken! Take a block of feta & place it on a baking sheet surrounded by cherry tomatoes. Bake it in the oven at 350 for about 20 minutes( or until it melts). Once is It melted, add in the olives & parsley. Mix it all together & place it over the chicken!
Lemon Israeli CousCous
WHAT YOU WILL NEED:
1 package of Israeli couscous
1 -2 lemons
Thyme (optional)
WHAT TO DO:
This is so simple to make yet SO yummy! To cook the couscous, follow the instructions on the one you purchase but instead of water use chicken stock. Once the couscous is cooked, add in your lemon. Taste as you go, depending on how much lemon you want to taste. I like mine very sour so I add tons of lemon!
Rosemary Potatoes
WHAT YOU WILL NEED:
1 package of mini potatoes (tastes good with all kinds)
Oil
Salt & pepper
Rosemary
WHAT TO DO:
Preheat oven to 400 F. Cut the potatoes in half or quarters & toss with olive oil, salt, pepper & rosemary. Once they are well coated, place on baking sheet. Roast in the oven for at least 45 minutes. Flip once to twice to ensure even browning.
I also made a very simple green bean with mushrooms & almonds.
Sweet & Sour Meatball sauce (this works with any meatball recipe)
WHAT YOU WILL NEED:
1 cup of ketchup
1 cup of chilli sauce
1 cup of brown sugar
2 cups of lemon juice
1 cup of Worchester sauce
1 onion
I wanted my meatballs to be COVERED in sauce so I ended up using the entire pack of chili sauce. Taste as you go!
WHAT TO DO:
Chop up your onion & simmer on the stove with oil. Add the ketchup, chili sauce, brown sugar, lemon juice & Worchester sauce. I bake the meatballs separately & brown them in the oven on each side. Then, I add them to the sauce & let it simmer on low for a few hours.
Dessert
For my desserts, I purchased everything. I wanted to serve something fresh but also very sweet to end the meal. I served: a fruit platter, honey cake & macarons. I got the macarons at Costco & they were fantastic! With a little mint tea, it was the perfect way to end the meal!
DM me with questions if you have any & let me know what you make! Like I said, doesn’t need to be exact ratios, taste as you go. I am so proud of myself for creating this beautiful meal &I can’t wait to do it again!
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What do you think?