food: saffron, goat cheese, and farfelle

I did a small bit of cooking this week (beyond the rice + tofu I generally cook). It’s not rosh hashanna but Chicken Moroccan with Saffron Couscous was really good! It was Monday’s dinner and I used some Morningstar chicken strips which I rinsed the spices off and used them instead. Yum!!

On Thursday I made Orzo with Zucchini, Tomatoes, and Goat Cheese with couscous instead of orzo. I enjoyed it. E thought it was ok. I’d be curious how it comes out with quinoa …

For Shabbat I made Farfelle with Turkey Sausage, Peas, and Mushrooms. I used vege Italian sausage sausage and rice-Parmesan instead. I drizzled it with extra olive oil, covered it, and put it into the oven* until we ate. Don’t use that sausage in this recipe. It was too spicy and overwhelmed the peas and mushrooms. I think that Morningstar sausage crumblers would have been much better. That’s what I get for being half asleep and not thinking while food shopping. I ate some (COLD) for lunch today and it wasn’t too spicy, but it wasn’t as good as it could be. I’ll probably try again soon with the crumblers. The rice-parm worked ok.

**I don’t use my blech for complex reasons right now, so I turn the oven on really high until just before shabbos then turn it off. Not ideal, but what must be done for now. It was plenty warm when E was ready to eat at about 7.

• Category: food