Friday, November 27, 2009

The Menu

Here 'tis...

teriyaki chicken
cabbage salad with roasted almonds
roasted portabello mushrooms
brown rice
Japanese eggplant
pea shoot salad
steamed baby bok choy

for breakfast...

dulce de leche cinnamon rolls
(made my usual cinnamon roll recipe, boiled a can of sweetened, condensed milk for 3 hours, then used that for the frosting)

and for lunch...

sushi and cranberry coconut frozen dessert
(dairy every once in a while!)

And the only reason I'm posting this at two in the morning instead of going to bed is so I can write down how I made the cranberry dessert! I love cranberries, and had had a bag sitting in the fridge for about 10 days, so was overdue to use them up. So here's what I did...

In the food processor I put:

16 ounces cream cheese
1 can of coconut milk (none of that reduced fat stuff!)
a small bag of fresh cranberries
sugar - maybe 2 cups?
1/4 cup(ish) lemon juice

I whizzed it all together, tasted it, tasted it again, tasted it to make sure it really was okay, one more time for luck, then quickly stashed it all in the freezer before it needed to be tasted again to find out if it had degraded with the passing of time. This was so good, and I can't wait to try it in its frozen state. Of course, I'm going to have to have a big boxing session for the cinnamon rolls and a vigorous walk for the cranberry coconut dessert after lunch. OY! Good shabbos!

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