L’Shanah Tovah! I hope you had a wonderful start to the new year.
Last week I shared menu ideas for Rosh Hashanah dinner, each chosen for someone with a busy work schedule, who may not have the time to prepare anything too elaborate. I used these recipes myself, and wanted to share some lessons learned.
These were really delicious!
Since the dip was super easy to make, I prepped it the evening before and had it chill in the fridge overnight. I doubled the recipe because I thought the recommended amount looked too little, but that turned out to be a waste since there was a ton of dip left over. We’ve been using it in sandwiches since.
I also doubled the recipe for the number of beets, using three red and three golden; which was necessary as the chip slices shrink significantly when frying.
Also came out amazing. Important things I learned when doing:
I have a standard sized crock pot and that didn’t seem to be large enough to fit all of the ingredients listed. I cooked seven of the eight chicken thighs and all of the potatoes and carrots. I didn’t include the green beans, but decided to roast them instead when making the beet chips.
During dinner the chicken just slid right off the bone!
We used cinnamon instead of apple pie spice, margarine instead of butter, and skipped the pecans – delish! Add a little nut flavor with almond milk/dairy free ice cream 🙂
Now you know for next time!
What did you enjoy for the holiday?