It’s Friday, Shushan Purim and I am slowly recovering from a Chili Coma and Candy Hangover.
It all started yesterday at 5AM Purim Morning when I woke up in a panic realizing that I had fallen asleep the night putting my daughter to bed, and I had not done ONE thing yet for my M’shloach Manos!
So in my PJ’s , in the early wee hours of the morn,while it seemed the whole world was sleeping but me, I was frantically chopping onions and browning meat making my Spicy Maple Chili for those expectant costume revelers showing up at my house in just a mere few hours.
Maybe it was the fact that I am one of those people who works well under pressure (I am by all accounts a world class procrastinator so last minute Sarah is nothing new) but my CHILI came out awesome! I know this because from 7AM till 3PM as I handed the last M;shloach manos to a friend at the door, I had been sneaking spoonful after spoonful into my mouth all in the name of “test tasting”. I am sure I had the equivalent of 3 bowls full!
I will post the recipe sometime next week, since it was the first time I made this version of chili and in my rush I did not write down, I want to try to recreate it and confirm its awesomeness! – so stay tuned…
But what I do have is this recipe to share – ROASTED GARLIC BROCCOLI PEPPER SALAD! Interestingly enough it seems that everyone around my neighborhood had the same idea for Mshloach Manos – CHALLAH & WINE. I have so much Challah for this Shabbos, I am not sure what I can do with it all.
I also had half a bag of whole peeled garlic that was about to go bad from Costco sitting in my fridge. So I did what any respected GARLIC LOVER would do, I roasted them in olive oil in my oven for about an hour on 350 F. Now I had delicious garlic to spread at will on all that Challah.
As I thought about it though, I realized that I would shoot myself if I indulged too much in all that bread and garlic, so I cooked me up some broccoli and red peppers and tossed it together with most of the cooked garlic and the most delicious hot salad was created! Incredibly easy to make and the pairing of the melted olive oiled garlic with the vegetables two words – SIMPLEY DEVINE!
1lb frozen broccoli
2 red peppers, sliced
salt & pepper
20 pieces whole cloves garlic
preheat oven to 350F
Toss the broccoli and red pepper and toss with a little salt and pepper. Bake in oven for 30 minutes. In a separate pan, cover the garlic in olive oil and bake in oven for an hour. When garlic is finished toss with its oils in the broccoli and peppers and serve.
Yesterday Spring came out in all her gorgeous wonderful glory!.My flower guru friend Lauren Ancona made this stunning bouquet with blue and green hydrangeas and orange roses. The perfect vase to celebrate the start of the season and for your Shabbos table.
And just to give you a glimpse of the moment of the day for me this PURIM – my Tunie B. (who refused to wear her tail or ears on the day of purim but wore them a whole week beforehand – go figure?) and her favorite boy in her life, Alexander M. who was dressed as Clifford, walking hand in hand enjoying their 200th nosh of the day!
Have a wonderful Shabbos everyone!
till next week….