Read Part 1 (intro) here and Part 2 (recipes) here, if you haven’t already. Today, guest poster Shaindy Gerstein is back to tell us how to make sure our cooking day is smooth and easy, with her step-by-step guide to what to do when. Thanks, Shaindy, for teaching us how to cook for a day so we can eat for a month!
Keep Track of Cooking Times
Cooking day will be busy. If you don’t have enough timers for each item, an easy way to keep track of the cooking time is to write down what time you put each food in the oven. Use the chart below to enter the times.
_________ Mandelbrot (30-35 minutes)
_________ Sweet noodle kugel (45 minutes)
_________ Broccoli kugel (1 hour)
_________ Spinach kugel (30 minutes)
_________ Butternut squash kugel (45 minutes)
_________ Brownies (25-30 minutes)
Detailed Instructions for Cooking Day
This menu is “oven heavy”, so in between foods that have to be baked are the “dump” recipes.
- “Pantry Shopping”- cross off all items on the shopping list that you already have
- Shopping- make sure you have all ingredients
- Run dishwasher if full. Empty before beginning. (Note from Mara: Shaindy is so smart! I never would have thought of this!)
- Defrost broccoli, spinach and butternut squash overnight in fridge (or use microwave day of)
- Pre-heat oven to 325°
- Boil 16 oz. egg noodles for Sweet Noodle Kugel according to package
- Make Mandelbrot
- Chop veggies for Honey Chicken Kabobs and Fajitas
- 5 small onions, cut into 2″ pieces
- 2 red bell peppers, cut into 2″ pieces
- 2 green peppers, cut into strips