Scenes from our Rosh Hashana Table

Listed below is a menu (and pictures) of the food we served over the past two days. Please let me know if you'd like recipes.

• Appetizers
• Homemade Gefilte Fish
• Matzoh Ball Soup
• Homemade Lentil Soup 
• Main Courses
• Herb Roasted Chicken 
• Tagine-stewed Beef
• Whole Roasted Turkey 
• Round Roast Beef
• Side Dishes
• Tagine stewed root vegetables, apricots, raisins and cranberries
• Parve Spinach Bake
• Roasted Vegetables 
• Glazed Carrot Coins
• Roasted Ranch potatoes
• Noodles 
• Sauteed mushrooms and onions
• Desserts
• Fresh Fruit
• Vanilla cake with vanilla icing
• Chocolate cake
• Chocolate silk pie
• Apple cake
• Selection of teas and coffees

Recipe: Philly Cheesesteak Stuffed Peppers

I found this recipe on this great blog I just started following, called "Peace, Love, and Low Carb".  I LOVE stuffed peppers, but I usually make mine with rice -- this is a really easy recipe that looks absolutely delicious. I cannot wait to try it!

Ingredients:

• 8 oz. thinly sliced roast beef
• 8 slices provolone cheese
• 2 large green bell peppers (Or your favorite variety)
• 1 medium onion
• 8 oz. baby bella mushrooms
• 2 TBS butter
• 2 TBS olive oil
• 1 TBS minced garlic

To Make:

• Preheat oven to 400 degrees
• Slice peppers in half lengthwise, remove all seeds and "ribs"
• Slice onions and mushrooms. Saute over medium heat with butter, oil oil, garlic, (and salt and pepper if you like) until caramelized.
• Slice roast beef into strips and add to onion/mushroom mixture. Keep over flame for 5 minutes to allow flavors to marry.
• Line the inside of each pepper half with a slice of provolone cheese
• Fill each pepper half with meat/mushroom/onion mixture
• Cover each pepper with second slice of provolone
• Bake for 20 minutes, or until the slice of cheese on top has cooked to a golden brown.

Enjoy!