Succos Menus anyone??

ra_mom

Wed, Sep 15 2010, 1:50 pm

smilethere wrote:

RAMom, your menu makes me smile. We always eat so much more in the night time than in the day, I usually serve a soup and main at night (as well as fish) but just a main during the day.

Can I please have recipes for:

individual onion kugel
individual zucchini kugel

I need some ideas for dessert other than compote. We don't like ice cream (pareve) or creamy mousse etc, more like cake/pies.

Any easy and tasty ideas?

When it's not winter time, we usually have our guests during the day. Smile

If we end up having guests at night, I can just switch around the dishes.

Onion Kugel
http://imamother.com/forum/vie.....onion
For the individual kugels, I minced the onion before mixing with the other ingredients. They came out delishes, but very tiny, even though I filled up the tins.. I suggest you use large muffin tins. Also, they need a liner if you don't want them to stick to the pan (yes, even if you grease the tins well, they stick), which you can remove before serving if you'd like.
Bake until browned (much longer than the recipe calls for.)

Zucchini Kugel
http://imamother.com/forum/vie.....=zuke
I did the same with this kugel. It came out too soft for individual kugels. Delishes though.

chocolate moose

Wed, Sep 15 2010, 3:18 pm

Being that I've been in the kitchen every Sunday for a solid month, I have plenty of food, BH. I hope it will hold out for the first days as well as the last days.

I'm just adding the following for the first days:

Roasted vegetables
The Salad with Fruit
The Crunch of Almond Salad
Corn Salad
Pasta Salad

Along with freshly baked chicken.

And, for the last days:

Oriental green beans
Matbucha
Watchdog Salad
The Exotic Salad

Along with freshly baked chicken.

I also made several chocolate honeycakes.

suzyq

Wed, Sep 15 2010, 3:30 pm

Ok, I have down my first days menu (no clue what I will make for the last days yet):

All of these meals are just for me and DH as we don't have room in the sukkah for guests, so meals are super simple.

First night -
Beef Barley soup
Mushroom onion quiche
dessert TBA

First day -
Milchig taco salad
carrot zucchini muffins
dessert

2nd night -
Asian Grilled chicken salad
Mushroom onion quiche leftovers

2nd day -
invited out

Shabbos night -
Chicken and rice
dessert

Shabbos lunch -
meatballs
carrot zucchini muffins
dessert

OOTBubby

Wed, Sep 15 2010, 4:28 pm

Shopmiami49 wrote:

OOTBubby wrote:

AlwaysGrateful wrote:

This sounds great, but I can't quite envision it. What does it come out as? Does it stay rolled easily? Also, when you say to slice it in the food processor, that means that each slice of say, potato and sweet potato, is like a full circle? Or you chop them up first so the "slices" are much smaller?

I'd also like clarification as to how the veggies are cut (or are the "ground" in the food processor?).

Also, does this freeze okay? And, if so, how do you recommend defrosting/reheating?

Thanks.

You peel the veggies and push them through the feeding tube of the food processor. Apply a little pressure while pushing the veggies through. Yes, the slices will be full circles, except for the pepper and onion. Those will probalby be specks but its ok.

When it's finished baking, it rolls up pretty easily and slices very nicely - just make sure that the roll is not stuck on the bottom to the paper, or else it will be a mess. You can use a spatula to help you detach it.

I actually froze it for the first time, but I have not defrosted it yet, so I can't tell you how it is defrosted!

I just made it (it really looks pretty) and I think some additional clarification is necessary.

What size veggies (sml., med., lg.) are you using? And are you using (which was my assumption, a jelly roll size pan/rimmed cookie sheet - I think it's around 11" x 15")?

I used average sized veggies (except for a pretty big onion), and the size pan I mentioned, and the pan was very, very full, and after 40 minutes the veggies were still not soft enough for it to be rolled (took around an hour).

Once it cooled somewhat, and I rolled it, I found it very difficult to roll (did not stick to paper, just kind of soft).

Based on what I used & did, have I misunderstood something or done something incorrectly?

Please elaborate.

Thank you.

bobeli

Wed, Sep 15 2010, 4:43 pm

Shopmiami49 wrote:

Friday:

strawberry soup
tender stovetop meat with red velvet sauce
kishka stuffed shnitzel
broccoli kugel
yerushalmi kugel
carrot muffins
deli roll
salad
watermelon and cherry cobbler

Friday night:

gefilte fish
chicken soup with kneidlach
red rice
saucy with slivers green beans
chicken with potatoes - any ideas for a type of chicken??
carrot muffins
apple pie ice cream

Shabbos day:

individual fish wellingtons with dill sauce
liver
cholent
kishka
onion kugel
overnighted potato kugel
veggie rolada
salad
mint chocolate chip ice cream and fruit

your menu sounds great
can you please post recipies
thanks

smilethere

Thu, Sep 16 2010, 5:42 am

ra_mom wrote:

smilethere wrote:

When it's not winter time, we usually have our guests during the day. Smile

Thanks, I made the onion kugel last year, and it was very good, so I'm gonna try it out as individuals. I want to do it in the flexi tins, so I think I shouldn't have a problem with getting them out.

Shopmiami49

Thu, Sep 16 2010, 6:52 am

Aidelmom wrote:

shopmiami, if you sprinkle the chocolate chips on to of the hot brownies they'll melt.

Right, but for this recipe, you need to mix the PB and melted chocolate before spreading - otherwise, it doesn't combine right. BTDT... Tongue Out

Also, for the kishka stuffed shnitzel (sorry - I forgot who asked!), I got the recipe from Mishpacha years ago, and I just adapted it to do my own thing. I basically defrost a roll of kishka (either storeboght or homemade) and use it to stuff the shnitzels. To stuff, you butterfly the cutlets (like you would slice a bagel), put a Tbsp or 2 of kishka inside, egg and bread the shnitzel like usual, and fry. I usually serve it with a apricot mustard dipping sauce.

*I made spinach stuffed shnitzel for R"H and it came out DELISH!! You sautee an onion and add defrosted and drained spinach. Add spices and ya got your stuffing.

Tila

Thu, Sep 16 2010, 9:51 am

Wednesday eve :
(us 2 , adults, 1 teen boy, one teen girl, and a hefty 10yr old boy), inlaws (2), and a family friend
roasted turkey
cornflake stuffing
cranberry cornbread stuffing (corn bread from here)
swirled sweet potatoes (spice n spirt)
cabbage mashed potatoes
tzimmes
sweet n sour meatballs (second helpings)
greenbeans with a mango sauce (KBD)
brocolli (with huge help from DH who will check and clean it)
desserts:
assotred cookies that I baked in the freezer
apple pie
and a babka from Emuna women.
Thursday lunch:
(no guests as of yet)
assorted salads
cold cuts
shnitzel
kugels:
onion(tried and true from Toronto)
onion mushroom (Pam reiss off of Facebook)
Plum Kugel (from a friend in Brklyn)
Yerushalyim kugel (KBD)
watermelon sorbet for dessert
Thursday dinner (guestless)
leftovers
Friday lunch
(guestless)
chicken Kiev (breast wrapped in pastrami, dunked in an apricot glaze, and wrapped in puff pastry)
leftovers
friday dinner
repeats
shabbat lunch
cholent
salads etc...

c.c.cookie

Sun, Sep 19 2010, 4:18 am

Shopmiami - I would love your green beans recipes - I believe you posted two different kinds. (That was way way back like two pages ago, so I can't really remember.) Thanks!
As for my menu - I'm only home for Shabbos, and I'm still working out my menu in my mind. I'd better get cracking though, because I don't want to spend Friday cooking!

Shopmiami49

Sun, Sep 19 2010, 4:53 am

c.c.cookie wrote:

uh oh...which green beans? I don't even remember! The only ones that I have on my menu for now is garlicky green beans:

green beans
olive oil
.seasoned salt
seasoned pepper
crushed garlic

Defrost the green beans, add spices, oil, and garlic. Heat uncovered.

mosma

Sun, Sep 19 2010, 11:06 am

Shopmiami49 wrote:

c.c.cookie wrote:

mmm...add some fresh ginger and it'll be divine!

c.c.cookie

Mon, Sep 20 2010, 4:55 am

Finally - a menu. And it doesn't even include green beans, after all that! Wink

I'm only home for Shabbos (spoiled me!)
Fri. night:
salmon (my husband is makpid on fish on Shabbos)
squash soup (I would make squash and mushroom soup, but I already have too much mushroom)
roast
baked chinese chicken (whoever posted it on this site - thanks! It's a real winner!)
honey-soy rice
mushroom-onion quiche
warm apple crumble with vanilla ice cream

Shabbos day:
gefilte fish
sauteed liver
cholent
deli salad
apple kugel
peanut butter ice cream

Shopmiami49

Mon, Sep 20 2010, 5:37 am

c.c.cookie wrote:

Finally - a menu. And it doesn't even include green beans, after all that! Wink

lol abt the green beans! What's the recipe for the baked chinese chicken - can you post a link? Thanks! oh yeah, and the honey soy rice too please///

c.c.cookie

Mon, Sep 20 2010, 6:55 am

No patience to find the link, I'll just type it:
Chinese chicken:
2 chicken breasts, cut into small pieces, dipped in egg then flour.
1 onion cubed
1 pepper cubed
mushrooms
(any other vegetable you feel like using)
Place veggies in a pan, sprinkle salt and pepper (drizzle with oil - I skip that) and bake for 1/2 hour.
place chicken (w/ egg and flour) over veggies. Then pour this mixture over e/t:
1/2 cup oil
1/2 cup soy sauce
1/2 cup brown sugar
Baked covered another 40 min.

I highly recommend this recipe. It's easy and delicious!

Honey-soy rice:
3 cups rice - cooked (I make a third of this recipe)
2-3 cloves garlic
3 peppers - red, yellow, green (looks very colorful and festive)
Saute garlic and peppers.
Boil:
2/3 cup honey
1/4 cup soy sauce
salt
Combine vegetables and sauce with rice.

cinnamon

Mon, Sep 20 2010, 6:59 am

c.c.cookie wrote:

both recipes sound great.
dh doesn't really like sweet food but I'm having company for one of the chol hamoed nights, maybe I'll make it then. Thanks!

Shopmiami49

Mon, Sep 20 2010, 8:07 am

c.c.cookie wrote:

Thanks! Do you fry the chicken first before adding to the veggies? Can you do this chicken bottoms on the bone?

Also, how does it reheat - does it turn soggy?

Merrymom

Mon, Sep 20 2010, 12:19 pm

So diets are out the window everyone? I gave up on puff pastry a few months ago, have any of you looked at the fat content on that?! I'm still making a few fried dishes but overall I'm trying to keep it light and delicious. This is my menu so far (I've had enough with meat already in case you notice there isn't much):

Wed night:
Yemenite soup
Moroccan cigars
Homade babaganoush and techina
Homemade challah
Unstuffed cabbage
Chocolate mousse trifle

Thurs day:
corn salad
veg platter
fruit platter
baklava salmon
bagels
spreads
no-bake cheesecake

Thurs night:
Yemenite soup
General Tso's chicken
rice
crunchy purple cabbage salad
fruit salad
trifle
honey cake

Fri day:
bagels
spreads
veg platter
crispy Italian flounder
corn salad
ice cream

Fri night
gefilte fish
chicken soup
meatballs
rice
tomato watermelon salad
crunchy purple cabbage salad
cakes and cookies

Shabbos day
gefilte fish
yapchik
green salad
parve ice cream

c.c.cookie

Mon, Sep 20 2010, 2:26 pm

Esther23 wrote:

can you please post the recipe for the mushroom onion quiche?

No problem:
Put a layer of puff pastry on bottom of pan (I used to small rounds, or 3 loaf pans)
Saute 3 onions, when soft add
1/2 to 1 can mushrooms
Add 2 T. flour and mix on flame for 2 min.
Remove from flame. Add one egg, and salt and pepper to taste. Spoon over puff pastry. Top with criss-crossing lines of puff pastry, brush with an egg (can take some out from the egg you put in). Bake @350 for about 45 min until golden.
Enjoy!