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Forum
-> Recipe Collection
-> Shabbos and Supper menus
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sarahd
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 Thu, Aug 20 2009, 6:14 am
| sped wrote: | | Sarahd - Sounds good. Maybe this week we'll come by, but only if you make the kishka... |
If you promise to come, I'll make kishka and whatever else you want.
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rachie
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Thu, Aug 20 2009, 8:52 am
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pinktichel- can I get your chickpea/olive salad recipe? your recipes are always really good!!!
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Seraph
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Thu, Aug 20 2009, 11:11 am
Ok, updated shabbos menu.
Grape juice
Lachuch (homemade yemenite pita)
Babaganoush
Chilbeh
Matbucha
Mock chopped liver (eggplant)
Cabbage salad (salt and pepper salad)
Gezpacho
Rice with fried vermicelli
Thai carrot chicken stir fry
Butternut squash
Chocolate chip cookies.
Shabbos day we're having guests.
Same salads course
Turkey neck stew with dumplings
Served over rice with vermicelli
Choc chip cookies
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Reality
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Thu, Aug 20 2009, 11:44 am
Having guests this week. This is my menu:
Friday Night:
Homemade pan challah
gefilte fish
chicken in wine sauce
potato kugel
spinach kugel
cabbage salad
cinnamon swirl cake
brownies
Shabbos Day:
Fruit Platter: watermelon, kiwi, purple grapes, canteloupe
gefilte fish
cholent w/homemade kishke
same kugels
marinated veg. salad
mandarin orange salad
same desserts
Shalosh seudos:
Homemade challah rolls
tuna
cut-up veg.
eggplant salad
same desserts
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pinktichel
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Thu, Aug 20 2009, 11:51 am
| rachie wrote: | | pinktichel- can I get your chickpea/olive salad recipe? your recipes are always really good!!! |
2 cans chickpeas, rinsed and strained
4x tomatoes, chopped
1 jar green olives (I would half them or buy sliced)
1 lg. red onion, chopped
3/4 c. vinegar
1/3 c. sugar
1/3 c. oil
1/4 c. water
salt
pepper
garlic powder
To be honest, I've never made this before. My SIL gave me the recipe ages ago and I decided to try it this week. Think it will go down well with my crowd. Oh, and thank you. Glad someone enjoys my recipes. 
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pinktichel
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Thu, Aug 20 2009, 11:56 am
| Seraph wrote: | | Rice with fried vermicelli |
| Mrs. Bissli wrote: | | Rice with browned vermicelli |
Anyone care to share the recipe? Seems like something we'd enjoy.
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Seraph
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Thu, Aug 20 2009, 12:18 pm
| pinktichel wrote: | | Seraph wrote: | | Rice with fried vermicelli |
| Mrs. Bissli wrote: | | Rice with browned vermicelli |
Anyone care to share the recipe? Seems like something we'd enjoy. | I got inspired by mrs bissli. 
I kinda cheated. I broke up spaghetti and fried that, then browned some rice and cooked it all together with some consome soup mix. It would taste better if I had celery seed, but alas I do not...
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Tamiri
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Thu, Aug 20 2009, 12:22 pm
I have a recipe for Armenian Rice Pilaf in my New York Times cookbook, which I can't get to now. This looks similar:
Armenian Rice Pilaf
60 minutes Prep: 20 minutes Cook: 40 minutes
342 calories per serving
8 servings
Ingredients
1/4 pound butter or margarine
1/2 cup vermicelli
2 cups rice uncooked long-grain
4 cups chicken broth boiling hot
1 x salt to taste
Directions
Melt butter in heavy pan or Dutch oven. Break vermicelli in small pieces, add to pan and cook until golden brown, stirring constantly. Add rice and stir until rice is well coated with butter. Add boiling broth and season to taste with salt.
Cook, covered, over low heat until liquid is absorbed, about 25 minutes. Stir lightly with fork. Let stand in warm place 15 to 20 minutes before serving.
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Seraph
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Thu, Aug 20 2009, 12:31 pm
| Tamiri wrote: | I have a recipe for Armenian Rice Pilaf in my New York Times cookbook, which I can't get to now. This looks similar:
Armenian Rice Pilaf
60 minutes Prep: 20 minutes Cook: 40 minutes
342 calories per serving
8 servings
Ingredients
1/4 pound butter or margarine
1/2 cup vermicelli
2 cups rice uncooked long-grain
4 cups chicken broth boiling hot
1 x salt to taste
Directions
Melt butter in heavy pan or Dutch oven. Break vermicelli in small pieces, add to pan and cook until golden brown, stirring constantly. Add rice and stir until rice is well coated with butter. Add boiling broth and season to taste with salt.
Cook, covered, over low heat until liquid is absorbed, about 25 minutes. Stir lightly with fork. Let stand in warm place 15 to 20 minutes before serving. | Hrmm, pretty much what I did, but with oil in place of butter...
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Tamiri
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Thu, Aug 20 2009, 12:33 pm
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I don't use butter or margarine either. In the U.S. I used Trader Joes' parve broth (it was 99 cents) but here in Israel I use good old water. Works fine.
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mandksima
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Thu, Aug 20 2009, 1:40 pm
night:
chicken soup
whole wheat breaded chicken over potatoes, sweet potatoes and carrots
oatmeal cookies and chocolate cake
Guests for lunch:
chumous/techina
pickles/olives
eggplant salad
tomato avocado salad
carrot/apple/pineapple salad
lentil salad
potato salad
whole wheat orzo with roasted veggies and sliced terriyaki chicken
terriyaki chicken cutlets
any leftover roasted potatoes and veggies
watermelon and chocolate cake
seudat shilshit:
tuna salad
leftover salads
cut up veggies and Russian dressing
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pinktichel
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Thu, Aug 20 2009, 1:44 pm
| Tamiri wrote: | I have a recipe for Armenian Rice Pilaf in my New York Times cookbook, which I can't get to now. This looks similar:
Armenian Rice Pilaf
60 minutes Prep: 20 minutes Cook: 40 minutes
342 calories per serving
8 servings
Ingredients
1/4 pound butter or margarine
1/2 cup vermicelli
2 cups rice uncooked long-grain
4 cups chicken broth boiling hot
1 x salt to taste
Directions
Melt butter in heavy pan or Dutch oven. Break vermicelli in small pieces, add to pan and cook until golden brown, stirring constantly. Add rice and stir until rice is well coated with butter. Add boiling broth and season to taste with salt.
Cook, covered, over low heat until liquid is absorbed, about 25 minutes. Stir lightly with fork. Let stand in warm place 15 to 20 minutes before serving. |
Thank you. This sounds great... can't wait to try it! Wont be this week though as I think I've got enough...
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youngbubby
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Thu, Aug 20 2009, 4:09 pm
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I want to make something really good but low in calories 2 of my daughters are on a diet and I dont want to sadtogagwe them....any good ideas???
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supermama2
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Thu, Aug 20 2009, 4:47 pm
| pinktichel wrote: | | rachie wrote: | | pinktichel- can I get your chickpea/olive salad recipe? your recipes are always really good!!! |
2 cans chickpeas, rinsed and strained
4x tomatoes, chopped
1 jar green olives (I would half them or buy sliced)
1 lg. red onion, chopped
3/4 c. vinegar
1/3 c. sugar
1/3 c. oil
1/4 c. water
salt
pepper
garlic powder
To be honest, I've never made this before. My SIL gave me the recipe ages ago and I decided to try it this week. Think it will go down well with my crowd. Oh, and thank you. Glad someone enjoys my recipes. |
what size jar of olives?
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pinktichel
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Fri, Aug 21 2009, 12:46 am
| SarahO. wrote: | | pinktichel wrote: | | rachie wrote: | | pinktichel- can I get your chickpea/olive salad recipe? your recipes are always really good!!! |
2 cans chickpeas, rinsed and strained
4x tomatoes, chopped
1 jar green olives (I would half them or buy sliced)
1 lg. red onion, chopped
3/4 c. vinegar
1/3 c. sugar
1/3 c. oil
1/4 c. water
salt
pepper
garlic powder
To be honest, I've never made this before. My SIL gave me the recipe ages ago and I decided to try it this week. Think it will go down well with my crowd. Oh, and thank you. Glad someone enjoys my recipes. |
what size jar of olives? |
 I would guess one of those skinny glass jars, with olives cut in half, would be sufficient. I guess it depends how much you like olives.
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OldYoung
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Fri, Aug 21 2009, 8:04 am
We're going pretty simple and easy over here, just me and my husband-
gefilte fish
roasted red potatoes
grilled chicken
asian steak salad (minus the steak)
ice cream
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Mrs Bissli
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Fri, Aug 21 2009, 8:44 am
| pinktichel wrote: | | Seraph wrote: | | Rice with fried vermicelli |
| Mrs. Bissli wrote: | | Rice with browned vermicelli |
Anyone care to share the recipe? Seems like something we'd enjoy. |
First, you need very thin, broken up vermicelli. You just toast in an empty pot (heavier the better) without oil till it's toasted brown (the shade of yerushalmi kugels). Make sure you shake the pot or stir the content so it doesn't burn and brown evenly. I do in big batches and keep the rest in a ziplock bag. You really need about 1/2 cup per the recipe below.
About 4 cups makes enough rice for 8-12 people as a side dish. You rinse the rice (get rid of white-ish water) and soak in water for about 30min or longer. Sautee 1 large chopped onion with oil and salt (chicken soup powder optional) till softened but not browned in a pot (ideally thick bottom and non-stick) with a tight fitting lid. Add rice and water (amount--1.5x of rice) and bring to brisk boil. As soon as the mix is boiled, turn the flame to the lowest point, cover the pot and let cook for 10min. Add the browned vermicelli after 10 min, and cook for another 3-4 min with a lid on. Remove the pot from flame, let it steam for 10min or so. This freezes and reheats well. Goes great with meatballs or chicken.
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Toot
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Fri, Aug 21 2009, 9:18 am
Homemade whole wheat challah
Melon
Salad w/ strawberries and candied almonds
Grilled chicken
Grilled veggies (red and green peppers, yellow squash, zucchini, red onions)
Coconut quinoa
Bean salad w/ tomatoes
Chulent (veggie b/c of a veggie guest - hope it comes out ok!)
Chocolate cake w/ peanut butter frosting
That's for lunch tomorrow when we have company. Tonight is just us, so I think I'm making Moroccan meat over rice and we'll have some of the veggies from tomorrow.
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Rochelly
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Fri, Aug 21 2009, 9:31 am
gefilta fish
chicken soup
rainbow salad
oven southern fried chicken
lokshen kugel
orzo with sautted red and green peppers, onions and mushrooms
franks and blanks
watermelon
pineapple upside down cake  yummy!
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