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Forum
-> Recipe Collection
-> Shabbos and Supper menus
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sarahd
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 Thu, Dec 10 2009, 3:58 pm
| muminlondon wrote: |
I'm curious how other ppl do it - so yours is fine too! I do it on the flame - only problem is it makes such a mess. Do you know if the taste would be the same in the oven? |
I wrap the eggplant in aluminum foil, so there's no mess. I guess it does detract from the smoky taste, though.
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Raisin
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Thu, Dec 10 2009, 5:22 pm
chummous
chatzilim??
veg soup
chicken
farfel
pot kugel or latkes
green beans with sunflower seeds
mereinges
ice cream
day:
egg salad
veg salad
cold cuts
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OldYoung
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Thu, Dec 10 2009, 7:34 pm
| ra_mom wrote: | | muminlondon wrote: | | ra_mom wrote: | Shabbos Day
Challah
chrain
spinach dip
babaganoush
tehina
Gefilte fish
creamy balsamic salad
egg salad
lentil barley chulent
pastrami
frosted Chanukah cookies |
how do you make babaganoush? |
Babaganoush
• 1 large eggplant
• 2 cloves garlic
• 1/2 cup mayonnaise
• 1/2-1 tsp vinegar
• salt to taste
Peel eggplant and wrap in silver foil. Place wrapped eggplant in an aluminum pan.
Roast in the oven for 1 hour and 10 minutes.
Once eggplant is cool enough to handle, place it in the blender along with garlic, mayo, and vinegar for a few seconds. Season with salt to taste. Mix salt in well by hand.
(Ok to mash by hand if short on time.) |
How do you roast it? By broiling? Or just baked on a high heat?
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ra_mom
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Thu, Dec 10 2009, 9:00 pm
| OldYoung wrote: | | ra_mom wrote: | | muminlondon wrote: | | ra_mom wrote: | Shabbos Day
Challah
chrain
spinach dip
babaganoush
tehina
Gefilte fish
creamy balsamic salad
egg salad
lentil barley chulent
pastrami
frosted Chanukah cookies |
how do you make babaganoush? |
Babaganoush
• 1 large eggplant
• 2 cloves garlic
• 1/2 cup mayonnaise
• 1/2-1 tsp vinegar
• salt to taste
Peel eggplant and wrap in silver foil. Place wrapped eggplant in an aluminum pan.
Roast in the oven for 1 hour and 10 minutes.
Once eggplant is cool enough to handle, place it in the blender along with garlic, mayo, and vinegar for a few seconds. Season with salt to taste. Mix salt in well by hand.
(Ok to mash by hand if short on time.) |
How do you roast it? By broiling? Or just baked on a high heat? |
Just bake at high heat. I used to patchka with the eggplant, but then I tasted my MIL's and it was very good. I was surprised when she told me that not only does she just bake it at high heat, but she even peels it ahead of time. So easy, no mess, and tastes really good. (I guess if you want a roasted flavor you can always put in a drop of roasted/toasted sesame oil. But we like it as is.)
Btw, I forgot to add that I place the wrapped eggplant in a pan, so that it doesn't leak.
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bashinda
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Fri, Dec 11 2009, 12:33 am
challah
chummus
caeser salad
corn salad
chicken soup with lokshen
Cold cuts for daytime
egg and fried onion for daytime
latkes
chocolate pudding pie
apple sauce
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greenfire
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Fri, Dec 11 2009, 9:45 am
if all goes right - since I went to brooklyn for thanksgiving and I didn't yet cook up a storm ... I'm gonna make a thanksgiving/chanuka/shabbos
challah & salad & dips
turkey
cranberry relish
latkes - of course
bread stuffing
mushrooms
smashed potatoes
sweet potatoes
french green beans
pumpkin pie
something chocolatey maybe mousse
apple cider & teas
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greenfire
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Fri, Dec 11 2009, 9:47 am
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if you want roasted flavor ... roast a head of garlic with the peels on at the same time as you roast the eggplant ... then squeeze out the delectable flavor into your babaganoush ...
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ra_mom
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Fri, Dec 11 2009, 10:46 am
| greenfire wrote: | | if you want roasted flavor ... roast a head of garlic with the peels on at the same time as you roast the eggplant ... then squeeze out the delectable flavor into your babaganoush ... |
Yum, I do that all the time when I am making fat free eggplant dip. Really delishes!
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OldYoung
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Fri, Dec 11 2009, 1:07 pm
| OldYoung wrote: | | ra_mom wrote: | | muminlondon wrote: | | ra_mom wrote: | Shabbos Day
Challah
chrain
spinach dip
babaganoush
tehina
Gefilte fish
creamy balsamic salad
egg salad
lentil barley chulent
pastrami
frosted Chanukah cookies |
how do you make babaganoush? |
Babaganoush
• 1 large eggplant
• 2 cloves garlic
• 1/2 cup mayonnaise
• 1/2-1 tsp vinegar
• salt to taste
Peel eggplant and wrap in silver foil. Place wrapped eggplant in an aluminum pan.
Roast in the oven for 1 hour and 10 minutes.
Once eggplant is cool enough to handle, place it in the blender along with garlic, mayo, and vinegar for a few seconds. Season with salt to taste. Mix salt in well by hand.
(Ok to mash by hand if short on time.) |
How do you roast it? By broiling? Or just baked on a high heat? |
Yum!! That sounds great!! Now the real trick will be getting my husband to eat it. Maybe I'll blindfold him and tell him that it's made out of pureed potato chips instead of an eggplant. 
We're having
gefilte fish
chicken vegetable soup maybe with noodles, if I decide to make them
shnitzel
apple kugel
potato knishes
asian steak salad
oreo cookie cake
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Capitalchick
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Fri, Dec 11 2009, 1:19 pm
Here's my meal:
-Hugest challah I've ever made
-Store-bought hummus
-Gefilte Fish
-Wheat berry salad with cranberries, toasted almonds and peppers
-Coleslaw
-Chicken and vegetable soup
-Roasted chicken
-Baked latkes (from a box, I admit)
-Sauteed Rappini with garlic
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blueyes
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Fri, Dec 11 2009, 3:32 pm
Home made challah
chumus
boiled loaf fish
babagnush
coleslaw
israeli salad
corn salad
chicken soup with noodles and kneidels
breaded chicken
latkes that I made all afternoon yesterday!
some kind of veggie
cholent by day
choclate brownies and choc chip cookies for desert
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Shalshelet
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Sat, Dec 12 2009, 9:55 pm
We had no guests this week - a very hectic week for us.
Fri Night
kiddush
challah
chicken vegetable soup
chummus
olives
Gourmet Mushroom Risotto
Roasted Garlic Zucchini and Tomatoes
Honey Mustard Grilled Chicken
Molten Chocolate Cakes with whip cream
Shabbos Day
kiddush
challah
egg salad
chummus
olives
Gourmet Mushroom Risotto
Roasted Garlic Zucchini and Tomatoes
Slow Cooker Latin Chicken
Molten Chocolate Cakes with whip cream
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greenfire
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Sat, Dec 12 2009, 10:05 pm
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disclaimer: we had no bread stuffing, no mousse, and no cider ... but we still were plenty stuffed
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sarah86
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Mon, Dec 14 2009, 11:51 am
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Shalshelet: How did you make the molten chocolate cakes? And has anyone ever tried making them in silicone muffin tins?
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sarah86
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Mon, Dec 14 2009, 11:51 am
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oh, and the slow cooker latin chicken recipe?
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Shalshelet
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Mon, Dec 14 2009, 2:54 pm
| sarah86 wrote: | | Shalshelet: How did you make the molten chocolate cakes? And has anyone ever tried making them in silicone muffin tins? |
I used this recipe, but was able to put them in 8 disposable tin ramekins instead of the 4 the recipe called for. I also prepped the cake on Wed and baked them just before shabbos. I put two on the blech and refrigerated the others. The next morning, I put them on the blech for lunch - tasted MUCH better. (its not really liquidy, just more like really soft brownies inside.)
| sarah86 wrote: | | Shalshelet: oh, and the slow cooker latin chicken recipe? |
modified from allrecipes.com
serves 4
2 teaspoons olive oil
2 pounds skinless chicken thighs
salt and ground black pepper to taste
1/8 cup loosely packed cilantro leaves
1 large sweet potatoe, cut into chunks
1/2 red bell pepper, cut into strips
1 (15.5 ounce) cans black beans, rinsed and drained
1/3 cup chicken broth
1/8 cup loosely packed cilantro leaves
1 cup salsa
2 teaspoons ground cumin
1/2 teaspoon ground allspice
3 large cloves garlic, chopped
lime wedges, for garnish
Directions:
Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/8 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.
Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/8 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 7 hours. Garnish with lime wedges to serve.
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sarah86
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Tue, Dec 15 2009, 1:07 am
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Thank you so much! Looks yummy! I will try them this shabbos!
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shirafruma
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Fri, Dec 18 2009, 3:40 am
Shalshelet:
Could you please post the recipe for risotto?? thank you!
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rse
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Fri, Dec 18 2009, 3:47 am
I dont usually post my menues but I enjoy reading this thread so hear goes!
Friday nite:
home made challah
dips (olive, mayo/garlic)
salad
chicken soup
fried chicken wontons
london broil
potatoes slice thin and baked in the oven
broccoli
maybe lokeshen kugel
shabbos day were eating out
and shalosh seuodos probably just challah, dips, salad, and egg salad
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Seraph
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Fri, Dec 18 2009, 6:32 am
Friday night:
Cream of potato mushroom soup
Baked ziti
Eggplant parmesean
Shabbos day:
Chicken sushi
Fish n chips- french fries and batter fried hake
Batter fried zucchini
Greens salad
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