Whats your dinner menu this week?

↑ Shopmiami49 ↓

Tue, Jun 15 2010, 11:20 pm

Sunday: leftovers from Shabbos - yellow Kubeh soup, cholent, breaded chicken, salad
Monday: spicy morrocan fish w/ lots of veggies, salad, bread (rice cakes for the dieters)
Tuesday: ordered pizza
Wednesday: honey garlic chicken, mushroom and onion rice, lettuce salad
Thursday: shnitzel, yellow orzo w/ fried onions, israeli salad

↑ SV ↓

Wed, Jun 16 2010, 6:37 am

Shopmiami49 wrote:

How do you make the spicy fish with veggies? It sounds so good!

↑ helena ↓

Wed, Jun 16 2010, 8:17 am

sunday: huge siyum (dh and I were invited)
monday: warm wraps filled with barbeque chicken, fresh salad, dil dip, tchina, fried onion and a fresh fruitsalad
thuesday: delicouse zucchinisoup with croutons,chicken fried with lots of onion and garlic over delicouse spiced rice, cold refreshing strawberry/apple compot
wednesday: leftover from yesterday
thursday: potatosalad, coleslawsalad, rolls, coldcuts, fruitsalad

↑ helena ↓

Wed, Jun 16 2010, 8:37 am

sure! its very easy to make

you will need

2 big onions
2 potatos
1 zuchini
salt /pepper

cut them all in small pieces, and fry it in oil for 10 minutes(make sure not to burn it)
add water to cover it. add spices, and cook for 30-45 minutes

than mix it with hand mixer

good luck

Last edited by helena on Wed, Jun 16 2010, 8:42 am; edited 2 times in total

↑ ra_mom ↓

Wed, Jun 16 2010, 9:00 am

Sunday: roast chicken, spaghetti, garden salad
Monday: grilled meatball salad
Tuesday: 20 clove garlic chicken, brown rice & baked fries, steamed vegetables
Wednesday: kishka stuffed chicken, vegetable orzo, garlic mushrooms
Thursday: cheese salad with avocado dressing

↑ Shopmiami49 ↓

Wed, Jun 16 2010, 10:56 am

For those who asked:

Spicy Fish:

1.5 kilo nesichat hanilus fillets (u can use white fish or salmon as well)
lemon juice salt

soak the fish in LJ and salt for a half hour

In the meantime, saute:
2 hot green peppers, diced
1 large red pepper , diced
6-8 cloves of garlic, diced (not minced into teeny pieces)

Let mixture saute for about 10 minutes, stirring frequently

Then add:
1 large can of diced tomatoes

Let the whole mixture cook for about 20 minutes to half an hour. Stir to prevent burning.
Add the fish pieces into the veggies and make sure that it is covered with sauce.

Mix together:
1/3 c. canola oil
1 heaping Tbsp. hot paprika

Drizzle over fish and veggie mixture.

Add about 15-20 sprigs of fresh coriander/cilantro/kusbara on top of everythign and cover the pot. Let it simmer on a low-med flame for another 20 minutes.

Honey Garlic Chicken:

Marinade:
equal amounts of soy sauce, honey, crushed garlic, olive oil

Marinate chicken pieces skin side up for at least 4 hours; prefereably overnight. Reserve some marinade.

Arrange chicken pieces in pan on top of 2 sliced onions. Cover tightly and bake at 350/180 for 1 hour. Uncover, baste with reserved marinade and bake for another15 minutes.

(A better version is to make extra marinade, boil it on the stove, add some cornstarch to thicken it to a sauce-like consistency, and use that to baste the chicken after an hour.)

↑ SV ↓

Wed, Jun 16 2010, 11:25 am

Shopmiami49 wrote:

Thanks! Is the fish REALLY spicy? Are your kids able to eat it? It just seems that 2 hot peppers would make it really spicy, unless the taste "cooks out" a little.

chaniey ↓

Wed, Jun 16 2010, 11:26 am

ra_mom wrote:

how do you make the roasted meatball salad?

↑ ra_mom ↓

Wed, Jun 16 2010, 11:44 am

chaniey wrote:

ra_mom wrote:

how do you make the roasted meatball salad?

Grilled Caesar Meatball Salad
Meatballs
· 1-1/2 lb. ground beef
· 1 egg + 1 egg white, beaten
· 2 small cloves garlic, minced
· 1-1/2 cups toasted garlic croutons, crushed or pulverized
· 2-3 Tbsp parsley flakes
· salt and black pepper
Salad
· 2 Tbsp lemon juice
· lemon zest (optional)
· 4 Tbsp olive oil
· 1 Tbsp Dijon mustard
· 1 tsp Worcestershire sauce OR 1/2 tsp soy sauce
· 1 clove garlic, minced
· salt and black pepper
· Romaine lettuce

Pre-heat grill or grill pan to high OR the oven to 350.
Combine the ground meat and form into meatballs.
Drizzle the meatballs with olive oil and grill for about five minutes on each side, or until cooked through. OR bake the meatballs for 30 minutes, or until cooked through (no need for olive oil if baking.)
Whisk together the lemon juice, olive oil, mustard, Worcestershire or soy sauce, and garlic together.
Coat the romaine in the dressing, then season with pepper. Top salad with meatballs and serve.
If baking meatballs, drizzle a bit of the dressing over them before placing on top of the salad.

(You can serve this with crusty bread or add croutons to the salad.)

↑ Shopmiami49 ↓

Wed, Jun 16 2010, 12:06 pm

SV wrote:

Shopmiami49 wrote:

Thanks! Is the fish REALLY spicy? Are your kids able to eat it? It just seems that 2 hot peppers would make it really spicy, unless the taste "cooks out" a little.

no prob! The fish is really spicy - even for me who is addicted to spiciness. You can lessen the hot by using only one hot pepper and adding some regular green pepper, and also substitue sweet paprka for the hot one, for the last step.

if u are interested, my friend gave me a recipe for spicy fish with even more veggies and less spiciness

↑ SV ↓

Wed, Jun 16 2010, 12:10 pm

Shopmiami49 wrote:

SV wrote:

Shopmiami49 wrote:

Thanks! Is the fish REALLY spicy? Are your kids able to eat it? It just seems that 2 hot peppers would make it really spicy, unless the taste "cooks out" a little.

If it's not too much trouble to type it up, I would love the less spicy recipe please. I know my dh would love the spicy version but then me and the kids would be left without dinner Smile