Whats your dinner menu this week?

↑ Shopmiami49 ↓

Wed, Jun 16 2010, 12:36 pm

SV wrote:

Shopmiami49 wrote:

SV wrote:

Shopmiami49 wrote:

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.

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

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

ok here goes:

For 4 salmon fillets

3-4 each carrots and peppers (use different colors)
sliced onions and chopped garlic (original recipe doesn't call for it, but I added and it came out great!)
1/4 c. water
1/4 c. oil
2 T. tomato paste
1 T. chicken soup mix
salt and pepper
1 tsp. minced garlic
hot paprika
1-2 tsp. hawajj (spice mix of tumeric, cumin, and more) if you don't have it, add just tumeric and cumin.

Fry the veggies until al dente. Put fillets on top of veggies and sprinkle parsley, dill, basil, and coriander on fish. (fresh is best, but dried is ok, too.) Mix the other ingredients together to make a sauce and pour over the fish. Cover and cook on low flame for about 20-25 minutes.

↑ chaniey

Thu, Jun 17 2010, 3:48 am

ra_mom wrote:

chaniey wrote:

ra_mom wrote:

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

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.)

Thanks! sounds delish. I will try it out!

↑ OldYoung ↓

Thu, Jun 17 2010, 7:42 am

ra_mom wrote:

OldYoung wrote:

ra_mom wrote:

This week's menu:

Sunday: tacos
Monday: chicken Fajitas in warm Lafas
Tuesday: crunchy onion chicken, baked French fries, garden salad
Wednesday: sweet and spicy meatballs, brown rice, garlic broccoli
Thursday: salmon in puff pastry, salad with croutons

sounds yummy! Can you post the crunchy onion chicken recipe? TIA!

our menu for this week is

Monday: bbq- hotdogs, wings, and marinated chicken, vegetables, and french fries
Tuesday: deli/salad wraps
Wednesday: caramelized chicken and sweet potatoes, some sort of tossed salad with sweet dressing
Thursday: falafel in pitas, Israeli salad and french fries

What's your carmelized chicken recipe? Tongue Out

Crunchy Onion Chicken
2 cups French's french fried onions
2 Tbsp flour
1/8 - 1/4 tsp salt
1.5 lbs. chicken breasts, pounded and/or cut for cutlets
1 egg, beaten

Crush crispy onions with flour and salt in a plastic bag.
Dip chicken pieces in egg. Coat in onion crumbs. Press firmly to adhere.
Bake uncovered at 400 for 20 minutes.
(You may need to make more of the onion/flour/salt mixture.)

Here's the recipe; it's also on the back of the can of the French's French Fried Onions.

↑ OldYoung ↓

Thu, Jun 17 2010, 7:44 am

and here's the other, from the Binah's Shavuos recipe supplement for this year. (I obviously leave the cheese out when serving with a fleishig meal!)

Dressing:
medium ripe avocado, peeled and cubed
1/2 c mayonnaise
1/3 c oil
1/3 c water
3 T lemon juice (I use a drop less so that it's not so tart)
2 garlic cloves, peeled (I use crushed cubes)
1/2 t salt
1/4 t hot pepper sauce

bunch romaine lettuce torn
1 12-oz box of grape tomatoes, sliced
1 c shredded mozarella and cheddar cheese
1 2 1/4 oz can sliced black olives, drained
2 scallions, chopped
small bag chips of your choice (I use terra sticks)

Blend dressing ingredients until smooth. (I whisk with a fork but you should probably use a blender!) Layer salad ingredients, pour dressing over, sprinkle with chips.

↑ ra_mom ↓

Thu, Jun 17 2010, 7:14 pm

OldYoung wrote:

We had this tonight for supper, and it was delicious (especially with the terra stix.)
Thank you so much OldYoung! Tongue Out

↑ SV ↓

Tue, Jun 22 2010, 5:31 pm

Shopmiami49 wrote:

For those who asked:

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.)

Just wanted to thank you for this recipe. It was a HUGE hit tonight and my dh is a picky eater! And it was so easy! thanks!

↑ Shopmiami49 ↓

Wed, Jun 23 2010, 1:37 am

SV wrote:

Shopmiami49 wrote:

Just wanted to thank you for this recipe. It was a HUGE hit tonight and my dh is a picky eater! And it was so easy! thanks!

Great! I'm so happy for you! and thanks for the feedback

↑ SV ↓

Wed, Jun 23 2010, 6:48 am

Shopmiami49 wrote:

SV wrote:

Shopmiami49 wrote:

Just wanted to thank you for this recipe. It was a HUGE hit tonight and my dh is a picky eater! And it was so easy! thanks!

Great! I'm so happy for you! and thanks for the feedback

Sure! Do you have any other easy but good chicken recipes? We are big on chicken dinners 'round here...

↑ Shopmiami49 ↓

Wed, Jun 23 2010, 7:27 am

Well, tonight I am making Easy Garlic Broiled Chicken:

4-6 chicken bottoms

* 1/2 cup butter flavored margarine - I use a little less
* 3 tablespoons minced garlic
* 3 tablespoons soy sauce
* 1/4 teaspoon black pepper
* 1 tablespoon dried parsley
* dried parsley, to taste

Melt the marg and mix w/ everything else. Coat the chicken and arrange in a pan. Save a little of the mixture for basting. Broil for 20 minutes until juices run clear. Turn and baste occasionally. Sprinkle more parsley b4 serving. Serve over rice or mashed potatoes.

Another one of my favorites:

BBQ Pineapple Chicken
Chicken pieces
about 1 cup bbq sauce
1 can of pineapple chunks in pineapple juice, not drained

cut up potatoes and onions and arrange under chicken pieces. sprinkle garlic powder and onion powder. pour the pineapple juice and chunks into the pan and smear bbq sauce all over everything. bake at 350 for about 1 hour and 15 minutes covered and then 10 minutes uncovered. YUM!!

Crockpot Yellow Chicken and Rice

Add equal amounts of white rice and water into a crockpot bag. Add the chicken (I just stick in a whole chicken.) Add lots of tumeric, salt, garlic powder, onion powder, and paprika. Let it cook on low for about 5 hours. Check to see if you need more water and add as necessary.

[b]Lemon Garlic Chicken[b]

The easiest way is to pour lots of lemon juice, garlic powder, and salt over the chicken and let it bake. This is what I do:

I place potatoes and onions under the chicken. I pour about 1/4 c. L J and 1/4 c. water. Arrange the chicken pieces and spread crushed garlic or garlic powder on the chicken. Sprinkle some salt. Then I slice a lemon into paper thin slices and place all over the chicken and potatoes. Then I sprinkle dried rosemary all over. Bake at 350 for 1 hour and 15 minutes. I've also done this in the crockpot for about 5 hours on low WITHOUT a cooking bag.

This is what I can think of off hand and I'll let you know what else I can think of!

↑ SV ↓

Mon, Jun 28 2010, 12:33 pm

Shopmiami49 wrote:

Sunday: leftovers

Monday: Breaded and fried chicken nuggets (go Jason's!! Wink

) with buffalo dipping sauce (Mishpacha recipe), rosemary garlic potatoes, lettuce salad

Tuesday: sweet and sour chicken with veggies in the sauce, rice, salad

Wednesday: macaroni and cheese, veggie sticks with chummus

Thursday: veggie stir fry over spaghetti, maybe a nice soup to go with it

could you please post the recipe for the sweet and sour chicken and veggies?

↑ Shopmiami49 ↓

Mon, Jun 28 2010, 1:00 pm

Sure thing! It's chinese style:

I forgot how many chicken breasts this recipe calls for, so I guess just wing it...

Saute in a pot:

4 different colored peppers, cut into chunks
1 onion, chunked
1 carrot, chunked (I skipped this)

At the end of sauteeing, add 1 can of pinapple chunks. You want the veggies to be slightly crunchy.

Add to the pot:

1 Tbsp. cornstarch dissolved in 1/2 c. water
6 Tbsp. sugar
2 Tbsp. soy sauce
4 Tbsp. ketchup
1 T. sherry (I skipped this)
2 Tbsp. vinegar

Stir and simmer until boiling.

Cut your chicken into cubes and prepare the following batter:

2 tsp. baking powder
1 c. cold water
1 c. flour
6 Tbsp. oil
1 tsp. sherry (I skipped this)

Coat the nuggets and fry in hot oil.

Serve chicken over rice and pour the sauce over everything. YUUUUUUUMMMM!!!

*I skipped the sherry b/c I didn't have. I did not notice any difference in taste btw my favorite Chinise takeout sweet and sour chicken and this recipe w/o sherry...

*I usually double the veggies and sauce and freeze 1/2 of it for a different time b/c this is time consuming recipe...but it is so darn good! This way, for a quick(er) supper, I stick rice in the oven, do the chicken thing with the batter, and have the ready made sauce.