Whats for shabbos meal tonight?

↑ tzatza ↓

Mon, Dec 31 2007, 12:07 pm

Plov (or pilaff in some versions):

Dice 1 large onion
Peel and grate 1-2 medium carrots (more carrots give nicer color and a bit of sweetness to the dish). Sautee onions and carrots in some oil in the deep pot/pan (I use heavey aluminum pot). In the meantime, cube some beef (2-3 lbs). Once onions and carrots are sauteed and giving out nice aroma, add meat and brown it. Sprinkle some salt, paprika, garlic powder and pepper, let brown some more (about 7 minutes) on a medium flame (meat will release juices). After that add water just enough to cover meat and then some extra, add 2 bay leaves, bring to a boil, cover, reduce flame and let cook/simmer till meat is tender. Adjust spices, I.e. salt. Once meat is just about done, measure out rice (roughly follow the directions on rice box for amounts), pour the rice inside. If necessary, you can add some water to cover rice, add a whole head of garlic, bring to boil again, reduce heat, cover and let cook till the water evaporates and the rice is done (some people like it mushier, others - not so). THat is it! Very filling and delicious. Serve it hot with some pickles on a side. Tip: keep pot covered, so that the rice absorbs extra steam while it is still hot. It is a great alternative to chulent on Shabbos lunch. As a variation, some people add raisins while cooking plov, but DH hates it Very Happy

↑ sarahd ↓

Wed, Jan 02 2008, 3:34 pm

Jewish Mother wrote:

sarahd wrote:

Jewish Mother wrote:

hot fruit salad

.

What's this? Sounds good.

I use raspberries, blackberries, cherries and tinned plums.
Put them in a pot with a couple of sticks of cinnamon and a slice lemon.
Bring to the boil, turn the heat off and cover the pot and leave to soak.
I put it on the platter with the soup for Friday night dessert.

It's great served over some plain cake.

Thanks for the recipe. I'll have to keep in mind for some time when I have the ingredients. Do you think fresh or frozen plums would work? Also - fresh cherries or canned? Sweet or sour?

↑ JewishMother18 ↓

Thu, Jan 03 2008, 2:27 am

sarahd wrote:

Jewish Mother wrote:

sarahd wrote:

Jewish Mother wrote:

hot fruit salad

.

What's this? Sounds good.

Thanks for the recipe. I'll have to keep in mind for some time when I have the ingredients. Do you think fresh or frozen plums would work? Also - fresh cherries or canned? Sweet or sour?

when I'm rushed I use tinned plums and I use cherries in a jar (without the stones in)

↑ JewishMother18 ↓

Thu, Jan 03 2008, 2:55 am

It's that time of the week again! Just making my shopping list so here are my menus for Shabbat - no guests and no meals out Crying

but I want to try some new recipes I picked up, I might not make all of them.

Friday night
Tuna Mousse
Grilled Asparagus and Baby Green Salad With Shallot Vinaigrette
Israeli Salad
Tomato & Fennel Soup
Coca-cola Chicken
Orange-Ginger Sweet Potato Casserole
Banana Cake
Carrot Cake

Shabbat lunch
Herbed White Bean and Roasted Garlic Dip
Cauliflower Mock Potato Salad
Coleslaw
Baked Gefilte Fish
Wholemeal Pasta with Spinach & Pinenut Sauce
Chocolate Berry Sorbet

↑ JewishMother18 ↓

Thu, Jan 03 2008, 5:19 am

mandksima wrote:

JewishMother, please send recipe for cauliflower mock potato salad! Sounds good! Can I use frozen once defrosted? Thanks!

No idea if you can use frozen as I've never made it before but I would have thought that fresh is better because it tends to hold less water.

It's a South Beach recipe apparently for those who miss potato salad (potatoes are not allowed on SB)

Cauliflower Mock Potato Salad

1 large head cauliflower, core removed
2-3 eggs, hard boiled and cooled, and chopped roughly
1/8-1/4 cup chopped pickles [to your liking]
1/8 cup finely minced onion
1/4 cup diced celery

Dressing:
1/3 cup mayo
1-2 tbs. white wine vinegar
2 tbs. dijon or yellow mustard
Salt and pepper

Steam cauliflower until just softened [do this as opposed to boiling, as boiling makes it watery and mushy]. Remove from pot and let cool until you are able to handle it; cut off cauliflower tops into small florets [the size of normal cubes of potato in potato salad]. You can definitely use the stems too - cut into those potato-sized cubes. Let cool completely.

Mix in egg, pickles, onion, and celery. Pour over dressing, add salt and pepper to taste, as well as whatever seasonings you like [some people use dill or tarragon or celery seed]. Let chill at least an hour. This truly hits the spot when you want potato salad!

↑ Seraph ↓

Thu, Jan 03 2008, 7:25 am

Just came back from the makolet now..

The plan is:
Friday night:
Clear chicken soup with noodles
Hungarian Goulash
Rice with carrot, lemon, and mint

Desert: Chocolate pudding cake

Shabbos day:
Same, but instead of Goulash, Salad with chicken breast.

↑ sarahd ↓

Thu, Jan 03 2008, 7:55 am

I'm working today, which I don't usually do, plus my cleaning woman is off till next week so I'll have to do the bathrooms and floors myself. It's going to be as simple a Shabbos as I can manage. The only time-consuming thing I'm going to do is kishke - I need to make a new batch. And chocolate mousse for dessert (dh's request.)

Homemade gefilte fish (I have a roll in the freezer)
Chicken soup with noodles
Some sort of chicken - ideas, anyone? (Something good with deskinned chicken. I've made oven-fried chicken a few too many times lately.)
Potato kugel
Roasted carrots
Sticky green beans
Chocolate mousse

My daytime menu is almost always the same. Only the salad and dessert change.

↑ chocolate moose ↓

Thu, Jan 03 2008, 10:33 am

I’m SO not ready for this week. I have things I want to make, but only if a guest comes since I know the kids aren’t interested in eating my food ….

So far I know I’m buying challah, and using chicken from the freezer (eeks!) I’m gonna make a stretch-the gef fish loaf as discussed on this site, a plain veg salad, but that’s it so far ….

↑ tzatza ↓

Thu, Jan 03 2008, 1:38 pm

Friday night:

Salmon in sweet and sour sauce
Gef. fish
Sprats
Fresh salad
Homemade zucchini caviar
Egg salad
Cole slaw
Baked eggplant slices
Pasta bolognaise
chocolate cake

Shabbos day:
Same appetizers
Cholent
Kishka
Pickles /sauerkraut /marinated watermelons
Cake

↑ greeneyes ↓

Thu, Jan 03 2008, 11:36 pm

Friday night:

apricot chicken
broccoli mushroom pie
string beans with slivered almonds
warm apple crisp and vanilla ice cream

Shabbos lunch:

liver & eggs
red cabbage salad with sesame seeds, slivered almonds, & scallions
romaine salad with craisins & pine nuts toasted in maple syrup
mexican turkey breast
Sharon's passion fruit sorbet

↑ gryp ↓

Fri, Jan 04 2008, 9:24 am

fish
chatzilim
fresh salad
baby corn salad?
soup & kneidlach- by night
ducksauce chicken over sweet potatoes
lukshen pineapple kugel
deli with challah rolls (sandwiches)- by day
cholent- by day

canteloupe
marble cake
cookies?

↑ tzatza ↓

Fri, Jan 04 2008, 10:00 am

sarahd wrote:

How do you make zucchini caviar? Does it involve fish eggs?

"Caviar" is just the name. No fishy stuff whatsoever. Great dish for vegetable lovers and people on diets.
Dice one large onion and shred 2 medium carrots on the shredder with large holes. Sautee in oil. In the meantime, peel and shred 4-5 medium zuccinis. Add to the sauteed onion/carrot mixture. Season with salt and pepper, lower flame (add a bit of oil, if necessary) and ler simmer until zuccinis are soft (u don't need to cover it). When they r almost done, take 3-4 plum tomatoes and dice them. Add to the mixture and mix well. Taste to adjust salt. Once all vegetables are soft and most of the liquid is evaporated, turn it off. It is absolutely delicous warm and cold. Try spreading it on a piece of bread - YUMMY. This is a very very old recipe. Very Happy