Whats for shabbos meal tonight?

Zus ↓

Fri, Feb 29 2008, 7:03 am

We've got alpro stuff here. It's with soy.

We're eating claw soup tonight!!!! It's chicken soup with the claws of the chicken. We consider that a real treat! We can't always find it so when we do, we feast LOL

↑ mommy24 ↓

Fri, Feb 29 2008, 7:14 am

bashinda wrote:

mommy24: how do you make the ice cream brownie bars? bake brownies in a 9x13 pan and let it cool and then add the ice cream on top?

Pretty much, I just found the recipe and got in the mood for it, so I decided to experiment. You freeze the brownie, pour melted vanilla ice cream on top and freeze it again. Once frozen cut it into peices, the recipe says nine, I will make smaller peices. Then pour and spread melted chocolate over each bar and refreeze.

↑ Zus ↓

Fri, Feb 29 2008, 7:17 am

mommy24 wrote:

That sounds extremely yummy!!!

↑ mommy24 ↓

Fri, Feb 29 2008, 7:36 am

It sounds yummy, but I am afraid it may not come out too good, apparently there wasn't enough room in the freezer so when I shoved it in the freezer last night I didn't see that the brownies were at an angle , and nowonly half the brownies have a thick layer of ice cream and hte other half has none. I will try to defrost it I guess and see how it works out.

↑ bashinda ↓

Fri, Feb 29 2008, 10:13 am

oh that's such a bummer when that happens. It still sounds good though!

Once I tried to make ice cream sandwiches using the brownie mix.

I baked the brownies

Then cut into rectangles trying to make them pretty much the same.

Then I put semi melted ice cream on top of one brownie and another brownie on top.

It was YUMMY but my oldest DD didn't like it so I ended up eating almost all of them! embarrassed

Maybe I'll try again when more people can eat it. (It's like pudding. I used to make it and embarrassed

end up eating too much of it by myself. Now thankfully, all the kids are eating it and I only eat the scraps from the bowl. Much better for my diet! LOL

)

↑ mommy24 ↓

Fri, Feb 29 2008, 12:10 pm

I just had one, actually 3, they came out really good!, But I couldn't make enough melted chocolate, so instead of spreading it all over I just put it on the tops and a little on the sides. Not the prettiest, but I can work on that next time.

↑ Lani22 ↓

Fri, Feb 29 2008, 12:16 pm

chocolate moose wrote:

Chummous is a lot of work to make.

I think it is very easy and where I live they charge a fortune for the sabra kind and making it is a fraction of the cost. I throw a can of chickpeas in the food processor add a few tbsps of real techina, lemon juice, garlic and olive oil. Just process untill you get the right consistency. I also make my own olive spread.

↑ tzatza ↓

Fri, Feb 29 2008, 12:28 pm

Actually, I used exact same recipe a while ago to make my own chummus. I am curious to try the recipe from KBD Short on Time because it uses white beans as well (supposedly, to add velvety texture). Gotta get to it Very Happy

↑ chocolate moose ↓

Fri, Feb 29 2008, 12:50 pm

Lani22 wrote:

I think it is very easy

Let me rephrase.

If you buy the dried product, soak it overnight, then cook it and process it, THEn it's a lot of work.

↑ bashinda ↓

Fri, Feb 29 2008, 12:56 pm

that's not a lot of work, just more time to soak the chick peas and cook them. it involves organization and time management skills but not much more work

mom21n2 ↓

Fri, Feb 29 2008, 1:09 pm

So far, I've only decided on broccoli kugel (fr Quick and Kosher).
We always have chicken soup with chicken as a main dish.
Maybe some take-out gefilte.
Store-bought challah.
After that, I'm stuck. But I think we'll be full by then.

↑ chocolate moose ↓

Fri, Feb 29 2008, 1:19 pm

bashinda wrote:

that's not a lot of work, just more time to soak the chick peas and cook them.

work/time .... work/time .... work/time ....

bashinda wrote:

it involves organization and time management skills but not much more

The few times I did that, I couldn't get the chick peas crushed finely enough and the result was chunky and no one wantd to eat it. In th garbage it went, and ALL the planning & preparing was for nothing.

Keep that in mind when you say "chumous costs a fortune".

↑ bashinda ↓

Sat, Mar 01 2008, 8:05 pm

work isn't the same thing as time. Chicken soup when I make it takes, depending on how much I'm making 1-2 hours but while it's cooking I'm able to do quite a lot of things and I don't consider the cook time work. Same thing with chick peas. It's a matter of time and organization.

Now not getting it crushed finely is a matter of equipment. Maybe home equipment can't compete with the equipment the companies use or maybe a hand blender might have worked better?

I like chunky dips for the record.

But I had the same problem with DH today. The matbucha has no ingredients on the "forbidden list" but he didn't touch it and I finally asked and found out it was too chunky. Okay fine I'll blend it next time (oh and add more garlic.)

↑ chocolate moose ↓

Sat, Mar 01 2008, 8:38 pm

bashinda wrote:

I have to keep my eye on soups. They have to come to the boil and then simmer thereafter. With my mazel, the gas gets either too high or too low and I find I've got to come and go regularly.

Same thing with gef fish and matbucha - it may not be a lot of hard, back breaking "work" to make/cook them, but you have to "be there" and certainly they have to cool down before going in the fridge, or being wrapped up, and that to me can be a deal breaker if I'm gonna make it or not.

bashinda wrote:

But I had the same problem with DH today. The matbucha has no ingredients on the "forbidden list" but he didn't touch it and I finally asked and found out it was too chunky. Okay fine I'll blend it next time (oh and add more garlic.)

For that, you can open a can of tomato sauce...

↑ bashinda ↓

Sat, Mar 01 2008, 11:50 pm

IMNSHO Matbucha != Tomato sauce.

I've never seen cans of tomato sauce with garlic and onions and peppers and cumin etc etc.

I don't watch my soup. I bring the water to a boil, dump everything in and let it go. Okay I turn the gas way down to simmer but that's it.

gefilte fish: dump in pan, add a little water, olive oil and top, dump in 325 oven. check back in an hour and a half and take off the foil. bake 30 more minutes. Easy peasy.

matbucha: after everything's been added, every so often I come over and stir it to make sure it's not sticking to the bottom of the pan. Since I'm in the kitchen anyway it's not that much extra. At least, that's how it worked this week.

The truth is though with Shabbos, there are going to be some dishes which require more time and effort but since so many of the dishes I do make are so easy to prepare it ends up working out nicely, B"H.

↑ chocolate moose ↓

Sun, Mar 02 2008, 9:09 am

bashinda wrote:

I've never seen cans of tomato sauce with garlic and onions and peppers and cumin etc etc.

Buitoni nee Contadina has different flavors with all of the above but cumin.

bashinda wrote:

I don't watch my soup...........gefilte fish: dump ............matbucha: ...........every so often I come over and stir it

I don't know what to say. I make very few things for Shabbos but I fuss over them more.

↑ bashinda ↓

Sun, Mar 02 2008, 9:27 am

ah you're talking about pasta sauce not tomato sauce. And I still disgree, respectfully of course Very Happy

It's a good thing that we have opinions as diverse as the menus on this board!