Whats for shabbos meal tonight?

↑ Clarissa ↓

Thu, Jul 31 2008, 8:14 am

Breakfast for dinner this week:

Silky corn pancakes with sour cream or maple syrup
Cheese souffle with scallions
Fennel-orange salad with lemon vinaigrette
Roast sweet potatoes and carrots (the only way my son will happily eat vegetables, so they'll be on the menu a lot these days, until he decides he doesn't like them anymore)
chocolate cake

↑ cookielady ↓

Thu, Jul 31 2008, 8:15 am

Here goes:
Homemade Challa
mexican gefilte fish
sushi salad
chumus
tossed salad
carrot salad
Soup/knaidlach
Potatoe Kugel
roasted vegetables
pineapple tarts
Sticky Chicken

Chocolate cake
Chocolate chip cookies
grasshopper pie

↑ OldYoung ↓

Thu, Jul 31 2008, 8:24 am

gefilte fish
chicken soup/knaidelach
israeli salad
chinese coleslaw
honey mustard salad
cherry pie apple cobbler kugel
????? chicken (not the nars kind)
some sort of cake

liver
egg salad
israeli salad
chinese coleslaw
smoked turkey tossed salad
kishka
cholent
ice cream

↑ Seraph ↓

Thu, Jul 31 2008, 8:52 am

Two types of homemade challah- WW and regular

Salsa gefilte fish
Morrocan carrot salad
Raddish Salad
Raw beet salad
babaghanoush
pickles
chinese cabbage salad with mandarin oranges

Steak salad
Mashed potatoes with mushroom sauce

Brownies

We're having guests.
Watermelon mint ices (homemade)

↑ Lani22 ↓

Thu, Jul 31 2008, 9:36 am

Seraph- whats your recipe for raddish salad- I have 2 bags o radishes in my fridge....

↑ Seraph ↓

Thu, Jul 31 2008, 9:57 am

I use big israeli ones. grate them, add lemon and salt to taste, let it sit. It should turn into an unspicy, pink shreded thing...

↑ Lani22 ↓

Thu, Jul 31 2008, 10:00 am

Seraph wrote:

I use big israeli ones. grate them, add lemon and salt to taste, let it sit. It should turn into an unspicy, pink shreded thing...

Thanks!

↑ cassandra ↓

Thu, Jul 31 2008, 10:59 am

WW Challah
Cantonese salad with chicken (kosher pallette II)
Garlic rubbed london broil with chimichurri sauce
brown rice with tomatoes and basil
roasted asparagus
compote

Next day is just turkey salad and chulent, possibly that strawberry mango soup for dessert.

Clarissa, is your fennel salad mostly fennel?

↑ Clarissa ↓

Thu, Jul 31 2008, 11:03 am

It's supposed to be mostly fennel, but I use less fennel and much more oranges, because I like it that way. It's roasted fennel, by the way, so it's sweet and soft. It also has some mint and sometimes olives. It's good.

↑ cassandra ↓

Thu, Jul 31 2008, 11:06 am

Yum. Recipe please when you have a chance? I like fennel orange salad but the last one I had (in a restaurant) was basically a giant plate of shredded fennel with a few orange slices thrown in. Overkill.

↑ Clarissa ↓

Thu, Jul 31 2008, 11:23 am

Roasted Fennel and Orange Salad

8 baby fennel bulbs (I can't get baby fennel, so I use a few big ones)
5 Tablespoons olive oil
2 oranges (I use 6!)
1 Tablespoon lemon juice (see my note)
1 red onion, halved and thinly slice (I use less)
3 1/2 oz. Kalamata olives
2 Tablespoons roughly chopped fresh mint
1 Tablespoon roughly chopped fresh flat-leaf parsley

1)Preheat oven to moderately hot, 400 degrees. Trim the fronds from the fennel and reserve. Remove the stalks and cut a slice off the base of each fennel about 1/4 inch thick. Slice each fennel into wedges, place in a baking dish and drizzle with 3 Tablespoons olive oil. Season well. Bake for 40-45 minutes, or until the fennel is tender and slightly caramelized. Turn once or twice during baking. Allow to cool.

2) Segment your oranges. In case you don't know how: Cut a thin slice off the top and bottom of each orange. Using a small sharp knife, slice the skin and pith off the oranges. Remove as much pith as possible. Slice down the side of a segment between the flesh and the membrane. Repeat with the other side and lift the segment out. Do this over a bowl to catch the juices. Repeat with all the segments on both. Squeeze out any juice remaining in membranes.

3) Whisk the remaining oil into the orange juice and the lemon juice until emulsified. Season well. Combine the orange segments, onion and olives in a bowl, pour on half the dressing and add half the mint. Mix well. Transfer to a serving dish. Top with the roasted fennel, drizzle with the remaining dressing, and scatter the parsley and remaining mint on top. Wash the reserved fronds, chop and sprinkle over the salad.

note: I make extra dressing, using extra lemon juice and some orange juice squeezed from juice oranges and strained. Also, it's fine without the olives.

TAPS ↓

Thu, Jul 31 2008, 11:28 am

cookielady wrote:

sushi salad

cookielady, what is sushi salad?

↑ cassandra ↓

Thu, Jul 31 2008, 11:28 am

Thanks so much, I will be making this very soon, with the added oranges, minus the olives.

↑ Tamiri ↓

Thu, Jul 31 2008, 11:45 am

We are going out to lunch for shabbat, but I wanted to have a bunch of parve leftovers so:

Matbucha
Moroccan carrots
Eggplant/tehina
Eggplant with roasted peppers and scallions + dill in light vingar dressing (had a lot of eggplant,, can you tell?)
Kohlrabi/Radish/Carrot
Potato salad
Purple cabbage in mustard vinaigrette
2 recipes carrot kugel (one for hosts)
yerushalmi kugel
Challa

While I was at it I made a double (1 kg) recipe of pizza dough, some for dinner and the rest for the freezer

Have to make grilled chickens
Bake something

I am tired.
It was 86 F in my kitchen.

↑ cookielady ↓

Thu, Jul 31 2008, 12:52 pm

TAPS wrote:

cookielady wrote:

sushi salad

cookielady, what is sushi salad?

I believe I posted the salad in salad section. If you dont find it, let me know. Its a salad with sushi ingredients so it has the taste of sushi w/o the work.

↑ mom21n2 ↓

Thu, Jul 31 2008, 1:08 pm

Any suggestions for a fridge full of leftover challah? PS, it has to be disguised or nobody will eat it.
Besides that, chicken soup, as usual. Maybe some vegetables. Unless I get inspired tonight, that's probably it.

↑ Lani22 ↓

Thu, Jul 31 2008, 1:10 pm

mom21n2 wrote:

Stuffing, croutons for salad, chalah kugel...

debsargie

Thu, Jul 31 2008, 2:25 pm

homemade challah,
egg salad
potatoe salad
tomato salad
corn and hearts of palm salad
lettuce salad
red cabbage salad
coleslaw
babganoush
olive dip
sphagetti angel hair salad - chinese way
chicken soup
chicken, rice
coliflour kugel

chocolate cake for desssert

↑ Tehilla ↓

Thu, Jul 31 2008, 2:29 pm

mom21n2 wrote:

I make a yummy challah kugel from spice and spirit. I can't remember which one...but as someone just above posted, it's a great way to use it up. you can even double the recipe and freeze one.

↑ mom21n2 ↓

Thu, Jul 31 2008, 2:32 pm

For some reason everything I make from Sand S bombs.