Whats for shabbos meal tonight?

↑ Tamiri ↓

Thu, Aug 07 2008, 3:39 pm

We like ours breaded. Reminds us of Yo'ma's cutlets.

↑ mummiedearest ↓

Thu, Aug 07 2008, 3:41 pm

breading and silicone combined bother my stomach. grating them and making computer latkes? yum.

↑ Tamiri ↓

Thu, Aug 07 2008, 3:47 pm

This is going to be like the sock thread.

Our Shabbat:

From the freezer I bring to my family: challa, carrot and yerushalmi kugels and cake/cookies

Meat: 2 grilled chix and meatballs in spicy red sauce (I hope they came out good)
Majadra (rice and lentils - it's erev Tisha Be'Av and what's that without lentils)

Salads: Potato, chatzilim+veggies, chatzilim spread, cabbage and corriander, roasted peppers, matbucha

Fruit soup (made every week, it empties out the old fruits from the bin)

Watermelon which we did not eat last week.

Gefilte fish for Seuda Shlishit

This doesn't look like so much but it took hours to make. Hrumph.

↑ cassandra ↓

Thu, Aug 07 2008, 3:49 pm

What's with Tisha B'av and lentils? I've eaten lentil soup for lunch every single day this week. I had no idea I was doing something frum.

↑ Tamiri ↓

Thu, Aug 07 2008, 3:52 pm

Ah.. you see! Lentils are eaten by mourners. At home we would get our lentils in a bowl and a hard egg and some ashes and eat that, sitting on the floor, before we left for Eicha. My parents knew how to mourn the destruction!!!
I wondered whether or not to make them for Shabbat, but since we eat them year round anyway, I figured why not.

↑ Tamiri ↓

Thu, Aug 07 2008, 3:58 pm

I found a source, ערוך השולחן

סימן תקנב סעיף ה
ונוהגים לאכול עדשים, או ביצים מבושלים, שהם מאכלי אבלים. ויש נוהגים לאכול ביצים קשים וקרים, שהיא גם כן מאכלי אבלים. וכן נוהגים לאכול פת מעגולים שקורין ביג"ל, שבזה מברים אצלינו לאבלים, מפני עיגולן – לרמז שהאבלות והמיתה הוא גלגל החוזר בעולם.

↑ cassandra ↓

Thu, Aug 07 2008, 4:05 pm

Thanks. We usually only do the eggs and ashes for seuda ha-mafseket. Good to know that I've really been living the spirit of the 9 days.

ETA: I also love how we finally got a source posted on this thread!

Last edited by cassandra on Thu, Aug 07 2008, 4:06 pm; edited 1 time in total

↑ gryp ↓

Thu, Aug 07 2008, 4:05 pm

Tamiri, if you ever feel like typing up your salad recipes, I'd love to try them out. Tongue Out

I'm getting sick of the ones I always make and yours sound good. And also the kind that my family would like.

↑ Tamiri ↓

Thu, Aug 07 2008, 4:15 pm

GR wrote:

Tamiri, if you ever feel like typing up your salad recipes, I'd love to try them out. Tongue Out

I'm getting sick of the ones I always make and yours sound good. And also the kind that my family would like.

Usually, I don't use recipes. I go shopping and see what veggies I feel like buying. Then, I take a look at them and decide what I am in the mood for, as far as flavor goes.
For example, this week I bought a cabbage and cilantro. I do recall a recipe with those two ingredients, but I think I last made it in the States (5 years ago at least) and it had lime which I don't get. So I shredded the cabbage, chopped the cilantro, added olive oil, lemon juice and salt and there is salad.

Chatzilim: One I roasted under the broiler, and I added 6 peppers to that. Why waste the flame, right?
Take the nicely charred eggplant, scoop out pulp and as much char as you can get, for the flavor. Mix in processor either with tehina (my usual) or mayo (today) and parsley, plus garlic for tehina or onions for mayo (add them at the end so they don't get mushed), lemon juice and salt. Yum.

Saute some chopped onions. Add chatzilim which have sat for a while with salt (I don't know what this does for them, but I did it). I made tiny cubes out of the chatzilim. After the onions and eggplant tasted sauted enough, I added some slivered roasted peppers, salad vinegar, scalliions, garlic and salt. Last week I added dill.

Matbucha: saute a bunch of finely chopped onion. add garlic (not minced, chopped), and as many tomatoes as you want. I had 6 small and I also put in a can of chopped stewed tomatoes. When the liquid is evaporated, add some tomato paste. I also added "pilpel chuma", this libyan paprika/garlic/oil condiment. Tasted good. Some cumin. Then I added some chopped roasted peppers (see a theme here?). This dish can't be ruined. Great for tomatoes that aren't pretty enough to eat anymore.

Roasted peppers: I took what was left after making the other two salads and made a vinaigrette with lots of garlic. Yum. (they were peeled, of course).

I did NOT do this stuff until very recently when I started to have people to keep Micha busy, and he's older too. It's time consuming and if you have a bunch of kids to take care of... well - good luck. It's taken me over three years after this last baby to get back to real cooking shock

↑ Seraph ↓

Thu, Aug 07 2008, 4:19 pm

Onion soup
Salsa Gefilte fish bake
spaghetti and turkey- like hotmama's spaghetti and chicken recipe
franks n blanks
quinoa tabouli salad

and for shaleshudes-
Home made bagels
lentil and potato salad
quinoa tabouli
egg salad
tuna salad
corn salad
grapes

btw, I have to say I love this thread for wonderful ideas... my freind commented about how I always have such interesting shabbos menus,a and I credited this thread for the ideas...

↑ Tamiri ↓

Thu, Aug 07 2008, 4:23 pm

I went thru nearly 3 heads of garlic today.

↑ BennysMommy ↓

Thu, Aug 07 2008, 4:27 pm

Tamiri wrote:

So you take these meat cutlets and make them like chicken shnitzel? Where did you learn this trick?

It's an Argentinian thing. Called milanesa. Even the non-jews eat them.
Btw yo'ma I cut the milanesa meat into strips and make my pepper steak with that.

↑ Raisin ↓

Thu, Aug 07 2008, 5:02 pm

cassandra wrote:

What's with Tisha B'av and lentils? I've eaten lentil soup for lunch every single day this week. I had no idea I was doing something frum.

I always make lentil soup...figured its carbs and protien together.

I'm going to try tamiris rice and lentil thing. it looks really yummy. (I googled a recipe)

↑ yo'ma ↓

Thu, Aug 07 2008, 5:06 pm

BennysMommy wrote:

Tamiri wrote:

So you take these meat cutlets and make them like chicken shnitzel? Where did you learn this trick?

It's an Argentinian thing. Called milanesa. Even the non-jews eat them.
Btw yo'ma I cut the milanesa meat into strips and make my pepper steak with that.

My dh brought home a package of #5 meat that's supposed to be cut into thick slices and they made a mistake and cut it into thin slices. That meat is better for pepper steak. Now, I just have to do it. How do you make your pepper steak?

Tamiri, the numbers should be the same because they import to Israel. Or do you say export Scratching Head

↑ gryp ↓

Thu, Aug 07 2008, 5:09 pm

Thanks, Tamiri!

How long do you broil the eggplant for? do you slice it in half first and broil face up? I used to do that and it came out well, and then I stopped being lucky, I guess, and I had to start baking it. I'd much rather broil it, I can't stand the oven on for so long especially in the summer.

Micha's your youngest? Nice name.

↑ gryp ↓

Thu, Aug 07 2008, 5:12 pm

Also, Tamiri, what's your purple cabbage in mustard vinaigrette salad from last week?

↑ gryp ↓

Thu, Aug 07 2008, 6:13 pm

gefilte fish
broiled chatzilim
store bought chumus
potato salad
pepper/carrot/celery/onion salad
chickpeas?

chicken soup & kneidlach with croutons

chicken baked with green beans
zucchini kugel
one more thing, I'm not sure what yet

oatmeal raisin cookies

↑ cookielady ↓

Thu, Aug 07 2008, 8:09 pm

Homade Challa
Gefilte fish
sushi salad
cucumber salad
tossed salad
couscous/chick pea salad
green bean salad
potato kugel
spinach kugel
roasted sweet potaoes
chicken of some sort

watermelon
choc deluxe marshmallow bars
butterscotch brownies
cookie n' cream trifle

↑ greeneyes ↓

Thu, Aug 07 2008, 8:32 pm

GR wrote:

GR, how do you make your chicken with green beans?
And your zucchini kugel?

↑ Tamiri ↓

Fri, Aug 08 2008, 1:22 am

GR wrote:

I place a whole, washed eggplant on a foil-lined tray and put it under the broiler until it's nice and crusty (try not to burn too much, but that adds flavor) on all sides. It is probably around 1/2 hour. It's summer here too, so I try to do it first thing in the am before it gets too hot.

Micha Yinon is our youngest. There is a story behind his name, but the bottom line is that after we named him we saw mem yud kaf heh and he was born on kaf heh Kislev!