What is everyone serving for the Third-Meal, Erev Tisha B'av

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Forum -> Recipe Collection -> Shabbos and Supper menus

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↑ mimivan

Thu, Aug 07 2008, 3:06 am

Tamiri wrote:

ffbmom wrote:

What kind of lentil dish?

I will probably make majadra which is lentils and rice with a cumin flavor. Delicious.

Hey I stuff my enchiladas with that...at least it sounds like the stuff I make (lentils, rice, cumin, tumeric, salt, pepper, oil etc..)

that's our post-fast meal...along with split pea soup et al...

↑ Strawberry

Thu, Aug 07 2008, 5:00 am

out-of-town wrote:

Can I have the recipe for the tri color pasta salad?

I don't really have a recipe. I'll tell you what I do though.

1 bag/box of color pasta (green, orange, white)
pepper (any color besides green- I like red)
can of baby corn
black olives (the pitted kind)
purple onion

italian dressing-you can buy it but I make my own (sorry I need to find my recipe)

cook pasta but don't overcook-leave it a bit firmer than usual. Dice onion, pepper. Slice olives, baby corn. Mix together and pour dressing on top. Mix dressing and put in the fridge to chill. Make this a day (or at least a few hours before casuse it's better when it marinates and is cold.

Sorry I don't have a real recipe. It's easy and you can change so that it will be good for you if you want. Hope you like it.

↑ sarahd

Thu, Aug 07 2008, 5:32 am

So, this is the plan:

plenty of challah
gefilte fish
lukshen-cheese kugel
deviled eggs
chickpea salad
potato salad
maybe Israeli salad
grapes
watermelon

↑ ffbmom ↓

Thu, Aug 07 2008, 7:02 am

mimivan wrote:

Tamiri wrote:

ffbmom wrote:

What kind of lentil dish?

I will probably make majadra which is lentils and rice with a cumin flavor. Delicious.

Hey I stuff my enchiladas with that...at least it sounds like the stuff I make (lentils, rice, cumin, tumeric, salt, pepper, oil etc..)

that's our post-fast meal...along with split pea soup et al...

Minivan and Tamiri, can I have the majadra recipe? Can I use brown rice for it?

Thanks a ton. Sounds perfect for before the fast.

sandm

Thu, Aug 07 2008, 7:19 am

How do you make Quinoa?

↑ Tamiri ↓

Thu, Aug 07 2008, 7:36 am

I just made the majadra. You can certainly use brown rice for it. It would change the cooking time a bit, since brown rice take longer so I would suggest you par-boil it before adding to the rest of the stuff.

Majadra

1 cup lentils
2-3 large onions
1 cup rice
1 1/2 teaspoons salt
1/2 teaspoon soup powder (I don't use this and it's not necessary)
1 teaspoon cumin
boiling water
oil

Wash the lentils well. Place in pan; pour boilng water over the lentils to cover plus about 1/2 cm. Bring to a boil. Reduce heat and cook gently for about 1/2 hour. Check the water now and then to see if too much has evaporated. Add boiling water if needed. Lentils should be tender, not mushy when done.

Chop onions and fry till deep golden brown. Towards the end of the frying, you may add optional minced garlic.

When lentils are quite soft and tender, but not mushy, add onions and spices.

Rinse rice (I don't bother) and add to lentils. Mix well. Add boiling water to cover plus about another cm. Bring to a boil; lower flame and cook for about 15 additional minutes until water is gone and rice is cooked but not mushy

↑ Tamiri ↓

Thu, Aug 07 2008, 7:42 am

sandm wrote:

How do you make Quinoa?

Buy quinoa.

Soak the quinoa for 1/2 hour or so to get the bitterness out. Drain.

Saute onions - however much you like. Add quinoa to toast a bit. Add boiling water 1:1 ratio with the quinoa. Cook on low flame till water is absorbed. Eat cold or hot. Delicious.

You can add whatever you want to it. We like it plain.

↑ Yamama

Thu, Aug 07 2008, 3:47 pm

Challah
Cold pureed fruit soup (canteloupe, fresh peaches, pineapple, OJ concentrate)
Cold cut salad with creamy garlic dressing
Babaganoush
Chumus
Arbis
Tabbouli
Egg salad with almonds, scallions, mayo, soy sauce
Chinese cabbage salad with almonds, sesame seeds, dressing: olive oil, soy sauce, fructose in place of sugar
Drinks
Coffee cakes for non-dieters (and cheaters?)

mommy24 ↓

Thu, Aug 07 2008, 6:17 pm

Tamiri wrote:

this looks good thanks for hte recipe, does it amke a difference which lentils you use, red or the greenish ones? thanks

MamaBear

Thu, Aug 07 2008, 6:38 pm

Challah with sabra spreads
Cold shnitzel - baked not fried
Red Potato salad (with balsamic dressing)
Tomato salad
Corn Salad
Deviled eggs

Watermelon

Not my best menu but I'm sick.

↑ ffbmom ↓

Thu, Aug 07 2008, 8:07 pm

Thanks for the majadra recipe. I think I'll try it.

Mimisinger

Thu, Aug 07 2008, 8:24 pm

What ever is left from lunch - we're having lots of guests.

greeneyes ↓

Thu, Aug 07 2008, 8:28 pm

romaine salad topped with sliced chicken breast
homemade chummus
lentil salad
moroccan carrot salad
whole wheat pasta salad
fresh fruit salad

greenfire

Thu, Aug 07 2008, 9:33 pm

I guess I better plan on some food so I do not starve ...

so tri-colored pasta salad ... although I make mine different ... green & red peppers, onions, a mix of olives both black & spanish ... dress with olive oil some of the olive juice and lots of garlic and some black pepper ...

deviled eggs
veggies, dips & challah

water and now I want watermelon ...

↑ ffbmom

Fri, Aug 08 2008, 4:43 pm

imaleah wrote:

How do you make your tabouli? What do you do about the parsley? I used to love tabouleh salad, but haven't had it the last few years because I just don't know how to check it.

Twizzlers

Fri, Aug 08 2008, 5:12 pm

greeneyes wrote:

romaine salad topped with sliced chicken breast
homemade chummus
lentil salad
moroccan carrot salad
whole wheat pasta salad
fresh fruit salad

oooh, if u still have time, cud u tell me how to make whole wheat pasta salad???????

DefyGravity ↓

Fri, Aug 08 2008, 5:19 pm

Bagels
cream cheese
Salad
Potato Knishes
Morningstar Farms breakfast patties
cereal
milk

Fabulous

Fri, Aug 08 2008, 5:32 pm

I would assume you could make whole wheat pasta the same as any other just cook it longer.

↑ DefyGravity

Fri, Aug 08 2008, 6:54 pm

ffbmom wrote:

imaleah wrote:

How do you make your tabouli? What do you do about the parsley? I used to love tabouleh salad, but haven't had it the last few years because I just don't know how to check it.

Buy Italian flat leaf parsley. It's easy to check.

octopus

Fri, Aug 08 2008, 7:18 pm

we're serving fleishigs- chicken, kugel, vegetables, challah. I will also have tuna and egg salad.

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