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Forum -> Recipe Collection -> Shabbos and Supper menus

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View latest: 24h 48h 72h

↑ OldYoung ↓

Wed, Aug 27 2008, 5:05 pm

And here's what we're having

chicken soup
lemon salmon
tangy poppy seed salad
crunchy cole slaw
corned beef salad
shnitzel
potato kugel
undecided desert

liver
egg salad
tangy poppy seed salad
crunchy cole slaw
corned beef salad
cholent
kishka
kugel
undecided desert

I usually buy Challah and desert. I would love to bake but I know that I physically don't have time. I shop for food on Wed and make salad dressings on Wed. night. Once a month on Thursday night, I make a huge kugel batch and freeze for the month. While that's baking, I boil a month's worth of gefilte fish. On Friday I put up the chicken soup, eggs, and whatever chicken/meat we're having. Dh makes the cholent, throws kishka and kugel in, and 'doctors' up our store-bought liver. That takes no more than 2 hours. I also cut up veg for salad, and sometimes I do that Thurs night... How does everyone else do it???

↑ Lani22 ↓

Wed, Aug 27 2008, 5:35 pm

I have shabbas down to a science- if its just me and DH takes me 1 hour on fri afternoon if I have company takes me about 3 hours on thursday night. I shop on my way home from work.

↑ cookielady ↓

Wed, Aug 27 2008, 7:25 pm

freidasima, Right now some of my older children are home and are a tremendous help in the kitchen. That is part of the trick. I also find cooking and baking very relaxing. (I just cant stand the mess afterward.)

↑ freidasima ↓

Thu, Aug 28 2008, 9:09 am

What can I tell you, I am in awe of Clarissa's menus most of the time...
Lani, an hour? It takes me an hour just to do the shopping and that's if I find a nearby parking spot and someone is home to help me schlep the 20 plastic bags with stuff up the stairs...

But, ladies, I did something imaginative. I made potato salad! And two different cakes. Let's see if anyone knows the difference...

As for kids helping in the kitchen, no way , at the age they are at, they are home to eat not to help. Some only get home at 10 Pm, my chayal walks in Friday afternoon and has three loads of laundry to do until shabbos because he goes back saturday nite, and oldest dd and husband just come to eat, not to cook...dh is a doll, he is willing to do anything and everything I will ask and comes and asks me all the time what can he do to help, but the time he is helping me if he is home he isn't learning and I sure don't have time to learn, I barely have time to cook, so AM I REALLY GOING TO SAY PLEASE MAKE SPONJA ON THE KITCHEN FLOOR INSTEAD OF LEARNING A DAF GEMORO???? AM I NUTS? GIVING UP MY OLAM HABO FOR A CLEAN KITCHEN FLOOR?

So I end up doing it by myself most of the time.
No matter. I will dream of lemon salmon and souffles and trifles...

↑ Seraph ↓

Thu, Aug 28 2008, 9:25 am

This week I'm keeping it simple, as I have a busy day friday.

Chicken soup
Salmon fillet- I need a really good recipe to make it taste awesome!
Chinese Cabbage salad with almonds
pot roast- I need a good recipe for this as well
leftover birthday cake. (thats why we're busy friday).

↑ Clarissa ↓

Thu, Aug 28 2008, 9:25 am

freidasima wrote:

Thank you, I'm flattered. First of all, I don't work out of the home. If I did, I don't know how I'd handle Shabbat. So I'm so impressed with you women who can work a full day and still come to the table with food for your family. Second of all, I don't cook every night. I cook interesting food for Shabbat, but the rest of the week we make do with much less -- pasta, stir-fries, frozen stuff or eggs. We only sit down as a family for a dinner one or two nights a week. The rest of the week we all often eat at different times, and I just throw stuff together. So I save up all of my energy for Shabbat and maybe one more creative meal per week. Also, my husband does most of the grocery shopping. Tonight he'll be going with a very big list for this week's meal. He's already complaining, so I fear I'll wind up having to remove one item from the list, which means the Virgin Mary might bite the dust, unless I have most of the ingredients already. Last but not least, I do focus a lot on futzing around in the kitchen on Friday, which means my kids get way less attention.

Not so impressive now, huh?

↑ Tamiri ↓

Thu, Aug 28 2008, 11:13 am

freidasima wrote:

I'm asking a serious question here, no bashing please.

Where do you wonderful ladies have the time to do all this cooking? I barely keep my head above water with soup, chicken and salad...maybe because I work full time but still...I'm in awe of these recipies and menus...I barely have time to shop for the basics...

When I worked full time, I was up till the wee hours of Friday morning, cooking. In those days we worked here on Fridays, so I had to get up and shlep home on that day, which was just left for cleaning (see my other cleaning freak postings).
One I stopped working full time, it got more normal. You shop one day, cook another.
Currently, I shop on Wednesday for the week (only one trip to the market per week, no other shopping so as not to spend more) and cook on Thursday. I was on my feet cooking today from 7:30 am until around 1:30 pm. That included no Imamother (check and see that I was off that whole time), taking care of a 3.5 yo, doing and hanging a load of wash and cleaning the kitchen as I went along so that it looked decent again by 2 pm including sparkling stove. Challa was made on Tuesday when I had time, and frozen. I still have to think of something to bake.
If you work, there is no reason to patchke. I ask myself every week what the heck I am going all those hours in the kitchen. It's the little things like chopping veggies, shredding for salads, peeling skins off roast veggies etc. but I have to fill the family up and veggies (which take a lot of work) are a good way to do it. Army boy is coming home this week.

I made roasted vegetable salsa (peppers, tomatoes, garlic, celery, scallion, spices)
Cabbage salad I (kholrabi, carrot, dill, lemon juice and I may add some mayo later one)
Cabbage salad II (lemon juice, salt, olive oil)
Chatzilim I (fried slices in yummy tomato sauce left over from pizza making
Chatzilim II (garlic and celery bits in marinade)
Kishuim in pilpel chuma (paprika, garlic, oil, and spices)
Potato kugel
Carrot kugel
Tehina
Yerushalim kugel (each kugel is divided in two and half is frozen for next week)
Lebanese meat pie like ast week - big hit
Chicken to be grills
Half a turkey breast in sauce

Now it doesn't look like too much in writing or in the fridge but it takes forever. Especially with my helper. Every veggie has to be inspected, gone over, peeled, chopped, sliced, cubed... I could not do it if I had to do it late at night and if I did not have all day. I would love to make 17 salads like the Moroccans, but they get up REALLY early in the am to do it and I can't see myself doing that. Any ideas for easy salads?

↑ greeneyes ↓

Thu, Aug 28 2008, 11:34 am

Here's what I'm making for Friday night:

home made chummus

red lentil soup with portabella mushrooms

cajun syle chicken breast
spinach kugel
zuchinni and peppers in tomato sauce

summer fruit crisp

↑ Lani22 ↓

Thu, Aug 28 2008, 11:55 am

I work full time so I usually order my groceries online ( I love Freshdirect!!) and have them delivered. I shop on my way home from work for odds and ends. when its just me and DH I keep it simple- fish, or chopped liver,salads. dips- one usually home made the other bought, chicken or meat and a kugel or couscous of some sort then for lunch I just put up a chulent on fri morning- takes me no more then an hour to make all of this.

↑ TAPS ↓

Thu, Aug 28 2008, 11:57 am

Roasted Yellow Pepper Soup

Salad

Green Beans with garlic
Rice
Brisket with Dried Fruit
carrot kugel

Banana choc chip cake

↑ sarahd ↓

Thu, Aug 28 2008, 12:22 pm

Gefilte fish
Beef broth with lukshen
roast chicken
potato kugel
yerushalmi kugel
dilled corn salad (if the dill's not infested)
cole slaw
apple-strawberry compote
Zwetschgenkuchen (plum torte)

cholent, kugel, kishke

gefilte fish
deviled eggs
schnitzel
salads
compote
grapes

↑ cbmom

Thu, Aug 28 2008, 12:41 pm

sarahd, can you post your recipe for plum torte. I have some I need to use up. Thanks!

↑ freidasima ↓

Thu, Aug 28 2008, 2:19 pm

No matter what you ladies write, I'm still in awe of you...Tamiri, all those salads, incredible! And Sarahd, two kinds of kugel on a plain ordinary shabbos...and Clarissa, even if your dh does the shopping, just the variety of things that you make, your menus sound so incredibly classy that I still think that it sounds like my sister in law on the UWS...and I am in awe of her food as well...gorgeous...Lani, chopped liver is simple? Just the thought of kashering the liver is giving me the willies...not to speak of everything else involved.

I THINK YOU LADIES ARE GREAT!!!

But ladies, you can all pat yourselves on the back in one thing, you actually pushed me (together with middle dd who complained that I always make the same thing) to try a few new things...I had to change them as I don't cook with fats or oils but I made three cakes now for shabbos (chocolate, coffee and lemon meringue), three kugels at the end (lukshen, potato, and sweet potato, all without fat) and in addition to the regular chicken stew for friday night and roasted for shabbos, I made spicy chicken wings for friday nite when I can serve them in a sauce...

I am exhausted. I had half a day off from work today and this is what I did. cooked and cooked and baked and cooked and baked and cooked and ...cooked!

I told dh (he has been getting the emotional riccochettes - bad spelling, spellcheck isn't working but you know what I mean - from my talk with dd all week) and he said that I am...he was about to say "crazy" but stopped himself and said "wonderful".

That's why I married him and put up with all of this.
So let's see if the kids think I am wonderful on shabbos or whether they criticize the lack of ...variety...heaven help them if they do.

↑ sarahd ↓

Thu, Aug 28 2008, 2:33 pm

freidasima, you made my day. The yerushalmi kugel is bought; I can't seem to make a decent one. The potato kugel takes exactly 15 minutes to prepare. But if you're in awe of me.... LOL

↑ sarahd ↓

Thu, Aug 28 2008, 2:35 pm

cbmom wrote:

sarahd, can you post your recipe for plum torte. I have some I need to use up. Thanks!

It's made with Hungarian plums, not the usual red or purple plums. If you still want the recipe, here it is:

Plum Torte (New York Times):
½ c. margarine
¾ c. sugar
1 c. flour
1 tsp. baking powder
salt
2 eggs
24 halves pitted purple plums
sugar, lemon juice, cinnamon for topping

Preheat oven to 350°. Cream sugar and margarine, add flour, baking powder, salt and eggs, beat well. Spoon the batter into 8, 9 or 10” springform. Place plums skin side up on batter. Sprinkle with sugar and lemon juice, and about 1 tsp. cinnamon, to taste. Bake one hour.

Can be frozen, defrosted and reheated briefly @ 300.

↑ Seraph ↓

Thu, Aug 28 2008, 2:40 pm

freidasima wrote:

No matter what you ladies write, I'm still in awe of you...Tamiri, all those salads, incredible! And Sarahd, two kinds of kugel on a plain ordinary shabbos..

its shabbos mavorchim, not an ordinary shabbos.

↑ Tamiri ↓

Thu, Aug 28 2008, 2:46 pm

sarahd wrote:

freidasima, you made my day. The yerushalmi kugel is bought; I can't seem to make a decent one. The potato kugel takes exactly 15 minutes to prepare. But if you're in awe of me.... LOL

Would you like a recipe? It comes out good every time. Once you get the knack of not letting the sugar/oil caramel burn, it's a cinch. I found that using a good pan for the caramel (I have All Clad) is very helpful, but I can't imagine that generations of cooks in Israel had pans such as that.

Friedasima, the nice thing is that you will have leftovers! I don't know how you worked and did all that. I guess it helps not to have little ones under foot.

↑ sarahd ↓

Thu, Aug 28 2008, 3:20 pm

I'll take your recipe, but my ego is shot when it comes to Yerushalmi kugel. Most of my problem is that I'm afraid to burn the sugar/oil, so I don't cook it long enough.

↑ octopus ↓

Thu, Aug 28 2008, 3:30 pm

I am going to be making a very weight watcher's friendly shabbos.

fri night:
homemade challah (no, not whole wheat- oh well)
chicken soup (chicken all skinned and fat skimmed out of pot as well)
potato kugel (only 2tspn oil and wheat germ and 2 eggs- it's a small kugel though).
vegetables- don't know yet what
banana bread for dessert- it's ds's b-day. All oil will be replaced with applesauce.

shabbos day:
homemade challah
salad
cholent (we skip the potatoes and beans-it's onions, garlic, barley, meat)
banana bread

I only make 2 kugels when I have guests. The only kind of kugel dh likes is potato. He does not eat anything with noodles in it (doesn't like the texture) and he doesn't like vegetables (there goes vegetable kugel). Also, won't eat a sweet potato (no sweet potato kugel!).
So it's just regular potato kugel for us.

oh and we don't do gefilte fish because dh doesn't like it. When we do have fish, I make salmon.

↑ Tamiri ↓

Thu, Aug 28 2008, 3:34 pm

Here it is. Although the recipe on the bag of noodles here in Israel is good, this one is a little better.
When making the caramel: put the sugar and oil in a heavy pan. Heat over a medium-high flame. Initially you won't see much happening, but after a while the sugar will start to tan. Mix the sugar and oil occasionally. Let the color get deeper and deeper and STOP when it's a pleasant shade of medium brown. Chocolate brown is too dark. I wish I had a box of crayola to give you an exact shade. In any event, the mixture should not bubble. You will see the sugar browning at the bottom of the tan, while the oil sort of floats on it. Keep mixing to combine the two. Once the tanning starts, the mixture should be ready to pour over the noodles within a few minutes. It takes a while to get to the tanning stage.

400 grams thin egg noodles
2 Tablespoons oil
1/2 cup dark brown sugar
1-2 teaspoons ground black pepper
1 level Tablespoon salt
4 eggs

Cook noodles according to package directions until tender but not mushy. Drain and mix with 2 T oil. Let cook a bit.

Caramel:
1/3 cup oil
1 cup sugar (you can use a bit less, like 3/4 cup)

Make the caramel as described above. When it's the right shade of brown, pour over noodles and mix well. Don't worry about a few sugar lump here and there. I usually pour some of the noodles back into the caramel pan to "scrape" it clean.

Dissolve brown sugar in a Tablespoon of hot water. Pour over noodles and mix well. Add pepper and salt. Taste and correct seasonings, if needed.

Beat eggs and add to noodles. Mix and correct seasoning, if needed.

Bake at 340-350 until it looks done. (about an hour).

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