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↑ elf123 ↓

Thu, Dec 11 2008, 9:00 am

I did a search and couldn't find it, so I want to know if anyone has ever posted the recipe for this maple lukshen kugel?

↑ OldYoung ↓

Thu, Dec 11 2008, 9:04 am

elf123 wrote:

I did a search and couldn't find it, so I want to know if anyone has ever posted the recipe for this maple lukshen kugel?

I never posted it and I never saw it on this site either, but the recipe I use is from an old Binah magazine and it's delicious!! and so easy too Wink

The ingredients are pretty standard if I remember correctly- eggs, oil, egg noodles, maple syrup, sugar, vanilla sugar, cinnamon and maybe a few others that I can't think of off-hand... You pretty much boil the noodles and add the rest of the ingredients, pour into a pan and bake. The maple syrup gives it a terrific flavor. I can post the exact recipe later, if you'd like.

↑ chanchy123 ↓

Thu, Dec 11 2008, 9:19 am

Clarissa wrote:

Sauteed Fillet of sole with oranges
Rice
Roasted acorn squash
Swiss Chard with dried cranberries and pine nuts

How do you make the sole with oranges, it sounds interesting? Not for this week, but I have tons of sole in the freezer.

↑ Clarissa ↓

Thu, Dec 11 2008, 9:27 am

FILLET OF SOLE WITH ORANGES from the Williams Sonoma Kitchen Library Fish book

About 1 cup all-purpose (plain) flour
salt and freshly ground pepper
1 1/2 lb. sole fillets
3 Tablespoons clarified unsalted butter, plus 1-2 Tablespoons regular unsalted butter
1/4 cup finely chopped yellow onion
1/3 cup dry white wine
1/2 cup fresh orange juice
2 teaspoons orange zest
2 oranges, peeled, white membrane removed and sectioned
chopped fresh flat-leaf (Italian) parsley or mint for garnish

Preheat an oven to 275 degrees F.

Spread the flour on a plate and season with salt and pepper. Coat the fillets lightly with the flour and shake off any excess.

In a large saute pan over medium-high heat, melt the 3 Tablespoons clarified butter. Add the fish and saute, turning once, until browned on both sides and opaque throughout when tested with a knife, 2-3 minutes on each side. Using a slotted spatula, transfer the fish to a warmed ovenproof platter or 4 ovenproof plates and cover with aluminum foil. Place in the oven to keep warm.

Reduce the heat to medium, add the onion and saute, stirring, until tender and translucent, 5-8 minutes. Add the wine and orange juice and zest, raise the heat to high and cook, uncovered, until reduced by half, 5-8 minutes. Season to taste with salt and pepper and stir in the 1-2 Tablespoons butter and the orange sections. Heat until warmed through.

Pour the sauce over the fish. Sprinkle with parsley or mint and serve immediately. Serves 4 or 5.

(my note: we love sauce, so I double the amounts of wine and juice, and cut up at least 4 oranges, sometimes more. Also, you need to know how to segment oranges so there's none of the in-between stuff, just the insides, if that makes sense.)

Last edited by Clarissa on Fri, Dec 12 2008, 9:47 am; edited 1 time in total

↑ Tehilla ↓

Thu, Dec 11 2008, 10:49 am

challah & grape juice of course

baked gefilte fish
fresh green salad with vegetables
chummus
---
gi-mungo pot of chicken soup with vegetables
---
kugel from freezer
chicken to go with the kugel for my kids (DH and I will stop at the soup LOL)

some kind of desserts and cholent

not so fancy with new baby, and everyone having colds

↑ NativeMom ↓

Thu, Dec 11 2008, 10:56 am

Challah-home made
Salmon-dont know what kind yet
asian spinach salad
coleslaw
sushi-spicy tuna and vegetable

shnitzel and or sesame chicken
jack daniels (glazed) sweet potatoes if I'm making shnitzel
broccoli quiche
Rice pilaf with mushrooms

Apple flan with raspberry sauce
chocolate chip cookies

lunch
salmon
coleslaw
deviled eggs
sushi again
cholent
deli roll
potato kugle
sweet noodle kugle
kishka-home made

↑ elf123 ↓

Thu, Dec 11 2008, 10:58 am

OldYoung wrote:

elf123 wrote:

I did a search and couldn't find it, so I want to know if anyone has ever posted the recipe for this maple lukshen kugel?

I can post the exact recipe later, if you'd like.

Please!

↑ mimsy7420 ↓

Thu, Dec 11 2008, 11:33 am

OldYoung wrote:

elf123 wrote:

I did a search and couldn't find it, so I want to know if anyone has ever posted the recipe for this maple lukshen kugel?

I never posted it and I never saw it on this site either, but the recipe I use is from an old Binah magazine and it's delicious!! and so easy too Wink

I would love the recipe!

↑ rachie ↓

Thu, Dec 11 2008, 12:38 pm

cookielady,
what's your chickpea salad recipe?
how did the couscous come out? I wanted totry that recipe.

SECRET

Thu, Dec 11 2008, 12:44 pm

nativemom you are so fancy! do you cook all that every week or do you have guests or something? im feeling a little inferior here with my very basic shabbat menus.

↑ cookielady ↓

Thu, Dec 11 2008, 12:49 pm

rachie wrote:

cookielady,
what's your chickpea salad recipe?
how did the couscous come out? I wanted totry that recipe.

the couscous craisin salad was disappointing. The Lebanese chick pea salad was good. Way to many steps in the KBD light. Next time I would make it in a simpler way.

Do you still want to couscous recipe?

↑ DefyGravity ↓

Thu, Dec 11 2008, 12:49 pm

Just me and DH for lunch:
Possibly home made challah, if I get around to it
Chicken soup
Roasted chicken with onions
2 layer mashed potato kugel - sweet potato and regular

↑ Fabulous ↓

Thu, Dec 11 2008, 12:53 pm

mimsy7420 wrote:

OldYoung wrote:

elf123 wrote:

I did a search and couldn't find it, so I want to know if anyone has ever posted the recipe for this maple lukshen kugel?

I never posted it and I never saw it on this site either, but the recipe I use is from an old Binah magazine and it's delicious!! and so easy too Wink

I would love the recipe!

I second that!

I make a deliciuos sweet lokshen kugel but dh doesn't love it so I don't make it anymore. This sounds interesting.

↑ OldYoung ↓

Thu, Dec 11 2008, 1:11 pm

Here's the recipe- it's called Noodel Kugel from Binah 5 Sivan 5768

10 1/2 oz. package fine egg noodles (I use medium, like the way it looks better embarrassed

)
4 eggs
1/2 c. oil
1/2 c. sugar
2 t. vanilla sugar
1/4 c. homemade breadcrumbs (I use from a can from the store, no dif)
1/4 c. maple syrup, plus extra for brushing
1/2 t. cinnamon, plus extra for sprinkling

Preheat oven to 350. Cook noodles, meanwhile place all other ingredients in a bowl and mix well. Drain noodles but don't rinse. Cool slightyl and add to mixture, and mix well. Place in 9" round pan and sprinkle the top lightly with cinnamon. Bake for 50 min. Serve warm.

Tip: If you like an extra maple syrup taste (like my husband does), brush the top of the kugel generously with maple syrup while it's still hot. The maple syrup seeps through the kugel, giving it a wonderful flavor.

(The recipe also calls for 1/4 t. white pepper, but I always leave it out.)

↑ btMOMtoFFBs

Thu, Dec 11 2008, 6:05 pm

I am so excited that I figured out how to make my favorite Chinese dish: Beef with Eggplant in garlic sauce.

I modified the beef with sauteed scallions recipe in the Spice and Sprit cookbook to include the eggplants (the long, thin japanese kind). I was almost drooling for it while it was cooking.

serving it with quinoa (instead of rice) DH's loves it.
Bake challahs
MB soup
salt and pepper kugel (for kids)
fluffy carrot cake for dessert (also from spice and spirit)

↑ NativeMom ↓

Thu, Dec 11 2008, 7:24 pm

SECRET wrote:

nativemom you are so fancy! do you cook all that every week or do you have guests or something? im feeling a little inferior here with my very basic shabbat menus.

actually I don't unless we're having guests. This week we're not but I'm finally on vacation (I'm usually in school Fridays and don't get home until 3:30). So I have time to cook! My husbands been out of town so I wanted to cook a real nice meal for him Smile

↑ rachie ↓

Thu, Dec 11 2008, 9:22 pm

cookielady, I have the cookbook but thanks anyway. I made the carrot salad which was good and the appple butter muffins which were okay. I make the mandarin couscous salad from "gatherings" which is really good.

↑ chanchy123 ↓

Thu, Dec 11 2008, 11:55 pm

Thanks Clarissa, sounds great, I'll have to try this some time.

This is what were having tonight:
Grape juice
Challah (bakery)
egg rolls (bought - or none)
"Chinese" corn soup
lemon chicken
wings in sauce
white rice
fried rice w. veg.
prob. also Israeli salad

Dessert: an assortment of cookies

lunch: is a washing kiddush our community is having, we are bringing the cholent.

seuda shlishit - shalishudes
We are hosting a young couple checking out our yishuv/community
We will have challa
tri-colored pasta in oli olio
a tuna loaf
lots of salads and dips
maybe cheeses as well.
Dessert - cookie platter

↑ blueyes ↓

Fri, Dec 12 2008, 6:10 am

Here's my menu, I started at 5:30 this morning...
Homemade challah
boiled fish
babagnush
chumus
corn salad
egg salad
some kind of lettuce salad
chicken soup with kneidels
breaded chicken
rice with mushrooms
cholent by day
and choclate cake for desert from my mother

↑ Capitalchick ↓

Fri, Dec 12 2008, 6:15 am

We're having guests, so I changed my menu and went a little more elaborate...

Challah
Hummus/babaganoush
Fennel/olive salad
Tunisian sauteed tomato/pepper salad
Anise flavoured meatballs
Spicy zuchinni caraway salad
Spicy pickled turnips
Tunisian potato salad

Chicken Soup with vegetables

Heavenly 3 minute sesame chicken (a recipe I found on this site)
Basmati Rice
Steamed Green Beans

Green Salad with heart of palm

Orange Blosson Water cake

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