Succos 5772 Menus... who's ready?

↑ EMmom

Wed, Oct 19 2011, 11:43 am

Moroccan Meatballs (it was awesome over garlicy mashed potatoes)

Meatballs
1 lb ground beef
1 diced onion
3 cloves garlic minced
2 eggs
3 tsp bread crumbs
1 T oil
1/4 tsp cinnamon
1 T sugar
salt and pepper

Sauce
3 tsp oil
3 onions cut into thin slices
1/2 c sugar
1/2 tsp cinnamon
1/4 tsp ginger
salt and pepper

the sauce - fry the onions in oil intil soft. add sugar and carmelize then add all the spices and 1/2 cup water and bring to a boil. Make meatballs and add to the sauce cook for 10 min on high fire then put into 350 oven for 40 min (I just kept it on the fire for about 40 min)

mha3484

Wed, Oct 19 2011, 12:08 pm

We are home for Simchas Torah and Shabbos:

ST Night:

Minestrone Soup
Meat Lasagna
Eggplant "parmesan"

ST Lunch:

Soup
Salmon
Potatoes
Possibly a second veggie based on whats around

Leil Shabbos-

Soup
Smoked salmon
Balsamic chicken from here

Shabbos Day-

Cholent
Salad

A lot of side dishes depend on what veggies we are in the mood for, left overs and when I start cooking Friday.

But its a basic plan which is a good start.

Aetrsnrady

Wed, Oct 15 2014, 8:26 am

ra_mom wrote:

racz I love your menu! I can hardly wait to see everyone elses.

MaBelleVie Smile

elmos

Hoisin Glazed Turkey Timbales - KBD SOT
1 cup hoisin sauce
1/2 cup orange juice
2 tsp toasted sesame oil
1 lb. dark ground turkey
1 lb. white ground turkey
2 garlic cloves, minced
1 tsp onion powder
1 tsp ground ginger
1 tsp hot sauce (optional)
1/2 tsp black pepper
1/3 cup soy sauce

In a small pot miix hoisin sauce, orange juice and sesame oil. Set aside.
Combine both types turkey, garlic, onion powder, ginger, hot sauce, black pepper and soy sauce. Mix well to distribute evenly.
Separate mixture into 12 equal portions. Place each portion into greased muffin cups and press to flatten. Depress center slightly more than outer edges/
Brush top of each raw timbale with 1/4 cup of the prepared glaze. Reserve rest to use as glaze after cooking.
Bake timbales uncovered in oven preheated to 375 for 35 minutes.
Rewarm remaining glaze. Serve each with warm hoisin glaze.

c.c.cookie

Apricot Teriyaki Glazed Roast Beef and Vegetables - KBD SOT
I'm using a 3 lb roast, and also adding chicken pieces to the pan. We're serving the chicken and vegetables for supper, and putting away the roast for YT.

2 acorn squash, with skin, seeded, cut into 2" chunks
2 large sweet potatoes, with skin, cut into 2"chunks
1 cup fresh or frozen cranberries
1 large red onion, cut into chunks
1/4 cup olive oil
1/2 tsp fine sea salt

4-5 lb. silver tip or rib eye roast
12 oz. apricot preserves
1/4 cup teriyaki sauce
1 Tbsp yellow mustard
1/4 tsp ground ginger

Place squash and sweet potato into large roasting pan. Sprinkle with cranberries and scatter red onion. Drizzle with oil and salt.
Place roast to sit on top of vegetables.
Whisk together apricot jam, teriyaki, mustard and ginger. Pour over roast, allowing sauce to run down the sides.
Roast uncovered for 30 minutes.
Reduce heat to 330 and bake uncovered for 1-1/2 to 2 hours.
Allow to stand 15 minutes before slicing to allow juices to settle back into center.

shmaichul

I'm doing similar with the green beans (frozen) and sugar snap peas (frozen) and carrots (fresh) Smile

But those are going in a pan on the plata directly (not in a double boiler), and uncovered.

↑ ra_mom ↓

Wed, Oct 15 2014, 8:39 am

sky wrote:

ra_mom - if you are still on:
Can you please share the lemon cucumber salad recipe.
Thanks.

10 kirbys, peeled and thinly sliced
1/2 very small onion, sliced into paper thin slivers
1/3 cup sugar
1/4 cup lemon juice
4 tsp kosher salt (or you can use 1 Tbsp regular salt)

Combine all ingredients in a 4 lb. container. Cover and shake well until evenly dressed. Refrigerate.

Last edited by ra_mom on Wed, Oct 15 2014, 8:42 am; edited 2 times in total