Main Dishes For The Nine Days

Yea I was wondering the same thing. Someone in my family doesn’t eat fish or milk products so its kind of hard.

oomis: Yum onion quiche sounds good. Could I have the recipe?

oomis: Thanks

Onion Mushroom pareve quiche: (preheat oven to 350 degrees)

2 very large onions chopped

1 large can (11-15 oz. type size, I use Ungers)mushroom stems and pieces

4 or 5 large eggs (you can use 4, but I like it better with 5)

1/2 cup mayo (you may use lite type, if you like)

1 tsp. salt

good gezunt shake of black pepper

sautee onions and mushrooms in a large frying pan with oil, until the onions are translucent and golden, and the mushrooms have started to slightly brown. Drain the oil off well, and cool the mixture to almost room temp. Add in the rest of the ingredients.

Pour into a 9″ pan, round or square, that has been sprayed well with Baker’s Joy or Mishpacha flour and non-stick spray combined. Bake at 350 for about half an hour or until the top looks golden browned and it feels “spongey” to the touch. (To use this for Pesach, just use Pesachdig non-stick spray, and to make a real quiche out of it, bake it in a slightly pre-baked pie shell). For variation, you can use your imagination and add in other veggies, like broccoli, tomato, etc. but the basic recipe is absolutely delicious!!! Always draws tyhe biggest raves and is a very-much-requested recipe.

B’tayavon

I know you said that your husband is tired of Pasta but…

here is my lasagna recipe anyway:

Shavous Recipes

also: here is another thread that may help you:

Homemade Pizza

Let us know if any of these recipes works out.

Here’s a recipe for refried beans that I posted in the What’s for Supper thread:

http://www.theyeshivaworld.com/coffeeroom/topic/whats-for-supper-tonight#post-11520

There are some other good recipes there, too!

My mother has an awesome tuna casserole recipe – I don’t have it on me, but its made with tuna, cottage cheese, cream of mushroom soup, rice and some other stuff. Its awesome! Anyone want the recipe? I’ll see if I can dig it up.

lets start a poll

harder to cook for the the 9 days or for pesach???

sfardim do not vote no offence or anything

not fair for sfardim to vote

they eat rice and other stuff on pesach and they dont do a full nine days

how about some good fish recipes? got any?

terra chip salmon, slather salmon with a garlic mayo concoction and crush tera chips on top and bake until done. I also know someone who did it with mustard and potato chips, but the family fave is teriyaki sauce and pine nuts on salmon. take any recipe for chicken or veal picata and substitute meat for tilapia…delish. to jazz up breaded fish don’t use bread crums, use a mixture of panlo, corn flake crumbs, sesame seeds, garlic powder, paprika, and salt

I also like to make honey mustard, slather it over salmon fillets and bake until done. I had forgotten to include that. I use either equal parts of honey and mustard, or a ready-made honey/mustard dressing, whichever is mroe available.

Pesach is much harder for me. Then again, my cooking during the nine days is no different than my cooking during the rest of the year, so I guess I’m biased. (My mom and brother aren’t vegetarian, but while I’m living at home, we keep an entirely vegetarian household.)

I love allrecipes.com and use it all the time. You can find so many different recipes there and they are all submitted by regular people. Members of the website rate and review recipes once they have tried them. It’s very helpful to read through the reviews before making the recipe so you know what modifications to make to it. I’ve had an account for about five years, and I also get the e-mail newsletter. It’s extremely helpful with meal planning. One little gadget they have is the Recipe Finder, where you can type in ingredients you want and ingredients you don’t want and a list of recipes meeting your criteria will come up on the screen.

I also subscribe to Vegetarian Times magazine. I’m not at home right now, so I don’t have access to my collection, but here are a few recipes from the issue in my bag. (You can also find thousands of recipes on the VT website.)

Orange Israeli Couscous with Carrots and Raisins

1 1/3 cups Israeli couscous

1 cup plus 1 Tbs. no-pulp orange juice

3 medium carrots, grated (1 1/2 cups)

1/2 cup raisins

1 tsp. ground cumin (I use chili powder instead)

Coat medium saucepan with cooking spray, and heat over medium heat. Add couscous, and toast 4 minutes, or until pale brown, stirring frequently. Add 1 cup orange juice and 1 cup water; season with salt and pepper, if desired; and bring to a boil. Reduce heat to low, cover, and simmer 12 minutes, or until liquid is absorbed. Remove from heat, and steam, covered, 5 minutes. Stir in remaining orange juice, carrots, raisins, and cumin. Serve warm or at room temperature.

Braised Seitan Cutlets in Mushroom and Red Wine Sauce (Nine Days Version!)

1 8-oz. pkg. seitan, drained and halved into 2 thin cutlets (the brand I use comes pre-cut into smaller pieces, which works just as well)

1 Tbs. unbleached flour

1 Tbs. olive oil

1/4 lb. mushrooms, sliced

1/4 cup chopped onion

2 cloves garlic, minced (2 tsp.)

1/2 cup red wine (you can actually use apple cider instead, unless you’re making it for Shabbos, in which case definitely use the wine)

1 tsp. Dijon mustard

1/2 tsp. thyme (I tend to use Italian seasoning, which contains thyme)

1 tsp. cornstarch

1/2 cup low-sodium vegetable broth

1/4 cup chopped parsley (dried parsley flakes work well if you don’t have fresh parsley on hand)

Coat seitan pieces in flour. Heat oil in large skillet or Dutch oven over medium-high heat. Add seitan, and cook 1 to 2 minutes on each side, pressing pieces down to brown evenly. Remove seitan from skillet, and keep warm.

Add mushrooms, onion, and garlic to skillet. Saute 7 to 10 minutes, or until softened and lightly browned. Whisk together red wine, mustard, and thyme in measuring cup (I like to add an egg yolk too). Add to mushroom mixture; season with salt and pepper, if desired; and cook 2 to 3 minutes, or until slightly thickened. Whisk together cornstarch and vegetable broth in same measuring cup, then add to mushroom mixture. Simmer 2 to 3 minutes, or until thickened, stirring constantly. Place seitan cutlets on plates, top with mushroom sauce, and sprinkle with parsley.

thank you these fish recipes sound delicious!

for a quick fish dinner, there’s a great spice out there from the Israeli spice company Pereg, it’s called mixed spices for fish dished! put it on the fish with a little salt in the oven/toaster & it tastes great!

Here’s a simple dish called “Tuna Special” we used to get as kids:

1. Mix and heat up mushroom barley soup (store-bought worked for us) and tuna.

2. Prepare servings of white rice.

3. Soup/tuna is served over rice.

anyone here have any suggestions as to what i should do for a day of heavy labor under the sun where the only food is fleishig (i can convince the people i am working with to bring kosher for me at least but i don’t want to push too far)

i am scared to try that being that it may be pushing them too far AND i think that they already went shopping (oh and no kosher pizza stores here sorry) although my mother did suggest to buy my own food any suggestions?

the fish recipes should suffice as mains…for sides theres, string beans… w/garlic and almonds or with carrots and a splash of soy sauce. roasted vegetable melange put onion wedges cubed fresh beets, sweet potato in a roaster with unpeeled cloves of freah garlic and season with olive oil and salt. greek salad and parve yebrat (dolmas) are also good. quino (keenwah) with sautted veg. it’s not a carb it’s in the grass family like wild rice. tuna croquettes on a bed or mesculun with mango salsa.

Mchemtob, how do you prepare your quinoa? I tried it once and it tasted awful.

As to low-carb, any broiled or baked fish recipe with herbs and spices is good. Whole wheat pasta is a good choice, too, because it doesn’t affect the glycemic index and is digested very slowly.

oomis1105 I made your mushroom quiche tonight – I changed around the amounts a little and added 2 handfuls of shredded mozzarella cheese and around 4 tbs of grated parmesan cheese and it was delicious.

Quick question: the size of the mushroom can you provided is that drained or undrained?

jphone: there are thousands of milchig foods you could eat besides Tofu!

Tuna Casserole

3 cans tuna (I think they are 6-7 oz?)

A little less than 1 lb cottage cheese

1 can cream of mushroom soup

3-4 eggs

1/2 cup rice (raw)

onion flakes

parsley flakes

dill

Combine all ingredients. Bake uncovered at 375 until done – about an hour, might need a little longer.