July 19, 2009 5:24 pm at 5:24 pm #590056
Does anyone have ideas for main dishes for the 9 days? I am sick of fish and my poor husband doesn’t want pasta everyday.July 19, 2009 6:04 pm at 6:04 pm #1024504
Yea I was wondering the same thing. Someone in my family doesn’t eat fish or milk products so its kind of hard.July 19, 2009 6:37 pm at 6:37 pm #1024505
tofu burgers, soup and sandwich (non fish), ratatouille, grilled veggies with soy chicken, non fish sushi, falafel, Broiled large portabello mushrooms (tastes very much like steak if made properly) or stuffed mushrooms in marinara sauce. Then you have all types of quiches, and for those who don’t want milk but doe at eggs, I have a pareve (even good for Pesach) onion quiche that is excellent and acan be made either in or out of a pie shell (I don’t need the calories of the crust, and it really stands on its own without the pie shell). Let me know if you want the recipe.July 19, 2009 6:40 pm at 6:40 pm #1024506
oomis: Yum onion quiche sounds good. Could I have the recipe?July 19, 2009 6:59 pm at 6:59 pm #1024507
shakshuka, french onion soup, breakfast for dinner…eggs, pancakes etc, parve mechshe(stuffed grape leaves, tomatoes, zuccini, onions) fried rice and tofu teriyaki, rice and beans, grilled vegetable wrap, lentil soup, sesame noodles, the list goes on and on…i can post more if necessary, don’t eat meat this type of food is my day to day dietJuly 19, 2009 7:14 pm at 7:14 pm #1024508
I know that some stores are selling quiches for those of us who are too lazy or who don’t have the time or patience for them. I know that if you use fake meat to make a chili it comes out pretty good. but i never thought of mushrooms as a main dish.July 19, 2009 7:17 pm at 7:17 pm #1024509
I forgot about my sesame lo mein. Cook up a box of perciatelli (#6 pasta, I think), drain thoroughly and mix in a bit of TOASTED sesame oil, soys auce and toasted sesame seeds. Chill Thoroughly and serve. Some people like to put techina or chummus in it, too.
PostSemgirl, I’ll look for the recipe and post ti bli neder today. It consists of two large bermuda onions, 1 can of sliced mushrooms stems and pieces, mayo, eggs, salt and pepper. Could not be easier.July 19, 2009 7:21 pm at 7:21 pm #1024510
oomis: ThanksJuly 19, 2009 7:24 pm at 7:24 pm #1024511
I think I will be doing a real “fishy” nine days. Btwn salmon, talapia, flounder…fish goes great with potatoes, fried, baked, in a knish…July 19, 2009 7:30 pm at 7:30 pm #1024512
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’tayavonJuly 19, 2009 7:31 pm at 7:31 pm #1024513
Eggplant Parmesan (without cheese), its great w/ a good tomato sauce.
consists of breaded eggplant baked or fried, top with your fav tomato sauce,
pour some extra virgin olive oil on top & sprinkle some oregano.
or you could even top w/ mushroom sauce, instead of tomato.July 19, 2009 7:36 pm at 7:36 pm #1024514
thanks mchemtob that gives me some ideasJuly 19, 2009 8:34 pm at 8:34 pm #1024515
oomis: Thanks!July 19, 2009 10:25 pm at 10:25 pm #1024516July 20, 2009 1:10 am at 1:10 am #1024517
Corn dogs (made with soy hot dogs)
large salad with chickpeas or nuts thrown in for protein
Potato latkes w/ applesauce or sour cream
blintzes – all kinds
egg drop soup w/ parve won-tons
majedra (rice with lentils)
edje (like latkes)
djibbin (kinda like a quiche)July 20, 2009 3:33 am at 3:33 am #1024518
Here’s a recipe for refried beans that I posted in the What’s for Supper thread:
There are some other good recipes there, too!July 20, 2009 3:36 am at 3:36 am #1024519
Nisht Ahe Nisht AherMember
Tuna & or egg, avacado, vegtable: salad/sandwich/wrap
Soups: Tomato, Veg. Cream of broccoli, cream of cauliflauer, french onion etc…
Noodles etc…July 20, 2009 1:25 pm at 1:25 pm #1024520
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.July 20, 2009 4:35 pm at 4:35 pm #1024521
Vegtable stir fries like lo mein are great! You could do it with rice as well. If you add fish, tofu, hard boiled eggs or fake meat you even have protien. I think Mountain Fruit and ShopRite in Flatbush sells it.July 20, 2009 4:39 pm at 4:39 pm #1024522
SJSinNYC please post the recipe it sounds yum!July 20, 2009 5:58 pm at 5:58 pm #1024523
SJSonNY, always post the recipe, I am sure somebody would want to see it.July 20, 2009 6:03 pm at 6:03 pm #1024524
lets start a poll
harder to cook for the the 9 days or for pesach???
sfardim do not vote no offence or anythingJuly 20, 2009 7:27 pm at 7:27 pm #1024525
I do not find cooking during either time period difficult… and Yes I cook during both time periods.
why can’t Sephardim vote…July 20, 2009 8:17 pm at 8:17 pm #1024526
not fair for sfardim to vote
they eat rice and other stuff on pesach and they dont do a full nine daysJuly 20, 2009 9:11 pm at 9:11 pm #1024527
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.
Oh, YEAH!!!July 21, 2009 12:25 am at 12:25 am #1024528
how about some good fish recipes? got any?July 21, 2009 1:29 am at 1:29 am #1024529
Teriyaki salmon fillets, simply cover the fillets with store bought teriyaki sauce (use all or most of the jar) cover the pan and bake at 350 degrees until the fillets are opaque, Then uncover and shut the heat. Take it out of the oven in a few minutes.
Or you can bake the fish (any fish really, though I prefer to sue fillets) in dry white wine (that’s how I get rid of the wine that well-meaning people bring me when they come for a meal, not knowing I HATE dry wine, because I would never tell them that), and lay the fillets over a bed of sliced onions, pour in the wine, sprinkle on garlic salt (my preference over onion salt), paprika, and a little dill. Bake covered until the fish is opaque and flakey. Then throw away the fish and drink the wine sauce (JUST KIDDING).
Serve with steamed carrots or stringbeans sauteed with sliced almonds and garlic salt.July 21, 2009 1:52 am at 1:52 am #1024531
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 saltJuly 21, 2009 3:49 am at 3:49 am #1024532
Mod 72: I think goldie means because sepharadim can have many things that ashkenazim don’t have on pesach.
Goldie: both not a big deal
Thursday: spanach and mijredeh (rice with lentels)
Friday: shabbat, so meat
Mosei shabbat: bagels, grilled cheese (whatever u normaly have)
Sunday: go for pizza
Monday: baked ziti and potato borekas
Tuesday: spaghetti with sauce
Wednesday: kuseh (its squash with cheese and fried onions and stuff. Can’t really explain it but its good) with koos koos
Thursday: macaroni and cheese and baked potatos with cheese and broccoli.
So that was easy!! I just came up with dinners on the spot!!July 21, 2009 3:56 am at 3:56 am #1024533
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.July 21, 2009 3:01 pm at 3:01 pm #1024534
sautee celery onions and garlic then put the fish on top whatever kind you like cook on a low flame and it comes out very good. easy quick and not to big of a messJuly 21, 2009 6:28 pm at 6:28 pm #1024535
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.July 21, 2009 10:59 pm at 10:59 pm #1024536
Take salmon, cover it (really cover) in honey-garlic seasoning. Put it in a pot with water approx 1/3 up. Put in a tsp of oil (into the water) or one long spray of a nonfat cooking spray. AWESOME!!!July 22, 2009 1:00 am at 1:00 am #1024537
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!July 22, 2009 3:48 am at 3:48 am #1024538
what is seitan – I have never heard of this?July 22, 2009 10:07 am at 10:07 am #1024539
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.July 22, 2009 3:42 pm at 3:42 pm #1024540
-ceasar salad with grilled salmon on top
-pasta- boil up any kind of pasta you can use the tricolor ones, add sundried tomatos and parmesan cheese- mix well put in oven bake for a few minutes(you can add whatever other vegtables you want example: capers..)
-tuna patties with mashed potatos and salad
– Salad Nicoise-
/2 pound new potatoes, quartered
1/4 cup chopped fresh parsley(optional)
1/4 cup pitted nicoise olives (any green olives)
1/2 onion, thinly sliced
1 (6 ounce) can tuna
1/3 pound fresh green beans – rinsed, trimmed and blanched
1/2 pound mixed salad greens(any lettuce is fine)
1 cup lemon vinaigrette (any salad dressing can work- balsamic vinaigrette is the best)
3 hard-cooked eggs, quartered
3 roma (plum) tomatoes, thinly sliced
1 tablespoon capers( optional)
Note: You can add your own vegies example, pepers , cucumbers ect. be creative the main parts of this salad are the lettuce, potatoes, tuna, green olives,tomatoes..
1.Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
2.In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
3.In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers…July 22, 2009 4:02 pm at 4:02 pm #1024541
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)July 22, 2009 5:20 pm at 5:20 pm #1024542
Tell them the truth, that you can only eat dairy or Vegan this week. Ask for kosher pizza, falafal, tuna sandwiches, etc.July 22, 2009 5:29 pm at 5:29 pm #1024543
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?July 22, 2009 7:45 pm at 7:45 pm #1024544
How about recipes for people who are on a low carb diet?July 22, 2009 7:57 pm at 7:57 pm #1024545
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.July 22, 2009 8:15 pm at 8:15 pm #1024546
any grilled fish recipes?July 22, 2009 10:45 pm at 10:45 pm #1024547
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.July 23, 2009 2:28 am at 2:28 am #1024548
The following is a great Greek Salad recipe. The recipe is very filling, delicious and pretty presentation as well.
1 Pkg romaine lettuce – cut into pieces – whatever size you prefer
1/2 red onion – sliced into rings
1 – 2 cucumbers cut in 3 and slice
1/2 – 1 green pepper julienned (thin strips)
10 grape tomatoes – cut in half
Toss above ing. and add dressing toss lightly:
Place the following ing. in a small container close and shake well
3 tbs extra virgin olive oil
1 1/2 tbs. lemon juice
1 clove garlic – minced
1/2 tsp dried oregano
1/4 tsp sea salt – I use reg salt
1/4 tsp ground black pepper
16 kalamata olives – no pits
4 oz feta cheese – cut into small cubes
Tips: I like to pour out the extra dressing from the salad after tossing it. I add more cheese or vegetables according to my liking.July 23, 2009 2:35 am at 2:35 am #1024549
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?July 23, 2009 2:43 am at 2:43 am #1024550
I hope I dont have to eat Tofu again. It felt like I was chewing on a sponge and was almost as filling. any good milchig cookbooks someone can recommend?July 23, 2009 3:21 am at 3:21 am #1024551
jphone: there are thousands of milchig foods you could eat besides Tofu!July 23, 2009 6:26 am at 6:26 am #1024552
Jax: I’m not a big fan of pasta and dont go for fish. Doesnt leave me to many choices, does it? Do you have a cookbook?July 23, 2009 12:35 pm at 12:35 pm #1024553
3 cans tuna (I think they are 6-7 oz?)
A little less than 1 lb cottage cheese
1 can cream of mushroom soup
1/2 cup rice (raw)
Combine all ingredients. Bake uncovered at 375 until done – about an hour, might need a little longer.
- You must be logged in to reply to this topic.