Main Dishes For The Nine Days

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    Some notes from the resident vegetarian in the CR:

    Seitan is a meat substitute made from wheat gluten. I don’t know how to make it from scratch and would not recommend trying it, but you can find it packaged in blocks or strips in health food stores or Asian markets. Many brands are kosher; I use the Westsoy brand, which is under the Star-K. (I like the Chicken-Style variety, but it comes in other forms as well.) It’s very versatile and can be used in many different dishes. It’s been eight years since I last tasted meat, but my determinedly carnivorous little brother says that seitan does a good job of mimicking the taste and texture of real chicken. I would definitely recommend trying it. The only downside is that you can’t find it in supermarkets, so it does require a trip to the health food store.

    Tofu is similarly versatile and delicious, although it doesn’t have the same meaty taste. Last night for dinner, I made Tofu Teriyaki, which requires very little preparation. (recipe below) If you try to make tofu by itself, you won’t be impressed, since it’s naturally bland. The trick is to cook it with or in something else, whether it be vegetables or a sauce or whatever you want– tofu easily acquires the flavor of whatever you cook with it.

    Quinoa is great for Pesach, since it tastes like a grain but is classified as a flower (not a grass) and therefore passes the kitniyot test. You can prepare it just like you would rice, boiling it with water, then covering to simmer until the quinoa cooks and the water evaporates. This should take approximately 15 minutes. The one extra step is that you should soak and strain it before cooking to remove the external, somewhat bitter coating of saponin. Oomis, if you didn’t do this first, that’s probably why you didn’t like the result. After cooking, quinoa should be light and fluffy and look kind of curly– it’s hard to explain, but you should understand what I mean when you see it.

    I would also recommend trying polenta, a dish made from boiled cornmeal. I made this from scratch once and it came out great, but it took so much time and was such a hassle that I buy it packaged now. I can’t remember the brand name of the kind I like (might be Goya? I’ll check the fridge when I get home) but it’s under the Chof-K and comes packaged in tubes. An easy way to prepare it is just to slice the tube into thin rounds and bake or fry, but there are other ways to make it as well. I’ll post some recipes later if anyone’s interested.

    Tofu Teriyaki

    Preheat oven to 425. Drain tofu and blot with paper towels to remove excess moisture. Cut into thin slabs and place on a greased baking sheet. Make triangular slashes on the surface of the tofu so it will better absorb the sauce. Spoon some teriyaki sauce over the tofu. Bake for 10 minutes. Flip tofu slabs, spoon teriyaki sauce over the top, and bake for another 10 minutes.

    You can use store-bought teriyaki sauce, but I like to make my own. Here’s the recipe:

    Combine 1/4 cup soy sauce, 1 cup water, 3-4 tablespoons of brown sugar, and 1-2 minced garlic cloves in a small pot and bring to a boil while stirring. Dissolve 2 tablespoons of cornstarch in 1/4 cup of water and add to mixture, stirring to thicken. You can also add ginger to this recipe, but I don’t because my mother doesn’t like it.


    jphone: sorry, i’m the wrong person to ask for a cookbook suggestion!


    We had an awesome dinner tonight:

    PLace slices of tilapia in pan. Cut up pineapple and tomatoes and toss on and around the fish. Pour BBQ sauce over everything (not a lot, just enough to coat slightly).

    Bake at 375 for about 20 minutes.

    Serve over a bed of rice or couscous.


    “We had an awesome dinner tonight:

    PLace slices of tilapia in pan. Cut up pineapple and tomatoes and toss on and around the fish. Pour BBQ sauce over everything (not a lot, just enough to coat slightly).

    Bake at 375 for about 20 minutes.Serve over a bed of rice or couscous. “

    OH YUM. I’m coming right over!


    oomis, you have room for me? 😉

    has anyone (else) tried my bagels?



    I can recommend a good dairy cookbook. The Dairy Gourmet, based on Tastebuds, Lakewood.NJ receipes. I made the Penne ala Vodka tonight to great reviews from the family. Next week, I plan to B”H make, Eggplant parmesean, Calsonnes(Ravoli with buttery noodle), and Broccoli Jibbon(kind of like a quiche, just no crust)

    Basically all Jibbons start with frying onions, than adding a vegetable, either, spinach, Zucchini, Broccoli, saute for a little bit. To the vegetable mixture add in about 4-5 beaten eggs, about 1/2 cup shredded cheese, salt & pepper. Pour into a greased baking dish. Sprinkle some extra shredded cheese on top & bake at 350 – for about 45-1 hour till golden brown on top. If top is browning too quickly, cover with foil. (Sometimes I sprinkle cornflake crumbs over the cheese. This prevents the cheese from sticking to the foil.) It very easy too make, but sorry, no exact measurements.

    I also just happened to purchase a vegan cook book called Veginomicon. There are a few things in there that I may want to try. What’s great about a vegan cookbook is that everything is parve. Goldieloxx, sephardim don’t eat meat during the nine days either(except Shabbat) butas far as Pesach, I understand.


    Oomis, anytime! I would love to host you 🙂


    kapusta, any time. I wanted to make your bagels, but every time I set the time asiode to do it, something came up to interfere with my plans. As soon as I can do it, I will let you know how they came out bli neder.

    Mazal that sounds delicious.

    And SJS, THANKS!!!!


    I did wake up early last Sunday to make the bagels for breakfast, and they came out great!! I was afraid I would somehow mess it up because I’ve never made bagels before, but it really worked well and my family loved it. I ended up with nine bagels- four plain, two cinnamon raisin, one sesame, one poppy, and one garlic. Leftovers were perfect for packed lunches to take to camp/work.

    Thanks kapusta!


    The mushroom can weight is always the can size that has not yet been opened. So if it’s a 15 oz. can of mushrooms, that is the undrained size. Buit drain the mushrooms before sauteeing, please.


    Dinner tonight:

    Mushroom onion soup

    Caesar salad

    Salmon and creamed spinach in puffed pastry

    Garlic mashed potatoes



    anonowriter that is making me drool… I had salmon tonight, but the rest sounds outrageous! Yum!


    any one here in the CR knows of an easy & delicious cheese lukshen kugel (pie)recipe ?


    I feel like i’m living on salmon these days!


    Debby: Here’s a very sweet recipe, although I have no idea what the amounts are, because I presume you can put however much of anything you like, based on your taste.

    Twirly Noodles

    Ground Nuts


    Cinnamon and sugar

    Oil (just so it sticks together)

    -Boil up the noodles, mix them with the other stuff. Put them into a pan. Top with a sugar/nut/cinnamon/oil mixture. Bake it for I don’t know how long, and 5 minutes before you think it’s done, pour splotches of apricot jam on top (bake for another 5 minutes.)

    Sorry about the very approximate everythings… And don’t expect to be able to slice it properly while it’s done, it gets messy but tastes very good. Please improvise!


    Sorry if I wasn’t clear- you do have to sieve and rinse the noodles before adding the other ingredients.


    it’s amazing how i survived on milchig for supper on these 9 days! i never eat milchig for suppers ever! i’m more of a meat & potato type of guy! 😉

    aussie – israeli


    Here is a delicious and easy recipe:

    1 chesse (500gram)

    1 vanilla pudding

    1 c milk

    1 c sugar

    4 eggs

    1 T vanilla sugar

    1 pkt cooked thick long lokshen

    mix altogether

    bake 1 hr 350


    Please note that this thread has been closed for four years and many members who posted here probably have not been around for quite some time.

    Either way, please continue to contribute healthy, tasty recipes; tips and ideas; questions and/or comments.



    Also, please label your recipes, even when responding to a request.

    Debby said:

    any one here in the CR knows of an easy & delicious cheese lukshen kugel (pie)recipe ?

    aussie – israeli, thanks for the recipe!



    2 great fish recipes that are very easy and a simple Baked ziti.


    Slices Tilapia

    Sesame oil

    Chopped garlic

    Black pepper to taste

    Italian Seasoning spice to taste

    Sesame seeds

    Rinse the fish filets well and dry. Put in 9×13 pan. Drizzle all over with sesame oil. Let marinate in refrigerator for a while. Then add the rest of the ingredients on fish and bake @350 covered for 20 minutes, 10 minutes uncovered.


    Salmon filets

    Corn flake crumbs

    Horseradish sauce (or mayo and ketchup, if you don’t like horseradish sauce)

    Garlic powder

    Black pepper

    Rinse salmon, pat dry. Smear generously with horseradish sauce (or a mixture of mayo and ketchup) on both sides. Sprinkle generously with garlic and black pepper. Then dip into corn flake crumbs on both sides and coat well. Place in pan, bake covered at 350 for 40 minutes. Then uncover and turn oven onto BROIL setting for 5 minutes (watch carefully to prevent burning) or less, until top of fish is crispy. Enjoy!


    1-lb. box ziti or any type pasta except thin spaghetti

    I jar marinara sauce (frescorti brand is great)

    Shredded cheese or sliced muenster, mozzarella, or American

    Garlic powder

    Hot pepper flakes (optional)

    1- can mushrooms (optional)

    Chopped garlic

    Boil 1-lb. box of ziti according to directions on box, Place cooked pasta in 9×13 pan. Toss well with jar of sauce and all the remaining ingredients except the cheese. Top generously with shredded or sliced cheese. Bake @350 until cheese is nicely melted.


    my Salmon teriyaki

    salmon fillet with skin on

    sesame seeds

    poppy seeds


    soy sauce

    Mirin rice wine

    sesame oil

    fresh black pepper

    Optional ground orange and lemon peel

    Broil fillet on both sides. I typically only broil the skinless side for 4 1/2 minutes so that you can cut it with a spoon. Not raw but not much more than that. But if you want to cook it well done, that’s up to you. The skin side should be until popped up and crispy. Maybe 3 minutes but watch so it doesn’t burn. It’s the best part!


    In a non stick pan, toast sesame and poppy seeds and some cayenne (not to be spicy but to balance the sweetness). Then put 2 part soy sauce for 1 part mirin and also a teaspoon of sesame oil. Add pepper and ground orange/lemon peel.

    Cook sauce on high heat until it is thick but remember to be careful not to let it burn because of all the sugar in the mirin. Coat salmon with the teriyaki glaze.

    (I will try to add more things to the sauce like crushed garlic and brown sugar and see how it goes)


    I am only aware of 1 dish which is unique & customized to the 9 days. It is called:- Egg in Ashes.


    A good steak would be nice


    egg in ashes (Century egg) is a specialty of China. I’ll have the general tso tofu instead, thank you very much.


    A Maine dish? lobster i suppose.

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