October 17, 2010 5:46 am at 5:46 am #701819
Another non-Eastern European food I often serve is spinach lasagna. Frozen spinach with a hechsher works fine. I even do it with Ener-G rice noodles for those who are gluten-intolerant. (Other brands of rice noodles tend to self-destruct.) There are lots of recipes and it also does well reheated for Shabat afternoon. You can try meat lasagna with pareve cheese but I have found that the pareve cheeses don’t melt properly when baked and therefore don’t work well in these kinds of recipes.
And a big plus to dairy/pareve meals on Shabat is that you can serve ice cream for dessert, which is guaranteed to make kids happy!October 17, 2010 11:12 am at 11:12 am #701820
WIY – the ptcha is probably the healthiest of all the foods you mentioned. You are obviously a big fan of kosher “K” rations – kugel, kishka, kreplach, kasha, etc. Most people who have posted on this thread are looking for healthier alternatives to serve their spouses – something to do with preventing blocked arteries, which is very common amongst Ashkenazis. Healthy eating doesn’t have to mean boring eating and if you eat well on a regular basis, then it is okay to “pig out” (you should pardon the expression) at a simcha. BTW, lately I have become a big fan of simchas where the entree is fish. I am not the biggest fish eater in the world but when fish is the main course, they can use real whipping cream at the pastry table and I am a huge fan of whipping cream. I find that most of the pareve creams resemble and taste like I imagine shaving cream would. They are usually equally as unhealthy.October 17, 2010 1:36 pm at 1:36 pm #701821
Anon, its the recipe on the back of the can LOL. It comes out great.
I also make a really great soup – its butternut squash, acorn squash, carrots and parsnips – peel all of them, cube and throw into a pot with water. Add ginger, garlic, salt pepper, all spice and cinnamon. Boil for a while then blend. Its fantastic.October 17, 2010 2:34 pm at 2:34 pm #701822
Almost any vegetarian recipe from any cookbook or internet site can be prepared in a kosher kitchen.
A great source for cookbooks is Kalustyan’s at 123 Lexington Avenue in Manhattan. They have a wide collection of cookbooks for Indian and Middle Eastern cuisine including many that include recipes used by Jews from that part of the world. You may need to say a bracha before you enter because of the pleasant aroma from all their wonderful spices — CYLOR!October 17, 2010 3:32 pm at 3:32 pm #701823aposhitermaidelParticipant
A few twists you can try is Salmon over Sesame Noodles, or tunisian fish cakes over couscous – instead of Gefilte.
You can get the fish cakes recipe on epicurious.com.
You can also make Asian Steak salad which is a nice twist and inexpensive because you just need a $15 piece of London Broil.
The Asian steak salad is in one of the Kosher by Designs or you can use the one from Levana Kirshenbaum (salmon recipe from there as well). Lately I’ve been making Won Tons and Deli Roll (mixture of raw chicken cutlet, pastrami, fried onions, sour kraut and dijonaise) – which are both pretty fattening – but my kids are all in the ‘I need to gain weight’ mode. This would not be a good idea for those watching their weight.
A great and easy chicken recipe is a mixture of cream red wine (or any sweet wine) and soy sauce (equal measures of both – about 1/2 C each) with fresh ginger and fresh garlic thrown in. Marinate if you have time and pour over and roast.
One more that is a staple in our house is Sushi Rice – 2 cups rice, 3 C water, 2 T Sugar, 2 T Rice Vinegar, 1 T Salt. Boil and cook for 20 minutes (or until water is out) then add 1/4 C Oil and 1/4 C Soy Sauce. Mix in 3 sheets of Nori – and it is like you are eating Sushi – but without the hassle. It can be served warm or cold.
Hatzlocha!October 17, 2010 4:17 pm at 4:17 pm #701824
Charlie: I make a meat lasagne using ‘soy’ hamburger – then I can use regular cheese.
Your menus sound amazing – I think you should be hiring yourself out as a personal chef.October 17, 2010 5:01 pm at 5:01 pm #701825
Minyangal, I’ve heard of a pareve chemical free whip but don’t remember details. I’d love to try it myself. And if you add some brown sugar mixed french vanilla coffee powder dissolved in a little vanilla to the whip it makes a great filling. For those of us who like shaving cream, I guess.
Some foods, like ptcha, may resonate for some but don’t necessarily have the deeper meaning of cholent, egg and onion, farfel, etc. (I saw a chassid eat farfel this week with kavana; I’m sold. There’s always whole wheat versions of many of the classics.)October 17, 2010 8:48 pm at 8:48 pm #701826
Charlie – Thanks for the Indian idea! I’ve been wanting to experiment with currys for a while now so Indian Stews instead of Cholent should be the perfect place 🙂October 17, 2010 9:10 pm at 9:10 pm #701827Rachel RebeccaMember
Is anyone paying attention to genetically engineered food? I’m hearing terrible things.
Washington Post just put this out.
Since 1996 when they introduce it, until 2006, there was a 90% increase in diabetes.
Bt-corn causes organ failure and infertility. It’s in everything – corn syrup, corn meal, corn flakes, etc.
Bt-soy sterilizes animals. It’s in soy milk, soy bars, soy food.
And if you read this, you’ll see it isn’t an accident. http://www.financialsensearchive.com/editorials/engdahl/2010/0304.html
Cholent is only good if we know what is in it. In Europe it is labeled and people don’t eat it. We need OU to demand it be labeled or not approve it.October 17, 2010 10:21 pm at 10:21 pm #701828HomeownerMember
Minyan Gal, Hatzlacha on your efforts. Tragically, many people in our community eat with no regard to their health. It is not a mitzvah to eat high cholesterol, high fat meals! Let’s not let heart disease and stroke do to our people what the Nazis could not.October 17, 2010 11:28 pm at 11:28 pm #701829
Thanks, but actually my wife is an ever better chef than me, and she has been cooking Indian food since she was a child. Her parents met and were married in New Delhi, India! She was the person who inspired me to try my hand at Indian cooking. I’ve suggested she should give up being a doctor and open a restaurant.
Enjoy! And know that Jews were eating Indian Stews long before Eastern European style Cholent.October 18, 2010 12:47 pm at 12:47 pm #701830
I found a really good recipe for salad with salmon croutons and a honey mustard dressing. It was a huge hit.October 18, 2010 5:52 pm at 5:52 pm #701831
I found an interesting recipe that can stand in for cholent, since its made in a slow cooker. Plus, for those who are health conscious (I’m not, I like to live dangerously 😉 it’s made with chicken. I got the recipe from epicurious.com
3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon salt
1 chicken, cut into serving pieces and skinned
1/4 cup olive oil
1 yellow onion, finely chopped
1 clove garlic, minced
1/2 cup dry white wine
1 (14 1/2-ounce) can crushed tomatoes
Freshly ground black pepper
1/4 cup chopped fresh parsley, for garnish
1/4 cup fresh basil leaves, cut into chiffonade, for garnish
1 cup black Nyons or kalamata olives, for garnish
Combine the 3/4 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.
Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.
Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediatelyOctober 18, 2010 5:55 pm at 5:55 pm #701832Y.W. EditorKeymaster
Don’t know if you guys ever check it out, but there is a recipe section on YWN.
It’s at the the bottom of the YWN Homepage.
Enjoy.October 18, 2010 7:43 pm at 7:43 pm #701833
Charlie : I know a surgeon who opened a restaurant several years ago and it is very successful – in fact he has opened at least one more since. His wife runs the restaurants and he helps when he can. They have billboards around town picturing the 2 of them in Mongolian costume. (The restaurant is Mongolian cuisine). So..perhaps you could run a chain of restaurants for your wife??
(ps – that was me putting up a defence for your post on another website yesterday)October 18, 2010 8:54 pm at 8:54 pm #701834
I’ve wanted to open a Kosher Tapas Bar for a while now…October 19, 2010 12:13 am at 12:13 am #701835mosheroseMember
“We sometimes have sweet & sour meatballs and spaghetti for Shabbos.”
Meatballs and spigetti is NOT a shabbas food! Its a weekday food. You have to make your shabbas food special.
“This week I made Scarborough Fair chicken which in the past was a hit.”
Would any real talmid chacham make food based on a goyishe song? (I had to google it to find out what it is).October 19, 2010 12:21 am at 12:21 am #701836
“Would any talmid chacham make food…?”
No, but his wife or mother would. And she might just make a nicely herbed chicken.
And re the sweet and sour meatballs: if this is a recipe that’s reserved for Shabbos, yom tov, special occasions, and enjoyed by the family…what am I missing?October 19, 2010 12:40 am at 12:40 am #701837mosheroseMember
“No, but his wife or mother would. And she might just make a nicely herbed chicken.”
You think that R. Moshe’s rebetzin would have made “Scarboro Fair Chicken?” based on the goyishe song? I dont think so!
“And re the sweet and sour meatballs: if this is a recipe that’s reserved for Shabbos, yom tov, special occasions, and enjoyed by the family…what am I missing? “
So you think its okay for a family to have peanut butter and jelly sandwichs if their reserved for shabbas?October 19, 2010 12:46 am at 12:46 am #701838LAerMember
Wooo! mosherose, we missed you! Let me ask you – sometimes I make chicken for Shabbos that I (gasp) also make for weekdays. What should I do to erase this terrible sin? And, in all seriousness, what makes you the expert on what qualifies as Shabbos or weekday food? Maybe Wolf and his family reserve “spigetti” (how can you spell it wrong when you have the correct spelling right on top of it?) and meatballs for Shabbos, which would make it a Shabbos food in their house, wouldn’t it now? Is it any better for me to make sweet and sour meatballs with rice, which I just so happen to make for yomim tovim (and freeze some for a nice, easy dinner)?
Wolf, I’d love the recipe for the Scarborough Fair chicken. Sounds delicious.
Thanks for the entertainment, mosherose.October 19, 2010 12:46 am at 12:46 am #701839
“what am I missing?”
Narishkeitin.October 19, 2010 1:26 am at 1:26 am #701840LAerMember
“You think that R. Moshe’s rebetzin would have made “Scarboro Fair Chicken?” based on the goyishe song? I dont think so!”
Do you think that she would’ve known that the chicken is based on a goyishe song? I didn’t. If it tastes good, eat it. When you cook the chicken, does it sing said goyishe song? Does it magically pervert the minds of those eating it?
“So you think its okay for a family to have peanut butter and jelly sandwichs if their reserved for shabbas?”
If they’re special? Why not? The kids know they can only have peanut butter and jelly sandwiches on Shabbos. Let’s say they don’t have it in school and never see anyone eating them other than Shabbos (it’s a nut-free school, maybe?). For them, it’s special, and that’s what counts. Sometimes I have peanut butter and jelly on challah for Seudas Shlishis – what’s so wrong with that?October 19, 2010 1:36 am at 1:36 am #701841bymeidelMember
deli roll, chicken wontons (yumm), stuffed cabbage, roast beef, pepper steaks, franks in blanks, grilled chicken salad etcOctober 19, 2010 1:43 am at 1:43 am #701842dasha18Member
For Friday night soup/one pot meal, I cook winter squashes in the oven or microwave, then puree, add chicken and garam masala, brown sugar and cinnamon or cumin and cook until the chicken is almost done. Remove the chicken, place both in the fridge. Fri. am remove the fat from the soup and add the chicken. Late afternoon heat for Friday night and serve remainder cold for lunch. Can eat this as a one pot meal or remove the chicken and serve over brown rice. After checking for bugs and cleaning, boil fresh cauliflower in a pot of water with a tsp. of sugar or honey for 6 minutes or until a little tender. Thin a few tbs. of tahini with water and season with your choice of spices such as garam masala, cumin, nutmeg, or just a little sea salt. Drizzle over the cauliflower and serve warm or cold. My cholent is more like soup, without barley or rice. The meat is cooked in a separate crock pot bag with only dry seasonings, tied and put into the crock pot. This seems to keep the meat from overcooking so much. Instead of kuguls I prepare a large variety of vegetables. My mantra is live by food or die by food. We need an international movement to gear us towards healthy foods at all of our kiddushes, simchas, seudas, and so on.October 19, 2010 1:55 am at 1:55 am #701843ronrsrMember
what! Meatballs and Spaghetti isn’t a Shabbos food? Now he tells me.October 19, 2010 3:22 am at 3:22 am #701844HomeownerMember
“You think that R. Moshe’s rebetzin would have made “Scarboro [sic] Fair Chicken?” based on the goyishe song?”
I am puzzled that you criticize the song “Scarborough Fair” which became popular in 1966 when it was sung by two Jews, Paul Simon and Art Garfunkel, while at the same time you yourself use the title “Defender of the Faith.” If there is any title that is “goyish” it’s that one. Google it and see.October 19, 2010 12:51 pm at 12:51 pm #701845
I should have stressed the meat in meatballs, especially if one uses a better ground meat than during the week. I was thinking basar, but apparently I missed the bigger picture…October 19, 2010 2:18 pm at 2:18 pm #701846
MosheRose: Yesterday (Monday) I made a large topp of chicken soup and for dinner last night I had chicken soup with matzo balls. Please advise me what type of gaffe I have made by eating Shabbat/Yomtov food during the week. If I had my Shabbat food last night may I have a hot dog for dinner on Friday? Please advise before I commit a tactical error.October 19, 2010 2:20 pm at 2:20 pm #701847WolfishMusingsParticipant
Wolf, I’d love the recipe for the Scarborough Fair chicken. Sounds delicious.
Despite the nice-sounding name, it’s nothing more than glorified spiced chicken. 🙂
Take one chicken, cut into quarters.
Sprinkle on it:
Optional additional spices:
… and anything else you think might taste good.
Stick it in the oven for one hour, uncovered at 350.
The WolfOctober 19, 2010 2:27 pm at 2:27 pm #701848Ben TorahParticipant
Homeowner: MR didn’t choose his subtitle; it was bestowed upon him by this site’s admins. And Paul Simon and Art Garfunkel weren’t much in the way of Jewishness.October 19, 2010 3:21 pm at 3:21 pm #701849
The recipe I saw had white wine 🙂October 19, 2010 3:43 pm at 3:43 pm #701850Shouldnt be hereMember
WellInformedYid You have time for this?
Arent you busy earning the “Greatest ????? of the Decade Award” alerting people about Halacha that is ignored”?October 19, 2010 4:12 pm at 4:12 pm #701851
Wait…MR googled for Scarborough Fair chicken? How did he know he would get kosher results? Clearly he didn’t so that means MR used the internet in an assur way! Chaval!October 19, 2010 4:17 pm at 4:17 pm #701852aposhitermaidelParticipant
Shabbos Food is whatever makes you happy and feels special for Shabbos. If a treat for your family is chinese food – and you reserve that for Shabbos – then that is Shabbos Food. Nobody can tell you what is Shabbosdik or not – that is up to each individual. I have heard for years that sweet potato is not a Shabbos food. Well my kids love it – it is easy to make – so it is Shabbos Food. If you make cholent each week and throw the entire thing out – because nobody in your family likes cholent – then don’t make it – even though it is cholent food.October 19, 2010 4:22 pm at 4:22 pm #701853WolfishMusingsParticipant
FWIW, in my house, Sunday night is almost always “Shabbos leftover night.” As a result, there are very few, if any, foods that are specifically reserved for Shabbos. Even the challah that Eeees bakes for Shabbos is eaten through the week.
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