November 1, 2010 3:27 pm at 3:27 pm #592861
besides for the basic potato, rice or pasta what other side dishes do u ppl make/have every night?November 1, 2010 3:45 pm at 3:45 pm #705803
Stir fry veggies! Sweet potato is also good.November 1, 2010 3:49 pm at 3:49 pm #705804
Last week I made a nice minestrone soup with semolina bread for my family.
Considering all the compliments and the fact that everyone in the family requested that I make it again, I’d say it was a hit.
The WolfNovember 1, 2010 3:54 pm at 3:54 pm #705805
Asparagus – plain boiled or steamed. Roasted with olive oil and garlic. Sauteed with bread crumbs.
Broccoli spears or florets – same as asparagus.
So many squashes to make in so many ways.
You can buy kosher brussels sprouts. You can make cooked cabbage in veggie soup and slice the whole cabbage.
Peas and carrots straight from the can. Green beans from the can. Snap peas any way.
That should last you a few weeks.November 1, 2010 3:54 pm at 3:54 pm #705806
A variety of vegetables:
baked sweet potatoes
steamed or baked broccoli
salad (any variety)
Corn on the cob
Acorn, butternut or spaghetti squash
Sauteed green beans
If you are looking for grain/starch alternatives, try:
Lentils (not quite the same but…)November 1, 2010 3:57 pm at 3:57 pm #705807
Wolf, I thought you were going to say Lamb 😉
How does Salmonella get on bread?November 1, 2010 4:13 pm at 4:13 pm #705808
Wolf, I thought you were going to say Lamb 😉
Although I’ve eaten AT Wolf & Lamb before, I have never actually eaten lamb.
The WolfNovember 1, 2010 4:19 pm at 4:19 pm #705809
Squeak, semolina, the wheat flour used to make pasta. Wolf you actually make your own bread from that, wow, impressive. Must take great with soup. mmmm pasta fajoul with spinata.November 1, 2010 4:31 pm at 4:31 pm #705810
Squeak, semolina, the wheat flour used to make pasta. Wolf you actually make your own bread from that, wow, impressive. Must take great with soup.
Only once. Last week was the first time I tried making bread. It turned out to be a hit.
This week, I get to make the challah (along with the rest of the food) for Shabbos, because Eeees is studying for some big exams. While I’ve made almost everything else for Shabbos, this will be my first stab at challah baking (and the first time I’ll ever be mafrish challah in my life).
The WolfNovember 1, 2010 4:31 pm at 4:31 pm #705811
Try the popcorn cauliflower from Kosher by Design Entertains. It’s delicious! And try mixing up your “basic potato, rice or pasta” by making sesame noodles instead of plain spaghetti, couscous or orzo instead of rice (or sautee some onions and mushrooms and add to plain rice), make potato wedges, french fries, or a different kind of potatoes than you usually make (mashed, baked, scalloped, roasted, etc.).November 1, 2010 5:05 pm at 5:05 pm #705812
quinoa – (pronounced keen-wah) a nice grain substitute, very nutritious, very high in protein, and most important, very tasty.November 1, 2010 5:06 pm at 5:06 pm #705813
Nice ideas LAer. Also cabbage and noodles/potatos are other ways to add to regular pasta and potato dishesNovember 1, 2010 5:26 pm at 5:26 pm #705814
I had Quinoa for the first time last week, I didnt like it.
sweet potatoes, brocolli, spinach and mixed sauteed veggies are hits in my house.November 1, 2010 5:33 pm at 5:33 pm #705815
Oh, and I forgot about a new noodle recipe – I just got it from a friend of mine and it’s great! Good cold (but I like it better hot), and can be served with milchigs or fleishigs. Sautee 2 zucchini, 1 onion, and a few cloves of garlic in olive oil, spice with seasoned salt, pepper, garlic powder and onion powder to taste, then mix with cooked bowtie noodles. For milchig meals, add parmesan cheese on top.November 1, 2010 5:36 pm at 5:36 pm #705816
I make Kasha alot and I see no one has mentioned it. Am I cooking weird stuff??November 1, 2010 5:59 pm at 5:59 pm #705817
smartcookie- no kasha is not weird its just i wouldn’t think to put it as a side dish to chicken or fish…November 1, 2010 6:11 pm at 6:11 pm #705818
arc – you must rinse the quinoa carefully before cooking it (or buy pre-rinsed quinoa) — otherwise it will have a bitter taste. It should have a pleasant, nutty taste.November 1, 2010 6:39 pm at 6:39 pm #705819
it was catered so I assume they did it right.November 1, 2010 6:43 pm at 6:43 pm #705820
Quinoa smells like feet.November 1, 2010 6:51 pm at 6:51 pm #705821
NO, that’s not correct. Feet smell like quinoa.November 1, 2010 7:20 pm at 7:20 pm #705822
To: ronrsr and arc…
I think quinoa smells a little bit like corn on the cob.
In any case it does not have too much tastE on it’s own (just like couscous or rice), BUT you can flavor it as you like… i.e. salt, pepper, garlic powder, and/or sauteed onions give it great flavor.
You can eat it as a breakfast cereal and add some cinnamon and the fruit of your choice (I like blueberries).
As ronrsr said, it is very nutritious, and has a very low glycemic index, meaning the carbs/sugar/energy enter your system VERY slowly making it good for diabetics and a great food for before a fast!!!November 1, 2010 7:24 pm at 7:24 pm #705823
and it’s chometz-free!
I like it for dinner with a bit of ketchup mixed in. Or for breakfast, in soy or almond milk.November 1, 2010 7:28 pm at 7:28 pm #705824
also, quinoa comes in white, black and red varieties, to suit your pallette as well as your palate.November 1, 2010 7:32 pm at 7:32 pm #705825
Y’all have gr8 ideas, but I already do what u ppl said. I make all types of potatoes and sweet potatoes, I make rice, orzo, noodles, spaghetti etc… Kinua- tastes gross to me ,
LAer- gr8 idea with the zucchini- I’ll try it. thanskNovember 1, 2010 7:32 pm at 7:32 pm #705826
I hear that it’s officially kosher l’pesach.
To me, it doesnt feel kosher l’pesach so I wouldn’t eat it. I will try it again.November 1, 2010 7:58 pm at 7:58 pm #705827
Its definitely not chametz because it is not one of the five grains.
Whether or not rabanim might put it in the category of kitniyos, I don’t know. L’fi aniyas da’ati I would think not. I’ve read that botanically its in the same category as spinach.November 1, 2010 8:33 pm at 8:33 pm #705828
Its actually classified as a berry. My father wont let us serve it because he says we never had it before we arent starting now (which is MORE than fine by me)November 1, 2010 8:38 pm at 8:38 pm #705829
a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds. Its leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited.November 1, 2010 8:55 pm at 8:55 pm #705830
again to me it feels and looks like a food we dont eat on pesach. my mother would find it ironic that I’m saying this because she always said that in regards to garlic and coke etc. which drove me nuts.November 1, 2010 9:03 pm at 9:03 pm #705831
Quinoa is not kitniyos, BUT – in order to be chametz-free, I was told it has to be grown somewhere that is not near chametzdig grains. Some rabbonim therefore hold it should not be used on Pesach, but others who have checked it out, will allow certain brands to be used. It’s kind of like how mushrooms need a special hechsher for Pesach.
My husband likes it, but it makes me barf. Though it looks somewhat like cous cous (which I do like), it has a weird texture and taste, even when prepared properly by an appetizing store, that I just cannot warm up to (sorry for splitting my infinitives, again).November 1, 2010 9:22 pm at 9:22 pm #705832
Explain how quinoa is NOT kitniyot, please?November 1, 2010 9:42 pm at 9:42 pm #705833
from kashrut.comNovember 2, 2010 2:55 pm at 2:55 pm #705836
One point of advice. When looking to lose weight, watch what skinny people eat. I have noticed at work that quite a few skinnny oriental types eat huge bowls of meat and rice with other veggies for lunch. They are far from going hungry, yet stay skinny. This leads me to believe that rice is less fattening than say pasta.November 2, 2010 4:39 pm at 4:39 pm #705837
Blinky- why not?November 2, 2010 4:43 pm at 4:43 pm #705838
I don’t know maybe because i usually have it for breakfast. Its funny for me to put it next to my chicken (especially cuz i like it with milk) But if you like it, good for you! its probably better than some other starchy side dish:)November 2, 2010 5:06 pm at 5:06 pm #705839
Breakfast? WOW! We love it with the sauce of the chicken on it!
enjoy it!November 2, 2010 5:25 pm at 5:25 pm #705840
No kidding! How do you make it just regular with salt and pepper or is there more to it?November 2, 2010 5:31 pm at 5:31 pm #705841
Again with the smells 🙂 you must have a sensitive nose.November 2, 2010 5:44 pm at 5:44 pm #705842
Quinoa is also great for those on a gluten free diet.I saute chopped veggies,mix of peepers,onions & mushrooms or use whatever you have on hand in olive oil add a cup of quinoa and 2 cups water season with salt and ground black pepper. Great as a side or add lots more veggies and crusty rolls as a light parve meal.Quinoa unlike most grains is a complete proteinNovember 2, 2010 5:48 pm at 5:48 pm #705843
melava malka is always like in the alte heim – herring and kartoshkes….. yumm!!!November 2, 2010 5:48 pm at 5:48 pm #705844
No pepper just salt.
I usually cook Kasha when I have a good tasty cooked chicken and I use the sauce of the chicken to pour over the Kasha when serving it.November 2, 2010 6:06 pm at 6:06 pm #705845
hmmm sounds interesting- maybe ill try it (that is if my family would let me try something new:)November 2, 2010 6:19 pm at 6:19 pm #705846
Make it for breakfast pretty much the same as you would make oatmeal. Boil a pot of water, put in the quinoa, keep on low heat to let it simmer (i.e. a low boil) for 10-15 minutes, and drain off any excess (unabsorbed) water.
Then you can add a little sugar (or splenda) and sliced banana, blueberries, or whatever fruit you like! YUMMY!
- You must be logged in to reply to this topic.