February 8, 2009 4:47 pm at 4:47 pm #641568
*Fish (dono how to explain which type but its spicyish and doesn’t even tast like fish!!)
*Peas with meat
*Fasulya with meat
*Humid with kibbeh balls (not the kibbeh with the meat inside lol this is different mazal can prob explain it lol)
*potatoes- onion soup mix type
*maza- kibbeh, lehemagene
*spaghettie with chicken
*hamin- meat and potatoes!!
Think I got it all 🙂February 8, 2009 7:34 pm at 7:34 pm #641569
syriansephardi: wow fancy stuff!!!! you helped with the cooking???February 8, 2009 8:14 pm at 8:14 pm #641570
A4dfghjkl we usually have more but since we were away my mom cooked the basics. And nah I just made a cake lol but I did all the errands!!!!February 8, 2009 8:46 pm at 8:46 pm #641571
I’m still impressed with all of you. I barely have time to throw a chicken in the oven! My husband and I both work full time and we have no cleaning help, so unfortunately our Shabbos meals suffer a bit sometimes.
I love to cook and try new recipes but lately I have no time. My husband is an awesome cook too – pre children we had much more company and were much more adventurous.
On a different note, I discovered my son loves matbucha! My mother makes awesome matbucha but I was surprised by 1 year old would eat spicy stuff! Time to add that to the menu.February 8, 2009 10:09 pm at 10:09 pm #641572
syriansephardi: oh so nice of ya!!!February 8, 2009 10:39 pm at 10:39 pm #641573
SJS I feel for u its hard with no cleaning helpFebruary 9, 2009 2:27 pm at 2:27 pm #641574
SJS I feel for u its hard with no cleaning help
Honestly, I dont think I could ever have cleaning help. I don’t like strangers going through my stuff. Then I have to have a schedule of what nights I am home so that the cleaning lady can be there? Its too much for me – I would rather not have a spotless house and do my own cleaning.
Plus, everyone I know that has cleaning help has had things stolen. My grandparents got cleaning help when they got older and couldnt do it themselves. So many things were stolen – including a USED lipstick. Who steals a used liptstick????
I guess because I didnt grow up with it, its a hard concept to adjust to…February 9, 2009 6:08 pm at 6:08 pm #641575
Sjs: I guess since ur not home its harder….my mother checks their bag when they leave!!!!February 9, 2009 6:15 pm at 6:15 pm #641576
Sjs: I guess since ur not home its harder….my mother checks their bag when they leave!!!!
I hate being that suspicious of people though…its tough.February 9, 2009 6:51 pm at 6:51 pm #641577
please keep the topic on cooking only!!! If you want, I can start a new thread on the perils of having housekeepers.February 10, 2009 3:33 pm at 3:33 pm #641578
Mushroom Onion Quiche – preheat oven to 350 degrees
2 large onions, cut up
1 can mushroom stems and pieces
1/2 cup mayonnaise, (may use lite version, just as good)
1 1/2 teaspoons salt (you may alter the amount of salt, to taste)
good gezunt shake of black pepper
4-5 eggs (I use 5)
Saute onions and mushrooms until the onions are golden and soft and mushrooms are “done” looking (just a few minutes). Drain off the oil, cool slightly and add the rest of the ingredients. Pour into a 9″ disposable Pam-sprayed pan, or an unbaked pie shell (I never do this myself, but my kids do, because they like the idea of quiche being in the shell, and i don’t need the carbs, and anyway my way it can be done for Pesach). Bake at 350 for about 30 minutes,or until it looks puffed and golden brown. In the pie shell, it might take more time. You have to check. It is so yummy. My family looks forward to Yomim Tovim, because that is when I usually like to make this. Enjoy.February 10, 2009 4:56 pm at 4:56 pm #641579
Oomis, that sounds yummy! I might try that this shabbos.
Here is an easy dish:
Meat Roll (similiar to deli roll)
Take ground beef (or turkey or chicken, I’ve used all of them), add an egg and BBQ sauce. Mix together. Spread out a sheet of pastry dough (I use pepperidge farms), spread a layer of the ground beef and roll up. Brush the outside with BBQ sauce and bake at 375 for about an hour. It can be served hot or cold.
No, the amounts are not exact but I am not an exact cook. You can substitute any sauce you like for the BBQ sauce – I’ve done A1, hot wing sauce…its really yummy and a big hit.February 10, 2009 6:41 pm at 6:41 pm #641580
SJS, talk about yummy – your recipe is really interesting. I must try it soon. I am also not an exact measurement cook, unless I am making something that requires precision.February 11, 2009 3:44 am at 3:44 am #641581
anon for thisParticipant
oomis, thanks for the recipe. How large a can of mushrooms do you use?February 11, 2009 4:07 am at 4:07 am #641582
It’s a standard size mushroom can (drain very well), about 12-14 oz., I guess. Like about the size of a can of cranberry sauce. It makes a wonderful pareve quuiche, and you would never know it had no milchigs in it.February 11, 2009 4:19 am at 4:19 am #641583
hey Jaymatt, can u post the barley mushroom casserole recipe?February 11, 2009 4:26 am at 4:26 am #641584
anon for thisParticipant
Thanks.February 11, 2009 7:51 am at 7:51 am #641585
salmon with dill sauce, served on a bed of lettuce and garnished with veggies; marinated vegetable salad; whole wheat challah
chicken soup with knaidlach, lukshen and veggies
honey mustard chicken with toasted pine nuts
apple pie OR strawberry rhubarb crisp
hot string beans with mushrooms and peppers
mint chocolate chip ice cream with hot brownie and mint sauce
(might eat out for Shabbos Lunch)February 11, 2009 1:25 pm at 1:25 pm #641586
1 c. chopped onions
1/2 lb. sliced mushrooms
1 c. pearl barley
4-5 tsp. butter
1 c. water
1 can consomme (beef)
Brown barley in butter. Add onions and mushrooms; saute. Place mixture in buttered casserole dish. (No salt or pepper.) Mix 1 cup water and 1 can consomme. Pour 1 cup liquid over barley mixture. Bake covered at 350 degrees for 30 minutes. Add remaining liquid and cook uncovered for 20-30 minutes more or until done.February 11, 2009 4:41 pm at 4:41 pm #641587
Pearl -that’s an impressive menu-can you share the string beans recipe?February 11, 2009 11:00 pm at 11:00 pm #641588
Sautee 1 onion until golden. Slice 1 box of fresh** mushrooms and sautee. Add red pepper (julienned) and sautee some more. Season with salt, garlic powder and paprika to taste. Add 8 oz whole, fresh** string beans and 1/4 cup of water. Simmer for 30-45 minutes or until desired tenderness.
** you can use canned mushrooms and frozen string beans, but it is definitely not as good
Note – fresh mushrooms might need checking for bugs.
Easy and Yum! Enjoy!February 12, 2009 2:29 pm at 2:29 pm #641589
Well, this week I’m going away for Shabbos, and I have a kiddush, so I’m going to make cinnamon craisin biscotti. 🙂
But usually, my menu consists of:
Homemade Baba Ganoush
Homemade Salsa/Toamto dip
Hot Salmon (honey mustard, cajun, morrocan, or w/ creamed spinach)
Chicken soup with Matzo balls
Roast chicken, chicken paprikash, or coconut chicken
Roast in wine w/ mushrooms and onions
Salad (euro, hearts of palm, or israeli)
Lemon cream pie or sorbet
All dips + avocado/guacamole
Sauteed Liver w/ onions
Hot Pastrami (from chulent)
Deli roll or deli rugelach
Strawberry shortcake, watermelon or sorbet
Smoked Salmon or lox (yes, they are two different things)
Butterfish (like lox)
Leftover salads and dips
Kokosh and coffeeFebruary 12, 2009 3:33 pm at 3:33 pm #641590
Anonowriter- you cant get off that easy! Can you share your hot salmon recipes?
Thats an impressive menu BTW.February 12, 2009 3:51 pm at 3:51 pm #641591
anonowriter: Hot Pastrami (from chulent) that sounds real good!!! how do you do that??? on behalf of the CR Board & the CR Gang, i would like to welcome you to the cr!!! join the fun!!! head to the new members thread, so the rest of the members could give ya a proper welcome as well!!!February 13, 2009 12:35 am at 12:35 am #641592
Does anyone have a very moist creamy kugel recipie??? I tried different ones for shabbos but they never come out rightFebruary 13, 2009 1:39 am at 1:39 am #641593
anonowriter: crazy menu, but sounds delicious.$February 13, 2009 4:59 am at 4:59 am #641594
avirachelli: what i do is, i use a potato latke recipie, yet make it as a kugel!!!February 13, 2009 8:29 am at 8:29 am #641595
ames: ha funny!!! my mom’s a great cook, i love her food!!! the only things i make are chulent, potato kugel, & summer BBQ’s!!! yeah your paying great attention!!!February 13, 2009 11:22 am at 11:22 am #641596
My Shabbos lunch menu:
Chumus, salsa and guacamole
Wasabi Teriyaki Rainbow trout with Sesame Noodles
Grilled chicken cutlets
Sauteed peppers and onions
Dessert: Red and yellow raspberries, some cookies.February 13, 2009 3:50 pm at 3:50 pm #641597
SJS: sounds great.$February 13, 2009 5:26 pm at 5:26 pm #641598
*peas with meat
*potato mechshe (meat and rice in a potato)
*roast (dono which type lol)
*chicken with stringbeans
*fasulya with meat (that’s beans)
*maza- kibbeh, lehemagene…
*hamin (syrian cholent)
Shabbat shalom!!!February 15, 2009 2:00 pm at 2:00 pm #641601
JayMatt- I tried out the mushroom rice receipe, but instead of the margarine, I used some oil and it came out delious. I used a large can of mushroom in stems & pieces, but I think I should have cut up the mushrooms up somemore. I like them to be smaller pieces. It was a very easy and delicious receipe.
Syrian- if you cook, I want to know what YOU are making, not what your mother’s making.
I want to keep this as a forum to exchange ideas and receipes and try get new ones. I cook and I am always looking for new things to try out to keep the menu varied in my home. Please don’t post just because you feel you just HAVE say something. Please think before you write.February 15, 2009 3:08 pm at 3:08 pm #641602
Mazal: I help my mom with it- that’s the same thing! We work TOGETHERFebruary 15, 2009 3:12 pm at 3:12 pm #641603
sjs-can you give us the meat roll recipe? also, is the sauteed onions and peppers just that? thanksFebruary 15, 2009 5:34 pm at 5:34 pm #641604
mazal, i agree with u!
we need a quick one week diet … any ideas? recipies/foods that can/should be eaten for a quick weight loss (one wk to a wed!)
but to the shabb menu topic – this week we went fat free in my house! and since we actually had no guests, besides 4 my grandma (a first since the summer!! yay!) we didnt havta make that much.
dips – horseraddish, spinach, pepper, babaganush, chumus and homemade eggplane (yummm and not so hard)
chicken soup and veggies
purple cabbage salad
apple crisp (easy and yum)
sauteed asaparagus and onions
cole slaw and cucumber
strawberry ice cream (homemade of course) and cake (for those ditchin the diet!)
much simpler than norm but sufficed!
challah and dips again
fish, eggs and purple cabbage salad (again, really easy and yum)
teriyaki chicken cutlet
potato kugel from the chulent
cucumber and cole slaw!
…and now the diet begins…ideas anyone? pls!February 15, 2009 5:47 pm at 5:47 pm #641605
keepentertained-don’t know if this will help with quick 1 week weight loss after that delicious menu you just posted, but here are some ideas:
Eat in moderation
At every meal stop eating before you are full
Eat a lot of fruits and vegies–make these your only snacks
Vigorous excersice at least 30-50 min each day
p.s. could give us the purple salad recipe?February 15, 2009 7:10 pm at 7:10 pm #641606
i hope s/t works!
and sure here is:
**Teriyaki Purple Cabbage Salad:
One head purple cabbage
one bunch scallions
6 T oil
5 T vinegar
5 T teriyaki sauce
(the last 3 to your tasting)
-Cut purple cabbage into chunks and wash in water. wash the scallions and slice thinly. then sprinkle sesame seeds on top (however much you like)
-Mix dressing well in a container and pour on top (I like to let it marinate in to salad a little before serving)
**Easy and delicious (most ppl think so!!) Let me know what you think!
There’s also another salad i make that everyone who tastes loves. i randomly chose it to make when it was an hour before a friends shower and had nothing in the house 2 make what i had planned on so looking at what i had my mom quickly suggested this recipie she used to make but hasnt in foreva and since them e/o alwasy requests this sald at parties and i am always repeating the recipie. this one is with both purple and white cabbage (shredded) so let me know if your interested in this!
thats all for now!
thanks for your advice!February 16, 2009 11:51 am at 11:51 am #641611
Kiruvwife, meatroll recipe is one page back.
The sauteed peppers and onions is just that (I saute them in olive oil). Then I save theliquid and use that to make rice instead of water. Boy is it yummy!
KIEplease share the other salad too. I will definitelytry that one though!February 16, 2009 3:27 pm at 3:27 pm #641613
asdf – hot pastrami:
buy package uncooked pastrami from store. (chicken pastrami is also good, but doesn’t cut as well.) remove from package, wrap in aluminum foil, and place, seam side up, on chulent. YUM!
and i’m not really new. just haven’t written in a while. wrote one poem a while back for the main YW….
sjs – oh, gosh. i’m terrible at giving recipes, cuz i don’t have them, but i’ll tell you what i put in and you can figure out measurements, ok?
honey-mustard: equal amounts of honey and mustard, sprinkle in garlic or add crushed, smear over salmon and bake open on 400 for about 20 minutes depending on oven.
cajun: I actually premixed spices in a container (basically all in my spice cabinet) so it sounds complicated but it’s really not. spice rub is good for chicken and steak as well as all kinds of fish.
seasoned salt, garlic powder, onion powder, cumin, cilantro, parsley, pepper, paprika, turmeric, dash of oregano, mustard powder (and whatever else you decide)
mix with a little olive oil and lemon or lime juice and rub over salmon.
morrocan: yummy with salmon, tilapia and tune steaks
chopped fresh tomatoes, chopped fresh cilantro, paprika, hot paprika, dash tomato sauce or ketchup, a few slices lemon or lemon juice, lots of chopped fresh garlic, a little cumin, julienned carrots and red peppers, olive oil
cook covered on stovetop for 30-40 minutes
salmon with creamed spinach – lemon juice, garlic, salt, pepper, spray olive oil – bake with salmon on 400 for about 20 minutes
frozen chopped spinach, mayo, drop lemon juice, fresh chopped garlic, dash salt – mix together, heat in microwave or in oven. serve piled on salmon.
if doing with tilapia, lay uncooked tilapia flat side up. spoon creamed spinach on one end. add three pieces slivered red pepper. roll, and place seam side down on greased pan. sprinkle on lemon juice garlic, salt, pepper, olive oil and dried cilantro. bake on 400 for 20 min. looks really pretty and tastes great! my husband’s not a big spinach eater but he really likes this.February 16, 2009 6:21 pm at 6:21 pm #641614
ames – I live in lakewood. the stores here (co-op and shloime’s) both sell that big raw piece with all the pastrami spices around it. if you get 2nd cut instead of first, it’s cheaper. and you don’t have to get a super large one’ most of them won’t fit in the chulent pot anywayFebruary 16, 2009 6:37 pm at 6:37 pm #641615
aviracheli – broccolli/cauliflower kugel, easy and creamy…
cook up 1 16 oz bag of broccolli and 1 16 oz bag of cauliflower (or you can just do one 32 oz bag of one of them)
add 3 eggs, 2 tbs minced onion, 2 cloves crushed garlic (i use frozen squares) or one tsp garlic pwdr, salt and pepper.
recipe really calls for 2 tbs mayo, but i skip it.
pour into 2 greased 9 inch round pans.
(can sprinkle cornflake crumbs on bottom and top, but it’s not necessary)
bake on 375 till golden or starts browning.February 16, 2009 6:46 pm at 6:46 pm #641616
sjs-thanks. sounds easy and delicious! (two requirements i have when cooking for so many people)February 16, 2009 9:52 pm at 9:52 pm #641617
sjs – here’s the other cabbage salad recipie:
1 bag shredded purple cabbage
1 bag shredded white cabbage
1 bunch scallions, washed and sliced
roasted slivered almonds – however much you like
chow mein noodles – again, as much as you like
1/2 C oil
6 T sugar (i wonder if splenda works as well, never tried but dont see why not!)
6 T vinegar
1/2 t salt
1/2 t pepper
easy and yum!
let me know if you try it and how it comes out!February 16, 2009 9:54 pm at 9:54 pm #641618
Anonowrite – thats fine! I’m not a precise chef.
Kiruvwife, those are my two requirements no matter how many people I am cooking for (unless its a special occasion -then I make risotto!)February 17, 2009 2:52 am at 2:52 am #641621
yashrus20: i reacall you saying you trying to take up cooking!!! how’s it goin the cooking???February 17, 2009 6:43 am at 6:43 am #641625
anonowriter: with steming the pastrami on the chulent, we actually do that with tounge!!! i love pickeled tounge!!!
syriansephardi: don’t need to make anything special for me-i love all food!!!February 18, 2009 12:39 am at 12:39 am #641636
and this one also. Please go back on topic. Thanks YW-Moderator-72February 18, 2009 2:28 am at 2:28 am #641637
Please take your compliants to the general shmooze 2 thread :o) Thanks YW-Moderator-72February 19, 2009 2:50 pm at 2:50 pm #641639
k, so this week’s shabbos menu is:
Homemade Baba Ganoush
Homemade Tomato dip
Dilled salmon in Dijon sauce
Chicken soup with kneidelach
Roast with creamed mushrooms
Roasted mini veggies
Tofutti Coffee pops
Jeweled Fruit salad
Liver w/ sauteed onions
Chulent w/ kishke
Chicken Pastrami (from chulent)
Strawberry Shortcake (I cheated – duncan hines cake!)
Coffee caramel ice creamFebruary 19, 2009 8:51 pm at 8:51 pm #641640
anonowriter – your menu looks great.
Can you share the mango-apple crumble recipe? and the coffee caramel ice cream? and are the tofutti coffee pops homemade?
- You must be logged in to reply to this topic.