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What are you having for supper tonight?
I am having pizza with extra cheese and olives. 🙂
someone else’s left overs. My kids had fried matza.
I had a greek salad, and T613T i loathe olives.
Like pizza, dislike olives.
Not having supper tonight.
Not having supper tonight.
In that case sharp:- How are you going to get thru fasting Yom Kippur Kotton tomorrow Thursday?
As for myself, I couldn’t have cheese cake for supper being Toch Sheloshim Yom of Shovu’os, just as I don’t consume Matzo Toch Sheloshim Yom of Pesach.
Goque: aren’t black olives a staple of a Greek salad? I’m considering making one for Shavuos and can’t decide if I can skip it or not – trying to please everybody….
Black olives are commonly used but my wife has made it without them and no one complained.
Thanks jbaldy.
Sweet & sour salmon, pasta, salad, and eggplant in chilli.
Goq i grew up without olives so when I first tried them I was not impressed, buy hey when I went to yeshiva in Israel if you didnt eat olives there was nothing much to eat for breakfast or supper… lol, and now I’m addicted! Sound familiar anyone?
I made a great Greek meal the other day. The feta cheese would be good for Passover; for the sausage, if you’re Ashkenaz, for Pesach, you can leave out the fennel (which is treated as kitniyot).
The salad is called Maroulosalata: Romaine, scallion, dill, EVOO, red wine vinegar, oregano, pepper, and salt.
To accompany, I made my own parve feta cheese and Loukaniko sausage:
1 cup whole blanched almonds
1 clove garlic, peeled
1 Tbs. fresh thyme leaves
1 tsp. fresh rosemary leaves
1. Place almonds in medium bowl, and cover with 3 inches cold water. Let soak 24 hours. Drain soaking liquid, rinse almonds under cold running water, and drain again.
3. Place large strainer over bowl, and line with triple layer of cheesecloth. Spoon almond mixture into cheesecloth. Bring corners and sides of cloth together, and twist around cheese, forming into orange-size ball and squeezing to help extract moisture. Secure with rubber band or kitchen twine. Chill 12 hours, or overnight. Discard excess liquid.
5. Combine remaining 1/4 cup oil, thyme, and rosemary in small saucepan. Warm oil over medium-low heat 2 minutes, or until very hot but not simmering. Cool to room temperature. Drizzle herb oil over cheese just before serving.
For Loukaniko: Season ground beef and lamb (1 pound of each) with salt, Syrah, 1 tbs. orange zest, 1 tsp. fennel seed, black pepper, cinnamon, allspice, and dried marjoram. I marinated the meat like this for 48 hours, after first sitting out at room temperature for 4 hours. I made little karnatzlach-type sausages and grilled these.
I served these sausages with a twist of lemon, and with my salad and a few crumbles of the parve feta. I also had a Kontos Greek Pita with my meal (OK-Pas Yisroel).
Lucky guys… You had supper..
I did what my grandfather did…
Mammele this one was served without olives and for that i am thankful. I understand the rich history of olives and their importance in producing oil but by themselves i just find them icky sorry.
Last night, I was looking for something new and different to make for dinner. I found a recipe on Epicurious* for boneless chicken with lemon, cumin, garlic and mint. I wasn’t sure how it would come out, but apparently my wife and sons really, really liked it.
For a side dish, I simply took some mushrooms, onions and string beans and sauteed them with some oil and garlic salt.
The Wolf
* Yes, I know some of you will take me to task for being on a recipe site that has non-kosher recipes. I don’t care.
I consult Nanny Ogg’s Joye of Snacks for my supper ideas
WolfishMusings,
* Yes, I know some of you will take me to task for being on a recipe site that has non-kosher recipes. I don’t care.
It’s funny, because nobody ever seems to actually take you to task on the issues where you claim they will.
So I’ll have to think of something to take you to task for… hmmm… you used OIL to sautee your vegetables?? How could you?? 😉
It’s funny, because nobody ever seems to actually take you to task on the issues where you claim they will.
It’s pre-emptive. 🙂
The Wolf
I found a recipe on Epicurious
How could you go on a website with treif’e recipes chas v’shalom lo aleinu? Besides the fact that you might chas v’shalom be tempted to try one of the recipes, the very sight of these things is metamtem es halev! Plus, since it’s assur to get hano’ah from basar b’cholov, you were probably oiver on at least seventeen lavin for using a website with those recipes on it.
Can’t you do like they did in the heim, and use Susie Fishbein? Have you lost all vestiges of your pintel’e Yid?
Rachmono Litzlan!
🙂
Daas Yochid:
How did they post in ‘the heim’?
Is the word supper or dinner?
Syag Lchochma
Please tell me about this fried matza you speak of.
nizzard hash
Wolfish, I don’t know why someone should take you to task for using that website you really should be taken to task for making supper!!!! You said your wife enjoyed it what in the world are you doing making supper? As the man of the house you should not even chas vsholom know your way around the kitchen.
How did they post in ‘the heim’?
Didn’t they have post offices?
how come no-one has mentioned the traditional leil shishi supper……………….
Colent!!!!!
Purina One Cholent Style.
Wolfish, I don’t know why someone should take you to task for using that website you really should be taken to task for making supper!!!! You said your wife enjoyed it what in the world are you doing making supper? As the man of the house you should not even chas vsholom know your way around the kitchen.
You joke about it, but there was someone on these boards who actually insisted that it was forbidden for me to cook meals for my family.
The Wolf
WIY – My husband and I each brought different “fried matza” mesorahs into the marriage. Mine we only have on Pesach, but my husband makes his all year. It is basically a huge omelet/scrambled egg with small pieces of matza mixed into it and cheese melted on top. I could probably add onions for you if you’d like.
Isn’t there a minhag not to eat fleishigs on Thursday night?
Respectfully Torah613Torah, I think you are confusing this Minhag with the ban of Matzo Consumption on Erev Pesach.
I had Sesame Chicken at Hapisga, very good. I have to learn how to make homemade Sesame Chicken.
You joke about it, but there was someone on these boards who actually insisted that it was forbidden for me to cook meals for my family.
I’m pretty sure he wasn’t serious either (on anything).
Goque, nothing to apologize for regarding your taste buds…
And Torah, isn’t the minhag regarding Wednesday night? How many of you eat milchig on Wednesday?
Syag Lchochma
So that means you need to use oil. I usually just use pam for omelettes. What does fried matzah add to the omelette?
Torah613Torah
We do milchigs on Wednesdays. Basically every week. We only have milchigs one night a week.
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