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-> Yom Tov / Holidays
-> Rosh Hashana-Yom Kippur
amother
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 Tue, Sep 16 2014, 2:57 pm
We serve simanim with the fish course so I'd like to keep it all pareve. The simpler the idea the better
apples and honey- plain
dates- plain
fish- gefilta fish
carrot- from gefilta fish
beets- chrain with the fish
head of fish- plain
pomegranate- plain
leek/ cabbage- coleslaw
gourd?
fenugreek/ black eyed peas?
am I missing anything? Any simple ideas for the ones Im missing?
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zaq
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Tue, Sep 16 2014, 6:34 pm
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You seem to have it pretty well tied up. For gourd, which is the same as squash, either bake or steam a hardshell squash like acorn squash or pumpkin, and for blackeyed peas, either buy them canned, or boil up some dried ones.
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ra_mom
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Tue, Sep 16 2014, 7:38 pm
| amother wrote: | We serve simanim with the fish course so I'd like to keep it all pareve. The simpler the idea the better
apples and honey- plain
dates- plain
fish- gefilta fish
carrot- from gefilta fish
beets- chrain with the fish
head of fish- plain
pomegranate- plain
leek/ cabbage- coleslaw
gourd?
fenugreek/ black eyed peas?
am I missing anything? Any simple ideas for the ones Im missing? | gourd - you can use zucchini from the soup
black eyed peas - you can rinse and drain a can then season as you would chickpeas for arbis - sugar, salt, pepper
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amother
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Fri, Sep 19 2014, 11:38 am
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I bought some butternut squash. How can I cook it on the stovetop?
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yamz
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Fri, Sep 19 2014, 12:17 pm
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I really reccommend roasting butternut squash; however, it can easily be cooked on the stove. Peel the butternut squash with a good peeler (yes, you really can). Slice off the stem, then cut the squash in half and scrape out the seeds with a spoon. (You may reserve the seeds to toast off in the oven if you wish; otherwise, discard them.) Cube up the squash and either steam it or cook it in water. Cooking time will depend upon the size of the cubes, but the squash is cooked when it is easily pierced with a knife. Remove the squash to a plate, season with salt and pepper and any other flavorings you like (or just leave as is). You can mash the squash or leave it cubed. Flavoring options include a drizzled of honey/maple syrup and a bit of cinnamon, olive oil and thyme/rosemary, cumin....you get the idea.
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