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Sheva Brachos help



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Tehilla




 
 
    
 

Post Wed, Feb 06 2008, 1:14 pm
okay here's the plan so far:

small challah rolls & spinach leaf salad with boiled sliced egg & red onion & light vinagrette dressing to start

teriyaki sesame salmon, honey & cinnamon sweet potatos cubed, green beans & baby carrots baked in olive oil and spices

homemade brownies & fresh fruit platter

I need something else--either a soup with the salad or another side dish with the main course.

any ideas? only easy things please! thanks!
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NotInNJMommy




 
 
    
 

Post Wed, Feb 06 2008, 1:22 pm
mushroom rice casserole from s&s...
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Lani22




 
 
    
 

Post Wed, Feb 06 2008, 1:30 pm
how about a vegie or mushroom barley soup or potato bourekas as a side?
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Tehilla




 
 
    
 

Post Wed, Feb 06 2008, 1:32 pm
thanks ladies (and GR from elsewhere) for the suggestions...these sound great.

Smile
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Akeres Habayis




 
 
    
 

Post Wed, Feb 06 2008, 1:41 pm
brown, wild rice or coucous w/raisins,to go w/the main course.
or for a soup pumpkin soup,w/pumpkin seeds sprinkled on top(but then I would take off the sweet potatoes bc its too much "orange",I'm into color coordination LOL )
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pinkheart




 
 
    
 

Post Wed, Feb 06 2008, 2:09 pm
how about terra chip salad, cream of broccoli soup
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sarahd




 
 
    
 

Post Wed, Feb 06 2008, 2:11 pm
I was also going to say cream of broccoli soup. I made some yesterday and it took no more than 15 minutes, including checking the broccoli which you don't have to do if you can get Bodek stuff.
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Hannah!




 
 
    
 

Post Wed, Feb 06 2008, 2:20 pm
edit

Last edited by Hannah! on Mon, May 05 2008, 7:29 pm; edited 1 time in total
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BeershevaBubby




 
 
    
 

Post Wed, Feb 06 2008, 2:23 pm
Or maybe a quiche?
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Pickle Lady




 
 
    
 

Post Wed, Feb 06 2008, 2:30 pm
I don't think you need more food. You are amazing for making that much.
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chocolate moose




 
 
    
 

Post Wed, Feb 06 2008, 3:05 pm
When we made sheva brachos, I made an assortment of bread. It's not hard, from your basic dough, you can mix in sauteed onions to half your dough and make some onion rolls, and the other third can be sprinkled with sesame seeds. the last third you can bake plain.

I would also make more salads or pickled veggies and leave them on the table during the main part of the meal.

Soup is harder to serve, but cheaper and easier to prepare.
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Mommish




 
 
    
 

Post Wed, Feb 06 2008, 5:36 pm
Shouldn't you have meat for a seudas mitzvah?
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Hannah!




 
 
    
 

Post Wed, Feb 06 2008, 5:42 pm
edit

Last edited by Hannah! on Mon, May 05 2008, 6:44 pm; edited 1 time in total
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sleepyhead




 
 
    
 

Post Wed, Feb 06 2008, 11:09 pm
Sarah d, how do you make that broccoli soup? Can you share please?

Thanks!!
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montrealmommy




 
 
    
 

Post Tue, Feb 12 2008, 6:29 pm
I've made pareve/milchig sheva brachos before either becuase the chosson and kallah wanted a break from fleish or becuase they were vegeterains. I love serving lots of salads (different combos ex. I made up a "sushi salad" which is avocado, cucumber andfake crabmeat tossed with sesame seeds (when permitted), wasabi powder, finely chopped picked ginger (and some of the juice) and mayo) - I serve it is little bake wonton wrapped, different and nice presentation!)

Soups - go for elegant, means nice presentation, sprinkle seeds over top r swirl cream or soy/rice milk in it for a design, or go two toned - the most basic foods can appear gorgeous if you present it as such!!!!

Personal fav: cream of---- soups. Easy, cheap and delic!
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Raisin




 
 
    
 

Post Wed, Feb 13 2008, 5:55 am
I would do quiche or vegetable boureka with the salad course. (mushroom, potato, etc)

btw, at my brothers sheva brochos, I think they served salmon at every single one!
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Tefila




 
 
    
 

Post Wed, Feb 13 2008, 9:17 pm
Quote:
mushroom rice casserole from s&s

Yes or the pilaf in the yellow ss book
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sarahd




 
 
    
 

Post Thu, Feb 14 2008, 2:04 pm
sleepyhead wrote:
Sarah d, how do you make that broccoli soup? Can you share please?

Thanks!!


Believe it or not, hard as I try I can't remember how I made it. I think I sauteed some onion and garlic and added water + chicken stock (I was making it fleishig; otherwise I would have added just water with maybe soup mix) and the broccoli, cooked for about five minutes. Then I pureed it, made a roux (but made sure not to brown it) and stirred it into the soup and cooked it up again.
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