What are you serving B4 and After Tishah B'Av?

Mishie

Mon, Jul 31 2006, 6:59 am

Here's what I'll be serving:

Before the fast:

Baked Breaded Salmon (Mayo, Bread-Crumbs, Spices)
Spanish Rice or Baked Potatoes
Big Salad
Cheese Cake

After the Fast:
Fresh Rolls
Spinach-Mushroom Lasagna
Salad
Lemon Meringue Pie (DH's Job)

jewgal84

Fri, Aug 04 2006, 1:01 pm

B4 the fast I made:

Lazagna.

Rice and corn.

Salad, the fresh one.

We also had left over cream of brocolli and cauliflower soup.

I made for the end of fast:

Stuffed potatoes mixed with tuna salad, baked in the oven.

Salad (Rainbow one to be exact).

Sweet potato pie.

jewgal84

Fri, Aug 04 2006, 3:18 pm

tzipp wrote:

jewgal84 wrote:

We also had left over cream of brocolli and cauliflower soup.

Sounds good! Can you post the recipe?
Thanks.

Sure, it is delicious!!

Taken out from Kosher by Design for KIDS Wink

:

1/2 large onion
1 clove garlic
1 shallot
1 small Russet potato
4 tbls butter or margarne
6 ounces fresh broccoli florets, about 4 cups
6 ounces fresh cauliflower florets, "
4 cups vegetable broth or chicken stock
1/2 cup light cream or soymilk

Chop your onion into small 1/2 inch pieces, chop the garlic clove and slice the shallot into thin rings, set them all aside.

Peel and cut potato into 1 inch chunks, put pieces aside.

Place butte or margarine into large pot over medium heat.

Add the chopped onion, garlic and shallots. Cook for 6 minutes, stirring with a wooden spoon or silicone spatula.

Add the potatoes, broccoli and cauliflower to the pot.

Add the vegetable broth or chicken stock to the pot.

Cover the pot and cook for 25-30 minutes, until vegetables are soft.

Uncover pot and turn off heat. With an immersion blender, puree the soup until it is smooth and creamy, about 3 full minutes.

Taste and see if need to add salt.

Add the light cream or soy milk and puree for a minute.

Makes 6 servings