Pesach menu 2012 - who's ready?

OOTBubby

Mon, Apr 02 2012, 6:48 am

Jewish Mother2 wrote:

OOTBubby wrote:

Mushroom Onion Quiche
16 oz. sliced, canned mushrooms
2 large sweet onions, diced
1 stick margarine
mushroom soup mix (optional)
garlic powder
pepper
3 eggs
½ cup mayonnaise
2 tablespoons potato starch
2 tablespoons onion soup mix

Saute onion in margarine until softened. Add mushrooms, and brown. Add seasonings. Cook, stirring, over medium flame for 1 minute.

In separate bowl, mix eggs, mayonnaise, potato starch and onion soup mix. Add mushroom/onion mixture and mix well. Pour into round casserole and bake at 350-degrees for ½ hour to 45 minutes.

how many grams are there in a stick of margarine?

Its something like 125 g. I usually just use 1/2 cup oil instead.

soulful music

Mon, Apr 02 2012, 8:56 am

soulful music wrote:

ra_mom wrote:

elf123 wrote:

flowerpower wrote:

All of you that have the meals so planned out for the whole yom tov-I am impressed!

It's not just the menus, but looking them over, many (most) of them contain lots of items that (at least according to my calculations) can't be made much in advance, if at all. With a menu like this I would literally be in the kitchen/at the stove all yomtov. Not so bad if you have to make 2, 3 or 4 things "day of," but these look like they contain many more than that...how do you ladies do it? Especially with the way YT falls out this year, b/c the first day is Shabbos, I feel like even though you can cook on YT, it may as well be 2 days of Shabbos....

I'm in the kitchen for days before YT (or should I say nights as I'm working throughout), but don't cook on YT itself.
Everything made in advance so I can enjoy YT itself.

Great menu! Can I have the recipe of:

marinated eggplant
poached chicken with pesto
summer squash and tomato saute

How early can you start preparing,and will it stay fresh for y"t, is anything good if frozen?
Thanks

Just bumping this up.

willow

Mon, Apr 02 2012, 9:09 am

ra_mom what is pickled chicken?

Annie

Mon, Apr 02 2012, 9:16 am

imasinger, what's the creole zuchinni?

and I don't remember who posted it, but can I please have the pesto chicken recipe?

Della

Mon, Apr 02 2012, 11:12 am

OOTBubby wrote:

Jewish Mother2 wrote:

OOTBubby wrote:

how many grams are there in a stick of margarine?

Its something like 125 g. I usually just use 1/2 cup oil instead.

This looks great...how much mushroom soup mix do you use?

OOTBubby

Mon, Apr 02 2012, 11:16 am

Monsey Mom wrote:

OOTBubby wrote:

Jewish Mother2 wrote:

OOTBubby wrote:

how many grams are there in a stick of margarine?

Its something like 125 g. I usually just use 1/2 cup oil instead.

This looks great...how much mushroom soup mix do you use?

I don't usually use it at all, but if you want to, I would use around a tablespoon.

member123

Mon, Apr 02 2012, 11:19 am

Jewish Mother2 - Can I please have the recipe for the cucumber and radish salad? It sounds really interesting. I LOVE russian cole slaw. Is it similar?
Thanks!!

imasinger

Mon, Apr 02 2012, 7:39 pm

Annie wrote:

imasinger, what's the creole zuchinni?

and I don't remember who posted it, but can I please have the pesto chicken recipe?

I'm sorry; I've been baking all day and haven't gotten on line.

Zucchini Creole

1 C sliced unpeeled zucchini
3 T margarine
2 T matza cake meal
3 large tomatoes, chopped
1 small green pepper, chopped
1 small onion, chopped
1 t salt
1 T brown sugar
Matza meal for topping

Slice raw unpeeled zucchini into greased casserole. Melt 2T margarine. At matza cake meal and stir. Add tomatoes, green pepper, onion, salt, brown sugar. Cook 5 minutes. Pour over zucchini. Top with matza meal and dot with margarine. Cook at 350 for 1 hour.

Although this recipe is gebrochs, I bet it would be easy to substitute potato starch and skip the matza meal topping for those who wish.

ra_mom

Mon, Apr 02 2012, 8:25 pm

soulful music wrote:

ra_mom wrote:

elf123 wrote:

flowerpower wrote:

All of you that have the meals so planned out for the whole yom tov-I am impressed!

I'm in the kitchen for days before YT (or should I say nights as I'm working throughout), but don't cook on YT itself.
Everything made in advance so I can enjoy YT itself.

marinated eggplant (Joy of Kosher)
(since dh wants ketchup with his burgers, I figure I might as well use it in another recipe I think he will enjoy if I already have the bottle in the house)

1 large eggplant
oil, for frying
parsley (flakes), optional
1 cup ketchup
4 Tbsp sugar
1/2 cup lemon juice
4 garlic cloves, crushed
salt and pepper, to taste

Slice eggplant into 1/2" rounds.
Heat oil in a large frying pan over medium high heat. Fry eggplant in batches until light to medium brown, about 3-4 minutes. Drain eggplant in a colander. Leave a plate under the colander to catch the oil. Let drain for 1 hour.
Prepare the sauce; combine the parsley, ketchup, sugar, lemon juice, garlic, salt and pepper.
Add the eggplant to the sauce, being careful not to break up the eggplant.

This should last in the fridge a week.

poached chicken with pesto
• 3 lbs. large chicken breasts
• 5 3/4 cups chicken soup broth
Pesto:
• 2 cups baby spinach leaves or parsley, lightly packed (about 1.5 ounces)
• 3/4 cup basil leaves, lightly packed (about .5 ounce)
• 1 cup walnuts or 1/2 cup ground walnuts
• 4 garlic cloves, quartered
• 1 1/2 tsp kosher salt OR 1 tsp regular salt
• 1/4 tsp black pepper
• 1/2 cup olive oil

In a medium pot, bring chicken broth to a boil. Add chicken, and when the broth comes back to a boil, reduce to a simmer.
Cover and simmer for 15 minutes. Turn off heat and allow chicken to finish cooking from the retained heat for 15 minutes. Remove chicken from broth, cover and chill in refrigerator for 1 hour.
To prepare pesto: Pulse-grind the spinach, basil, walnuts, garlic, salt and pepper in a food processor. Stream in the olive oil very slowly, while the machine is running continuously, until a thick pesto has formed.
Spread pesto over cooked cutlets or cut cooled chicken into slices, and drizzle with pesto. Serve any additional sauce on the side.

I'm using a chicken or turkey roast this year and will adjust cooking instructions and times accordingly. But the last 2 years I used large whole breasts.

I don't freeze chicken. But if I end up using the dark meat chicken? turkey? roast I have, I just might freeze the dry slices.

The pesto stays in the fridge a week in tightly sealed container. Freezes great too.

summer squash and tomato saute
1 Tbsp olive oil
2 small (about 2 cups) zucchini, cut into 1/2-inch pieces
1 medium (about 1 cup) yellow summer squash, cut into 1/2-inch pieces
1/2 cup grape or cherry tomatoes, halved
salt and pepper, to taste
2 Tbsp chopped fresh basil leaves (optional)

Saute zucchini and squash for 5 minutes. Add tomatoes and saute an additional 2 minutes.
Season with salt and pepper, and basil leaves if using.
If not using basil, add 1 garlic clove to squash when sauteeing. Good if using basil too.

Keeps in fridge 3 days. I usually prepare the quick veggie dishes the morning of Erev Yom Tov.

Last edited by ra_mom on Mon, Apr 02 2012, 9:25 pm; edited 2 times in total

ra_mom

Mon, Apr 02 2012, 8:30 pm

willow wrote:

ra_mom what is pickled chicken?

I bought an already pickled chicken roast. I'll just cook it up and slice it.

soulful music

Tue, Apr 03 2012, 5:01 am

Thanks ramom!
Can you tell me what from your menu could be cooked already, either freezing it or maybe staying fresh in the fridge.

ra_mom

Tue, Apr 03 2012, 7:33 am

soulful music wrote:

Thanks ramom!
Can you tell me what from your menu could be cooked already, either freezing it or maybe staying fresh in the fridge.

I just Kashered last night Smile

Haven't been able to start cooking yet.
But I baked all the cakes and cookies last night and they are safely in the freezer.

I will freeze:
chicken soup broth
egg noodles (rolled into cigars and double wrapped - ready to be sliced thin)
apple sauce compote
pickled roast (sliced and double wrapped, liquid frozen in separate container)
roast beef (as above)
potato kugel (to reheat place in 350 oven tightly covered until heated through then higher heat uncover and crisp back up)
meatballs (seasoned and formed, raw)
burgers (seasoned and formed, raw)

I separate everything into meal sizes, so that I only have to take out what I need, and leftovers stay fresh in the freezer.

sauteed zucchini I freeze undercooked, if you want another frozen idea.
mashed potatoes, I'm unsure if I will, but can be AFAIK

kolichel, herb roaster chicken, meatballs, are being done in the crockpot. so I just have to dump in the day I want it. maybe the pickled chicken also. have never tried that yet so still unsure about that.

cucumber salad, cole slaw, carrot salad all stay well in fridge for a week.

poached salmon stays 5 days. (marinated/pickled salmon stays 1-2 weeks)

chocolate moose

Tue, Apr 03 2012, 9:23 am

We don't use a lot of processed stuff so our food is simple.

Matza, of course
Wine - whatever kind dh wants to buy

Fish:
baked gef fish in a loaf pan with no sugar
baked gef fish balls with sauteed onions
baked carp

Side dishes:
beet and orange salad for first days, beet and apples for the end days
ratatoulle
sauteed zucchini
candied sweet potatoes
green salad
marinated cucumber salad

Meaty:
yapchick for Shabbos
baked meatballs

Misc:
chicken soup, of course
Pesach granola
tomato pesto for the fish
chocolate torte, Pesachcookies123, meringues
apple sauce
pear sauce
homemade lemonade

Jewish Mother2

Tue, Apr 03 2012, 9:32 am

member123 wrote:

Jewish Mother2 - Can I please have the recipe for the cucumber and radish salad? It sounds really interesting. I LOVE russian cole slaw. Is it similar?
Thanks!!

I haven't actually made this before but found it a while ago and thought it was perfect for Pesach -

2 medium cucumbers, peeled and thinly sliced
1 cup radishes, thinly sliced
1/4 cup red onion, thinly sliced
2 tsps oil
2 tblspns white wine vinegar
2 tblspns fresh parsley, finely chopped
2 tblspns fresh chives, finely chopped
1 tblspn fresh dill, finely chopped
1 tblspn sugar

Combine vegetables in a deep bowl.
Mix the dressing ingredients together and pour over the vegetables.
Marinate at room temperature for 30 minutes.
Chill before serving.

racz

Tue, Apr 03 2012, 9:38 am

Haven't put a formal menu together but here are a few things I made will make:

Roast
Sweet and sour meatballs
Potato chip Chicken
Orange Chicken
Chicken and ground meat roll
Brocilli Kugel
Ratoullie
Aspargus
Brownies
Blondies

member123

Tue, Apr 03 2012, 9:42 am

Thanks Jewish Mother2!!

Raisin

Tue, Apr 03 2012, 10:17 am

first seder:

boiled gefilta fish
chatzilim dip
cucumber salad
cole slaw

brisket
turkey roll
potato kugel
carrot and courgette stir fry

dessert
cookies, fresh fruit

shabbos lunch

fried gefilta fish
maybe fresh salmon
avocado and mango salad
tomato and cucumber salad
cholent

second seder

chicken soup with chicken knaidlech

baked fruity chicken
leftover brisket if any
sweet potato kugel
carrot and courgette stir fry
fresh salad

almond coconut cookies
not sure about dessert

second day lunch

squash soup or chicken soup

blintzes with potato filling
lamb roast
sweet potato kugel
salads

abound

Tue, Apr 03 2012, 10:43 am

Seder Night
Fish-buri
chrain
cucumber salad
chicken soup
lukshen
chicken ducksauce
potatoe kugel
squash and beets roasted
apple sauce

Shabbos Day
melon
salmon
chrain
carrot salad
meat stew
beet salad
lemon sorbet

abound

Tue, Apr 03 2012, 10:44 am

Raisin- can I have the recipes for carrot and courgette stir fry and the avocado and mango salad.
TY

Last edited by abound on Tue, Apr 03 2012, 11:24 pm; edited 1 time in total

abound

Tue, Apr 03 2012, 10:46 am

chocolate moose- We do not use processed food either and I am desperate for some recipes. Can you give me the recipes below. Thanks

beet and orange salad
ratatoulle
sauteed zucchini
candied sweet potatoes
green salad
marinated cucumber salad