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Forum
-> Recipe Collection
-> Yom Tov Dishes & Menus
ra_mom
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Sat, Sep 07 2013, 7:46 pm
Let's start the Sukkos menu thread!
Who is ready with their menu?
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ra_mom
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Sat, Sep 07 2013, 9:33 pm
Okay, let's get rolling.
We will be having the same starter for each meal, as per dh's preference:
Starters:
challah and dips
gefilte fish (and salmon for some)
chicken soup and noodles
Wednesday Evening
avocado salad
dark meat chicken roast
pastrami orzo
roasted broccoli
Thursday Afternoon
garden salad
corned beef brisket
couscous salad
garlic asparagus
Thursday Evening
arugala and baby spinach salad
london broil 'roast'
potato knish kugel
roasted vegetables
Friday Afternoon
duplicates
Friday Night
marinated vegetable salad
skirt steak salad
Shabbos Day
(minus the chicken soup)
jalapeno herring
garden salad
egg salad
chopped liver
cholent
Some desserts/cakes/breakfast snacks:
honey loaf
cherry pie
natural apple compote
cubed melon
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bnm
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Sat, Sep 07 2013, 9:39 pm
eating out all meals but I'm sure by day 3, meal 6 I'll be ready to build myself a little hut out of coca cola crates. I did make chicken soup and green vegetable soup enough for wherever I'm going so I can contribute. I also have pickled tongue I made. I'm planning on making the caramel pie that was in this week's Ami and one more dessert (was thinking BY Cookbook Tiramissu but sil is making it) and 2-3 salads.
Ra_mom where do you buy all those interesting salad greens? I'm assuming you check them yourself? also, what do you put into your avocado salad?
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ra_mom
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Sat, Sep 07 2013, 9:42 pm
bnm wrote: | eating out all meals but I'm sure by day 3, meal 6 I'll be ready to build myself a little hut out of coca cola crates. I did make chicken soup and green vegetable soup enough for wherever I'm going so I can contribute. I also have pickled tongue I made. I'm planning on making the caramel pie that was in this week's Ami and one more dessert (was thinking BY Cookbook Tiramissu but sil is making it) and 2-3 salads.
Ra_mom where do you buy all those interesting salad greens? I'm assuming you check them yourself? also, what do you put into your avocado salad? | The arugala and baby spinach comes in a package from Fresh Express. It's not checked for bugs, but it's clean, so I check it quickly. Delicious mix.
Avocado salad is plum tomatoes, avocado, red onion, garlic, olive oil, lemon, s&p.
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chocolate chips
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Sat, Sep 07 2013, 9:43 pm
Uch I am still not fully recovered from 3 days RH....so happy I have a full week and a half till I start again.
My friends and I realized we have another 15 meals to go ... including 2 erev YK, hoshana rabba and 12 over suckkos!!
Definitely on my menu though is:
vegetable soup
vegetable strudel
stove-top chicken
potato kugel
and stuffed peppers.
(all in my freezer from last few weeks of cooking).
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busydev
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Sat, Sep 07 2013, 9:45 pm
whatever my mother makes and possibly what the hospital serves for the first night/day depending when im discharged
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ra_mom
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Sat, Sep 07 2013, 9:54 pm
busydev wrote: | whatever my mother makes and possibly what the hospital serves for the first night/day depending when im discharged | B'sha'ah Tova?
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a1mom
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Sat, Sep 07 2013, 10:28 pm
Tentatively- second days only, we are away the first days.
wed night- sushi?
thursday day- steak salad
pastrami pineapple chicken
rice
apple crumble
broccoli kugel
dessert
thursday night- stuffed cabbage
corned beef, potato salad, coleslaw
friday lunch-
eggplant parmesean crocks, greek salad,pasta , seared tuna and avocado, cheesecake
friday night- salmon, soup with kreplach, dessert
shabbos day- salmon, kani salad, eggs from cholent, cholent, kishka, cranberry kugel, deli salad. dessert
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Sudy
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Sat, Sep 07 2013, 10:46 pm
ra_mom wrote: | Okay, let's get rolling.
We will be having the same starter for each meal, as per dh's preference:
Starters:
challah and dips
gefilte fish (and salmon for some)
chicken soup and noodles
Wednesday Evening
avocado salad
dark meat chicken roast
pastrami orzo
roasted broccoli
Thursday Afternoon
garden salad
corned beef brisket
couscous salad
garlic asparagus
Thursday Evening
arugala and baby spinach salad
london broil 'roast'
potato knish kugel
roasted vegetables
Friday Afternoon
duplicates
Friday Night
marinated vegetable salad
skirt steak salad
Shabbos Day
(minus the chicken soup)
jalapeno herring
garden salad
egg salad
chopped liver
cholent
Some desserts/cakes/breakfast snacks:
honey loaf
cherry pie
natural apple compote
cubed melon |
I know I can always count on you for inspiration!
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abound
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Sun, Sep 08 2013, 12:07 am
How many courses do you have for a night and day meal.
For nights I always have fish, soup, main and dessert.
Day is always a a starter and a starter and then main and dessert. I go crazy thinking of starters because everyone around here is sick of fish. So I do ambrosia and hten a knish with sauce. melon and then liver over rice. grilled salmon salad and then..............
I go crazy just thinking of entrees and appetizers! any ideas????
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sarahd
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Sun, Sep 08 2013, 2:01 am
At night I serve fish and soup. During the day just a starter. Usually it's a token piece of fish and then something hot. No soup.
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jemappelle
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Sun, Sep 08 2013, 7:08 pm
abound wrote: | How many courses do you have for a night and day meal.
For nights I always have fish, soup, main and dessert.
Day is always a a starter and a starter and then main and dessert. I go crazy thinking of starters because everyone around here is sick of fish. So I do ambrosia and hten a knish with sauce. melon and then liver over rice. grilled salmon salad and then..............
I go crazy just thinking of entrees and appetizers! any ideas???? |
I decided to cut out the soup this year (dh agrees)- I feel its too messy hectic etc for the succah - so im also looking for special starters....there was a roasted sweat potato salad in this weeks family first that looked interesting.
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anonymrs
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Sun, Sep 08 2013, 7:27 pm
ra_mom wrote: | Okay, let's get rolling.
We will be having the same starter for each meal, as per dh's preference:
Starters:
challah and dips
gefilte fish (and salmon for some)
chicken soup and noodles
Wednesday Evening
avocado salad
dark meat chicken roast
pastrami orzo
roasted broccoli
Thursday Afternoon
garden salad
corned beef brisket
couscous salad
garlic asparagus
Thursday Evening
arugala and baby spinach salad
london broil 'roast'
potato knish kugel
roasted vegetables
Friday Afternoon
duplicates
Friday Night
marinated vegetable salad
skirt steak salad
Shabbos Day
(minus the chicken soup)
jalapeno herring
garden salad
egg salad
chopped liver
cholent
Some desserts/cakes/breakfast snacks:
honey loaf
cherry pie
natural apple compote
cubed melon |
If you have time, can you please post the recipes for the bolded? Thank you!
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mfb
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Sun, Sep 08 2013, 7:46 pm
Also the pastrami orzo if you have a chance
Can it be frozen?
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momX4
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Sun, Sep 08 2013, 7:59 pm
abound wrote: | How many courses do you have for a night and day meal.
For nights I always have fish, soup, main and dessert.
Day is always a a starter and a starter and then main and dessert. I go crazy thinking of starters because everyone around here is sick of fish. So I do ambrosia and hten a knish with sauce. melon and then liver over rice. grilled salmon salad and then..............
I go crazy just thinking of entrees and appetizers! any ideas???? |
If you are serving meat as a main you can do rice with sesame chicken. Or you can do salad with grilled chicken on top.
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ra_mom
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Sun, Sep 08 2013, 8:52 pm
anonymrs wrote: |
london broil 'roast'
marinated vegetable salad
skirt steak salad
If you have time, can you please post the recipes for the bolded? Thank you! |
London Broil Roast
http://imamother.com/forum/vie.....roast
Marinated Vegetable Salad
http://www.foodnetwork.com/rec......html
Skirt Steak Salad
http://www.joyofkosher.com/rec.....alad/
3 Tbsp extra light olive oil, divided
1 1/4 lbs. skirt steak
1 1/2 cups baby bella mushrooms, sliced (1/2 of a ten ounce package)
1 cup grape tomatoes, halved (1/2 a pint)
1/2 red onion, sliced
1 head romaine lettuce (1 ten ounce bag)
2 Tbsp red wine vinegar
4 Tbsp olive oil
1 clove garlic, crushed
3/4 tsp Kosher salt
1/8 tsp black pepper
Rinse skirt steak well and pat dry.
In a small bowl, combine the red wine vinegar, olive oil, crushed garlic, salt and pepper. Set aside.
Heat a large dry skillet over medium heat. When you feel the heat rising from the pan, add 1 tablespoon of olive oil. Cut the steak as necessary to fit into the pan. Sear skirt steak, 7 minutes, flip and finish 5 minutes on other side for medium/well done. Transfer steak to cutting board and let rest 5 minutes.
Using the same pan, sauté the sliced mushrooms in the remaining 2 tablespoons of olive oil for 2 minutes.
Slice steak on slight diagonal, across the grain, in 1/4 inch slices.
Drizzle dressing over salad. Garnish with sliced steak.
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ra_mom
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Sun, Sep 08 2013, 8:56 pm
mfb wrote: | Also the pastrami orzo if you have a chance
Can it be frozen? |
I freeze the orzo plain. And also sauteed onions separately.
Crisp up the pastrami strips with the prepared onions right before.
Heat orzo, combine with crispy pastrami and golden onions, season with s&p.
Pastrami Orzo
http://imamother.com/forum/vie.....art=0
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sunny90
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Mon, Sep 09 2013, 1:01 pm
We're only home for two meals, Friday night and Simchas Torah night.
Fri night
Challah
Spinach dip, chatzilim, olive dip, hummus
Minute steaks in wine sauce
Potato puffs
Sweet and sticky green beans
Apple-ginger crumble with salted caramel sauce
Fruit
Simchas Torah evening
Challah and dips
Moroccan meatballs
Mashed potatoes
Garlicky green beans
Amaretto cake
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abaker
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Mon, Sep 09 2013, 3:17 pm
sunny 90 -- whats your recipe for spinach dip? if it calls for fresh spinach please post it, it sounds yummy!
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