Share your basic Shabbos menus!

mandksima

Sun, May 25 2014, 2:32 am

sgmama wrote:

ayer mit tzvibel
gala
griven

What are these dishes?
Cooking like this is fascinating for me as I have never heard that people are makpid to make all these dishes all of the time for particular reasons of mesorah. It is a lot of work. What happens if you are not up to it? Are you makpid to buy these dishes from take out?

Emily Thorne

Sun, May 25 2014, 2:40 am

Ayer mit tzvibel is basically mashed eggs diced onions and oil. Our minhag is that dh makes it by the seudah.
Griven is deep fried chicken skin. It's served with d eggs
Gala is d gel that stays over from cooking the calfs knees. U spice it with garlic and paprika. Eaten with crackers.

If I can't make it dh buys it from takeout

soproud

Sun, May 25 2014, 5:54 am

Most shabbosim we don't have guests. At this point in my life I'm just not up for it, though we really love hosting. Oh well.
Anyway, I have two toddlers and I just make a few things and we have whatever we feel like on Fri night and whatever is left on Shabbos day.
*Challah- I bake a bunch of rolls and freeze so each batch lasts me around a month.
*One dip- usually chummus. I make a heap and freeze in small containers.
*Hard-boiled eggs- I'm not a fan but my kids devour them. I guess you can devil them if you want to make them a bit fancier.
*sesame green beans- we all love them and super easy
*carrot/sweet potato kugel- I concoted my own recipe because I like healthy kugels, not sugary ones. My kids love it.
*rice or quinoa- Sometimes with lentils/beans
*chicken- super easy
*chicken soup- if we feel like it. Not in the summer though.
*roasted vegetable of any kind, sometimes.
*homemade apple sauce
*dessert, if I feel like it. Usually ends up being healthy oatmeal cookies. But I couldn't be bothered lately.

If we're ever hungry, I just slice up some fruits/veggies that I have on hand anyway. But that doesn't usually happen. It ends up being the perfect amount of food to feel full (believe it or not) but not have tons of leftovers until Monday. Never happens.

Raisin

Sun, May 25 2014, 7:07 am

sgmama wrote:

I make the same menu winter or summer, with or without guests. I was raised that its a menu passed down generations and every dish has a meaning, and we shouldnt change it or even serve in a different order

friday night- homemade challah
tomato/eggplant/dill/marinated eggplant/chrain dips
sweet n' sour salmon
gefilte fish
chicken soup
chicken
salt n' pepper kugel
ferfel
tzimmes
compote

shabbos day - homemade challah
same dips as above
herring
sweet n' sour salmon
gefilte fish
ayer mit tzvibel
sauteed liver
gala
griven
cholen/kishke
tongue/pastrami coldcuts
salt n' pepper kugel
compote

sounds yummy but I highly doubt your great bubbies and zaydes were eating sweet and sour salmon (more likely gefilta fish) and eggplant dip. Your menu has changed over the years a little. And nothing wrong with that!

Ruchel

Sun, May 25 2014, 8:13 am

sgmama wrote:

thanks for these memories of my childhood Smile

sbs

Sun, May 25 2014, 8:22 am

I do a lot from the freezer

challah (made once a month and frozen)
dips (can be bought)
salads - green beans and soy sauce/garlic/salt, canned beets salad, marinated veggie salad,
tabbouleh salad, baby corn/hearts of palm salad, I usually make 2 - 3, but they're all easy
gefilte fish - cooked in pan in oven
teriyaki salmon
chicken soup and knaidlach - from freezer
capons - unstuffed, just pour sauce over it
farfel - from freezer
apple kugel - topping in freezer

challah
dips and salads
same fish
cholent
salad - deli salad, grilled chicken cutlet salad , something with chicken or meat usually

myself

Sun, May 25 2014, 8:27 am

sgmama wrote:

really dont mean to offend anyone. im just genuinely curious. I never knew that people dont serve the same menu as I do. wherever I went since I can remember everyone serves very similar to what I serve. im curious, are these menu's something that you saw by your mother or is it out of convenience? I like to learn different customs

I presume you're chasiddish and only spent Shabbos with community and family members. Not all communities are traditional. For some anything goes.

fmt4

Sun, May 25 2014, 9:35 am

Friday night we rarely have guests, its just me and dh, kids r sleeping
Menu is usually:
Sushi or salmon
Green salad
Dips
Zucchini or butternut squash soup
Ribs, steak or chicken
Rice
Green beans
Rugelach and/or sorbet

Shabb day if no guests then:
Dips
Sushi salad
Chicken/steak salad
Maybe a pasta salad
Maybe cholent
Maybe cold cuts
Some kind of cookies or sorbet

ra_mom

Sun, May 25 2014, 11:00 am

Bare menu when not up to making Shabbos would mean not cooking/prepping much.

Store bought challah, store bought dips
Oven baked gefilte fish
Chicken soup and noodles from the feeezer
Broiled steak

For Shabbos day
More challah and dips
More gefilte fish
Egg salad and vegetable salad made Shabbos day
Cholent (dump ingredients and set on low Fri afternoon )

Scotty

Sun, May 25 2014, 11:07 am

NIGHT
challah (freezer, baked, or store, depending on the week)
hummus & tahini (store bought/freezer), dill dip (huge container in fridge)
oven gefilte fish or broiled half baby salmon
salads - MADE ON SHABBOS (I keep huge containers of dressing for months at a time in fridge)
soup
9x13 of baked chicken with sweet potatoes
salads from first course or mix-in-pan broccoli kugel (time permitting) OR baked acorn squash
dessert from freezer- cake or sorbet, etc, fruit/watermelon

DAY
challah, dips, and salad as above (most made on shabbos)
deviled eggs (made on shabbos from hard boiled eggs)
liver salad (made on shabbos)

cholent with mushrooms - crockpot

dessert from freezer (I make icecream or whatever once in a while, or make a mix-in-the-pan chocolate cake in 10 mins before shabbos)
watermelon

beer if we have lots of bochurim.

SHALOSH SEUDOS
leftover salads, challah, fish
fruit

allthingsblue

Sun, May 25 2014, 11:11 am

soproud wrote:

What's your homemade applesauce recipe? can it be frozen and defrosted?

catonmylap

Sun, May 25 2014, 11:50 am

Our basic menu is:

store bought challah, store bought chumous, and eggplant salad.
cut up veggies
one whole chicken -- stuffed with rice or couscous or israeli couscous.
brocolli (frozen) goes straight in the pan next to the chicken.

chicken soup (we add frozen kreplach).

another veggie dish usually - cauliflower, squash, or zucchini - basically just roasted.

Lunch:
cut up veggies
cholent
leftover chicken for the kids.
dh puts eggs in the cholent and makes that into a egg salad.
cold cuts

Emily Thorne

Sun, May 25 2014, 12:00 pm

Raisin wrote:

actually my bubby gave me the recipe! lol. its an hungarian dish

bigsis144

Sun, May 25 2014, 1:20 pm

It's just me, DH, a 4 year old and an 18 month old.

Challah (bake every other week, or buy if I'm short on time)
Dips (make every other week, as the batches of chummus/tomato dip/olive dip are big enough to last two weeks)
No fish (DH doesn't like fish. If salmon is on sale, occasionally I'll make just a small piece for me.)
Chicken soup with vegetables and lukshen (make chicken soup once a month in my giant soup pot. Fresh lukshen every week.)
Chicken salad (cubes of sauteed chicken breast over salad greens. Change up the dressing/add-ins like tomatoes, mushrooms, peppers, craisins, etc. every week.)
Dessert (Fresh homemade cake/brownies. Nothing fancy, and Duncan Hines if I'm busy)

--

Challah/Dips
No fish
Cholent
Leftover chicken salad if we're hungry
Dessert

Raisin

Sun, May 25 2014, 1:24 pm

sgmama wrote:

actually my bubby gave me the recipe! lol. its an hungarian dish

Your bubby might be 40 years old for all I know. Smile

I mean, 100 years ago in Hungary, was salmon a common dish on peoples tables? I highly doubt it. Also eggplant, which is used in mediterranean cooking.

Beyla

Sun, May 25 2014, 2:51 pm

So my basic shabbos menu when I'm tired :

Challa from the freezer
Olive dip, guacamole, bought makbuba and eggplants
Schmaltz herrings

Chicken with apricot jam and rice
Chocolate cake and fruits

The same menu shabbos day but with a cold chicken or shnitzel.

Raisin

Sun, May 25 2014, 4:42 pm

yo'ma wrote:

I'm trying to figure that one out Confused

. A woman who's 40 years old could be a grandmother, but have a grandchild old enough to be married. I'm stuck Smile

good point. I meant 60. Thus born after the war and not in Der heim.

I'm just really curious if salmon and eggplant were common ingredients 100 year ago in Hungary or other parts of Europe. Salmon used to be a very expensive fish before it was farmed. I can't imagine it made a weekly appearance on peoples menus.

My point is, if these things can be changed (maybe sgmamas bubby doesn't like gefilta fish and really likes eggplant salad) so can others.