Shavuos 2015 Menus

SorGold

Mon, May 11 2015, 10:47 pm

Here is what I am thinking for My gluten free/low carb/sugar free (desserts have some unrefined sugars) menu. Now lets try to get it all done Very Happy

Motzai shabbos
broiled salmon
eggplant dip
olive basil dip
Garlic leek soup
pepper steak
cornish hens with wild rice and pecans
sweet potato souffle
honey mustard asparagus
blended fruit ices
coconut flour marble cake

Sunday lunch/milchig kiddush
caramel cheesecake
gluten free blintzeS with strawberry sauce
sushi salad or flounder roll ups for low carb
Onion roast
roasted brocolli and cauliflower
Stuffed acorn squash
some salad with meat

Sunday nigHt
butternut squash soup
dips
Minute steaks in sauce
green beans almondine
rosemary potatoes
Twice baked sweet potatoes
mango fruit salad
Almond flour cookies

Monday lunch
can anyone still eat???
Cheesecake
Sea bass
Portabello mushroom salad
chicken cutlets breaded in almond flour and mustard dipping sauce
Spaghetti squash bake
rainbow rice (rice with four color peppers and a brown sauce)

Ema of 5

Mon, May 11 2015, 11:16 pm

4-5 medium red or Yukon gold potatoes, cut into wedges
1/2 tsp chili powder
2 TBSP ketchup
1/2 tsp salt plus more to taste
2 TBSP oil

Sticky sauce
2 TBSP oil
2 TBSP ketchup
4 TBSP vinegar
2 cloves garlic, crushed
3 TBSP honey
1/2 tsp chili powder

Prehet oven to 400, grease a baking sheet

Coat potatoes in first four ingredients. Spread out in single layer on cooking sheet. Bake 45-55 minutes.

While the potatoes are cooking, combine all sauce ingredients Ina small sauce pan over a medium flame. Cook for 3-4 mins.

Toss potatoes with sauce. Spread out again on cooking sheet, bake 5-10 mins. Season with extra salt as needed.

saw50st8

Tue, May 12 2015, 6:52 am

lovingmother wrote:

ummmm, for those of you who work full time, can you please share your secret? When will you be doing all of this?
Thanks!

Sunday will be a big cooking day for me. That plus Wednesday and Thursday night should have me covered.

Also, grocery delivery is key for me. I email in my order and it shows up to my door. That frees up quite a bit of time.

ra_mom

Tue, May 12 2015, 10:17 am

Momrus wrote:

Hi ramom! Can I get these recipes? Thanks!!

Sunday Afternoon
Cream sauce salmon
Linguine creamy pesto sauce [b]

http://www.foodnetwork.com/rec......html

1 pound linguine
2 tablespoons butter
1 cup finely chopped yellow onion
1 tablespoon minced garlic
1 1/2 cups heavy cream
1/2 cup pesto
1/2 cup reserved pasta cooking water
1 tablespoon Bayou Blast
1 teaspoon salt
2 tablespoons chopped parsley leaves
1/4 cup grated Parmesan

Saute the onions until softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, pesto, Bayou Blast and salt to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the parsley and parmesan cheese and toss toblend. Serve immediately.

You can simply the recipe using mostly pesto and cream.

http://www.imamother.com/forum.....art=0

sky

Tue, May 12 2015, 1:34 pm

Start cooking in advance.
Menu planned in advance.
This past Sunday morning bought lots of ingredients.
Sunday afternoon and evening made all meat and chicken dishes, appetizers.
In the morning when getting kids out can quickly put something together and bake (one bowl cake or bars).
This Sunday will finish up everything that can be done in advance. I freeze a lot.

I am working Friday eruv shavous so last minute items will be a bit tight. Trying to keep that to a minimum.

Veggie side dishes can be made on yom tov easily. Roasted broccoli or cauliflower can be done in the oven even if it on very low.

busy mommy

Tue, May 12 2015, 2:26 pm

lovingmother wrote:

ummmm, for those of you who work full time, can you please share your secret? When will you be doing all of this?
Thanks!

I work full time and have three young kids. I plan to cook a lot on yom tov. I am preparing and coating my chicken cutlets and will fry fresh on Yom tov. I will make fresh spinach mashed potatoes on yom tov as well. My roast, my ribs, and salmon will also all be made on Yom tov.

amother

Ruby

Tue, May 12 2015, 6:07 pm

lovingmother wrote:

Thanks. I don't mean to hijack the thread, but can you post what foods freeze well? Esp milchig ones? Thanks!

Everything besides fish, salads, vegetables and potato kugel. I'd skip the potato kugel, but my DH and kids really really like it, so I'm going to at least try.

tigerwife

Tue, May 12 2015, 7:22 pm

amother wrote:

Everything besides fish, salads, vegetables and potato kugel. I'd skip the potato kugel, but my DH and kids really really like it, so I'm going to at least try.

Just as a side note, I do freeze potato kugel. To reheat, just pour a cup of boiling water on top and stick it in the oven while still frozen.

tigerwife

Tue, May 12 2015, 7:35 pm

Wow, I'm a little overwhelmed by the menus! Looks like we'll be making around 5 of the meals so I better get started! Planning on making a classic Shabbos. Ideas I thought of for shavuos:

Mains:
Ribs in a sweet sauce
Capons stuffed with wild rice
Chicken skewers
If I make a dairy meal:
Fettuccini a la fungi
Lasagna roll ups

Sides and salads:
Mashed potato/ sweet potato stacks
Veggie wontons
Orzo with colorful peppers
Apple blueberry crumble
Deli salad
Teriyaki haloumi salad (maybe as a starter for a dairy meal)

Would love to serve mushroom soup in a roll (just had that in two different restaurants). Needs to be a crusty bread that can be easily opened and scooped out while thick enough not to leak. Wondering if artisan bread recipe will do the trick?
If not, butternut squash soup.

Dairy kiddush:
Cheese cigars (from another thread)- or maybe for dessert?
Cheese blintzes
Iced coffee
Cheesecake
Milchig chocolate bark

Really have to look through cookbooks and get my act together.

Ema of 5

Wed, May 13 2015, 1:54 pm

here is my final menu. can you guys help me out and tell me what sides and mains (not appetizers) can be frozen? and if they should be frozen raw or cooked? thanks!!

1st night
mushroom salad (jamie geller)
creamy spinach and mushroom lasagna (from here)
sea bass (my husband is making)
stuffed salmon (dont remember where I saw it)
potato kugel (my husband is making)
stuffed zucchini (found online through google)
crustless cheese cake (online through google)

1st day
steak mango salad (dont remember)
corn beef
sticky potatoes (on facebook, from I dont know which cook book)
pineapple kugel (from my friend, who got it from a woman named Toby Ash)
garlic green beans
sweet potato fries (got recipe from my friend)
chocolate cake (online through google)

2nd night
baked tongue (getting recipe from my MIL)
pastrami
chicken
roasted potatoes (my husband is making)
stuffed mushrooms (from here)
green beans
chocolate cake (same as above)

2nd day
smoked salmon and rice patties (binah or mishpacha)
rib eye steaks with portabellos (jamie gellar I think)
broccoli kugel (from here)
pasta with vegetables (my husband is making)
asparagus (saw a picture on facebook)
vanilla mint trifle (binah or mishpacha)

ra_mom

Wed, May 13 2015, 2:04 pm

eema of 3 wrote:

Freeze lasagna either already baked or ready to be baked
Stuffed salmon can be prepared and frozen raw
Corned beef can be frozen ready (I freeze slices and sauce separately)
Patties should be able to be frozen already cooked or raw and ready to make

Ema of 5

Wed, May 13 2015, 2:14 pm

ra_mom wrote:

thank you!
I dont remember ever having a yom tov like this since ive been married....I dont generally cook on yom tov, and besides my oven wont be high enough to actually cook anything. I can cook thursday and friday, but besides the meat, will everything stay fresh? how is everyone else handling it?

ra_mom

Wed, May 13 2015, 10:03 pm

eema of 3 wrote:

do you mean stay fresh from Thursday until Monday? Should be fine. I am working with that in mind when making my dishes. Monday is the only day I will turn on a flame and make a quick seared tuna steak and fresh mashed potatoes. Otherwise I would choose dishes that stay well in the fridge or freezer until ready to defrost/heat up/bring to room temperature.