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Forum -> Household Management -> Kosher Kitchen
Are you a fabulous gourmet cook?
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rdmom




 
 
    
 

Post Sun, Feb 26 2017, 12:49 pm
Rachaelle.

I don't know exactly what it's called but looks something like this. https://www.amazon.com/gp/aw/d.....illet

A deeper skillet I guess.
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tichellady




 
 
    
 

Post Sun, Feb 26 2017, 12:51 pm
I think I'm a good cook. I don't make the same things each week and I rarely make kugel. I make lots of different soups and salads (not at each meal, but in general) because those are my favorite parts of the meal. Unfortunately I have not figured out how to cook a nice Shabbat meal quickly
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rdmom




 
 
    
 

Post Sun, Feb 26 2017, 12:52 pm
Amother khaki

I got the recipe from the balabustas choice 2. It's a mixture of kasha. Eggs. Water and veggies. Baked into a kugel. Not my cup of tea but my hubby loves kasha so I made it for him.

If you want the exact recipe let me know. It is a great cookbook. Love it
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Chickpea




 
 
    
 

Post Sun, Feb 26 2017, 12:59 pm
rdmom wrote:
I love to cook. Nothing gourmet but quick and easy and simple. That said I get bored of the basic shabbos fare each week. In my moms and in laws house, it's fish. Then chicken soup. Then chicken farfel and potato kugel. After making that for awhile I said enough. So now I do things differently.

For fish I rotate between the following.
Moroccan tilapia
Moroccan salmon
Breaded flounder with mushroom sauce
Crispy fried onion salmon
Spicy mayo salmon

For soup it is usually chicken soup. I made a bean soup one week and the kids loved it.

For mains my kids love London broil. I must make this weekly. They don't allow me to do anything else.

As for sides here's my list

Farfel
Gnocchi. But that I cook with chicken if I want another main. Usually with guest
Roasted broccoli. A favorite in my house. So easy
Roasted sweet potato fries
Lukshen kugel
Potato kugel

And for dessert, which we don't always have, it's usually baked apples.

None of it is gourmet. Had guest this shabbos and they were ranting and raving about the delicious food

rdmom, can you put gnocchi in cholent? Do you think it would hold up well?
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rdmom




 
 
    
 

Post Sun, Feb 26 2017, 2:52 pm
Never thought to try in cholent. But I think it would dissolve after being cooked for so long.
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amother
Apricot


 

Post Sun, Feb 26 2017, 3:25 pm
deleted
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Studious




 
 
    
 

Post Sun, Feb 26 2017, 3:28 pm
amother wrote:
Sure! I developed it with a friend a few years ago with lots of test trials, hope you enjoy.

Chicken Soup

Ingredients:

1 chicken breast, cubed

Vegetables:

1 zucchini/courgette, cut into chunks (optional)

1 sweet potato, cut into small chunks

1 small potato, cut into chunks

A bag of carrots, julienned (the thicker strips -don't julienne too thin)

1 onion, quartered


Spices:

1 T salt, then add more to taste when it’s almost finished cooking

1 1/2 tsp Black Pepper

1 1/2 T Rosemary

2 T Bay leaves

2 T Garlic Powder

2-3 cloves minced garlic


...

Lmk if you have any questions.


Sounds delicious. What I don't get is how one chicken breast is enough for the whole soup.
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studying_torah




 
 
    
 

Post Sun, Feb 26 2017, 3:32 pm
How do you make morrocan salmon? Excuse my terrible spelling 😶
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rdmom




 
 
    
 

Post Sun, Feb 26 2017, 3:43 pm
It isn't a real accurate recipe. I just followed something and made it my own.

Sautéed onions
Add garlic and sliced all colors peppers
Add a drained can of chicpeas.
Add some sliced green olives
1small can of tomato paste. 4 x that in water
Salt. Paprika. Crushed red pepper. Paprika. Sugar. Cumin. Cilantro.

Bring to a boil. Add salmon and cook on low boil for about 25 mins.
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Chickpea




 
 
    
 

Post Sun, Feb 26 2017, 3:47 pm
rdmom wrote:
Never thought to try in cholent. But I think it would dissolve after being cooked for so long.

I love to experiment with cooking. I made for the first time, a cholent with chicken, potatoes, carrots and diced tomatoes. Not a classic cholent per se, but it was really delicious. Your post gave me the idea of tossing in some gnocchi on top, right before I lower the flame before Shabbos.
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rdmom




 
 
    
 

Post Sun, Feb 26 2017, 4:03 pm
Hey. Try it and let me know how it is.
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amother
Khaki


 

Post Sun, Feb 26 2017, 4:59 pm
rdmom wrote:
Amother khaki

I got the recipe from the balabustas choice 2. It's a mixture of kasha. Eggs. Water and veggies. Baked into a kugel. Not my cup of tea but my hubby loves kasha so I made it for him.

If you want the exact recipe let me know. It is a great cookbook. Love it


Yes please I have some kasha eaters here.
Thanks so much
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Chickpea




 
 
    
 

Post Sun, Feb 26 2017, 6:56 pm
rdmom wrote:
Hey. Try it and let me know how it is.

Will do
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tichellady




 
 
    
 

Post Sun, Feb 26 2017, 7:00 pm
Chickpea wrote:
rdmom, can you put gnocchi in cholent? Do you think it would hold up well?


No, I would not add gnocchi to cholent
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Sunny Days




 
 
    
 

Post Sun, Feb 26 2017, 7:19 pm
mha3484 wrote:
Tigerwife this is the rice with crumbs. I make a double batch in 4 8x8 pans and freeze 3. We are only 2 adults 2 kids. Rice with crunb topping

I make a lot of ethnic foods. Chinese, asian, mexican, indian.

I also always serve something green usually broccoli or brussel sprouts. If I make mushrooms, I buy the fancy mixed kind for shabbos. Its small things that make the meal feel gourmet without a lot of patcke.

I have a bag of brussel sprouts sitting in my freezer. How do u make 'em?
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Sunny Days




 
 
    
 

Post Sun, Feb 26 2017, 7:23 pm
rdmom wrote:
I love to cook. Nothing gourmet but quick and easy and simple. That said I get bored of the basic shabbos fare each week. In my moms and in laws house, it's fish. Then chicken soup. Then chicken farfel and potato kugel. After making that for awhile I said enough. So now I do things differently.

For fish I rotate between the following.
Moroccan tilapia
Moroccan salmon
Breaded flounder with mushroom sauce
Crispy fried onion salmon
Spicy mayo salmon

For soup it is usually chicken soup. I made a bean soup one week and the kids loved it.

For mains my kids love London broil. I must make this weekly. They don't allow me to do anything else.

As for sides here's my list

Farfel
Gnocchi. But that I cook with chicken if I want another main. Usually with guest
Roasted broccoli. A favorite in my house. So easy
Roasted sweet potato fries
Lukshen kugel
Potato kugel

And for dessert, which we don't always have, it's usually baked apples.

None of it is gourmet. Had guest this shabbos and they were ranting and raving about the delicious food

How do u keep the sweet potatoes from getting soggy? And how do u roast them- which spices etc?
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rdmom




 
 
    
 

Post Sun, Feb 26 2017, 9:31 pm
Not gonna say they weren't soggy. I slice them thinly. And bake on 450 for awhile. Then I set my oven for 225 to keep everything warm. It isnt very crispy but still very delicious.

As for the kasha recipe, will get to that later
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queenert




 
 
    
 

Post Mon, Feb 27 2017, 10:45 am
rdmom wrote:

Breaded flounder with mushroom sauce
Crispy fried onion salmon
Spicy mayo salmon
mock sweetbread over rice
Mashed beans with meatloaf or tongue


Recipes, please!
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mha3484




 
 
    
 

Post Mon, Feb 27 2017, 10:54 am
For brussel sprouts. There are many recipes. I like to slice them and roast at 400 until they are brown and crispy. I made then with duck bacon for sukkos, I have done carmelized onions and nuts, red wine vinegrette, mustard/balsamic/maple syrup. I do a lot of googling.
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WastingTime




 
 
    
 

Post Mon, Feb 27 2017, 12:07 pm
Yes I am. And a beautiful model, successful businesswoman, wonderful wife and perfect mother LOL
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