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Forum
-> Recipe Collection
-> Shabbos and Supper menus
bargainlover
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Fri, May 10 2019, 1:23 pm
Raisin wrote: | salmon (black pepper and baked for 20 minutes)
smoked salmon
roasted aubergine boats with techina
chatzilim
chummus
top rib pot roast
garlic chicken
mushroom boreka
rice of some sort I found in my freezer
butternut squash souffle
cauliflower popcorn
green beans
chocolate coconut pb pie
choc chip cookies
shabbos lunch:
cold cuts |
Can I have the recipe for butternut squash soufflés please?
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Boca00
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Fri, May 10 2019, 1:23 pm
Amalia wrote: | I would love to learn to make Persian rice! I heard it’s amazing, but I never tasted it myself.
And I don’t even know what choresht is - what is it?
This thread is so much fun. Thank you to everyone who is contributing to it! |
Persian rice is somewhat more complicated than regular rice because it requires checking, cooking partially and then steaming but it really is delicious!
This choresht is a rich stew with sauteed meat, onion and garlic, and you add tomatoes in various forms, yellow split peas, water and spices. Then you top with French fries
This is the recipe I used:
http://www.mypersiankitchen.co.....peas/
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Cheshire cat
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Fri, May 10 2019, 1:39 pm
aricelli wrote: | Whats the recipe for oven farfel? |
Actually very similar to thunderstorm's recipe.
I don't know how to link that thread here, but if you search "easy oven farfel" it will come up.
Good Shabbos!
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ra_mom
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Fri, May 10 2019, 1:41 pm
Soup
Leafy salad
Corned beef
Baby potatoes
Green beans
Garlic salmon
Egg salad
Balsamic baby spinach salad
Deli platter
Cholent
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LAmomrach
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Fri, May 10 2019, 1:42 pm
Tomato garlic confit...made up the recipe
Had some cherry tomatoes in my fridge starting to go bad I stuck them in a baking dish with whole cloves of garlic salt pepper basil oregano baked for abt 1 hr smells yummm cant wait to eat with warm fresh challah
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MiracleMama
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Fri, May 10 2019, 1:44 pm
No company, so very simple fare. Tonight: Garden Salad, tuna salad, chicken soup, BBQ chicken, roasted sweet potatoes and roasted cauliflower. Tomorrow lunch is: sliced cucumbers w/ lox, cole slaw, grilled pargiyot, cold pasta primavera (and chicken soup for whoever wants - I keep it in the crock pot). Only fresh fruit for desserts. We are all still detoxing from excessive sugar intake over Pesach.
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brat_islava
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Sat, May 11 2019, 9:25 pm
With a recipe from a friend we attempted "indian style" curried cholent. DH is the cook for Shabbos and us 3 girls are helpers, mainly in eating department:)
It was very tasty albeit a bit spicy but the cooking process...
Who hear loves spicy food and has used spicess used in indiian cooking?
How do you deal with the sneezing and coughing fits? DH was mostly fine but the rest of us: teary eyed, sneezing fits. Do you were a face mask when cooking spicy food? I think it is the turmeric that caused the reaction.
p.s. someone here tried it years ago https://www.imamother.com/foru.....75866
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studying_torah
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Sun, May 12 2019, 12:51 am
So interesting squishy, I can't wait for those recipes! How is cooking in a tagine different- does the meat cook differently? Does the tagine go in an oven?
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MiriFr
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Wed, Jul 31 2019, 9:28 pm
Ooooo remember this thread? Thanks for bumping, Amalia!
Challah+dips
Pickled salmon
Peach plum soup
Lahamagene
And then we're full.
The end.
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Amalia
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Wed, Jul 31 2019, 10:03 pm
MiriFr wrote: | Ooooo remember this thread? Thanks for bumping, Amalia!
Challah+dips
Pickled salmon
Peach plum soup
Lahamagene
And then we're full.
The end. |
Oooh, how do you make lahamagene?
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MiriFr
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Wed, Jul 31 2019, 10:27 pm
Amalia wrote: | Oooh, how do you make lahamagene? |
Step 1- find time to patchke
No im kidding . It makes a ton, so I freeze.
DOUGH:
-2 1/4 Tb yeast dissolved in 1/4 C water
-4 C flour
-1 tsp kosher salt
-2 Tb vegetable oil
-1 C warm water
-Combine flour and salt. Add dissolved yeas, and mix well. Add vegetable oil, and mix. Slowly pour warm water. Knead until dough is soft (like 8-10 min).
Cover dough and let rise maybe an hour.
-divide into 4 (so easier to work with). Roll out as thin as possible. Use 3 or 4 inch cookie cutter to cut circles. Put circles on baking sheet and press a heaping spoonful of meat mixture.
-bake on 350 for 15-10 min. Until the dough looks golden brown.
-if u wanna be fancy, top each one with pine nuts
-it for reals makes a tonnnnnn
MEAT TOPPING:
-2 lbs ground beef
-3 onions finely chopped and squeeze out liquid
-1 (6oz) can tomato paste
-3 or 4 Tb lemon juice
-2 C tamarind concentrate
-1 Tb allspice
-1 Tb kosher salt
-1/2 C vegetable oil
Mix all ingredients together.
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Amalia
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Thu, Aug 01 2019, 10:13 am
MiriFr wrote: | Step 1- find time to patchke
No im kidding . It makes a ton, so I freeze.
DOUGH:
-2 1/4 Tb yeast dissolved in 1/4 C water
-4 C flour
-1 tsp kosher salt
-2 Tb vegetable oil
-1 C warm water
-Combine flour and salt. Add dissolved yeas, and mix well. Add vegetable oil, and mix. Slowly pour warm water. Knead until dough is soft (like 8-10 min).
Cover dough and let rise maybe an hour.
-divide into 4 (so easier to work with). Roll out as thin as possible. Use 3 or 4 inch cookie cutter to cut circles. Put circles on baking sheet and press a heaping spoonful of meat mixture.
-bake on 350 for 15-10 min. Until the dough looks golden brown.
-if u wanna be fancy, top each one with pine nuts
-it for reals makes a tonnnnnn
MEAT TOPPING:
-2 lbs ground beef
-3 onions finely chopped and squeeze out liquid
-1 (6oz) can tomato paste
-3 or 4 Tb lemon juice
-2 C tamarind concentrate
-1 Tb allspice
-1 Tb kosher salt
-1/2 C vegetable oil
Mix all ingredients together. |
Thank you so much! I am so excited!
Do you know which cuisine it belongs to? (Other than general Sefardi)
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MiriFr
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Thu, Aug 01 2019, 10:18 am
Amalia wrote: | Thank you so much! I am so excited!
Do you know which cuisine it belongs to? (Other than general Sefardi) |
I think its officially Lebanese. But it kinda became Middle-Eastern, like as a whole. There are a million different ways to spell it based on which country in the Middle East you're from.
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egam
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Thu, Aug 01 2019, 10:20 am
MiriFr wrote: |
-2 C tamarind concentrate
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Where do you buy it? And 2 cups sounds like a lot for 2 lbs of meat, no?
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MiriFr
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Thu, Aug 01 2019, 11:04 am
egam wrote: | Where do you buy it? And 2 cups sounds like a lot for 2 lbs of meat, no? |
Pomegranate has! But also check the Thai or Indian (forgot which one) section in any supermarket.
I dont use measuring cups- I eyeball everything and hope for the best. So I probably end up putting in somewhere between 1.5 and 2 cups. The meat mixture is supposed to be able to spread onto the dough. Not supposed to be chunky.
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egam
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Thu, Aug 01 2019, 11:10 am
MiriFr wrote: | Pomegranate has! But also check the Thai or Indian (forgot which one) section in any supermarket.
I dont use measuring cups- I eyeball everything and hope for the best. So I probably end up putting in somewhere between 1.5 and 2 cups. The meat mixture is supposed to be able to spread onto the dough. Not supposed to be chunky. |
Thanks.
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jfk92
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Thu, Aug 01 2019, 11:29 am
Friday night
Corn soup
Spinach salad
Slow cook ribs
Capons stuffed w kishka
Roasted red potatoes w garlic and herbs
Shabbos day
Herring
"Morrocan" Talapia
Turkey ceasar salad (normally w chicken but I want to get use of a leftover)
Liver
Pastrami
Rice pilaf (or quinoa pilaf- havent decided yet)
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Amalia
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Thu, Aug 01 2019, 11:59 am
jfk92 wrote: | Friday night
Corn soup
Spinach salad
Slow cook ribs
Capons stuffed w kishka
Roasted red potatoes w garlic and herbs
Shabbos day
Herring
"Morrocan" Talapia
Turkey ceasar salad (normally w chicken but I want to get use of a leftover)
Liver
Pastrami
Rice pilaf (or quinoa pilaf- havent decided yet) |
Do you eat the rice pilaf cold? (We don’t like it cold.) Or do you leave it on the blech, to be a hot dish?
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