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Forum -> Recipe Collection -> Shabbos and Supper menus

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jfk92

Thu, Aug 01 2019, 12:09 pm

Amalia wrote:

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?

I dont make alot mostly for DH I Warm it either on blech or top of my crockpot

tichellady

Thu, Aug 01 2019, 12:36 pm

I really don’t want to cook. So far here’s the menu,
Challah
Lentil squash soup
London broil
Salad
Not sure what else?

Challah and dips, gefilte fish
Grilled chicken
Quinoa salad
Grilled zucchini
Cabbage salad
Blueberry crisp

33055

Thu, Aug 01 2019, 12:48 pm

studying_torah wrote:

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?

This is too funny. I was sitting here trying to think of a menu and thinking if I wanted to do a tangine and whether to put the tangine in the oven.

The tangine gets seasoned in the oven and can withstand the heat, but we have too much food warming on the oven. I don't waver to keep a flame on all Shabbos either. Maybe I will and lower the thermostat.

The food definitely cooks different because of the cone shape. You can use a lot less oil and the food comes out brighter.

stillnewlywed

Thu, Aug 01 2019, 3:36 pm

MiriFr wrote:

Friday night (having guests)
Cedar plank salmon
Cauliflower chestnut soup
Hot poppers
Pastrami pizzas
Popcorn cauliflower
Some kind of salad
Apple cranberry kugels
Dessert

Sounds like yom tov to me:)

33055

Thu, Aug 01 2019, 3:45 pm

https://www.epicurious.com/rec.....67761

This is a lamb tangine recipe. I arrange it pretty in the tangine so it makes a nice presentation. I will serve over couscous tomorrow.

MiriFr

Thu, Aug 01 2019, 4:05 pm

stillnewlywed wrote:

Sounds like yom tov to me:)

Lol! This was way back in May! I love cooking and getting creative, and it's the perfect excuse when we have guests.
Otherwise, we get too full and can barely appreciate the yummy stuff

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