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Forum -> Yom Tov / Holidays -> Pesach

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ra_mom

Mon, Apr 08 2019, 8:41 pm

If anybody needs minimal ingredient ideas:

https://www.imamother.com/foru.....77421
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https://www.imamother.com/foru.....81066
http://www.cookkosher.com/inde.....mid=2
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https://www.imamother.com/foru.....67716
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1-2-3 almond cookies

Last edited by ra_mom on Mon, Apr 08 2019, 9:11 pm; edited 2 times in total

imasinger

Mon, Apr 08 2019, 8:44 pm

Ema of 4 wrote:

I’m on my way out, I’ll do it when I get home.

Thanks!

I'm also curious why you call it cauliflower au gratin (french for "with cheese"), since you're serving it at a meat meal, what do you substitute?

Menu:
Erev Pesach - tilapia shnitzel, vegetable soup, doughless knishes

Seder 1-
Seder plate, chicken soup, smoked brisket, sauteed mushrooms, salad, chocolate chip cookies/fruit skewers.

Shabbos lunch-
Dips/crudites, gefilte fish, Yapsik or Pesach "cholent", fresh fruit, maybe lemon sorbet

Seder 2-
Seder plate, almond shnitzel in duck sauce, broccoli kugel, steamed asparagus, cookies/brownies, fruit salad

Lunch-
Vegetable and cheese frittata, lox/cream cheese, dairy dessert

Chol hamoed -

Hot dogs/hamburgers, fries, Pesach rolls
Ginger chicken
Spaghetti squash and meatballs
Cheesy matza, eggplant parmesan

Last days:

Smoked turkey, cranberry sauce, roasted veggies w sausage chocolate moussean

Sous vide salmon, Yapsik or cholent, salads etc

London broil, oven roasted potatoes and sweet potatoes, leftover salads and sides

Shmorgasbord

Ema of 5

Mon, Apr 08 2019, 8:47 pm

imasinger wrote:

Cuz that’s what the cookbook called it :-)

Remind me in the morning, and I’ll post the recipe.

Ema of 5

Mon, Apr 08 2019, 8:56 pm

Not sure what’s going on, but I wrote the recipes for the duck and the Kani endive boats, but the didn’t post. Hopefully I will remember in the morning to post them again.

amother

Gold

Mon, Apr 08 2019, 9:10 pm

amother wrote:

Can u post your duck sauce? We don't use much either

I don’t have my recipes out yet but the first recipe that ramom linked to looks like what I have. I use it on minute steak, roast, chicken bottoms

I don’t use ginger or pepper and it’s fine

giselle

Mon, Apr 08 2019, 9:27 pm

imasinger wrote:

How do you make the smoked brisket?

giselle

Mon, Apr 08 2019, 9:29 pm

Ema of 4 wrote:

second days
first night
Fish/salmon trio
Chicken nuggets
(Roast)
(Potatoes)
Crispy broccoli
Brussels sprouts

first day
Kani endive boats
Sweetbreads
Beef stew with herbed dumplings
(Roast)
(Potatoes)
Sweet potato medley
Mushroom spinach quinoa

second night
Fish
Unstuffed cabbage soup
Sweet and sour veal
(Roast)
(Potatoes)
Roasted root vegetables
Savory zucchini balls

second day
Fish
Baked tongue
Citrus glazed duck breast
(Roast)
(Potatoes)
Cholent
Grilled duck kielbasa (if I can find it)
Spinach garlic squares

Can you post the mushroom spinach quinoa and the zucchini balls?

DREAMING

Mon, Apr 08 2019, 9:56 pm

amother wrote:

Fish is only gefilta.
Mains
Lemon chicken cutlet
Minute steak with homemade duck sauce
Baked chicken and onions
Yapchik
Chicken burgers

Sides
Roasted potatoes
Roasted sweet potatoes
Mashed potatoes
Potato kugel
Roasted squash

Other
Chicken soup with homemade egg noodles
Potato blintzes with onion sauce
Lots of Lettuce salad with sliced cucumbers and shredded carrots and
Cucumber salad

That’s what I remember offhand.
We only use very basic ingredients and peeled vegetables.

Can I have the recipe for lemon chicken cutlet? Homemade duck sauce?

amother

Brown

Tue, Apr 09 2019, 2:44 am

Why isn't there a trigger warning on this thread?
(Thou shalt not be jealous...thou shalt not be jealous...)

imasinger

Tue, Apr 09 2019, 2:58 am

giselle wrote:

How do you make the smoked brisket?

We have a smoker. It's DH's "toy". Rub brisket with spices, cook in smoker till done (meat thermometer measures internal temperature), make a gravy with some of the juices.

amother

Sapphire

Tue, Apr 09 2019, 3:12 am

thunderstorm wrote:

I'm sure that I'll end up changing my menu up , I usually don't stick to a set menu but this is what I planned so far and some things I plan to make:

Night 1:
Gefilte fish
Cucumber salad
Russian Vinaigrette (a Russian type of beet salad that we make on Pesach each year)
Chicken Soup with homemade egg noodles
Chicken cooked in wine
Potatoe Kugel
Broccoli roasted with garlic and olive oil
Apple pear compote

Day 1:
Sweet and tangy salmon
Grilled chicken salad
Egg salad
Beef stew Cholent
Brownies with vanilla ice cream

Night 2:
Gefilte Fish
Cucumber Salad
Russian Vinaigrette
Chicken Soup with egg noodles
Chicken Stew
Mashed potatoes
Butternut Squash Kugel
Baked Pears in Fruit Sauce

Day 2:
Salmon in wine
Vegetable salad
French Roast
Potatoe Chremslach
Zuchinni and Carrot sautée
Fresh Fruit Salad

Chol Hamoed:
Mains:
Beef stew with vegetables and potatoes in crock pot
Stuffed peppers
Schnitzel
Moussaka

Soups:
Zuchinni Soup
Vegetable Soup
Butternut Squash Soup

Salads:
Carrot Salad
Vegetable Salad
Crunchy Cabbage Vegetable Salad
Avocado, tomatoe and hearts of palm Salad

Sides:
Garlicky Mashed potatoes
Sweet Potatoe/Potatoe Bake
Zuchinni latkes
Horseradish mashed potatoes
Sweet Potatoe latkes
Roasted eggplant

Cakes:
Brownies
Crumb Cake (recipe from Susie Fishbein)
Chocolate Chip blondies

Can't think of the rest yet... It's also hard to think up stuff without my Pesach recipes in front of me.

Can you post the brownies with vanilla ice cream?
And the zucchini and sweet potato latkes?

Thanks

amother

Cerulean

Tue, Apr 09 2019, 4:23 am

amother wrote:

Do u have amounts for these ingredients u rub on the roast?

No I just sprinkle and rub each spice individually

Ema of 5

Tue, Apr 09 2019, 6:47 am

cauliflower au gratin
6 TBSP margarine
1/2 c matza cake meal or ground walnuts
2 large onions, chopped
1/2 c Mayo
1/2 tsp salt
28oz chicken stock
1 large cauliflower, sliced into 1/4-inch slices
Black pepper
Paprika

Preheat to 350, grease 9x13

Melt margarine in large saucepan. Add matza meal or nuts. Whisk until smooth.
Add onions, mayo, salt, and soup stock. Stir until smooth, cook until thickens.
Ladle a layer of sauce into the bottom of greased pan. Spread a layer of cauliflower. Repeat to form layered effect.
Sprinkle spices on top.
Bake 1 1/2 hours, until golden brown

kani endive boats
1 pkg kani, diced
1/3 c minced onion
1/2 c Mayo
3 TBSP fresh lemon juice (1 1/2 lemons)
1 1/2 tsp Worcestershire sauce (need to find a replacement)
Salt
Pepper
2 heads endives, leaves separated

Combine all ingredients. Mix until well blended. Scoop into endive leaves right before serving.

citrus glazed duck breast
2 duck breasts
Kosher salt
Pepper
Juice of 1 orange
1 TBSP fresh lime juice (1/2 lime)
1 tsp orange zest
1 tsp lime zest
1 TBSP sugar
2 TBSP vodka
1 tsp potato starch
3 TBSP water

Slice duck lengthwise into 2 equal halves. Score skin in criss-cross hatch pattern, being careful not to cut all the way through. Sprinkle with salt and pepper. Place into cold saucepan, skin side down. Turn flame to medium, cook 5-7 mins. Flip, cook 3-4 more mins. Allow to cool

Meanwhile, combine juices, zests, sugar, and vodka. Cook over low flame until sugar is dissolved. Combine potato starch and water. Mix until smooth, add to pot. Bring to boil, stir until thick.

When duck is cool, slice diagonally. Pour warm sauce in right before serving.

*I don’t usually make the sauce

Please let me know if there are any recipes Bay were asked for that I forgot to post.

aricelli

Tue, Apr 09 2019, 6:51 am

Deleted: dont want to derail this thread!

pause

Tue, Apr 09 2019, 7:05 am

ra_mom wrote:

Thanks for all these links!

I'm not up to cooking yet, but I saved some of these to my recipe box and hope to try them next week iy"H.

Ema of 5

Tue, Apr 09 2019, 7:07 am

mushroom spinach quinoa
2 c fresh spinach, chopped
1 c quinoa, cooked according to pkg
2 c mushrooms, diced
1 large onion, diced
Salt, pepper, garlic powder to taste

Brown onions in large frying pan. Add mushrooms and spinach. Sauté until fully cooked, about 3 mins. Combine with quinoa. Spice as desired.

savory zucchini balls
Oil
3 onions, finely diced
2 large zucchinis, cut into balls using a melon baller
2 large yellow squash, cut into balls using a melon baller
1 TBSP oil
1-2 cloves garlic, minced
Pepper and kosher salt to taste
4 TBSP parsley

In heavy saucepan, heat oil and onions. Sauté 5 mins. Add squash, cook 10 mins. stirring constantly.
In separate bowl, combine oil and garlic. When balls start turning soft, add garlic oil, sprinkle with salt and pepper and cook 4-5 mins. Toss parsley through right before serving.

aricelli

Tue, Apr 09 2019, 7:25 am

Ema of 4 wrote:

Can the zucchini be made in advance?

Ema of 5

Tue, Apr 09 2019, 7:30 am

aricelli wrote:

Can the zucchini be made in advance?

Don’t know, I never made it before!! I am going to make it in advance, but I will refrigerate it, not freeze it.

Ema of 5

Tue, Apr 09 2019, 7:31 am

I plan to do all my cooking on Tuesday, Wednesday, and Thursday, and Friday will be seder prep.

allthingsblue

Tue, Apr 09 2019, 7:35 am

Thanks so much Ema of 4

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