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Pesach menu 2021
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juggling




 
 
 
 

Post Tue, Mar 16 2021, 3:26 pm
For fun I went back and read the menu. Literally all the kitniyot dishes in her menu are for Shabbat, which is *not* pesach. The techina she mentioned is "almond" techina, so not kitniyot.

I mean, I have no problem with her being Sephardic. Or not. But if we're analyzing her menu for evidence, there is none.
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amother




Gold
 

Post Tue, Mar 16 2021, 5:17 pm
juggling wrote:
For fun I went back and read the menu. Literally all the kitniyot dishes in her menu are for Shabbat, which is *not* pesach. The techina she mentioned is "almond" techina, so not kitniyot.

I mean, I have no problem with her being Sephardic. Or not. But if we're analyzing her menu for evidence, there is none.
LOL you are a much better sleuth. I totally missed that. Can't Believe It I have no brain left at this point.
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cbg




 
 
 
 

Post Tue, Mar 16 2021, 6:02 pm
amother [ Tan ] wrote:
String beans? Techina? It’s pesach...Are you sefardic?


The string beans and rice are before Pesach

The techina is almond base not sesame

The corn dog also, the recipe from elanas pantry great resource

https://elanaspantry.com/keto-.....fins/

The kibbe pie, also almond base


https://www.google.com/amp/s/m...../amp/

BTW- Turkish, but we don’t eat kitniyot
Part of Turkey does and part don’t.


Last edited by cbg on Tue, Mar 16 2021, 6:14 pm; edited 1 time in total
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cbg




 
 
 
 

Post Tue, Mar 16 2021, 6:12 pm
cbg wrote:
The string beans and rice are before Pesach

The techina is almond base not sesame

The corn dog also, the recipe from elanas pantry great resource

https://elanaspantry.com/keto-.....fins/

The kibbe pie, also almond base

https://www.google.com/amp/s/m...../amp/


BTW- Turkish, but we don’t eat kitniyot
Part of Turkey does and part don’t.
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chanchy123




 
 
 
 

Post Wed, Mar 17 2021, 4:43 am
cbg wrote:
The string beans and rice are before Pesach

The techina is almond base not sesame

The corn dog also, the recipe from elanas pantry great resource

https://elanaspantry.com/keto-.....fins/

The kibbe pie, also almond base


https://www.google.com/amp/s/m...../amp/

BTW- Turkish, but we don’t eat kitniyot
Part of Turkey does and part don’t.

how do you make almond techina? sounds like something my in laws would appreciate
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amother




Green
 

Post Wed, Mar 17 2021, 5:35 am
I never have my menu done early enough to post but I do this year!
Here it is

Friday night
Chicken soup
Chicken (spiced)
potatoe kugel
Glazed Butternut squash
Popcorn cauliflower
Lettuce salad

Shabbos lunch
Gefilte fish
Cole slaw
Chopped meat crumble
Roasted veggie quinoa
Israeli salad
Babaganoush
Roasted brocolli
"Noodle" kugel

First seder
Vegetable soup
Matzah balls
Roast
Roasted peppers
Roasted potatoes
Brocolli kugel
Cucumber salad

Sunday lunch
Guacamole
Potato leek soup
Lemon pepper salmon
"Breaded flounder"
Eggplant pizza
Zoodles
Lettuce salad
Cabbage salad

Second seder
Chicken soup
Matzah balls
Mushroom chicken
Sweets and beets
Cauliflower rice
Balsamic brussel sprouts

Monday lunch
Gefilte fish
Egg salad
Hearts of palm salad
Corn beef
Quinoa with roasted veggies
Garlic brocolli
Caesar salad
Apple "noodle" kugel

No official desserts. Family only and we will have dessert available after the meal for those who wish (buying baked goods, fresh fruit and sorbet).
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eema1




 
 
 
 

Post Thu, Mar 18 2021, 10:11 pm
Thanks everyone.. so helpful getting me started!
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Frumme




 
 
 
 

Post Fri, Mar 19 2021, 12:55 am
amother [ Tan ] wrote:
ds asked me why flour is chometz since it comes from wheat that grows in the ground just like fruits and vegetables!


IIRC, it has something to do with sourdough, since really before modern days every bread was a "sourdough" bread (as there was no jarred freeze-dried yeast). Chomutz is "sour" in Hebrew (look familiar?). Grains like rye, wheat, spelt, etc will begin to ferment and gain a sour smell once mixed with water over time (a "sourdough starter," if you will). Add it to more flour and boom, you'll have rising action in your dough. But no matter how much water you add to potato flour/tapioca starch/etc, it might ferment, but won't have the same rising action in a dough as when one of the five grains would in the same setting. You could ferment cabbage and get kimchi or sauerkraut, but it wouldn't be chometz.

I don't remember the whole explanation though, so ask your LOR.
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juggling




 
 
 
 

Post Fri, Mar 19 2021, 2:31 am
Flour is not chametz. Products made from flour can be chametz. They also can be matza.
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amother




Mustard
 

Post Fri, Mar 19 2021, 3:29 am
Anon because I share my menu with friends
We eat kitniyot.
We live in Israel so only 1 day of chag

Friday Night
Pita & Dips
Chicken Soup
Chicken on the bone and rice in 1 pan
Brussels Sprouts
Roasted red cabbage

Shabbat Lunch
Pita & Dips at home
Lunch - out
(bringing roasted veegtables)

Motzash – Seder
Karpas – parsley & potato
Lettuce for Marror, Charoset, Chazeret
Hard boiled eggs
Chicken Soup with matza balls
Shnitzel
Roasted broccoli
Potato Kugel
Spaghetti squash and ratatouille

Sunday Lunch
Salad bar
Brisket
Mashed Potatoes
Mashed sweet potatoes
Quinoa
String beans
Mini Mushroom Quiches

Last Day
Friday Night
Salad
Meatballs
Rice
(maybe mashed potatoes if have company who don't eat rice)
Roasted Purple Cabbage
a few more items, undecided

Shabbat Lunch
Salad bar
Shnitzel
Rice
Onion Kugel
Roasted Cauliflower
Spaghetti squash and ratatouille
probably 1 more side, undecided

I make chocolate chip cookes and brownies and blondies and just bring them out for dessert, along with store bought sorbet and fresh fruit.
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amother




Vermilion
 

Post Wed, Mar 24 2021, 1:49 am
juggling wrote:
Flour is not chametz. Products made from flour can be chametz. They also can be matza.


Flour produced in America is allowed to have drops of water in the bag. The amount is controlled bec it affects the weight of the flour. But there is an allowed amount.
Bec of this many kashrus agencies in America say to sell flour with chametz just in case the water caused some flour to become chametz.
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piece




 
 
 
 

Post Thu, Mar 25 2021, 2:22 am
mustard -can you please explain how you make roasted red cabbage? thanks
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amother




Mustard
 

Post Thu, Mar 25 2021, 2:37 am
piece wrote:
mustard -can you please explain how you make roasted red cabbage? thanks

Cut cabbage in half. Then cut large wedges. Arrange on roasting tray. drizzle with olive oil and salt. Roast at 200 C til edges start to brown, about 45 min.
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dankbar




 
 
 
 

Post Thu, Mar 25 2021, 9:42 am
What about bug concerns in cabbage?
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amother




Tan
 

Post Thu, Mar 25 2021, 9:52 am
dankbar wrote:
What about bug concerns in cabbage?


I buy bodek- pre checked
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Frumme




 
 
 
 

Post Thu, Mar 25 2021, 9:57 am
dankbar wrote:
What about bug concerns in cabbage?


Many people hold that in the US, cabbage and iceberg lettuce do not need to be checked beyond the first three leaves for insects.

(That's how Dole, Fresh Express, and other salad companies are able to sell cole slaw mixes and iceberg lettuce mixes with star-k hechshers and the like)
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Ema of 4




 
 
 
 

Post Thu, Mar 25 2021, 10:11 am
amother [ Tan ] wrote:
I buy bodek- pre checked

Prechecked head?
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