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I’m wondering what your typical menu is and maybe something interesting will catch my eye and we will see if we can get the powers that be to add it to the menu 🙂
This should be fun.
ham and cheese
the ham is not real, neither is the cheese.
Night:
Chopper Liver, Eggplant & Chopped Eggs
Homemade Turkey Salad
Chicken or Minestrone Soup with Kneidlach and Onion Garlic Croutons
Chicken, Roast or Fried Lamb Chops
Egg Barley or Orzo
Potato Kugel
Apple Kugel
Broccoli Kugel
Asparagus or other vege
Squash Kugel
Noodle Kugel
Day:
Chopper Liver, Eggplant & Chopped Eggs
Salad or Cole Slaw
Homemade Turkey Salad (if any left)
Cholent with Kishka and Potato Kugel inside
A kugel, noodle or vege
squeak, that you?
Homemade challah. Bunch of dips: tomato dip, babaganoush, hummus with something in it like garlic or pine nuts, techina, chrein triple strength, olive dip or dill dip. Usually cooked white fish and gefilta fish, sometimes sesame teriyaki broiled salmon, baked white fish in tomato sauce with veggies. Chicken soup with noodles, kneidels, lima beans. Main dish may be chicken from the chulent, roast chicken, flanken. Side sometimes potato kugel and lokshen kugel. Sometimes a baked 24 potato casserole called yaptzik, it has flanken meat in it. dessert can be compote with sorbet, or just sorbet and parave ice cream.
We vary a lot. But the main thing visitors to our home will note is that we do a lot of Indian dishes. Indian dal (lentil stew) preserves very well over Shabat on a pot on the blech. Much tastier and healthier than traditional cholent. And this week is a very good week to serve masoor dal (red lentils) ;).
theprof and duvdl- im coming to you!
Friday night: Roast chicken with rice and vegetables
Shabbos day: Leftovers from Friday night or cholent
Unless we have company.
WellInformedYid
a ham and cheese sandwich is great, especially on shabbos.
think about it if the ham is not real and neither is the cheese, I’m left with 2 pieces of challa 🙂
We are boring, boring: Fri night: chicken soup (sometimes with homemade kneidlach); chicken – sweet or spicy (once in a while with fresh mushrooms and wine); plain rice; roasted potatoes; frozen broccoli. Sometimes dessert. Day: gefilte fish; chulent or shnitzel or grilled pargiot; kugel – potato or onion lukshen or sweet potato; left over rice. Sometimes dessert.
FRI NIGHT: Challah
salmon and gefilte fish
fresh roasted garlic
chicken soup
baked chicken with ferfel and sour pickles
compote
SHABBOS MORNING- Challah
same fish again
egg salad with liver
cholent/kugel!!!!
prof
Are you Hungarian?
kapusta?
Help me out here, are you referring to an old post or do you know something…..
fri night:
homemade challah (sometimes with dips- dill dip, avocado dip…)
gefilte fish
chicken soup with kneidlach and lukshen
then in varies but i’ll give some of my typicals:
some kind of chicken or chicken nuggets
deli roll
london broil
potato kugel
garlic cauliflower
lukshen kugel
carrot muffins
Shabbos day:
challah and dips agn
sometimes fish
one or two salads- usually a deli salad or grilled chicken salad and israeli salad
chopped liver and sometimes egg salad
chulent, deli, leftover deli roll and leftover kugels
fri night:
challah/dips
salsa gefilte fish
sesame noodle salad
soup with lukshin and ballies oh and this weeks special: Chicken Feet
chicken-either cornflake, sweet n sour, marinara sauce, soda or this week french onions
kugel-broc or potato or carrot or sweet potato
salad(usually taco)
dessert-will usally vary. this week cookies n cream pie and choc chip cookies and brownies.
shabbos day:
challah/fish
liver/eggs(chulent)/onions
cabbage salad
cholent/kishkaand sometimes chicken feet inside
popcorn chicken
leftovers
salads
this week since i am having a vegetarian im making couscous and rice edamamae and some other salads
For the most part, our menu is identical to what’s been listed so far, with one exception: our liver is sauteed in onions, with sugar and paparika.
My son “discovered” this dish at a simcha a while ago, and has taken charge of this item ever since
WIY
I’d imagine just enough to caramelize it.
Its not an exact science, but essentially, you dice one huge onion, sautee in oil, until its collapsed, add 1 lb of broiled chicken liver, cut up into pieces the size of a grape, add sugar and paprika to taste (there’s probably a touch of salt and pepper as well, but I’m not sure).
Best bet? Buy a small container from a take-out place, so you know what to aim for. Or stop by, if you’re in the area!
Does anybody make gefilte fish from scratch anymore? We tried it once and it did not turn out well (it had bad flavor). What spice should we try?
Friday night:
BBQ
Saturday Lunch:
Cholent, meat (roast or such), leftovers from the Friday night BBQ
I have eaten gefilte fish made from scratch three times. It was one shabbos in Bnei Brak, and they were made by two different people.
Both were absolutely horrible. By sholeshudes, we were dreading having to eat it again. One had a slightly more manageable taste, but that factor was overshadowed by the bones which were ground in.
I would not put it in favorite sandwich.
I would not make it my favorite dish at any restaurant.
I would use it as an incentive to stop smoking.
I would burn it on Chanuka or any other time.
I think boys should look for a girl who will not make it.
I think learning to not make it should be part of any course of over-education.
I think there should be a notation under everyone’s name whether they would eat it.
Eating it was not the craziest thing that ever happened to me.
Commenting on it could have led to a “most embarrassing moment”.
I would vote for “stateSenator” if he will agree to ban it.
They do not serve it at Shnitzi.
The girls out of school in Monsey should not make it in their spare time. (Sorry, no offense meant; I do sympathize with you.)
It is not a segula. (Definitely not a literal segula)
I hope they do not teach it in any Seminary.
so i knwo someone who makes it and her husband loves it. i wouldnt. i just make my fish with salsa. and i tried a new fish company. Zevi’s. it was really really good!
Now that we are talking about shabbos food…anyone have new chicken recipes(easy only?)
Friday Night
Fish
Rice
Blachat in sauce
Kibbeh Cherry
Salads
Shabbat Day
Sweet Potatoes
Roast
Salads
We’re Sefardic 😉
I only serve homemade gefilte fish and everybody (including me)loves it. I have been using the same recipe for years. We only have been able to buy the frozen logs/loaves here for about 5 years and nobody I know likes the bottled or canned fish, so 99 percent of the people I know make their own (or buy it from a caterer – very costly here). It certainly isn’t difficult to make.
Wisewoman,
My rebbitzen makes different kinds of chicken:
Garlic Chicken
Breadcrumb Chicken
Sweet and Sour
Chicken Kiev
Mushroom Chicken
Cranberry Chicken
Take your pick. If I wouldn’t have to go to work on Friday, I would probably do more of the cooking. Right now, I only make the turkey salad, and sometimes the cholent.
Lately my wife buys the gefilta fish rolls from Freunds Fish, their “simcha” rolls. But making gefilta fish from scratch is somewhat of a patchke but I can’t imagine it not being good, unless the maker chaets on ingredients or is just a plain lousy cook altogether. Truth is that there are many commercial frozen logs that are really good. Just try them until you find one you like. Also when the frozen logs are cooked, they taste best if cooked with whole white fish too. And they should only be cooked the same way. If you just take the frozen log and cook it in water, it’ll taste lousy whatever. Like I said, ya gotta know how to cook.
Duvdl- can u tell me how you make mushroom chicken? Looks interesting since we’re big fans of mushrooms.
friday night homemade challah,grilled salmon& carp,fresh roasted garlic,kugel,ribs,boston cream pie!!! oh forgot basil hayden!!!!!shabbos morning kiddush three different kinds of herring with cake!!!YUM!!!(bourbon bottle hirsch) two hours later challah,sauted liver,cholent,more boston cream pie and of course more HIRSCH!!!
Friday Night:
-Heaven Homemade Challah
-Hot Gefilte Fish in a Sauce
-Chicken Soup with Motza Balls
-Roasted Chicken and Potatoes (officially the best!!! other people have said so as well!!)
-Some sort of vegetables
-Portabello Mushrooms (sometimes)
-Dessert is whatever we make. Cake, cookies…
Shabbos Lunch:
-Fish (either leftovers from the night before or who knows what)
-Different delicious salads
-Cholent
-Potato Kugel
-Sometimes another kugel too
-Dessert same type as above but a different one.
Smartcookie,
I need to check with my wife. I think it is sauteed onions and mushrooms in a sauce, placed in pan over potatoe wedges and chicken 8th’s.
Friday night is usually home made challah, soup (chicken/matza ball, or carrot cumin, or some kind of squash soup), chicken (roasted, or plum, or coffee, or another kind), salad, a green vegetable, rice/orzo, and chocolate chip cookies and whatever else my wife has made for dessert.
Lunch is sometimes fleishig with some kind of chicken schnitzle, or sometimes milchig with a terrific salmon and proper accompaniments, including ice cream for dessert. One of my kids is vegetarian, so it’s actually easier if we all eat milchigs. I don’t mind either way, as the food is delicious either way.
There’s also an awesome dessert called sof haderech. Basically, you melt 250 gr of bittersweet chocolate with 4 TBL peanut butter and 1 rich’s whip (not whipped), when smooth put in freezer. It’s really, really good! (Sof Haderech is Israeli teenage slang for awesome.)
And of course, I didn’t even mention Krembo cake . . .
WiseWOman: I like the one from the “Bride who knew nothing ” cookbook. I’ll try to pass it over by heart: Chicken pieces, fresh mushrooms, baby onions (or cut up larger ones) in a pan. sprinkle with salt and pepper. pour on 2/3 cup of dry red wine. sprinkle with fresh (or dried – but better fresh) parsley and thyme (I don’t like thyme, so I use basil). melt 2/3 cup (? sounds like too much – not remembering…) margarine and pour over everything. Stick in 2 bay leaves (I don’t) bake uncovered 1.25 hours. Yum.
personally i never use basil
it always gives what to me is a somewhat unpleasant licorice like flavor
i find oregano is a very nice substitute for basil.
80
Do you use the stem?
I find that if you just use the leaf it has a more mild flavor.
stem?
i just use whatever ground up stuff comes in the bottle
not much of a gourmet i guess
80
LOL. I didnt realize you were talking about dry herbs…
Delicious and easiest chicken is cooked in an oven bag. (Not so easy to come by..) You put the chicken in the bag with some spices and some potatoes (optional) and some onion (usually left over from the “Eiyer Mit Zvibbel” and Cucumber Salad I make!)
No messy clean up either.. My mother used to add the juice into the chicken soup.. Delicious flavor made the soup rich .. and oily..
Any new great tasting and healthy suggestions?
There are 2 kinds of Jews: those who think gefilte fish is really really good and those who are not British.
Gefiltle whatever it is (It isnt Fish for sure) is nasty and I wont eat it unless there is nothing else to eat and I am starving
That’s because you’ve never had deep fried gefilte fish in beer batter.
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