mamadeb: Writing MamaDeb (Default)
cross-posted to [livejournal.com profile] kosher_cooking and [livejournal.com profile] food_porn

The meals before Pesach get strange as you use up odds and ends of food.

Tonight was Turkey Meatballs in Broth over Pasta Read more... )

Cooking

Jan. 20th, 2006 02:42 pm
mamadeb: Writing MamaDeb (Default)
90 minutes later:

Two chickens, cut in eighths, marinated in fresh lemon juice and rosemary, in oven.
One double recipe Sarah's Pasta (canned salmon, garlic, frozen peas, olive oil, and balsamic vinegar mixed with bowtie noodles.) in pot on stove. Need to figure out where to put it.
A large amount of red-skinned potatoes, cut in chunks, dusted with salt and freshly ground pepper, sprayed with cooking spray. In oven.
One double recipe spinach kugel. In oven.

Also on stove - one pot of chicken stock. I made it last night, but it was a tad thin and hadn't gelatinized, so I simmered it more today. It's much better now.

Menus:

Dinner (just the two of us)
Chicken broth garnished with a slice of fresh lemon
Chicken, potatoes and sliced kugel

Lunch (with one or two guests)
Sarah's Pasta
Chicken, potatoes and kugel
Cake already brought by one of the guests

Su'edat Shlishit (If I'm home and want it) or Maleve Malkah:
Sarah's Pasta.

Shabbos

Nov. 25th, 2005 11:48 am
mamadeb: Writing MamaDeb (Default)
I'm sending my husband, who is, after all, *home*, shopping for me. With a list that includes where some items can be found.

Tonight's dinner -

  • Bone-in turkey breast with garlic and spices

  • Sweet potato kugel with chopped pecans

  • stuffing (stale whole wheat challah, onions, celery, mushrooms and low sodium chicken broth) made in crockpot

  • Peas


Lunch tomorrow - leftovers plus store bought tomato salad.
mamadeb: Writing MamaDeb (Default)
We went to my in-laws for Thanksgiving. And we were talking as I cut up lemons for the mulled cider, and then onions and garlic to make the green beans in tomato sauce.

It's such an easy holiday. I mean, there's no time restrictions, no food restrictions other than tradition, and you get to eat inside your house, plus you don't have to spend a couple of hours reading from a booklet before you even eat anything. You get to eat your food hot right after you cook it, not kept warm or warmed up - unless it's better rewarmed. And best of all - you don't have to do it all over again the next night. Plus big lunches.

Okay, maybe it's because the Jewish holidays were only last month so the memory is fresh in my mind. :)

My mother-in-law made turkey, Splenda cranberry sauce and stuffing, plus two sugar free desserts - pumpkin pie and apple cobbler. My father-in-law made the salad, I brought rice pilaf and made the green beans strictly according to recipe. If I'd made it at home, I'd've added cumin. We also have a nice cabernet sauvignon - my mother-in-law has finally been convinced that turkey goes better with red wine.

We've only been trying to tell her that for years, but she has to hear it from someone else. What can you do?

It was my inlaws, my brother (yes *my* brother, because my mom is with her boyfriend's family), my brother-in-law, his girlfriend (whom he met via JDate *last* Thanksgiving - a year is a good sign, right?) and her three-year-old daughter. Who loves turkey. It was nice, but after seven hours (we got there at one, ate at three and then watched home movies for awhile) I really wanted to leave.

The food was wonderful. Except the green beans.
mamadeb: Writing MamaDeb (Default)
My brother-in-law the biologist is coming by for dinner tonight. He's an ecological vegetarian - he stopped eating meat entirely (he never was a major carnivore) after a cross-country trip through cattle country where he decided too much acreage was devoted to growing cattlefeed. This means that while he does eat fish, it has to be only certain fish. Kosher is a given - when he ate meat, it had to be kosher - but also, it has to be either wild or farmed in an ecologically correct fashion, and it can't be things like Chilean sea bass. Chilean sea bass, you see, grow extremely slowly and live for a very, very, very long time. When we eat them? They're about a century old.

I don't buy or eat sea bass anymore.

Fortunately, he does eat trout.

So, tonight's dinner will be bok choy, sauted with garlic and a dash of sesame oil, artichoke noodles (they just looked neat) with a bit of margarine, saute'd trout fillets and a green salad. Everything is ready to be cooked. I'm just waiting for both of them to show up, as this is a rather a la minute meal.

I'm debating what spices, if any, to put on the trout. I'm thinking of shwarma spices, or maybe cajun.

Salmon stew

Jul. 1st, 2005 11:24 am
mamadeb: Writing MamaDeb (Default)
Traditionally, Thursday night is dairy night. This is because Friday night is usually meat (in some households, always meat) and this will increase the appetite. I don't make a lot of dairy, so for us Thursday is fish night.

Last night, I wanted to make something other than my normal panfried file, veggie and starch.


I finely chopped two shallot onions, coined five carrots, chopped four stalks of celery coarsely, and sliced up three white potatoes. I was going to dice them, but I got lazy. Didn't actually matter in this case. I heated safflower oil in my wonderful large new saucier (a four-quart non-stick pot with rounded sides so food just glides around. I've used it thus far for spaghetti sauce, stir-fries and curries and it's been marvelous.), and tossed in the shallot onions. (These looked like tiny regular onions to me, as opposed to true shallots, but they smelled more garlicky.) When they just started to look a little brown, I added the rest of the vegetables and water to cover, plus a couple of bay leaves, a good grind of black pepper and a cup of Chardonnay. I actually measured the wine, but I also took a sip. Not the best, but not bad. I then cleaned and sliced 2/3 of a pound of white mushrooms and added them to the pot. I let it come to a boil and then reduced the flame to a simmer.

In about an hour, the carrots and potatoes were fully cooked. I crushed some potatoes to thicken the gravy and let it simmer some more. I added about 1/2 teaspoon good balsamic vinegar, some salt and a shake of white pepper, and then, just before serving, I put in 2/3 pound of salmon fillet, in one inch dice. When the fish was cooked, I served the stew in bowls, topped with snips of fresh dill.

Next time, I might add some peas and/or corn to add to the taste and color, but it was pretty and tasty the way it was, and I would have liked to have served it sooner, as the potatoes did collapse. Next time, I'll dice them properly, and maybe microwave them first.

It gave us seconds plus a little bit for Jonathan to nosh while he was washing up.

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