Comments on: What’s for dinner?

By: mominisrael

mominisrael — Wed, 06 Jun 2007 04:56:24 +0000

Thanks D.
KRG–I read too much bad stuff about soy, and stopped buying it.
How about a recipe or link for the q’s?

By: Kol Ra'ash Gadol

Kol Ra'ash Gadol — Wed, 06 Jun 2007 03:22:45 +0000

It may be becasue of his age, but my DS (3) loves tofu, so I often make tofu soup, which is whatever veggies I have in the house made into broth, with tofu. Season according to taste.
The best thing about this is that you dont really need to serve anything with it.
Easy kid food for sides: instead of grilled cheese make quesadillas. Less heavy and easier to eat (also quicker to cook). My DS will eat any cheese you put into it, but the fresh Mexican cheese (I think that baaretz any of the farmery cheeses – i.e. soft and crumbly, kinda bland and a little salty, but not too much) will do.

By: Diana

Diana — Tue, 05 Jun 2007 16:55:26 +0000

I’ll have Lady Liberty put out the welcome mat for you!

By: mominisrael

mominisrael — Sun, 03 Jun 2007 12:00:25 +0000

Thanks for all the recipes!!
SL–Sounds yummy!
N–I wish all my kids ate beans! I have a shortcut with cooked beans— I saute the onions and then add the raw rice, liquid, and beans. Bring to a boil and cook all together. I’ve also seen a recipe for cooking them from scratch in a pot inside a pressure cooker!
Diana–kosher,healthy, and simple? Sounds like my kind of list. Your recipe is easy and fast, and everything is available here. Say hello to NY, I’ll be there soon.
Fern–great recipe and beautiful blog!
Ari, I think the trick is getting the shape. Maybe a butcher can do that for you with frozen fish fillets. I suggest brushing them with mayonnaise, dipping in seasoned bread crumbs, and baking.
Trilcat–Is it like scrambled eggs with vegetables, or something else?
CT–I’ve made that in the crockpot! Yummy!

By: chaya tova

chaya tova — Thu, 31 May 2007 04:55:08 +0000

We have a dish that we affectionately dubbed “mush” It’s basically everything you put into stuffed cabbage but using shredded cabbage in stead. you mix the cabbage, ground beef, rice, tomato sauce and spices together and bake for an hour and a half covered. It comes out looking pretty much like mush but tastes delicious. It also freezes well.

By: triLcat

triLcat — Thu, 31 May 2007 03:14:08 +0000

I’m getting increasingly better at ordering pizza as I get closer and closer to my due date, but seriously…
I like to stir-fry (in olive or canola oil) an egg or two (in the beginning), some onion, mushrooms, tofu (or chicken or beef), baby-corn (canned), maybe a tomato and some pepper strips. Sometimes I buy the bodek (hard to find, but worthwhile) stir-fry mix and mix in an onion, an egg, and some mushrooms)
Mix it in with brown rice and a bit of soy sauce, and it’s pretty healthy despite the 2-3 tablespoons of oil you fry it in.

By: Ari Kinsberg

Ari Kinsberg — Thu, 31 May 2007 02:35:55 +0000

“The menu/dish should consist of mainly unprocessed, inexpensive ingredients”
any suggestions for making your own fishsticks (not fried)?
off topic, but thanks for participating at http://agmk.blogspot.com/2007/05/trivia-hallel-zimmun-on-passover-with.html

By: Fern R

Fern R — Thu, 31 May 2007 02:31:07 +0000

I make a really good black bean chili that is vegetarian. You literally just dice up the ingredients and put them in the crockpot and walk away, can’t get much easier to prepare than that!
Fern’s Black Bean Chili
2 (15 ounce) cans black beans, drained
1 (24 ounce) can diced tomatoes, juices reserved
1 (8 ounce) can tomato paste
1 large onion, diced
1 teaspoon salt
2 teaspoons Italian seasoning
1 tablespoon cumin
1/4 teaspoon cayenne pepper
Place all ingredients in crockpot. Mix well. Cook for 6-8 hours on low.
The above recipe makes 5-6 servings. Each serving has 252 calories and 1.4 grams of fat. It also has tons of potassium, fiber and protein and a fair amount of vitamin C and iron (I subscribe to a website that calculates the nutritional content of your recipes).

By: N

Thu, 31 May 2007 01:27:09 +0000

My whole family loves rice and beans, which I make with black (also called pinto) beans. I even used canned beans, for extra easiness.
You start rice separately – I used brown rice. Chop up onion and garlic and saute. Then rinse the beans and add. Cook for a bit, smushing up the beans to make it a bit saucy. You can either add chicken stock to help this along, or veggie stock, depending on whether you want it to be parve or not. I like to put in left-over chicken (good for after Shabbat). Once it is heated, add the rice and stir it all up. That’s it. You can add anything else that appeals, but we like it just like this.
Sorry about the lack of exact amounts – I never measure anything.

By: SephardiLady

SephardiLady — Thu, 31 May 2007 00:58:32 +0000

I should note that we rarely use soup powder here. But the onions I’ve been getting recently lack flavor and punch. Anyone else having the same problem?