Miraklegirl

I occasionally cook for my husband's grandmother. She loves my quiche but has a really small appetite so I cook them in tart shells. I make her a few varieties like broccoli and cheese, mushroom, salami and onion and freeze them. She reheats in the microwave or toaster oven and likes that she can have flexibility in portioning- it's a too day, she eats two. Not such a good day- one is enough. I have also made muffin tin shepherds pie, individual slices of turkey meatloaf, blintzes, and battered and fried chicken pieces that she could add a sauce to if she feels like 'Chinese'. I also made a bread pudding- like a strata- in small portions that she liked, and there was tons of protein and veggies in there. She enjoyed mini sweet potato pies in tart shells as well. Good luck! (P.s I'm a big fan/lurker from the Dinner thread).

Another leftover + poached egg dinner. Seems to be a winning combo. Leftover pickled brisket cooked into a hash with diced potato, peppers, red and white onion, chilli flakes, and salt. Topped with a poached egg, and a very light, dairy free, hollandaise inspired sauce.

Thank you dcarch. Coming from you that is a real compliment.

Hi all, I have been following this thread for years while hiding in the background. Thank you for all the inspiration, information, and food (for thought and admiration). I am mainly posting to say just that, but while I'm here, I thought it only right to post my dinner from this evening which was just a very quickly thrown together meal of leftovers. Not a particularly impressive first post, or photo, but tasty nonetheless! Leftover brown coconut rice, with sautéed red onion, spinach, chard, and dried chili flakes. Poached egg topped with some fleur de sel and smoked jalapeño flakes on top.

You may want to investigate 'Shish Taouk' instead of 'Chicken Schwarma'. In many places, the dishes are interchangeable, and in others a Shish is served on skewers as opposed to in a pita like schwarma. Good luck!

Thanks. Do they taste different? I've heard that the flavour can be 'strong' whatever that means...

Hi All, I bought 6 goose eggs at the Farmer's Market yesterday and am trying to figure out what to do with them. Ideally, I'd like to use them for dinner tonight so we can taste them while they are still really fresh. Any thoughts?

We keep strictly kosher, and I always use Fleishman's unsalted margarine for baking. It works fine- I still get a lot of compliments on my cookies!

I've got the same 'problem'- too many cherry tomatoes. The other night I made this savory crisp with them: Just lay them into a greased shallow pan (I used a quiche plate) in an even layer. Top with 1/2 c. panko that you've tossed with minced garlic, chopped parsley (or basil) and three tbl. evoo. Bake at 425 degrees for about 25 minutes.

Happy Chanukah and Shabbat Shalom! We're having: Sweet and Sour cabbage soup (recipe from RecipeGullet) Fennel and orange salad Honey and sesame glazed roast chicken stuffed with kasha and apricots Spinach and potato latkes Peach and raspberry cobbler

I have my young, diabetic cousin staying with us this Shabbos. On the menu: Challah Chicken soup with alphabet noodles Gefilte fish w/ horseradish Oven fried chicken Broccoli slaw Potato kugel muffins with applesauce Sugar-free raspberry crumble Shabbat Shalom everyone. (Edited for spelling)

For Shabbos Lunch: -Salad of mixed baby green, fresh figs, toasted pecans, and smoked duck breast; dressed with a honey/balsamic vinaigrette. -Spicy "crab" cakes with peppered orzo pilaf and lemon aioli (which I piped into these adorable baby eggplant halves). -Poached pear with (pareve) caramel sauce drizzle Yum!

Religious practice varies from person to person. Certainly, I don't believe that keeping a strictly kosher home is a 'step too far.' All processed products, such as sauces, require supervision to be kosher. In my part of the world, finding kosher (under reliable supervision) bean sauce is next to impossible and therefore I look for ways to substitute that ingredient.

Your dishes always look incredible! I will definately try this one out. I was just wondering if you had any ideas for substitutions for the chili bean sauce and the brown bean sauce as I have had trouble finding kosher versions...Thanks!

This week we had: -chicken noodle soup -breaded veal chops -green beans in lemon/garlic butter (read pareve margarine) -kasha with bowties -apple pie for dessert

This chocolate espresso torte is a really outstanding dessert for Pesach. I make it year-round and it always meets with rave reviews. In place of the espresso, I just use really strong brewed coffee.

Had to get some food from the caterer this week because our kitchen is ready for Pesach and we have no food! -Chicken soup (homemade) -Crudite with dip -Stuffed chicken -Green beans -Grilled veggies (on chopstick skewers- cool idea!) -Assorted pastries for dessert Better food next week.

Shavuah Tov! Between work and getting ready for Pesach, our meals were carb laden and very hastily prepared this week: -chicken soup with wontons (chicken kreplach made in wonton skins) -asian brocolli slaw -kasha -cajun oven fried chicken thighs -corn on the cob -homemade chocolate chip cookies and fresh berries for dessert Last week we had company so things were a bit better: -chicken soup with those little square noodles (we just call them 'squares') -green salad with peppers and cherry tomatoes -mushroom brisket -potato kugel -barley and lemon pilaf -roasted asparagus -a trio of mini cupcakes for dessert (brownie cupcakes with chocolate frosting, carrot cake cupcakes with pareve cream cheese frosting, and pecan pie cupcakes with toasted pecan garnish)

Heat 1.5 c. soy milk in the microwave until very hot (almost boiling). Once hot, I added about 4 tablespoons instant coffee or espresso powder. Combine 2 c. semi-sweet chocolate chips, 2 eggs, and 1/4 c. sugar in the foodprocessor. Add in hot soy milk and blend for about 2 minutes. Pour into ramekins and let set for at least 3 hours. I've made it three days in advance, and it hasn't suffered for it at all....

I have lurked forever and finally decided to take the plunge and join in! Thank you all for your continued inspiration. This past Shabbos we had: -Rosemary White Bean Soup -Chopped liver with carmelized onions on crackers -Roasted red pepper dip on crackers (for those who don't like liver) - Brisket cooked with portabello mushrooms and cranberries (adaptation of an old Gourmet recipe) - Mashed potato stuffed onions -Roasted Asparagus -Chocolate-espresso 'pot de creme' (pareve of course...) For lunch the next day: -Lemon-barley pilaf -Chicken shnitzel -green salad with vinaigrette -carrot cake with pareve cream cheese icing for dessert. My first post on eGullet...yay!