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CapnCook

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Everything posted by CapnCook

  1. Rebecca...thank you so much for bringing this back! I've wanted to post for such a long time, but I was sure that no one was reading anymore! Yippee!! Ok, so here's what I did for Shabbos: We had a couple of guests, and since we hadn't hosted in a while, I was really in the mood to cook a fancy meal!! Appetizer: Teryaki Salmon Pomegranate, pear & walnut salad, served over mixed greens with balsamic reduction Soup: Chinese Chicken Soup Main: Sweet salsa chicken Cranberry chicken Spicy hassleback potatoes Roasted broccoli Dessert: Oatmeal raisin cookies Honey-cocoa loaf Assortment of teas Scotch
  2. Well, I'm afraid I'm not doing anything too spectacular for shabbat this week because my husband just had his wisdom teeth pulled out and can't eat, let alone appreciate, anything right now. I have been curious to try a couple shabbos recipes though, and here's what I had in mind: 1. Blending mayonnaise, scallions and silken tofu to make a shabbos lunch dip. 2. Blending mayonnaise, stuffed olives and silken tofu to make another shabbos lunch dip. Oh..and I also made spicy thai chicken thighs in my crockpot yesterday. I saved a few thighs and will be eating them with some brown rice and lime wedges over shabbos. That's about all I have to report!
  3. This week's menu: Smoked salmon rolls (capers, lemon wedges, etc.) Meditteranean salads Challah Chinese Chicken Soup Spicy Olive & Artichoke Chicken Garlic Whole wheat pasta Steamed vegetables (not sure what) Chocolate Chip Cookies Fresh fruit salad
  4. Starters: Challah Mediterranean salads Fish course: Spicy gefilte fish (went over so well last week, I thought I'd make it again) Soup: Chicken soup Salad course: Mixed greens with walnuts and sweet maple dressing Main course: Parve Scalloped potatoes Chicken diabolo Slow roasted garlic tomatoes Dessert: VERY ripe pineapple, OR poached pears (undecided as of yet...depends how much work I have
  5. Sheesh...where'd everyone disappear to? Was it something I said?!
  6. Last three restaurants: 1. Great Canadian Bagel 2. Govinda's (The local Hare Krishna vegan joint) 3. HGK Fusion Sushi (Best sushi I've had in ottawa)
  7. I poured a whole carton of vanilla flavored soy milk into my beef soup. The recipe called for regular, plain soy milk. I tasted the soup and just couldn't quite figure out where the gross sweetness was coming from. And then...it hit me! OOPS!
  8. PASTA AND CHOCOLATE! My cravings hit and I just have to have a big hot bowl of pasta sprinkled liberally with garlic, olive oil, SALT and nutritional yeast. MMMMM And then....chocolate...whatever kind, in whatever form...just get it in me! Fast!
  9. Hi there, Well, first off, I should mention that I was actually only cooking for four people, including myself. I was just in the mood to have a really fancy, large meal for shabbos. I don't always cook that much, though! I enjoy the leftovers from large meals too. As for the mekbouba salad.... Mekbouba salad is a speciality of my Tunisian grandmother. She taught me how to make it, and it's really very easy. Ingredients: 10 roma tomatoes or 6 of any larger variety of tomato 5-6 red or green (preferably mixed) peppers. 1 cubana hot pepper or harissa (Optional) 1.3 cup of olive oil salt/pepper to taste 10 cloves of garlic Ok, so the thing to remember about this salad/dish is that the quantities of ingredients are pretty unimportant. You can really vary things and still end up with a perfectly good mekbouba. Seriously...if red peppers are on sale, then add more. If they're too expensive, then maybe just use one. Method: (Very easy!) 1. Wash and cut up the tomatoes in quarters, then the peppers into large-ish chunks (don't get hung up on this) 2. Peel garlic and cup into large chunks (cut each clove in half or in thirds) 3. Mix garlic, tomatoes and peppers in a pot and add olive oil, salt and pepper and then toss everything. 4. Turn element onto medium-high and cover pot. When it begins to boil, the veggies sweat and you get a soupy, watery mix in the pot. Once this occurs, give it about 5-10 minutes to boil like this, then turn the stove down to minimum/low and UNCOVER the pot. 5. Allow entire mixture to simmer for as long as necessary for it to reduce approximately 80%. Stir the pot 'gently' a few times while it's cooking. If you make a big pot, this could take 4+ hours. But the temperature of the element is so low that you can leave the house without worrying. There should be very little water left in the pot when the salad is done. It should be pasty, not watery. 6. When it's done, remove from heat, allow to cool and serve with slices of fresh bread. It will be pasty.
  10. So glad you asked about the chinese chicken soup! I came across it almost by accident and I think I'll be using it regularly! Pot of water 1 Chicken carcass/bones 1 leek 1 small bunch of parsley 3-4 green (spring) onions 3 large bulbs of fresh ginger (not three massive pieces, just three balls/arms) 1 stalk of lemongrass salt/pepper 3 tblsp chicken soup powder 3/4 cup white wine splash of sherry (optional) Method: Start with a pot of cold water and add salt, chicken carcass and chicken soup powder. Bring those to a boil white you clean the other vegetables. Add leek (chop into three large pieces). Wash and chop parsley and green spring onions. Peel all chunks of ginger and cut into smaller chunks (about 3 chunks per bulb). Add to the pot. Cut off ends of lemongrass and then bend the stalk several times all the way from one tip to the other. The point is to bruise the stalk of lemongrass and get the flavors moving. Cut stalk in 2-3 pieces and add to the pot. Add pepper, white wine and splash of sherry Allow soup to continue boiling at a simmer for about 70-90 minutes (until you feel it's REALLY tasty and ready), then remove from heat. If you are serving the soup immediately, remove the ginger pieces with a strainer, and make sure to remove lemongrass pieces as well. The other veggies can be left in, as they will be very soft. Then remove the chicken from the carcass in small pieces and add back to broth. If you are serving it the next day, refridgerate it and skim fat from top before reheating the next day.
  11. Ok, I finally took the plunge and upgraded my membership to allow me to post. I'm very excited about contributing to this forum once in a while. All the posts are so inspiring and make me want to cook all sorts of gourmet dishes. Here's what I made for shabbos dinner this week: Starters: Challah Mekbouba (Tunisian Matboucha salad) Spicy Gefilte Fish Soup: Chinese Chicken Soup (my own invention) Salad: Mixed Greens with nuts, cherry tomatoes and enochi mushrooms Balsamic, soy sauce and maple syrup salad dressing Main Course: Roasted root vegetables Sesame green beans Apricot and almond chicken Dessert: Freshly baked chocolate chip cookies Pineapple Banana Bread Various fruit and dessert teas with honey The roasted root vegetables and the soup were hugely succesful. I tried all sorts of veggies in the roast, including beets, celery root, squash, garlic and leeks. It was just divine when it all carmelized and got soft on the inside.
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