Skip to main content

Beginning of Cooking Season

This weekend is the beginning of the holiday cooking season. Two meals this weekend as usual, but then three days of meals next week on Thursday, Friday and Shabbat. So, up to 10 major meals with company in 8 days. As it turns out, we were invited out (a rare occurrence) for two holiday meals, so I only have to plan 8 major meals. Leiah and I worked out our meal plans last night. I'll post the holiday meals next week.

For this weekend, we have three boys visiting as well as our eldest son who is usually away at school. We also have a family coming over for lunch. We expect these numbers to be pretty representative of the school season....

Parshat Zetzavim-VaYelech

Dinner - 11
Elliot's Oriental Potato Soup
Roast Chicken w/ Garlic and Lemons
Rice
Pickles
Corn salad

Lunch - 16
Curry Pargiot
Pargiot stuffed with beef and spinach
Brussels Sprouts
Fajitas and Tortias with fresh veggies
Cucumber and Pepper salad (Israeli style)

Here are some of the recipes. For the most part, I start with a recipe from a cookbook and modify to fit the available ingredients or requirements (Leiah is once again on the Atkin's Diet after splurging this summer).

Elliot's Oriental Potato Soup
2 pounds beef, ground or in small strips.
12 cups beef stock
2 large onions finely diced
8 potatoes diced
3 Tbsp Soy Sauce
1 Tbsp Dark Sesame oil
2 Tbsp Canola oil
2 Tbsp green onions

If using strips, marinate in soy sauce and sesame oil.
Saute the beef until brown. Saute the onion and green onion until lightly browned.
Mix onions and beef in a large pot along with the soy sauce and sesame oil (from the marinate if you used strips, otherwise, just add it now).
Add the stock to the pot. If you are not on Atkins, then add the potatoes now. Simmer for at least 30 minutes or until the potatoes are soft.
To make this Atkins friendly, boil a separate pot of salty water and cook the potatoes until soft. Drain and cool.
Serve with potatoes or not as you like.


Pargiot with Beef and Spinach
1/2 pound ground beef
250 grams cook spinach (I use frozen, thawed and drained)
1 onion minced
1 beaten egg
1/2 tsp. nutmeg
salt and pepper
10 Pargiot

Saute the beef and onions. When brown, remove from the pan and mix with the spinach. Once its cool enough, add the egg and spices. Clean each Pargit and stuff with about a Tbsp of the beef mixture. Place in a pan at least as tall as the Pargiot. Spread any remaining mixture around the Pargiot. Cook in a 375 degree oven for about 45 minutes. I cooked these covered and then uncovered them during the last 10 minutes. They are lightly browned and moist. Since I'm serving them tomorrow, I drained the fat before placing the pan in the refrigerator.

Comments

Popular posts from this blog

A change of pace (Kidney Failure)

I have been trying to keep this blog focused on hospitality and food.  God though has other plans for his creations and I find now that I will have to expand the scope to cover new topics.  I'll try to continue blogging about my menus and our guests, but expect more posts that have little or nothing to do with food. In February of this year, My second oldest son, Asaf was diagnosed with Chronic Renal Failure. Simply put, both his kidneys are damaged and scarred from some infection or defect that happened years ago.  They will likely cease to function sometime within the next six months. The good news is that there is no immediate danger to his life.  Kidney Dialysis is a viable option and can maintain his health for up to ten or more years if necessary.  Unfortunately, the process is not easy and there are potential side effects. Given Asaf's generally excellent health and age, Kidney Dialysis is considered only a stop-gap measure and not a long term solution. The best solutio...

Post Wedding!

What a feeling!  Married off my son and gained a daughter.   The wedding was very special.  As befits our family, it went off according to schedule, even finishing 15 minutes early.  Yet, no-one felt that it was too short or that something was missing.  The dancing was perfect and the shtick funny and smooth.  All in all, a good evening was had by all. The young couple are like cats that have just eaten the bird.  They walk around with a big grin.  No worries.  What a wonderful time to be young, in love and married!  May they have many such years together in happiness and health. The weekend after the wedding it is traditional for the families to have meals together.  The mother's of the couple have arranged to serve meals at the local synagogue.  Of course, both families are making parts of the meals.  Like the marriage, this weekend is a partnership. My father, mother, father-in-law, mother-in-law and two brother's...

Mid Pesach weekend and Recap

For the first time in memory, all of my children stayed awake for the whole seder.  In the past years, we usually lost one or more before the main meal.  Last year, one of my children fell asleep on the sofa and we woke him up to say "Pesach, Matza and Maror".  He then went back to bed. My parents attended the seder with us this year.  I'm not sure how many more chances we will have to celebrate pesach with them.  The travel is harder each year and my father is visibly aging.  In past years, my father was the king of the seder.  He belted out the sing-song chant that we use for the hagada and he led the discussions.  This year, he was a silent participant while I took over the singing. On chol-ha-moed, we first went off-roading with our friends the Moritz's down south, just below Hebron and within the 1949 borders.  The Jewish National fund has planted about 3 million trees in that area since 1956.  The location is just north of the ...