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
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.


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