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Tasty Meat Menu for Shavuot
Baked GEFILTE FISH IN TOMATO SAUCE
The other day I was looking for a bit of a variation in our gefilte fish. I decided to try it in a tomato sauce and we loved the results. It can be a meal on its own at any vegetarian dinner
- 1 loaf frozen gefilte fish, partially thawed
- 2 to 3 cups spicy and chunky marinara or pizza sauce
- 2 Tbs olive oil or oil spray
- 1 medium onion diced.
- 1 medium eggplant cubed
- 1 cup frozen peas and carrots
Spray a skillet with olive oil Add onions and allow to sauté until slightly soft. Add eggplant and peas and carrots and cook for a few minutes.
Take this mixture and put it into a glass baking dish make balls out of the thawed out gefilte fish place it over the vegetables. Pour marinara or tomato sauce over the fish and bake for 1 hour @ 350. Serve fish and vegetables with the sauce over a bed of rice, or your favorite grain.
This recipe can be doubled or tripled. And it can be made in advance and served hot or cold.
Preparation 10 minutes
Serves 8 -10
Leek and Potato Soup
This soup originated in France, where a French cook devised a soup that can be enjoyed hot or cold. In France it is known as Vichyssoise, a thick and satisfying soup for any occasion. Very popular in that side of the world yet very simple to make. It is perfect for any Yom Tov meal
- 4 cups sliced leeks, whites only
- 4 cups diced baking potatoes
- 6 to 7 cups cold water
- 1½ to 2 teaspoons coarse salt or to taste
- 1 Tbs finely chopped fresh chives or parsley
- 1 tsp cornstarch mixed with ½ cup water (optional)
In the saucepan bring the leeks, potatoes and water to boil. Salt lightly, cover partially and simmer 20-30 minutes, or until the vegetables are tender. Purée the soup if you wish. Taste, and correct seasoning.
After chilling the soup, you may wish to stir in corn starch and water mixture. Taste carefully again, and correct the seasoning. Top each serving with a sprinkle of scallions and croutons.
Note: If you are not puréeing the soup, cut the vegetables rather thinly.
Preparation 15 minutes
Stuffed Puffed Meat Tartlet
These easy meat tartlets are great served as a main dish or side dish. As a visitor to the open market in many stores these tartlets seem to call my attention so I decided to try and serve it to my guests. It got rave reviews.
- 1 pound ground beef
- ½ cup chopped carrot
- ½ cup chopped onion
- 1 cup diced potatoes or sweet potatoes
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 Tbs instant mushroom soup mix
- 1 package large puff dough squares
- 1 egg
Preheat oven to 400 degrees F.
In a large skillet over high heat, cook beef, carrot, and onion 6 to 8 minutes, or until meat is browned. Drain liquid from skillet. Add potatoes, garlic powder, salt and pepper to meat mixture; mix well and cook 3 minutes.
Open individual puff dough squares. Place a heaping tablespoon of meat mixture in center of each square. In a small bowl, whisk egg. Brush edges of dough with egg and fold over meat mixture, forming triangles. With a fork, press edges together firmly to seal. Place on baking sheet and brush with remaining egg.
Bake 15 to 20 minutes, or until golden brown.
These can be served as a main dish with some gravy drizzled over them or as a snack.
Preparation 20 minutes
Makes 10 tartlets
GENERAL TaO’S CAULIFLOWER
For those that like Chinese cooking this is a winner. Cauliflower is low in calories and gluten free and it lends itself to a variety of dishes from soups, purees and sides.
- 1 package frozen cauliflower thawed
For the sauce:
- 1/2 cup water
- 2 Tbs dark soy sauce
- 2 Tbs rice vinegar
- 2 tsp hoisin sauce
- 2 tsp sesame oil
- 2 Tbs granulated white sugar
- 2 tsp cornstarch
- 6 dried red chilies (optional)
Preheat oven to 400F. Spread cauliflower florets on a baking sheet lined with parchment paper. Bake for about 20-25 minutes until cauliflower florets are tender, flipping cauliflower halfway through.
While cauliflower is cooking, make the sauce. In a small sauce pan, add all ingredients except chilies. Whisk sauce together until everything is mixed and cornstarch is completely dissolved. Bring sauce to a boil, whisking occasionally, until sauce thickens, about 2 minutes. Add in the chilies and let them simmer for about 1 minute in the sauce. Turn off heat.
Toss cauliflower in sauce. Sprinkle fresh chopped scallions and white sesame seeds as garnish, if desired.
Veggie Salad-Pasta Toss
This super simple salad is a great opportunity to celebrate the summer season. It has all fresh market summer vegetables that taste as great as it looks!
- 3 cups whole wheat penne pasta
- 2 cups halved trimmed fresh green beans
- 2 carrots
- 1 cucumber
- 1 yellow zucchini
- 1 cup cherry tomatoes, halved
- 1/2 cup in olive oil Sun-Dried Tomato Dressing, divided
- 1/4 cup chopped fresh parsley
- 1/2 cup sunflower seeds roasted
Cook pasta in large saucepan as directed on package, omitting salt and adding green beans to the boiling water for the last 2 min.
Meanwhile, cut carrots, cucumber and zucchini julienne style; place in large bowl. Add tomatoes and 1/4 cup dressing; toss to coat. Let stand 10 min.
Drain pasta mixture. Rinse with cold water until cooled; drain well. Add to vegetable mixture with remaining dressing, parsley; mix lightly. Refrigerate 1 hour. When ready to serve garnish with sesame seeds.
Preparation 15 minutes
Variation Boston Cream Pie
While trying out this new recipe, I did not follow instructions exactly. The end result was a wonderful dessert that is easy to create and very light and delicious a wonderful ending for any Seuda.
- 1 pie crust
- 1 box instant chocolate pudding
- 1 cup whipped cream
Preheat oven to 350 Bake crust for 15 minutes Whip up the cup of whip cream. Reserve some for the topping. Then fold pudding gently into the whipped cream until well blended. Pour into prebaked crust and freeze. When frozen decorate with remaining whip and top with chocolate swirl.
Preparation 10 minutes
Creamy Dreamy Chocolate Mousse
One of our all-time favorite desserts is the chocolate mousse. It is very easy to create and makes a fabulous finale for any meal
- 1 ¼ cup crushed Graham cookies
- ¾ stick melted trans-fat free margarine
- 4 eggs
- ¼ cup water
- 1/3 cup cocoa
- 1 ¼ stick softened trans-fat free margarine,
- 2 scoops vanilla sugar
- ¾ cup sugar
Mix the Graham crackers and margarine spread and flatten most of it into a 9 inch round pan and reserve ¼ cup for the topping
In a food processor, beat 4 eggs, ¼ cup water 1/3 cup cocoa, 1 ¼ stick softened trans-fat free margarine, 2 scoops vanilla sugar, ¾ cup sugar. Mix thoroughly until smooth pour over crust and sprinkle with reserved crumbs. Freeze until ready to serve. Garnish with shaved chocolate or some cherries for color.
Preparation 10 minutes
About the Author:
Gitta Bixenspanner is a certified nutritionist who lives in Montreal with her husband. She teaches high school, seminary and give inspiring adult education classes in Jewish topics. As a certified nutritionist she gives cooking seminars, the main purpose being to teach people to adopt healthier lifestyles in keeping with the mitzvah of taking care of our bodies.