Recipes for Shabbat
Holiday Side Dishes
There comes a point in your holiday menu planning where you realize you need more side dishes. The main course is set, the dessert is done and while you're positive you have enough food for the entire cast of the Les Mis there is that small voice, in the back of you mind (that sounds remarkably like your mother), that tells you "hey, you could run out of food, and how embarrassing would that be, and just to be on the safe side, make another dish, what would it hurt"
Since I've been there and done that
more times than I'd like to think about I
thought I'd save you the trouble of scrambling to find a recipe that can
be thrown together in under 1/2 hour and can be
made in advance, reheated or served with a
minimum of fuss and yet still tastes like manna from heaven by sharing
some of my favorite pareve (how's that for a bonus) side
Heat half of the oil in a large pot,
and gently saute the onion until translucent but
not brown. Add the apple and saute until soft. Add the curry powder and
cook for 2 minutes. Add the stock and pumpkin. Simmer for 5
minutes. In another pot, heat the remaining oil,
stir in the flour, and cook for a minute. Then
whisk in the milk or pareve creamer. Cook until the mixture thickens
slightly. Blend the two mixtures, adjust the seasoning, and serve
with the toasted pine nuts. You can add more
curry or some hot paprika if this is not spicy
enough for you. Makes: 4 to 6 servings (*you can use chicken stock if you
want to make this recipe meat)
This vegetarian alternative to classic stuffed cabbage rolls is a family
Put the cabbage in the freezer the
night before preparing this dish. Then
Cook the barley on the stove or in the
microwave according to the instructions on the back of the box but don't
cook it fully. Remove it from the heat about 10
minutes before it's supposed to be done. The barley will be starting to
get soft but there will still be just a little liquid left. While the
barley is cooking heat the oil in a large
skillet and sauté the onions, pepper and
mushrooms for about 3 minutes. Season the mixture with salt and pepper
and then sauté for another 10 minutes. When the vegetables are
cooked add them to the soft barley mixture, and add about 1/2 cup broth or
water. Simmer for an additional 1/2 hour, covered. Remove from heat and
allow to cool enough to handle. This can be made several hours in advance
and be stored, covered in the refrigerator.
In a large bowl combine the fish and
potatoes, cucumber, olives, carrots and onion.
Mix to combine and set aside. In another bowl combine the
parsley, mayonnaise, mustard, lemon juice, vinegar and seasonings.
Blend thoroughly, and the add the dressing to
the fish and potato mixture. Toss lightly. Serve
chilled with lettuce and tomatoes. Serves 4 to 6.
In a skillet heat oil and sauté the onion for 2 minutes. Add the peppers and cook an additional 2 minutes and remove the mixture from the heat. Add the curry, oregano and turmeric and mix to combine. Cool slightly and add the salt, pepper, corn and mix to combine. At this point adjust the seasonings to your taste. Cover and refrigerate. Just before serving stir in the green olives and mayonnaise and serve. Serves 6 to 8.
© Eileen Goltz 2002