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| Fri Night with no oven | |
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| Tweet Topic Started: Dec 22 2011, 07:27 AM (585 Views) | |
| npl | Dec 22 2011, 07:27 AM Post #1 |
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Bala Buste
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I'm trying to keep my oven parev, so I want to make Friday night supper without using the oven. That way, I can bake parev again right after shabbos, without worrying about spills. I have a microwave, crockpot and the stovetop. I can keep food hot on the plata. We aren't eating lunch at home. Any ideas of what I can make, other than my regular crockpot pot-roast with microwaved veggies? |
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| Marion | Dec 22 2011, 08:06 AM Post #2 |
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aishes chayil
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Crock pot chicken? It's my fallback (roast is too expensive here...). A layer of root veggies at the bottom of the crock, whole chicken or pieces on top, seasoned as you like them. |
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| Neelie | Dec 22 2011, 08:09 AM Post #3 |
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princess
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I do beef or veal stew in the crockpot or stove top. Some people cook a whole chicken in it but I don't like the texture too much...if you do that you have to make tin foil balls to rest it on so it's not touching the bottom. Or some kind of cutlets, breaded and fried....or a stir fry, with veggies and meat all in one pan (wok if you have) plus rice or quinoa.
Edited by Neelie, Dec 22 2011, 08:10 AM.
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| Estie | Dec 22 2011, 08:23 AM Post #4 |
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aishes chayil
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Double wrap. I am a big oven user and that is what I do for Yom Tov where I don't leave on a dairy oven I want to heat dairy. (I have a convection microwave for dairy and that is not conducive to YT) Otherwise you can make chicken cutlets and keep them on a blech or hot plate. You can also make roasts on the stovetop - I can give you a very good brisket recipe if you need it. Kugels etc are all parve so you just have to keep the meat/chicken from the oven. |
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| npl | Dec 22 2011, 09:17 AM Post #5 |
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Bala Buste
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Thanks guys - I have one kid who is very iffy about chicken right now, and dh bought a huge amount on sale so we've been eating it a lot this week. So, I was trying to do beef, instead. I don't know why I didn't think of making a parev kugel? I guess I'm pretty sleep deprived. I even forgot that I already planned latkes for a side dish for Fri night! Neelie - I find that usually the cheapest roast at Sobeys is cheaper than the stew meat, and does really well when cooked in the crockpot, because it's slow and gentle cooking. Also, I have you to find a stew recipe that I like that has no tomato, which we can't eat right now. If you have a tomato-free recipe, anyone, please share! |
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| zuncompany | Dec 22 2011, 10:42 AM Post #6 |
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Administrator
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Can you order out? |
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| Neelie | Dec 22 2011, 10:49 AM Post #7 |
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princess
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I agree, stew meat is more expensive (not sure why, maybe cuz they have to cut it up?) but I use less, for 4 people plus leftovers I buy 2 or 2 1/2 pounds...for a roast I need 4 pounds, since so much fat seems to melt away...so it works out about the same. Plus we can't do chicken since ds is allergic, so I need variety in my beef dishes! But it looks like you have lots of other good suggestions...! |
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| Marion | Dec 22 2011, 12:47 PM Post #8 |
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aishes chayil
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Cold cuts and lots of salads? And your pareve kugel/latkes... |
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| npl | Dec 22 2011, 01:04 PM Post #9 |
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Bala Buste
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Neelie - when I roast dry, I'm always dismayed at how small it is when I'm done, but find there's less shrinkage with pot roasting. Also, lots of side dishes, and the vegetables from the roast, help to stretch the meat. But, I agree that a stew should stretch further than plain roast beef. With chicken getting so expensive here, sometimes I figure the roast on special probably works out cheaper per mouthful than the chicken with bones. Cheapest of all, though, is ground beef - I do a lot of meatloaf for shabbos - we slice it thin like a roast, and enjoy it cold the next day, or can heat it on the plata, and it's cheaper than deli. I can sneak veggies in, if I have time, and I make it with oats, which keeps it moist (not sure if you use oats with celiac, but the gluten/wheat free ones are expensive). Do you think I can do shepherds pie without browning the top of the mashed potatoes? My kids love it, but I always reheat it in the oven to get a crispy top. If I don't have to do that, I do the meat and potatoes on the stove, and reheat on the plata. Then again, with the kids home tomorrow, deli and latkes, or take-out sound very tempting! |
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| Marion | Dec 22 2011, 03:32 PM Post #10 |
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aishes chayil
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Instead of meatloaf...meatBALLs, and the kids can help roll them... |
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| npl | Dec 22 2011, 04:47 PM Post #11 |
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Bala Buste
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But, what sauce - I only ever made them with tomato sauce? I found brust deckle, which is my favourite cut (poor man's brisket), so that's our shabbos chanuka treat, to be pot-roasted with root veg, served with various latke varieties (I love Golden brand frozen latkes!), bourekas (trying a brand for the bat mitzva) and some veggies. Dessert will be blintzes (frozen, blueberrie) and maybe donuts, if I'm brave enough to go to the bakery tomorrow - between the snow, the kids, and the predicted line-up, I might not bother. And, with a parev oven I can make challah! Thanks everyone! |
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| zuncompany | Dec 22 2011, 06:13 PM Post #12 |
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I do chili sauce and grape jelly with mine and the kids LOVE it. Tomato sauce works too with the grape jelly. Throw it in the crock and its done :) |
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| npl | Dec 22 2011, 08:24 PM Post #13 |
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Bala Buste
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Sara - on the roast or for meatballs? I have yet to find a chili sauce with no tomato, though. I often do cranberry sauce with onion soup mix or a spice blend, if I can do tomato I do barbeque or ketchup with apple butter. Lately, I've been throwing duck sauce on it, though, because I have it handy! |
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| zuncompany | Dec 22 2011, 10:35 PM Post #14 |
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oh shoot. sorry! meatballs. |
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| Marion | Dec 22 2011, 11:28 PM Post #15 |
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aishes chayil
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Ooh, meatballs in duck sauce sounds yummy! |
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