Meal planning for Succos AKA: 1 pot meals. You don't need to be Jewish to help me! - Mothering Forums
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#1 of 21 Old 09-25-2007, 01:47 PM - Thread Starter
 
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The Jewish holidy of Succos is coming up and I need to figure out holiday meals that are easy to carry from my upstairs kitchen downstairs to the succah. I'm thinking one-dish meals that I can make in a foil pan, so I can make a single trip with a covered pan of food with the challah bread resting on top.

I need to figure out 6 meals for 5 people: Wednesday night, Thursday lunch, Thursday night, Friday lunch for "Yom Tov" and Friday night and Saturday lunch for Shabbat- all of these meals will take place in the succah, weather permitting. I'm not 100% certain the girls' dad will be able to make it for the daytime weekday meals, but I want to have enough food prepared just in case.

So far I've decided to make cholent for Saturday's lunch- a stew made from beef, beans, and vegetables that I'll make in my crock pot insert but put in the oven. I have beef and beef bones in my freezer already.

Help me plan 5 more meals! Already in my oven I have chicken breast cutlets in a marinade (.75 lbs), 1 lb of ground turkey, and 1.5 lbs of ground beef (frozen in .25 lb burgers, 2 bags of 3 each.) Can that meat be used for 4 separate "one pot" meals? If not, what kind of meat should I purchase to supplement what's in my freezer already?

I have plenty of frozen veggies, plus lots of dried beans in my house. I have garlic and onions and carrots. I know I'll need more carrots and onions and I can pick up any other veggies when I go shopping. I want to get this meal plan figured out before I go to the supermarket (though I'll be going to Trader Joe's today for more milk and eggs.)

Ruth, single mommy to Leah, 19, Hannah, 18, and Jack, 12
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#2 of 21 Old 09-25-2007, 02:17 PM
 
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I have a recipe for chicken in a pot. All the veggies and chicken are in one pot and you have a complete meal (it's not a stew).
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#3 of 21 Old 09-25-2007, 02:38 PM - Thread Starter
 
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Would that work with the marinated cutlets or should I buy a few whole chickens?

And is there any way to make meatloaf part of a "one pot meal"? Or does that work better when the sides are kept separate? Is there ANY way to use the ground meat in a one-pot meal?

Ruth, single mommy to Leah, 19, Hannah, 18, and Jack, 12
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#4 of 21 Old 09-25-2007, 04:36 PM
 
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I am making a Shepard's pie for one meal. That is all in one pan and uses ground beef.

I have also made meat loaf in my crock pot before. I put potatoes and carrots below it and then the meatloaf on top. Juices flow down and flavor the veggies and it is all in one pot.
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#5 of 21 Old 09-25-2007, 04:37 PM - Thread Starter
 
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How exactly does that work with the shepard's pie? What's your recipe?

Ruth, single mommy to Leah, 19, Hannah, 18, and Jack, 12
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#6 of 21 Old 09-25-2007, 04:48 PM
 
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How about a nice hot soup for one of the midday meals?

Can you serve a milk meal during Succos?

Leeky Potato Soup

2 tbs vegetable oil
2 large leeks, thoroughly washed, tough green
discarded, then chopped
1 large onion, diced
1 pound potatoes, peeled and thinly sliced
1 carrot
1 sprig parsley
1 sprig fresh dill
1/2 tsp. salt
1/4 tsp. pepper
4 cups water, or vegetable stock
1 tbs finely chopped fresh chives
1 tbs finely chopped fresh parsley

Heat oil in large pan over medium heat. Add leeks and
onion; saute 5 minutes or until softened but not
browned. Add potatoes, carrot, parsley, dill, salt,
pepper and water or broth. Bring to boiling; reduce
heat to low; cover and simmer 35-40 minutes or until
vegetables are tender. Working in batches if necessary,
puree the mixture in a blender or food processor. Serve
immediately, garnished with chives and parsley.

Makes 6 cups.
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#7 of 21 Old 09-25-2007, 04:59 PM - Thread Starter
 
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Yes, we CAN make a dairy meal, but it does make things more complicated when I have to switch the kitchen back and forth between meat and dairy to wash whatever dishes or serving utensils we use (I'm planning to use mostly disposables though.)

I'm thinking that soup isn't the best choice because it's generally harder to carry a hot soup pot downstairs than it is to carry a hot foil pan downstairs. Plus, soups tend to be "side dishes" or "appetizers" and generally aren't filling enough to be a full meal- which means having to carry more food up and down the steps. I woudln't object to a thick stew but a "soupy soup" is best left for another time.

Ruth, single mommy to Leah, 19, Hannah, 18, and Jack, 12
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#8 of 21 Old 09-25-2007, 05:05 PM
 
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We like one pot meals here.

We sometimes eat an Italian skillet meal--hamburger cooked with onion, then mixed with a can of tomatoes and some pasta. Amounts really depend on what you have and how many you need to serve. You can season it with garlic and dried herbs, or you can season it with fresh basil or really whatever you have. It ends up being a one pot spaghetti type meal.

Rachael Ray has lots of good thick stews. She calls them "stoups". One of our favorites was her hopping john soup. I made it meatless. http://www.rachaelrayshow.com/food/r...oup-with-rice/

We're also big fans of the one pot baked macaroni nad cheese here. Classic comfort food for us.
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#9 of 21 Old 09-25-2007, 05:50 PM - Thread Starter
 
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Thanks for the link Betsy- I don't think I'll use any of those recipes "as is" but it gave me some good ideas!

So, I need 6 meals:

1) Simple roast chicken and veggies (must buy chicken and veggies)
2) cholent (all ingredients in the house)
3) shepard's pie (I think I have all ingredients)
4) meatball stew (need more veggies)
5) something with my marinated BBQ chicken cutlets and veggies and tomato sauce that compliments the marinade (need more veggies)
6) ???

So, I have two recipes (meatballs and shepard's pie) that call for ground meat. which one should I use the turkey for, and which one should have the beef?

I still need a 6th meal. Should I repeat the simple chicken and veggies? Plan on a meal of mixed leftovers? Make something cold?

Ruth, single mommy to Leah, 19, Hannah, 18, and Jack, 12
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#10 of 21 Old 09-25-2007, 06:24 PM
 
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Maybe top this on a bed of rice?

Huli Huli Style Chicken
5 lbs chicken pieces
1/3 cup ketchup
1/3 cup soy sauce
1/2 cup brown sugar
3 tablespoons sherry
1 piece ginger root, crushed
1 clove garlic, crushed
Arrange chicken, skin side up, on rack of broiler pan. Broil 6 to 8 inches from unit in electric oven for 10 mintes on each side. Combine remaining ingredients; baste chicken and continue broiling for 10 more minutes on each side, basting frequently with sauce. Makes 8 to 10 servings
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#11 of 21 Old 09-25-2007, 06:26 PM
 
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Or here... since you are serving chicken as meal 5... switch to beef...

Ginger Beef ~ crockpot
Ingredients
6 medium carrots, cut into 1-inch pieces
2 medium onions, cut into wedges
1 1/2 pounds beef round steak, cut into 1/2-inch bias-sliced strips
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1/2 cup water
2 tablespoons reduced-sodium soy sauce
1 3/4-ounce envelope beef gravy mix
4 cups broccoli flowerets
3 cups hot cooked rice
Directions:
In a 3 1/2- or 4-quart crockery cooker place carrots, onions, beef strips, ginger, and garlic. Stir together water, soy sauce, and beef gravy mix. Pour over meat and vegetables in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If using low-heat setting, turn to high-heat setting. Stir in broccoli. Cover and cook 15 minutes more on high-heat setting or until broccoli is crisp-tender. Serve over hot cooked rice.
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#12 of 21 Old 09-25-2007, 06:40 PM
 
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Did you want the recipe for the chicken I mentioned in post #2?

Oh, I also have a one-pan (foil pan) lamb stew with rice recipe. It's sweet so it should be great for this time of year. Are you interested?
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#13 of 21 Old 09-25-2007, 06:46 PM
 
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tzimmes with flanken
http://www.jewishfood-list.com/recip...flanken01.html
I added beets LOL

stuffed cabbage

I'm Andrea - I have three boys - 12 year old twins & an 11 year old

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#14 of 21 Old 09-25-2007, 06:47 PM
 
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Quote:
Originally Posted by SaraFR View Post
Oh, I also have a one-pan (foil pan) lamb stew with rice recipe. It's sweet so it should be great for this time of year. Are you interested?
I am!!

I'm Andrea - I have three boys - 12 year old twins & an 11 year old

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#15 of 21 Old 09-26-2007, 10:44 AM
 
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Shepard's Pie is very easy to make. Basically it is just 3 layers of food all in one pan (some people do it as 2 layers also). It is easily adaptable to whatever you like (even just using leftovers).

The bottom layer is meat. I generally use ground beef but you can use whatever you want. Brown the meat with some seasoning, onions and peppers if you like- whatever you want.

Spread the meat on the bottom of the pan.

On top of the meat I put the contents of a bag of frozen mixed veggies (no need to cook first). But you can use whatever veggies you want. People that do 2 layers generally mix the veggies right into the meat I think.

The top layer is Mashed potatoes. You can use boxed or real, any kind of potato. Just make sure it is parve

I generally sprinkle a little paprika on top for some color.

Cover and bake for 30 minutes or so. It doesn't need long to bake as everything is already cooked really (just the veggies need to get cooked really).

That's it. I made one for lunch tomorrow.

If you want to use ground turkey that is fine. Usually what I do with turkey - especially when making more than one dish with ground meat, is combine the beef and the turkey and then use half that mixture for one dish and half for the other.
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#16 of 21 Old 09-26-2007, 11:37 AM
 
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Our shepards pie is browned ground beef on bottom, creamed corn for middle "layer", then mashed potatoes on top.

I also make a stuffed cabbage recipe into a casserole. It sounds like a lot of prep work, but then you just mix together. 4 ingredients

1.Brown ground beef (or turkey), salt pepper, onion, garlic, whatever sesonings you like. Drain grease.
2.Shred cabbage, just chop into thin strips after you cut out core. Cook in small amt of oil or butter until soft.
3. cook rice
4. open jar of sauce. (okay you can use homemade if you want.

Mix all together and heat thru. Usually if all the first ingredients are still warm, I don't even heat the sauce.
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#17 of 21 Old 09-26-2007, 12:06 PM
 
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Quote:
Originally Posted by mamadege5 View Post
4. open jar of sauce. (okay you can use homemade if you want.
Like spaghetti sauce? This sounds good, and I want to try it. Just don't want to mess it up.
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#18 of 21 Old 09-26-2007, 03:27 PM - Thread Starter
 
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OK, we seem to have things under control. We only have 6 meals set up, but I bought an extra whole chicken. If we get invited out for a meal, the extra chicken goes in the freezer for next week. If we get invited out for 2 meals, both chickens will go in the freezer. If we're invited out for 3 or more meals, I'll turn down the invitations!

If we end up having all 6 meals at home, we'll decide exactly how to prepare the last chicken when we're making it.

Ruth, single mommy to Leah, 19, Hannah, 18, and Jack, 12
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#19 of 21 Old 10-12-2008, 10:45 PM - Thread Starter
 
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I only need to plan 4 meals this year as Succos starts on a Monday rather than Wednesday.

I'm planning:

chicken stuffed with rice surrounded by veggies,
shepard's pie,
"middle eastern inspired" meatball dish made with ground turkey,
BBQ/tomato sauce chicken.

Ruth, single mommy to Leah, 19, Hannah, 18, and Jack, 12
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#20 of 21 Old 10-14-2008, 12:51 AM
 
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Some of my crockpot/one pot meals are...

Veggie Chili
Cuban Black Beans & Rice
Cabbage Rolls
Coconut Veggie Curry (great with lamb too)
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#21 of 21 Old 10-14-2008, 02:09 PM
 
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You could also do this if you use a non-dairy cornbread recipe, right?
chicken bbq pie

It's in the crockpot, easy, and transportable. Although I recommend using a NON-SWEET barbecue sauce to make it less sweet. A sweet sauce plus the cornbread is too much.
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