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Mama Deb
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Suggestions - Shabbat lunch

I'm looking for suggestions for a hot dairy lunch for Shabbat.

My crockpot only has a fleishig crock, and cholent for two is kind of silly anyway.

We reheat dry food in our oven - dry to us means foods that don't turn liquid when heated (such as cheese sauce) as well as those that are already liquid (like tomato sauce.) I'd keep something warm in the oven overnight if necessary, but I'd prefer not.

At this point, the only thing that comes to mind is quiche - which, btw, would be just fine - but I'll take any other suggestion.


Actual dairy, or not fleishig?

First thing that comes to mind is salmon with a maple mustard glaze.
Or pizza with mostly vegetables and no sauce? (Or calzones, which are mostly the same thing.)
Savory bread pudding: really good bread, caramelized onions, some kind of cheese, black pepper, eggs and milk.

Either, but mostly actual dairy.

Does salmon reheat well?

The bread pudding sounds good.

Salmon reheats well, if it's not left too long (as in, I'd reheat it only after getting home from shul, not before). Baking it with something that keeps the moisture in (mustard, salsa, chutney, whatever) also helps. Though I admit, I also serve it at room temperature, and it's yummy that way too.

You can serve the salmon cold if necessary.


But I'm looking for hot.

I do a taco bake - layers of tortillas with soy meat, beans, sometimes rice and seasonings. I usually include some salsa Friday night - it gets absorbed enough I don't consider it heating a liquid. You may want to skip that step.
I also use cheese because I don't think it melts into a liquid, it just softens. YMMV

Are you going to be at Boskone?

Ooh. I like that idea. Absorbing liquid is fine - I routinely do that with rice. So long as there is no actual liquid, I'm fine.

The cheese thing I can do.

No, we don't do Boskone. One Boston convention/winter is enough for us.

A veggie Lasagna perhaps, with maybe Ricotta Cheese and Zucchini and Yellow Squash and Spinach using a whole wheat Lasagna Pasta? Hard to do for just two, unless you are willing to have it Motzei Shabbat and perhaps Sunday too.

That sounds like a loseyn - a medieval lasagna (only cheese,no tomato sauce) I used to make.

I could do that, yes.

I was going to suggest lasagna as well. It keeps very well & can be frozen in individual portions for later ...I do this all the time and take it to work as lunches.

My other go-to isn't dry, unfortunately (delicious paneer curry with homemade paneer, mmm mmm).

Recipe please? I have paneer in my freezer right now, and I need a good sauce to go with it.


I can look it up when I get home, but if you have access to a copy of "1000 Indian Recipes" by Neelam Batra, there are some good ones in there! I often appropriate the curry sauce recipe from the one called something like "Chickpeas in Traditional Curry Sauce" to use with paneer or tofu or whatever I feel like eating that day.

taco bake! we do this all the time and it reheats amazingly well. As does salmon, ziti, lasagna etc. We often make veggie burritos for shabbat lunch.

I'm concerned about the tomato sauce, frankly.

what about a tart fine with veggies?

Um. Betraying culinary ignorance here - what is that?

A tart fine is puff pastry with a topping of some sort. Here's an example recipe:


Puff pastry made with butter tastes better, but I'm not sure if the kind I get (from TJ's) is kosher. I think Pepperidge Farm (made with shortening) is.


I made the above with mock meat (lentils) and not a lot of sauce at all.

That sounds good - I wonder. That sounds like refried beans - would those work?


Here's another I had bookmarked: http://kmelion.livejournal.com/536083.html

Amplifying lasagna, salmon, and taco bake. I've reheated all of those without trouble. And quiche, of course.

Brie pizza is delicious, if it can be made kosher.

Invert a cookie sheet and coat lightly with non-stick spray. Take a can of crescent roll dough. Roll it out onto the cookie sheet but do not separate the dough. Pinch all seams together, then use hands to stretch the dough. Tears will happen but are generally easily patched. Cook crust on 375 for 5-6 minutes, until lightly golden underneath. Wrap crust in foil until ready to use, can be kept several days.

When you're ready to heat pizza, invert crust, being careful not to break it. Top with chunks of brie (about one wedge without rind), dried cranberries and chopped pecans to taste. Heat for 5-6 minutes at 375. Allow to cool slightly when it's removed from the oven, then cut and serve.