I’ve never made water challah myself, but I’ve heard from friends and foodies alike how good it is – even without eggs! That’s why I got excited when I saw this scrumptious looking recipe for Water Challah with Cinnamon Streusel from Classically Kosher.
Another great recipe that caught my eye this week is for Potatoes, Corn and Avocado with Horseradish Dressing. What a great summer side dish – and no dairy necessary!
I can’t get enough of sweet summer zucchini grilled and dressed simply with olive oil and salt. But if you’re looking for a side dish that takes the summer squash up a notch you might like this Couscous Salad with Zucchini and Roasted Almonds.
When I can’t figure out what main dish to make I usually turn to my tried-and-true Best Roast Chicken with citrus and fresh herbs. It always comes out juicy, flavorful and with just the right amount of crispy skin to munch on.
Happy cooking and Shabbat Shalom!
I can always count on The Challah Blog to come up with a new and exciting way to serve challah. Making a sourdough starter may seem daunting, but its not as hard as it sounds and its a great tool to have in your culinary belt. Try some Rustic Sourdough Challah for a fun twist this week!
My dad loves making broccoli rabe sauteed with garlic and olive oil, but sometimes you need to change up that same old recipe with a something new, like this Tomato and Broccoli Rabe Salad which is also perfect to use up some of those summer tomatoes.
Panzanella salad is a classic Italian salad made from day old bread and fresh veggies, and its a perfect cool side dish for hot summer days. And while we’re twisting things up this week, why not try What Jew Wanna Eat’s version of the classic dish with her Israeli Panzanella Salad.
Chicken legs are a super way to make a cheap meal – but I don’t often see good recipes just for just the chicken legs. Which is why I was delighted to find this Fennel Garlic Chicken Legs recipe, which is tasty, easy and affordable.
And last but not least is a simple sorbet recipe. But instead of something fruity, try David Lebovitz’s Chocolate Sorbet to finish off your Shabbat dinner.
Shabbat Shalom and happy cooking!
I am sure we’ve all had our share of hamburgers, hot dogs and other grilled treats this summer, but how about a Southern style barbecue Shabbat!
And what Southern themed meal would be complete without collard greens? Thankfully The Food Network has a vegetarian version – so instead of 1 Tbsp olive oil plus 1 Tbsp butter just use 2 Tbsp olive oil to make this pareve.
Admittedly this recipe for Barbecued Brisket and Burnt Ends will take you a long time, but no pain no gain – if you want some authentic barbecued brisket you are gonna have to put in some time! Serve a simple Green Bean and Tomato Salad with Tarragon Dressing on the side.
Shabbat Shalom and happy cooking!
Can you believe this is the last Shabbat of July!? Summer is flying right by though we’ve still got a few more meals to enjoy with the season’s best ingredients.
The Challah Blog never disappoints and this week they are featuring a Rosemary and Olive Oil Challah recipe that I know will be delicious. For any skeptics out there I can assure you rosemary + challah is one of the best flavor combinations – I’ve been making challah with rosemary and garlic for years!
A little salt and crunch always makes things better and so how can this Mustard Baked Chicken with Pretzel Crust not be delicious!? The mustard ensures the chicken stays moist and the pretzel crust gives a great crunchy flavor all over.
What a fantastic-ly simple side dish perfect for a summer dinner – Garlic-Caper String Beans! You can serve these warm or room temperature. Have some leftover? Throw them into a salad or some quinoa the next day for lunch.
And for a sweet finish I came across not one but two watermelon popsicle recipes that are delicious, refreshing and also so pretty. You can either go for the simple chock-full-of-fruit Watermelon Whole Fruit Popsicles or the slightly more gourmet Minted Watermelon Popsicles.
Shabbat Shalom and happy cooking!
We are well into summer which means two things to me: its hot and there are tons of fresh fruits and veggies to enjoy. In fact it seems like there’s something new in season almost every week!
Whether you have an herb garden on your window sill or a thriving herb garden outside, pesto is a wonderful way to use up all those fragrant herbs. And what’s better than just pesto: Pesto Challah from The Challah Blog to start off a summer Shabbat meal.
At this point you have probably tasted the salty-sweet pairing of a Watermelon and Feta Salad. But another refreshing and crunchy way to enjoy watermelon in a salad is with this Watermelon, Cucumber and Jicama Salad.
Move over orange chicken! Try this Grilled Skirt Steak and Peaches as a seasonal summer entree. But you can’t have steak without potatoes and these Roasted Potatoes from The Kosher Foodies is a simple and beautiful way to serve up some golden, crispy potatoes on the side.
If you have never tried making a granita the time has come – no ice cream maker required, all you need is a pyrex dish and a fork! They are super easy to make and a perfect pareve dessert for summertime so try this Strawberry Hibiscus Granita to finish off your summer meal.
Happy cooking and Shabbat Shalom!
This past week I discovered kale chips, and truly, I am an addict! I simply cannot get enough. They are super easy to make, delicious and I don’t have any guilt eating them by the bowlful. So, why not whip up some super simple kale chips as a starter to your shabbat dinner this week. PS – no reason you can’t make these for a fun snack or appetizer during Passover too!
Spring is definitely in the air, so why not make this Roast Chicken with Spring Vegetables for your main dish and help usher in the warmer weather. Oh yeah, and you could totally make THIS recipe for Passover.
I love adding zaatar to roast potatoes and other dishes, so I am loving this recipe for Zaatar Roasted Cauliflower from the Sassy Radish. You know when else you could make this recipe? You guessed it – totally Passover-friendly!
Enough veggies – how about a little more indulgent side dish with this Crispy Zucchini Potato Tart from More Quiche Please. And if you caught onto the theme, good for you…yes you can also make this tart recipe for Passover!
For your sweet ending, try these Hazelnut Cookies from The Kosher Foodies. I would serve these sweet treats with some soy vanilla ice cream and raspberries for a well-rounded dessert. Ok, you can’t make these for Passover, but I promise – we have lots of other tasty and easy Passover dessert recipes coming.
Shabbat Shalom and Happy Cooking!
My husband and I have an ongoing competition over who makes the best roasted chicken. I am not sure he and I will ever resolve this issue, but the truth is, every cook should have their own go-to roasted chicken recipe in their arsenal.
Before I share my version for the perfect roast chicken, here are a few tips that my husband and I DO agree on for making the perfect roasted chicken:
MARINATE: While my husband and I disagree about whose roast chicken reins supreme, we both agree that marinating overnight makes for the most flavorful and moist chicken. We particularly reccomend marinating the chicken by using a large, ziploc plastic bag. It allows for the chicken to be fully immersed in the marinade. For the perfect Shabbat chicken? Start marinating on Thursday night – you won’t be sorry for the extra prep!
KEEP IT WHOLE: A lot of my friends are afraid of buying an entire chicken – how do I prepare it? What do I do it without afterward? Well, first I recommend learning how to cut a chicken – it will be a skill you will wonder how you ever lived without. Once you are comfortable cutting a chicken, you will see how much more flavorful a whole, roasted chicken tastes.
UPRIGHT ROASTING: Aluminum pans are very convenient for cooking, especially on Shabbat when there is so much prep and cleanup. Nevertheless, I highly recommend switching to an upright chicken roaster. It allows for the skin to crisp on the entire chicken, and for the fat from the chicken to naturally flavor the entire bird as it cooks (not to mention its more environmentally friendly). Upright roasters are very reasonably priced, and can be found in lots of stores, such as this one from Amazon for only $12. Not only do we have two for our weekly cooking, but we also have one for Passover!
- 1 whole chicken, rinsed
- 1 orange, zested and sliced
- 1 lemon, zested and sliced
- 1 Tbsp fresh chopped rosemary
- 6 cloves garlic
- 1/2 Tbsp fresh chopped thyme
- 3 Tbsp Olive Oil
- 1/4 cup white wine
- salt and pepper to taste
In a small mixing bowl, whisk together rosemary, thyme, olive oil, wine, orange zest, lemon zest and the salt and pepper. Add the chicken to a large plastic bag that seals, and pour the wet mixture of the chicken. Add the orange and lemon slices, as well as the whole garlic cloves.
After you seal the bag, make sure the entire chicken is covered with the marinade. Refrigerate for 2-24 hours before roasting.
Preheat the oven to 375 degrees. If you like, you can stuff some of the garlic cloves and citrus slices under the skin or in the cavity of the chicken. Roast the chicken for 45-55 minutes, or until a meat thermometer reads 165 degrees.
Christmas is here, and Chinese restaurants are preparing for the Jews to take over. This week I’ve put together some Asian inspired dishes to grace your Shabbat table, and relieve the Chinese takeout industry.
To start, why not try this Jewish Turkey-Wonton Soup, which actually uses traditional kreplach as the wontons! It looks amazing.
My husband and I love this recipe for Sticky Sesame Chicken Wings and we make them all the time! Even my brother who is a bit of a picky eater likes the recipe. This would go great with some perfectly cooked white or brown rice, and perhaps a slaw such as this Asian Slaw with Ginger-Dressing.
For dessert? Keep it simple and put out some sliced pineapple or orange wedges. Ah, brings back fond Chinese restaurant memories.
Shabbat Shalom, Happy Cooking, and Happy Holidays!