Tag Archives: Shabbat recipe

Shabbat Recipe Roundup

The High Holidays quickly approach, and with it, lots of cooking! The last thing you probably want to be doing as you gear up for family-filled dinners is more cooking…but alas, its time for Shabbat!

This week I put together some easy, simple recipes that won’t have you slaving over a hot stove for too long.

Fruit still abounds, so why not start your meal with this refreshing Fruity Salad with Raspberry Zinger from The Overtime Cook.

I love a good, simple roasted chicken recipe. Put it together, throw it into the oven, and 45 minutes to an hour later you have a perfect, juicy main attraction. Try The Shiksa‘s recipe this week for Honey Herb Roasted Chicken.

What does lemon plus oregano plus potatoes equal? Potato side dish perfection! Try this Martha recipe for Greek Lemon Roasted Potatoes to go alongside that beautiful herb roasted chicken.

And what could be quicker or easier than this Quick and Easy Chocolate Cake. Serve with some fresh berries, and maybe even some soy ice cream!

Happy cooking and Shabbat Shalom!

 

 

Posted on September 7, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Shabbat Recipe Roundup

Summer is certainly a season of jamming. But how about a savory jam? Try serving this Eggplant Jam alongside your challah this week to start off your Shabbat meal.

Not only do I love salads with beets, but I also love updated versions of traditional Jewish dishes such as this Borscht Salad featured this week on Jewcy. Serving with a meat meal? Just leave off the optional feta cheese.

I love making roasted potatoes for Shabbat dinner each week, but I get bored of the same old potatoes if I don’t change up my recipe now and then. That’s why I got excited when I came across this recipe for Fried Smashed Potatoes with Lemons from Giada De Laurentis.

When the sun is shining and the weather is still nice, the last thing you want to do is spend all day preparing  a main dish. This recipe for Herb Marinated Grilled Chicken from The Overtime Cook is a simple and fast way to serve up Shabbat dinner without spending all day in the kitchen. Want to pump up the flavor? Make sure to marinate the chicken overnight.

I am all about the decadent desserts, especially when chocolate is involved. But sometimes you just need a light and sweet finish to your meal such as this Melon Carpaccio with Lime.

Happy cooking and Shabbat Shalom!

 

Posted on August 23, 2012

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Shabbat Recipe Roundup

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.

And what better way to end a summery Shabbat meal than with an Israeli inspired Frozen Limonana from The Shiksa. I can’t wait to try this!

Happy cooking and Shabbat Shalom!

 

Posted on August 16, 2012

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Shabbat Recipe Roundup

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!

Posted on August 9, 2012

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Shabbat Recipe Roundup: Kosher BBQ!

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!

Trade in the challah this week for some corn bread from The Parve Baker.

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.

No barbecue would be complete without pie at the end and this pareve Peanut Butter Fudge Ice Cream Pie from Couldn’t Be Parve couldn’t be more perfect.

Shabbat Shalom and happy cooking!

 

Posted on August 2, 2012

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Shabbat Recipe Roundup

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!

 

 

 

 

Posted on July 26, 2012

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Shabbat Recipe Roundup

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!

 

Posted on July 12, 2012

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Shabbat Recipe Round-Up

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!

 

Posted on March 22, 2012

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Best Roast Chicken

Prep:
2-24 hours

Cook:
45-55 minutes

Yield:
4-6 servings


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.

Some people swear by the classic Forty Garlic Clove Chicken, and yet others are loyal to the Beer Can Chicken method.  I enjoy both these recipes, but I have another version that is my own go-to.

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!

Shannon's Perfect Roast Chicken

Posted on January 3, 2012

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Shabbat Recipe Roundup: Chinese “Takeout”

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.

You could also start with these Crisp Orange-Chicken Spring Rolls from Gourmet Kosher Cooking.

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.

If you want to serve a more basic salad, why not dress it with this Carrot Ginger Dressing from The Kosher Foodies.

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!

http://thekosherfoodies.com/

Posted on December 21, 2011

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy