This week we are gonna try something different for our Shabbat recipe round-up: I’m gonna share with you MY Shabbat dinner menu!
I’ll be honest- the last thing I want to do after four straight weeks of holidays is make an elaborate meal. So this week I am keeping things SUPER simple.
We always keep an extra boiler chicken or turkey breast in the freezer, so roast herb turkey breast it is! Either the night before or a few hours before you are ready to serve dinner, combine 1/2 Tbsp dried rosemary, 1/2 Tbsp dried parsley, 1/2 Tbsp dried oregano, 1 tsp paprika, 1 tsp garlic powder, salt and pepper with 2 Tbsp orange juice and 3 Tbsp olive oil. Make a paste and spread all over turkey. Cook for one hour at 375 degrees, or until the juices run clear.
My husband was going to make potato kugel over Sukkot but never got around to it, so to go with our turkey breast I’ll throw together some baked potato wedges with aioli. Just slice up some good ‘ol russet potatoes, toss with olive oil, salt and pepper, and bake in the oven, at the same time as the turkey, until crispy (a little over one hour, though sometimes longer). To make your aioli extra special? Add 1 Tbsp sriracha.
Roasted brussel sprouts with garlic will round out the meal – quarter brussel sprouts, and toss with olive oil, salt, pepper and about 4-6 whole unpeeled garlic cloves. Roast in oven, at the same time as potatoes and turkey, until brussel sprouts are caramelized and falling apart.
I am a baker first and foremost, but even I get lazy on weeks like this, so my go-to dessert is this chocolate cake recipe from the back of the Hersheys cocoa powder box! Yes, I know it calls for milk, but just replace the 1 cup of milk with either 1 cup almond milk, 1 cup coconut milk or 1 cup vanilla soy milk. I bake my cake using this bundt cake pan from Williams Sonoma, and finish the cake with a dusting of powdered sugar and maybe even some fresh berries. It will look way fancier than the actual time you spent on it.
Maybe next week I’ll feel like cooking a more elaborate meal…but for now this is just fine. My husband should just be happy I cooked anything at all!
Wishing you happy cooking (if you feel like it) and Shabbat Shalom!
Prounounced: KOO-gull (oo as in book), Origin: Yiddish, traditional Ashkenazi casserole frequently made with egg noodles or potatoes.
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.
Pronounced: sue-KOTE, or SOOH-kuss (oo as in book), Origin: Hebrew, a harvest festival in which Jews eat inside temporary huts, falls in the Jewish month of Tishrei, which usually coincides with September or October.