Shabos Day Meal
Does anyone have any interesting ideas of something to serve at the Shabos day meal, other than the usual liver, deli, and cholent?
What about a cold chicken salad with
-grilled, thinly sliced chicken
-honey mustard dressing
My aunt made it and it was awesome.
We have also done a cholent and several salad lunch with a green salad, egg salad, eggplant salad, a marinated corn salad, and 2 or 3 other salads. Very original, fresh and fun.
I don't know if this classifies as a "recipe", after years of making lamb stew, this is what i do. Comes out delicious every time - there is never any left!
Heat oil on the bottom of a large pot. Brown 6 lamb shanks. (If you are making this for shabbos, transfer the browned shanks into the crockpot at this point) Add the following:
2 28 oz. cans tomato sauce, and an equal amount of water.
1-2 cups red wine (a good merlot or cabernet makes all the difference here).
6-10 fresh rosemary sprigs, or a libral amount of dried rosemary.
2 tsp salt.
Baby carrots (as many as you like)
Baby red potatos, halved (as many as you like)
Celery, cut into pieces one inch long (you guessed it, as much as you like!)
If you are making this in the crockpot for shabbos, add several washed but unpeeled zuchini cut into large chunks at this point. If you are making this in a pot, hold off with the zuchini until later.
Bring the stew to a boil, then leave on a low boil 3-4 hours. Cut unpeeled zuchini in round slices, and add to the pot. Remove the cover and let simmer until the sauce has thickened. Add salt and black pepper to taste.
A couple pointers. When making this in the crock pot, make sure the zuchini slices are larger than normal, or they will disintegrate. If you are a herb lover, add whatever you like: thyme and basil have both worked well, but DO NOT replace the rosemary. And it is worth spending a couple extra bucks for a good wine. It really adds alot to the stew, and whatever is left in the bottle is a perfect complement dinner (or lunch) time.
Wow, I think this is the longest post I ever wrote. Happy cooking!
Try serving the things you've served before, only in a different way.
To your egg salad, add some spicy mustard while subtracting an equal amount of mayonnaise. Or throw in some chopped chives, or some dill.
Add chopped green olives to tuna salad.
Serve a sandwich buffet with the two salads mentioned above, plus bread, rye crispbread, lox, cream cheese, thinly sliced cucumbers, chopped onion and dill. The last six ingredients together form my favorite sandwich of all time!
Potato salad: Steam either Idaho or red potatoes until tender. (I leave the skins on and scrub well, but this may be inconsistent with kosher cooking; I don't know.) You can add either mayo or olive oil, perhaps some mustard, followed by the spices of your choice: salt, pepper, rosemary, dill, tarragon, whatever. (On the other days of the week, you can serve the oil version hot, which is delicious.)
Dessert: There are few fruits that don't taste fantastic topped with a dollop of vanilla yogurt. Or try a little bit of honey and grated coconut flakes on top. I also like vanilla pudding topped with canned mandarin orange slices and some coconut.
Beverage: try herbal iced tea.
Here are some thoughts.
1.) Visit your local jewish day school and buy their cookbook. I was amazed at all the cool twists on recipes - kugels, and time saving tips.
2.) Salad - this is my favorite, easy thing. One bag of pre-cut cole slaw (star-k is avail on some brands) 1/4 cup oil
1/4 sugar or splenda
1/4 cup vinegar
1/4 cup mayonnaise
1/4 horseradish (white is preferred. otherwise it gets pinkish)
dash/sprinkle of dill
Mix all (easier to mix wet ingredients then add cabbage)- let it stand overnight - stir before serving.It's got a nice kick to it
2.) Kugel, zucchini can be done ahead and frozen
2 tbsp. mayo
3/4 c coffee rich
2 tbsp onion soup mix
2 tbsp margarine
2 tbsp flour
Cut the zucchini into 3-4" pieces (roughly, you're going to cook then mash them) and place them in a pot of boiling water for 10-15 minute or until mushy with fork. Remove from water, cool, mash. Remove excess water via strainer, potato ricer, whatever means you can.
Combine other ingredients. I recommend melting/softening the margarine, then adding mayo, eggs, onion soup mix, creamer, flour. Be careful to mix carefully- otherwise you get flour lumps or margarine oil valleys.
Add the zucchini, mix well, pour into 9X13 pan, bake for 1 hour at 350. This is a good shabbos one because it has the water from the zucchini- it doesn't get dried out. Best practice is to slice when cool. Can be served hot or cold.
4.) Soup/hot dish.
My winter favorite (because I am sensitive to smells now, and sometimes the cooking cholent smell is not a good thing) is thai matzo ball soup.
Buy your standard matzo ball soup kit with soup mix.
Substitute peanut butter for the oil (i.e. eggs plus oil should be eggs plus peanut butter). You can microwave or heat slightly the peanut butter if you'd like. Need I mention no crunchy peanut butter?
Prepare matzo balls as usual.\
Next, get your soup started.
If you can find coconut milk (there are ones with heckshers, some authorities say coconut milk except from certain countries is ok, etc. you know your level of observance...) great. If not, I started using 2-4 tbsp of coco lopez- find it in the alcohol aisle of any grocery store. It's the pina colada mix. Warning, it is sweet. but it does impart a flavor to the broth. If you are really enterprising, crack open a coconut. I've tried boiling the shreded coconut, and I have to say....not so much, this...much like a watery macaroon. The original recipe calls for substituting coconut milk for the water of the soup. This I think is too much. I started with the coco lopez spoonfuls, with water and the chicken soup mix. I've done a can of coconut milk plus the water andmix. Both are good. If you like sweet/spicy, the coco lopez is good. If you like more authentic, go with the coconut milk.
To the broth add fresh cilantro. If you like spicy-ness, add a dash to a lot of thai spice mixture. In Cleveland they sell Spice Island which has lots of these mixes O-U- Thai, masala spice, etc. It tastes just like dried zhug mix that you get from Israel. So bottom line, dried chili pepper if you can't find it. In the right season you can get fresh lemongrass - it's big and stalky and you can leave it that way and fish it out before serving. Basil is also traditional, just a leaf or two is enough.
Prepare as usual. (Roll the balls, boil, reduce heat...) This is a nice, hearty thing to eat - and if you're like me, during the short winter months, when Shabbos is out early, and my third meal is more of a snack, I like to switch to dairy- so this is pareve and you can take it from there.
I take bananas that are getting a little on the brown side...but I'm too tired to make banana bread, and slide them in a small baking dish. I cover with splenda, raisins and some rum. I bake at 350 before shabbos until they are cooked. I buy the frozen whipped cream (pareve) - and use an ice-cream scoop. I keep it on the blech, serve it warm with a scoop of the "ice cream" like whipped cream. Kinda like bananas foster, and I love the hot dessert thing.
Thank you so much for all your great ideas! I really appreciate it. Good Shabbos and a freilichen Chanuka to all.