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Does anyone have a one-pot recipe for Shabbos lunch that will replace the boring Cholent?

Please: no beans, no kugels. Possibly something with chicken and dumplings (I don't have a good pareve recipe for that). Something interesting. I'm thinking stove rather than crockpot.

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  1. there is a new cookbook by laura frankel called jewish slow cookier recipes that has recipes to use with your cholent pot. We made a delicious dish that was cubed meat and used ale.

    1. I've been thinking about cassoulet for Shabbos. Found this recipe for a crockpot cassoulet here, using chicken instead of duck: http://southernfood.about.com/od/croc...

      I have *not* tried this, as the cassoulet is still in the convincing-my-wife-to-let-me-try-it stage. But it sure looks good.

      7 Replies
      1. re: The Cameraman

        Arroz con pollo. It's easy and delicious. The only thing outside the pot that needs to be done is quickly browning the chicken first. We've done it on the stove and in a crockpot.

        1. re: DeisCane

          I am doing arroz con pollo in the end. I will be throwing in some sweet potatoes, butternut squash and ?asian five spice? I could use a recommendation for a kicker spice and/or veg to offset the carbs.

          1. re: cappucino

            How is that arroz con pollo if there are sweet potatoes, butternut squash and asian five spice? I like all those things but they don't make sense with ACP.

            1. re: DeisCane

              Yes. It made no sense other than that it was chicken and rice. The rice was mushy. I don't see how rice would work in a crockpot for close to 24 hours. THe husband liked the flavors and was ok with it. No one else was. I will try the North African recipe below, I guess.

          2. re: DeisCane

            can u post, step by step how u do your arroz con pollo

            1. re: DeisCane

              DeisCane:
              can you post your Arroz con pollo crock pot recipe. Thank you.

            2. re: The Cameraman

              I've seen this one. It's the beans that does it in for us. I would really like to get away from the beans.

              1. re: cheesecake17

                How do you leave spaghetti in a pot overnight? Doesn't it turn to mush?

                1. re: DeisCane

                  mush is probably the stage before burnt when all the moisture evaporates out

                    1. re: DeisCane

                      The cook in yeshiva made this all the time, whether on purpose or not I don't know.

                      1. re: DeisCane

                        to me luschun kugel is really burnt spaghetti

                    2. re: DeisCane

                      I don't leave it in a pot overnight. Cook the chicken and spagetti, mix shredded chicken with cooked spaghetti and marinara sauce. Put it in an oiled disposable pan and bake it till it's 'burnt.' On Shabbat to heat it up, we put it on the blech/warmer.

                      1. re: cheesecake17

                        this is the recipe for hamin macaroni , from sherri anski [ who literally wrote the book on Hamin in israel]

                        [one can get it translated online , no doubt [ from shum,pilpel vshemen zayit---the channel 1 food tv series]


                        :החומרים
                        8 שוקי עוף, או עוף שלם מחולק
                        מלח
                        1 חבילה (500 גרם) בוקטיני (אטריות עבות וחלולות)
                        1 כוס שמן

                        גרסאת הדפסה שילחו לחבר :אופן ההכנה

                        ממליחים את חלקי העוף ומניחים לחצי שעה. מבשלים את הפסטה במים רותחים ומומלחים לפי הוראות היצרן. מסננים ומעבירים לקערה. מחממים את השמן בקדרה שאפשר להניח על הכיריים ומשחימים את חלקי העוף יפה. מוציאים מהקדרה ומניחים על צלחת בצד. יוצקים את השמן שנותר בקדרה על הפסטה ומערבבים היטב. מרפדים את תחתית הקדרה בחצי מכמות הפסטה. מניחים עליה את חלקי העוף ומכסים בשארית הפסטה. יוצקים לקדרה חצי כוס מים. מבשלים 5 דקות על להבה גבוהה. מנמיכים את הלהבה לבינונית ומבשלים חצי שעה. מעמידים עד למחרת על פלטה של שבת, או מכניסים לתנור מחומם לחום נמוך (100 מעלות).

                        1. re: lacosta

                          Ingredients:
                          8 chicken thighs, or a whole chicken cut into pieces
                          Salt
                          1 package (500 g / 1 lb) bucatini (thick, hollow noodles)
                          1 cup oil

                          Method:
                          Salt the chicken pieces, and leave them for half an hour.
                          Cook the pasta in boiling salted water, according to the manufacturer's instructions. Strain and transfer to a bowl.
                          Heat the oil in a pot that can be put on the stove, and brown the chicken pieces well. Take them out of the pot and put them on a plate on the side.
                          Pour the oil that remains in the pot onto the pasta, and mix well.
                          Line the bottom of the pot with half the pasta, put the chicken pieces on that, and cover with the rest of the pasta. Add half a cup of water.
                          Cook for 5 minutes on a high flame, then half an hour on a medium flame.
                          Let it stand until the next day on a Shabbat Plata, or else in the oven on a low heat (100 C / 200 F).

                        2. re: cheesecake17

                          see the hebrew below for the source

                          Materials
                          8 chicken or whole chicken divided
                          Salt
                          1 package (500 grams) Buakteini (thick, hollow noodles)
                          1 cup oil

                          Send to a friend Printable Version: Preparation

                          Salt the chicken and place half an hour. Cook the pasta in boiling salted water according to manufacturer's instructions. Drain and transfer to a bowl. Heat the oil in a pot on the stove you can put the chicken browned nicely. Remove the pot and place on a plate on the side. Pour the remaining oil in a pot of pasta and mix well. Line the bottom half of the pasta pot. Place the chicken on it and cover with remaining pasta. Pour casserole pot half glass of water. Cook 5 minutes on high flame. Lower the flame to medium and cook for half an hour. Place until the following Saturday on braces or oven heated to a low heat (100 degrees).

                          1. re: lacosta

                            The noodles don't turn into complete mush?

                            1. re: lacosta

                              That translation is seriously defective. I'll supply my own translation as a response to the original Hebrew.

                              1. re: zsero

                                that was a google translator, i didnt bother to re-read it....

                      2. I'm pretty sure I've posted this split pea soup recipe here before, but it's not showing up in the search. It's very hearty, and probably the cheapest Shabbos meal I ever make. This plus challah, and a salad if you like, is really a complete meal. I don't know if split peas are too bean-y for you, but if you prefer to make it in a pot on a blech rather than in a crockpot, I'm sure that'd word well.

                        Crock-Pot Split Pea Soup

                        3 medium onions, peeled
                        4 stalks celery
                        1 whole head of garlic, each clove peeled
                        1 pound split peas (about two cups)
                        1 package beef bones (neck bones are fine; a marrow bone or two makes it very rich)
                        1 1/2 tablespoons salt
                        Pepper to taste
                        1-2 large carrots, diced, optional
                        Small amount of smoked meat of your choice, optional.

                        Place onions, celery, and garlic in a saucepan and cover with water. Bring to a boil, then cook 20-30 minutes. Allow to cool slightly, then puree.
                        Place puree and remaining ingredients in a 5.5 quart crockpot. Fill with boiling water, cook on low.

                        1. As I've posted before, we do a Cuban Black Bean soup/stew (depends on the consistency when you get to it the next day - it's never the same twice) with home-smoked short ribs. The ribs fall apart overnight and the smokiness adds a lot of depth to the dish. We've never had any leftovers from this, it just disappears.

                          7 Replies
                          1. re: ferret

                            I don't have a smoker, or access to smoked short ribs. Any suggestions as to a replacement? When you posted the recipe earlier, you said they were 'key,' so I never tried it, but I'm still intrigued.

                            1. re: GilaB

                              We have a Kosher grocer in our area (Hungarian Kosher in Skokie, IL) that smokes their own pastrami and other meats - they usually have ribs available. If you're in a large metropolitan area I'd imagine there are delis or Kosher grocers that do the same. If you have a grill, you should be able to smoke short ribs. As an alternative you can braise the short ribs in the oven (and maybe add a little liquid smoke) before adding them to the crockpot. Won't be the same but it definitely won't be bad.

                              1. re: ferret

                                I'm an Manhattan apartment dweller, so no grill, and I don't live particularly near a grocer who smokes their own. (Anybody know of one in Manhattan?)

                                Why do you think the braising is helpful? Don't you think they cook long, low, and slow enough in the crock pot? I understand that the smoked ribs are cooked, but I'd think that the point of the smoking is the extra flavor imparted, rather than the precooking. I certainly don't find underdone short ribs in chulent!

                                1. re: GilaB

                                  Maybe one of the pricier butchers? Le Marais or Park East?

                                  1. re: GilaB

                                    I don't know that braising in and of itself makes the difference , but if you braise with the liquid smoke the meat will absorb the flavor as opposed to just dumping liquid smoke into the crock pot, which I think may be overwhelming. I've only done it the way I've done it, so I'm apprehensive about a "throw it all in" approach. We usually smoke the ribs in advance and then they chill in the fridge for a day or two before they go into the crock pot. I think you'll get an adequate result making a one-pot meal, but the pre-cooking of the ribs has given us a great result.

                                    1. re: ferret

                                      I'm tempted to try out your recipe with these oven smoked ribs, from Mark Bittman's MInimalist column this week: http://www.nytimes.com/2009/12/09/din...
                                      Do you think that'd work? I have zero experience with smoking, but great faith in Bittman.

                                      1. re: GilaB

                                        Can't hurt. We did a batch midweek this week because it was so cold out. Turned out great.