Cholent for Pesach
Thinking about my neighbors Pesach cholent it is not meat but told a thick potatoe one. I will get the recipe
If the base is potatoes and you want meat, how about adding a smokey tasting brisket or turkey, to the ingredients of a potato soup idea.
I love cholent
PS if I could I would ad it to my Purim baskets
The Rabbi's wife makes a parve potatoe cholent during Passover. I have marked this discussion, and will get the recipe after Purim. She is baking with the girls for Purim.
I will ask her after Purim. She will gladly give it to me.
I know that she does not use additives, so I assume it is potatoes, onions, Her weekly cholent is unreal delicious.
I have a crockpot. For Shabbat lunch I will be cooking lamb with Moroccan spices in chopped tomatoes, onions, celery and probably carrots. You could use chicken instead of lamb.
I will serve it over quinoa that I will cook on Friday and warm on the blech.
Many, perhaps most, stews work for Shabbat lunch.
A real Ashkenazi cholent depends on beans and barley. So it may be a day to do something else.
For a perfectly Pesach friendly alternative to barley, trying using a matzah ball mixture. One packet, follow direction according to the instructions until after the refrigeration step, only instead of forming balls, pour the entire mixture over your fully prepped cholent. In yiddish, they'd call it the "ghaniff" or "theif" for stealing all of the juice and flavors. The matzah mixture expands and forms a hermetic seal at the top of your crock pot locking in the flavors and preventing that overnight overflow that barley can so often cause. Growing up, my older brother and I would fight over how the cholent would be made that week. I was a barley guy. He used to slice his kishke and place it on top of the ghaniff. After being mixed and torn asunder with the ghaniff you get crunchy discernible bit of kishke....try it.
In our house we make "yaptsuk" which I've found means something different to everyone I tell, so what we do is basically grind potatoes (by hand of course) along with onions, garlic, meat, salt, pepper, and a little bit of water into a crock pot and let it cook like a regular cholent
I actually make this the whole year round, because I got so sick of throwing out the regular old school bean cholent every week, and the potato-cholent/ yaptsuk gets finished every week
Sounds delicious! I just saw a recipe for an overnight kugel in one of the local papers and it looked like yours but with a different preparation (350 in oven for one hour then put in oven before shabbos tightly covered at 200 degrees). I like yours better since crock-pot cooking is more to my liking. I will definitely try this out this pesach.