What should I make for Shabbat dinner?

I didn't get out to the store earlier because I was doing some work, and now I'm at home with the kid. So what's a special dinner menu that doesn't take too long to prepare?

No pork recipes please. Or beef-stroganoff type milk'n'meat mixtures. We don't keep kosher but it seems disrespectful to dish up pork chops & bacon on a Friday night.

Or pasta... pasta is easy and non-offensive.

Oh, and if you make the brisket, just don't let it dry out. I hate that.

I start my brisket in the crockpot in the morning. It's really tender by evening.

Take some large onions and slice them into thick rings. Take a packet of Lipton's Onion Soup mix and sprinkle about half of it in the bottom of your pot or pan. Take some of the onion slices and put them on top of the soup. You'll need whole seed mustard. Slather the entire brisket with the mustard and lay it on the onions and the onion soup. On top, put the remaining onions and soup mix. Cover and cook as long as required by weight. Usually I make this for two, so my brisket fits in an 8x8 square baking dish. If you are using a pan without a cover, line the pan in tin foil and then cover the whole thing in tin foil to seal it as airtight as you can.

Really, it's soooo good.

Shabbat Shalom, Ellen. :)

Mine sounds like it should be disgusting, but actually it's really good. It's a real "1950s synagogue sisterhood cookbook" recipe.

Trying to recall quantities from memory, I get:

One small brisket, say, a couple of pounds
A packet of Liptons onion soup mix
A can of ginger ale
Half a bottle of ketchup.

Rub the onion soup mix all over the brisket and brown the brisket in oil or margarine (or butter if you don't care for kashrut.) Put the brisket in your slow cooker, pour the ketchup and ginger ale over it, turn it on to low and let it go all day long.

My husband and son, who are both usually picky eaters, did not leave a scrap behind. My husband also paid the deepest compliment: after having brisket at his parents' house at Hanukkah, he told my brisket was better than his mother's!

It doesn't sound disgusting. It sounds more like pot roast. :) I'm going to try it. I'll let you know how it goes. Also, one of the reasons it didn't sound disgusting is that I've had chicken baked in black cherry soda, and it was realllly good. :)

to have roasted chicken, chicken soup, and some vegetables.

Or, there's always Brisket... Yum!

who got into an argument with a Jewish day-school teacher who insisted it was a mitzvah to eat chicken on Shabbat.

there are certain "things" that are a double mitzvah on Shabbat. :evilgrin:

:evilgrin:

Hmmm, I'm going to have to think on this one . . . I'm so used to having the meat and dairy combo available that not having it goes against the grain for me.

Maybe something with some grilled chicken?

and their attitude is, "We may be Jews but we're New Englanders, too. Hand me a bib and the butter."

Shrimp is treyf. Falls under the same rubric as serving pork on Shabbat.

:shrug:

I usually make chicken. What do you have in the house to cook?

Baruch ata Adonai, Eloheynu melech ha-olam.
asher kid-shanu b'mitzvotav, v'tzivanu
l'hadlik ner shel Shabbat.

Salad

Chicken soup with matzoh balls (she always added some Lipton chicken soup mix "for flavor".

Challah

Stouffer's Spinach Soufflé (seems nobody could tell it wasn't for real)

Ice cream for dessert.

I spent more time at their house than mine...

:-)

check

Otherwise a roast would work, if you've got one in the freezer.

Unfortunately I have no roast in the freezer.

Beat an egg. Mix together plain breadcrumbs and toasted sesame seed. Dip chicken cutlets in egg and roll in bread crumbs. Place in baking dish and pour 1 tbsp melted pareve margarine over the cutlets. Cover with foil and bake for 20 minutes at 350.

In the meantime, take one jar of apricot preserves ( or orange marmalade), a tablespoon of soy sauce and 1/4 cup of water and heat up in small saucepan. When the 20 minutes are up, pour it over the chicken and bake for another 10-15 minutes (depending on thickness of the cutlets) For passover, you can substitute matzoh meal for the bread crumbs and leave out the soy sauce. If you are using the orange preserves, a little grated ginger is nice in place of the garlic. I serve this with wild rice and green beans and of course wine and challah. Or you can serve couscous and broccoli or carrots.

Tonight for Shabbat dinner, I am roasting a turkey breast,making stuffing and green beans but you need something fast, so this is very tasty and fast, and a nice Shabbat-y meal.

I'm going to copy and keep that recipe. Maybe next week! Thanks.

n/t

SERIOUSLY.


I once had a Friday night date for dinner with a woman from work. I made my special homemade lasange, lots of meat and cheese. Yep, she was Jewish. She ate it anyway as she said she didn't keep Kosher when eating with friends. I was VERY embarrassed, I had no idea she was Jewish! Gad, I was horrified.


I did know she was married tho :evilgrin:

Google is a wonderful think (giggle)

The Torah lists bats among the non-kosher birds. This is not because the Torah is unaware of the tremendous differences in anatomy between them. Rather, it is because there is no single objectively correct system of animal classification; rather, animals are classified based on the criteria that are relevant to the task at hand. Zoology is mostly concerned with anatomy, and therefore classifies the live-bearing bats with mammals, with whom it also shares similarities of skeletal structure, rather than with egg-laying birds. The Torah, on the other hand, classifies animals based on how they stand and how they move. (The reasons for this are too complex to discuss here; see The Science of Torah for more details.)

when extending dinner invitations. Makes things much nicer all round. They get the warm fuzzy feeling of knowing that you care about their needs and I get the warm fuzzy feeling of knowing that I served them something they would actuallly eat.

never forgot it either.

With salad, and Ben & Jerry's for dessert. It was OK. Not as good as the goulash I made last week though.

The Ben & Jerry's is legal because it's for dessert and thus not MIXED with the meat.

Now that's a subtle and clever dietary restriction! Win-win all around!

:hi:

but it seems obnoxious to serve a pork roast.

My dad was Jewish but pretty much non-observant, other than celebrating the major holidays--he did the prayers quite beautifully whether he believed them or not.

The one thing he could NOT stand was pork--he was actually physically repelled by it. Bacon, on the other hand...

:hi:

Quick 'n' easy!

Learned from my great-aunt, who keeps Kosher only when she feels like it.

2 chicken breasts or other boneless, skinless chicken parts, to equal about 3/4 pound
1 lemon
tarragon
corn starch
small amount of sweetener (sugar, honey, splenda, corn syrup) to take the edge off the lemon

Slice Chicken in strips. Saute the chicken. While it's cooking, wash the lemon really,really well and slice with the rind very thin. Layer the lemon slices over the chicken, reduce heat to very low, and cover for 10 minutes.

Meanwhile, make the rice: Using a good rice (she uses Japanese short grain sushi type brown rice, which means start the rice first; I use either white sushi type or white jasmine here) and cook 1 scant cup rice in 1 cup + 1 oz (3 Tsp) water, with 1 T. minced onion (dry okay), 1 T. minced Basil (fresh works better here, lemon basil if you can find it, but dry is okay, too) and a schmidgen of schmaltz or chicken soup base. Let steam.

Obtain green vegetables of some sort. Do not add cheese. (Her attitude, not mine. I'd do steamed broccoli or kale.)

Add 1 T. corn starch to 1/2 c water, mix smooth, add to chicken and lemon. Heat until liquid is clear; stir in sweet to taste and sprinkle tarragon over the top.

Layer rice, then chicken with wilted lemons over the top on plate; ring with veggies. Feeds 3.