The Joy of Kosher blog came through for me again this week in coming up with a do-ahead Sabbath lunch. Today they posted two recipes that I think would make a great lunch for this Shabbat: Bialy and Greek Chopped Macaroni Salad. Great because they both sound delicious and also great because they both sound easy. Sometimes I need easy and this week is one of them.
The Bialy recipe is an unusual yeast bread recipe in that you combine all the ingredients in your mixer bowl and use the mixer to "knead" and mix the dough. Then just plop it in a greased bowl and let it do its thing. That's pretty easy on a day that is busy with Challah baking and cleaning. I think they will go well with this salad because the loaves are filled with sauteed onions before they are baked. You make indentations with your fingers after they rise and fill the holes with the onions and bake. YUM!
The pasta salad has all of the wonderful greekish ingredients like feta cheese and kalamata olives in addition to fresh dill and roasted red peppers. My mouth is watering already and I can't wait to try this salad. My son is coming over and he is a diehard meat lover so I may have mercy on his soul and lay out some kosher salami.
My grandchildren are still very small and except for the 2 two-year old the others probably won't eat the salad. Fortunately, I discovered some neat kosher chicken nuggets at the store last week that are in the shape of hebrew letters, stars and hearts. They like them room temperature so I cook them on Friday and take them out early Saturday morning for them to munch on when they arrive. It blessed me to see them enjoy something just for them.
Check out the Joy of Kosher blog for these recipes as well as the Mexican Layered Salad. They are posted on the Lag B'Omer post. Sunday, May 22nd is Lag B'Omer but these salads would be great for the Saturday before as well.
Showing posts with label SabbathLunches. Show all posts
Showing posts with label SabbathLunches. Show all posts
Wednesday, May 18, 2011
Monday, May 16, 2011
Grilled Chicken and Broccoli Slaw
Another great salad option that is also a great recipe for Sukkot or during Passover. I found this recipe in an old issue of Southern Living. I think it was 2004. If you've never tried broccoli slaw this is a great recipe to try. I promise you'll love it.
The dressing makes quite a bit and I never use all of it. I keep it in a canning jar in the refrigerator. It also calls for 3 cups of sugar which I think it is way too much. I never put more than 2 cups if that. But here is the recipe as is - feel free to experiment.
2 cups soy sauce ( I use reduced sodium)
2 TB canola oil
8 pieces of crystalized ginger
2 cloves garlic, minced
3 cups sugar
6 boneless, skinless chicken breasts
2 to 4 (12 oz.) bags of broccoli slaw
1/4 cup chopped green onions
1 TB sesame seeds, toasted
Combine first 4 ingredients in a small saucepan over medium heat. Stir in sugar and cook for about 10 minutes (stirring occasionally) until sugar dissolves. Remove from heat. Mixture will thicken. Reserve 1 1/2 cups soy mixture and set aside.
Brush both sides of chicken evenly with remaining soy mixture. Cover and marinate for 10 minutes.
Grill, covered with grill lid, over medium high heat 6-8 minutes on each side or until done. You can also bake this.
Toss broccoli slaw, green onions, and sesame seeds. Add 1/2 cup reserved soy mixture and top with grilled chicken fillets. Serve with remaining soy mixture.
Many times I bring the slaw and dressing to work for a potluck and people are practically licking the bowl. 4 to 6 bags of broccoli slaw seems like a lot but our office which consists of about 10 ladies) devours it even though there are other dishes. It's just fantastic.
For a Sabbath lunch, I would prepare the dressing and chicken on Friday and assemble on Saturday just before lunch. When you first add the dressing to the slaw it will seem like it isn't enough but just allow it to sit for about 5 minutes and the liquid in the broccoli will breakdown and the salad will be thoroughly coated. If you are not sure how much slaw you will need, only do half at first because I don't think leftovers with the dressing on it will keep very well.
The dressing makes quite a bit and I never use all of it. I keep it in a canning jar in the refrigerator. It also calls for 3 cups of sugar which I think it is way too much. I never put more than 2 cups if that. But here is the recipe as is - feel free to experiment.
2 cups soy sauce ( I use reduced sodium)
2 TB canola oil
8 pieces of crystalized ginger
2 cloves garlic, minced
3 cups sugar
6 boneless, skinless chicken breasts
2 to 4 (12 oz.) bags of broccoli slaw
1/4 cup chopped green onions
1 TB sesame seeds, toasted
Combine first 4 ingredients in a small saucepan over medium heat. Stir in sugar and cook for about 10 minutes (stirring occasionally) until sugar dissolves. Remove from heat. Mixture will thicken. Reserve 1 1/2 cups soy mixture and set aside.
Brush both sides of chicken evenly with remaining soy mixture. Cover and marinate for 10 minutes.
Grill, covered with grill lid, over medium high heat 6-8 minutes on each side or until done. You can also bake this.
Toss broccoli slaw, green onions, and sesame seeds. Add 1/2 cup reserved soy mixture and top with grilled chicken fillets. Serve with remaining soy mixture.
Many times I bring the slaw and dressing to work for a potluck and people are practically licking the bowl. 4 to 6 bags of broccoli slaw seems like a lot but our office which consists of about 10 ladies) devours it even though there are other dishes. It's just fantastic.
For a Sabbath lunch, I would prepare the dressing and chicken on Friday and assemble on Saturday just before lunch. When you first add the dressing to the slaw it will seem like it isn't enough but just allow it to sit for about 5 minutes and the liquid in the broccoli will breakdown and the salad will be thoroughly coated. If you are not sure how much slaw you will need, only do half at first because I don't think leftovers with the dressing on it will keep very well.
Grilled Chicken Caesar Salad
This is my favorite salad of all. I love the fact that this salad has bread and chicken in it - a meal couldn't be more satifying in my opinion. It's especially delicious (in my humble opinion) if the chicken is warm from the grill and served in the salad. The combination of warm chicken and cold salad is wonderful.
I titled the recipe "grilled" chicken but most times I either bake the chicken in the oven or pan fry it. I use boneless, skinless chicken breasts or tenders and season them with salt & pepper and also a salt-free garlic seasoning blend. I spread a tiny bit of olive oil on a pan and lay my chicken breasts right on the pan. I bake them at 450 degrees until they are no longer pink in the middle. I like the outside to get a little brown but sometimes this doesn't happen before they are done. You need to be careful with chicken breasts as they can dry out quickly.
This is easily prepared in advance. I cook the chicken and allow it to cool. I dice it up and place it in a ziploc bag. I cut, wash and spin my lettuce/spinach leaves and place them in a large ziploc bag. I use Guy Fieri's recipe for croutons and allow them to cool, also placing them in a ziploc bag. And finally, I make Pioneer Woman's Caesar salad dressing and keep it in a plastic sealed container. On Saturday I simply have to open up all those bags and containers and assemble my salad. Sometimes I keep everything separate and let everyone make their own.
Other things I may put in this salad are grape tomatoes, black olives, and alfalfa sprouts. Sunflower seeds are also a nice addition.
I titled the recipe "grilled" chicken but most times I either bake the chicken in the oven or pan fry it. I use boneless, skinless chicken breasts or tenders and season them with salt & pepper and also a salt-free garlic seasoning blend. I spread a tiny bit of olive oil on a pan and lay my chicken breasts right on the pan. I bake them at 450 degrees until they are no longer pink in the middle. I like the outside to get a little brown but sometimes this doesn't happen before they are done. You need to be careful with chicken breasts as they can dry out quickly.
This is easily prepared in advance. I cook the chicken and allow it to cool. I dice it up and place it in a ziploc bag. I cut, wash and spin my lettuce/spinach leaves and place them in a large ziploc bag. I use Guy Fieri's recipe for croutons and allow them to cool, also placing them in a ziploc bag. And finally, I make Pioneer Woman's Caesar salad dressing and keep it in a plastic sealed container. On Saturday I simply have to open up all those bags and containers and assemble my salad. Sometimes I keep everything separate and let everyone make their own.
Other things I may put in this salad are grape tomatoes, black olives, and alfalfa sprouts. Sunflower seeds are also a nice addition.
But necessity is the mother of invention and I've come up with some pretty tasty and creative options. I'm still seeking however and always on the lookout for something new and innovative. I'm also still struggling with the restrictions on kindling a fire. Yes, I know - kindling a fire means not cooking; but I wonder about using a crockpot, a toaster, etc. I just recently purchased a new range and really wanted one with a "Sabbath setting" but that style of range was way out of my price range. In the winter, especially, I would like to serve hot meals for lunch, like chili or soup. I do use my crockpot a lot on Sabbath but keep flip-flopping about whether it's ok or not. I have to take a stand one way or another - I just need to decide what it's going to be.
So as I struggle with this I will be posting some of the lunches I've served on Sabbath and other options I've found in my research.
Bon Appetit
Thursday, May 12, 2011
Chicken Nugget Spinach Salad
I recently saw a Betty Crocker salad idea that I wanted to try but first I made a few changes that were more in line with the way we like to eat and the way I like to cook.
Dressing
1/3 cup extra virgin olive oil
1/4 cup lemon juice (w/zest)
1 TB honey
1/2 tsp Harvest Ground mustard
1/4 tsp kosher salt
1/8 tsp pepper
Salad
1/4 cup pine nuts
1/2 cup Panko bread crumbs
1 TB crushed garlic
1 1/2 lbs. boneless chicken breast, 1 inch cubes
2 TB olive oil
4 large shallots, sliced
4 cups sliced mushrooms
3 TB sundried tomatoes in oil
6 cups fresh baby spinach
1. Mix dressing ingredients and whisk. Set aside.
2. Toast pine nuts until toasty and aromatic. Be careful not to burn as this happens quickly.
3. Mix Panko and garlic. Toss chicken evenly and fry in hot oil until no longer pink. Set aside.
4. Heat 1 TB oil and fry shallots and mushrooms about 7 or 8 minutes. Add sundried tomatoes.
5. Remove from heat and stir in chicken. Serve over spinach. Sprinkle pine nuts and serve with dressing.
Dressing
1/3 cup extra virgin olive oil
1/4 cup lemon juice (w/zest)
1 TB honey
1/2 tsp Harvest Ground mustard
1/4 tsp kosher salt
1/8 tsp pepper
Salad
1/4 cup pine nuts
1/2 cup Panko bread crumbs
1 TB crushed garlic
1 1/2 lbs. boneless chicken breast, 1 inch cubes
2 TB olive oil
4 large shallots, sliced
4 cups sliced mushrooms
3 TB sundried tomatoes in oil
6 cups fresh baby spinach
1. Mix dressing ingredients and whisk. Set aside.
2. Toast pine nuts until toasty and aromatic. Be careful not to burn as this happens quickly.
3. Mix Panko and garlic. Toss chicken evenly and fry in hot oil until no longer pink. Set aside.
4. Heat 1 TB oil and fry shallots and mushrooms about 7 or 8 minutes. Add sundried tomatoes.
5. Remove from heat and stir in chicken. Serve over spinach. Sprinkle pine nuts and serve with dressing.
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