Israeli Chicken
1 chicken cut into quarters or 4 hind quarters.
2 tsp turmeric
2 tsp paprika
2 tsp cumin
2 tsp garlic powder
Pepper/salt
Olive oil to coat pan
2 large onions ¼ or 3 small
5 or 6 chop garlic.
1/2 cup of wine
In a bowl, combine about 2 tsp each of turmeric, paprika, cumin, garlic powder. Sprinkle pepper/salt on each piece of chicken, and then rub the spice mixture on both sides of each piece of Chicken. Brown the chicken on both sides in olive oil. . Also, may need to add more oil as you brown the chicken. As each piece browns, remove it to another bowl. While browning, slice two large onions and chop garlic. After all of the chicken is browned, add the onions and garlic to the pan and sauté until wilted. Layer the chicken and onions in the crock-pot. Add about 1/2 cup of wine to the skillet to de-glaze the pan. After all the little bits come off the bottom, pour the liquid into the crock-pot. Cook on high for about 3 to 4 hours then turn down to low. Serve over
Cous-Cous.
Mediterranean Fish Stew
INGREDIENTS
In a large pot over medium heat, saute the garlic and onions in the olive oil for 5 minutes, stirring constantly. Add the tomatoes with liquid, water, parsley and cilantro. Bring to a boil, reduce heat to low and simmer for 15 minutes.
Stir in the Worcestershire sauce, cinnamon, paprika and fish. Simmer over medium heat for 10 minutes. Add the pasta and simmer for an additional 8 minutes, or until pasta is tender. Season with salt to taste and ground black pepper.
Fish Chowder
INGREDIENTS
· 2 tablespoons vegetable oil
· 3 stalks celery, chopped
· 2 carrots, chopped
· 1 onion, chopped
· 1 green bell pepper, chopped
· 3 cloves garlic, minced
· 3 tablespoons tomato paste
· 4 cups fish stock
· 2 potatoes, peeled and cubed
· 1 (14.5 ounce) can peeled and diced tomatoes
· 2 tablespoons Worcestershire sauce
· 1 jalapeno pepper, seeded and minced
· 1 teaspoon ground black pepper
· 1 bay leaf
· 1 pound red snapper fillets, cut into 1 inch pieces
DIRECTIONS
1. Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; saute about 8 minutes.
2. Stir in tomato paste, and cook 1 minute. Add fish stock, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeno pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
3. Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.
MY Shabbat Spaghetti Recipe [this pot will feed up to 8 people]
Ingredients
1 large onion chopped
6-7 or more, cloves garlic crushed or sliced
6 mushrooms chopped
1 green bell pepper & 1 red bell pepper. coarsely chopped.
4 or 5 large tomatoes chopped
1tbl oregano, 1tab parsley, 1tea Basil, 1tea Thyme, 1tab Mrs. Dash Garlic & herb
1 cup red wine [Sangiovese]
2 jar Spaghetti Sauce [if more people show up more jars of Spaghetti Sauce can be added]
3 packages Vegetarian meat balls
1tea sugar
Directions:
In a large pot heat 2tbl Olive oil, Sautee garlic, onion, mushrooms, peppers, oregano, parsley, Basil, Thyme, & Mrs. Dash Garlic & herb for about 3 min. Add chopped tomatoes and cook 2 or 3 min, add wine and cook till wine boils for about 1min. Add
Spaghetti Sauce and Vegetarian meat balls & sugar. put fire on low and simmer for about 1 hr,
Serve over spaghetti. Or as I prefer Spaghetti Squash. [I use 2 Spaghetti Squash]
Spaghetti Squash
Directions:
1. Cut squash lengthwise, remove seeds and pulp, being careful not to dig into flesh.
2. Place shells facing downward on baking pan and bake for 45 minutes. Remove squash when done, let cool, then gently squeeze the she'll to remove the squash threads into a bowl. Set aside.
serve as regular spaghettie.
Dipping butter: [This is great with Challah.]
Ingredients
1 stick of butter or equal amount olive oil
very small bowl for each person
1/4 tea Garlic powder {in each bowl)
1/4 tea Oregano {in each bowl)
Directions: melt butter in small pan. or heat olive oil. and equal amount to each bowl, mix with a fork. Set one bowl for each person at the table to dip Challah into it. This is great with spaghetti.
---
Shabbat leftovers for Saturday day
Vegetarian meat balls subs
Ingredients
leftover Spaghetti Sauce and vegetarian meat balls. [add 1 or 2 packages of meat balls if needed and 1 jar Spaghetti Sauce if needed]
Sub roll for each person
Grated Mozzarella cheese [I use Sorrento cheese]
Directions:
Put leftover Spaghetti Sauce and vegetarian meat balls. [add 1 or 2 packages of meat balls if needed and 1 jar Spaghetti Sauce if needed] into a Crock pot and place inside liner of crock pot into [wash my mouth][wash my mouth][wash my mouth][wash my mouth] to keep for overnight. in the morning place crock pot liner into crock pot and turn on low to heat Spaghetti Sauce and vegetarian meat balls.
[This is what I do] I have bought a wall plug in timer. you can get them at Wal-Mart. It works like this: you set the timer when to come on and when to shut off, plug it into the outlet then plug your Crock pot into the timer. Remember to turn the crock pot on or it will not heat up when the timer turns on. I place the timer on to the time I want my crock pot to come on. I turn my crock pot on High in the morning, I take the liner pot of the crock pot out of the [wash my mouth][wash my mouth][wash my mouth][wash my mouth]; place it in the crock pot. It is set to turn on 1 hr before we eat and turns off as we are eating. [This works well for other foods that I want to reheat on Shabbat]
Place 3 vegetarian meat balls into a Sub roll add a little Spaghetti Sauce and top with
Grated Mozzarella cheese. Serve with chips.
Crock Pot recipes for Shabbat.
Beans, Chips, & Cheese.
1 large Onion chopped fine
3 cloves garlic crushed or chopped
1 Jalapeno chopped, Opt
1 bag Tortilla Chips
Grated Cheddar Cheese
Directions: On Friday; In a frying pan Sautee Onion, garlic, & Jalapeno. Empty into Crock pot 3 or 4 canes of black beans; add Onion, garlic, & Jalapeno and mix into black beans. On Shabbat place crock pot into liner with timer set. When beans are hot.
Put on a plate Tortilla Chips, top with Cheddar Cheese, add hot black beans to this and enjoy. Other toppings can be added: Sour cream, chopped tomatoes, pickled Jalapeno, Salsa.
Hotdogs & hamburgers
On Friday; Grill hotdogs & burgers. in bottom of Crock pot place a wire rack to keep food off the bottom of Crock pot, or use crumbled up Heave duty Aluminum foil. Add just enough water to touch the bottom of wire rack or foil. Place the cooked hotdogs on wire rack / foil, then burgers. Cover hotdogs & burgers with Heave duty Aluminum foil and with a sharp knife punch holes all over the Aluminum foil. Now place Hotdogs & hamburgers buns on top of this Aluminum foil. When your timer clicks on one hr before you eat, the steam from the water will steam your food warm.
Alternative to water, this is what I do: I grill my burgers and boil my hotdogs in beer. Then in the bottom of my crock pot I put the boiled beer instead of water.
Serve with chips.
Other Shabbat foods that can be heated for Saturday.
Corn on the cob [add a little water to crock pot will steam precooked corn warm]
Vegetation Baked beans [precooked hotdogs can be laid on top of Vegetation backed beans and heated]
beef stew
1 chicken cut into quarters or 4 hind quarters.
2 tsp turmeric
2 tsp paprika
2 tsp cumin
2 tsp garlic powder
Pepper/salt
Olive oil to coat pan
2 large onions ¼ or 3 small
5 or 6 chop garlic.
1/2 cup of wine
In a bowl, combine about 2 tsp each of turmeric, paprika, cumin, garlic powder. Sprinkle pepper/salt on each piece of chicken, and then rub the spice mixture on both sides of each piece of Chicken. Brown the chicken on both sides in olive oil. . Also, may need to add more oil as you brown the chicken. As each piece browns, remove it to another bowl. While browning, slice two large onions and chop garlic. After all of the chicken is browned, add the onions and garlic to the pan and sauté until wilted. Layer the chicken and onions in the crock-pot. Add about 1/2 cup of wine to the skillet to de-glaze the pan. After all the little bits come off the bottom, pour the liquid into the crock-pot. Cook on high for about 3 to 4 hours then turn down to low. Serve over
Cous-Cous.
Mediterranean Fish Stew
INGREDIENTS
- 4 cloves garlic, minced
- 2 onions, chopped
- 1 tablespoon olive oil
- 1 (28 ounce) can crushed tomatoes
- 6 cups water
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 2 tablespoons Worcestershire sauce
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 1/2 pounds cod fillets, cubed
- 3 ounces dry pasta
- salt to taste
- 1 tablespoon ground black pepper
In a large pot over medium heat, saute the garlic and onions in the olive oil for 5 minutes, stirring constantly. Add the tomatoes with liquid, water, parsley and cilantro. Bring to a boil, reduce heat to low and simmer for 15 minutes.
Stir in the Worcestershire sauce, cinnamon, paprika and fish. Simmer over medium heat for 10 minutes. Add the pasta and simmer for an additional 8 minutes, or until pasta is tender. Season with salt to taste and ground black pepper.
Fish Chowder
INGREDIENTS
· 2 tablespoons vegetable oil
· 3 stalks celery, chopped
· 2 carrots, chopped
· 1 onion, chopped
· 1 green bell pepper, chopped
· 3 cloves garlic, minced
· 3 tablespoons tomato paste
· 4 cups fish stock
· 2 potatoes, peeled and cubed
· 1 (14.5 ounce) can peeled and diced tomatoes
· 2 tablespoons Worcestershire sauce
· 1 jalapeno pepper, seeded and minced
· 1 teaspoon ground black pepper
· 1 bay leaf
· 1 pound red snapper fillets, cut into 1 inch pieces
DIRECTIONS
1. Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; saute about 8 minutes.
2. Stir in tomato paste, and cook 1 minute. Add fish stock, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeno pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
3. Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.
MY Shabbat Spaghetti Recipe [this pot will feed up to 8 people]
Ingredients
1 large onion chopped
6-7 or more, cloves garlic crushed or sliced
6 mushrooms chopped
1 green bell pepper & 1 red bell pepper. coarsely chopped.
4 or 5 large tomatoes chopped
1tbl oregano, 1tab parsley, 1tea Basil, 1tea Thyme, 1tab Mrs. Dash Garlic & herb
1 cup red wine [Sangiovese]
2 jar Spaghetti Sauce [if more people show up more jars of Spaghetti Sauce can be added]
3 packages Vegetarian meat balls
1tea sugar
Directions:
In a large pot heat 2tbl Olive oil, Sautee garlic, onion, mushrooms, peppers, oregano, parsley, Basil, Thyme, & Mrs. Dash Garlic & herb for about 3 min. Add chopped tomatoes and cook 2 or 3 min, add wine and cook till wine boils for about 1min. Add
Spaghetti Sauce and Vegetarian meat balls & sugar. put fire on low and simmer for about 1 hr,
Serve over spaghetti. Or as I prefer Spaghetti Squash. [I use 2 Spaghetti Squash]
Spaghetti Squash
Directions:
1. Cut squash lengthwise, remove seeds and pulp, being careful not to dig into flesh.
2. Place shells facing downward on baking pan and bake for 45 minutes. Remove squash when done, let cool, then gently squeeze the she'll to remove the squash threads into a bowl. Set aside.
serve as regular spaghettie.
Dipping butter: [This is great with Challah.]
Ingredients
1 stick of butter or equal amount olive oil
very small bowl for each person
1/4 tea Garlic powder {in each bowl)
1/4 tea Oregano {in each bowl)
Directions: melt butter in small pan. or heat olive oil. and equal amount to each bowl, mix with a fork. Set one bowl for each person at the table to dip Challah into it. This is great with spaghetti.
---
Shabbat leftovers for Saturday day
Vegetarian meat balls subs
Ingredients
leftover Spaghetti Sauce and vegetarian meat balls. [add 1 or 2 packages of meat balls if needed and 1 jar Spaghetti Sauce if needed]
Sub roll for each person
Grated Mozzarella cheese [I use Sorrento cheese]
Directions:
Put leftover Spaghetti Sauce and vegetarian meat balls. [add 1 or 2 packages of meat balls if needed and 1 jar Spaghetti Sauce if needed] into a Crock pot and place inside liner of crock pot into [wash my mouth][wash my mouth][wash my mouth][wash my mouth] to keep for overnight. in the morning place crock pot liner into crock pot and turn on low to heat Spaghetti Sauce and vegetarian meat balls.
[This is what I do] I have bought a wall plug in timer. you can get them at Wal-Mart. It works like this: you set the timer when to come on and when to shut off, plug it into the outlet then plug your Crock pot into the timer. Remember to turn the crock pot on or it will not heat up when the timer turns on. I place the timer on to the time I want my crock pot to come on. I turn my crock pot on High in the morning, I take the liner pot of the crock pot out of the [wash my mouth][wash my mouth][wash my mouth][wash my mouth]; place it in the crock pot. It is set to turn on 1 hr before we eat and turns off as we are eating. [This works well for other foods that I want to reheat on Shabbat]
Place 3 vegetarian meat balls into a Sub roll add a little Spaghetti Sauce and top with
Grated Mozzarella cheese. Serve with chips.
Crock Pot recipes for Shabbat.
Beans, Chips, & Cheese.
1 large Onion chopped fine
3 cloves garlic crushed or chopped
1 Jalapeno chopped, Opt
1 bag Tortilla Chips
Grated Cheddar Cheese
Directions: On Friday; In a frying pan Sautee Onion, garlic, & Jalapeno. Empty into Crock pot 3 or 4 canes of black beans; add Onion, garlic, & Jalapeno and mix into black beans. On Shabbat place crock pot into liner with timer set. When beans are hot.
Put on a plate Tortilla Chips, top with Cheddar Cheese, add hot black beans to this and enjoy. Other toppings can be added: Sour cream, chopped tomatoes, pickled Jalapeno, Salsa.
Hotdogs & hamburgers
On Friday; Grill hotdogs & burgers. in bottom of Crock pot place a wire rack to keep food off the bottom of Crock pot, or use crumbled up Heave duty Aluminum foil. Add just enough water to touch the bottom of wire rack or foil. Place the cooked hotdogs on wire rack / foil, then burgers. Cover hotdogs & burgers with Heave duty Aluminum foil and with a sharp knife punch holes all over the Aluminum foil. Now place Hotdogs & hamburgers buns on top of this Aluminum foil. When your timer clicks on one hr before you eat, the steam from the water will steam your food warm.
Alternative to water, this is what I do: I grill my burgers and boil my hotdogs in beer. Then in the bottom of my crock pot I put the boiled beer instead of water.
Serve with chips.
Other Shabbat foods that can be heated for Saturday.
Corn on the cob [add a little water to crock pot will steam precooked corn warm]
Vegetation Baked beans [precooked hotdogs can be laid on top of Vegetation backed beans and heated]
beef stew
