Shabbos Food With A Twist

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  • #592646
    Sacrilege
    Member

    I don’t enjoy “Shabbos Food” (Cholent, Kugel, Egg Salad, Deli Roll…)

    Whenever I get the chance (work permitting) I make Shabbos for my family and I change it up a bit, putting a modern twist on the classics.

    Do you make anything interesting or not typical for Shabbos?

    Please Share!

    Have A Good Shabbos!

    #701769
    blinky
    Participant

    I don’t enjoy “Shabbos Food”- <sigh> you dont know what you are missing in life:(

    #701770
    Sacrilege
    Member

    Not much 😉

    #701771
    real-brisker
    Member

    How do you not like CHOLENT! yum yum yumE

    #701772
    Sacrilege
    Member

    Hmmm…

    Maybe its because I like food I can identify.

    IDK, never liked it.

    #701773
    postsemgirl
    Member

    Here we go again!

    brisker- it’s spelled Chulent

    sacrilege- I don’t understand how you can say such a thing! Shabbos food is the BEST!

    #701774
    Sacrilege
    Member

    It may be the best, I just dont enjoy it 😉

    #701775
    jobless
    Member

    There IS hope… I never either liked cholent or kugel and was not a big fan of chicken either. I don’t know how it happened exactly, but when I got engaged I began to like kugel and when I got married, I started liking chicken. I still don’t really like cholent, but I do eat the potatoes and meat (which I always did…)

    #701776
    WIY
    Member

    Sacrilege

    It may just be a matter of not tasting good Shabbos food. No offense to your mother but not everyone knows how to make good cholent, kugel…

    #701777
    mybat
    Member

    This week I made matza ball soup (typical), steaks with garlic and chilis (not typical) and for the morning I made chicken with sweet potatoes (not so typical).

    I also make syrian salads with a mexican twist (just nore spicy) 😉

    #701778
    real-brisker
    Member

    postsemgirl – how do you have a right or wrong way to spell a yiddish word?

    #701779
    WolfishMusings
    Participant

    OK everyone, how about instead of castigating Sacrilege for her sacrilegious taste buds, just simply give her some answers. 🙂

    I’ll give it some thought and tell you if anything comes to mind.

    The Wolf

    #701780
    d a
    Member

    Sacrilege, so tell us what type of “twist” you make and maybe we can find some other ideas for you.

    #701781
    WolfishMusings
    Participant

    Thinking back a bit —

    We sometimes have sweet & sour meatballs and spaghetti for Shabbos.

    This week I made Scarborough Fair chicken which in the past was a hit.

    The Wolf

    #701782
    theprof1
    Participant

    Every shabbos food has a source in a spiritual concept, either to remind us or to act as a catalyst. The hot foods we eat on shabbos day are to show the tzedokim that we are permitted to have a fire in our house, as long as we don’t actually do anything with it on shabbos. Some foods are particular to a former land where we lived, such as Poland or Hungary or Syria. Syrians make the hot shabbos food from rice and chickpeas and call it “chamin” or hot. Polish use potatoes and Hungarians use beans. The concept is to eat a food that’s been cooking until shabbos lunch. But as was mentioned, maybe you always had lousy food. So let’s hear your twists? Maybe we can tweak your twists.

    #701783
    real-brisker
    Member

    Not liking Any shabbos food is a pretty big margin! Are you a vegetirian? Is it shabbos foods thats the problem or even during the week you dont like most foods? If you like certain foods that you have during the week there is nothing wrong to eat them on shabbos. There is no mitzvah in specificly cholent, chicken soup, gifelte fish, and potato kugel, The mitzvah is busar, dagim and also that there should be chamin – hot food. So if you have foods that you like that fit these critereas its perfectly fine. Otherse if its that you just don’t like most food in general; than there is not much I can help you with.

    #701784
    Sacrilege
    Member

    WIY

    My mother isnt offended 🙂

    My mother doesn’t make cholent my father does (and I never eat cholent no matter where I go)

    Wolf

    Thank You 😀

    d a

    Instead of Chicken Soup I make Cream Of Chicken.

    For potato kugel (I usually have to make a small one for the Purists) I’ll make either a doughless potato knish or a homemade potato/onion or potato/spinach knish (yes, I make the dough)

    I like mini things (Tapas is my new favorite addiction) like instead of a big apple kugel mini apple crumbles.

    I’ll make a big pasta with grilled sausage roasted Italian peppers Olive oil and basil.

    I’ve tried a million diff recipes of schnitzel, the most interesting being Falafel encrusted chicken breast.

    I’m running out of ideas…

    #701785
    real-brisker
    Member

    Your allowed to make the same thing more than one time!

    #701786
    bpt
    Participant

    Growing up, all we knew of in terms of salads was iceberg lettuce, peppers and tomatoes. Dressing was mayo and ketchup mixed together.

    Now, we refer to Salad Time, whose options can give you a new salad each week.

    Cholent, chicken soup, kugel are basicaly unchanged from the way we had it as kids though.

    And PostSem –

    When I’m speaking / writing in English, its CHOlent; when speaking yiddish, its CHUlent. (oddly enough, my ivrah has the litvish accent; its only yiddish where the BP in me shines 🙂

    #701787
    WIY
    Member

    Sacrilege

    You are making me very hungry. Lol!

    #701788
    Sacrilege
    Member

    real-brisker

    I get bored easily 😉

    #701789
    real-brisker
    Member

    There are so many kosher cook books to browse through.

    #701790
    theprof1
    Participant

    Sacrilege

    Truth is that you’re making traditional foods in a non-traditional way so who cares as long as everybody enjoys it.

    #701791
    Sacrilege
    Member

    real brisker

    I have about 85% of them plus about 25 non-Jewish ones (a little sad, I know) 😀

    prof

    I dont think ne1 cares 😉

    I was just looking for more ideas.

    #701792
    SJSinNYC
    Member

    I like to make pumpkin pie (from Libbys, not gourmet but very good).

    We don’t make much in the way of traditional foods either.

    #701793
    Sacrilege
    Member

    SJS

    What do you make?

    #701794
    postsemgirl
    Member

    brisker- wow it was a joke! dont be such a brisker. anyway there was a whole thread a while ago about how to spell chulent and about eating chulent and all that stuff. Of course you can spell yiddish any way you want.

    BP- I used to always say choolent and then one day I switched to chuhlent. we are litvish but have chasidish roots so I dont know where it comes from.

    It doesnt matter how you spell it as long as you make it well.

    And I’m actually eating some very good chulent now with some very good potato kugel.

    #701795
    real-brisker
    Member

    postsemgirl – You are the one being the brisker and correcting people for “thinking” that things are being spelled wrong!

    #701796
    Sacrilege
    Member

    postsem – The only thing worse than cholent on Shabbos is cholent any other day of the week 😉

    #701797
    minyan gal
    Member

    I have quite a confession to make – I am halfway through my 60’s and not only have I never made cholent, I have never even tasted it. From the posted comments, I am still unsure whether or not I am missing something in my life. I know that a lot of shuls serve it for kiddush on Shabbas, but at my shul they serve dairy – either knishes, kugel, blintzes, perogies or egg and tuna salad.

    #701798
    real-brisker
    Member

    sac – Are you kidding me I have cholent Wednsday, Thursday Erev Shabbos. Shabbos Motzaei Shabbos, And left overs on sunday! There is nothing better in the world than cholent!!!!

    #701799

    sacrilege- gourmetkoshercooking.com is a great site with literally hunderds of interesting recipes- I made these amazing garlic stuffed mushrooms from there (and then used the garlic stuffing to stuff chicken breast with pastrami spread this stuffing, coat in egg and bread crumbs and fry- BIG hit) also the terra chip cole slaw from there was really good, mini brocolli quiches, mini salmon quiches for appetizer (i make the dough and make them in muffin tins- so cute!), salmon roll, salmon quiche, plum tart, strawberry bread from Kosher by Design brunch section is YUM as a side dish, asian steak salad from kosher by design salad section is HEAVEN- can be served as app, side, or main—it’s delicious!, I have like a million interesting recipes, but check out that site and let me know if you need more ideas!

    #701800
    Miriam
    Member

    Shavua Tov

    How about:

    Fried breaded eggplant with a vegetable salad for entre..

    Red lentil and kasha soup with kreplach

    Stuffed peppers with a mushroom sauce

    Quinoa as a side dish

    And for dessert…A nice lemon meringue pie…..

    My family loves this meal………..

    ENJOY!

    #701802
    SRPsych
    Member

    we do “different” kugels: lukshen w/ fried onions and brown sugar; zuchinni; carrot; sweet potato pie; brocolli (crustless). We usually make the zuchinni and carrot kugels as muffins. The lukshen is good that way too.

    For Shabbat lunch, when I am not in the mood for chulent and don’t feel like frying shnitzel, I grill boneless chicken thighs. YUM! And we eat lots of rice – night and day.

    #701803
    SJSinNYC
    Member

    Sacrilege, this shabbos, instead of cholent we made lentil and saugage stew. It was red lentils, sausage, carrots, onions, potatoes, sweet potatoes and spices. So it was “cholent” but not really.

    To confess: if there is a big kiddush in shul, we eat there and then just make kiddush/motzei at home.

    Friday night is usually roast chicken and vegetables. We play around with the sauce/spice.

    I have plantains and collard greens in the fridge and my plan is to make those tomorrow. But I would totally make those two as regular dishes for shabbos too.

    #701804
    oomis
    Participant

    cholent is like chili with less “heat” ( and chili and cholent sound like cognate words anyway. If you like a beef stew, think of this as a thick one with beans.

    #701805
    Sacrilege
    Member

    Ramat – Thanks for the web site, I’m definitely going to check it out!

    Saftala – Thanks for the ideas! I’m not such a legume person but I love the stuffed veg idea!

    Psych – I’ve been trying to do the same thing, wean everyone off kugels and get them to eat “fancy” pastas or diff rice dishes… Basically starch that you dont cut out of a 9×13 pan 😉

    #701806
    anon for this
    Participant

    Lots of great ideas here. I’d like to see some recipes if possible:

    Wolfish Musings, how do you make Scarborough Fair chicken? I’d guess it includes parsley, sage, rosemary, and thyme, but can you post the details?

    Sacrilege, most cream soups include milk or cream. How do you make your cream of chicken soup?

    SJS, how do you make the pumpkin pie?

    #701807
    Sacrilege
    Member

    anon – I first make a regular chicken soup.

    Then I dice and sautee carrots/onions/celery then I make a roux (equal parts fat and flour) it depends on how much soup you are making if you are making a massive amount you would have to make a bigger roux because you have to thicken a larger amount of soup, for about 8-10 people I do 1/3 C. margarine (you can use oil but margarine is more fattening 🙂 I think makes it taste better) and 1/3 C. flour. Disolve the margerine and then pour in the flour, keep stirring so that there are no clumos and that it doesnt burn, it should look like a light caramel paste. Then ladle in the soup (it thickens up pretty much instatntly keep stirring). Keep an eye on it you may have to add water it can get very thick, you dont want porridge. Cube up the pieces of boiled chicken that you made the original chicken soup with and mix it in the soup.

    Serve & Enjoy!

    #701808
    smartcookie
    Member

    Sac- do you like any kind of fishes? Because I can give you some good fish recipes lkovod shabbos.

    #701809
    i love coffe
    Participant

    morrocan fish- you can use salmon or tilapia, then add some thin sliced tomatoes, onion, black/green olives, alot of olive oil (you can never have too much, dont worry its very healthy), tomatoe sauce, and some spices (salt, pepper, garlic powder)to spice things up any way you like.

    hope im not missing anything else.

    for our chamin, we put a bunch of stuff in the slow cooker like potatoes, chickpeas, beans, carrots,eggs, onoin and a clove of garlic for flavor. fill the slow cooker with water, add oil, spices, and your off to go! (it looks a lot like a soup and its very yummy)

    we also add rice in a rice bag on the top and then cover it with the lid. once youre ready to eat lunch just dig in!

    #701810
    postsemgirl
    Member

    brisker- you make me laugh. And yes I agree that chulent is the best any day!

    sac- ouch! You obviously didn’t taste good chulent. Come on over to my house and get some real good stuff!

    #701811
    Sacrilege
    Member

    cookie – I am allergic 🙁

    #701812
    WIY
    Member

    Sacrilege

    Most men like heimish kosher food (kugel cholent ptcha…)

    Ok I was joking about the Ptcha lol but its kdai to know how to make good potato kugel and cholent even if you dont care for it. I know plenty of women who make things for their husbands that theyd never eat.

    #701813
    smartcookie
    Member

    Shoots, pity, fish is yum. Otherwise I can’t help. We cook shabbos pretty traditional!

    I hope you’ll find what to eat:)

    #701814
    Homeowner
    Member

    I, too don’t care for cholent. Vegetarian chili, however, is great.

    #701815
    trunge
    Member

    For soup, I make a squash soup or sweet and sour cabbage that is usually gone. On the other hand, when we have to people who are used to traditional shabbos foods, I will make chicken soup, but put curry turkey meat balls in there. As for cholent, we make it every week, but with a twist. Kugels consist of different typed of veggie ones, fruit ones and then the usual ones. If you want recipes- let me know!

    #701816
    charliehall
    Participant

    We don’t eat meat and never serve Eastern European food for Shabat.

    This past Friday night I did the cooking. The meal was Indian food:

    Tomato salad with scallions, cilantro, and lemon juice, from a book of Indian Jewish recipes

    Toor dal (large yellow lentils with spices including cumin, coriander, tumeric, mustard seeds, cardamon, and cloves)

    Fish curry, also from a book of Indian Jewish recipes

    Rice seasoned with onion, pepper, tumeric, cardamon, cloves, and cinnamon

    🙂

    #701817
    Sacrilege
    Member

    WIY

    Lets not get carried away, obviously I’ll make my future Husband (I think he deserves to be in caps no? 😉 the food he likes to eat.

    #701818
    charliehall
    Participant

    BTW we have found that Indian dal (lentil) recipes do very well when left on the blech overnight and served Shabat afternoon. They can be a very tasty, flavorful substitute for the traditional Eastern European cholent. I make a point of serving masoor dal (red lentils) on Parshat Toldot; they are the easiest lentils to prepare.

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