Try eating a lighter and healthier Shabbos this week. You should end one week and kick start the next feeling rested, well read and well fed.
This can all be prepared on Thursday or Friday!
- Prepare roast and get it in oven
- Prepare chicken and get it in oven
- In the last half hour of chicken cooking (when oven is at 425°F) put in the potatoes and stir fry vegetables
- Prep and finish stir fry chicken
- Prep coleslaw and dressing
- Make eggplant salad
Orange leek whole roasted chicken
I love whole chicken because the white meat is SO juicy and doesn't dry out. You can play around with the ingredients of what you love or have in your home - just be generous with the spices and keep the cooking technique the same for the juiciest whole roasted chicken you have ever had.
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Ingredients:
- 1 whole chicken
- 2 oranges sliced
- 2 leeks sliced, white parts only
- 1/2 chili pepper sliced
- 6 sprigs fresh rosemary
- 1 cup white wine
- 3 tablespoons honey
- 2 tablespoons extra virgin olive oil
- 3 teaspoons salt pink Himalayan
- 2 tablespoons garlic powder
- 2 tablespoons smoked paprika
Directions:
- Preheat oven to 375°F.
- Prepare a baking dish with parchment paper. Add the oranges, leeks, chili pepper and rosemary to the bottom of the pan as a bed for the chicken.
- Place chicken in pan and sprinkle and rub with the rest of the ingredients so it is evenly coated.
- Cover and place in oven for 1 hour.
- Turn oven up to 425°F and uncover the chicken. Roast for 20 more minutes.
Notes & Tips:
There are so many advantages to make a chicken whole! It tastes better, it's cheaper, it reheats better! Don't be worried about carving it, watch a video online and you will be set. You can even just let it fall apart! Save the carcass and use it for chicken stock!
Rainbow coleslaw
This coleslaw is so colorful! Feel free to add any of your favorite ingredients; my choice add-ins would be pulled chicken or feta cheese, white bean sprouts, and black sesame seeds.
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Ingredients:
- 1 head purple cabbage thinly sliced
- 2 cucumbers thinly sliced
- 2 persimmons thinly sliced
- 1 pomegranate seeds only
- 4 scallions chopped
- 1 cup rice wine vinegar or apple cider vinegar
- 1/2 cup extra virgin olive oil
- 3 tablespoons honey
- 1 teaspoon salt pink Himalayan
Directions:
- Add the vinegar, oil, honey and salt in a large container and mix well.
- Add the remaining ingredients into the container, mix well and serve.
Notes & Tips:
I personally like my coleslaw really crunchy but if you prefer soft slaw, let this sit a few hours or marinate overnight. It will get softer and more marinated with age and will taste good for up to four days in the fridge.
Hasselback potatoes
Be really careful when you cut these to not cut your thumb off! Tuck that thumb in and watch my knife skills video again. Feel free to get creative with these and add fresh garlic and your favorite fresh herbs (dill, parsley, rosemary or basil are my top choices).
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Ingredients:
- 4 potatoes
- 1/4 cup extra virgin olive oil
- 1 tablespoon garlic powder
- 1/2 tablespoon zaatar spice blend (optional)
- 1/2 teaspoon salt pink himalayan
- 3 sprigs Fresh thyme stems removed
Directions:
- Preheat oven to 425°F.
- Slice a very thin piece of the potato off horizontally, so that the potato has a flat surface to rest on. Slice the potato vertically, almost finishing the slice but not quite.
- Add the olive oil, garlic powder, za'atar and salt and rub in well into the creases.
- Bake for 45 minutes or until crispy and golden.
- Add fresh thyme and serve.
Honey garlic chicken stir fry
Usually when making a stir fry, the color gets lost and the vegetables tend to get soggy. Here is a way to avoid all of that and maximize the flavor!
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Ingredients:
- 2 pounds boneless skinless chicken thighs (pargiot) sliced into strips
- 1 can chopped tomatoes
- 2 heads garlic peeled and roughly chopped
- 2 tablespoons silan date honey
- 1/2 chili pepper chopped, seeds removed for less heat
- 1 head broccoli chopped
- 1 red pepper sliced
- 1 yellow pepper sliced
- 1 purple onion sliced
- 1 yellow onion sliced
- 3/4 cup extra virgin olive oil
- 1 teaspoon freshly ground black pepper
- 1 1/2 teaspoon salt pink himalayan
Directions:
- Preheat oven to 425°F.
- Prepare a large baking sheet with parchment paper. Add the broccoli, yellow and red peppers, and yellow and purple onions. Add a ¼ cup olive oil, ½ teaspoon of salt and 2 tablespoons of silan and mix well. Place in oven for 25 minutes.
- Combine the remaining olive oil, salt, and pepper with the chicken slices. Mix well.
- Prepare a large skillet or wok on high heat and allow oil to heat. Add the chicken in batches and cook for 4 minutes per side, until mostly cooked through.
- Remove from pan and add 1 cup of water and 1 can of crushed tomatoes. Using a wooden spoon, scrape up all the brown bits and flavor from the bottom of the pan.
- Add the garlic and chili pepper and cook for 10 minutes, mixing often.
- Add the chicken back in and mix well. Let cook for 4 more minutes. Add the roasted vegetables, mix well and serve.
Notes & Tips:
Feel free to add or subtract any of your favorite vegetables to this dish. My tops picks would be asparagus and sugar snap peas. Goes great with rice!
Pineapple braised roast
In Israel, this meat is number 2 or number 3. But you can make this with any cut of meat that can be cooked in the oven in liquid for a long period of time (braised).
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Ingredients:
- 4 pounds chuck roast
- 1 teaspoon salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 1 can pineapple slices or 1 fresh pineapple, sliced
- 1/2 chili pepper sliced, seeds removed for less heat
- 1 onion chopped
- 4 cloves garlic peeled and chopped
- 4 sprigs fresh rosemary
- 1/4 cup tomato paste
- 1 can crushed tomatoes
- 2 tablespoons natural smoke flavor optional
Directions:
- Preheat oven to 375°F. Pat meat dry and season with salt and pepper.
- Prepare a Dutch oven on high heat. Add olive oil to skillet and let it get hot. Add the meat, searing for 5 minutes per side.
- Add the rest of the ingredients and water until the meat is just covered.
- Cover and place in oven for 4 hours or until the meat is falling apart. (Check on the meat after two hours and add more liquid if necessary).
Notes & Tips:
If you are serving this for Shabbat lunch and want to put it in a crock pot, add it to a crock pot after this cooking method and make sure it is covered in water and keep on low until the next day! Or you can leave it in this pot and place in on the hotplate right before Shabbat.
Coconut eggplant salad
This is such a great dish and takes no time to make! Add your own favorite fresh herbs to it; my top choices would be mint, cilantro, or basil (or all three!)
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Ingredients:
- 1 eggplant sliced
- 3 tablespoons extra virgin olive oil
- 3/4 teaspoon salt pink Himalayan
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon garam masala spice blend
- 1/4 cup coconut milk
- 2 lemons juiced
- 4 ounces baby spinach chopped
- 1/4 cup fresh mint chopped
Directions:
- Prepare a saute pan on high heat. Add 2 tablespoons of olive oil and heat. Add the eggplant, ½ teaspoon of salt, turmeric and garam masala and mix well. Let cook for 3 minutes.
- Add the coconut milk and cook for 4 more minutes, mixing periodically. Drizzle with juice from one lemon.
- Add spinach to a bowl. Add 1 tablespoon of olive oil, juice from 1 lemon and ¼ teaspoon of salt. Mix well. Add eggplant and mix. Serve warm, room temperature, or cold.
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below.
Leftover tips for Seudat Shlishit or Sunday:
I find its always nice to have one new thing at Seudat Shlishit but why resort to egg salad and tuna? Who decided that those foods were the way to end Shabbat and start your week? Try these tips for a more exciting, easier and healthier way to end Shabbat, leaving you feeling ready to conquer the week ahead!
- Use the chicken breast from the whole roasted chicken for an amazing salad filler.
- Keep the eggplant salad parve and add feta cheese and more fresh herbs to make it taste new.
- Make pulled beef tacos (add leftover steak and coleslaw to tacos and you will be a happy camper)
- Pull apart any leftover hassleback potatoes and add them to any salad for a more filling experience!
