If you are used to a cholent, try this new chestnut beef recipe for shabbos lunch instead. It is perfect for fall/winter and is just as meaty as a regular chollent but much lighter, healthier, prettier and more flavorful! If you are cooking both meals this Shabbat, and have leftover chicken from your whole roasted chicken on Friday night, feel free to add it to your cucumber salad!
This can all be prepared on Thursday or Friday!
- Prepare beef and get it in oven
- Marinade chicken and bake
- Make sweet potato batter and bake muffins when meat and chicken come out of oven
- Prepare fish and bake with muffins
- On stove top, make stir fry
- Prepare cucumber salad
Sundried tomato basil tilapia
Any boneless and skinless filet of fish (preferably white in color) would work for this recipe. This is a colorful and effortless recipe that will win everyone over in seconds. It’s colors and flavors will look like you spent hours preparing, when in reality it was only a few minutes!
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Ingredients:
- 4 tilapia filet or any white colored fish
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric powder
- 1 1/4 teaspoon salt pink Himalayan
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon honey
- 1/2 cup sundried tomatoes sliced
- 1/2 cup fresh basil chopped
Directions:
- Preheat your oven to 375°F. Prepare a baking dish with parchment paper. Add the fish, not overlapping but can be touching.
- Add 1 ½ tablespoons of extra virgin olive oil, 1 tablespoon of white wine vinegar, 1 teaspoon of garlic powder, ½ teaspoon of turmeric and 1 teaspoon of salt. Mix well so each piece is evenly coated. Cover and place in oven for 14 minutes.
- In a medium sized bowl, add ½ tablespoon of olive oil. 1 tablespoon of white wine vinegar, ¼ teaspoon of salt, ½ teaspoon of honey and whisk well. Add the sundried tomato and fresh basil and mix again.
- Remove fish from oven and place sundried tomato mixture on top. Serve hot or room temperature.
Notes & Tips:
Don’t reheat the fish, just serve it at room temperature to avoid drying it out!
Honey ginger chicken
This is a great base recipe for roasting chicken whole. Don’t be afraid of it!!! It tastes worlds better (especially the white meat) and is so easy.
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Ingredients:
- 1 whole chicken
- 1 orange
- 1 onion
- 1/4 cup fresh ginger peeled and cut into large chunks
- 1/2 chili pepper cut in half, seeds removed for less heat
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons paprika
- 2 teaspoons salt pink Himalayan
- 1 tablespoon dried thyme
- 2 tablespoons soy sauce
- 1 tablespoon Balsamic vinegar
- 2 tablespoons honey
Directions:
- Preheat your oven to 375°F. Prepare a baking dish with parchment paper.
- Chop the onion in half and small dice one half and place in bottom of sheet pan. Use other half of onion to stuff inside chicken. Cut the orange in half and stuff one half inside the chicken and squeeze the other half in the sheet pan. Add chili pepper and fresh ginger to bottom of pan.
- Place chicken on top breast side up. Add the rest of the spices and sauces (drizzle the honey last) and massage the chicken until it is evenly incorporated.
- Place breast side up in the pan and cover tightly with tinfoil. Place in oven and cook for 1 hour.
- Turn oven to 425°F. Remove from oven, baste it (use a spoon to spread juices over the chicken) uncover and place back in oven for 20 more minutes or until meat thermometer reads 160°F. Carve and serve.
Notes & Tips:
If carving the chicken scares you, then either watch a quick youtube tutorial on how to, or just pull it apart because it will be so juicy and soft.
Vegetable stir fry
This is a great vegetarian and vegan dish but it would taste great with tofu, chicken or beef. Always sear the protein first, then remove it add the rest as instructed and put the protein back in last minute.
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Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 box king oyster mushrooms
- 1 package beet greens chopped, greens and whites separated
- 3 tablespoons Balsamic vinegar
- 3 tablespoons soy sauce
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons toasted sesame oil
- 1 red bell pepper finely chopped
- 1 yellow pepper finely chopped
- 1/2 chili pepper seeds removed, finely chopped
Directions:
- Prepare a skillet on high heat. Add the olive oil and get hot. Add the mushrooms and mix well. Cook for 2 minutes.
- Add the white parts of the beet root, the chili pepper, the vinegar, soy sauce, honey, sesame oil and mix well. Cook 1 more minute.
- Add the green parts and mix well for 2 more minutes.
- Remove from heat and add the red and yellow peppers right before serve.
Notes & Tips:
The green part of the beet leaf is bitter, so if you don't like that flavor use baby bok choy instead!
Chestnut beef stew
If you don't have some of these ingredients, make it anyways because any kind of beef stew that is cooked for a while is delicious. I like to put eggs (in their shell) into the liquid, the cook amazingly and have the flavor of the stew, and it is always nice to have hard boiled eggs around.
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Ingredients:
- 2 pounds chuck shoulder roast in israel #3 and #4
- 2 teaspoon salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 carrot peeled and chopped
- 1 leek chopped, white part only
- 1 sweet potatoes peeled and chopped
- 2 Jerusalem artichokes peeled and chopped
- 1/2 chili pepper chopped, seeds removed
- 1 cup chestnuts cooked
- 1 cup fresh basil chopped
- 6 dates pitted
- 1 tablespoon curry powder
- 1 tablespoon silan date honey
Directions:
- Preheat oven to 350°F. Pat meat dry and sprinkle with 1 teaspoon of salt and 1 teaspoon of pepper.
- Prepare a Dutch oven on high heat. Add olive oil and get hot. Add meat and sear for 8 minutes per side.
- Add the rest of the ingredients (including the extra teaspoon of salt) and 4 cups of water.
- Cover and place in oven for 4 hours, turning the meat over once after 2 hours. Will be soft and pull apart easily. Pull apart right before serve.
Notes & Tips:
If you are using this for Shabbat lunch, add a bit more liquid and you can place it in a crock pot on warm/low or in a pot on your hot plate all night long!
Cucumber salad
This is one of the few times I tell you to drizzle directly onto the salad instead of making a dressing separately. I on purpose said this because I like the separate flavors of this dressing.
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Ingredients:
- 4 ounces baby spinach chopped
- 1 box sprouted beans or 1 can chickpeas
- 1 cup fresh basil chopped
- 4 Israeli cucumbers sliced
- 1/4 cup techina paste
- 2 tablespoons silan date honey
- 2 tablespoons Balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt pink Himalayan
Directions:
- Prepare the spinach, sprouted beans, fresh basil and cucumbers in a large serving bowl.
- Drizzle on the rest of the ingredients and mix right before serve.
Notes & Tips:
Make sure your techina paste is a very creamy and oily consistency and not dry or hard
Savory sweet potato muffins
I love muffins. But I love savory muffins even more because I crave salt and spice but sometimes in a small beautiful moist bundle
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Ingredients:
- 3 eggs beaten
- 3/4 cup extra virgin olive oil
- 3 tablespoons techina paste
- 2 sweet potatoes peeled and grated
- 1 chili pepper seeds removed, finely chopped
- 1/2 cup scallions chopped
- 2 cups whole wheat flour
- 1/2 cup brown sugar
- 2 teaspoons baking soda
- 1 teaspoon salt pink Himalayan
Directions:
- Preheat oven to 375°F. Prepare a sheet pan with parchment paper. Place 10 baking cups on parchment paper and spray with olive oil.
- In a large bowl add the techina paste and ⅓ cup of water and mix well until incorporated. Add the eggs and olive oil and mix well.
- Add the rest of the ingredients and mix gently. Using a spoon, place the batter evenly among all the baking cups.
- Bake for 23 minutes. Serve hot, warm or room temperature.
Notes & Tips:
I buy these baking cups, that can be found in most baking sections of large supermarkets, and they create a mess free baking experience, not to mention visually pleasing!
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!
- Add eggs to your beef liquid ahead of time and you can make an egg salad
- Add leftover fish to your vegetable stir fry
- Keep your vegetable stir fry parve and add goat cheese
- Save extra pulled beef and liquid and stock or water and some more vegetables and fresh herbs to make a hearty soup for the week.
- Save the carcass of your chicken to make chicken stock
