Good Shabbos, Shabbat Shalom! This is the first Shabbos since we turned back the clocks so Shabbat starts much earlier this week. I decided it would be helpful to feature some fabulous family favorites that require little effort to prepare and that come together quickly when you’re short on time.

This weekend is the Shabbat Project www.theshabbosproject.org and Jews from around the world will unite to keep one Shabbos together. Many people will be having guests at their Shabbat table and will experience the joys of Shabbat by “Keeping it Together.”

Perhaps you attended a Challah Bake in your community this past week and you mixed, kneaded, shaped and baked your own challah. There were more than 1000 Challah Bakes around the world and thousands of women participated, “Kneading it Together!” If you want to make your own challah at home, here’s how:

READ: THE SHABBAT TABLE: AWARD-WINNING CHALLAH RECIPES

Then there’s chicken soup. I’ve trained many chefs on how to make chicken soup properly. When they would ask me the secret to making a good Jewish chicken soup, I’d reply: “You need to put the chicken in the pot, not wave it over the top!” Norene’s Chicken Meatball Soup makes a heart-warming start to your Shabbat meal and everyone loves it, especially the kids:

READ: THE SHABBAT TABLE: CHICKEN SOUP FOR THE BOWL

A friend once shared these words of wisdom with me: “It’s not what’s on the table – it’s who’s at the table.” So take it easy, keep it simple, and have a very special Shabbat with family and friends. Enjoy!

HEAVENLY CHICKEN
Adapted from The New Food Processor Bible by Norene Gilletz (Whitecap)

This comes together quickly with very little effort. It’s a winner!

2 broilers, each cut in 8 pieces
3/4 to 1 cup Italian salad dressing (homemade or store-bought, regular or low-calorie)
3/4 to 1 cup apricot, peach or pineapple jam
1 Tbsp lemon juice
1 pkg dry onion soup mix

Place chicken pieces in large sprayed roasting pan.

Steel Blade: Combine remaining ingredients and process for a few seconds, until blended. Pour over chicken. (May be marinated for several hours or overnight in refrigerator; turn once.)

Bake, uncovered in a preheated 350 F oven about 2 hours, until golden brown. Baste occasionally.

Makes 8 servings.

NO FRY “FRIED RICE”
Adapted from The New Food Processor Bible by Norene Gilletz (Whitecap)

Assemble the ingredients for this family favorite in a large covered casserole, put it into your oven, and an hour later, the aroma wafting through your house will have everyone believing you spent hours slaving away over a hot stove!

2 cups uncooked rice
1 to 2 Tbsp oil
1 pkg dry onion soup mix
3 Tbsp soy sauce
1 green or red bell pepper, halved
2 cups mushrooms
1 can water chestnuts
1 can sliced bamboo shoots
4 cups liquid (reserved juices from canned vegetables, plus cold water)
Salt and freshly ground black pepper to taste

Combine rice, oil, soup mix, and soy sauce in a large sprayed casserole. Mix well.

Insert Slicer in food processor: Slice pepper and mushrooms, using light pressure. Drain canned vegetables and reserve liquid. Slice water chestnuts, using firm pressure.

Combine all ingredients in casserole and mix well.

Cover and bake in a preheated 350 F oven about 1 hour, or until all liquid is absorbed.

Yield: 8 servings.

GLAZED APRICOTS CARROTS AND PEPPERS
Adapted from Healthy Helpings/MealLeaniYumm! (Whitecap)

This dish is sure to become a family favorite – it’s quick, easy, healthy and yummy!

2 lb carrots, peeled and sliced
1 red pepper, diced
1 onion, diced
1/4 cup apricot jam (preferably low-sugar)
2 Tbsp fresh dill, minced
Salt and pepper to taste

Slice carrots 1/2 inch thick. Cook in boiling salted water until nearly tender, about 10-12 minutes. Add red pepper and onion and simmer 4 or 5 minutes longer.

Drain well and return to heat. Stir in jam and dill; mix well. Add salt and pepper to taste.

Yield: 6-8 servings.

Norene Gilletz is the leading author of kosher cookbooks in Canada. She is the author of twelve cookbooks and divides her time between work as a food writer, food manufacturer, consultant, spokesperson, cooking instructor, lecturer, and cookbook editor. Norene lives in Toronto, Canada and her motto is “Food that’s good for you should taste good!” For more information, visit her website or email her at [email protected].