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The Shabbat Table: Recipes unplugged

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Recipes Unplugged published by Judaica Press

Happy belated Shabbos, Shabbat Shalom! This weekend, The Shabbat Project will be taking place world-wide and people from all walks of life who have never experienced ‘Shabbat Unplugged’ will take part in this extraordinary experience.

The Shabbat Project is a unique, grassroots Jewish identity movement that has partnered with the International Worldwide Shabbat Project. First launched in South Africa in 2013, this global initiative now spans more than 1000 cities world-wide, bringing together Jews from all backgrounds and traditions to celebrate one Shabbat together.

Recipes Unplugged by Rivky Manies (Judaica Press,) is packed with over 200 low-hassle recipes that can be prepped in 20 minutes or less. No mixers, no food processors, no gadgets needed! The most you’ll need is your oven or stovetop. You’ll find easy, delicious recipes for every type of menu or occasion (meat, dairy, and pareve), including soups, salads, starters, sides, mains, and desserts, along with full colour photography throughout.

This cookbook is perfect for when:

 

  • It’s Yom Tov and you want to prepare something quick and tasty, but you can’t use your appliances.
  • You’re away from home and don’t have access to your usual kitchen equipment.
  • You’d rather not shlep out your appliances and then have to clean them and put them away.
  • You’re tired after a long day and need to prepare a meal quickly, with no fuss.

 

I had a hard time choosing a sampling of recipes for this Shabbat article. I was tempted by so many dishes: Chinese Chicken Corn Soup, Stunning Vegetable Trifle Salad, Beef and Broccoli Teriyaki, Roasted Vegetable Wonton Cups, Lokshen Kugel in a Flash, Onion Strudel, Orzo Medley, No Cook Couscous Dish, Garlic Spirals, Continental Honey Chicken, Teriyaki Salmon, and Crockpot Pastrami Roast. Sweet treats include Oatmeal Berry Bake, Chocolate Fudge Pie, and Supreme Chocolate Chip Cookies.

Recipes Unplugged is an ideal resource for college students, young married couples who want quick meal solutions after a long day at work, busy parents who need to get dinner on the table to feed their families, or empty nesters who are tired of preparing complicated meals, but want something delicious when their families join them at the Shabbat table. Recipes use easily-available ingredients and can be prepared quickly, often directly in the serving pan to save on cleanup!

For more information or to order, contact JudaicaPress.com, 1-800-972-6201.

 

SAVORY CHINESE CHICKEN (Meat)

 

You Will Need:

 

2 lbs chicken cutlets, cut into long strips

3/4 cup soy sauce

1 red pepper, sliced into long strips

1 green pepper, sliced into long strips

5 scallions, sliced

4 Tbsp cornstarch

1 cup water

 

Start Cooking:

 

In a Ziploc bag, marinate chicken strips in soy sauce for 2 hours in the refrigerator.

 

In a medium skillet, saute peppers and scallions for 5–10 minutes.

 

Add chicken and marinade. Dissolve cornstarch in water and add to mixture. Boil until thick.

 

Simmer for 30–40 minutes or until chicken is no longer pink in the middle.

 

Serves 6

 

LAYERED RICE AND VEGETABLES (Pareve)

 

This not only looks good, it tastes great, too! Slices beautifully!

 

You Will Need:

 

2 cups rice, uncooked

1 onion, diced small

2 carrots, diced small

1 red pepper, diced small

1 (8-oz.) can mushrooms

1/2 cup oil

4 cups water

4 Tbsp onion soup mix

 

Start Cooking:

 

Spread rice on bottom a greased 9×13-inch pan. Layer vegetables as follows: onion, carrots, pepper and mushrooms.

 

Boil oil, water, and onion soup mix in a small pan; pour over vegetables and rice.

 

Bake at 350 F for 1 hour covered and 15 minutes uncovered.

 

Serves 10–12 (one 9×13-inch pan)

 

IN PAN BLONDIES (Pareve)

 

Another recipe in the pan? Yes, because who likes washing dishes? Enjoy these squares warm or cool; they’re delectable any which way!

 

You Will Need:

 

2 tsp vanilla sugar

1 cup oil

2 cups brown sugar

3 eggs

3 cups flour

1 1/2 tsp baking powder

3/4 tsp baking soda

1 cup chocolate chips

 

Start Cooking:

 

In a greased 9×13-inch pan, combine all ingredients with a fork and mix well. Smooth until surface is even.

 

Bake uncovered at 350 F for 40–45 minutes.

 

Serves 10–12

 

Norene Gilletz is the leading author of kosher cookbooks in Canada. She is the author of 12 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 and her motto is, “Food that’s good for you should taste good!” For more information, visit her website www.gourmania.com or email her at goodfood@gourmania.com.

 

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