Home Food The Shabbat Table – One pot dinners

The Shabbat Table – One pot dinners

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Good Shabbos, Shabbat Shalom! We’re celebrating Family Day weekend in Canada and President’s Day weekend in the US, so here are some tasty, easy dishes that are a meal in one dish, making them perfect to serve either for Shabbat or your long weekend enjoyment. Dinners-in-a-dish not only save time on prep, even more importantly, they save time on cleanup!

Family Day is observed in the Canadian provinces of Alberta, Ontario, British Columbia, Saskatchewan, and New Brunswick on the third Monday of February.

No matter where you live, this is a perfect opportunity for families to gather together for a food-focused weekend and spend some quality time together cooking up an mmm…good multi-cultural meal. Everyone can pitch in to help assemble the main dish, hopefully you’ll get some help with cleanup, and then you can spend time doing fun things together. Cookies, anyone? You deserve them because you ate your veggies. This weekend, it’s all about the family!

 

STEW ITALIANO

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

Don’t let the list of ingredients scare you—this is really quick and easy to make. Check out the slow cooker method, below.

 

1/2 cup flour

1/2 tsp salt

1/4 tsp paprika

Dash freshly ground black pepper

2–2 1/2 lbs (about 1 kg) lean stewing beef or veal, cut in chunks

3 cloves garlic

2 medium onions, cut in chunks

Oil for browning (about 1/4 cup)

1/2 cup red wine

Salt and freshly ground black pepper to taste

1 tsp each dried basil and dried oregano

1 bay leaf

1 Tbsp brown or granulated sugar

1 can (28-oz/796 ml) tomatoes (salt-free or regular), drained (reserve liquid)

4 carrots

2 cups mushrooms

4 potatoes, cut in chunks

1 pkg (10 oz/300 g) frozen peas (1 1/4 cups) (do not thaw)

 

  1. Combine flour and salt, paprika, and pepper in a plastic bag. Add meat a few pieces at a time and shake to coat well on all sides.
  2. Insert steel blade in processor bowl. Drop garlic through feed tube while machine is running; process until minced. Add onions and process with 3 or 4 very quick on/offs, until coarsely chopped.
  3. Heat 1–2 Tbsp. oil in large pot or Dutch oven. Add garlic and onions and brown over medium heat. Remove from pan. Add meat a few pieces at a time and brown on all sides. Remove from pan when ready. Add more oil as needed.
  4. Add wine to pan. Stir with a wooden spoon to scrape any browned bits from bottom of pan.
  5. Return browned meat, onions, and garlic to the pan. Add salt, pepper, basil, oregano, bay leaf, and sugar. Stir in reserved liquid from tomatoes.
  6. Purée tomatoes on the steel blade until smooth; add to stew.
  7. Cover and simmer about 2 1/2 hours, until nearly tender. (If desired, stew may be baked in a preheated 300°F oven.)
  8. Insert slicing blade in processor. Cut carrots to fit feed tube. Slice carrots and mushrooms, using medium pressure. Add with potatoes to stew. Cook 25–30 minutes longer. Add peas and cook 10 minutes more. Discard bay leaf.

Yield: 4 to 6 servings. Keeps 2–3 days in the refrigerator. Reheats well. May be frozen, but omit potatoes and serve over cooked broad noodles, bow ties, spirals, or quinoa.

 

Slow Cooker Method: Instead of cooking stew on the stovetop, transfer browned meat, onion/garlic mixture, pan juices, and tomatoes to a sprayed slow cooker insert. Place sliced carrots, mushrooms, and potatoes in a bowl. Add 1 Tbsp of oil; sprinkle with salt, pepper, basil, and oregano. Mix well and wrap tightly in foil. Place foil packet on top of meat. Cover on cook on Low for 8–10 hours. Carefully unwrap vegetables and stir into stew along with peas. Cook 10 minutes longer.

 

 

CHINESE CHICKEN DINNER-IN-A-DISH

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

Chicken, veggies and rice all cook together in this delectable dish.

 

2 medium onions, cut in chunks

1 cup uncooked brown rice

1 red and/or green bell pepper, halved

1 cup mushrooms

3 lb (1.4 kg) chicken pieces

3 Tbsp soy or tamari sauce (low-sodium or regular)

1 Tbsp rice vinegar

1 Tbsp honey

1 tsp toasted sesame oil

2 cups water

Freshly ground black pepper and paprika to taste

 

  1. Insert slicing blade in food processor. Slice onions, using medium pressure. Place in a sprayed 9 x 13-inch ovenproof casserole. Top with rice. Slice peppers and mushrooms, using light pressure. Add to casserole.
  2. Remove skin and excess fat from chicken. Arrange chicken pieces in a single layer over rice and vegetables. Combine soy sauce, vinegar, honey, and sesame oil. Drizzle over chicken pieces and marinate for 30 minutes.
  3. Add water to casserole. Sprinkle chicken with pepper and paprika. Cover dish with foil.
  4. Bake in a preheated 350ºF oven for 1 3/4 hours, until chicken is tender. If necessary, add a little more water. Uncover and bake 15 minutes longer.

Yield: 4 to 6 servings. Keeps 2–3 days in the refrigerator. Reheats well. Chicken freezes well but rice may get hard if frozen.

 

READ: THE SHABBAT TABLE – ONE PAN DINNERS

 

SAUCY MEXICAN CHICKEN

Adapted from Healthy Helpings by Norene Gilletz (Whitecap)

 Fast and fabulous! My long-time friend, Phyllis Levy, introduced me to this colourful, tasty dish. She likes to make it with fresh pineapple, but canned will do if you’re in a pinch.

 

6 boneless skinless chicken breasts, trimmed and cut in 1-inch chunks

2 1/2 cups chunky salsa (mild, medium or hot)

1 can (14 oz/398 ml) pineapple tidbits, drained

5–6 drops hot sauce, if desired

2–3 cloves garlic, minced

3 Tbsp fresh lemon juice

Sweetener to equal 1 Tbsp sugar or honey

1 can (12 oz/341 ml) corn niblets, drained

 

  1. Combine all ingredients except corn in a bowl and mix well. Cover and marinate in the refrigerator for 1 hour (or even overnight).
  2. Transfer to a large skillet and heat on medium, until bubbling.
  3. Reduce heat and simmer, uncovered, for 25 minutes, stirring occasionally, until sauce has reduced and is thickened.
  4. Add corn and cook 5 minutes longer, until piping hot. Serve over rice.

 

Yield: 6 servings. Reheats and/or freezes well.

Pasta Fiesta: Omit pineapple. Simmer a 19 oz (540 ml) can of red kidney or black beans, drained and rinsed, with chicken/salsa mixture. Perfect with penne, fettuccine, or over spiralized vegetables (e.g., zoodles).

Share and enjoy !

Norene Gilletz is the leading author of kosher cookbooks in Canada. She is a food writer, food manufacturer, consultant, spokesperson, cooking instructor, lecturer, cookbook editor and now a podcaster. Norene lives in Toronto and her motto is “Food that’s good for you should taste good!” For more information, visit her website at gourmania.com..