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I don’t enjoy “Shabbos Food” (Cholent, Kugel, Egg Salad, Deli Roll…)
Whenever I get the chance (work permitting) I make Shabbos for my family and I change it up a bit, putting a modern twist on the classics.
Do you make anything interesting or not typical for Shabbos?
Please Share!
Have A Good Shabbos!
I don’t enjoy “Shabbos Food”- <sigh> you dont know what you are missing in life:(
How do you not like CHOLENT! yum yum yumE
Here we go again!
brisker- it’s spelled Chulent
sacrilege- I don’t understand how you can say such a thing! Shabbos food is the BEST!
There IS hope… I never either liked cholent or kugel and was not a big fan of chicken either. I don’t know how it happened exactly, but when I got engaged I began to like kugel and when I got married, I started liking chicken. I still don’t really like cholent, but I do eat the potatoes and meat (which I always did…)
Sacrilege
It may just be a matter of not tasting good Shabbos food. No offense to your mother but not everyone knows how to make good cholent, kugel…
This week I made matza ball soup (typical), steaks with garlic and chilis (not typical) and for the morning I made chicken with sweet potatoes (not so typical).
I also make syrian salads with a mexican twist (just nore spicy) 😉
postsemgirl – how do you have a right or wrong way to spell a yiddish word?
OK everyone, how about instead of castigating Sacrilege for her sacrilegious taste buds, just simply give her some answers. 🙂
I’ll give it some thought and tell you if anything comes to mind.
The Wolf
Sacrilege, so tell us what type of “twist” you make and maybe we can find some other ideas for you.
Thinking back a bit —
We sometimes have sweet & sour meatballs and spaghetti for Shabbos.
This week I made Scarborough Fair chicken which in the past was a hit.
The Wolf
Every shabbos food has a source in a spiritual concept, either to remind us or to act as a catalyst. The hot foods we eat on shabbos day are to show the tzedokim that we are permitted to have a fire in our house, as long as we don’t actually do anything with it on shabbos. Some foods are particular to a former land where we lived, such as Poland or Hungary or Syria. Syrians make the hot shabbos food from rice and chickpeas and call it “chamin” or hot. Polish use potatoes and Hungarians use beans. The concept is to eat a food that’s been cooking until shabbos lunch. But as was mentioned, maybe you always had lousy food. So let’s hear your twists? Maybe we can tweak your twists.
Not liking Any shabbos food is a pretty big margin! Are you a vegetirian? Is it shabbos foods thats the problem or even during the week you dont like most foods? If you like certain foods that you have during the week there is nothing wrong to eat them on shabbos. There is no mitzvah in specificly cholent, chicken soup, gifelte fish, and potato kugel, The mitzvah is busar, dagim and also that there should be chamin – hot food. So if you have foods that you like that fit these critereas its perfectly fine. Otherse if its that you just don’t like most food in general; than there is not much I can help you with.
Your allowed to make the same thing more than one time!
Growing up, all we knew of in terms of salads was iceberg lettuce, peppers and tomatoes. Dressing was mayo and ketchup mixed together.
Now, we refer to Salad Time, whose options can give you a new salad each week.
Cholent, chicken soup, kugel are basicaly unchanged from the way we had it as kids though.
And PostSem –
When I’m speaking / writing in English, its CHOlent; when speaking yiddish, its CHUlent. (oddly enough, my ivrah has the litvish accent; its only yiddish where the BP in me shines 🙂
Sacrilege
You are making me very hungry. Lol!
There are so many kosher cook books to browse through.
Sacrilege
Truth is that you’re making traditional foods in a non-traditional way so who cares as long as everybody enjoys it.
I like to make pumpkin pie (from Libbys, not gourmet but very good).
We don’t make much in the way of traditional foods either.
brisker- wow it was a joke! dont be such a brisker. anyway there was a whole thread a while ago about how to spell chulent and about eating chulent and all that stuff. Of course you can spell yiddish any way you want.
BP- I used to always say choolent and then one day I switched to chuhlent. we are litvish but have chasidish roots so I dont know where it comes from.
It doesnt matter how you spell it as long as you make it well.
And I’m actually eating some very good chulent now with some very good potato kugel.
postsemgirl – You are the one being the brisker and correcting people for “thinking” that things are being spelled wrong!
I have quite a confession to make – I am halfway through my 60’s and not only have I never made cholent, I have never even tasted it. From the posted comments, I am still unsure whether or not I am missing something in my life. I know that a lot of shuls serve it for kiddush on Shabbas, but at my shul they serve dairy – either knishes, kugel, blintzes, perogies or egg and tuna salad.
sac – Are you kidding me I have cholent Wednsday, Thursday Erev Shabbos. Shabbos Motzaei Shabbos, And left overs on sunday! There is nothing better in the world than cholent!!!!
sacrilege- gourmetkoshercooking.com is a great site with literally hunderds of interesting recipes- I made these amazing garlic stuffed mushrooms from there (and then used the garlic stuffing to stuff chicken breast with pastrami spread this stuffing, coat in egg and bread crumbs and fry- BIG hit) also the terra chip cole slaw from there was really good, mini brocolli quiches, mini salmon quiches for appetizer (i make the dough and make them in muffin tins- so cute!), salmon roll, salmon quiche, plum tart, strawberry bread from Kosher by Design brunch section is YUM as a side dish, asian steak salad from kosher by design salad section is HEAVEN- can be served as app, side, or main—it’s delicious!, I have like a million interesting recipes, but check out that site and let me know if you need more ideas!
Shavua Tov
How about:
Fried breaded eggplant with a vegetable salad for entre..
Red lentil and kasha soup with kreplach
Stuffed peppers with a mushroom sauce
Quinoa as a side dish
And for dessert…A nice lemon meringue pie…..
My family loves this meal………..
ENJOY!
we do “different” kugels: lukshen w/ fried onions and brown sugar; zuchinni; carrot; sweet potato pie; brocolli (crustless). We usually make the zuchinni and carrot kugels as muffins. The lukshen is good that way too.
For Shabbat lunch, when I am not in the mood for chulent and don’t feel like frying shnitzel, I grill boneless chicken thighs. YUM! And we eat lots of rice – night and day.
Sacrilege, this shabbos, instead of cholent we made lentil and saugage stew. It was red lentils, sausage, carrots, onions, potatoes, sweet potatoes and spices. So it was “cholent” but not really.
To confess: if there is a big kiddush in shul, we eat there and then just make kiddush/motzei at home.
Friday night is usually roast chicken and vegetables. We play around with the sauce/spice.
I have plantains and collard greens in the fridge and my plan is to make those tomorrow. But I would totally make those two as regular dishes for shabbos too.
cholent is like chili with less “heat” ( and chili and cholent sound like cognate words anyway. If you like a beef stew, think of this as a thick one with beans.
Lots of great ideas here. I’d like to see some recipes if possible:
Wolfish Musings, how do you make Scarborough Fair chicken? I’d guess it includes parsley, sage, rosemary, and thyme, but can you post the details?
Sacrilege, most cream soups include milk or cream. How do you make your cream of chicken soup?
SJS, how do you make the pumpkin pie?
Sac- do you like any kind of fishes? Because I can give you some good fish recipes lkovod shabbos.
morrocan fish- you can use salmon or tilapia, then add some thin sliced tomatoes, onion, black/green olives, alot of olive oil (you can never have too much, dont worry its very healthy), tomatoe sauce, and some spices (salt, pepper, garlic powder)to spice things up any way you like.
hope im not missing anything else.
for our chamin, we put a bunch of stuff in the slow cooker like potatoes, chickpeas, beans, carrots,eggs, onoin and a clove of garlic for flavor. fill the slow cooker with water, add oil, spices, and your off to go! (it looks a lot like a soup and its very yummy)
we also add rice in a rice bag on the top and then cover it with the lid. once youre ready to eat lunch just dig in!
brisker- you make me laugh. And yes I agree that chulent is the best any day!
sac- ouch! You obviously didn’t taste good chulent. Come on over to my house and get some real good stuff!
Sacrilege
Most men like heimish kosher food (kugel cholent ptcha…)
Ok I was joking about the Ptcha lol but its kdai to know how to make good potato kugel and cholent even if you dont care for it. I know plenty of women who make things for their husbands that theyd never eat.
Shoots, pity, fish is yum. Otherwise I can’t help. We cook shabbos pretty traditional!
I hope you’ll find what to eat:)
I, too don’t care for cholent. Vegetarian chili, however, is great.
For soup, I make a squash soup or sweet and sour cabbage that is usually gone. On the other hand, when we have to people who are used to traditional shabbos foods, I will make chicken soup, but put curry turkey meat balls in there. As for cholent, we make it every week, but with a twist. Kugels consist of different typed of veggie ones, fruit ones and then the usual ones. If you want recipes- let me know!
We don’t eat meat and never serve Eastern European food for Shabat.
This past Friday night I did the cooking. The meal was Indian food:
Tomato salad with scallions, cilantro, and lemon juice, from a book of Indian Jewish recipes
Toor dal (large yellow lentils with spices including cumin, coriander, tumeric, mustard seeds, cardamon, and cloves)
Fish curry, also from a book of Indian Jewish recipes
Rice seasoned with onion, pepper, tumeric, cardamon, cloves, and cinnamon
🙂
BTW we have found that Indian dal (lentil) recipes do very well when left on the blech overnight and served Shabat afternoon. They can be a very tasty, flavorful substitute for the traditional Eastern European cholent. I make a point of serving masoor dal (red lentils) on Parshat Toldot; they are the easiest lentils to prepare.
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