I have a confession to make. I am a lazy chef.
My mother in law is a former instructor at the French Culinary Institute in New York City. She also happened to graduate from that very institution as the valedictorian of her class. She currently freelances for Fine Cooking magazine and has served as executive chef for several of Manhattan's trendiest restaurants. She will travel for hours in search of that perfect Tahitian vanilla bean to insert in a sugar bowl "just because." She will of course always put that vanilla bean to use upon request when making individual pots de cremes or creme brulee just for me since "it takes just a minute."
That being said, I feel a little bit of pressure to perform at least decently in the kitchen despite the fact that I do not possess anything remotely resembling the aforementioned culinary qualifications. I do appreciate good food though, as well as the time to do other things before and after its preparation.
When my husband and I came from Israel to work for Aish HaTorah in New York we brought some trepidation (at least on my end) about how to feed and entertain large crowds of people for Shabbat. I used to spend the entire week preparing these meals (this is no exaggeration). It is a mitzvah to remember the Sabbath day throughout the week, but this can be done without cooking for seven days straight.
Ever since he watched an animal rights activist's film in college my husband has been a vegetarian. As a result, I am always searching for interesting yet simple vegetarian recipes. Although our home is not strictly vegetarian, I have found that there are a lot of gourmet ideas to be gleaned from vegetarian cookbooks.
One morning I headed for the local Barnes and Noble to check out their selection. I came across one called, The Vegetarian 5-Ingredient Gourmet by Nava Atlas. Inside were 250 vegetarian recipes, each comprised of no more than five ingredients. Perpetually daunted by gourmet kosher cookbooks with fabulous, albeit lengthy ingredient lists, I became inspired by this idea. I decided to apply the concept of using five ingredients or less per recipe for a five course Shabbat menu. I found that I was easily able to create a repertoire of very simple and delicious recipes. And I still have time to do other things during my week.
Except where noted, these recipes are my own and therefore reflect the casual attitude I have with respect to cooking. I generally do not use measuring spoons or cups and usually go with my feelings as I am preparing a dish. If it seems dry, I add more liquid. I go lightly on the seasoning, adjusting if required. Cooking times are approximate and I test textures with a fork as I go along. I'm not a baker, so I manage to get away with this style of casual cooking. It's fun and I rarely strike out. In fact I have only had three culinary disasters to date, two of which were results of recipes followed to the letter! Jalapeno Barley Casserole anyone? I thought not.
So read on and I hope you enjoy my recipes!
Please note: While limiting the ingredients for each recipe to five or less, the only things I have decided not to "count" are water and spices.
Soup Course
"Everyone Will Think Your Bubby Made It" Chicken Soup
(8-10 servings)
Ingredients
1. Two packages of noodle soup mix (I use Noodleman's). If you do not wish to use prepared soup mix you can just cook the chicken, vegetables and seasoning for a long time and add cooked noodles separately.
2. One bag of peeled baby carrots
3. One package of celery hearts (washed and sliced)
4. Washed chicken pieces of choice (I use boneless, skinless breasts because I am finicky about bones and the like but any kind or chicken will work).
5. Two peeled and sliced onions
6. Seasonings to taste (I use frozen cubes of garlic and dill made by Sabra. They are available in many kosher stores and are fabulous. Otherwise crushed garlic and fresh dill is great. If you can't find any of the above just use the dried stuff generously with lots of salt and pepper).
Directions
1. Cook soup mix (with noodles) as per package.
2. Add everything else with water to cover and bring to boil.
3. Add seasonings and simmer for as long as you wish, adding water as necessary (longer tastes better).
Appetizer Course
Chilled Salmon Filet
I am not a fan of gefilte fish. If you are, then you don't need my advice. Below are options for salmon filet. They are elegant and fast and can also be served hot as an entree for the vegetarian at your table.
Ingredients
1. One fresh boneless, skinless salmon filet for every three appetizer portions (you will cut each into thirds just prior to serving). If you are using fish for a main course, allow one whole filet per serving.
2. Olive oil
3. Bottled lemon juice
4. Seasonings: salt, pepper, garlic powder, Lawry's Seasoning Salt (my formerly secret culinary weapon).
Directions
1. Lay filets in pan (I use disposable pans so there's no clean up). For those who prefer not to use aluminum, Pyrex works well.
2. Pour olive oil and lemon juice over the fish. Be very generous with the lemon juice. The filets should literally be "swimming" in it. This is what keeps it moist and flavorful.
3. Season liberally (this is crucial) and bake (covered) until it flakes with a fork and/or smells done.
If you have used lots of lemon juice you really can't overcook it. If you are serving it hot as an entree Friday night the liquid will keep it from drying out on a hot plate, too. If you are serving it chilled, the liquid forms a nice marinade.
Keep in mind that you can always just pour any prepared sauce over the fish and bake it as well. Teriyaki or duck sauce is fine and you can dress these up by adding a little crushed pineapple, orange juice and sesame seeds. Always good to use a little olive oil first because it keeps the fish moist.
Salad Course
Four Easy Options
I serve salad between the fish and main course. It gives you time to bring out the other dishes and makes it seem more like an elegant five course meal. I am starting with lettuce as the basis for the salad options her so there may be a total of five additional ingredients.
Option One
Lettuce with Pears, Cranberries and Candied Nuts
To cleaned lettuce (a mix of greens is better) add:
1. Sliced ripe pears
2. Dried cranberries
3. Candied almonds or pecans (Klein's makes these)
4. Toss with bottled French dressing
Option Two
Lettuce with Mandarin Oranges and Red Onion
To cleaned lettuce add:
1. One large can mandarin orange segments in juice
2. One thinly sliced red onion (Maui, if available)
3. One or two packages of Chinese noodles (You can buy these, but it's fun to save the ones that come with Chinese food delivery.)
4. Toss with good quality bottled French dressing
Option Three
Crunchy Colorful Salad
To cleaned lettuce add:
1. A few handfuls of washed grape tomatoes (no slicing required)
2. One large perfectly ripe avocado (sliced)
3. One large yellow (or orange) bell pepper (sliced)
4. A couple of handfuls of Terra Chips or Terra Stix (the vegetable snack chips)
5. Toss with good quality bottled French or Italian dressing of choice
Option Four
Easy Italian Salad
To cleaned lettuce add:
1. One can sliced hearts of palm
2. One can pitted black olives
3. One jar marinated artichoke hearts
4. A couple of handfuls of pine nuts
5. Toss with good quality bottled Italian dressing
Main Course
Baked Chicken (With Four Simple Sauce Selections)
Ingredients
1. One boneless, skinless chicken filet per person (If you prefer other pieces, use them. You can slice each breast in half before serving if they are very large.)
Directions
1. Lay chicken pieces in pan and preheat oven to 375 degrees F.
2. Add olive oil (if needed), dry seasoning and then liquid sauce of your choice from options listed below.
3. Bake until tender (you may broil at the end if you want the chicken browned).
Option One
Lemon Herb Chicken
1. Olive oil
2. Bottled lemon juice
3. Dried rosemary, thyme and garlic (plus salt and pepper)
Option Two
Honey Mustard Chicken with Apples
1. Prepared store bought honey mustard
2. Green apples (one for every two chicken pieces; peeled and sliced)
3. Garlic powder
Option Three
Cranberry Onion Chicken (from Classic Kosher Cooking by Sara Finkel)
1. One package onion soup mix (combined with)
2. One can whole berry cranberry sauce
Option Four
Chicken with Duck Sauce and Peaches
1. Prepared duck sauce
2. One can sliced peaches in juice
3. Garlic powder
If you want to get fancy you can add a can of drained crushed pineapple or apricots as well.
Vegetable Side Dishes
Four Easy Options
Option One
Zucchini in Marinara Sauce
Preheat oven to 375 degrees F. Slice zucchini in chunks and place in pan, season with salt, pepper and garlic powder. Pour jarred marinara sauce on top and bake uncovered for 30 minutes. Check frequently to avoid overcooking!
Option Two
Baked Tomato Halves
Preheat oven to 357degrees F. Slice tomatoes lengthwise and lay halves in pan. Drizzle with olive oil and season liberally with packaged bread crumbs garlic powder, salt and pepper. Bake just until fork tender and holding their shape. (Check after 20 minutes.)
Option Three
Maple Baked Apples (Okay, it's fruit, but I had to put it somewhere.)
Preheat oven to 400 degrees F. Wash and arrange whole small red apples in a pan (no need to core). Drizzle liberally with pure maple syrup (not artificially flavored pancake syrup), orange juice and raisins. Sprinkle with cinnamon to taste. Bake covered until fork tender. Check after 40 minutes until desired consistency is reached.
Option Four
Stacey's Potatoes (courtesy of Stacey Katz)
Preheat oven to 400 degrees F. Wash and slice white potatoes and yams (allow half of each type per serving). Add peeled and sliced onions to taste. Drizzle and toss with olive oil and season liberally with salt, pepper, garlic powder, rosemary and thyme. Bake covered or uncovered until tender, checking after 45 minutes or so. (It should be noted that Stacey prefers them to be crispy so she does not cover the pan while baking.)
Alternative Starch Side Dishes
Just give yourself a break and use those Near East boxed rice pilaf and couscous mixes! The couscous mix takes only five minutes! You can mix in different sweet or savory options at the end of cooking like; orange juice dried cranberries and slivered almonds or canned sliced black olives with tomato juice and pine nuts. Be creative!
Three "No Bake, No Mistake" Dessert Options
Option One
Layered Sorbet Pie
Ingredients
1. One pint mango Sharon's Sorbet
2. One pint coconut Sharon's Sorbet
3. One prepared graham cracker pie crust
4. One container frozen sweetened strawberries (completely defrosted)
Directions
1. Scoop softened mango sorbet into piecrust and smooth until relatively flat.
2. Scoop softened coconut sorbet onto the mango layer and smooth in a swirling motion.
3. Freeze until firm.
4. To serve, thaw slightly and cut into individual slices. Spoon strawberries (once defrosted they make their own sauce) over each slice on individual dessert plates and serve immediately.
You can make this with any combination of sorbet flavors. Use three layers (i.e. raspberry, lemon and mango) for an especially elegant presentation.
Option Two
Frozen Chocolate Peanut Butter Pie
Ingredients
1. One pint Tofutti Chocolate Cookie Crunch non-dairy ice cream
2. One pint chocolate peanut butter Soy Delicious non-dairy ice cream
3. One prepared chocolate piecrust
4. Non-dairy chocolate syrup
5. Chopped nuts, non-dairy chocolate chips or lightly crushed graham cracker pieces
Directions
1. Scoop softened Tofutti into piecrust and smooth until relatively flat.
2. Scoop softened Soy Delicious onto the Tofutti layer and smooth in a swirling motion.
3. Top with nuts, chips or graham cracker pieces and drizzle artistically with chocolate syrup.
4. Freeze until firm.
5. To serve, thaw slightly; slice into individual serving pieces and drizzle with additional syrup, if desired.
Option Three
Tofutti Cutie Sundaes
Ingredients
1. One Tofutti Cutie non-dairy ice cream sandwich per serving
2. Non-dairy chocolate syrup
3. Rainbow sprinkles
Directions
1. Place one Tofutti Cutie on an individual dessert plate and slice in half.
2. Separate halves slightly, leaving them joined at the top and open at the bottom.
3. Drizzle chocolate syrup on top in a zigzag design, top with rainbow sprinkles, and serve immediately.
BON APPETIT!
(26) Simi, August 7, 2008 5:41 AM
bugs?
Please continue to include recipes with "questionable" veggies. In some parts of the world there is no question and tolerance for other's halachic decisions is more important. Don't lose the forest for the trees or should I say the broccoli for the electron microscope!
(25) Esti's Mommy, June 29, 2008 6:11 PM
these recipes sound yummy....
thanks for these yummy recipes...we can't wait to try them... : )
(24) Anonymous, December 2, 2007 10:59 AM
Should overview hard to kasher (clean veggies) before posting recipes
This food section is excellent, however, some of the ingredients have been removed from most people's menus due to serious bug infestation or inability, lack of knowledge, etc. of the common consumer to properly clean to retain their kosher status. The veggies in question are: broccoli, artichokes and romain lettuce. It would be advisable to either submit a note with instructions as to the proper cleaning and inspection, or to use substitutes. ie artichokes can be substituted for hearts of palm. Broccoli should be purchased frozen by either BOdek or with a certified hechsher and Romain should have a cleaning guide attached or a substitute, or bagged lettuce with a hechsher.
(23) Anonymous, November 18, 2007 8:01 PM
Another liquid sauce for chicken: Soy sauce mixed with orange juice (fresh or reconstituted) over chicken. Then sprinkle with either thyme or mixed italian spices. I prefer a generous amount of sauce so the chicken is well cooked and "falls off the bones". Bake covered first and uncover for the last half hour.
(22) ora, October 11, 2007 3:44 PM
Why complain?
I don't understand why people are complaining about these wonderful recipes. If you have a way of making a main dish with 3 or 4 ingredients without using pre-made sauces or additives, please post it (actually, the first chicken dish already meets those requirements). And fyi, almost all of these ingredients are available in Israel, and most are not expensive.
(21) Anonymous, October 11, 2007 6:04 AM
Good place to start
Penina you have great ideas that can be modified to be made more healthy without sacrificing ease. And yes we CAN make many or most of them in Israel. I would, however, like to see more easy AND healthy recipes on the website. And go define healthy ... :)
(20) Rocky Rubinoff, October 10, 2007 3:55 PM
YUM!!
Everything looks great--can't wait to try the recipes.
(19) laura, October 10, 2007 2:12 PM
additives galore!
I just don't get why you want to cook with all this convenience stuff and so many chemicals too.
(18) Anonymous, October 10, 2007 9:13 AM
salmon is NOT a vegetable
1)You suggest salmon as a vegetarian entree!! While there are people who call themselves vegetarians who eat fish, fish are NOT vegetables, and would not be acceptable to most vegetarians.
2)These recipes are not really cooking! These recipes are simply buying prepared items and throwing them together. These ideas might be suitable for Americans, but would never work in Israel.
(17) Jenny Lipschitz, October 10, 2007 5:51 AM
Thank You
Dear Penina,
Thank you so very much for posting your recipes. It has been of great help.
(16) irma sragg, October 9, 2007 3:26 PM
keeping it simple is good!
i like the idea of keeping itsimple to entertain, but some of the ingredients are not very healthy in my book.
(15) Jeannine Likins, October 9, 2007 12:32 PM
Thank You, Penina!
I usually spend the week before Shabbos compiling and rejecting menus and recipes for the meals. Since I have a growing number of vegetarians (and, for a while, VEGANS - Glad that's over!) to feed and, yes, with whom I have to live the following week, my options keep diminishing.
THESE ARE GREAT IDEAS! And, you've put much consideration into the important "Eye Appeal" element!
Thank you! I know just what to serve our artist friend and his new wife when they come for Shabbos next week!
(14) Tina, October 9, 2007 12:08 PM
Great and Easy Recipes!!
Some Shabbat Recipes for you!! Bon Appetite!
(13) Anonymous, October 9, 2007 2:44 AM
checking for bugs
Thankyou for sharing your recipes. I love cooking and am always eager to find new and easy recipes. I look forward to trying them out.
Just a word of warning about using whole grape tomatoes, or any other kind of whole vegatable. I have found worms in cherry tomatoes. These worms definitely don't enhance the flavor of the salad. Oh and it's an issur dioraisa to eat them!!
Happy kosher cooking!
(12) Adriana, October 9, 2007 2:37 AM
¡A real virtuos woman!
May Hashem blessed all the work of your hands!!!!!!
(11) Anonymous, October 8, 2007 5:59 PM
you made me smile
where were you before Yom Tov with such cute and easy ideas? Not that I mind sitting in bed and reading gourmet cookbooks, but your recipes sound manageable. Send more....belinda
(10) Saran Kirschbau, October 7, 2007 6:57 PM
salmon
farmed salmon: fed antibotics, color is from a paint swatch then chemical to make it ink, between 4 and 5lbs. of fish to get 1 lb. of salmon because they are carnovoirs, too many in one farm which has lots of poop and sea lice and they escape and pollute wild salmon. don't eat lox!!, unethical.
(9) Maralyn, October 7, 2007 3:36 PM
Menue from Meyer Hesh
Thought you'd enjoy this articles (as well as others if you join. Meyer
(8) Chaya, October 7, 2007 2:28 PM
Meatball recipe
Try the cranberry sauce/onion soup combo with meatballs! Great! Most of the things mentioned above aren't available here in Irael. And cranberry sauce - where it is availale - is very expensive!
(7) Hilda, October 7, 2007 2:14 PM
You're my kind of cook
I loved them. I recognized some of my own inovations. Of course I will inovate on yours too.
(6) Mrs. Carol Cunningham, October 7, 2007 1:20 PM
Finally! Kosher, Lactose-Free Recipes!
Thanks for the ideas, using Tofutti products. I am severly lactose intolerant and am always looking for lactose-free recipes. God Bless you!
(5) Natalie, October 7, 2007 1:05 PM
sounds lovely! I have printed them out to try
(4) Anonymous, October 7, 2007 12:29 PM
i am sooooo grateful to u for this article.. i have spent 31 years of marriage feeling like a failure. i am a bubbly, happy go lucky person who loves life and fun. but when it comes to cooking i become a depressed, totally unconfident nutcase. i thought it would go away over the years and somehow i would be able to "fudge it" or convince myself that i have my 'strenghts', but somehow this is not one of them. but then erev yomtov, i had my usual meltdown and it gets worse every year. while the world is going gourmet and more and more cookbooks appear, my terror gets greater. and so, i hope u can now understand why i soo appreciated your article and why i will iyh try your recipes and PRAY for success and sanity!!! thanks and have a great year!
(3) BEVERLEY, October 7, 2007 12:25 PM
Recipes great for Americans!!!
I live in Johannesburg & have NEVER heard of most of your ingredients, so cant even use some substitute!!!Maybe use more general recipes that can be universal, not only for Americans!!!
(2) S Dimarsky, October 7, 2007 11:24 AM
My kinda gal
Love it! Keep it simple, daven hard, serve with your heart!
(1) Marilyn Braude, October 7, 2007 11:06 AM
most inspiring
Thank you for your inspiring recipe. I hope your book is available in South Africa