Chicken Tortilla Soup. During the winter months people are always asking what to serve for Shabbos lunch instead of cholent. My family loves this soup on either Shabbos day or a week night. Just put these ingredients in a crock pot and serve with rice or crumbled tortilla chips. Enjoy and Good Shabbos. 4 frozen chicken breasts 1 chopped onion 2 cans red beans 1 can corn 1 can tomato sauce 1 can tomatoes and green chilis 1 packet taco seasoning 8 cups chicken broth (I use osem powder and water) Salt and garlic to your taste

Noodles and Purple Cabbage A few weeks ago a neighbor brought noodles mixed with purple cabbage to a woman’s gathering at my home. We had some leftover so I added marinara sauce and reheated it the next time for supper for my kids. This week a cooking group that I’m a part of discussed the very same dish. I decided to try for Shabbos and it tasted amazing. Here is the easy recipe for noodles and purple cabbage. Wishing you all a happy and prosperous 2012! 1 lb box linguine, spaghetti, or angel hair pasta 1/2 purple cabbage head chopped up 1 onion chopped salt and garlic to your taste Boil pasta. In the meantime saute the cabbage, onion, salt and garlic in oil. When the pasta is cooked, add to frying pan. Cook another 5 minutes. Serve at room temperature.

Chicken Cutlets with Cranberry Sauce Happy Monday morning and Chanukah Sameach. Here is a lighter recipe to try during the last days of Chanukah to off set all the donuts and latkes you’ve been piling away. My Chicken Cutlets with Cranberry Sauce is perfect for a week night or shabbos all winter long. We served on Shabbos as a whole chicken cut up but I prefer the cutlets. Here is the sauce for either 1 cut up chicken or 8 cutlets. 1 can jellied cranberry sauce 3 squirts of ketchup 2 tsp lemon juice 1 tsp each garlic powder and paprika 2 tsp onion soup mix Mix the ingredients and baste cutlets. Bake at 350 for 45 minutes or until done. I served with my garlic green beans and rice with carrots, but I’m sure they would go perfect with your favorite latkes. Again wishing you and yours a Chanukah Sameach.

Please visit Pragmatic Attic! She has been inspired by my chickpea and spinach skillet and made her own healthy stove top dish using butternut squash and chickpeas. Hope you all enjoy!

Happy/Feliz Chanukah Sameach everyone! We are still having leftovers tonight. I always cooked a lot for Shabbos and we eat the leftovers until they are used up. There are two chicken breasts left so I am going to saute them with carrots, celery, an onion, and a potato and whatever spices I am in the mood for. My kids will finish the rice and my husband and I will either skip the carb or have mashed potatoes. The real Chanukah cooking fun starts tomorrow. Happy Chanukah!

Chickpea and Spinach Skillet

I never know what to cook for vegetarians on Shabbos. Usually I end up baking tofu in a sauce and people are appreciative. But this week I was in a cooking mood, and decided on something a little fancier. My mother has a cookbook with a similar recipe. It sounded interesting but when she read me the spice list, I realized that I would have to improvise. My chickpea and spinach skillet was born.

Chickpea and Spinach Skillet

2 15 oz cans chickpeas (garbanzo beans)
20 oz chopped spinach
3 potatoes peeled and chopped
1 onion chopped
3 tbsp lime juice
1/4- 1/2 c salsa
Spices: salt, garlic, and cumin to your taste. I usually make spicy.

Put 2 tbsp oil in pan and saute onions a few minutes. Then add the rest of the ingredients and cook until potatoes are soft. Serve warm. If you want to serve warm on shabbos, you can either reheat in a shabbos oven for 30 minutes or on blech/warming tray for 90 minutes. This dish ended up being a side dish for the rest of us, and I’m sure your vegetarian guests will be much appreciative.

Asian Beef Stirfry

Greetings. I was away for a long weekend so cooking took a back seat to family time. Today I’m back for Tomato Tuesday, so I’m sauteeing up beef and vegetables in an Asian-style sauce. One of the vegetables is, you guessed it, tomatoes. I’ll serve it with rice and beans I had left over from last night and some steamed broccoli as well. Have a great rest of the week!

Asian Beef Stir Fry:

2 pounds boneless steaks cut into strips
1 eggplant cubed
2 zucchini chopped
3 carrots chopped
1 onion chopped
1/2 package grape tomatoes

Sauce:
1/4 cup teriyaki sauce
juice of 1 lime
salt, garlic, and ginger to your taste

-Chop up all ingredients and stir fry on stove until done, usually 20 minutes.

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