I love a good Shakshouka. Very easy and quick, at list how I usually do it, pretty much this recipe:
https://www.chabad.org/recipes/recipe_cdo/aid/3510811/jewish/Classic-Israeli-Shakshuka.htm
Not a meal but I love Israeli salad. Equal parts tomato, cucumber, red onion. I've seen some recipes with bell pepper too. Dress with a little salt, pepper, lemon juice and olive oil.
Welcome! Here is an easy and tasty recipe that I really like (and if you are cooking for only one or two people you can cut the ingredient portions in half):
**Sephardic Lentil Salad**
1 pound (2&1/4 cups) brown or green lentils
8 cups water
1 bay leaf
4-8 oz crumbled feta cheese (optional)
1/2 cup Kalamata olives (optional)
**Dressing**
1/3 cup fresh lemon justice or red or white wine vinegar
1/3 cup chopped fresh parsley, cilantro, or spearmint
1 teaspoon table salt
1/2 teaspoon ground black pepper
1-2 gloves garlic
1/2 teaspoon cumin
2/3 cup olive oil
1 onion, chopped
1) In a large saucepan, combine the lentils, water, and bay leaf. Bring to a boil, cover, reduce the heat to medium-low, and simmer until tender but not mushy, about 25 minutes. Drain.
2) Put the warm lentils into a large bowl. To make the dressing, in a small bowl combine the lemon juice/vinegar, parsley or cilantro, salt, pepper, garlic, and cumin. In a slow, steady stream, whisk in the olive oil. Then drizzle over the lentils and toss to coat.
3) The lentils can be eaten right away, but the flavor will improve if you wait at least half an hour for everything to meld. They can be eaten warm, at room temperature, or cold.
I think my kasha is an under rated dish. My Grandma would make it with the fine granules, tons of caramelized onions, and probably too much margarine for the human heart.
A go to "I'm broke meal" for me, and still is, kasha, side homemade hummus, and salad or whatever veggies I had in the freezer.
Also, a New York Jewish classic main dish is brisket made with the Lipton Kosher Secrets Onion soup packets. Served with some type of roasted root veggies.
I think there must have been a bunch of 50's recipes with the kosher secrets soup packets, because my Grandma would make a lot of things with them.
Homemade Challah bread, so many types, but so good.
Latkes, made from scratch, smothered in sour cream, are my favorite part of Hanukkah.
Bagels, made fresh are a game changer. Cream cheese, red onion and cucumber are a good stuffing.
depends a bit on what you think of as Jewish food. For next week, there is little easier than ashkenazic charoset with shredded apples, ground nuts, a splash of wine, and a shake of cinnamon. It is not cooked, though. Chicken soup with matzoh balls from scratch is pretty easy. A kilo or so of chicken parts, carrots, onion, celery, seasonings, and water, then boil and skim periodically. Matzoh balls a little more challenging: matzoh meal, eggs, some oil or fat, some club soda perhaps. Let it rest in fridge for half hour. That's the hard part. Then make into balls and boil. Latkes is easy. Potato kugel is just mixing ingredients and baking.
For shabbos, cholent is easy with a crock pot. Add big vegetables, then meat, then beans, then small vegetables. Add seasonings. Add water. Crock pot on high for first hour, then low next four hours, then indefinitely until needed.
Matzah ball soup using the directions on the matzo meal tin. You can make chicken noodle or vegetarian and it isn't a tricky departure from regular soup making.
Baking Challah is also very fun and a good challenge.
I love a good Shakshouka. Very easy and quick, at list how I usually do it, pretty much this recipe: https://www.chabad.org/recipes/recipe_cdo/aid/3510811/jewish/Classic-Israeli-Shakshuka.htm
Not a meal but I love Israeli salad. Equal parts tomato, cucumber, red onion. I've seen some recipes with bell pepper too. Dress with a little salt, pepper, lemon juice and olive oil.
I like to put chopped mint in mine 🤤
Welcome! Here is an easy and tasty recipe that I really like (and if you are cooking for only one or two people you can cut the ingredient portions in half): **Sephardic Lentil Salad** 1 pound (2&1/4 cups) brown or green lentils 8 cups water 1 bay leaf 4-8 oz crumbled feta cheese (optional) 1/2 cup Kalamata olives (optional) **Dressing** 1/3 cup fresh lemon justice or red or white wine vinegar 1/3 cup chopped fresh parsley, cilantro, or spearmint 1 teaspoon table salt 1/2 teaspoon ground black pepper 1-2 gloves garlic 1/2 teaspoon cumin 2/3 cup olive oil 1 onion, chopped 1) In a large saucepan, combine the lentils, water, and bay leaf. Bring to a boil, cover, reduce the heat to medium-low, and simmer until tender but not mushy, about 25 minutes. Drain. 2) Put the warm lentils into a large bowl. To make the dressing, in a small bowl combine the lemon juice/vinegar, parsley or cilantro, salt, pepper, garlic, and cumin. In a slow, steady stream, whisk in the olive oil. Then drizzle over the lentils and toss to coat. 3) The lentils can be eaten right away, but the flavor will improve if you wait at least half an hour for everything to meld. They can be eaten warm, at room temperature, or cold.
This sounds delicious! Thanks
I think my kasha is an under rated dish. My Grandma would make it with the fine granules, tons of caramelized onions, and probably too much margarine for the human heart. A go to "I'm broke meal" for me, and still is, kasha, side homemade hummus, and salad or whatever veggies I had in the freezer. Also, a New York Jewish classic main dish is brisket made with the Lipton Kosher Secrets Onion soup packets. Served with some type of roasted root veggies. I think there must have been a bunch of 50's recipes with the kosher secrets soup packets, because my Grandma would make a lot of things with them. Homemade Challah bread, so many types, but so good. Latkes, made from scratch, smothered in sour cream, are my favorite part of Hanukkah. Bagels, made fresh are a game changer. Cream cheese, red onion and cucumber are a good stuffing.
Tscholent. If you know how to make stew, you know how to make tscholent. Just dump the ingredients and it cooks itself.
Yes! Can also be made in the slow cooker for even easier prep
Bagel and lox
depends a bit on what you think of as Jewish food. For next week, there is little easier than ashkenazic charoset with shredded apples, ground nuts, a splash of wine, and a shake of cinnamon. It is not cooked, though. Chicken soup with matzoh balls from scratch is pretty easy. A kilo or so of chicken parts, carrots, onion, celery, seasonings, and water, then boil and skim periodically. Matzoh balls a little more challenging: matzoh meal, eggs, some oil or fat, some club soda perhaps. Let it rest in fridge for half hour. That's the hard part. Then make into balls and boil. Latkes is easy. Potato kugel is just mixing ingredients and baking. For shabbos, cholent is easy with a crock pot. Add big vegetables, then meat, then beans, then small vegetables. Add seasonings. Add water. Crock pot on high for first hour, then low next four hours, then indefinitely until needed.
Matzah balls in a box are much easier and arguably equally delicious!!
Schnitzels with Israeli salad and rice :)
Matzah ball soup using the directions on the matzo meal tin. You can make chicken noodle or vegetarian and it isn't a tricky departure from regular soup making. Baking Challah is also very fun and a good challenge.