With Rosh Hashanah, or the Jewish New Year around the bend, honey is all the rage! This hot honey chicken recipe is perfect for when you want a twist on the tradition, and a small break from all the sweet.

Hot Honey Chicken Tips, Storage, and Variations

How to serve it

You can totally control the heat of this, since the hot honey is actually added after cooking and before serving. That means that you can omit it for family members who are a bit more finicky with their spice.

Serve this with any Shabbat meal – whether it’s Friday night dinner, or Shabbat lunch. You can serve it during the week with pasta salad or rice and of course, your favorite air fried veggies.

Can you do this only in the oven or on the stove?

This hot honey chicken recipe calls for searing the chicken and then baking it. You can do it completely on the stovetop if you prefer, or bake it “high and fast”. When baking chicken breast in the oven, unless you brown it first, you need to go high and fast to retain the moisture.

I usually do it at 425 for about 20 minutes (checking of course for readiness before taking it out.)

How to store the hot honey chicken – and can it be frozen?

While this hot honey chicken is really best served fresh and hot, you can reheat it – just don’t overheat it or leave it on for too long, or it’ll dry out. You can freeze it but it won’t be nearly as moist. I always try to avoid freezing cooked chicken, and if I must, I use it in salads or sandwiches when defrosted.

You can also serve it cold or at room temperature as a “cold cut” type of meat but it won’t be quite the same!

Whether you’re making your hot honey chicken for Rosh Hashanah or for everyday eating, it’ll be an instant family favorite!

If you’re looking for more ideas for Rosh Hashanah, try these honey roasted chickpeas too! Then give this roasted beet salad with pomegranate arils a try and try making pomegranate lemonade too!

Hot Honey Chicken Breast Recipe

Ingredients

• 2 Tablespoons Olive Oil, or more as needed
• 2 Chicken Breasts, approximately 1.5lb
• 2 Tablespoons Hot BBQ Seasoning or Chili Seasoning
• Salt and Pepper
• 1/4 cup Flour
• 2 Tablespoons Hot Honey, or more as needed

Note: if you don’t have hot honey, you can infuse regular honey with a diced jalapeno or 1/2 teaspoon hot sauce of choice.

Equipment

• Recommended: a cast iron skillet (or a sheet pan if only baking)
• Instant read meat thermometer
• Flat and wide bowl

Process

Preheat oven to 450F.

Place a skillet over medium heat.

Cut your chicken breasts through the middle to create 4 thinner chicken filets. Season each chicken filet with 1/2 teaspoon bbq seasoning, salt and pepper. Set aside.

In a shallow dish, combine flour with remaining bbq seasoning.

Dredge the chicken filets in the seasoned flour mixture until completely coated.

Place the oil in the preheated skillet and once oil is hot, add the chicken filets.

Place skillet in the oven to finish cooking, about 8-10 minutes until an inserted meat thermometer reads 165F.

Immediately after the chicken is removed from the oven, drizzle with the hot honey. Makes 4 servings.

Yield: 4 cutlets

Hot Honey Oven Baked Chicken Cutlets

Prep Time: 6 minutes

Cook Time: 12 minutes

Total Time: 18 minutes

With Rosh Hashanah, or the Jewish New Year around the bend, honey is all the rage! This hot honey chicken recipe is perfect for when you want a twist on the tradition, and a small break from all the sweet.

Print

Ingredients

• 2 Tablespoons Olive Oil, or more as needed
• 2 Chicken Breasts, approximately 1.5lb
• 2 Tablespoons Hot BBQ Seasoning or Chili Seasoning
• Salt and Pepper
• 1/4 cup Flour
• 2 Tablespoons Hot Honey, or more as needed.

Instructions

1. Preheat oven to 450F.
2. Place a skillet over medium heat.
3. Cut your chicken breasts through the middle to create 4 thinner chicken filets. Season each chicken filet with 1/2 teaspoon BBQ seasoning, salt and pepper. Set aside.
4. In a shallow dish, combine flour with remaining BBQ seasoning.
5. Dredge the chicken filets in the seasoned flour mixture until completely coated.
6. Place the oil in the preheated skillet and once oil is hot, add the chicken filets. Brown for about a minute on each side.
7. Place skillet in the oven to finish cooking, about 8-10 minutes until an inserted meat thermometer reads 165F.
8. Immediately after the chicken is removed from the oven, drizzle with the hot honey. Makes 4 servings.

Notes

• While this hot honey chicken is really best served fresh and hot, you can reheat it - just don't overheat it or leave it on for too long, or it'll dry out. You can freeze it but it won't be nearly as moist. I always try to avoid freezing cooked chicken, and if I must, I use it in salads or sandwiches when defrosted.
• Serve this with any Shabbat meal - whether it's Friday night dinner, or Shabbat lunch. You can serve it during the week with pasta salad or rice and of course, your favorite air fried veggies.
• This hot honey chicken recipe calls for searing the chicken and then baking it. You can do it completely on the stovetop if you prefer, or bake it "high and fast".

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

The post Hot Honey Chicken Recipe appeared first on Jewish Moms & Crafters.

These 3 ingredient tuna patties are so versatile!

You can bake them, fry them, or air fry them. You can dip them (dill dip, honey mustard, etc.) or eat them plain. You can even bake them in the Betty Crocker!

I tend to make these as a solid protein to go with my kids’ favorite dinner – and I’m not gonna lie to you and pretend that it’s steamed organic broccoli. It’s mac ‘n cheese.

I’m definitely sharing these now as a fabulous parve protein option for the 9 days, but I make them for dinner year round.

And yes, they freeze nicely too. So make a double batch and freeze them in twos as a healthy grab!

You can also make these on vacation, since eggs are easy to buy anywhere, and tuna and breadcrumbs are easy to travel with – and you can bake them in the Betty!

My post calls these 3 ingredient tuna patties as the main ingredients are limited to three, however, I do find that the trick to really making these shine is to season them well. But the seasonings you choose can really be played around with – there’s no hard and fast rule!

I’ve played with topping it with Trader Joe’s onion salt, dill pickle seasoning, and everything bagel. They’re all delish, but my kids do prefer the onion salt.

If you don’t have it, just add onion powder, garlic powder, and some parsley. Add a little salt too, but don’t overdo it – the canned tuna is quite salty already.

I sprinkle the seasoning on top since I find that it really enhances the flavor of it. My kids also like these seasonings so they’re more likely to eat it that way. You can, of course, mix it in.

I also use seasoned bread crumbs. Again, you can replace it with plain breadcrumbs and up the spices a bit.

As for making it gluten free/carb free: I haven’t tried it. I don’t know really which direction I’d go with it, and the texture is very much improved by adding the bread crumbs and eggs. If you try something that works nicely, feel free to share here!

Meanwhile, I’m just happy to have a protein that the kids actually eat (when they remember that they like it), that I like and is a quick freezable grab that has enough protein that I care less about the carbs.

Recipe for the 3 ingredient tuna patties

Ingredients

The recipe is really easy to remember because it’s a 3-2-1 recipe

• 3 cans tuna (5 or 6 oz. both work it’s not an exact science)
• 2 L-XL eggs
• 1 handful (yes, that’s how I make these) of bread crumbs. The handful measurement might annoy you, but it’s not exact – you can literally measure a handful. But if you want a measurement, it’s about 3/4 cup.
• Seasoning of choice – about 1 T total (I use Trader Joe’s onion salt)
• Optional: oil for frying (I use light olive oil)
• Optional: oil for spraying (I use avocado oil)

Process

1. Preheat oven to 350 F. Prepare a parchment lined baking sheet and spray it if you’d like.

2. Mix the tuna, eggs, and breadcrumbs in a bowl. Use a gloved hand to mix it well, breaking up tuna clumps as you mix.

3. Form into patties about 2-3 inches in circumference. Spread them on the baking sheet.

4. Spray the top as well (optional). Sprinkle seasoning on top.

5. Bake for about 40 minutes until set and starting to crisp/firm up around the edges.

Alternatively, fry on a medium flame on both sides until browned (about 4-5 minutes on each side).

If using the Betty Crocker, it’ll be similar to frying. I recommend lining it with parchment and spraying.

You can definitely dress this up as you would any tuna salad! Add chopped onions, scallions, even pickles, before you bake/fry.

Yield: 12 patties - 6 servings

Delicious 3 Ingredient Tuna Patties

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Bake or fry these delicious 3 ingredient tuna patties using tuna fish, bread crumbs, and eggs. They make a fabulous meatless dinner protein.

Print

Ingredients

• 3 cans tuna (5 or 6 oz. both work it's not an exact science)
• 2 L-XL eggs
• 1 handful of bread crumb (about 3/4 cup)
• Seasoning of choice - about 1 T total (I use Trader Joe's onion salt)
• Optional: oil for frying (I use light olive oil)
• Optional: oil for spraying (I use avocado oil)

Instructions

1. Preheat oven to 350 F. Prepare a parchment lined baking sheet and spray it if you'd like.

2. Mix the tuna, eggs, and breadcrumbs in a bowl. Use a gloved hand to mix it well, breaking up tuna clumps as you mix.

3. Form into patties about 2-3 inches in circumference. Spread them on the baking sheet.

4. Spray the top as well (optional). Sprinkle seasoning on top.

5. Bake for about 40 minutes until set and starting to crisp/firm up around the edges.

Alternatively, fry on a medium flame on both sides until browned (about 4-5 minutes on each side).

If using the Betty Crocker, it'll be similar to frying. I recommend lining it with parchment and spraying.

You can definitely dress this up as you would any tuna salad! Add chopped onions, scallions, even pickles, before you bake/fry.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

The post 3 Ingredient Tuna Patties appeared first on Jewish Moms & Crafters.

If you need a vegan option for Shabbat lunch, it might set you in a panic. Fish ain’t gonna cut it. You can’t do dairy. And you definitely can’t put together a delicious, savory cholent because that’s totally dependent on a good chunk of meat, right?

Wrong.

I wasn’t sure I’d get the whole vegan cholent thing right but my husband approves, and that’s all I need. It’s so good that I adapted this recipe to make my weekly cholent!

The spices were a fabulous fit and made for a rich, flavorful result. There’s a tiny touch of heat, which you can easily omit – or multiply.

I did use Trader Joe’s Barbecue 101 spice mix, however you can substitute that for smoked paprika, onion, and garlic powder.

And finally, just like with any cholent, you’ll need to modify it to suit your family’s needs. I quarter my potatoes, but you may prefer to chunk it smaller. I put in three, but you can put in as many as you can fit if you prefer.

You can make this vegan cholent gluten free as well by using brown rice or oat groats instead of the barley. And of course you can skip the wine, add silan (date honey) for sweetness, or do whatever you’d like with my base recipe to make it suit your family’s taste buds. You can play with other flavors, such as barbecue sauce, mustard, etc.

What should you cook your vegan cholent in?

I use a slow cooker with a basic timer these days – Crock Pot’s most basic 4 quart model. You can cook it on high for 6 hours (you may need to add a bit of water in middle) or on low overnight.

You can also make this in a pot on hot plate (check out my favorite Shabbat hot plates here) and while I’ve never tried it on low in the oven, it would work that way as well.

This recipe includes slow cooker instructions. I recommend having hot water handy the first few times you make this vegan cholent until you get the hang of the exact water amount for your cooking method and the time. Even just making it Friday morning vs. closer to Shabbat can impact how much water you need. You can find my favorite hot water urns for Shabbat here.

And finally, if you’re enjoying this vegan cholent recipe, check out more Shabbat lunch ideas to switch it up!

Vegan Cholent Recipe

Ingredients

• 1 cup baby lima beans
• 2 T vegetable oil
• 2 med. onions sliced into rings
• 6 cloves garlic (can be whole or crushed)
• 2 Portabella cap mushrooms, cut into strips
• 3-5 medium yellow potatoes (such as Yukon Gold), scrubbed or peeled
• 4 small carrots, peeled and cut into 1-2 inch long segments
• 1 cup barley (or brown rice for gluten free)
• Half a cup dry red wine
• 7-10 cups water or broth (or at least to cover)
• Optional: T or two of silan if you like it sweet
• Can add a good squirt of ketchup too

Seasoning:

• 1 T bbq seasoning (or a mix of smoked paprika and onion and garlic powder) – I used Trader Joe’s BBQ 101
• 1/2 t. crushed red pepper
• 1 T chili powder
• 1 T salt

Instructions

1. Soak the beans overnight. Alternatively, place them in a pot with water, bring to a boil, and allow to boil for five minutes. Add them to the slow cooker.

2. Saute onions, garlic, and mushrooms in 2 tablespoons oil until the onions start turning brown (you can do this in the slow cooker on high before adding beans if you have plenty of time. ) Add them to the slow cooker.

3. Add potatoes, carrots, barley, and seasoning to the slow cooker. Top with liquids. If you’re careful to pour the liquid over the spices, you don’t really need to mix the pot (but you can if you prefer the ingredients to blend more.

4. Cook on high for six hours or on low for twelve hours. Watch to make sure it doesn’t need more liquid. If you see it’s getting very dry on top, add about half a cup to a cup of liquid at a time.

Do you have something you love to add to your vegan cholent that makes it better? Comment below!

Yield: 8 - 10 Servings

Parve Vegan Cholent Recipe

Print

Ingredients

• 1 cup baby lima beans
• 2 T vegetable oil
• 2 med. onions sliced into rings
• 6 cloves garlic (can be whole or crushed)
• 2 Portabella cap mushrooms, cut into strips
• 3-5 medium yellow potatoes (such as Yukon Gold), scrubbed or peeled
• 4 small carrots, peeled and cut into 1-2 inch long segments
• 1 cup barley (or brown rice for gluten free)
• Half a cup dry red wine
• 7-10 cups water or broth (or at least to cover)
• Optional: T or two of silan if like sweet
• Can add a good squirt of ketchup too

Seasonings:

Toggle ingredient group

• 1 T bbq seasoning (or a mix of smoked paprika and onion and garlic powder) - I used Trader Joe's BBQ 101
• 1/2 t. crushed red pepper
• 1 T chili powder
• 1 T salt

Instructions

1. Soak the beans overnight. Alternatively, place them in a pot with water, bring to a boil, and allow to boil for five minutes. Add them to the slow cooker.

2. Saute onions, garlic, and mushrooms in 2 tablespoons oil until the onions start turning brown (you can do this in the slow cooker on high before adding beans if you have plenty of time. ) Add them to the slow cooker.

3. Add potatoes, carrots, barley, and seasoning to the slow cooker. Top with liquids. If you're careful to pour the liquid over the spices, you don't really need to mix the pot (but you can if you prefer the ingredients to blend more.

4. Cook on high for six hours or on low for twelve hours (or more). Watch to make sure it doesn't need more liquid. If you see it's getting very dry on top, add about half a cup to a cup of liquid at a time.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

The post Vegan Cholent Recipe – Delicious, Flavorful, and Parve appeared first on Jewish Moms & Crafters.

Shabbat lunch for the Sabbath observant has its own special needs. The custom is to eat hot food, and since food can’t simply be cooked in advance and then kept warm, it features some challenges.

Jewish chefs have been getting creative with Shabbat lunch ideas for generations, and today I’m thrilled to share with you some fresh thought starters in a few categories.

Shabbat Lunch Ideas in the Crock Pot

Long used for making cholent, the slow cooker is a fabulous tool for making Shabbat lunch. Simply set it before Shabbat and forget it, and then eat your food piping hot. Here are a few ideas for you to try!

Soups

You may have been making cholent for years, but have you tried soups? Since overnight cooking has a tendency to intensify the flavor, you’ll want to stick to recipes that work with that. I’ve tried the two following recipes:

• Mushroom barley with beef – Adding cubes of beef to this classic European Jewish dish makes it more special for Shabbat lunch.
• Mushroom cauliflower soup – Want a lower carb version? This soup is even tastier than the barley version if you ask me!

Stews

The intense flavor of stews can really warm your soul on a cold Shabbat afternoon. These hearty stews range from the traditional to the less so.

• Cholent – Of course, you can stick with the basics! The cholent recipe that I shared was made in the dutch oven but you can make it in the slow cooker too. It has a sweeter flavor profile. And if you’re avoiding meat (or even if not) this vegan cholent recipe in the slow cooker is heavenly too! This one is best for those who prefer a little spice.

• Gluten free Cholent – Basically the overnight meat and potatoes I’d make as a Passover cholent, but I also make it year round! This is fabulous for when you want something with edible leftovers or slightly less intense than cholent.

• Goulash – This delicious dish is also gluten free and incorporates veggies as well.

• Meat and carrot stew – Similar to the goulash, just stick to meat and carrots for a low carb option.

Other

• Pastrami – Toss a packaged pastrami (that’s designed for this) into the crock pot with water. This is great for small meals, or as an extra main to add to any of the above.
• Yapchik – This is basically a potato kugel with meat, cooked overnight. You either love it or you hate it (and I absolutely love it!)
• Overnight Potato Kugel – Or, just toss a wrapped potato kugel into the crock pot with whatever else you’re cooking in there. If you just have water, wrap it very tightly so it doesn’t get waterlogged. If you have cholent, you may want to allow some juices to seep in. I do this using this potato kugel recipe.

• Pulled beef tacos – Because it needs to be cooked for many hours to fall apart, this crock pot dish is fabulous for overnight cooking for Shabbat lunch! The few extra hours on low shouldn’t matter, but if you’re concerned, just increase the liquid a bit.

Cold Shabbat Lunch Ideas

While the custom is definitely to have something warm to eat, you may want a bit of a break from heavy hot meals. Personally, especially in the summer, we prefer a fish dish with a salad when it’s only us. Here are some cold Shabbat lunch ideas, either to supplement the hot, or even instead.

Fish, Meat and Chicken Dishes

• Salmon – Many salmon dishes are delicious cold. I like a sweet teriyaki, caramelized onion salmon (you can freeze the prepared onions in bulk to make prep easier) or a simple spiced one using Magic Salmon Seasoning. For a more robust salmon dish, try Moroccan salmon.
• Sushi – We love, love, love making our own sushi. If you have guests, it’s a great appetizer or side dish that’s really popular. Just make sure to only use cooked fish if someone is pregnant.
• Gefilte – Of course, there’s always good old gefilte! I bake mine. I simply place it in a loaf pan with an inch of water on the bottom and bake at 350 for about 1.5 hours.
• Patties – My mother makes fish patties that my picky boys gobble up. To upgrade it for the adults, you can serve it with dipping sauces.
• Deli – Finally, don’t underestimate the impact of a great Charcuterie board! Pair delis with grilled chicken, dipping sauces, and some pickles and olives.

Salad Ideas

Of course salad possibilities are endless, but the more robust ones feature various ingredients that are more filling than just veggies.

• Sushi Salad – If you’re short on time, sushi salad is a great hit! It’s basically deconstructed sushi. You can try this recipe from Busy in Brooklyn.

• Nicoise Salad – My favorite dish that my friend makes when we visit is a really robust Nicoise salad. It’s a multi-step process that requires advance prep, however it can serve as your entire Shabbat lunch when it’s just your family.
• Farro Salad – I found a delicious Farro salad in the Whisk magazine a while ago that I’ve been making and is a big hit each time. This recipe is very similar.
• Asian-style noodles – I was debating if I should make a separate “cold pastas” subcategory but decided against it. Macaroni salads can work, but if you want something slightly classier go for an Asian style spaghetti salad with a sesame or peanut based sauce.
• Lettuce-based salad with grilled chicken – Want to make a green salad more robust? Just add grilled chicken or something along those lines. You can hunt down a recipe for a great steak salad too.
• Tabbouleh – This grain based salad is packed with herby parsley and optional mint. You can check out my gluten free quinoa tabbouleh salad recipe here.

• Other salads – Some of our favorite salads to pair with salmon include:
  • Pepper salad
  • Cucumber salad
  • Israeli salad
  • Corn salad
  • Seasoned fresh string beans

Dry Foods Shabbat Lunch Ideas

Another common tradition: many people don’t reheat liquid based foods. The ideas behind this are complicated and you’re best consulting with your rabbi on this. If you don’t have this tradition, technically anything can be reheated if you do it correctly (again, consult with your rabbi). If you do have a need for dry foods that can be reheated, here are some ideas:

• Shnitzel –While it’s best fresh, shnitzel is a big hit every time we make it for Shabbat lunch! Reheat it open so that it doesn’t get soggy (although it’ll take longer to reheat, it’s worth it).
• Potato kugel – Not a big fan of overnight kugel? Most kugels don’t have juices in them, so you can reheat them if done correctly for Shabbat lunch.
• Franks in Blanks – The Kosher version of pigs in blankets, these can either be made quickly using puff pastry and hot dogs, or purchase it pre-made.
• Bourekas – Another puff pastry dish, this is also available in the freezer aisle of many supermarkets. You might find other prepared options (such as cigars) in your Kosher grocery’s freezer. Or, make your own.
• Deli roll – Deli roll is a fabulous classic as well. If you want to make it more elegant, you can make them in mini and serve a few on a platter. Since my son is allergic to sesame, I top mine with minced onion or black garlic. I hope to share my recipe in this space one day!

Sample Shabbat Lunch Menu Ideas

Just to give you an example of how a Shabbat lunch can look for us, here are a couple of menu ideas:

Shabbat Lunch Menu 1: Just us

Eaters: Two adults, two children, one toddler

One course with:

• Challah
• Dips (hummus, eggplant, matbucha)
• Teriyaki salmon
• Gefilte for kids who don’t want salmon
• Pepper salad

Shabbat Lunch Menu 2: Guests

Eaters: 4 adults – one is gluten free, 2 kids, 2 toddlers – can totally feed more!

Course 1:

• Challah + dips
• Salmon with magic seasoning
• Gefilte (made as an extra for kids who need another option)
• Cucumber salad

Course 2:

• Gluten Free Cholent
• Potato zucchini kugel
• Lettuce salad
• Franks in blanks and potato bourekas with different mustards (not gluten free)
• Leftover schnitzel from Friday night (made using crushed Corn Chex as a gluten free coating)

Shabbat Lunch Menu 3: Guests

Eaters: 6 adults, 4 kids, 1 toddler

Course 1:

• Challah + dips
• Moroccan salmon
• Gefilte fish
• Corn Salad

Course 2:

• Charcuterie board (deli corned beef and turkey bacon from Costco, Drunken Hasselback salami, pickles, olives, hot peppers, an assortment of mustards for dipping)
• Deli roll
• String beans drizzled with teriyaki and Ajika Georgian spice
• Linguine with parve (oat milk) pesto sauce

Got any Shabbat lunch ideas to add to the list? Comment below!

The post Shabbat Lunch Ideas & Menu Plans appeared first on Jewish Moms & Crafters.

With some family members suffering from Celiac disease, I’ve had to make gluten free cholent a number of times. I’ve tried it a few ways, but my absolute favorite: just do a Passover style stew with no grain. It’s so good!

You get rich, creamy potatoes with flavorful meat and onions for a comfort food that’s perfect for a Shabbat pre-nap lunch.

How gluten free cholent is different from regular

We love gluten free cholent so much that we often make it even when we don’t need to! Adding a grain to your cholent is what makes the liquid turn to “gook” (yes, that’s really what I call it). Leaving it out leaves you with a rich, hearty dish that is good leftover too! So while you can try gluten free cholent with alternatives such as brown rice or oat groats, I prefer to simply leave it out, making it Kosher for Passover too.

So this gluten free cholent also serves as “the cholent for the cholent haters”. My almost six year old detests cholent, will not touch meat from the cholent, but loves it when I make this stew as it stays gook-free.

Cholent lovers (myself included) will find that it’s not the same thing as a way-too-heavy cholent meal but is still a heavenly dish for Shabbat lunch. And since I hate waste, especially food waste, I like to make gluten free cholent year-round, even for us carbaholics as it serves us very well as leftovers too.

A Kosher for Passover Cholent Recipe

This year, Passover comes on Shabbat. While cooking is permissible on holidays (as long as you don’t light the fire), on Shabbat it isn’t. So there is also a specific need for Kosher for Passover cholent this year. My mother always made hers as a simple, flavorful meat and potatoes dish.

I make my cholent in a crock pot – specifically a four quart one. If you have a large chunk of meat, you’ll probably want a larger 7 quart one.

I always use a solid piece of meat, and not stew meat. I don’t have it down to a science which cut is best and often get what’s on sale. Soft and fatty meats stay juicier and in my experience, stew meat cubes dry out way too quickly – I only use them when making crock pot mushroom barley soup.

To add amazing flavor, I saute onions. But if you know me at all, you’ll know that I’m a completely lazy cook. To save on dishes, I simply slice onions into a layer of olive oil at the bottom of my crock pot, and leave it for a few hours, half-supervising and stirring occasionally. It might annoy the true foodies but for those of us who need easy it’s a lifesaver!

Dislaimer: I am NOT a foodie. I never took a cooking class. I just like to dabble and experiment in the kitchen and break a few rules too… and then share my successes with you, as long as they’re easy!

How to make a delicious gluten-free cholent that’s kosher for Passover too

There’s a printable version of this recipe at the end of the post, but it relies on a third party plugin so in case anything ever happens to that I always include the written recipe here too!

Ingredients

• 2 large yellow onions
• 2 T olive oil
• 5 frozen garlic cubes, or 5 cloves sliced
• 1.5 lb (or whichever size you need) soft fatty meat such as flanken
• Waxy potato such as Yukon Gold (I usually put in about five medium to serve four people)

Spices & seasoning:

• 1 T salt
• 1 t pepper
• 2 T chili powder
• 2 T paprika
• 1 T garlic powder
• 1 T onion powder
• 2 T honey
• Optional: a few tablespoons of bbq sauce
• Optional: 1/2 cup wine

Equipment:

• 4 qt slow cooker
• Veggie wash and scrubber

Gluten Free cholent recipe

1. Cover the bottom of your slow cooker with about 2 T of olive oil and turn it to high. Slice your onions into rounds and mix it well with the oil. Leave it until it starts to caramelize, about four hours. Check on it occasionally and stir.
2. If you’d like, you can add garlic cubes and let that saute a little until fragrant.
3. Add your meat and season it well. I like to place the spices, and sometimes bbq sauce and wine directly onto the meat. I let it cook for a little like that so that the meat can absorb the flavor.
4. Scrub your potatoes well. Cut them into large chunks (1/2-1/4 potato) depending on your preference. If you cut it too small it’ll turn to mush. Mine are usually about 1.5 inches inch in size. If you prefer to peel your potatoes, you might want to leave them larger as you don’t want them turning to mush.
5. Place the potatoes in the crock pot surrounding and over the meat. Mix it a little so that the spices will flavor the potatoes well too. Cover with water, turn to low, and cook overnight.

Notes

• If you place the meat over the potatoes, it might absorb more flavor. However, you’ll want to make sure your meat remains submerged or it’ll dry out. If the potatoes stick out a little they sometimes caramelize a bit.
• Add a bit of heat with cayenne pepper or red pepper flakes
• Play around a little. Try it with a bit of duck sauce or ketchup.
• I sometimes add fun spices to the mix – Trader Joe’s are my favorite. I’ve done it with Chili Lime, Ajika Georgian, BBQ 101, and others.
• You can make this gluten free cholent recipe as large or small as you’d like. Just be wary of the seasoning. Potatoes can quickly get bland.
• Since you’re omitting the grain component of cholent, you have more space in your slow cooker for kugel! Wrap a chunk of this potato kugel recipe in foil and place it in the cholent, slightly submerged, for a heavenly overnight potato kugel.

How do you make gluten free cholent? Comment below!

Gluten Free Cholent Recipe

Learn how to make a gluten free cholent which is perfect for Passover as well!

Print

Ingredients

• 2 large yellow onions
• 2 T olive oil
• 5 frozen garlic cubes, or 5 cloves sliced
• 1.5 lb (or whichever size you need) soft fatty meat such as flanken
• Waxy potato such as Yukon Gold (I usually put in about five medium to serve four people)
• 1 T salt
• 1 t pepper
• 2 T chili powder
• 2 T paprika
• 1 T garlic powder
• 1 T onion powder
• 2 T honey
• Optional: a few tablespoons of bbq sauce
• Optional: 1/2 cup wine

Instructions

1. Cover the bottom of your slow cooker with about 2 T of olive oil and turn it to high. Slice your onions into rounds and mix it well with the oil. Leave it until it starts to caramelize, about four hours. Check on it occasionally and stir.
2. If you'd like, you can add garlic cubes and let that saute a little until fragrant.
3. Add your meat and season it well. I like to place the spices, and sometimes bbq sauce and wine directly onto the meat. I let it cook for a little like that so that the meat can absorb the flavor.
4. Scrub your potatoes well. Cut them into large chunks (1/2-1/4 potato) depending on your preference. If you cut it too small it'll turn to mush. Mine are usually about 1.5 inches inch in size. If you prefer to peel your potatoes, you might want to leave them larger as you don't want them turning to mush.
5. Place the potatoes in the crock pot surrounding and over the meat. Mix it a little so that the spices will flavor the potatoes well too. Cover with water, turn to low, and cook overnight.

Notes

If you place the meat over the potatoes, it might absorb more flavor. However, you'll want to make sure your meat remains submerged or it'll dry out. If the potatoes stick out a little they sometimes caramelize a bit.

Add a bit of heat with cayenne pepper or red pepper flakes

Play around a little. Try it with a bit of duck sauce or ketchup.

I sometimes add fun spices to the mix - Trader Joe's are my favorite. I've done it with Chili Lime, Ajika Georgian, BBQ 101, and others.

You can make this gluten free cholent recipe as large or small as you'd like. Just be wary of the seasoning. Potatoes can quickly get bland.

Since you're omitting the grain component of cholent, you have more space in your slow cooker for kugel! Wrap a chunk of this potato kugel recipe in foil and place it in the cholent, slightly submerged, for a heavenly overnight potato kugel.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• OXO Vegetable Brush, kitchen utensils
• 
  Veggie Wash Fruit & Vegetable Wash, Produce Wash and Cleaner, 16-Fluid Ounce
• Crock-Pot 4.5qt Manual Slow Cooker - Silver SCR450-S

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

The post Gluten Free Cholent and Passover Stew Recipe appeared first on Jewish Moms & Crafters.

While this Crock Pot mushroom barley soup recipe was created specifically to be made on erev Shabbat for Shabbat lunch, it’s a delicious, flavorful soup for any winter day! It’s such a comforting, filling soup that’s a childhood favorite of mine, although I’ve added my own spin.

Want a gluten free option for Shabbat lunch? Try crock pot meat and potatoes with this gluten free cholent recipe!

I like to add beef chunks since we eat it as the main dish, however you can omit to keep it vegan. With meat, it turns into a robust full meal. You can also add a small amount of carrot chunks if you want more vegetable, however we enjoy it without. It’s one of my favorite Shabbat lunch ideas for cold winter days.

This crock pot mushroom barley soup recipe calls for cooking your soup overnight. This is because I prep it on Friday morning or afternoon for Shabbat (Saturday) lunch. The barley gets very soft but does not fall apart and the flavor is very deep. However, you can also simply cook it on the stove top, in a regular pot, until the beef and barley is fully cooked. Or, put it up in the morning for dinner.

I like to sauté my onions and mushrooms first, however you can skip that step.

And while I never bother to sear my meat, you can if you prefer it that way. I found that it stays very moist in soup.

This recipe makes a 4.5 quart crock pot that can easily serve six, depending on portion size. When my husband and I are eating it as a meal, we use about a third, considering generous portion sizes.

If you’re filling a larger crock pot, increase yoru quantities proportionately. I did not provide a cup measurement for the water, so you it goes by pot size. And finally, since this is a very non-scientific recipe, feel free to replace some of my water for broth for added flavor!

Crock pot mushroom barley soup is a very forgiving recipe:

You can put less barley, leave out the barley, replace it with brown rice or cauliflower for a gluten free version.

You can put more or less mushrooms, depending how you like it. I use basic sliced white mushrooms to keep it basic and cheap, but you can switch up your varieties.

And while I kept the seasoning to those that are very common, I’ve also played around with my favorite Trader Joe’s seasoning mixes including:

• Mushroom umami – deepens the flavor
• Onion salt – I use this like some would use soup mixes, in large quantities
• Chili lime – to add a unique twist

Or just stick to lots of onion and garlic powder, salt, pepper, and paprika.

Ingredients needed to make Mushroom Barley Soup in the Slow Cooker:

• 2 T olive oil
• 1 large onion
• 16 oz. sliced mushrooms
• About a lb of cubed stew beef
• 1/2 cup barley (this is a moderate amount – if you like it very starchy, you can add 3/4 cup or more)
• Water to fill or broth

Seasoning:

• 1 T salt
• 1 t. black pepper
• 1 T onion powder
• 1 T garlic powder
• 1 T paprika

Equipment:

• 4.5 Qt. slow cooker – You don’t need anything fancy! I got this classic manual one at Target and have used it for a couple of years with a timer going off at intervals when I keep it on overnight.
• Wooden spatula or mixing spoon
• Optional: frying pan

How to make crock pot mushroom barley soup

1. First, chop your onion.

2. Let a little bit of olive oil heat at the bottom of the crock pot on high, and sauté your onions. Note: if you want to make this a one-dish recipe, start this earlier and sauté in the crock pot. To expedite it a little, pop the insert into the oven (double check your slow cooker’s oven safeness). To expedite it more, sauté it in a frying pan first, or skip sautéing- it’ll soften plenty.

3. Rinse your mushrooms well and add them to the crock pot once your onions have softened somewhat. I like to allow the mushrooms to sauté as well, just to keep the flavor alive.

4. Add your beef and mix well.

5. Add your seasoning.

6. Add the barley. Mix everything together.

7. Cover the ingredients with water up to an inch from the top. You can use broth too if you’d like (I just season it well instead).

8. Cover and cook on high for 4-5 hours or on low overnight. You can also start it on high for 2-3 hours just so that it starts cooking quicker and then switch it to low. As I mentioned, it’s a forgiving recipe…

Your crock pot mushroom barley soup is ready to eat and enjoy. What will you be making yours for? Comment below! Printable version at the end of this post.

Yield: 6-8

Mushroom Barley Soup in the Slow Cooker

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours 30 minutes

This easy mushroom barley soup is an incredibly forgiving recipe and easy to get right. With optional beef added, it's the perfect main dish for a freezing winter Shabbat lunch, or a hearty one-pot dinner.

Print

Ingredients

• 2 T olive oil
• 1 large onion, chopped
• 16 oz. sliced mushrooms
• 1 lb of cubed stew beef
• 1/2 cup barley (this is a moderate amount – if you like it very starchy, you can add 3/4 cup or more)
• Water to fill or broth

Seasoning:

Toggle ingredient group

• 1 T salt
• 1 t. black pepper
• 1 T onion powder
• 1 T garlic powder
• 1 T paprika

Equipment

Toggle ingredient group

• 4.5 Qt. slow cooker
• Wooden spatula or mixing spoon
• Optional: frying pan

Instructions

1. Sauté your onion (optional). When translucent, add your mushroom and allow it to sauté a little as well. Skip if you want this to go quicker. You can sauté in the slow cooker on high, in the slow cooker insert in the oven, or in a frying pan on the stove top.
2. Add your beef, barley, and seasoning and mix.
3. Cover with water or broth up to one inch from the top.
4. Cook on high for four hours or low overnight.

Notes

• For food safety reasons, you may prefer to start it on high, so it cooks quicker.

• It's a forgiving recipe - don't worry too much about cook times, etc.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Printable Recipe Binder Pages Color-in Recipe Binder | Etsy
• 
  Jewish Planner Stickers Shabbat Times Calendar Stickers | Etsy
• 
  BN-LINK 24 Hour Plug-in Mechanical Timer Grounded Aquarium, Grow Light, Hydroponics, Pets, Home, Kitchen, Office, Appliances, UL Listed 125VAC, 60 Hz, 1875W, 15A, 1/2HP (1)
• 
  Wooden Spatulas for cooking - Set of 2 High Quality 12.8 Inch 12 Inch Versatile Utensils, Wooden Spoons, Anti Scratch Non Stick Cookware, Eco Friendly, MyFurtive Wooden Wok Spatula Turner For Cooking
• 
  Crock-Pot 4.5qt Manual Slow Cooker - Silver SCR450-S

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

The post Crock Pot Mushroom Barley Soup appeared first on Jewish Moms & Crafters.

 Scroll through for the printable recipe card at the end and enjoy the best cholent recipe ever!

I always hated cholent. I didn’t know what people saw in it. I preferred other Shabbat lunch ideas that were lighter and easier to digest.

As I grew and my taste matured I started to kind of like it. But I never really loved it until I started making my own, and slowly developed the best cholent recipe ever.

I started with my sister’s basic recipe, with my mother-in-law’s cooking method, and my a few of my mom’s tricks (whole potatoes, anyone?)

I slowly tweaked it over the years, always cooking it in a pot fully, then leaving it to slowly cook overnight on a hot plate, set on a timer to go off for 15 minutes every hour. (You can see my comparison of the top Shabbat hot plate options here)

Some of the best recipes are developed this way – a blend of assorted family traditions – just like my best potato kugel recipe.

Then, recently, I faced a pot shortage and realized I needed a new “power pot” for weeks when I have lots of company. I decided to try something new and due to some suggestions I got on Facebook purchased an inexpensive 6 quart dutch oven. I found mine for really cheap in Burlington Coat Factory, but there are other great options online if you can’t find it there.

A dutch oven was the final touch that the best cholent recipe ever needed to be perfect.

Why should the best cholent recipe ever be made in a dutch oven?

There are a few reasons why I love using the dutch oven but before I share them I want to make it clear that you CAN use this cholent recipe NOT in a dutch oven too. The cooking process is focused on using a dutch oven but it can easily be adapted for use in a crock pot or regular pot. I made it for years in a typical Farberware stainless steel pot and it was delicious. But here’s why I switched to the Dutch oven:

• The texture – oh, you simply cannot beat the perfect texture of a dutch oven cholent. If you’ve struggled with not drying out your cholent, but not having it too watery, the dutch oven will help you get that best cholent recipe ever. You’ll have barley that’s done to perfection, moist but not mushy. You’ll have creamy potatoes. You’ll have juicy, flavorful meat. And sometimes you’ll even get a slightly caramelized crispy crunch at the top that everyone will fight over. This is because of the way the lid locks in moisture.
• Oven to table – yep, you heard right! I bring the pot right to the  table, place it on a rustic wooden trivet and have a homely look. I’d never bring a pot to the table, but when you have a Le Creuset-style enameled cast iron dutch oven, it has that homely rustic feel and looks great on the table – I even do this for guests! It keeps the cholent hotter for longer, and saves you from having to wash doubles of the most pain-in-the-neck dishes.
• IT DOESN’T STICK!! – Yep, you heard right. I was SO frustrated with spending hours peeling cholent of the bottom of a pot after every Shabbos. With the Dutch oven, you do have a bottom layer that’s maybe a bit overdone, but it just comes right off!
• Looks great on the counter too – Do you ever get frustrated with how after cleaning your whole house so that it’s spotless for Shabbos, you’ve still got a pot sitting on the counter all day? The cast iron enameled dutch oven that I use looks amazing on the counter – like it belongs. This is the least of my reasons for making the best cholent recipe ever in a dutch oven, but still a nice perk.

Which dutch oven should you use to make the best cholent recipe ever?

I can’t honestly tell you which dutch oven works and which doesn’t because I’ve only ever tried one. I use an off-brand one that I found in-store at Burlington Coat Factory. The finish got a bit ruined, but it still works totally fine, so if you’re looking to save, I’d recommend just going for cheap – it’s worth it.

The Le Creuset one is the “main brand” – and the top rated. I don’t know if the quality is that much better and worth splurging on, because I haven’t tried it. It also costs MANY times the price of a cheaper option. If you’d like to weigh in on this in the comment section, feel free!

Lodge makes a great budget-friendly option as does Amazon Basics.

I’m assuming that non-enameled dutch ovens would work too, as long as they have that heavy, tight seal as well. I haven’t tried it, so I can’t share how well the non-stick feature works.

How to make the best cholent recipe ever in a dutch oven:

First of all, if you’ve made cholent before you’ll understand that cholent is very individual. There isn’t much of a scientific formula to the actual components (onion, potato, etc) – it’s about what your family likes. So I’ll share with you what I do, but adjust accordingly.

STEP 1: Heat some olive oil in a pan. Add a whole onion, turning it every minute or so so that a new part is browning. When it begins to brown, add your meat, and sear it. We use the cheapest meat that’s not a steak – so whatever’s on sale.

I use a two-pronged fork to hold it on its side so that it’s browned all around. Turn off your flame once your meat has been browned.

TIP: After my first time using my dutch oven to make the best cholent recipe ever, I started browning the meat and onions in a separate pot or pan. I try to use something I’ll be using for another recipe anyway, since I’m usually on a cooking spree when I’m prepping for Shabbos. I felt like frying in the dutch oven ruined the finish – I don’t know if this is usually the case – it could be just because mine was a cheap one.

STEP 2:  Peel 5 medium sized yellow waxy potatoes (such as Green Giant Klondike Goldust or Yukon Gold) and cut in half  or leave them whole. Cutting them too small will cause them to melt into your cholent. Using this type of potato gives you the creamiest, most delicious result.

STEP 3: Cover your potatoes with water.

STEP 4: Turn your flame back on and season your cholent! Add a generous amount of paprika (a layer covering your water), a few shakes of pepper, about 1-2 T of Iodized salt (depending how big your cholent is) and plenty of onion and garlic powder. You can experiment with other seasonings too, depending on the flavor you’d like. Lately, I put chili powder in mine.

I never actually measure the salt but this is what I put into a smaller cholent.

Add ketchup (optional) – about 1/2 cup and honey – about 1/4 cup. The honey helps the top caramelize a bit. If you have a baby less than a year old who eats cholent, you can substitute the honey with duck sauce. Bring to a boil, reduce to a simmer, and cook about half an hour or until your potatoes begin to soften but aren’t falling apart.

STEP 5: Add your barley. No, I don’t put in beans; I simply don’t like them. Add those at your own risk… I have added lentils in the past, but I’ve been skipping that lately. I usually put in 1/2-3/4 of a 1lb bag. Cover your barley with water plus an inch, and let it simmer uncovered until the barley is cooked (about half an hour). Watch it to make sure you have enough water since the barley tends to absorb a ton of it, and quickly!

When your barley is cooked, make sure you have a thin layer of water covering your food (check it again right before Shabbos, since sometimes the barley absorbs more after you shut the flame).

Set it on your Shabbat hot plate to cook overnight. It’ll already be delicious after a few hours if you like to dig in early. We set our hot plate with a timer so that it’s not on continuously (we turn it off for 15 minutes every hour – not an exact formula, again, but short enough that the cholent stays hot enough to be cooking continuously even when it’s off).

I hope you enjoy the best cholent recipe ever! Comment below: what do you put in your cholent recipe?

Want another fantastic Shabbat afternoon dish? Try my crock pot mushroom barley soup – perfect for that frigid winter day! And if you’re in need of something gluten free or Passover friendly, try my gluten free cholent!

The post Best Cholent Recipe Ever – Jewish Overnight Stew in a Dutch Oven appeared first on Jewish Moms & Crafters.

Goulash comes in a few different forms, and also goes by “beef stew”. While the ingredients are not typically chametz, it is often served over macaroni, which doesn’t really work for Pesach. I haven’t attempted to replace that in this recipe, but even on its own, this slow cooker goulash makes for a great meal-in-a-bowl.

My family doesn’t use garlic on Pesach and it’s one of the more difficult ingredients for me not to use while cooking. I love garlic. Love. I use it liberally in every dish, including my slow cooker goulash, when I make it year round. In place of garlic, I used shallots and onions, and only vegetables that can be peeled, so even the most stringent on Pesach can enjoy this dish.

This slow cooker goulash is perfect for Pesach, because you can make it in the morning, and have a hot, delicious dinner ready for the family after a Chol HaMoed outing. You can keep it on low for longer than specified in the recipe instructions. I have, and it comes out delicious every time. If your crock pot has a setting that automatically switches to “Keep Warm” after completing cooking, that works too.

I have used both kinds of meat suggested in the recipe (beef stew or flanken)- while flanken is certainly tastier and softer, beef stew is an excellent alternative if you need a more inexpensive option.

A crock pot is a great addition to your Pesach shopping list– it is perfect for Chol HaMoed dinners and for a Shabbos Pesach cholent. In fact, if your crock pot does have the keep warm setting, this recipe would make a great cholent. Just make sure not to cut the vegetables too small, or they will get kind of mushy.

What you need to make Slow Cooker Goulash:

• non-stick saute pan; I use this one all the time and absolutely love it
• 4 quart crock pot
• mixing bowl
• whisk

For a printable version of this recipe, scroll to the end of this post. 

Ingredients for Slow Cooker Goulash:

2 lbs beef stew OR boneless flanken

salt and black pepper for seasoning meat

1 large onion diced

1 large shallot diced

2 potatoes peeled and cubed

1 large sweet potato peeled and cubed

2 carrots peeled and sliced

2 cups chicken broth

1/2 cup red wine

3 TBSP tomato paste

1 1/2 tsp kosher salt

1 tsp parsley dried

1/4 tsp black pepper

1/2 – 1 cup water

cooking spray

How to Make Slow Cooker Goulash:

1. Spray crock pot insert liberally with cooking spray and set aside.
2. Sprinkle salt and pepper over the meat and let rest for a few minutes.
3. Heat a non-stick saute pan over high heat and brown the meat on all sides.
4. Remove the meat to the crock pot.
5. In the same pan, (no need to clean pan), saute onions and shallots until translucent. Remove from heat.
6. Add potatoes, sweet potatoes and carrots to meat in crock pot.
7. In a small bowl, combine chicken broth, red wine, tomato paste, sauteed onions and shallots, and seasoning. Whisk well to combine.
8. Pour mixture over contents of crock pot. Add up to one cup of water as needed. (The goulash barely needs to be covered, otherwise it will be too soupy.)
9. Set crock pot to HIGH for 4 hours OR LOW for 8-10 hours.
10. Serve immediately. (If not serving over Passover, serve over fresh rice or macaroni.)

Want to make your Pesach prep easier, your seder table more beautiful, and your kids’ happier and busier? Get the printable Pesach bundle today for 75% off the full value! It’s full of 30+ cleaning and menu planners, kids’ games, coloring pages, and activities as well as cool seder table decorations!

[show_boutique_widget id=”700642″]

What is your favorite go-to dinner to serve on Chol HaMoed?

The post Slow Cooker Goulash – Kosher for Pesach appeared first on Jewish Moms & Crafters.