I’ve made chicken soup so many different ways, but this veggie-loaded version is my favorite. This version is a real upgraded. Real vegetables are sauteed for maximum flavor, tender shredded chicken gives you protein in each bite , an incredibly flavorful broth, and noodles that don’t turn to mush by the time you eat it..

The small trick that changes everything is this: cook the noodles separately. It takes one extra pot, but it keeps the soup bright and the noodles springy. (And yes, it’s worth it.) You can prep lots of noodles in advance and freeze it separately too… but more on that shortly.

Chicken Vegetable Soup with Noodles, what makes this version so comforting

Comforting soup isn’t complicated, it’s just balanced. You want a broth that tastes like chicken, vegetables that soften without disappearing, and enough “stuff” in the bowl that it feels like dinner, not a snack. With protein, vegetable, and starch, this is a comforting meal in a bowl that’s hydrating and nourishing for when you’re sick, when it’s freezing outside, or any time you need comfort food.

This chicken vegetable soup with noodles hits that sweet spot because the flavors build in layers. Carrots bring a little sweetness, onion and celery add that savory base, and turnip gives a gentle earthy taste that reads “old-school soup” in the best way. Zucchini goes in near the end so it stays tender, not soggy.

Texture matters too. Shredded chicken is soft and easy to eat, which is exactly what you want on a sick day. It also feels a bit special for Shabbat, even though it’s a low cost recipe that’s incredibly healthy – and a fabulous spin on a Friday night classic.

And since the noodles stay separate until serving, the leftovers reheat like a dream. You don’t get that “the pot turned into chicken noodle casserole overnight” situation.

If you’re in the mood for a more traditional take, this Jewish Chicken Soup recipe is another cozy option to keep in your back pocket.

Best vegetables to use (and easy swaps)

The core veggies here are diced carrot, turnip, celery, onion, and zucchini. That mix gives you sweet, savory, and mild flavors all in one pot.

A few easy swaps, based on what you’ve got:

• Parsnip instead of turnip (a little sweeter and easier to dice).
• Sweet potato instead of carrot (warmer, slightly richer and much sweeter).
• A handful of spinach stirred in at the very end (great if you need “something green”).
• Frozen peas added right before serving (kid-friendly sweetness).
• Broccoli stalks for loads of fiber and a fabulous flavor (stalks stay intact better)

Everything is diced and sauteed in layers to really bring out the flavor, without having to let it simmer all day (like I do with a typical chicken soup).

Why cook the noodles separately

If you’ve ever made chicken noodle soup and felt proud, then checked the pot the next day and sighed, you already know the problem. Noodles keep soaking up broth, even after the heat is off. They swell, go soft, and steal liquid from the soup.

Cooking egg noodles separately fixes it fast. You boil them in salted water, drain, and then add them to each bowl as you serve. The soup stays brothy, the noodles stay bouncy, and leftovers don’t turn into a thick starch bomb.

You WILL want to make sure to warm up the noodles as well if cooking it in advance.

Tips for making Chicken Vegetable Soup with Noodles

This soup is forgiving, which is what we all need on busy days. Still, a few small habits make it taste better and store better.

Salt in stages: Add a little early, then taste again near the end. Broth brands (if using) vary a lot, and it’s easier to fix “needs more” than “too salty.” Even salt brands can vary in saltiness.

Keep the simmer gentle: A hard boil can make chicken feel dry and stringy and get you that cloudy finish. A soft simmer keeps it tender.

Taste for sweetness: If your carrots are very sweet (or you added sweet potato), you might want a touch more pepper or fresh herbs to balance it.

Want it extra soothing for sick days? Skip spicy add-ins, go easy on black pepper, and keep the broth clear and simple.

Can you freeze Chicken Vegetable Soup with Noodles

Yes, this soup freezes well. The texture of the vegetables might change slightly – cut them smaller if freezing so the change is less noticeable. Freeze the soup base without noodles for the best texture. Freeze the noodles separately.

Here’s the easy way to do it:

• Cool the soup quickly by moving it off the stove and stirring for a minute or two. The soup shouldn’t sit at room temperature or “warm” for long. If your pot is huge, you can set it in a sink with a little ice water around it (don’t splash water into the soup).
• Portion into freezer containers or zip-top freezer bags.
• Label with the date. Future-you will be grateful.
• If using bags, double-bag and freeze them flat on a sheet pan.
• Once frozen, you can rearrange them as you’d like.
• Freeze up to about 3 months for best flavor.

To serve, thaw overnight in the fridge – in a pan to catch drips if you used bags (or use a low simmer on the stove), then boil fresh egg noodles (or use frozen ones) and add them right before eating.

How long does Chicken Vegetable Soup with Noodles last in the fridge?

This keeps well in the fridge for 3 to 4 days when stored in a covered container. If you’re serving this for Friday night, it’s usually still great through Monday lunch.

A quick heads-up: if noodles sit in the soup, they’ll soften by day two. It’s not unsafe, it’s just a texture thing. If you want the best leftovers, store noodles separately and add them to each bowl.

For reheating, use a gentle simmer on the stove or short bursts in the microwave. If the soup thickened in the fridge or overboiled and got too rich (it happens), add a splash of water or broth and stir until it loosens up.

Ingredients and tools for an easy chicken vegetable soup with noodles

This is more “cozy weeknight soup” than fussy recipe. You don’t need a long ingredient list, you just need a solid base and enough vegetables to make the broth taste like something.

A large pot helps, and so does a sharp knife. Beyond that, you’re good.

Ingredient notes and tips (with simple options)

There are so many different ways you can do this. Here is the basic framework of the recipe with optional add-ins.

• Chicken breast: 1 to 2 breasts, cooked right in the broth, then shredded and returned.
• Carrots: diced.
• Turnip: diced (parsnip works too).
• Celery: diced (optional if you don’t love it, but it adds such a great savory flavors).
• Onion: diced. I put in two but more is yummy too.
• Zucchini: diced larger or half-moons (added later to avoid them dissolving).
• Garlic (optional): 1 to 3 cloves, minced, or a frozen garlic cube.
• Broth: chicken broth, or water plus bouillon. Or use water and just flavor it well.
• Bay leaf (optional): 1 to 2.
• Herbs (optional): parsley or dill, fresh or frozen.
• Salt and pepper: go easy on pepper if serving to kids or someone sick.
• Oil: a tablespoon for sautéing.

For the noodles:

• Egg noodles, cooked separately.

This is a naturally Kosher soup, suitable for meat meals.

Optional add-ins that stay “clean and classic”: peas, spinach, sweet potato, parsnip, or a teaspoon turmeric. I love to add in Hawaiij spice mix for that depth of flavor, but it’s optional. What I’d avoid if you want that pure chicken soup vibe: strong tomato flavors, lots of acid, or heavy spice blends.

I will provide you with an exact recipe below, but I almost always make it differently, so don’t be afraid to play around yourself and see how your family likes it best.

Prep tips that save time

Prep is where soup can feel annoying, so make it easier on yourself.

• Chop veggies ahead and store them in the fridge for up to 2 days.
• Use a food chopper if you have one, especially for onions.
• Keep a freezer bag of “soup vegetables” (carrot, celery, onion) and grab a handful whenever you’re making broth.
• I sometimes even prep everything in the pot the night before and start sauteeing the next morning.

How to make Chicken Vegetable Soup with Noodles, step by step recipe

This is the kind of recipe you can make while helping with homework, setting the table, or doing that last-minute Friday afternoon straighten-up. The timing is flexible, and the soup gets better as it sits.

Ingredients

• 1 T neutral oil (I usually use extra light olive oil)
• 3 large carrots, diced
• 1 turnip, diced
• 2 large yellow onions, diced
• 6 Stalks celery, diced
• 1 medium zucchini
• 1 large chicken breast
• Water or broth (to cover vegetables)
• 1 t. salt to start if using broth, or 1 T if using water
• 1 T onion powder
• 1 T garlic powder OR a few cloves garlic added at the sauteeing step.
• Optional: frozen ginger cubes – use 1-2. I love adding this when making this for sick people
• Optional: Bay Leaf
• Optional: 1 t. Turmeric
• Optional: Dill, Parsley
• Optional: 1 T Hawaiij soup seasoning
• Optional: additional vegetables like sweet potato, spinach, broccoli stalks, cauliflower stalks, etc
• 12-16 oz egg noodles (I prefer the thin variety)

Cook the vegetables and chicken in the broth

1. Heat 1 tablespoon of oil in a large pot over medium heat.
2. Add diced onion, carrot, and celery with a pinch of salt. Sautee, until the vegetables soften. I usually start the onion first, let it get started as I prep the celery, and then same with the carrots.
3. Add diced turnip (or parsnip). Let that soften as well. Add the zucchini and let it go for another couple of minutes to bring out the flavor.
4. Pour in broth (or water) and seasoning until everything is well covered, with room for simmering.
5. Add bay leaf if using, then slide in the chicken breasts.
6. Bring the pot up to a light boil, then immediately lower it to a gentle simmer. If you see foam on top, skim it off with a spoon. (Not mandatory, but it keeps the broth prettier.) Avoid letting it boil.
7. Simmer for about an hour or so until the broth is rich, the vegetables are soft, and the chicken is cooked through.

Shred the chicken and finish the soup

1. Use tongs to lift the chicken breasts onto a plate.
2. Let them rest 5 minutes, then shred with two forks.
3. Return the shredded chicken to the pot and stir.
4. Taste the broth and adjust salt and pepper.
5. Stir in chopped parsley or dill right at the end for a fresh finish. If using dried herbs, you can just add it at the seasoning stage.

Boil egg noodles separately and combine for serving

1. Bring a separate pot of salted water to a boil.
2. Cook egg noodles until just tender (a little firm is perfect). Follow the package timing, then start checking a minute early.
3. Drain well. If you’re storing noodles separately, toss them with a tiny bit of oil so they don’t stick.
4. Serve using one of these two methods:
   • Best for leftovers: Add noodles to each bowl, then ladle soup over top.
   • Best for right now: Stir noodles into the soup pot only if you’ll finish it pretty quickly.

If you want another cozy soup for cold nights, this Roasted Butternut Squash Soup with Farro is hearty in a totally different way, and it feels a little special without extra stress.

Chicken vegetable soup with noodles is comfort you can count on. You get tender shredded chicken, real vegetables, and that cozy broth that makes the whole kitchen smell like you’ve been taking care of people all day. Best part, the noodles stay just right because you cook them separately.

Make it with turnip, swap in parsnip, add peas, or keep it simple and classic. This soup doesn’t judge, it just shows up for you. Save it for Friday night, double it for leftovers, and tell me what veggies you used, because I’m always looking for new twists on a favorite.

Yield: 12

Sauteed Veggie Shredded Chicken Soup with Noodles

Prep Time: 35 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours 5 minutes

This chicken noodle soup is comfort in a bowl! It's loaded with nutrition and makes for a full meal. Update it with different vegetables if you wish and prep it in advance to freeze. Sauteeing the vegetables first makes the soup extra flavorful and it's easy to scale up and food prep.

Print

Ingredients

• 1 T neutral oil (I usually use extra light olive oil)
• 3 large carrots, diced
• 1 turnip, diced
• 2 large yellow onions, diced
• 6 Stalks celery, diced
• 1 medium zucchini
• 1 large chicken breast
• Water or broth (to cover vegetables - about 8 cups)
• 1 t. salt to start if using broth, or 1 T if using water
• 1 T onion powder
• 1 T garlic powder OR a few cloves garlic added at the sauteeing step.
• Optional: frozen ginger cubes - use 1-2. I love adding this when making this for sick people
• Optional: Bay Leaf
• Optional: 1 t. Turmeric
• Optional: Dill, Parsley - a few sprigs of fresh or 1 T dry
• Optional: 1 T Hawaiij soup seasoning
• Optional: additional vegetables like sweet potato, spinach, broccoli stalks, cauliflower stalks, etc
• 12-16 oz egg noodles (I prefer the thin variety)

Instructions

1. Heat 1 tablespoon of oil in a large pot over medium heat.
2. Add diced onion, carrot, and celery with a pinch of salt. Sautee, until the vegetables soften. I usually start the onion first, let it get started as I prep the celery, and then same with the carrots.
3. Add diced turnip (or parsnip). Let that soften as well. Add the zucchini and let it go for another couple of minutes to bring out the flavor.
4. Pour in broth (or water) and seasoning until everything is well covered, with room for simmering.
5. Add bay leaf if using, then slide in the chicken breasts.
6. Bring the pot up to a light boil, then immediately lower it to a gentle simmer. If you see foam on top, skim it off with a spoon. (Not mandatory, but it keeps the broth prettier.) Avoid letting it boil.
7. Simmer for about an hour or so until the broth is rich, the vegetables are soft, and the chicken is cooked through.
8. Use tongs to lift the chicken breasts onto a plate.
9. Let them rest 5 minutes, then shred with two forks.
10. Return the shredded chicken to the pot and stir.
11. Taste the broth and adjust salt and pepper.
12. Stir in chopped parsley or dill right at the end for a fresh finish. If using dried herbs, you can just add it at the seasoning stage.
13. Bring a separate pot of salted water to a boil.
14. Cook egg noodles until just tender (a little firm is perfect). Follow the package timing, then start checking a minute early.
15. Drain well. If you’re storing noodles separately, toss them with a tiny bit of oil so they don’t stick.
16. Serve using one of these two methods - Best for leftovers: Add noodles to each bowl, then ladle soup over top. Best for right now: Stir noodles into the soup pot only if you’ll finish it pretty quickly.

Notes

• Cook noodles separately to avoid mushiness and making your soup starchy and cloudy.
• This soup freezes well. Texture of vegetables might change slightly - cut them smaller if freezing so the change is less noticeable.

• Freeze in containers or large freezer bags. If using bags, double-bag and freeze them flat on a sheet pan.
• Once frozen, you can rearrange them as you'd like.
• Freeze up to about 3 months for best flavor.
• Defrost in a 9x13 pan to catch drips.

Did you make this recipe?

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

The post Chicken Vegetable Soup with Noodles appeared first on Jewish Moms & Crafters.

A couple of weeks ago, I shared my recipes for mini deli rolls, and in addition to the ideas that I tried, I tossed out a dozen other ideas. Among those was the suggestion to try one with cranberry sauce and sliced turkey for Thanksgiving. I decided – hey, why not just go with it?

So I tested it out for Shabbat and it was such a score! You’re left with the perfect blend of Jewish cooking with Thanksgiving flavor.

To help add a bit of depth of flavor, I included sweet chili sauce as well. So those who prefer to avoid processed commercial sauces, this is not for you – but neither is any deli roll, so there’s that.

I’m a big believer that deli roll is the kind of side dish that is meant to be experimented with. It’s just a template – add what you want, play with flavor, and have fun. While I usually like to make my deli rolls in mini – it’s easier to subdivide and freeze and to handle in general – I made this one full size.

I did regret it, so I recommend going with the mini version: just split the flaky dough into four and follow the same process.

‘

Turkey Cranberry Deli Roll Recipe

Recipe makes 2 rolls (or eight mini rolls) and freezes nicely.

Ingredients

• 1 package (2 sheets) puff pastry
• 1 14 oz. can jellied cranberry sauce
• 1/2 cup sweet chili sauce
• 1 12 oz pkg sliced smoked turkey (deli-style)
• Sesame seeds

Process

1. On a floured surface, roll out your defrosted puff pastry sheets. Make sure all the folds are reconnected.
2. If making mini deli rolls, cut each sheet into four.
3. You can do this properly and mix your sauces first, but I didn’t. Spread half a can of cranberry sauce on each roll, spread evenly with the back of a spoon. Leave the top inch clean.
4. Drizzle 1/4 cup sweet chili on each, spread evenly with the back of a spoon.
5. Cut round turkey slices in quarters and halves to fit in corners and sides, add slices in the middle to fully cover your sauce.
6. Start from the bottom, fold over the bottom inch or so (don’t try rolling the first bit – fold it.) Then continue rolling, making sure your deli doesn’t scoot forward too much. When you get to the clean strip, use a bit of water to stick it to the roll.
7. Brush the top of the roll with a bit of extra sauce (cranberry or sweet chili) and sprinkle on sesame seeds.
8. Bake according to the flaky dough package instructions.

Slice and serve hot or room temp – but hot is yummier!

Yield: 16

Turkey Cranberry Deli Roll

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

A couple of weeks ago, I shared my recipes for mini deli rolls, and in addition to the ideas that I tried, I tossed out a dozen other ideas. Among those was the suggestion to try one with cranberry sauce and sliced turkey for Thanksgiving. I decided - hey, why not just go with it?

Print

Ingredients

• 1 package (2 sheets) puff pastry dough
• 1 14 oz. can jellied cranberry sauce
• 1/2 cup sweet chili sauce
• 1 12 oz pkg sliced smoked turkey (deli-style)
• sesame seeds

Instructions

1. On a floured surface, roll out your defrosted puff pastry sheets. Make sure all the folds are reconnected.
2. If making mini deli rolls, cut each sheet into four.
3. You can do this properly and mix your sauces first, but I didn't. Spread half a can of cranberry sauce on each roll, spread evenly with the back of a spoon. Leave the top inch clean.
4. Drizzle 1/4 cup sweet chili on each, spread evenly with the back of a spoon.
5. Cut round turkey slices in quarters and halves to fit in corners and sides, add slices in the middle to fully cover your sauce.
6. Start from the bottom, fold over the bottom inch or so (don't try rolling the first bit - fold it.) Then continue rolling, making sure your deli doesn't scoot forward too much. When you get to the clean strip, use a bit of water to stick it to the roll.
7. Brush the top of the roll with a bit of extra sauce (cranberry or sweet chili) and sprinkle on sesame seeds.
8. Bake according to the flaky dough package instructions.

Notes

• Slice and serve hot or room temp - but hot is yummier!
• To help add a bit of depth of flavor, I included sweet chili sauce as well. So those who prefer to avoid processed commercial sauces, this is not for you - but neither is any deli roll, so there's that.
• I'm a big believer that deli roll is the kind of side dish that is meant to be experimented with. It's just a template - add what you want, play with flavor, and have fun.
• I usually like to make my deli rolls in mini - it's easier to subdivide and freeze and to handle in general.
• I recommend going with the mini version: just split the flaky dough into four and follow the same process.

Did you make this recipe?

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

The post Turkey Cranberry Deli Roll – an Easy Thanksgiving Side Dish appeared first on Jewish Moms & Crafters.

I’m not gonna lie – whenever I share a recipe, I feel like an imposter. I’m not a professional chef, I’m just a creative mom who likes to try new things.

That’s why my favorite recipes aren’t really recipes – they’re more like crafts – like these mini deli rolls! So this is more of a formula than a recipe!

This is such a fun and pretty thing to serve and one of my favorite Shabbat lunch ideas – especially in the winter. It freezes nicely, can be made Thursday night, and looks like it took much more effort than it actually does.

The basics of making mini deli rolls

The idea came ages ago when I was making deli roll and got so frustrated with the overly inflated outside and raw inside. I also found it awkward and cumbersome and found that we were only using about half a roll each time. It was hard to roll up with all the fllings.

And the most frustrating part: my kids liked it totally plain and my husband and I like it interesting! Think fried onions (yum for us, ew for the kids), a little kick of heat, different spices.

I realized that this recipe needs to be made in mini and started doing it that way. It’s so easy. You’re not mixing things up – most of what you use is components you already have. It’s so much easier to roll up in mini.

And it is so presentable!

Mix and Match Flavor Ideas

The idea is to really be able to make different flavor profiles with the same bases. So for example, I made:

For us – loaded with flavor and a little sharp kick: Turkey and Pastrami, fried onions (from the freezer – always have this ready and prepped), Dijon mustard, topped with Everything Bagel.

For the kids, a bit sweet and salty – I did just turkey + duck sauce + sesame seeds.

For us – very savory – I did barbecue sauce, just Pastrami, sauteed onions, and 21 seasoning salute topping.

And again just for the grown-ups, I did sweet chili with both meats and onion flake topping.

The mini rolls slice into small pieces that are just the perfect size, giving you a large assortment with only about 15 minutes of prep time. The inside cooks more in-sync with the outside, and you get a little “taster” of each, making it much more of a statement dish!

More things you can try

There are so many ways you can do it, and I’ll include a list of topping ideas in the actual recipe card at the end of this post, but meanwhile, here are some ideas.

There are a few basic components of a deli roll and you can mix and match this as you’d like.

• Meats – Any sliced deli meat works – salami, pastrami, corned beef, turkey. Make some meatier, some less meaty.
• Spreads – This goes under the meat on the deli roll and is the “seasoning”. I also use these as a glaze (sweeter ones work better) I used sweet chili sauce, BBQ sauce, duck sauce, and dijon mustard. More ideas: honey mustard, garlic mayo (my family doesn’t touch mayo but it’s a great option), horseradish honey, cranberry sauce (great with Turkey for Thanksgiving!), pesto…
• Fillings – Not all deli rolls need this but you can add it if you’d like! My go-to is ready sauteed onions that I prep in batches and freeze. Other options: sour pickles (for a deli-sandwich flavor), sweetened/caramelized onions, sauerkraut, herbs, French’s (crispy) fried onions, garlic confit
• Toppings – The topping really completes the mini deli roll, and the flavor sits on the tongue, making it very influential in the final flavor. I used Everything Bagel seasoning, onion flakes, sesame seeds, and my favorite spice mix – 21 Seasoning Salute from Trader Joe’s. More ideas: French’s crispy fried onions (crush it smaller), sea salt, poppy seeds, minced black garlic

Tips for this mini deli roll recipe

This mini deli rolls recipe is so easy and hard to get wrong, and once you master how to make it, you’ll be getting creative yourself!

How to reheat it

Since many people make deli roll for Shabbat lunch, it’s likely going to be reheated. Always heat it uncovered so it doesn’t get soggy! I recommend having each roll as a single layer in a log.

It’s easier to slice cold, so you may want to do that. If you do, keep the pieces connected on the bottom and heat it as a log so it doesn’t dry out.

Can you freeze mini deli rolls?

This recipe freezes so beautifully! If you have a smaller family and need to serve less at a time, or are just mass-prepping you can totally freeze these. They keep their shape well – especially if you freeze them in a single layer.

I freeze these as a log (not sliced) wrapped in foil, and then in a Ziploc bag. I recommend wrapping each roll individually, but you can totally group them in a bag.

How to Serve Mini Deli Rolls

There are so many ways you can serve mini deli rolls – again, it’s just a fun food that you can do a lot with.

Making a board

If you’re hosting, this is such a cool crowd-pleaser and so presentable. You can line them up and provide a good, sharp knife for slicing (note: your board will get sliced into, so serve it on a pretty cutting board, not your favorite Charcuterie).

You can also slice it and line it up – it’ll fill a bigger board more generously that way but won’t stay as fresh.

Dips & Condiments

You can also add dipping sauces and condiments to the mix! You can offer more of the sauce you used as a spread, or throw new ones into the mix. Ketchup, horseradish sauce, hot sauce… Whatever would work in a deli sandwich would work here too!

How to Make Mini Deli Rolls

Ingredients

• 1 Package / 2 sheets flakey dough
• 8 oz each sliced deli Turkey and Pastrami
• Spreads: sweet chili, bbq sauce, dijon mustard, duck sauce
• Toppings: sesame, everything bagel, onion flakes, 21 seasoning spice mix
• Optional: sauteed onions

Equipment:

• Basting brush
• Sharp Knife (this one is my lifelong favorite knife)
• Rolling pin
• Sheet pan

Process

1. On a floured surface, roll out your defrosted flaky dough. You should be able to spread it a few extra inches in each direction.

2. Cut it into four squares – once horizontally and once vertically. It doesn’t have to be even or perfect.

3. Smear each square GENEROUSLY with your sauce. More sauce = more flavor (do even more than I did if you want it to burst with flavor). Avoid the top inch while filling your deli roll.

4. Add your meat! If using round slices, first cut one in four, and place one in each corner, with the right angle matching the right angle of your dough.

Then, add a circle in the center to get even and full coverage.

5. Layer on your meat as you’d like, and pile on some other fillings like sauteed onions, if you want.

6. The trickiest part of making mini deli rolls is rolling it up. Start by FOLDING over the bottom inch (don’t try rolling from the end). Make sure you grab the roll with all its fillings. The fillings will scootch a little closer to the back end – that’s okay.

7. Keep rolling till you reach the end. You should still have a little exposed dough at the end. Use a touch of water to attach it to the main roll.

8. Use a bit extra of your filling to glaze your deli roll – just brush some on. You can, of course, also use an egg wash.

9. Apply your topping generously. This very important external marker will show which roll it is.

10. Bake according to package directions. Usually that’s about 400 for 20-25 minutes or until it’s golden brown and fully baked.

Serve on a board or tray and enjoy!

Yield: 16

Deli Roll Board - MIx and Match Ideas

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Make mini deli rolls in different flavors for an incredibly easy statement dish! Serve them sliced as small bites, or on a cutting board, ready to slice.

Print

Ingredients

• 1 Package / 2 sheets flakey dough
• 8 oz each sliced deli Turkey and Pastrami
• Spreads: sweet chili, bbq sauce, dijon mustard, duck sauce
• Toppings: sesame, everything bagel, onion flakes, 21 seasoning spice mix
• Optional: sauteed onions (I recommend always having this prepped and in the freezer)
• See recipe notes for alternative flavor

Instructions

1. On a floured surface, roll out your defrosted flaky dough. You should be able to spread it a few extra inches in each direction.
2. Cut it into four squares - once horizontally and once vertically. It doesn't have to be even or perfect.
3. Smear each square GENEROUSLY with your sauce. More sauce = more flavor (do even more than I did if you want it to burst with flavor). Avoid the top inch while filling your deli roll.
4. Add your meat! If using round slices, first cut one in four, and place one in each corner, with the right angle matching the right angle of your dough. Then, add a circle in the center to get even and full coverage.
5. Layer on your meat as you'd like, and pile on some other fillings like sauteed onions, if you want.
6. The trickiest part of making mini deli rolls is rolling it up. Start by FOLDING over the bottom inch (don't try rolling from the end). Make sure you grab the roll with all its fillings. The fillings will scootch a little closer to the back end - that's okay.
7. Keep rolling till you reach the end. You should still have a little exposed dough at the end. Use a touch of water to attach it to the main roll.
8. Use a bit extra of your filling to glaze your deli roll - just brush some on. You can, of course, also use an egg wash.
9. Apply your topping generously. This very important external marker will show which roll it is.
10. Bake according to package directions. Usually that's about 400 for 20-25 minutes or until it's golden brown and fully baked.

Seve on a board or tray and enjoy!

Notes

You can totally play around with this, mix and match it!

• Meats - Any sliced deli meat works - salami, pastrami, corned beef, turkey. Make some meatier, some less meaty.
• Spreads - This goes under the meat on the deli roll and is the "seasoning". I also use these as a glaze (sweeter ones work better) I used sweet chili sauce, BBQ sauce, duck sauce, and dijon mustard. More ideas: honey mustard, garlic mayo (my family doesn't touch mayo but it's a great option), horseradish honey, cranberry sauce (great with Turkey for Thanksgiving!), pesto...
• Fillings - Not all deli rolls need this but you can add it if you'd like! My go-to is ready sauteed onions that I prep in batches and freeze. Other options: sour pickles (for a deli-sandwich flavor), sweetened/caramelized onions, sauerkraut, herbs, French's (crispy) fried onions, garlic confit
• Toppings - The topping really completes the mini deli roll, and the flavor sits on the tongue, making it very influential in the final flavor. I used Everything Bagel seasoning, onion flakes, sesame seeds, and my favorite spice mix - 21 Seasoning Salute from Trader Joe's. More ideas: French's crispy fried onions (crush it smaller), sea salt, poppy seeds, black garlic
• You can also serve it with dipping sauces: Ketchup, horseradish sauce, hot sauce... Whatever would work in a deli sandwich would work here too!

My exact flavor mixes were:

• Turkey and Pastrami, fried onions, Dijon mustard, topped with Everything Bagel.
• Turkey + duck sauce + sesame seeds
• Barbecue sauce, Pastrami, sauteed onions, and 21 seasoning salute topping.
• Sweet chili with both meats and onion flake topping.

Freezer Instructions:

They keep their shape well - especially if you freeze them in a single layer.

I freeze these as a log (not sliced) wrapped in foil, and then in a Ziploc bag. I recommend wrapping each roll individually, but you can totally group them in a bag.

Always reheat uncovered so they don't get soggy.

Did you make this recipe?

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

The post Mini Deli Rolls Recipe + Loads of Flavor Ideas! appeared first on Jewish Moms & Crafters.

Don’t you just love a beautiful Challah cover to beautify a Shabbat table?

I love the story behind the Challah cover even more! We believe that by practicing empathy even with inanimate objects that don’t feel things, we teach ourselves to always think of others.

The blessing before bread is normally said first; bread is the most important food as it sustains us. However, the Shabbat meal starts with Kiddush, the blessing over wine/grape juice.

So we cover the Challah so that it shouldn’t be “embarrassed” by its temporary demotion. Or rather, so that we should be mindful of are actions and the affect htey have on others – even appropriate actions!

And yes, it also serves as Shabbat table decor.

For this one, I used foil iron-on to add a bit of glam. I made it two-sided just to demonstrate the craft. One has the Hebrew words “Shabbat Shalom” and one is written out in English letters.

The story behind the Shabbat Shalom SVGs

Confession: I’m always torn with how much to Cricut craft here. I love customizing things, and with the scarcity/price/specialty of Judaica, I often make my own.

I also know that there aren’t many Jewish craft – especially Cricut – resources out there. At the same time, my kids’ crafts are consistently the most popular, and I know that the teachers and parents who follow me always need more ideas.

So I’ve had these photos sitting in my to-dos since before baby Jay was born. I had the “design Jewish words SVGs” to-do item sitting in my tasks since 2020.

And I’m finally jumping it ahead of all the kids’ crafts and making it available for you.

I illustrated these digitally on my Surface Pro, in the Sketchbook app and then cleaned them up and turned them into cut files.

My next dilemma: do I offer this SVG for free or do I charge for it? Once again, that is always a conflict. To be able to run a blog based on ad income alone, it needs lots of visitors, and with something so niche like this, I know it’s not going to get it.

But then again, there are so few good Jewish Cricut resources out there… especially Jewish ones!

I decided to do both 🙂

You can download the English SVG for this for free at the end of this post (for newsletter subscribers – and yes, the newsletter is free). You can also purchase both of them in my Etsy shop if you do decide to support me that way, want the Hebrew version, or if you prefer not to sign up for my newsletter.

I have more Jewish/Hebrew expression SVGs as well that you can purchase if you’re looking for more Jewish Cricut resources.

You can also use this file as a laser engraving file on a wood cutting board to turn it into a Challah board, use it on a glass cup with permanent vinyl to make a Kiddush cup… You can even create a Shabbat t-shirt with this, napkins, or anything!

That’s the beauty of a simple Jewish SVG file like this: there is so much you can actually create with it.

Different ways to craft a DIY Challah Cover

Now that the technicalities are behind us, here’s a bit more background on these DIY Challah covers!

I made them using foil iron-on on a base that is actually a dollar store dishcloth. You can use any large cloth napkin as your base, or sew a simple rectangle yourself. You can even use leather – or faux leather – for a super high end look!

Adding the words “Shabbat Shalom” – in Hebrew or English – to any fabric base turns it into a beautiful Challah cover for your Shabbat table.

And finally, you can even use this as a stencil for fabric painting your own DIY Challah cover! Just make a rectangle around your design. Cut from vinyl or stencil material instead of HTV/Iron-on. Weed out the design itself. Apply, use as a stencil, and remove!

DIY Challah Cover Tutorial

Supplies Needed

• Cricut cutting machine
• StandardGrip Mat
• Fine Point blade (included with your machine)
• Iron-On (I used foil iron-on)
• Heat Press (I have the EasyPress 3 12×10)
• Weeding tools
• XL Scraper or Brayer (to adhere material well to mat)
• Optional: Heat Resistant tape
• Optional: Cricut BrightPad Go for easier weeding
• Base such as a plain white dish cloth/tea towel, generously sized fabric napkin, etc.
• The SVG file – download the English for free at the end of this post, or grab the Hebrew AND English here for a few bucks.

How to Make it

1. Upload your file to Cricut Design Space. Measure the area you want to apply it to, and resize. Cut using the fine point blade. Make sure to apply your iron-on to the mat shiny side down and mirror your design.

2. Weed your design.

3. Iron it onto the base napkin/dishcloth based on recommended settings for that exact material (Use Cricut’s heat guide for reference).

4. You know it’s ironed on well when you can see the texture through.

5. Allow it to cool completely and peel off the backing.

6. If separating layers and doing it from different colors (I used two shades of blue on the Hebrew side), you can still iron it on using one layer. Simply make sure the backing doesn’t block any of the iron-on from touching the base fabric by trimming close to the design as needed. Use heat transfer tape to tape it down and iron as you would normally.

Download the DIY Challah Cover SVG Files

Purchase the English & Hebrew Shabbat Shalom SVG Files

Once again, your purchase helps sustain this blog and keeps it going – but it’s totally optional and you can get the English version for free below!

Download the free English Shabbat Shalom SVG File

Download your free template! It’ll arrive right in your inbox. By downloading, you’re subscribing to our FREE newsletter with updates on cool printables like this, ideas to simplify Jewish life, and more. Unsubscribe at any time at the bottom my emails. I respect your privacy and the law, and won’t share or sell your email address.

The post DIY Challah Cover + Shabbat Shalom SVG appeared first on Jewish Moms & Crafters.

One of the things that stops me from making one of my favorite Shabbat lunch ideas – potato kugel – every week is the time factor. It’s such a patchke! But does it have to be?

The truth is, we tend to overthink potato kugel. We make 5lb bags, we sit and we peel, we pull out big mixing bowls, refill the food processor… and make way too much.

While I do LIKE doing it this way, because it fills my freezer, sometimes you just want an easy side dish for Shabbat, you’re obsessed with kugel, and just want to do it quickly.

How to make a quick and small potato kugel

There are a few tricks for making your kugel come together in – I timed it – fifteen minutes.

First, you’ll want to use a think-skinned variety that is pretty clean. That way, you can give it a quick scrub and just cut it to fit your food processor chute.

Second, you’ll obviously want a recipe that works with the pan size you’re trying to make. For example, this one makes a 9 inch square pan. That’s why I’m sharing this new recipe – it’s scaled back to what you need it to be.

Not only does this save on veggie prep time, but you’re just filling the food processor once, quickly.

Another tip is to mix things up in the pan. No need to pull out that mixing bowl!

And finally, washing your dishes RIGHT away makes it easy – it just rinsed right off in a minute and doesn’t need any scrubbing.

Ready for my favorite small batch potato kugel recipe?

Here goes! Make sure to try this incredible vegetable kugel recipe when you’re done!

Small Potato Kugel Recipe

Ingredients

• A chunk of zucchini – Tips: either get a very small one, toss in a few baby zucchini. Or, do what I do and steal a chunk from the soup or roasted zucchini you’re making. This helps improve the texture, but you can also omit it – just add in an extra smallish potato.
• Small onion
• 4-5 Medium Yukon gold, scrubbed peel on. You can eyeball the exact quantity by placing them in the pan you’re using.
• Salt
• Pepper (a few grinds or shakes)
• 4 eggs
• 1/2 cup oil (can reduce to 1/4 if you want it lighter.)

Equipment

• Fruit and veggie scrub brush
• Food processor with a shredding blade
• Measuring cup
• 9 inch square pan

Instructions

Preheat oven to 425 F.

Run your potatoes, zucchini, onion through the food processor. I like to use the shredding blade (if you have a finer grating blade, you might prefer to use that.)

Empty into a 9 inch square pan – it should fit nicely. Add your eggs, oil, and seasoning. Mix well (you may find that your hands do this job best – just remove any jewelry first!) Smooth it out in the same pan.

Bake uncovered for 1 hour or until golden on top.

Have you tried this small potato kugel recipe? Any tips to add? Comment below!

Quickest Potato Kugel Recipe

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Print

Ingredients

• A chunk of zucchini - either get a very small one, toss in a few baby zucchini. Or, do what I do and steal a chunk from the soup or roasted zucchini you're making. This helps improve the texture, but you can also omit it - just add in an extra smallish potato.
• Small onion
• 4-5 Medium Yukon gold, scrubbed peel on. You can eyeball the exact quantity in the pan you're making.
• Salt
• Pepper (a few grinds or shakes)
• 4 eggs
• 1/2 cup oil (can reduce to 1/4 if you want it lighter.)

Instructions

Preheat oven to 425 F.

Run your potatoes, zucchini, onion through the food processor. I like to use the shredding blade (if you have a finer grating blade, you might prefer to use that.)

Empty into a 9 inch square pan - it should fit nicely. Add your eggs, oil, and seasoning. Mix well (you may find that your hands do this job best - just remove any jewelry first!) Smooth it out in the same pan.

Bake uncovered for 1 hour or until golden on top.

Notes

Equipment:

Fruit and veggie scrub brush

Food processor with a shredding blade

Measuring cup

9 inch square pan

Did you make this recipe?

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

The post Small Potato Kugel – The Quickest Way appeared first on Jewish Moms & Crafters.

Since everyone’s requirements are different, I compared a few options in three different categories so that I can find the best shabbat hot plate for YOUR needs. I read reviews in-depth on different websites, ditched those with overly negative feedback, whittled down the list by price as well, and shared my findings below.

While searching for the best Shabbat hot plate, there was one non-negotiable: it must be UL listed or similarly certified for safety. I also ALWAYS use mine with an appliance timer, as even some of the safe ones aren’t designed to be on for 25+ hours straight. I can’t guarantee safety on anything, or take responsibility for it, but I did try my best to seek out options that I’d use personally. I have my timer set to turn off for 15 minutes every hour so it doesn’t overheat. It’s enough to cook my cholent – you can find my best cholent recipe ever here. And once we’re on the topic, make sure you check out some of my favorite Shabbat lunch ideas!

When I’m not making cholent, I simply have it on for the times that I need it on, a few hours at a time.

In addition, always read the instructions that come with your Shabbat hot plate and listen to the safety warnings. For example, some can’t be covered with aluminum foil (as many people like to do).

Another note: some hot plates have tempered glass surfaces. Just like your Pyrex dishes, these can be sensitive to extreme changes in temperature. That means that you’ll want to be careful not to put dishes from the fridge right onto it once it’s been heated. You can put it on while off Friday and then turn it on to heat, or heat in oven before putting on. Shabbat we anyway don’t put things on directly – we place it on overturned aluminum pans first – but if you do, you can place your food on before the timer turns it back on

Please note: discuss Shabbat hot place use with your rabbi before purchasing to make sure you are aware of features you need/want/don’t want. Knobs add another dimension, especially for those who place items directly on Shabbat.

The 3 best Shabbat hot plates in summary

1. Chefman Electric Warming Tray – This is the one I used for the past few years. It features a relatively affordable price, different capacity options, and sleek looks. It can be hard to clean.

2.  HotMat Connect – This one is much more versatile and feature rich. It is highly innovative and unique: it’s expandable, easy to store, and can even be traveled with. It’s my favorite for those of us with needs that vary (a small family vs. lots of guests) and slim storage space.

3. Broil King Extra Large 600-Watt Warming Tray – For a more industrial strength and rugged option, that’s available in multiple sizes, this one is a favorite. It has a much more cleanable surface than the Chefman.

Reviews of each of the best Shabbat hot plates

#1 – The elegant, faithful Shabbat Hot Plate – Chefman Electric Warming Tray:

Years ago, when we were looking for a Shabbat hot plate, I chose the Chefman Electric Warming Tray. We had an old version of the same that lasted just a few uses, and got a credit to upgrade to the new. The new one has been touching almost all the right notes for us. It’s got a large capacity, a beautiful design, and has lasted us for a few years.

We did at one point need to bring it to an electrician to get it fixed and it’s been holding up since.

Note: some of these have temperature adjustment knobs, some don’t. Since ours is old, pay attention to the features on the style you order.

As you can see, I can squish about four 9×13 inch pans on it, or three and my dutch oven cholent.

I tend to not need to fill it, unless I have guests, in which case I stack the pans 2-3 high. I place pans that need to be piping hot at the bottom, and those that are good slightly less hot on top. I find that it heats through well. Things that are on the bottom, if left on too long can burn so I save that spot for chicken with gravy, roast potatoes, and other dishes that do well there. If I need to remove things from the base, I simply place them on top of an overturned pan and it works great.

Features:

• 21×16 inch surface (multiple size options available)
• Tempered glass surface
• Stainless steel accents
• Adjustable temperature settings

Pros:

• Fuse safety feature is designed to keep it from overheating when using it for extended periods of time. Manufacturer warns against keeping it on for longer than 72 hours, which is more than adequate for Shabbos, and most holiday needs. I find it a PRO that they give a time-on guideline.
• It’s so pretty! The glass top and stainless steel detail make it look nice on your countertop all Shabbos.
• The surface is pretty large and can handle food for guests.
• We’ve personally used this for well over four years and it’s been reliable and useful. We did need to repair it at some point, however it’s held up since and been worthwhile.
• Heats food thoroughly in an hour or two

Cons:

• I have found that the surface can be hard to clean. Since it can’t be covered, this means that our tempered glass is not quite as pretty and sleek as it once was… Right now, after years of use, it’s quite the eyesore, but it still works.
• The heating surface comes all the way to the edge of the warming tray – but the handles make it less of an issue

#2 – The Versatile, Storable, Expandable – HotMat Connect:

HotMat recently reached out to me to share their new HotMat Connect and I was intrigued. They did send me a sample for this post, and I agreed to share it. However: my opinion is honest, and I’ll point out the flaws as well as the good.

I had actually noticed that a few people purchased standard HotMat hot plates instead of my suggestions, which is always a good sign to me.

The HotMat features a silicone frame, allowing it to actually fold. The new Connect line features two-part modular design. Each piece has two portions and you can connect up to five using the included connectors. It’s perfect for families like mine who love to host but on a typical week don’t need to leave much out.

While I do love my ChefMan, the HotMat Shabbat Hot Plate connect solves two issues:

• On weeks that I don’t need the huge full-sized Plata out, the needs-based HotMat connect is a game changer. And I can expand it when I do need more space.
• It’s much easier to take out and put away – to store in general. It folds small enough to store in a kitchen drawer or stick in a suitcase for a Shabbat away.

It’s fabulous for parties – it kept the soup at our family Chanukah party at the perfect temp. It kept the creamy mushroom pasta hot but without ruining the heavy cream sauce.

It comes in other colors, including black if you want a classier look. Each piece can fit two pots or pans.

Features:

• Expandable to heat up to 10 dishes
• Two temperature modes – warm (212 degrees) and hot (302 degrees). We keep it on warm for Shabbat.
• Foldable
• Silicone frame, stainless steel surface
• On/off switch
• Covered sockets and switches

Pros:

• The covered switches are a must for Shabbat and keep the look seamless.
• ETL approved and strict safety compliance for ease of mind. It’s designed with Shabbat in mind.
• Needs vary, and instead of having multiple hotplates, you can have one that can be expanded to suit your needs. I love this option.
• Surface cleans easily from spills.
• The hot surface doesn’t go to the edge.
• Folds small so it’s easy to store. This is by far the easiest to handle hot plate I have ever seen for this reason. It’s lightweight too. There’s no unnecessary bulk here.

Cons:

• The way that they connect isn’t the most space efficient and requires a gap between hot plates because of the length of the cord. I “squished” it together but it’s a tad awkward to do.
• Because you don’t have a continuous surface, you can’t load it and pack it in tight – you’ll want to expand it to suit your needs. I do find that for parties or buffets this is irrelevant -having the separate surfaces is an advantage. It’s also an advantage when you want to have better control of heating temps.

#3 – The Extra Large Industrial Strength Shabbat Hot Plate – Broil King 600-Watt Warming Tray

A wider and slightly less deep option, this Shabbat hot plate has an easy-to-clean stainless steel surface and sits higher above your counter top. I like that the bigger size is all in the width – so you can still keep it deep on a countertop, despite its large size. Note: I haven’t tried this one, and evaluated it based on reviews and to fill the niche of a more industrial option.

Features:

• 15-1/4 by 46 inches – with a 41×14 inch warming surface
• Stainless steel surface
• Two adjustable thermostats

Pros:

• More rugged and strong than other options
• Very big
• The stainless steel surface is more cleanable than the tempered glass surface. It’s also won’t shatter
• Sits higher above your countertop, and can be placed farther in because it’s not as deep. It also has deeper plastic sides – making the edges less accessible than the Chefman.
• Made in the USA

Cons:

• It’s pricier than other options
• According to one review, it’s not serviceable (because it doesn’t work with a heating element)

In a nutshell: my best Shabbat hot plate

As someone who has literally been dependent on my husband to take out the hot plate, I value the portability and storability of the HotMat Connect. It becomes the size I need it to be, and while purchasing additional units can add up, you’re still at a bigger advantage than you’ll be having multiple sizes. Since my own family is small (as in, my kids don’t eat real food…) and I love hosting, my needs vary greatly.

I appreciate that I can set it far back from the edge of my counter and that the switches are covered. I’m finding that it covers all my needs, and the fact that I can actually store it in my kitchen is a game changer.

While I still need to “time test” it, I do think that it’s my top pick due to its ability to suit evolving needs.

Which do you think are the best Shabbat hot plates? Got any questions about any of them? Comment below!

The post Shabbat Hot Plate – The Best Warming Trays for Shabbos appeared first on Jewish Moms & Crafters.

Garlic confit has become a Shabbat staple in our home, and guests always comment on it. We serve it nice and hot, buttery and savory, on Friday night. But it’s also delicious spread on Challah bread for Shabbat lunch!

My favorite way to make garlic confit? In the oven! It’s so easy, and I use oven-to-table glassware to cook, serve, and put away.

Two ways to make garlic confit in the oven

Slow roasted and soft garlic confit

The absolute best way to ensure a creamy, unsharp, garlicky flavor is to let it go low and slow, covered in the oven. It comes out just as it’s beginning to crisp up and brown on the edges.

So good!

But what if you love it caramelized, so that it literally gets stuck into your teeth and even has a touch of sweet to it?

Caramelized, browned garlic confit

If you plan to use it unsmashed as a bread topping or whole-clove mix-in this is the way to do it!

Simply roast it for a bit at 350, open, after it’s cooked! It’s such a low-key way to make an incredible dish that everyone will rave about!

The bottom cloves will still be on the softer end, so you’ll end up with a mix of consistencies, to please everyone. This is how I prefer to finish mine off.

You can also add anything that would be a good flavor fit to your garlic confit in the oven! Chiles, herbs, tomatoes, and even lemon slices all add to the incredible flavor. I’ve even tried this in mega size with eggplant cubes when I had one I needed to use up easily, and while I haven’t refined that recipe yet, it had a convincing start.

Ironically, adding chopped onion didn’t seem to add much. I may try it again with cocktail onions.

To make this garlic confit in the oven recipe extremely easy, I use pre-peeled garlic. Purchased from Costco in those big bags, it isn’t even pricier than purchasing heads!

What can this oven garlic confit be served with?

The garlic confit itself

We like to eat garlic confit with fresh Challah bread (or not fresh – but it’s much better fresh.)

When cooked right, it can mimic butter in consistency, and spread beautifully on anything you’d want butter on – with a strong garlic kick. In its basic form, you can simply eat it on any carrier.

Some more ideas for how to serve garlic confit:

• You can spread it on toast for instant garlic bread too.
• You can use it to top burgers or other meat sandwiches.
• Use an immersion blender to turn it into a liquid dressing component or dip
• If you want a milder garlic dip, mash up some garlic confit, and mix it into hummus, tahini, mayo, greek yogurt, or whatever floats your boat
• Use it in marinades or sauces
• Smash it onto roasted green beans or zucchini
• Mash and mix into mashed potatoes
• Add flavor to anything that would benefit from the enriched garlic flavor. Mix it into pasta or rice, use it as a topping for poultry or chicken.

In a nutshell: make garlic confit in the oven and you have an easy component that is a better form of garlic in a huge variety of dishes. Think of it like the garlic counterpart to sauteed onions – only it’s delicious as a simple spread too!

Yes you can use the oil in so many things!

When your garlic confit in the oven is ready, you can borrow the oil (leave some with the garlic, though) – or repurpose the leftovers. My friend taught me this trick and it’s absolutely the best!

You basically have olive oil that is heavily infused with garlic and can be added to so many dishes! Use it in anything that you’d use olive oil in, that would benefit from a savory garlicky flavor. Some examples:

• Salad dressings
• Mashed potatoes
• Pasta, rice
• Salmon
• Rubs and marinades for chicken, roasts, steaks…
• And, of course, a dipping oil for breads

Storing and preserving your garlic confit

How long can garlic confit last in the fridge?

Garlic confit is often misunderstood as a canned or shelf-stable food item. It is not, and it can carry a risk of botulism if not refrigerated properly.

It can be stored in the fridge for up to two weeks. I imagine that the oil would be the same, but as a non-food-scientist, I can’t tell you for sure.

If you have extras, I do recommend freezing it.

Can Garlic Confit be frozen?

Yes, this oven garlic confit recipe stores well in the freezer! That means that you can make it in bulk and freeze.

Because it’s so easy, I find that it just makes me more dishes. I only do this if I have more leftovers than I can use in two weeks, which rarely happens. I also plan to prepare a lot for after my baby is born.

The oil can be frozen in smaller amounts in condiment cups, or even ice cube trays. Make sure to label and double wrap to keep things fresh. You can do this with the confit itself too if you like to use it in smaller amounts.

The official recommendation for storing the frozen garlic and/or oil would be about two months.

Fail-proof Recipe for Garlic Confit in the Oven

Ingredients

• 4 heads of garlic (or about 1.5 cups pre-peeled cloves)
• 3/4 cup extra virgin olive oil (you can use other oils, but I personally like the flavor that EVOO adds)
• A sprinkle of salt on top
• Any other seasonings you’d like to add, such as fresh or dried herbs, pepper, etc.

You’ll also need an oven safe dish and foil to cover it with.

How to make it:

1. Place your cloves in an oven safe dish. Cover with the oil (it’s okay if cloves are sticking out a bit, just make sure that they’re all coated) Sprinkle on some salt and add anything else you’re making with it.

2. Cover. Bake at 250 for about two hours, or until your cloves are totally soft and golden.

3. Optional: If you like when the outside gets roasted and chewy, and even a bit caramelized, raise the oven temp to 350 for about 20 minutes. I recommend checking on it every few.

Oven Roasted Garlic Confit

Cook Time: 2 hours

Prep Time: 5 minutes

Total Time: 2 hours 5 minutes

Ready for a very basic recipe for garlic confit in the oven? Garlic confit has become a Shabbat staple in our home, and guests always comment on it. We serve it nice and hot, buttery and savory, on Friday night. But it's also delicious spread on Challah bread for Shabbat lunch!

Print

Ingredients

• 4 heads of garlic (or about 1.5 cups pre-peeled cloves)
• 3/4 cup extra virgin olive oil
• A sprinkle of salt on top
• Any other seasonings you'd like to add, such as fresh or dried herbs, pepper, etc.

Instructions

1. Place your cloves in an oven safe dish.

2. Cover with the oil and sprinkle on some salt and add anything else you're making with it.

2. Cover. Bake at 250 for about two hours, or until your cloves are totally soft and golden.

Notes

If you like when the outside is chewy, raise the temp to 350 for the last 20 minutes of cooking.

Did you make this recipe?

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

What will you be serving your garlic confit with? Comment below!

The post Garlic Confit in the Oven Recipe appeared first on Jewish Moms & Crafters.

I’m an absolute potato kugel-holic and have fixed and tweaked my recipe over the years to make it just right.

So what does just right mean?

How to make a deliciously crispy potato kugel recipe

The trick to a perfect potato kugel is to get that crispy fried-tasting crust, with a perfect creamy inside.

The crispy outside

The trick to the crust is both the high cooking temperatures and the oil in the recipe (I don’t skimp – though lately I do use healthier oils). Bake it in a glass dish to get a crust all around. I don’t find that aluminum pans form the same kind of crust on the sides. To serve immediately, I usually use oven-to-tableware and to freeze or serve later, I use disposable pans.

Of course, the crispy potato kugel recipe is best – and crispiest – fresh out of the oven. When I do make it in advance, I always bake a little extra – whether it’s a loaf pan or a 1lb single serving pan – to eat fresh!

The creamy inside

Another key feature of the best potato kugel recipes is a creamy, smooth inside. Yum!

I have two tricks for this:

1. Use Yukon Gold (yellow potatoes!) More on that soon, but those have the best, smoothest, creamiest texture.
2. Add a zucchini. Not only does this make it less carb-heavy and improve the weight of the kugel, it actually really improves the texture. And it even improves the flavor!

Which food processor should you use for this potato kugel recipe?

Here’s where all the hand-graters will chime in: I just grate it by hand!

That is totally fine! And it might actually get you the best texture. For those of us who gotta use the machine, here’s my advice.
A cheap food processor will work for making this crispy potato kugel recipe. What you are missing on a cheap one is a finer shredding blade. The standard one is a larger shred and what I use.

Some people use the S blade. I can’t stand the texture on that. Trust me, I’ve tried. So I don’t use it. However, a finer shred would possibly get you a better texture.

The biggest issue with cheap food processors is that they often miss pieces. My old one that I used for years didn’t have that issue. But then it broke… I was annoyed that it had pretty much doubled in price since I originally purchased it.

So I replaced it with this one. This one does the job, but it misses pieces.

Both of these options require you to fill the food processor twice when making this crispy potato kugel recipe.

For my next one, I plan to get a good quality one, rather than going as cheap as possible. I hope to buy a much larger capacity one with a finer shredding blade. I haven’t tried it but this one looks about right based on reviews, capacity, and accessories.

If you’re using a cheap food processor to make potato kugel make sure you don’t push to hard and fast with the pusher tool. You’ll have more large/missed pieces that way. Try to let it feed itself, and only push when it gets stuck.

Why should you use yellow potatoes in potato kugel?

There are a few reasons I use yellow (Yukon Gold) potatoes.

First of all, since the price of potatoes has gone up, it’s comparatively priced when I purchase the 10 lb bags from Costco.

Second, you don’t need to peel them! What a game changer! I just scrub them in my sink with a vegetable scrub brush and soap – yes, the same soap that I use for my dishes. Just wash it off well. Not only does this save time, but it makes less mess, allows you to do it earlier and not worry about it sitting, and it adds nutrition! Potato skins have vitamins B, C, iron, calcium, potassium, about 2 grams of fiber per oz, and other nutrients.

They also don’t brown as quickly.

The texture, as I mentioned is improved with the creamier texture of yellow potatoes.

Can you freeze potato kugel?

The short answer: yes! Since a large batch is too much for my family, I usually split the batch into two or three to freeze.

How to freeze potato kugel

You can par bake it and then freeze, but I usually bake fully. I just try not to get the crust to be too thick – I wait until it’s just golden.

Freeze in the pan, covered tightly with foil. Place it in a labeled Ziploc bag (it’s even better if you double bag it!) The cool thing is that the pans will stack nicely, allowing you to fit a lot into less freezer space.

How to defrost a crispy potato kugel

Most instructions that you’ll find for defrosting potato kugel will be overnight-style with a soft, mushy top. That’s one way to do it – and it usually involved adding some hot water, covering your kugel, and going low-and-slow in the oven.

I try to re-crisp it as much as possible. It’ll never REALLY be the same, but this method works best to try to recreate the fresh variation.

Remove it from the freezer and add hot water on top. I do a splash enough to cover the kugel and fall off the sides – not too much. Bake uncovered at 350 until heated through. You can also spray the top with oil and give it a few minutes on high (425) to recrunchify it but it’s a bit of a to-do for a not-quite-there result.

The crispy potato kugel recipe

You can print this at the end of the post, but just in case something happens to the recipe card (it’s an external plugin) I like to pop the recipe here too.

Ingredients

• 5 lb bag (12-15 medium-ish) Yukon Gold (or other yellow) potatoes, peel on and scrubbed clean if possible
• 1 med zucchini – peel on if possible
• 1 lg onion
• 1 T salt
• A few grinds ( or1 t) black pepper
• 8 eggs
• 2/3 cup neutral oil – vegetable, Canola, or light olive oil for a healthier option

Equipment

• Vegetable scrub brush OR
• Good potato peeler
• Paring knife
• Food processor with shredding blade
• Large mixing bowl
• Large, strong mixing spoon or spatula

Instructions

1. Peel or scrub your potatoes and zucchini and peel your onion.
2. Cut them to fit through the processor chute and run them through. Add them to a large bowl.
3. Preheat oven to 425 F (I do it at this stage – the timing seems right).
4. Pour off water that drained off naturally – I don’t squeeze or strain. I just remove what came off on its own and is easy to pour out.
5. Add your seasoning, eggs, and oil. Mix well using a large, strong spoon or spatula, or your hands (rings removed).
6. Add to pans. This can make a little more than a 9×13 pan, or a mix of smaller pan sizes. A lot depends on size of your zucchini and onion. This batch made 2x 2.25 lb rectangle pans and one 8×8 square pan.
7. Bake for an hour-2 hours depending on kugel size, depth, oven. I recommend checking after an hour to see where you’re holding, and then adding 15 min- half hour increments as needed. The top should be golden brown.

Got a favorite crispy potato kugel recipe? Got variations to add? Comment below!

Yield: 18-20 Servings

Best Potato Kugel Recipe

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours

This delicious kugel is the best potato kugel recipe I have yet to taste! While not exactly wholesome, it's got a bit of a healthier twist that only improves the flavor and texture. It's gluten free and Kosher for Passover with no grain fillers added.

Print

Ingredients

• 5 lb bag (12-15 medium-ish) Yukon Gold (or other yellow) potatoes, peel on and scrubbed clean if possible
• 1 med zucchini - peel on if possible
• 1 lg onion
• 1 T salt
• A few grinds ( or1 t) black pepper
• 8 eggs
• 2/3 cup neutral oil - vegetable, Canola, or light olive oil for a healthier option

Equipment

Toggle ingredient group

• Vegetable scrub brush OR
• Good potato peeler
• Paring knife
• Food processor with shredding blade
• Large mixing bowl
• Large, strong mixing spoon or spatula

Instructions

1. Peel or scrub your potatoes and zucchini and peel your onion.
2. Cut them to fit through the processor chute and run them through. Add them to a large bowl.
3. Preheat oven to 425 F (I do it at this stage - the timing seems right).
4. Pour off water that drained off naturally - I don't squeeze or strain. I just remove what came off on its own and is easy to pour out.
5. Add your seasoning, eggs, and oil. Mix well using a large, strong spoon or spatula, or your hands (rings removed).
6. Add to pans. This can make a little more than a 9x13 pan, or a mix of smaller pan sizes. A lot depends on size of your zucchini and onion. This batch made 2x 2.25 lb rectangle pans and one 8x8 square pan.
7. Bake for an hour-2 hours depending on kugel size, depth, oven. I recommend checking after an hour to see where you're holding, and then adding 15 min- half hour increments as needed. The top should be golden brown.

Notes

Freezing and Defrosting:

Freeze in the pan, covered tightly with foil. Place it in a labeled Ziploc bag (it's even better if you double bag it!)

Remove it from the freezer and add hot water on top. I do a splash enough to cover the kugel and fall off the sides - not too much. Bake uncovered at 350 until heated through.

You can also spray the top with oil and give it a few minutes on high (425) to crisp it up.

Slightly healthier options:

Potatoes - Yellow potatoes give a good texture and allow you to use the peels, which are packed with vitamins, fiber, and nutrients. You can use peeled potatoes and Idaho potatoes as well.

Zucchini - While you can totally omit this, it really helps to improve the texture, and gives it a slightly healthier spin.

Oil - For years, I made it with Canola or vegetable oil. Recently I've been more careful with my cholesterol and started using light olive oil. I can't tell the difference...

Did you make this recipe?

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

The post Crispy Potato Kugel Recipe appeared first on Jewish Moms & Crafters.

We love filling, hearty soups in the winter, and while mushroom barley soup is a favorite, we like to switch it up. Barley can be very heavy. We also have some family members with Celiac who visit, so we always love to have gluten free alternatives to our favorites. And frankly, I am trying (but rarely succeeding) to eat better.

So a non-compromise low carb, gluten free better-than-the-original recipe is a score!

Mushroom cauliflower soup is just that. It’s still filling and hearty but less heavy. And the cauliflower adds a fabulous flavor to the savory soup.

This recipe was made in the crock pot, since we often make it Friday afternoon for Shabbat lunch. However, you can make it on the stove top too if you prefer. It’s a versatile soup, without an exact formula that needs to be followed.

To make it more special for Shabbat, I like to add stew meat to the mix. It’s so good that the leftovers usually get eaten first thing. However, you definitely can leave out beef for a vegan alternative. And you can sub for chicken breast chunks if you’re just going for something leaner.

To make mushroom cauliflower soup, I like to use riced cauliflower. It’s just the easiest option and it distributes well. I just dump a bag in… You can also use frozen florets, or a fresh head of cauliflower.

Like I said, it’s versatile!

Finally, I just stick to regular cheap sliced white mushrooms. If you’re a real foodie (I’m not) you can go fancy and stuff but hey, I’m all about the easy, and it still comes out fab!

I often make Shabbat in an hour of prep time or less so this recipe is full of those kinds of shortcuts to enable that.

Mushroom Cauliflower Soup Recipe

Ingredients

• 2 large onions
• 4 cubes crushed garlic (or 4 cloves)
• 16 oz mushrooms – you can get fancy but I just add sliced white
• About 1 lb fatty stew beef
• 12 oz riced cauliflower (or 1 head, or bag frozen)
• 1.5 t salt
• Generous Trader Joe’s umami seasoning and onion salt (about 1 T each)
• Water or broth to cover

Note: I use seasoning mixes. If you don’t have these, you can simply replace with soup mixes, use broth, add similar quantities of onion powder and garlic powder, or whichever seasonings you prefer.

Process

1. Drizzle olive oil down the sides and on the bottom of the crock pot. Or, add a tablespoon of olive oil to the bottom of a pot.

2. Sautée onions until translucent.

3. Add garlic and sautée till fragrant.

4. Add mushrooms. Before cooking down the Crock-Pot is about half full. Let them soften and add the beef and other ingredients. Cook on high for 6 hours or low overnight.

I hope you enjoyed this mushroom cauliflower soup recipe! What are your favorite Shabbat lunch ideas? Comment below!

Easy Mushroom Cauliflower Soup Recipe

Print

Ingredients

• 2 large onions
• 4 cubes crushed garlic (or 4 cloves)
• 16 oz mushrooms - you can get fancy but I just add sliced white
• About 1 lb fatty stew beef
• 12 oz riced cauliflower (or 1 head, or bag frozen)
• 1.5 t salt
• Generous Trader Joe's umami seasoning
• And onion salt (about 1 T each)
• Water or broth to cover

Instructions

1. Drizzle olive oil down the sides and on the bottom of the crock pot. Or, add a tablespoon of olive oil to the bottom of a pot.

2. Sautée onions until translucent.

3. Add garlic and sautée till fragrant.

4. Add mushrooms. Before cooking down the Crock-Pot is about half full. Let them soften and add the beef and other ingredients. Cook on high for 6 hours or low overnight.

Notes

Note: I use seasoning mixes. If you don't have these, you can simply replace with soup mixes, use broth, add similar quantities of onion powder and garlic powder, or whichever seasonings you prefer.

Did you make this recipe?

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

The post Mushroom Cauliflower Soup Recipe appeared first on Jewish Moms & Crafters.

It’s a problem that many women face: they work until close to Shabbat in the winter months. So how can they possibly get all the foods prepped on time?

Today I’m sharing some ways to make that possible.

Everyone’s schedules and needs – and food preferences – look different. For some, takeout might be an option. For some a 3-course meal is a requirement. Some are just trying to feed a small family and others might be looking to host. Because of these factors, when sharing how to make Shabbat in an hour, it doesn’t make sense to give you a schedule. It makes more sense to stick to a list of suggestions to make things go quicker on Friday afternoon.

My suggestion is that you roughly time these quick Shabbat menu ideas and figure out just what you can do.

Find the formula of the suggestions below, divided into different time-management categories, that makes sense for your Friday schedule. And make sure to download this Shabbat menu planner and shopping list!

Some of Shabbat in an hour ideas figure that you have an hour before Shabbat, but have other snippets of time. If you don’t, you will need to stick to the ideas that are exclusive to Friday afternoon.

Prepping Thursday Night

Grabbing another hour Thursday night to do a little prep can take the weight off Friday afternoon. While I’ve spent Thursday nights in the kitchen, this is not what I’m referring to. It’s not easy to dedicate an evening to extra cooking when you’re already working hard.

These ideas are really just quick prep ideas so that you can get things going faster on Friday afternoon.

You can also prep Friday morning if you just have 15-30 minutes worth of things to do, or if you’re able to wake up extra early to get things going.

• Prep your cholent ingredients in the crock pot Thursday night and put it up Friday morning.
• Chicken soup is tastiest if it simmers for hours. You can do the same: prep it in the crock pot insert Thursday night and switch it on Friday morning. Right when you arrive home, transfer to a pot and put up your cholent. Take it a step further and have your cholent ingredients mostly prepared (minus some liquid) in a 2-gallon ziploc bag.
• Prep your roasted dishes in the pans that you’ll be cooking them in the night before and refrigerate. Add any seasoning, liquids, etc.

Quick Dishes to Cook

Choosing your recipes wisely makes all the difference!

Tips for cooking things faster

Some dishes take quicker to cook than others. Anything that needs time in the oven should obviously not be done Friday afternoon.

Roast potatoes take time to cook through. You can “parboil” them in advance by adding a drop of liquid to your pan of potatoes and baking them covered in the oven. Then roast them fresh.

Vegetables tend to roast quickly, making them a fabulous option.

Simple roasted or broiled foods in general are my personal choice for winter Fridays.

Spice mixes make everything easier. My basic formula for foods for Winter shabbat is food+drizzle olive oil + sprinkle generously with salt and spice mix. Roast.

Chicken cutlets tend to cook much faster than chicken on the bone. If you don’t like white meat, drumsticks are a better option than whole legs.

One dish dinners

One dish meals are a fabulous way to majorly scale down your food prep. For example, baking your chicken on rice with broccoli or carrots added to the pan can be delicious. However, they sometimes take longer to cook. Note cooking time. This is a great option for those of us who have only an hour to food prep and more time at home, but need it to clean and shower, bathe the kids, etc. Some ideas:

• Chicken + Rice + Broccoli
• Chicken + Potatoes + Carrots
• Chicken + potatoes + cauliflower
• Couscous. I still remember having a fabulous plate of authentic Tunisian couscous, topped with soup, at my friend’s grandfather’s house near Paris. It was the most incredible thing I ever had.
  
  And the cool thing is that couscous doesn’t even need to be cooked properly! Just add hot water per package instructions and let it sit. When it’s fully absorbed just fluff. The soup topping is a “double dip”. It’s how I turn a simple chicken soup into an all-in-one dinner that’s really special. I use stew meat to make it extra delicious.
  
  And while sautéing does take time, if it’s all you’re doing for Friday night, it’s totally doable. You can also double-batch and freeze it.

Use mixes

There are so many semi-prepped foods on the grocery shelves! For example, rice or couscous mixes are a popular option. Pre-seasoned poultry just needs to be baked. Mixed frozen vegetables make faster roasted veggies.

No-cook Ideas

Not everything needs to be cooked in advance. When I have guests but don’t have time, I focus my day meal on salads. And in the summer we pretty much do salmon and a salad when we don’t have guests.

Fresh salads

• You can do a grain salad for a filling option. Many grains, such as rice, farro, or sushi, take 5 minutes of prep and can be cooked in the oven. ,
• A leafy salad goes over well. Add in deli or leftover chicken cutlets from the night before for a meaty salad.
• I love making a few little side salads, such as shredded carrot salad (I purchase the carrots pre-shredded), pepper salad, corn salad, or cucumber salad (best done in the food processor but it can be done Thursday night, and it’s doable with a peeler on Shabbat.) Other ideas: chickpea salad (open/drain chickpea cans in advance), beet salad (purchase cooked, vacuum sealed beets), grape tomato salad, Avocado + tomato + hearts of palm salad…

There’s always takeout!

While not an option for everyone every time, here are some single dish ideas that are easier to take out:

• Sushi – a single sushi platter can be a real treat for the sushi-loving family, either as the whole meal or as the first course, whatever floats your boat.
• Kugels – If you’re angling for an extra side but just don’t have the time, kugel is a fabulous, relatively affordable option. You don’t need a lot since it’s a side. And it’s so time-consuming, it’s worth doing as takeout.
• Soup – A quart of soup is surprisingly inexpensive. It doesn’t usually come with a lot inside, but it’s a great starting point. Toss in a zucchini (takes a minute) and a handful of baby carrots so you have actual veggies inside. Serve it with soup nuts.
• Schnitzel – Another time-consuming but Shabbat lunch-friendly option, schnitzel is a great takeout choice.

Freezables

If you find yourself prepping Shabbat in an hour often, having a freezer for food prep is so valuable! But even if you don’t have a ton of freezer space, you can still prep in advance with some of my space-saving tips.

Always label your freezer items with prep instructions (add xxx water, etc)

• Kugel – freeze these in 9×9 square pans. They don’t take a ton of space.
• Soup – freeze minus some of the liquid – a “condensed” version.
• Fried onions – Cut using the slicing blade on your food processor. Batch “fry” onions in the oven or crock pot. Freeze in small amounts (1/4-half a cup) in ziploc bags. They take up almost no space and save so much time on things like soups, rice, potatoes, and anything else that calls for sautéing onions.
• Appetizers – On a typical Shabbat I don’t go crazy with appetizers, but if you like a “wow” app or side, you can freeze grape leaves, bourekas, etc. They are a huge patchke but great to have available if you like to have guests as an extra side or want something truly special to pull out on an otherwise ordinary Shabbat.
• Toppings – I love having pre-made “mixes” for some of my favorite fish dishes. I prep the topping for Moroccan salmon – minus a can of sauce and a can of chickpeas and freeze it in 16 oz containers. Then, I just need to place the salmon in a pan, add drained chickpeas and a can of sauce, and my freezer topping. Bake according to the recipe. It turns half an hour of cooing into 5-10 minutes of “dump and serve.” I do the same with caramelized onions + lemon juice for a marinated salmon. Pasta toppings, rice toppings, and other freezer-friendly mixes can be prepped this way.

Prepackaged food options

A compromise between grocery shopping and no-prep takeout, there are things on your grocery shelves that make for instant Shabbat food.

• Stuffed grape leaves – you can get these in a can! Just make sure to heat before serving – it’s so much better.
• Delis and charcuterie – a wow centerpiece for a Shabbat with guests. Get 2-3 types of deli or cured meats, olives, pickles, pretty crackers and flatbreads, some cool mustards…
• Kugels – there are companies that make these as regular stock shelf items.
• Jarred gefilte – This is controversial, but okay! Frozen gefilte almost counts as well. This is what I use. Just place in a loaf pan, add an inch of water, cover, and bake for 1.5 hours (assuming you have the cook time and not the active time.

More tips for faster Shabbat prep

Remember: it’s not a mitzvah to eat excessively. Focus on the quality of your food not quantity. Use a better cut of meat, splurge on capons instead of chicken on the bone, purchase a fancy sauce that’ll upgrade your “dump and roast” dishes.

It’s okay to skip the guests. In some communities there’s a heavy pressure to not have Shabbat meals alone. However, while it’s fabulous to invite others, your family comes first. It it’s too much to handle, or if it’ll compromise your oneg Shabbat just do without. It does not make you a lesser person.

Ask for help. It’s a great experience for your kids to help with the prep. You can let them (?)

Food allergies make things like takeout more complicated – it’s something I deal with personally. And before we were dealing with allergies, we were dealing with a very tight budget. If something doesn’t work for you, move on to the next idea. It can be hard to listen to people say things like “we just do takeout on weeks like this” and wish you could say the same. It’s not worth dwelling on – just move to the next one on the list. It’s doable.

Sample Shabbat in an hour menu plans

Here are some actual Shabbat plans that require an hour or less of Friday prep. Time gauges are active time when I can’t do anything else.

Menu plan #1

Friday night:

• Challah with dips (purchased)
• Couscous with hearty soup topping (half an hour)

Shabbat lunch:

• Salmon with magic salmon seasoning (5 min.)
• Gefilte fish (done by my 9 year old, 5 min)
• Corn salad – corn, hearts of palm, pickles, pepper. Prepped on Shabbat after shul. (5 min max to open cans).

Misc:

• Cook eggs so that I can prepare egg salad for the kids’ dinner (5 min)
• Cook pasta for the kids just in case (7 min.)

Active time: 27 min.

Menu plan #2

Here’s a menu plan for when you have guests.

Friday Night:

• Chicken soup prepped Thursday night, put up Friday morning in slow cooker (20 min prep Thursday night, 2 min. active time Friday morning to put up, 2 min active time afternoon to transfer to pot.)
• Noodles (5 min including drain and rinse time). This can be done as early as Thursday night and does not need to wait till Friday afternoon!
• Roasted chicken breast with Trader Joe’s coffee rub (10 min. to cut, marinate in morning, 5 min)
• Rice (5 min, made in oven)
• Roasted broccoli (5 min)
• Canned stuffed grape leaves (2 min to add to pan to heat)
• Purchased vegetable kugel (2 min. to transfer to oven dish and heat)

Shabbat lunch:

• Gefilte fish in the oven (I make this every week for M) – 5 min.
• Sushi Salad (5 min to put up sushi rice, the rest is done fresh)
• Mushroom barley soup with beef – 15 min active. To save time, I use sliced mushrooms and cut stew beef. It would take even less time if I used fried onions from the freezer.
• Pepper salad (done on Shabbat)
• Deli platter/charcuterie (done on Shabbat)
• Leafy salad (done on Shabbat)

Misc:

• Challah and dips are all purchased.
• If there’s extra time, I’d put together Duncan Hines brownies in about 10 min.
• Eggs for the week won’t be cooked Friday.
• Seudat shlishit is leftover fish, freshly prepped salads, cut fruit, and challah and dips.

Active time:

• Thurs: 20 min
• Friday morning: 12 min
• Friday afternoon: 51 min

Tip: if there are a lot of 2-minute tasks, it makes sense to not save those all for Friday afternoon. I can also prep all the things that just need heating in the morning to take one minute to transfer to the oven. I also try not to max out the time schedule if I have too many little things, since some might take longer.

No extras – desserts, dips, etc should be done on Friday. You can also purchase things like toffuti cuties, parve ice cream + toppings, babka, candy platters, etc for desserts.

Leftover chicken from Friday night can be used to top salad or sliced into strips and placed on the charcuterie board.

Menu plan #3

Here’s a medium sized menu plan to balance things out.

Friday night:

• Veggie soup from the freezer (5 min to retrieve and put up)
• One dish chicken, potatoes, and broccoli (15 min. prep)

Shabbat lunch:

• Gefilte (5 min)
• Salmon – simple roasted with spices (5 min)
• Cholent – prepped Thurs night in the fridge, put up Fri morning (20 min. Thursday, 2 min. Friday AM)
• Potato kugel from the freezer or takeout (2-5 min to reheat.)
• Salad – prepped fresh.

Active time:

• Thurs: 20 min
• Friday morning: 2 min
• Friday afternoon: 30 min

Got any tips to add for making a short on time and easy Shabbat in an hour or less? Comment below!

The post Easy Shabbat in an hour – Quick Menu Plans and Ideas appeared first on Jewish Moms & Crafters.