My menu inspiration has really changed from when I last shared meal ideas for the Sabbath day. When snow and ice and low temperatures are out in full force there's nothing like a warm meal for comfort. How do you serve a hot meal without cooking on Shabbat? One solution is to use a slow cooker. Depending on what you're making, you can start simmering your meal on Friday for Shabbat lunch. Soups and things with plenty of liquid work best for this. Otherwise, just toss your ingredients in the crock ahead of time and then keep it in the fridge. On the Sabbath day all you'll need to do is set the crock in the base to get it cooking. Meals don't get much easier than that. Utilizing a slow cooker to avoid working at meal preparation on Shabbat is a great way to honor the Sabbath day.
Crockpot Moroccan Soup from Half Baked Harvest
Slow Cooker Butternut Squash Risotto from Well Plated
White Chicken Chili from Well Plated
Crockpot Creamy Cashew Chicken from Half Baked Harvest
Make this vegetarian by swapping the chicken with extra potatoes, sweet potatoes, cauliflower, or chickpeas.
Slow Cooker Oatmeal from A Beautiful Plate
Slow Cooker Corn and Potato Soup from Healthy Nibbles and Bits
Slow Cooker Enchiladas from Oh My Veggies
Slow Cooker Smoky Refried Black Beans from Oh My Veggies
Serve these with the fixings for tostados or burritos. Tortillas, salsa, chopped peppers, lettuce, cheese, etc.
Slow Cooker Winter Minestrone Lentil Soup from A Beautiful Plate
Crockpot Mexican Casserole from Well Plated
Crockpot Salsa Verde Pozole from Half Baked Harvest
Slow Cooker Potato and Cauliflower Curry from Half Baked Harvest
Hopefully these meal ideas can help you to have a more restful Sabbath.
"Tomorrow is Shabbat to YHWH; bake what you'd like today, and cook what you'd like to cook; and what is leftover save for tomorrow." -Exodus 16:23
This verse has really inspired me to stop cooking on Shabbat. Even those of us who enjoy kitchen work need a break so that we can rest and enjoy YHWH's set apart day. This is a clear instruction that we should plan to have food leftover that we can eat on Shabbat.
I've put together a few recipes that you can make ahead of time and then eat on the Sabbath. Many of them actually recommend making a day or two prior to let the flavors come together more. All of these recipes can be served cold or at room temperature. This isn't because I think it's wrong to reheat a casserole in the oven or run a slow cooker on Shabbat (though some believe it is). With the warmer days at this time of year the cool food is welcome, at least for me! Plus your kitchen doesn't need to be heated up.
These meals start with fresh veggies, beans, quick cooking grains like lentils and quinoa, and pasta so they come together quickly - perfect for hectic Fridays! You can save yourself even more time by doubling the recipe and enjoying it for Friday (or Thursday) dinner and then again on Shabbat. The recipes are each pretty well rounded in my opinion so they really don't need any accompaniments, but if one dish dinners aren't your thing you could serve any of these with bread, sliced cheese, salad greens with vinaigrette, and fresh or frozen fruit for dessert.
14 Make Ahead Meals for Shabbat:
Summer Green Bean Salad from Making Thyme for Health
This is great cold or at room temperature. In lieu of the chickpeas, I like to eat this with hummus.
Greek Lentil Salad from Cookie and Kate
Go ahead and dress the lentils and veggies the day before but leave out the spinach until just before serving so it doesn't wilt.
Farro Tabbouleh with Burrata and Hummus from Half Baked Harvest
If you don't have burrata this will still make for a filling meal served with pita bread and lots of fresh veggies.
Broccoli Tahini Pasta Salad from Love and Lemons
This salad stores really well for a few days in the fridge. Add a green at the last minute for even more veggies.
Quinoa Gado Gado Bowl from Minimalist Baker
You can steam the veggies in this or leave them raw. I would leave the quinoa, veggies, and dressing separate and then let everyone assemble their own combination on Shabbat.
Roasted Asparagus Wheat Berry Salad with Pesto from A Beautiful Plate
This recipe can be completely finished a few days before Shabbat. Just pull it out of the fridge when you're ready for lunch or dinner.
Sweet Potato Quinoa Salad from Well Plated
Sweet potatoes, black beans, and quinoa makes for a very filling salad. I like to set this out on the counter in the morning so it's at room temperature for lunch.
Everything But the Kitchen Sink Pasta Salad from Half Baked Harvest
Make this delicious pasta salad when your fridge is full of odds and ends that need used up. Tieghan says this salad is actually best made a few days ahead of time making it perfect for a Shabbat meal.
Chickpea Salad Stuffed Avocado from Making Thyme for Health
In lieu of stuffing avocados you could serve this salad in sandwich form.
Roasted Beet Lentil Salad from Oh My Veggies
I would combine all the ingredients the day before eating. Lentils and beets are a great combination. A little goat cheese in here would be good too.
California Chicken, Avocado, and Goat Cheese Salad from Half Baked Harvest
Prepare your ingredients ahead of time but don't combine them until you're ready to eat to keep your lettuce nice and crisp.
Black Bean Sweet Potato Salad with Jalapeno Lime Vinaigrette from Vanilla and Bean
Mix everything including that tasty vinaigrette the day before then add the spinach at meal time.
Summer Abundance Bowls from Half Baked Harvest
How fresh do these look? Use any type of grain to go with whatever fruit is in season, veggies, greens, a sprinkle of nuts or seeds, and cheese if you like.
Grilled Corn and Zucchini Salad with Sundried Tomato Vinaigrette from Minimalist Baker
This salad is one of my favorites! When I have fresh tomatoes I roast them and use instead of the sundried tomatoes and water. So good!
This is an easy recipe to make your own unleavened bread as an alternative to store-bought matzah for Passover. It is made with einkorn flour but can be adapted to use all-purpose or whole wheat flour.
"Seven days you shall eat matzah, for you came out of the land of Egypt in haste. Eat so you may remember this all your life."
-Deuteronomy 16:3
Though we usually see it in a box as a large cracker, matzah is bread that has been made without leavening, yeast, or fermentation. It is the flat bread the Hebrews ate when they came out of Egypt. During the Feast of Unleavened Bread we are to eat it each day as a reminder that YHWH so quickly changed the circumstances of the Israelites they didn't have time for their bread to rise before baking.
Why should you try this recipe?
1. It's delicious. Can we be candid and admit boxed matzah is not very good? Homemade matzah will have you looking forward to Unleavened Bread week instead of dreading it.
2. For the Biblical experience. I think there is a lot of value in doing Bible things in Bible ways. While we are not commanded to bake our own matzah, it can give us a glimpse into Scripture from the practical vantage point of food.
3. It's healthier. Einkorn contains more protein and less starch than typical commercial wheat. It is also a good source of minerals and vitamin B. Even if you don't use my recipe, making matzah yourself gives you control over the ingredients. Those can be organic, whole grain, allergy friendly, etc.
Did I mention there are lots of options for this bread? I tried baking it three different ways to compare the differences. I baked it on a cast iron pan in the oven, used the cast iron pan on the stove, and baked it on a regular baking sheet. All three were delicious but my favorite was cast iron baked. It stayed softest that way. If you'd prefer crisper matzah the baking sheet is the best bet. The stove top method gets the strongest flavor (and is easiest to burn). If you wanted to change it up, you could mix in black pepper, green onions, smoked paprika, or any herb or spice of your preference into the dough and go from there.
Be sure to make this when you have time to do it all at once. Letting the dough sit would make it innapropriate for the Feast of Unleavened Bread.
Einkorn Matzah Recipe
2 cups hot water
2 tablespoons olive oil
1 tablespoon honey
2-1/2 teaspoons sea salt
5 cups einkorn flour (I use this kind), plus more if needed
Preheat your oven to 450°. If using cast iron, put your pan in the oven now so it can get hot.
In a large mixing bowl, combine the water, olive oil, honey, and salt. Then slowly mix in the flour until you have a dough that is soft but not sticky. Sprinkle your counter with a little extra flour then knead for five minutes.
Divide your dough into approximately 3 ounce portions (in between a golf and tennis ball in size). You should get 12-14 pieces.
Roll each piece out into a flat circle, around six inches across, and 1/8th inch thick.
Use a fork to perforate the dough.
If using cast iron in the oven - Carefully place into your preheated pan and put it back in the oven for 2 minutes. You want the matzah to just start looking brown in spots. Flip the piece over and bake an additional 2 minutes, until golden brown to your desired liking.
If using a regular baking sheet - Line your pan with parchment then bake your matzah 4 minutes, then flip and bake for an additional 4 minutes, until it's as golden brown as you like.
If using cast iron on the stove - Put your pan on medium heat and give it time to warm up. Five minutes was plenty for me. Place a piece of matzah in the skillet and cook for one minute, it will start to look very dark in places. Flip and cook the other side for one minute.
Cool on a wire rack.
Repeat as needed. You will end up with 12 - 14 matzahs.
These are best fresh but they will store in an airtight container for several days and stay soft.
Up your homemade matzah with these tips:
-Warm it up! You can make your pieces of unleavened bread small enough to go in the toaster if you want, otherwise try toasting it in a skillet or the oven. Warm bread is always great, and it makes a big difference with older bread.
-Make it crunchy! Craving crackers or pita chips? Cut your matzah into small pieces, and then toss into the oven for a few minutes until you have crunchy matzah that's great for hummus or other dips.
-Make it salty! Using the same method as above, cut your matzah into pieces. Then toss with a tablespoon or so of olive oil, and a sprinkle of sea salt. You can also play around with different seasoning combinations...taco seasoning, cinnamon and sugar, smoked paprika, or ranch seasoning all sound promising. Then bake for a few minutes until crisp to your liking.
What do you eat with your homemade einkorn matzah bread?
-Any toppings you would normally put on toast or bagels.
-As a side with any soup.
-Curry or other Indian food where you would normally have naan.
-Serve the crispy version with dip, cheese, or hummus as you would pita chips or crackers.
-Make wraps with cheese, veggies, lunchmeat, hardboiled eggs, etc.
-Use it as base for pizza or flatbreads!
Here are recipes to use your homemade matzah in.
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