In the Kitchen with Henny: Shabbat meal in an hour (for real)

• Published date: 30 March 2024
• Author: HENNY SHOR
• Publication title: Jerusalem Post, The: Web Edition Articles (Israel)

I help clients have what I call "Freedom Fridays," especially because here in Israel it's our only day off apart from the Sabbath (don't get me started on missing Sundays). Shabbat prep can be simple without compromising taste

Make delicious food with little prep and enjoy your new Freedom Fridays!

HOMEMADE COLESLAW

Coleslaw is an easy salad to make for Shabbat or as a complement to any meal. It's simple, fresh, and delicious. Best to make it ahead of time, keep refrigerated in a tightly sealed container, and just mix again before serving.

Yields 1-liter container.

* 1 bag of coleslaw mix (400 gr.)

* 2/3 cup mayonnaise

* 3 Tbsp. sugar

* 2 Tbsp. apple cider vinegar

* ½ tsp. salt

* Pinch of ground black pepper

* ½ cup hot water

Pour the coleslaw mix (shredded cabbage and carrots) into a mixing bowl. Add in the remaining ingredients and mix very well. Keep refrigerated in an airtight container. Mix again before serving.

GOLDEN CHICKEN AND RICE

This dish takes less than 10 minutes to prepare, requires 2 hours of oven time, and is unbelievably delicious when warmed up and served for Shabbat lunch.

Yields 6 servings.

* 6 pieces chicken (on bone with skin)

* 2 cups whole grain rice

* 8 cloves of garlic (or 4 frozen garlic cubes)

* 2 tsp. salt

* ½ tsp. ground black pepper

* 2 tsp. ground turmeric

* 1 tsp. garlic powder

* 6 cups water

Preheat oven to 175C/350F. Measure out 2 cups of rice to a bowl, rinse twice, and drain. Place the rice in a large deep pan or Pyrex. Add in peeled garlic cloves, salt, pepper, and one teaspoon of ground turmeric, then mix. Lay the chicken pieces on top of the rice, add 6 cups of water, then sprinkle on garlic powder and the other teaspoon of ground turmeric. Cover with foil, and bake in the oven for 2 hours. Uncover for the last 10 minutes. Keep covered in the fridge and while reheating.

POT ROAST DINNER

This is the perfect Friday night dinner that takes only minutes to prepare. It is best cooked on the stove on low heat for 8 hours. Alternatively, you can make it overnight in a slow cooker set on low if you want to serve this for Shabbat lunch.

Yields 6 servings.

* 1.5 to 2 kg. (3 to 4 lb.) of chuck roast (cut #2)

* 2 Tbsp. olive oil

* 2 onions, diced

* 6 garlic cloves or cubes

* 4 or 5 carrots, peeled and chopped

* 2 or 3 celery stalks, sliced

* 6 potatoes, washed and cut in chunks

* ½ cup of honey/silan

* 2 Tbsp. soy sauce

* 2 tsp. kosher salt

* 1 tsp. ground black pepper

* 1 tsp. garlic powder

* 1 tsp. sweet paprika

* 5 cups...