"Hearty" Summer Shabbat Meals...

Is there such a thing? In fact, does anyone actually desire such a meal in the very early 'dog days of summer'? Well, cholent can sometimes be a bit too hearty even in those colder winter Saturday's...but amazingly cooking with summer fruits can add coolness, freshness and a delightful 'tang' to the more traditional dishes we consistently turn to..Cous-cous and quinoa are remarkably easy, light and an unexpected substitute for mainstay potatoes and barley...

And when we turn to the 'grill' or even the broiler, for quicker and lighter meat and fish dishes, fruit can add spice, lightness and an international flair to those warmer summer lunches and dinners any day of the week.

After cooking for two favorite friends and families this Shabbat - with kids from 3 to 9 - we also discovered that licking one's fingers after finishing their salad, their chicken (and yes, their sea bass!) is always a good thing!

Instead of Cholent, try: 1-Pot Chicken Tagine with Apricots and Chickpeas (serves 8)

4 tbs olive oil
8 pieces chicken (thighs, breast, drumsticks)
2 large onions, chopped
2 tbs garlic, chopped/minced
2 teaspoons fresh ginger - sliced thin, minced
1 tbs coriander
2 tbs cumin
1 tbs cinnamon
1 cup chopped dried apricots (or figs, prunes, apples or a mix)
2 cups chopped tomatoes (canned or fresh)
2-3 cups stock (chicken, vegetable)
1 cup bulgar (kasha) or cous-cous or quinoa

Heat oil in large, deep pan/pot over high heat and when 'shimmering' add the chicken to brown - set aside
Add onion, garlic, ginger, coriander, cumin, cinnamon, dried fruit and tomatoes - cook for a few minutes to combine and lift any sauce from bottom of the pan
Add chickpeas and stock and keep heat on high; when a light boil begins, add the chicken back into the pot. Cover, reduce heat to low and simmer for about 15 minutes.
Stir in bulgar or other grains and season to your taste with salt and pepper.
Cover and continue to cook until chicken and grains are done, about another 15 minutes...and serve!

Instead of breaded Chicken or 'Schnitzel', try: Chicken Breasts with Mango/Peach Chutney (serves 8)

Grill or Broil 8 Chicken breasts (or roast 8 pieces of assorted chicken pieces) lightly sprinkled with salt & pepper and olive oil

For chutney:
2 1/2 cups diced mangos, apricots, peaches (your favorite combination!)
1 whole peeled fresh piece of ginger
1 clove garlic, minced
1/4 teaspoon kosher salt
1/2 cup cider vinegar
1/2 cup firmly packed light brown sugar
1/2 cup raisins
Freshly ground black pepper

Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often.  Let cool and drizzle over chicken (or fish - halibut, sea bass, cod, salmon)

Instead of Chicken Soup, try: Cold Gazpacho

24 oz of tomato juice (I like low-sodium V-8 or tomato juice)

1 - 2 green peppers

1 large yellow/white onion

1 large unpeeled cucumber (I like English seedless cucumbers for this)

1-2 cloves garlic

1 bunch parsley or cilantro (per your taste)

Couple drops of tabasco sauce to taste

Couple dashes of pepper to taste

CHOP all ingredients and place in blender, food processor or in pot with 'immersion blender' - and blend until thick, but not 'juice'

Instead of Ice Cream/Sherbert, try: Chilled Homemade Apple Sauce (w/whipped 'cream', over Pound Cake)

2 cups hot water

1/2 cup sugar (white, brown, raw, 'sucar', etc...)

1 tbs cinnamon

3-4 cloves

1 tsp fresh ginger (minced)

1 lemon (sliced thinly)

6-8 apples, peeled, cored, sliced in chunks

Fill baking pan with hot water, sugar, cinnamon, cloves, ginger and lemons - sit a few minutes to dissolve

Lay chunks of apples in pan (I like macintosh or red, but yellow and granny smith will add a certain tartness if you desire) 

Bake in oven, 350 degrees, for 20 minutes or apples are tender -

Remove pan from oven, remove cloves and lemon slices from mix

"Mash" with a large fork, 'potato masher', or place in food processor for a minute or two - And chill - absolutely delicious!!

Instead of Mixed Salad or Purchased Coleslaw, try: Cabbage Salad w/Peanut Butter Dressing (serves 8)