These comforting meals are sure to warm your heart.
This week, our Shabbat menu is designed to travel lightly. Here are some favorites that can be wrapped, packed, stacked and reheated to perfection.
The recipes and photos in this article appear courtesy of joyofkosher.com and Joy of Kosher With Jamie Geller magazine.
BARBECUED MEATLOAF
By Jamie Geller
MEAT
2 lbs. ground beef
1 egg
¾ cup bread crumbs
½ cup barbecue sauce
2 Tbsps. onion powder
2 Tbsps. garlic powder
1 Tbsp. dried parsley flakes
Preheat oven to 350˚. Lightly grease a 9 x 5 x 3-inch loaf pan with nonstick cooking spray.
Place all ingredients in a large bowl. Mix well.
Press into prepared loaf pan.
Bake, uncovered, for 1 hour.
Loosen edges of meatloaf with a blunt-edged knife and turn meatloaf out onto a platter. Slice and serve.
TIPS
Place a few hard-cooked eggs in the middle of the loaf before baking. Or make a shepherd’s pie by adding either instant or homemade mashed potatoes. Spread a layer of potatoes over the beef before baking.
Serves 6
PARSNIP PUREE
By Chef Sruli Subar
PAREVE
2 parsnips
1 medium white yam
½ cup coconut milk
1 Tbsp. olive oil
1 Tbsp. agave nectar
1 tsp. salt
Pinch of black pepper
1. Peel parsnips and yam, and boil separately in salted water
until fork-tender.
2. Drain and puree with
coconut milk, olive oil, agave, salt and pepper until smooth.
Serves 4
Originally published in Joy of Kosher with Jamie Geller magazine’s Fall 2014 issue.
APPLE CIDER SLAW
By Tamar Genger MA, RD
PAREVE
1 head green cabbage shredded
2 carrots, cut into matchsticks
2 apples, cut into matchsticks
2 tablespoon cilantro or parsley, finely chopped
¼ cup olive oil
¼ cup apple cider vinegar
¼ cup sugar
salt and pepper to taste
In a large bowl toss, cabbage, carrots, apples and cilantro.
In a small bowl, whisk oil, vinegar, sugar and salt and pepper together. Pour dressing over the salad and toss. Let sit at least 15 minutes before serving.
Serves 8
CHOCOLATE AVOCADO MOUSSE
By Jamie Geller
PAREVE
2 large very ripe avocados
½ cup unsweetened cocoa powder
pinch of kosher salt
dash of pure vanilla extract
Truvia, honey or agave
to taste
Place all the ingredients in the food processor, starting with a small amount of sweetener of choice and whip up until smooth and creamy. Adjust sweetener to taste. Refrigerate for at least
1 hour and enjoy. Will keep in the refrigerator in a tightly sealed container for at least 48 hours.
Serves 4 l
