Healthy Shabbat Recipes

A Cholent Alternative For Hot Days

As you may know, I'm not a big fan of traditional cholent.

First of all, after being a vegetarian for 9 years, I did finally give in to the frum community's peer-pressure and start eating fish and chicken, but I never again developed a desire for red meat.  I'd opt for a veggie burger over a "real" hamburger anyday.

Second, most traditional cholent tastes like paste to me.

Third, I always call cholent "the best sedative known to man"  It'll knock-you-out till havdalah!

Finally -- Cholent in the summer? Are you NUTS?

So...We usually make "Hot Pot Chicken"  for shabbos lunch, instead of chulent.

But...despite all of my disclaimers above, I must admit that the recipe for Cholent Salad by Ima Shalom really intrigued me...so I figured I'd post a link here...for those looking for a summertime cholent alternative!

Enjoy!

Simple Pickled Salmon

This recipe is from my Pesach collection, but can be made all-year-round. It's great because it's easy-to-make and you can make it several days in advance. The longer you let it marinade, the better it gets.

This one is, admittedly, not very healthy because it does involve a fair amount of sugar. I suppose you could use agave if you wanted to splurge on a cup!

You'll need:

6 slices of salmon
1 cup of sugar
2 cups of water
1 cup of freshly squeezed lemon juice (no cheating -- no bottled stuff!)
2 onions, sliced thin
2 lemons, sliced
2 tsp. salt
1/2 tsp. ginger (optional)

Directions:

Combine all ingredients except fish and bring to a boil. Add fish, cover and cook over low flame until the fish is flaky (about 15 minutes). Cool and refrigerate at least overnight before serving.  Lasts up to two weeks refrigerated.

Serve Chilled.