today i'm so excited because i will share with you how i prepare easy and delicious recipes for
shabbat on friday as a full-time working mom with small kiddos when i had a busy week and i was not
able to shabbat meal prep earlier in the week and if you like this kind of content all about how as
a busy woman you can still make easy and delicious kosher recipes have fun preparing for shabbat and
the holidays as well as being part of an amazing supportive community helping each other to have
a more productive and more meaningful life please consider subscribing as i would love to have you
be part of our amazing frum it up family so let me put on a pretty tichel and let's jump into it
when i plan my shabbat meal prep i try to take recipes that have similar cooking or baking time
i also start my shabbat prep with the recipes that will take the longest to cook or bake
so today i will make 3 cooked salads that take about the same cooking time i put my
cherry tomatoes in a pan with about a head of peeled garlic to make a tomato confit
i almost cover them with olive oil and i will put them aside in another pan i will put 3 heads
of garlic and i will almost cover them with oil then i will put them aside for our third cooked
salad i will peel some fresh tomatoes using this amazing tomato peeler and of course i will leave
the link in the description box below i need to use these tomatoes but i don't have enough to make
a full recipe so after cutting them and placing them in a heavy bottom pot i will add a can
of diced tomato to make our matbucha or shukshuka or sometimes people will call it salade cuite
i will put it on medium heat until it bubbles
and at the same time i will put the tomato confit and the garlic confit in the oven
set at 300 degrees fahrenheit so they will all be done cooking at the same time another fabulous
shabbat recipe that will necessitate for it to cook longer is the cholent or daffina and as many
of you told me that you did not own a crockpot i'm giving you the version of my aunt tata simone
which uses a large pot i take my verified rice and wheat kernels and put them in cooking bags
in the ble´ or wheat kernel i will add chicken powder and in both bags i will add paprika salt
garlic
and in the wheat i will add some hot paprika but it is completely optional i will add oil in both
and then in the rice i will add one cup of water
i will take out the air of the bag and make a loose knot
then i mix everything thoroughly i put three cups of water in the wheat kernels and i would totally
feel comfortable to use quinoa if i had gluten free guests i take out the air from the bag which
is like super important because believe me it happened to me more than once that the bag burst
open while being cooked i put aside the two bags and i prepare the spices in a bowl i add curcuma
paprika salt and cumin and 2 cups of water i mix everything together and once that everything is
fully combined i will add 1 tablespoon of tomato paste i also add a bit of hot paprika sometimes
i mix everything until fully dissolved and i set it aside by this time the tomatoes are boiling so
i decrease the heat to low and i will leave it uncovered until the water completely evaporates
i usually use regular potatoes for the choline but today i'm using the baby potatoes we bought in our
costco haul while i'm peeling the baby potatoes i have to repeat to myself that i really love my
kids i love my husband i love my kids i love my husband since peeling these baby potatoes
takes so much more time than regular potatoes that i would peel and cut in no time but i know
my hubby and kiddos prefer these potatoes so i continue peeling the potatoes after what looks
like an eternity i place the potatoes in a large pot i add some oil and i coat the potatoes evenly
i add chickpeas that i will rinse before putting them in the pot the meat that i'm using today
is veal shank with bones the bones with the marrow gives an amazing taste to the cholent
and it will keep the meat moist i add the eggs and my rule of thumb is one egg per person to make the
cholent extra special and also because it is the only way my children will eat any sweet potato
i add a korean sweet potato it is sweeter and it holds better in the dafina than a regular
sweet potato but i use either or interchangeably i add the bag of rice and the bag of wheat kernels
and then i add the equivalent of a full head of peeled garlic and i will place them around the pot
i add the spice slurry on top of the cooking bags
for extra yumminess i will add two dates it will add a certain sweetness and it will balance out
the spices of course i will check them for bugs before placing them i open them and look for any
dark spots or white grains that could indicate a bug in this case it was beautifully cleaned
so i just added it to the pot i fill the pot with water until the cooking bags are fully submerged
then i place it on the stovetop on a high heat i cover the pot and let it cook until it comes
to a boil i brush and rinse the beets and i put them in a pot of cold water with salt
i will bring them to a boil and after i will decrease the heat and let them simmer for
about 30 to 40 minutes or until fork tender for our next salad i will peel three large carrots
with in my opinion the best peeler in the world but i'm curious are you a u-shaped peeler lover
or a straight blade carrot peeler lover let me know in the comments below i place them in a pot
of cold water with about 1 teaspoon of salt and i will bring the water to a boil and let them cook
in that water for about 3 minutes or until fork tender while the carrots are cooking in a pan i
put olive oil and i get a red onion because i just love the color i keep my onions in a cool
and dark place and i have already explained how i store my produce for them to stay fresh for weeks
in a previous video and i will leave the link in the video link above and the description box below
after removing the outer layer i will put my onion on a wet paper towel and this is the best hack
ever to avoid trying when cutting onions i'm not a pro chef but this is how i cut my onions to have
a decent diced onion i cut the onion in slices almost all the way to the bottom but oops this
one was way too deep and then afterwards i flipped the onion and cut it again in the cross section
another plus of using a paper towel is that it makes it super easy to carry the onions to the pan
i let the onions saute on low to medium heat for about five minutes
and while the onions are frying the carrots should be cooked and the way i see that they are ready is
i insert the tip of my blade in the carrot if it penetrates it easily like now then they are ready
while they're cooling down i will prepare our meat i'm using veal minute steak that i left in the
freezer for 30 minutes or so to make it easier to cut i cut the meat in strips of about half an inch
each once that the meat is fully cut then i'm going to place everything in the bowl
by now the onions are done cooking i give it a last stir and then i will add the meat
i let it cook uncovered for about two to three minutes
and while it is cooking i will press two cloves of garlic
the meat cooks very rapidly so i add some teriyaki sauce and mix everything until fully combined
i let it cook for about 2 minutes and in that time i will cut a green onion
i add the fresh pressed garlic i mix everything continuously until the sauce thickens that will
take about a minute or two usually then finally when the sauce is fully thickened i will take it
off the fire and then i will add some green onions some sesame seeds and voila the veal teriyaki is
ready by this time the cholent is boiling and i will uncover it and place a wooden spoon in
the pot to avoid for it to overflow i'm not sure if it really works but my grandmother used to do
it so i do it too the carrots are cooled down and i will cut them in strips i will also cut
finely one clove of garlic in a pan i will add some olive oil some tomato paste or chili paste
some paprika cumin salt and lemon juice to balance the spices i will add my garlic then my carrots
and i will mix everything until fully combined once that is fully combined i will add some
parsley but you are free to omit it all together i mix it again to make sure that all the carrots
are fully covered with this amazing sauce and this salad is done in another pan i'm gonna put
some olive oil chopped onions 3 cloves of fresh garlic and then i will let it cook uncovered for
about 2-3 minutes while they are cooking i prepare a pot of salty water and i let it come to a boil
while it is coming to a boil i will prepare my side dish in a large bowl i would put some
veggie wash enough for the water to bubble and i will add my green beans and agitate them in soapy
water this will help to dislodge the dirt and bugs on the green beans and i will let them soak for
about 5 minutes while they are soaking the base for my fish is cooked and i will add some paprika
some coriander some salt and i will mix everything together
i add another pop of color to our fish by adding one red bell pepper cut in strips i add some
tomato paste and i'm so excited as i never saw kosher tomato paste in a tube before did you ever
see that ??? i add about two to three tablespoon then i incorporate it fully by mixing it in
i add one cup of water or more depending if i want a thick or thinner sauce then i add about
20 green olives i add also some chickpeas about one cup and finally i will add slices of lemon
i will mix everything together and i will cover the pan and let it cook on medium heat for about
5 minutes or until tender while the base of our fish is cooking i drain my green beans
and i rinse them thoroughly i make sure that there is no more soap on it because who wants
to eat soapy green beans ;) i then remove the tips of the green beans and i sometimes remove the wire
or the hard part of the green beans but today i just don't have the patience and also because
i will be putting it on the warming plate until we eat it on friday night it will have also more
time to be softened i'm curious do you remove the wire of your green beans do you think it's a must
let me know in the comments below i put my green beans in the boiling water for about three minutes
while they are cooking i will prepare the sauce for the green beans by cutting two green onions
and adding them to a vegan butter or oil depending on what you have also i add pressed
garlic and ginger and then i mix everything until fully incorporated while the sauce is
cooking i quickly drain the green beans and i come back to the sauce and i will add some sesame oil
some honey and i will mix until fully combined and i will set it aside the veggies for the fish
are cooked and i drizzle some honey to balance the acidity of the tomatoes i will add about one
to two tablespoon but it is absolutely optional i will reserve about four tablespoons of sauce
that i will use later on in the recipe once that i have removed the sauce i'm gonna add the pieces
of salmon leaving a small space at least between the pieces of salmon then i will drizzle them with
the sauce that we have reserved earlier then i'm going to cook them covered for about 10 minutes
i go back to my green beans and i will remove the excess of water i put them in the pan with
the sauce and i make sure to coat every part of the green beans once they are fully coated
i will set them aside the beets are cooked so i will drain them out of their water there is almost
no more water in the tomatoes so we'll add some olive oil some garlic some hot paprika but it is
totally optional some honey some salt i will mix everything together once that it is fully mixed i
will cover it and let it cook for about 5 to 10 minutes until there's no more water in the pot
the tomato confit is ready so i put all the tomatoes in a mason jar and i top it off with the
oil i take the extra oil and i put it in a smaller jar and it is the best oil to add to a hummus or
pasta or pizza it is absolutely delicious i do the same thing with the garlic confit and if i have
extra oil i do the same thing as with the tomato confit oil i will reserve it and use it with
other meals the beets are now cooled off and the way i made sure they were ready is like with the
carrots if the blade of my knife pierced the beet easily they're ready i wish i could use glove to
peel the beets and not have purple fingers for a day or so but if i cut them with gloves i will
most probably end up cutting myself do you have a trick to remove the purple fingers faster i would
love to know i cut the beets in slices and then i add some parsley some garlic some cumin salt
olive oil lemon juice and i toss the salad gently until it is fully coated
i cover it with a lid and put it in the fridge with a carrot salad because the oven is now empty
i will set it at 350 degrees fahrenheit i start my dessert a fancy vanilla chiffon cake i use
FIVE egg yolks and of course i check each of them to make sure there are no blood spots i beat the
yolks until it becomes airy it takes about two to three minutes i add some vanilla extract and mix
it again i add the neutral oil here i'm going to use some sunflower oil and i will add as well some
plant-based milk to make it parve or non-dairy i have a little helper that is adding the flour
and then she will add the baking soda i absolutely love when my children are participating in the
shabbat prep because not only are they helping but also they're eating better did you ever notice
that that whatever a child prepare they're going to eat it better let me know in the comments below
once it is fully combined i will set it aside and in another bowl i will use EIGHT egg whites
and mix them until they form stiff peaks i wish i had my little helper for that part too as it takes
about five to seven minutes but i guess she saw what was coming and she left LOL :) once i have
these stiff peaks into the egg whites i will add some sugar and incorporate it fully with the mixer
once again i start incorporating in the main cake batter little by little some egg whites using a
spatula and not a spoon to let the cake be as airy as possible it takes a little bit more time but it
is totally worth it as this cake is so light and delicious once that the egg whites are fully mixed
in i will pour my cake mixture in a greased bun pan and to be honest i should be using a tube pen
but i do not own one as previously seen in my working mom shabbat video i add some chocolate
syrup to turn this beautiful cake into a marble cake as the kiddos like it so much better like
this and as you know me happy kids mean a happy mummy i will place it in the oven for 30 minutes
by now the shukshuka is cooled off and i will place it in an airtight container
and put it in the fridge until it's ready to be eaten later tonight
the water from the cholent decreased by 50% so i will remove it from the heat and
i will put it on the plata just before shabbat until we're ready to eat it for shabbat lunch
by the time i clean up the kitchen put everything away take a shower and finish setting up the
shabbat table with the help of our daughters the cake is ready and just before shabbat i simply put
everything we have just prepared on the plata including the green beans the moroccan fish the
cholent that i will leave on the plata overnight until we're ready to eat it for shabbat lunch
and the veal teriyaki the only thing that is left to do for my friday shabbat meal
prep is to put out the salads just before we're ready to eat our meals
thank you for being here it means the world to me and know that in my book you are simply fabulous
since you are here until the end write in the comments MORE SHABBAT PREP so i know i was not
alone if nobody told you today know that you are loved and you are enough just the way you are
until next time stay safe stay blessed and don't forget to frum it up xoxoxox