Help me cook shabbos early please!

mom923 ↓

Tue, Jul 30 2024, 7:05 pm

I always cook everything on Friday; it's how I grew up. It generally works for me. But this week I'm having guests come thursday night through sunday and I'd rather not be in my kitchen all day cooking and cleaning up. But I have no idea what can be made in advance? Here's my menu. If anything can be made Wednesday or Thursday please help a girl out (: Thank you!!

Friday night:
Challah (I use frozen dough)
dips (already made in fridge)
chicken soup
London broil
roasted broccoli
rice
fruit
candy

Shabbos day:
Challah/dips
cholent
deli roll (in freezer already made)
grilled chicken
salad
apple crisp
fruit
candy

amother

Salmon

Tue, Jul 30 2024, 7:26 pm

mom923 wrote:

The London broil and the grilled chicken can sit in a marinade overnight and be grilled 2-3 days in advance. The crumb for the apple crisp can be made and frozen weeks before ..

↑ mom923 ↓

Tue, Jul 30 2024, 7:34 pm

thank you! will marinate my meats tomorrow. I normally freeze my soup but feel like it tastes better fresh? Plus I'll be washing the pot twice then...
Will probably chop the veggies thursday and put it up friday am and let it simmer all day.

Cheiny ↓

Tue, Jul 30 2024, 7:38 pm

amother Salmon wrote:

The London broil and the grilled chicken can sit in a marinade overnight and be grilled 2-3 days in advance. The crumb for the apple crisp can be made and frozen weeks before ..

I disagree about the chicken, it never tastes the same unless it’s fresh.

up high ↓

Tue, Jul 30 2024, 7:38 pm

I cook a huge pot of chicken soup and then decide them in disposable pans, zize as your family needs. Cover well. It stocks well in the freezer, and stays fresh for weeks. On Friday, defrost the pan on the stove for 10 minutes. Put onto the blech just the way it is. No switching over. Ez and just as fresh tasting.
You could even cook noodles dor the soup in bulk, devide into containers or bag, freeze. Heat it microwave with some water, or just let it thaw (or cook it for 2 minutes with water on the stove).

Last edited by up high on Tue, Jul 30 2024, 7:41 pm; edited 1 time in total

↑ Cheiny

Tue, Jul 30 2024, 7:39 pm

mom923 wrote:

Soup, London broil, broccoli, apple crisp can all be made in advance. Just leave the chicken and cholent to be put up last…

amother

Kiwi

Tue, Jul 30 2024, 7:42 pm

amother Salmon wrote:

The London broil and the grilled chicken can sit in a marinade overnight and be grilled 2-3 days in advance. The crumb for the apple crisp can be made and frozen weeks before ..

Does grilled mean in an oven or on the bbq?

↑ up high

Tue, Jul 30 2024, 7:43 pm

Even (potatoe) kugel could be baked in advance. I bake it 3/4 on Thursday and finish baking on Friday, when I rewarm the challos. (Challos baked in advance, rewarded on 350° for 10-15 minutes) it comes out crispy on the top and freshly soft inside.

effess

Tue, Jul 30 2024, 7:46 pm

I’d suggest that anything you like fresh, prepare it Wednesday or Thursday that it’s ready go in the oven or on the fire on Friday.
This way, you get your fresh out of oven taste without the work.

Lotti

Tue, Jul 30 2024, 7:53 pm

Friday night:
Challah (I use frozen dough)
dips (already made in fridge)
chicken soup
London broil
roasted broccoli
rice
fruit
candy

Shabbos day:
Challah/dips
cholent
deli roll (in freezer already made)
grilled chicken
salad
apple crisp
fruit
candy

Grill chicken and meat Friday,
Bake apple crisp on Friday too but slice the apples and place in the pan Thursday morning. It’s ok if they turn brown a little you can also bake just the apples, covered and put the crumbs on Friday and bake them again.
Rice can also be made on Thursday. Sprinkle with a little water when you reheat it.
The salad components can be prepared in separate ziploc bags and kept in the fridge
Cholent can be assembled Thursday, without water, place barley, beans, spices and meat in pot. Keep in fridge overnight. In the morning add water and put on the crockpot.

amother

Forestgreen

Tue, Jul 30 2024, 8:54 pm

Anything you dont make ahead can still be prepped. I prep everything Thursday night especially in winter when I work late on fridays. Even chulent I prep it just add water and plug it in on friday. (If I have no room in my fridge I use a plastic crockpot liner takes up less space. Chicken soup can also prep in pot day before you cook it. So sometimes I will prep chicken soup wed and cook Thursday just add water.

amother

Periwinkle

Tue, Jul 30 2024, 8:58 pm

mom923 wrote:

I put up my soup Thursday night. Just let it simmer all night with chicken and veggies.

Cholent I prepare everything except meat on thursday. Potatoes, onions, spices in pot covered in water. Beans soaking in bag. Meat in fridge. Friday morning. I rinse beans. Add to pot with meat and put on flame.

The only thing I do Friday is stick food in oven or on flame.