Tasty Pesach cholent without lots of meat -is it possible?

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sped

Mon, Apr 02 2012, 2:16 am

Anyone have a recipe for this, in a pot? I don't have an oven or crockpot for Pesach.

ra_mom

Mon, Apr 02 2012, 8:50 am

Sure. How much meat do you consider not a lot?

yOungM0mmy

Mon, Apr 02 2012, 11:08 am

I'm planning to fry up my onions, which I usually don't do, and to put chicken in instead of meat...

tizunabi

Mon, Apr 02 2012, 11:11 am

portabello mushrooms. my chulent is always parve.

Mrs Bissli

Mon, Apr 02 2012, 4:11 pm

Fry lots of onions (you start with 4 large, they shrink once cooked) till browned and caramelised. Add generous sprinkle of paprika. You can also add eggs in a shell--delish hamin eggs.

Bella:D

Mon, Apr 02 2012, 5:58 pm

Could someone post a whole recipe please?

I would be using a pot or a pan in the oven.

mommydiaries

Mon, Apr 02 2012, 9:58 pm

You can use ground meat and mix it in (you would need to cook b4) Or you can make a meatloaf in the cholent.... Both yummy

Sautée onions
Add wine, prunes, and spices
Mix ground meat in and let it separate so it's like a meat sauce
Add potato and sweet potato cubes

ra_mom

Mon, Apr 02 2012, 11:41 pm

Pesach Cholent

3 Russet or Idaho potatoes, peeled and chunked
2 jumbo carrots, peeled and cut into 3/4" slices
1 onion, diced
4 tsp kosher salt OR 2 2/3 tsp regular salt
2 1/2 cups water (2 cups if using a crockpot liner- I think it comes out better this way)
1 lb. meat, cut into chunks (or less if you want)

Combine all ingredients in crockpot. Cook on LOW for 20 hours.

---

It's a bit liquidy, but so very tasty. Thinking of adding some ground raw zucchini to the water to thicken the liquid a bit, but great as is. Just might be more aesthetically appealing.

You can also add a roll of pesach kishka.
http://imamother.com/forum/vie.....ishka

To cook in pot: bring all ingredients to a boil. Place on blech and cook for the duration of Shabbos.
Spot of blech is important. You can keep your tea kettle on the blech near the cholent so that if it cooks too fast you can add more water on Shabbos as necessary.

Last edited by ra_mom on Tue, Apr 10 2012, 9:07 pm; edited 1 time in total

cinnamon

Tue, Apr 03 2012, 3:47 am

mommydiaries wrote:

can you give a recipe for meatloaf in the cholent? (none gebroks if you can) It will be in a pot on the hotplate.
thanks!

mommydiaries

Tue, Apr 03 2012, 7:26 am

I usually use matzo meal but I think this would work.....

One package ground meat
3 eggs
2 ground onions
Spices
Sugar

Mix well and place in a loaf pan... It will probably be very mushy but both the eggs and the meat set while cooking so I think it will be fine...if you are worried u can use potato starch but I have never used it so I don't know how it would affect the consistency of the meatloaf

mommyofnineka

Tue, Apr 03 2012, 7:55 am

I also grate a potato or 2 into the cholent which makes it a bit thicker.

mommydiaries

Tue, Apr 03 2012, 8:14 am

mommyofsix wrote:

I also grate a potato or 2 into the cholent which makes it a bit thicker.

BRILLIANT!!!! I would love to try this!

OOTBubby

Tue, Apr 03 2012, 4:22 pm

mommyofsix wrote:

I also grate a potato or 2 into the cholent which makes it a bit thicker.

I do that too which helps. I also put in some thinly sliced zucchini which disintegrates and thickens it. I also crumble a few slices of kishka into it to thicken.

chocolate moose

Tue, Apr 03 2012, 4:37 pm

we make yapchick instead; that's chicken baked in potato kugel.

rosehill

Tue, Apr 03 2012, 4:56 pm

If you use quinoa on Pesach, it works very nicely in chulent.

ruth

Wed, Apr 04 2012, 1:04 am

[quote="chocolate moose"]we make yapchick instead; that's chicken baked in potato kugel.[/quote]

can you post the recipe please. Can you avoid the kugel from turning grey or chewy? Is it a whole chicken or deboned meat?

OP do you do gerbrots, I've made cholent topped with layers of of matzah lightly smered with margerine and seasoning. The results are like a pot pie.

Dandelion1

Wed, Apr 04 2012, 1:24 am

A few marrow bones add to the meaty taste very nicely (although they do make it fattier)

cinnamon

Wed, Apr 04 2012, 2:16 am

mommydiaries wrote:

thanks! but do you mean you bake it first and then put ot in the chulent?
I don't have a pesach oven. think it would stay together if I put it raw in the pot?

sped

Wed, Apr 11 2012, 2:51 pm

Thank you a fpr all the ideas. In the end DH wanted me to go with a soup.

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