Savor your Sabbath
More than just a collection of delicious recipes—including main dishes, breads, breakfasts, desserts, salads, sides, and yes, soups—this is your guide to establishing a weekly rhythm and routine of meal planning and prep that allows you to have a true day off.
Do something good for your soul and experience the peace that comes with a full day dedicated to spending time with God, family, and friends. Savor your Sabbath as you proudly proclaim, “Soup’s on!”
Featured Recipe
Taco Soup
Ingredients
1 lb. ground beef
1 onion, chopped
1 15 ounce can kidney beans
3 15 ounce cans stewed tomatoes
1 15 ounce can tomato sauce
2 15 ounce cans ranch style beans (1 with jalapeños)
1 (10 oz.) can Ro*Tel mild diced tomatoes and green chilies
1 packet (1 oz. or 3 T.) taco seasoning mix
1 1 ounce packet ranch dressing mix
8 flour tortillas
Oil for frying
Instructions
Step 1
In a frying pan, brown the ground beef with the onion.
Step 2
Put beef and onion mixture into a Crock-Pot or slow cooker. Add all other ingredients, except the flour tortillas. Cook all day, about 8 hours or so.
Step 3
Right before serving, cut flour tortillas into fourths and fry in a thin layer of hot oil.
Step 4
Serve the fried tortilla “chips” with taco soup.
Add your favorite sour cream or fresh avocado or even a salad.
Featured Recipe
Kathi's Quick Queso
This is a recipe I found on the internet and tweaked until I got it just right. My friend Susy requests this whenever she comes over for dinner. (She lives with people who are all lactose intolerant, so she is very cheese-deprived.)
It is perfect just with chips, or you can pour this golden goodness over a taco, nachos, veggies—anything will be improved by this queso.
The only problem with this dip? It is addictive. About once a year, Roger will request it when we’re not having a party or having anyone over. I have to section it out in different containers so we don’t eat ourselves into a coma.
You will need aluminum foil, a whisk, an Instant Pot, an Instant Pot trivet, and a bowl that is safe to use in the Instant Pot (I’ve always used a plain glass bowl, but Pyrex would be great too).
Ingredients
1 cup water
¾ lb. American cheese
(I just use about ¾ of a package of Kraft American cheese)
1 cup shredded cheese
(I use a Mexican blend)
1 T. butter
8 oz. cream cheese, softened
1 T. minced garlic
(I like to use the frozen squares of garlic by Dorot)
1 cup salsa or 1 small can Rotel diced tomatoes and green chilies
(found in the Hispanic or international food aisle)
1 T. milk
1 T. dried oregano
Instructions
Step 1
Add the water to your Instant Pot.
Step 2
Put the trivet in the bottom of your Instant Pot.
Step 3
Add all ingredients to your Instant Pot–safe bowl and wrap the whole bowl, top and bottom, with foil.
Step 4
Place the lid on the Instant Pot, make sure the valve is sealed, and set the machine for 18 minutes on manual high pressure.
Step 5
After the timer goes off, release the pressure immediately.
Step 6
Remove the lid once all pressure has been released.
Step 7
Remove the aluminum foil and whisk the dip until smooth.
Featured Recipe
Overnight French Toast
Prep Time: 10 Minutes
Cook Time: 45-60 Minutes
Total Time: 9 Hours
Yield: 8 Servings
Ingredients
For the French Toast:
- 1 loaf crusty bread
- 8 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. salt
- ¼ cup sugar
- ½ cup brown sugar
- 2 T. vanilla extract
For the Topping:
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- 1 tsp. ground cinnamon
- ¼ tsp. salt
- ½ cup cold unsalted butter, diced
- Warm maple syrup and butter, for serving
Instructions
Step 1
Grease a 9 × 13-inch pan with cooking spray. Cut bread into 1-inch chunks and spread evenly in pan.
Step 2
In a medium bowl, mix together eggs, milk, cream, vanilla, cinnamon, nutmeg, salt, and sugars. Pour evenly over bread. Gently squish down the bread (using a food prep glove if you like) so that it’s completely soaked in the mixture.
Step 3
Cover the pan with plastic wrap and place in the fridge overnight (or for at least 4 hours).
Step 4
Combine all the topping ingredients except butter in a medium bowl. Using a pastry blender or a large fork, cut the butter into the mixture until it resembles small pebbles. Cover and refrigerate overnight.
Step 5
The next day, preheat the oven to 350°F.
Step 6
Uncover the baking dish and place the topping evenly over the bread.
Step 7
Bake for 45 to 60 minutes or until a clean toothpick comes out.
Unlock the Secrets of Timeless Recipes
Enjoy heartwarming recipes that bring families together with the Sabbath Soup book.