We are faced with an unprecedented time in history. Israel is in midst of war, with many mothers taking on the role of both parents as their husband are called in to fight an enemy that is evil in its physical form.
These mothers, may G-d give them the strength, need to smile,work, play, pick up, wipe off, and do all the other mundane tasks that comes in running a household, war non-withstanding. Supper? Who can think of that right now?
And yet, the people need to eat! For everyone out there that is feeling overwhelmed right now, these recipes are truly five ingredients, oil and salt not included, so you can quickly whip it up within five minutes, with zero time planning in advance. Enjoy. And may we merit to hear only good news, very soon.
1. Orange Fish Fillets by Brynie Greisman
Simple, yet scrumptious! When I made these for the photo shoot and wanted to have some for supper, I realized they were all gone and couldn’t believe it! When I asked my son, a chassan, if the fish tasted good, he said, “This is the fish I want you to make for my aufruf! It tastes ‘gourmet she’b’gourmet’!” He was floored when he heard it was for a five-ingredient supper!
2. Suppertime Pasta Salad from the Dining In Cookbook
Perfect for supper – the kids love it! Foolproof.
Cooked onions, chicken or turkey nuggets, and potatoes. Comfort in a bowl!
Chicken drumsticks are the cut I use most often in my cooking. They fit perfectly in little hands, and they can be infused with a wide variety of flavors, so that supper is never boring. Because of how long it takes to bake, this recipe is perfect for those days when you’ll be on the go all day long. Just pop it in the oven in the morning, and supper will be ready when you are.
6. Chicken Lollipops by Faigy Grossman
The kids will adore these cute “lollies,” and supper will get eaten in a flash! A favorite!
7. Oven Fried Chicken by Esty Wolbe
Try this crispy fried chicken- without the deep frying but with the same crispy, crunchy taste! Watch Esty make it on Easy Does It With Esty. This is one of our most popular chicken recipes of all time! Try it and see for yourself.
8. The Best Chicken You’ve Ever Tasted by Hudi Greenberger
Seriously, you’ll be left wondering what that bird was you’ve been eating all your life. This is what chicken was meant to taste like. I made six whole birds for a Lag B’omer barbecue at our shul this year and there wasn’t a morsel left. One of the guys is still talking about it every time he sees me — three months later! The breast is so juicy you’ll think it’s a leg!
9. Before and After Chicken Legs by Julie Hauser
Cooking for Yom Tov, even in large quantities, (even in a year and place when Yom Tov runs into Shabbos), does not need to be super time consuming. Cooking in 2-3 slow cookers, for example, produces multiple soups, meats, chickens, and even meatballs, matzah balls, and applesauce, etc. It’s almost like having a robot! You may also wish to cook this way to have supper ready for Chol Hamoed without staying home all day cooking. For Rosh Hashana or Sukkot, I’m not in such a panic to prepare and freeze ahead every single entrée, but this way of cooking is so easy and delicious it frees me up for other Yom Tov preparations like the clothing shopping, errands, enjoying the family, the house prep, the sukkah building, etc.!
10. Hasselback Franks in Blanks by Chanie Apfelbaum
This is a great way to elevate any “franks in blanks.” Hasselback makes it more fun to eat and kid-friendly.
11. Honey-Mustard Chicken by Esther Ottensoser
12. Maple-BBQ Franks ‘n Beans by Miriam Pascal
The alternative (much longer) title for this recipe is “I-need-to-get-supper-on-the-table-in-10-minutes-and-I-need-to-know-that-my-kids-will-eat-it franks ’n beans.” But seriously, this super kid–friendly dish is packed with flavor in just minutes of cooking!
13. Grilled Chicken & Sweet Peppers by Shulamith Betesh
This chicken is dedicated to my sister Miriam. As simple as it is, she convinced me that I have to include it here after she came over to steal the leftovers from my fridge. I serve this grilled chicken so there’s a healthy protein on the table for those who prefer something leaner.
14. Caramelized Lemon Chicken by Brynie Greisman
What would you like to get as a supper after birth? I know what I liked to get – something nutritious that I and my family would enjoy, and something that was a little different that I couldn’t just “throw into the oven” myself. I actually changed my mind three times when deciding which chicken recipe to include. When I tested this on my family, and my picky eater, who would normally “do me a favor” and eat a gergil (neck) on Leil Shabbos, ate two portions (!!) of this chicken, I knew this was the one. The other two will be featured in the future!
15. Honey Pecan Chicken by Sina Mizrahi
16. Chicken 1-2-3 by Sina Mizrahi
17. Mustard Cornflake Chicken by Sina Mizrahi
18. Caprese Pasta by Chayie Schlisselfeld
19. Tomato-Basil Tilapia by Faigy Grossman
This meal couldn’t get any easier if you tried! I was thrilled to develop a recipe that uses such handy ingredients and is so tasty and quick to prepare.
20. Panini Wraps by Elky Friedman
It’s hot out, we’ve been at the pool for a few hours, or sitting outside watching the kids play in the yard or in the park…or we’re running late from work or rushing home from an appointment…and we just don’t feel up to cooking a meal for our families. I have the perfect solution! This one is a hit in our house, and it will be in yours too. It was inspired by my friend Devorah, who always loved to order this when we went out to eat in the country (and probably still does). It also solves my “not-in-the-mood-to-cook” issue big time! Though I like it with these veggies, you can use different ones to suit the picky eaters.
21. Quesadillas by Joy Devor
These mini pizzas are perfect for a quick supper or a super snack when pulling an all-night study session! They are very adaptable for any wrap, tortilla, or pita bread. And you can add in any fillings you like.
22. Pan-Broiled Minute Steak or Rib Steak from the Nitra Cookbook
This super-simple steak preparation may be light on ingredients, but it’s BIG on flavor.
23. Perfect Steak by Hudi Greenberger
A quick and easy 5-ingredient steak that takes only a few minutes to make and is absolutely delicious!
24. It’s Not Just a Burger by Sara and Yossi Goldstein
What separates the humble burger from a gourmet succulent beef patty sandwiched between a fresh perfectly toasted bun, crunchy lettuce, juicy tomato, and a delicious flavorful topping? Attention to detail! It’s not just about the meat, it’s about the sandwich as a whole! Make sure that each component is fresh and at its peak of flavor. For example, spreading the bun with margarine and lightly toasting it adds another level of flavor to the burger. Here are some toppings you can use to transform your summer BBQ, or even just a Tuesday night dinner, into an gustatory experience! – Yossi
25. Salsa Dog by Chanie Nayman
26. Tasty Chicken Breasts from OU Kosher
Fried chicken breasts in a white wine sauce with light lemon-parsley seasoning. Courtesy of the Women’s Branch of the OU.
27. Fish N’ Chips by Brynie Greisman
Classic crispy fish fingers with french fries bring the ultimate street food home.
28. Faked Ziti by Esty Wolbe
This is my Faked Ziti (“Baked Ziti”). There’s no draining and no baking and the easiest thing to make for dinner. It’s super quick and you can do it all with one hand, because when it’s supper-o’clock you’re probably doing something else with the other. Watch the video! See More Quick Supper Ideas Leftover Eggrolls Cheesy Orzo Mac and Cheese Individual Pizzas Quesadillas.
29. Sweet and Spicy Glazed Salmon from the Dining In Cookbook
Rich in flavor and easy, easy, easy!
30. Moroccan Spiced Salmon from the Dining In Cookbook
A Sephardic addition to your ﬁsh repertoire!
31. Cedar Plank Salmon by Debbie Grashin
Debbie Grashin is the first Jew who was born in the state of Alaska. She shares her recipes below, which she demonstrated for Whisk readers in her kitchen.
32. Roasted Salmon with Maple Glaze by Levana Kirschenbaum
One of my, and many of my regulars’, great favorites. The short and dazzling flavor lineup does its magic with practically no work. You will never say you are bored of salmon again! Bluefish will be suitable here, as well as any thick white fish (bass, mahimahi, halibut, etc.). Makes 8 main course servings, or a dozen ample first course servings.
33. Salmon en Papillote with Garlic and Herbs by Estee Kafra
En papillote (French for “in parchment”), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. Simple and quick, this salmon dish using parchment paper bags is full of bright flavours and great taste. Healthy cooking and fast cleanup famed in ‘en papillote’ cooking couldn’t be easier.
34. Blackened Tilapia by Sina Mizrahi
It’s no wonder tilapia is one of the most highly consumed seafoods in America: mildly flavored and relatively inexpensive, the fish is a practical and appealing choice.
35. 5-Minute Shakshuka by Estee Kafra
This dish was inspired by a classic favorite Middle Eastern dish that we used to have all the time when we lived in Israel. Shakshuka comes in many shapes, flavors, and forms, but this one is so simple and delicious, it’s a perfect quick meal for any time of day.
36. Crispy Salmon with Ginger Sauce by Michal Frischman
This crispy salmon is a staple in my house, usually served over a big green salad. For those squeamish about keeping the skin on, it’s really the best part. Try it! If it’s not for you, just pour the sauce over the salmon and bake it for 20 minutes on 375 degrees Fahrenheit (190 degrees Celsius).
37. Eggplant-Coated Breaded Cutlets by Brynie Greisman
I was talking to my friend Gila one day, and she mentioned an eggplant dip she made that was amazing. I tried it, tweaked it, and loved it. When I had a little left over, I decided to experiment with chicken cutlets. After all, we coat cutlets with ketchup and mayo, so why not with this dip? It was an instant hit. Make more than you think you’ll need.
38. Easy Italian Meatballs by Tamar Teitelbaum
For this recipe, I highly recommend using Italian flavored breadcrumbs. You can use plain bread crumbs, but the meatballs won’t have that herbaceous flavor inside. If you are using plain breadcrumbs, add some basil and oregano to your meat mixture to boost the flavor of the meatballs themselves. The sauce will take over the rest.
Originally published April 2018. Updated and improved November 2023.