My Shabbat with the newlyweds

I know its been a long time since I posted .I've been busy with wedding plans and traveling to my sons wedding in Israel the end of last month.Her it is the last  שבת of the year and I have the pleasure of hosting my son and new daughter in law for shabbat and in addition  an open house for them this Sunday.
We have had a great couple of days  together and  I had a lot of fun getting back into the kitchen  and back to work .So this  שבת I made the following.gefilte fish,chicken soup ,Brisket,chicken with sausage and peppers,Potato kugel, cranberry relish,broccolini ,sesame asparagus,roasted acorn squash with a honey mustard glaze,roasted cauliflower and thats just for tonight.

For shabbat lunch eggs & onions,chulent,  roasted chicken ,cole slaw cucumber salad,and my tachina.for dessert harvey wallbanger cake and my  chocolate cookies. My challah for this week is in  fact a rustic whole wheat  olive oil bread.

After all the Holidays

 Unlike most of  my friends & family I really had it  easy over סוכות I was  away for most of the holidays and though I did help and contribute I didn't have to prepare  the way everyone else did .I especially want to thank my  good friends the Millers and my Cousins the  Tellers in Flatbush for hosting me.
 So here I go  again getting back into the swing of things  and enjoying every minute of it Though because I was at the  home opener of the  NY Rangers I couldn't get a head start last night So here  it goes

FRIDAY NIGHT                                                             SHABBAT LUNCH


whole wheat olive oil rustic loaves                                     challah
Gefilte Fish                                                                      eggs & onions
chicken soup with matzoh balls                                         oven baked schnitzel
Allepo meatballs                                                               middle eastern lamb stew with rice
Teriyaki roast chicken                                                       cucumber salad
Sumac rice                                                                        cole slaw
popcorn cauliflower
roasted butternut squash
zuchini with tomato sauce
poached pears
Chocolate chip cookies
spice cake

ROSH HASHANNA

AS we all look forward to the  New Year preparing some of  our old favorites and some of those special dishes prepared for the holiday and upcoming shabbat. It's funny even though we are only home for 2 meals  tonight & shabbat lunch It amazes me how much I actually prepared toady in just  4 1/2 hours aftre putiing in  a halfa day at work.I must admit I did get a jump on my baking a  couple of weeks ago.
EREV CHAG                                                       SHABBAT LUNCH
gefilte fish                                                                eggs & onion
chicken soup with matza balls                                  salads
chicken over roasted root vegetables                       shnitzel
french roast                                                             lamb & rice chulent

SIDES & SALADS                                                   BAKED GOODS
summac rice                                                               honey whole whea challah
roasted acorn squash                                                 chocolate chip cookies
yerushalmi kugel                                                         apple rhubarb crisp
roasted  cauliflour                                                        spice cake
roasted asparagus
braised cabbage
sauteed beet greens  
carrott kugelettes
zucchini kugel  

syrian string beans                                              

cole slaw
cuccumber salad
roasted beet salad
 tachina

-

nothing to cook

So here it is less than 2 weeks  until  רואש השנה away for shabbat  and  no real  freezer in the basement.It's time to get  a head start on my baking. So were to startapple cake,mini carrot  kugels and my low fat suger free spice cake.

Shabbat Parshat ראה or Pre- Irene Weekend

  Here it is Friday again wanting to make something no  necessarily on my usual shabbat  menu for  dinner tonight.Having last minute  friends  for dinner  .Not stressing about the impending Hurricane due her Sunday.
 In fact  I have plenty of water ,canned goods candles  and ther isn't much I can do about it anyway I have a stack of reading to catch up on  so.No Big Deal !!
 So here we go Whole wheat honey challah, beefy cabbage soup Roasted 1/2 turkey breast  with a ginger orange glaze,jasmine rice,mini carrott kugels, roasted beet salad, Tachina,south westaern bean salad  blueberry bundt cake,and last but not least my chocolate chip cookies.

Shabbat Nachamu

Home for שבת Just  Motti & me,  as of yet no Guests always looking for last minute guests. Motti has a bad cold so I went back to some of   the old standards  .Along with some of my favorite salads & sides.
FRIDAY NIGHT                                              My beer batter rustic loaves
 gefitle fish                                                           my famous chocolate chip cookies
Chicken soup
potatoe kugel
roated beet greens

roasted acorn squash
green beans
roasted  butterflies teriyaki chicken

SHABBAT LUNCH
eggs & onions
pot roast in the crock pot
heirloom tomato salad(locally grown)
Roasted yellow & red  beet salad

Celebrating Motti's new job

I'm so excited for my oldest who will be starting a new job this monday We just had to celebrate with a special shabbat menu.We also hit the local farmers market & our bucket garden for some of these super fresh ingredients,So  here we go,
ערב שת
gefilte fish                                                  french lentils
creamy mixed vegetable soup                   Syrian okra 
french roast                                               sauteed beet greens
roasted butterfied chicken with herbs      
roasted potatoes




שבת lunch                                                                     baked goods
 roasted eggplant salad                                                artesian beer  bread
roasted beet salad                                                        chocolate spice cookies
coleslaw                                                                       blueberry muffins
cucumber mango salad
schnitzel & grilled chicken

 lamb &rice morrocan stew

l

Crock pot short ribs

I decided last evening that I wanted a way to take the  bee short ribs in my freezer and create an easy weeknight dinner .So I prepped my vegetables last evening placed them in the fridge and got my 6 quart  programmable crock pot  out.I put everything together this morning and set the crock pot on low for 10 hours and let her rip.
When I got home this evening  the aroma in the kitchen was mouth watering.I then sauteed  onion and mushrooms added the  toasted the whole wheat Israeli style couscous, and steamed the brussel sprouts.
Here's the recipe for the short ribs sorry no picture this evening.

2 medium carrots cut in 1/2 inch srounds
2 ribs celery cut int large chunks ~ 1 "
2 medium onions sliced
1-2 pkg(~ 1 - 1/12 lbs)  beef short ribs
1 tsp miso paste
2 tsp worcesteshire sauce
1/2 -3/4 cup dry red wine
4 cloves garlic chopped
1 cup chopped tomatoes
 through it all in the crock pot set it on low for  8-10 hours and go to work without a worry knowing you'l have a
hearty dinner when you get home,serve over your favorite rice or couscous or even quinoa
and take your pick of a green vegetable for the side

Summer In The City

 I know its been since Shavuot since I Posted Things have been very  busy at work and Since I'm basically cooking for myself or just  for my son and myself I've been keeping things simple.
 we have a great  שבת planned for this week my cousins for  Israel are coming  with their family so I just
went a little crazy.We are going to my sister for dinner tonight  but home for lunch & seudah shlishit tomorrow so her's the menu
שבת Lunch
 eggs & onions                                             alleppo green beans
 French Roast                                               morrocan carrot salad
 Deli Roll                                                      cucumber mango salad
 chulent                                                        cole slaw
 tachina                                                        relish plate
 beet & mustard greens

seuda shlishit                                              baked goods
 sushi salad                                                  artesian  whole wheat   challah
 raddish salad                                             harvey wallbanger cake
 macaroni salad                                            carrot cupcakes
 assorted  sours                                         chocolate chip cookies

Shavuot 2011

Another great collaboration with my son  Motti.I started Sunday evening after returning form the Salute to Israel parade. Without a freezer in my basement I had to take a 2 step approach.I started my  getting my baking done Sunday evening  with 2 vegan cheesecakes one plain & the second one peanut butter chocolate,Tirimisu,carrot cupcakes.Than I decided to see if at least i could get a couple of dishes in the oven so I made  eggplant parm. & baked Ziti.After a very stressful  11 1/2 hour day at the  hospital i  decided to wait until i got home toady at about 12:30pm .the marathon began but i couldn't have gotten it all time with  my partner in crime  my son Motti.
So we made  an  avocado  tomatillo soup,cream of broccoli soup,my southwestern bean salad,a jicama salad(bobby flay)  Brussels  sprouts with mushrooms & onion,grilled vegetables,grilled salmon & talapia  Garlic & seville orange fish (taste of persia) and  swiss chard,saffron rice ,a pasta salad with grilled  asparagus (recipe to follow) roasted peach & mango ginger sorbet   & last but not least  creme  fresh.

Grilled asparagus  salad
-----------------------------
1 box of bow tie noodles
1 bunch of asparagus
2 carrots julienned
1 sliced thin red onion
 1/2 cup chopped parsley and baby arugula
salt & pepper to taste
1/4 cup  fresh  squeezed lime juice
1/4 cup extra virgin olive oil
 2-4 oz. of crumbled  chevre' or feta cheese
cook past as  directed on box ,rinse well grill asparagus allow to cool than cut in 2 inch pieces,toss all the ingredients together  serve with either crumbled feta or chevre' cheese

Not the usual Thursday night Dinner

 Just didn't feel like the usual Thursday  night hot dog dinner while getting to bake my  chocolate chip cookies.
So while shopping at Acme  found beautiful Artichokes,white  fresh corn on the cob & salmon filets.
When Motti & I got home we prepped the  artichokes  & corn for steaming,and made a fresh miso maple  glaze and a fresh mustard dill dipping sauce  from scratch.What a great change of pace from the usual  Thursday night fare.

Dinner for 2 for under $10

Home from a grueling day at the  VA clinc and  chicken cutlets in the fridge ,What to do next.
  chicken cutlet marinated in  mirin,soy sauce ,a pinch of wasabe powder paprika,
seasoned rice wine vinegar                                                                                         $4.00
2 cups jasmin green rice( made with dill)                                                                     $3.00
cabbage sauted with onions garlic & caraway seeds                                                    $1.00
  home made ice  tea  2 large glasses                                                                           $ 0.25
                                                                                                                                _______
                                                                                                                                  $ 8.25
prepped & assisted by Motti                                                                 PRICELESS

Monday Night Dinner

 Stopped at the supermarket picked up some fresh red snapper fillets on my  way home from the hospital .Motti & I put our heads together and  pulled off a healthy dinner of Polenta, grilled red snapper fillets with dill & lime and steamed edamame. cooked and on the table in less than  40 minutes.

Back from Florida

After just sharing a wonderful פסח with my folks down in Deerfield Beach , Florida it's back to reality.It's time for me to get back in the swing of things & time to get ready for the first shabbat afetr the chag. .But what to cook  after  a full week of way to much food & carb's without taking away from שבת. So here we go starting with some traditional fair of  gefilte fish ,chicken soup, a tossed salad with tachina and  chamutzim, then  alleppo string beans roasted root vegetables,and a butterfly Roasted chicken with a wonderful mixed berry sorbet for  dessert.

 For שבת lunch my classic eggs & onions  with a tossed salad of baby greens, classic schnitzel, broccoli salad,cole slaw,hearts of palm salad,and chulent with kishka. For dessert carrot cupcakes & chocolate chip cookies with fresh  fruit salad.

rustic   whole wheat challah 

schnitzel

broccoli salad

roasted root vegetables

alleppo green beans

cole slaw

carrott cupcakes & chocolate chip cookies

This weeks goodies

 Her it is Friday once again.Home for only  שבת meal this week but also had a great week of some fresh  great food including butterflied Roasted chicken roasted baby fingerling potatoes with dill,roasted  brussel sprouts with mushrooms & pearl onions .

Shabbat Lunch
 eggs & onions
cucumber salad with dill
cole slaw
roasted turkey breast with shwarma seasoning
Tachina
Banana Pecan muffins

roasted brussel sprouts

roasted fingerling potatoes

tachina

cucumber salad

roasted turkey breast

cole slaw

banana pecan muffins

Weeknight Dinner with my son

 After a long day in the OR  it's great to come home a little earlier than expected  and to have our dinner planned out. Motti is a huge  help and put up our vegetarian Cabbage soup earlier today.Our menu  thin chicken schnitzel with  a mushroom sauce,basimati rice & green beans Yummmm!!!.

 Easy (parave)Mushroom Sauce
----------------------------
1 medium onion sliced thin
1 small box baby bella mushrooms cleaned & sliced
2 tsp  & 2 tbs canola oil
2 tbs flour
salt & pepper to taste
1 cup vegetable or chicken broth
saute'  onion in 2tsp oil add mushrooms once translucent remove  from pan ,create a roux mixing equal parts of flour & oil  until light brown  add broth than the mushroom onion mix   until well incorporated simmer on a low flame until ready to serve. ENJOY!

Bonding In The Kitchen

hamantashen & cookies

I know it's been a couple of weeks since I posted anything  on my blog ,My life has been a little complicated and stressful .But all is well now and getting back into the swing of things .Yesterday I did some baking for the upcoming holiday of Purim. I made some sugar cookies & Apricot Hamantashen.For dinner  I put up a  nice pot of cabbage soup to eat throughout the week,because we always  know soup only gets better each time  the longer it's cooked.

So when I got home for work today  realizing  that I had take the trout fillets out of the fridge. I knew  I had to come up with some really  tasty side dishes .I so enjoy spending time  cooking with my oldest son Motti we  work so well together in the kitchen.So we put our heads together & came up with  some great side dishes to go with  our fish. I made a quick pot of cabbage soup yesterday  so that was a great starter .And I always have mushrooms ,garlic, onions & boxed broth  handy so we decided to make a mushroom Risotto & wilted  baby arugala as our sides. What a great  way  to end along day at the hospital .

cabbage soup

baked rainbow trout wit lemons & mushrooms

the finished product

arugala

Back in the Swing of Things

So here it is Thursday night and I'm finally motivated to get back to  my cooking on Thursday night  instead of leaving it all to Friday.  I'm also looking forward to a new recipe of lentil walnut pate'(vegetarian liver). Fish and soup already up and cooking ,my brownies are finished my  challah is rising and my chocolate chip cookies are in the oven.  Here is my menu I hope to post some pictures of my finished products tomorrow.
FRIDAY NIGHT
 Gefilte fish, chicken soup with beef & marrow bones, french roast with a mirin , miso braise, broccoli rabe, potato kugel, Israeli green beens, and roasted cauliflower & tomatoes.
SHABBAT LUNCH
 Eggs & onion(raw & caramelized), lentil walnut pate, chulent,  spicey miso roast chicken, coleslaw, cucumber salad, tomato salad, tahina(recipe to follow).

Whole wheat challah, brownies, chocolate chip cookies.

Tahina
1 15 oz can of Tahina/sesame paste.
2 Cups cold water
1 -2 tsp salt
4 cloves garlic chopped finely
1/4 - 1/2 cups chopped parsley
Juice of two lemons.
Place sesame paste in  large mixing bowl. Using an electric mixer, on a low setting,  slowly add the salt into the sesame paste.   Slowly add 1.5 cups of water to the paste with the electric mixer.  Be aware that the paste will thicken as you add more water, until you reach a saturation point and it will begin to loosen up.  Incorporate the garlic (whisking away with the electric mixer).  Add the parsley then the lemon juice.  At this point you will mix in the rest of the water until it reaches the desired consultancy.