28 of the Fifth Month 5770
Many might be wondering what I am doing by posting simple recipes on this blog, which is supposed to be a "commentary on life in Israel and on being Jewish."
Well, a long time ago, I had the idea to produce a bood called The Yeshiva Bochur's Cookbook. (Please, don't steal my idea! And, please don't tell me if it's been done before.) The goals of the book would bed twofold. One, the single, yeshivah student would not have to feel helpless in the kitchen. He would be helped to cook simple, tasty, and relatively healthy meals, helping him to keep to a budget by not eating out all of the time. Two, he would be encouraged to perform the misswah of hakhnasath orhim (welcoming guests) himself, instead of always feeling obligated to help others perform this misswah for him. Once in a while it is nice for “the guys” to get together on Shabbbath, without the apprehension of going for a meal at the home of a family he has never met. He won't have to end up feeling stuck staying until the family decides to finish the meal. He also won't have to worry about when the meal starts, immediately or after two hours of minhaggim and maisehs to be completed before qiddush. In his own home, he and his roommates will get to decide. He also won't have to fear any awkward, “stealth shidduch” (match-making) attempts, when the lady of the house announces, “Oh, look who's in town! My second cousin, Esther. I just had to invite her over. Hey, aren't you the same age?” And you get forced to speak to each other all night. Even though you already went out, and both amicably decided that you were not a good match.
Now, I am NOT saying never to go out for a meal to a family's home, even a family you know nothing about. Go out! How else will you meet new people? Plus, going to families out of town is a great way to experience various communities, and in the case of Israel, visit parts of our Homeland you have yet to see. It IS also important for you to allow others the opportunity to perform the misswah of hakhnasath orhim for you. Once in a while, it may mean an awkward experience, or the need to come home as soon as possible to put some more food into his stomach. But, hey. That's all part of the adventure called yeshivah life.
All I am saying is that a yeshivah bochur need not feel helpless, and have to depend upon families for their only decent meals, and for that matter, only one day out of the week.
As you may recall, two Shabbathoth ago, I cooked for a new friend who was staying over. I asked him what he liked, to get a general idea of what to prepare. He said, “Grilled chicken, rice, and potatoes.”
Pretty standard fair for Shabbath.
Well, I do not own a grill. The barbeque got lost in the last move, and there would not have been any place to set it up anyway. Even the balcony is so small that my apartment, along with a few of the neighboring apratments, would have smelled like smoke all of Shabbath.
So, sans grill or barbeque, I prepared “Almost Grilled Chicken,” rice, and potatoes, plus some qishu'im (green squash, similar to zucchini) in tomato sauce.
I prepared the same chicken this past Shabbath for the two of my friends who were willing to schlep all the way over from Nahla'oth, a good 40 minute walk up and down a few hills.
Without further adieu, here is the EASY recipe:
Ingredients:
chicken (duh!)
4 cloves, garlic
one brown onion
soy sauce
chopped parsley
Preparation:
Cut up defrosted chicken into nine parts, the ninth being the neck if it came with it. If the organs were included, set aside, or freeze for another time. If the uncooked liver was included, remember, a special procedure is necessary for its preparation. So set it aside as well, separate from the other organs.
Rinse off and dry each piece of chicken. Place into a pre-heated pan. A little oil may be necessary. I prefer canola oil. Fry the chicken for a couple of minutes, flip, and fry on the other side for a few more. Here's the catch, though. You can't call it frying. Every one knows how frying is unhealthy. So, don't call it that. Call it "almost grilled" instead.
While the chicken is on the fire, peel and chop the garlic, and throw it into a food processor or blender. Cover the food processor, chop up the garlic as finely as it can. Add the peeled onion, and water as necessary. Purée the onion together with the garlic.
Remove the chicken, and place onto a plate. Dump the excess fat out. Before putting the chicken back into the pan on the fire, push aside the skin, sprinkle a little soy sauce onto the meat, and then spoon the garlic-onion purée onto the chicken. Add a bit of the chopped parsley, and then replace the skin. (This keeps the spice & herb flavors in the chicken.) Add a little oil and cover.
Check the chicken, flip over, and recover. To check to see if the chicken is done, poke a folk through eat piece, close to the bone. If it goes through easily, it is done or near done. Add the remainder of the garlic-onion mixture. Cut into a couple of pieces at the age the pan, near the bone to see that it is no longer red or pink inside. When that is the case, turn the fire off, add more soy sauce, and flip the chicken over a few times. This ways the soy sauce will not burn.
Enjoy!
Showing posts with label Shabbath Leftovers. Show all posts
Showing posts with label Shabbath Leftovers. Show all posts
Sunday, August 08, 2010
Wednesday, August 04, 2010
Shabbath Leftovers - Eiqev 5770: Accidental Chollent
24 of the Fifth Month 5770
Last Shabbath, I cooked for a new friend who was staying over. I asked him what he liked, to get a general idea of what to prepare. He said, “Grilled chicken, rice, and potatoes.”
Pretty standard fair for Shabbath.
Well, I do not own a grill. The barbeque got lost in the last move, and there would not have been any place to set it up anyway. Even the balcony is so small that my apartment, along with a few of the neighboring apratments, would have smelled like smoke all of Shabbath.
But I digress....
Sans grill or barbeque, I prepared “Almost Grilled Chicken,” rice, and potatoes. However, vegetables were still conspicuosly missing from the menu. So, I prepared an old standard and very simple recipe, qishu'im (green squash, similar to zucchini) in tomato sauce.
We did not end up eating much of the qishu'im. Even though it turned pretty well. I just figured that it would be good for a couple of lunches during the following week, and prepared to take it off the plata (electric warmer designed for Shabbath).*
Well, what do you know? The next morning, I woke up to find that it did not burn afterall. In fact, the qishu'im had not even become too squishy since the night before.
Qishu'im In Tomato Sauce
3 meidum size qishu'im (green squash)
3 medium tomatoes
tomato paste
3 cloves of garlic
oregano
salt
basil, black pepper, cumin (all optional)
*oregano to basil ratio 4:1
Bring a liter or two of water to a boil. Add the green squash which has been already sliced into circles. Meanwhile, chop up the tomatoes and garlic and purée in a food proessor or blender, along with the tomato paste and your choice of spices to tasted. Once a knife can easily be stuck through a circlet of qishu'im, add the puréed tomato mixure.
Cook until the sauce thickens to your likening. If preparing to leave on the heat all night, then add boiling water to it, as you would for your regular chollent or hamim.
I used tomato paste instead of more tomatoes and sugar, because I figured that between the combination of fructose and glucose in the tomato paste, and the sucrose in processed sugar, the tomato paste was the lesser of two evils. If anyone has any suggestions for healthier sweetening of sauces, please leave them in the comments section.
Enjoy!
*This post does not address if, when, nor how one may put food items onto a heat source on Shabbath. Please consult your local local authority on halachah (Jewish Law).
Last Shabbath, I cooked for a new friend who was staying over. I asked him what he liked, to get a general idea of what to prepare. He said, “Grilled chicken, rice, and potatoes.”
Pretty standard fair for Shabbath.
Well, I do not own a grill. The barbeque got lost in the last move, and there would not have been any place to set it up anyway. Even the balcony is so small that my apartment, along with a few of the neighboring apratments, would have smelled like smoke all of Shabbath.
But I digress....
Sans grill or barbeque, I prepared “Almost Grilled Chicken,” rice, and potatoes. However, vegetables were still conspicuosly missing from the menu. So, I prepared an old standard and very simple recipe, qishu'im (green squash, similar to zucchini) in tomato sauce.
We did not end up eating much of the qishu'im. Even though it turned pretty well. I just figured that it would be good for a couple of lunches during the following week, and prepared to take it off the plata (electric warmer designed for Shabbath).*
But, then my friend said, “Just leave it on the plata for tomorrow.”I left if where it was, the only place where there was any room, on one of the corners....
“Huh? It'll burn.”
“Nah. It won't burn.”
“Um,...OK.” What the heck, I thought. Let's see what happens.
Well, what do you know? The next morning, I woke up to find that it did not burn afterall. In fact, the qishu'im had not even become too squishy since the night before.
Qishu'im In Tomato Sauce
3 meidum size qishu'im (green squash)
3 medium tomatoes
tomato paste
3 cloves of garlic
oregano
salt
basil, black pepper, cumin (all optional)
*oregano to basil ratio 4:1
Bring a liter or two of water to a boil. Add the green squash which has been already sliced into circles. Meanwhile, chop up the tomatoes and garlic and purée in a food proessor or blender, along with the tomato paste and your choice of spices to tasted. Once a knife can easily be stuck through a circlet of qishu'im, add the puréed tomato mixure.
Cook until the sauce thickens to your likening. If preparing to leave on the heat all night, then add boiling water to it, as you would for your regular chollent or hamim.
I used tomato paste instead of more tomatoes and sugar, because I figured that between the combination of fructose and glucose in the tomato paste, and the sucrose in processed sugar, the tomato paste was the lesser of two evils. If anyone has any suggestions for healthier sweetening of sauces, please leave them in the comments section.
Enjoy!
*This post does not address if, when, nor how one may put food items onto a heat source on Shabbath. Please consult your local local authority on halachah (Jewish Law).
Sunday, September 20, 2009
Shabbath Leftovers - Rosh HaShanah 5770
Fast of the Seventh Month (Tzom Gedaliah) 5770
OK, I am obviously not eating anything right now. It's a fast day, and B"H I do not have any health issue which would prevent me from fasting.
only four hours
how many times can I tell you about my omelet or egg sandwich? Booooooring!
OK, I am obviously not eating anything right now. It's a fast day, and B"H I do not have any health issue which would prevent me from fasting.
only four hours
how many times can I tell you about my omelet or egg sandwich? Booooooring!
Sunday, September 13, 2009
Shabbath Leftovers - Nitzavim-Wayelekh 5769: Double Parshah/Double Shabbath!
24 of the Sixth Month 5769
This Shabbath was a double parshah, so I had a double Shabbath.
I was invited a long time ago, and finally went, to dinner by a family from my home town. I did not know until Wednesday that they take in Shabbath early during the summer. No problem. I simply got ready early, and was out the door by 4:30 PM. I had heard that the buses were going to start shutting down earlier than usual, in order to prepare the public for the impending change from daylight savings time to standard time. So, I didn't bother bringing bus fair, and was going to walk. My hosts live in Sanhedria, hilly but doable without getting too sweaty. I brought my spelt bread, as I going to try once and for all to cut wheat out of my diet. I put on too many kilos this summer, the season in which I usually lose weight. So, that'll be one of my "new year's resolutions:" Wheat, out you go ! (among other things, but I digress....)
I arrived for minhah at 5:15 PM. We sat down to dinner by 6:15 PM at least. We ate a comfortable pace, looked at old photos, chatted about the 'hood, and were finished by 8:30 PM.
I walked backed up and down Yehezkel Street, and stopped off to visit friends in Me'ah She'arim, which I had told them I would do. There were just about to have soup, so I sat down and joined them (eating only symbolic portions, of course). I
Gee. Do you think maybe I should cut down on my portions in addition to cutting out certain foods from my diet?
Leftovers? Oh, yeah, ...nothing special. I chopped up the last piece of (unbreaded) shnitzel, and threw it into an omelet. No big whoop....
Hmm... It seems that this is turning into more of a weekly Shabbath Report than a Shabbath Leftovers Report. No matter. As long as I am giving you a flavor of life in Israel.
Have a good week, and see you next year!
...and to those of you at the JBloggers Convention, have a nice time. As you may already know, I am not in attendance. (It's taking place as I write this.) Still, when you're at the convention, look at for a surprise from Esser Agaroth!
NYA HA HA HA!
Next week: Rosh HaShanah Leftovers!
This Shabbath was a double parshah, so I had a double Shabbath.
I was invited a long time ago, and finally went, to dinner by a family from my home town. I did not know until Wednesday that they take in Shabbath early during the summer. No problem. I simply got ready early, and was out the door by 4:30 PM. I had heard that the buses were going to start shutting down earlier than usual, in order to prepare the public for the impending change from daylight savings time to standard time. So, I didn't bother bringing bus fair, and was going to walk. My hosts live in Sanhedria, hilly but doable without getting too sweaty. I brought my spelt bread, as I going to try once and for all to cut wheat out of my diet. I put on too many kilos this summer, the season in which I usually lose weight. So, that'll be one of my "new year's resolutions:" Wheat, out you go ! (among other things, but I digress....)
I arrived for minhah at 5:15 PM. We sat down to dinner by 6:15 PM at least. We ate a comfortable pace, looked at old photos, chatted about the 'hood, and were finished by 8:30 PM.
I walked backed up and down Yehezkel Street, and stopped off to visit friends in Me'ah She'arim, which I had told them I would do. There were just about to have soup, so I sat down and joined them (eating only symbolic portions, of course). I
Gee. Do you think maybe I should cut down on my portions in addition to cutting out certain foods from my diet?
Leftovers? Oh, yeah, ...nothing special. I chopped up the last piece of (unbreaded) shnitzel, and threw it into an omelet. No big whoop....
Hmm... It seems that this is turning into more of a weekly Shabbath Report than a Shabbath Leftovers Report. No matter. As long as I am giving you a flavor of life in Israel.
Have a good week, and see you next year!
...and to those of you at the JBloggers Convention, have a nice time. As you may already know, I am not in attendance. (It's taking place as I write this.) Still, when you're at the convention, look at for a surprise from Esser Agaroth!
NYA HA HA HA!
Next week: Rosh HaShanah Leftovers!
Sunday, September 06, 2009
Shabbath Leftovers - Ki Thavo 5769: Duck, Duck, Goose....
18 of the Sixth Month 5769
This Shabbath I had dinner in Me'ah She'arim, with a fairly standard group of cohorts: A non-meshichist Lubavitcher/Yerushalmi, his wife, his son, another non- (if not anti-) meshichist Lubavitcher, a Belzer, his wife and kids, another Belzer, another generic, yet interesting Jew, my Vizhnitzer friend, and (right wing, super extremist, former "settler") me.
The food was too much, as usual, and I came away stuffed. I really must learn moderation! (...next year, and after the haggim...) The meal included a cake which our host decided would double as my (belated) birthday cake. (8 Ellul - for future reference...)
I had a guest spend the night, but he already made other arrangements for his "spiritual growth and development" this Shabbath, and thus, did not accompany me. He may come for Rosh HaShannah, and so may come with me to Me'ah She'arim after all. I plan to be there for dinner on the second night.
For years, I have noodged that friend of mine in Me'ah She'arim to prepare duck for Rosh HaShannah, ever since I heard that Rav Landau's team of shohtim (kosher slaughterers) slaughtered ducks just before the fall haggim. However, I never to seem to be able to find any duck. Granted, I have never made much of an effort to search for it,...but so what.
Once I got nervous, and pissed-off, when I heard my friend's sons-in-law, who works for Rav Rubin, that the Israeli government outlawed the slaughter of ducks. That didn't make any sense. And, since he (like I) couldn't give a rat's tuchus. about any Israeli law which contradicts the Torah, maybe he could shecht me one secretly, off site. He just rattled off something quickly in Yiddish, and sauntered away. I believe I caught the word meshigana in there someplace. Well, he and I never DID get along. But I digress...
Now that I'm in Jerusalem, I don't want to have to shlep back up to K'far Tapu'ah to get someone to shecht me a duck. And besides, where the heck am I gonna get a live duck??
Once in the overpriced super market in the Azrieli Center, Tel-Aviv, I found a whole goose for sale. It was imported from France. I didn't recognize the French heksher, but was not in a position to buy or prepare, let alone in the small toaster oven which was available to me, anyway.
So, readers (all 12 of you), this is your mission, if you decided to accept it. FIND ME A SHECHTED DUCK FOR ROSH HASHANNAH! (No, molded tofu doesn't count.)
Wait a minute. Now I remember. Didn't a fellow blogger shecht a goose, and post about it? Yep. And since a duck is much easier to shecht than a goose, maybe I'll ask him to "look into the duck situation," and see what he comes up with.
But, just in case, please think, brainstorm, and snoop around for ideas. An actual duck would be preferable, but do your best.
In the meantime, I won't let you down. You obvious clicked on this link to check what tasty Shabbath leftover recipe I have left you. You won't be disappointed...
My guest and I never ate the egg salad which I made as one of the items for se'udah shelishith (third Shabbath meal). So, I ate it this morning.
I'm still not down with the whole "provide precise measurements in a recipe" thing. So, I am afraid you will have to be inspired to create your own version, using my suggestions as to how to season it.
Egg Salad
eggs, hard boiled
mayonnaise
salt
garlic, crushed
parsley, chopped
dill, ripped
Mix together the mayonnaise, herbs and spices first, using very little dill. (You can always add more later, but you can't remove any extra!) Next mix in the finally chopped or crushed yolks from the hard boiled eggs. Last but not least, add in the whites, chopped as finely or as coarsely as you prefer.
Enjoy!
(Tip o' the week: If you're not going to be able to use up a whole package of fresh herbs before it all goes bad, store it in the freezer, rather than depending on dried herbs. Fresh is better. This works for any cooked dish and some salads where the herbs are mixed into a condiment.)
This Shabbath I had dinner in Me'ah She'arim, with a fairly standard group of cohorts: A non-meshichist Lubavitcher/Yerushalmi, his wife, his son, another non- (if not anti-) meshichist Lubavitcher, a Belzer, his wife and kids, another Belzer, another generic, yet interesting Jew, my Vizhnitzer friend, and (right wing, super extremist, former "settler") me.
The food was too much, as usual, and I came away stuffed. I really must learn moderation! (...next year, and after the haggim...) The meal included a cake which our host decided would double as my (belated) birthday cake. (8 Ellul - for future reference...)
I had a guest spend the night, but he already made other arrangements for his "spiritual growth and development" this Shabbath, and thus, did not accompany me. He may come for Rosh HaShannah, and so may come with me to Me'ah She'arim after all. I plan to be there for dinner on the second night.
For years, I have noodged that friend of mine in Me'ah She'arim to prepare duck for Rosh HaShannah, ever since I heard that Rav Landau's team of shohtim (kosher slaughterers) slaughtered ducks just before the fall haggim. However, I never to seem to be able to find any duck. Granted, I have never made much of an effort to search for it,...but so what.
Once I got nervous, and pissed-off, when I heard my friend's sons-in-law, who works for Rav Rubin, that the Israeli government outlawed the slaughter of ducks. That didn't make any sense. And, since he (like I) couldn't give a rat's tuchus. about any Israeli law which contradicts the Torah, maybe he could shecht me one secretly, off site. He just rattled off something quickly in Yiddish, and sauntered away. I believe I caught the word meshigana in there someplace. Well, he and I never DID get along. But I digress...
Now that I'm in Jerusalem, I don't want to have to shlep back up to K'far Tapu'ah to get someone to shecht me a duck. And besides, where the heck am I gonna get a live duck??Once in the overpriced super market in the Azrieli Center, Tel-Aviv, I found a whole goose for sale. It was imported from France. I didn't recognize the French heksher, but was not in a position to buy or prepare, let alone in the small toaster oven which was available to me, anyway.
So, readers (all 12 of you), this is your mission, if you decided to accept it. FIND ME A SHECHTED DUCK FOR ROSH HASHANNAH! (No, molded tofu doesn't count.)
Wait a minute. Now I remember. Didn't a fellow blogger shecht a goose, and post about it? Yep. And since a duck is much easier to shecht than a goose, maybe I'll ask him to "look into the duck situation," and see what he comes up with.
But, just in case, please think, brainstorm, and snoop around for ideas. An actual duck would be preferable, but do your best.
In the meantime, I won't let you down. You obvious clicked on this link to check what tasty Shabbath leftover recipe I have left you. You won't be disappointed...
My guest and I never ate the egg salad which I made as one of the items for se'udah shelishith (third Shabbath meal). So, I ate it this morning.
I'm still not down with the whole "provide precise measurements in a recipe" thing. So, I am afraid you will have to be inspired to create your own version, using my suggestions as to how to season it.
Egg Salad
eggs, hard boiled
mayonnaise
salt
garlic, crushed
parsley, chopped
dill, ripped
Mix together the mayonnaise, herbs and spices first, using very little dill. (You can always add more later, but you can't remove any extra!) Next mix in the finally chopped or crushed yolks from the hard boiled eggs. Last but not least, add in the whites, chopped as finely or as coarsely as you prefer.
Enjoy!
(Tip o' the week: If you're not going to be able to use up a whole package of fresh herbs before it all goes bad, store it in the freezer, rather than depending on dried herbs. Fresh is better. This works for any cooked dish and some salads where the herbs are mixed into a condiment.)
Sunday, August 30, 2009
Shabbath Leftovers - Ki Tetzei 5769: What Was Wrong With The Soup?
10 of the Sixth Month 5769
Last Shabbath was alright, even though I was still recovering from the trauma of having my Shabbath Leftovers Series REJECTED from this month's edition of the Kosher Cooking Carnival.
Erev Shabbath was also my birthday. *sigh* ...yet another traumatic experience to endure...
Believe it or not, I actually did not spend all of Shabbathbeing a hermit in my cave alone at home. I went visiting at night, then again during the day. I walked all the way to Qatamon, then ended up walking home through Nahla'oth, as a friend needed assistance finding a particular schul in that neighborhood.
Surprisingly, I didn't have any rocks thrown at me in either of those neighborhoods. I guess that's because no one recognized me as the author of "A Tale Of Two Neighborhoods." While in Qatamon, though, I could've sworn that some Jews were giving me "the eye." I guess that's either because I stood out in their neighborhood due to my livush (How dare I wear a white shirt, dark blue pants, and a big, black "settler" kippah in their neighborhood!), or because I was almost recognized because my avatar being a very good likeness of me. Who knows....
I bumped into two friendly faces in Nahla'oth. So, that turned out to be a less scary experience than I thought it would be.
But I digress...
I didn't actually eat at other people's homes, unless, of course, you count the several pieces of cake I scarfed down. (There goes my "no wheat" diet, I now have to start over) No. I made my special "all-in-one," chicken soup as per usual (B).
But, here's the rub. The soup gave me gas. It had to have been the soup (...or was it the humous?), as I also had it for melweh malkah.
Why did it give me gas this week, and not on previous weeks?
Here's the basic preparation. Your mission, if you choose to accept it, is figure out which ingredient(s) was the perpetrator.
chicken, 6 pcs.
qishu'im (green squash)
butternut sqaush, puréed
kolrahbi
carrots
onions
garlic
rice
parsley
dill, 1 sprig
soy sauce
turmeric
(Soup Preparation Tip: Remove the chicken before 30 minutes of boiling, so it doesn't become rubbery and lose all of its flavor. Then replace in the soup while its on the warmer, so that it can absorb the flavors in the soup.)
So, what's your verdict? Why did the soup give me gas?
Last Shabbath was alright, even though I was still recovering from the trauma of having my Shabbath Leftovers Series REJECTED from this month's edition of the Kosher Cooking Carnival.
Erev Shabbath was also my birthday. *sigh* ...yet another traumatic experience to endure...
Believe it or not, I actually did not spend all of Shabbath
Surprisingly, I didn't have any rocks thrown at me in either of those neighborhoods. I guess that's because no one recognized me as the author of "A Tale Of Two Neighborhoods." While in Qatamon, though, I could've sworn that some Jews were giving me "the eye." I guess that's either because I stood out in their neighborhood due to my livush (How dare I wear a white shirt, dark blue pants, and a big, black "settler" kippah in their neighborhood!), or because I was almost recognized because my avatar being a very good likeness of me. Who knows....
I bumped into two friendly faces in Nahla'oth. So, that turned out to be a less scary experience than I thought it would be.
But I digress...
I didn't actually eat at other people's homes, unless, of course, you count the several pieces of cake I scarfed down. (There goes my "no wheat" diet, I now have to start over) No. I made my special "all-in-one," chicken soup as per usual (B).
(Gross-Out Alert)
But, here's the rub. The soup gave me gas. It had to have been the soup (...or was it the humous?), as I also had it for melweh malkah.
Why did it give me gas this week, and not on previous weeks?
Here's the basic preparation. Your mission, if you choose to accept it, is figure out which ingredient(s) was the perpetrator.
chicken, 6 pcs.
qishu'im (green squash)
butternut sqaush, puréed
kolrahbi
carrots
onions
garlic
rice
parsley
dill, 1 sprig
soy sauce
turmeric
(Soup Preparation Tip: Remove the chicken before 30 minutes of boiling, so it doesn't become rubbery and lose all of its flavor. Then replace in the soup while its on the warmer, so that it can absorb the flavors in the soup.)
So, what's your verdict? Why did the soup give me gas?
Monday, August 24, 2009
Shabbath Leftovers - Shofetim 5769
4 of the Sixth Month 5769
What do you get when you cross an anti-Zionist Yerushalmi who's not really so anti-Zionist, with his Karliner grandson turned hilltop youth, a Litvak friend who walks around with telkheleth...in Ramat Shlomo, and a Hassidish son-in-law from Ramath Beth Shemesh...who pokes fun at the kanoim there?
No leftovers.
(These are the kind of people I like to hang out with, Jews comfortable with thinking and being out of the box, and really impossible to categorize, like some of the Jews in K'far Tapuah, but wearing mostly black. Discuss amongst yourselves....)
That's right! I actually got a Shabbath dinner invitation last week, thus no need for soup, and thus no leftovers.
But so you won't be disappointed, I made an Open-Face Tuna Omelet, mixing together a can of tuna, three eggs, and garlic. Pour out onto pre-heated and oiled pan, and cover. When it looks like it's almost been cooked through, flip and let cook for half a minute.
Sprinkle with soy sauce, and top with a little leftover, homemade tehinah.
Enjoy. Then get to the store, before you starve....
Until next, week, Shavu'a Tov.
What do you get when you cross an anti-Zionist Yerushalmi who's not really so anti-Zionist, with his Karliner grandson turned hilltop youth, a Litvak friend who walks around with telkheleth...in Ramat Shlomo, and a Hassidish son-in-law from Ramath Beth Shemesh...who pokes fun at the kanoim there?
No leftovers.
(These are the kind of people I like to hang out with, Jews comfortable with thinking and being out of the box, and really impossible to categorize, like some of the Jews in K'far Tapuah, but wearing mostly black. Discuss amongst yourselves....)
That's right! I actually got a Shabbath dinner invitation last week, thus no need for soup, and thus no leftovers.
But so you won't be disappointed, I made an Open-Face Tuna Omelet, mixing together a can of tuna, three eggs, and garlic. Pour out onto pre-heated and oiled pan, and cover. When it looks like it's almost been cooked through, flip and let cook for half a minute.Sprinkle with soy sauce, and top with a little leftover, homemade tehinah.
Enjoy. Then get to the store, before you starve....
Until next, week, Shavu'a Tov.
Sunday, August 16, 2009
Shabbath Leftovers - Re'eh 5769: Esser Agaroth Should Be Listed In Zagats
26 of the Fifth Month 5769
As a Californian, I had no clue what Zagat's Restaurant Guide was until I heard a reference to it on Saturday Night Live. Chris Farley and Adam Sandler played the Gelfands, whose only nighttime excitement seemed to be reading from the popular restaurant guide. I guess they never went out. Chris Farley's character Beverly would read a passage, comment with "Doesn't that sound dee-lish?" or something similar. Then Adam Sandler's character Hank would invariably respond with, "Won't somebody please just shoot me?" or something similar.
Well, since I have started this "Shabbath Leftovers" series, I have begun to hear Beverly Gelfand in my head, raving about my creativity. However, she seems to bet the only one....
Today I am having leftover chicken soup, or as some would insist on calling it, chicken vegetable soup, the vegetables being onions, garlic, carrots, qishuim, and kolrabi. It could have used a stick of celery to tone down the richness, but no matter. I'll rate it a (B plus).
It was seasoned with turmeric, parsley, and my secret ingredient, a couple table spoons of soy sauce. For that "soup is the entire meal" convenience trick, remove the pieces of chicken after boiling for no more than a half an hour, and set aside, so that all of the flavor does not leave it. Add a cup and a half of rice. Don't worry if it overcooks. Add the final herbs and spices. When getting ready to serve, replace the chicken. It will have plenty of time to absorb the various flavors from the soup.
There you have it, chicken, rice, and vegetables all in one!
Now, because I live in such a tiny apartment, one room with a closed mirpeseth (balcony) serving as the makeshift kitchen, I would suffer with a plata on all Shabbath. So, this is what I do. I unplug my electric burner right before sheqi'ath hahamah (sunset), leaving the covered and insulated soup on. There is just enough heat to keep it warm for dinner.
Make sure to see A Mom In Israel's tips for preventing your apartment from getting too hot in the summer, without compromising your Shabbath cooking.
Dessert was my regular morning "fruit shake," with a Shabbath Leftovers twist.
1 banana, chopped
nutritional or vitamin supplement, your choice
leftover grape juice (or wine, or synthetically flavors liqueur, or whatever turns you on)
For good measure, I added a scoop of the disgusting parve ice cream leftover from an event I attended and had to bring something to last night. (I recommend sticking with Strauss, Nestle-mehadrin, or Tofuti.)
Only after adding 2 teaspoons of powdered cacao (not instant hot chocolate mix, for goodness sakes!) was it drinkable. I rate it a C.
Keep those Shabbath meal invitations coming!
As a Californian, I had no clue what Zagat's Restaurant Guide was until I heard a reference to it on Saturday Night Live. Chris Farley and Adam Sandler played the Gelfands, whose only nighttime excitement seemed to be reading from the popular restaurant guide. I guess they never went out. Chris Farley's character Beverly would read a passage, comment with "Doesn't that sound dee-lish?" or something similar. Then Adam Sandler's character Hank would invariably respond with, "Won't somebody please just shoot me?" or something similar.Well, since I have started this "Shabbath Leftovers" series, I have begun to hear Beverly Gelfand in my head, raving about my creativity. However, she seems to bet the only one....
Today I am having leftover chicken soup, or as some would insist on calling it, chicken vegetable soup, the vegetables being onions, garlic, carrots, qishuim, and kolrabi. It could have used a stick of celery to tone down the richness, but no matter. I'll rate it a (B plus).
It was seasoned with turmeric, parsley, and my secret ingredient, a couple table spoons of soy sauce. For that "soup is the entire meal" convenience trick, remove the pieces of chicken after boiling for no more than a half an hour, and set aside, so that all of the flavor does not leave it. Add a cup and a half of rice. Don't worry if it overcooks. Add the final herbs and spices. When getting ready to serve, replace the chicken. It will have plenty of time to absorb the various flavors from the soup.There you have it, chicken, rice, and vegetables all in one!
Now, because I live in such a tiny apartment, one room with a closed mirpeseth (balcony) serving as the makeshift kitchen, I would suffer with a plata on all Shabbath. So, this is what I do. I unplug my electric burner right before sheqi'ath hahamah (sunset), leaving the covered and insulated soup on. There is just enough heat to keep it warm for dinner.
Make sure to see A Mom In Israel's tips for preventing your apartment from getting too hot in the summer, without compromising your Shabbath cooking.
Dessert was my regular morning "fruit shake," with a Shabbath Leftovers twist.
1 banana, chopped
nutritional or vitamin supplement, your choice
leftover grape juice (or wine, or synthetically flavors liqueur, or whatever turns you on)
For good measure, I added a scoop of the disgusting parve ice cream leftover from an event I attended and had to bring something to last night. (I recommend sticking with Strauss, Nestle-mehadrin, or Tofuti.)
Only after adding 2 teaspoons of powdered cacao (not instant hot chocolate mix, for goodness sakes!) was it drinkable. I rate it a C.
Keep those Shabbath meal invitations coming!
Sunday, August 09, 2009
Shabbath Leftovers - Eiqev 5769: Treppenwitz VS. Esser Agaroth
19 of the Fifth Month 5769
Wouldn't you know it? Shortly after I wrote my first post in this series last week, I receive my [golden engraved] invitation to register for the "Second International Jewish Bloggers Convention." I went immediately to the agenda page, and what do I see?
Today I had rye toast (B) topped with homemade tehinah (B plus - ran out of lemon and olive oil) and sauteed qishu'im (the light green squash that's NOT zucchini) (B), topped off with leftover squash soup (B).
Rye Toast
(70% rye/30% spelt)
slice up remaining rye bread
toast it using your choice of method
Tehinah
(Use "Tehinah Yerushalayim." Everything else is crap. Or ground you own, but that can be a bit time consuming.)
Follow the instructions posted here.
Sauteed Qishu'im
(I forgot to put them in the squash soup I made again this Shabbath.)
Follow the instructions posted here.
Well, I am still waiting for all of those Shabbath meal invitations to begin rolling in....
Hmm... Maybe I will go to the JBloggers Convention, bring some zip lock bags with me, and do some "urban foraging" alla Frum Satire.
Wouldn't you know it? Shortly after I wrote my first post in this series last week, I receive my [golden engraved] invitation to register for the "Second International Jewish Bloggers Convention." I went immediately to the agenda page, and what do I see?
Session 3CThis is a clear indicator that one of the following scenarios is in play:
Be a Better Blogger No one cares what you ate for lunch:
How to write the compelling blog post to build readership.
with David “Treppenwitz” Bogner
3:50 – 4:30 PM (8:50-9:30 AM EST)
And so, without further ado, here's what I had for lunch today. Tell the truth. Do you care?1. Someone within the JBloggers "establishment" (...of which I am clearly not a member) has been reading my blog - Very Doubtful ("They" discount my blog as "extremist."), and has decided to try and sabotage it.
2. There is vast conspiracy to control the content flowing out of the JBlogosphere - Too Obvious, although I am sure that the Israeli Foreign Ministry wouldn't mind being the one in control. But, if there is a conspiracy, then Jameel Rashid is definitely behind it!
3. David “Treppenwitz” Bogner is doing this just to spite me - Doubtful (See scenario #1)
4. David “Treppenwitz” Bogner is lying, and people really do care what I ate for lunch. He's just jealous that his lunches aren't exciting enough to post about, and so he doesn't want anyone to post about theirs. - No Clue He's in India now. So, that means he's either eating at fabulous Five Star Kosher restaurants, or living off of raw fruits and vegetables, cans of tuna he schlepped with him on the plane, and eggs that he prepares himself behind closed doors.
5. Someone in the JBloggers "establishment" assumes that I actually care what other people care about - Very Likely (The JBloggers "establishment" and I do not have the best communication going on. "They" invited the Foreign Ministry representative back to this convention against my explicitly expressed wishes. Go figure...)
Today I had rye toast (B) topped with homemade tehinah (B plus - ran out of lemon and olive oil) and sauteed qishu'im (the light green squash that's NOT zucchini) (B), topped off with leftover squash soup (B).Rye Toast
(70% rye/30% spelt)
slice up remaining rye bread
toast it using your choice of method
Tehinah
(Use "Tehinah Yerushalayim." Everything else is crap. Or ground you own, but that can be a bit time consuming.)
Follow the instructions posted here.
Sauteed Qishu'im
(I forgot to put them in the squash soup I made again this Shabbath.)
Follow the instructions posted here.
Well, I am still waiting for all of those Shabbath meal invitations to begin rolling in....
Hmm... Maybe I will go to the JBloggers Convention, bring some zip lock bags with me, and do some "urban foraging" alla Frum Satire.
Sunday, August 02, 2009
Shabbath Leftovers - Wa'Ethhanan-"Nahamu" 5769
12 of the Fifth Month 5769
I am thinking about starting a new series, "Shabbath Leftovers," recounting to you how I make use of whatever is in the refrigerator on Sunday.
Today I had rye pancakes (C minus) with a side of makeshift humous (C plus).
(I cannot tell you how helpful it is to have my blender back!)
I'll save the remainder of the squash soup with rice (B plus) tonight.
Rye Bread Crumb Pancakes
Last chunk of Russian rye bread (I've been good about abstaining from wheat.)
3 eggs
2 cloves of garlic
soda water
salt
Blend ingredients. Pour out onto a preheated frying pan or griddle. Prepare as usual. Yield: 6 regular size pancakes.
Makeshift Humous
handful or so of garbanzo beans (I use these in salad.)
tbsp. tehinah
tsp. canola oil (Olive oil is preferable, if you have it.)
soda water
Feel sorry for me?
I have always been an advocate that single men, yeshiva bochurim in particular, should not be burdens on their communities. Sure, these men serve as "misswah opportunities" for friends and neighbors.And, sure, these men might remain single (has wehallilah!) if they do not get out and make themselves known in their communities....
However, they (we) should not sit around and expect to have meal invitations every Shabbath. Likewise, they should not feel any sense of obligation to spend every single Shabbath dinner and lunch with "a family." (Se'udah Shlishith is often a bit freer.)
Although we men are obligated to tell shadkanim that we are helpless in the kitchen, this is actually a (little white) lie (for many of us). We can and should take responsiblity for our own Shabbath meals (...and do it in a healthy manner).
That all being said, if you are a bit grossed out by the above leftovers (even though the original Shabbath food of breadingless shnitzel, squash soup, salad, and homemade tehina turned out very well), and feel sorry for me, then by all means you are more than welcome to invite me over for Shabbath meals. If you live outside of Jerusalem, or outside of walking distance from the center of town, please keep in mind that I snore (very loudy) and have difficulties sleeping with blaring living lights on. We can cross (or burn) the bridge of my various food allergies when we get there.
Until next week, Shavu'a Tov (Good Week, Gut Wach, Buena Semana).
I am thinking about starting a new series, "Shabbath Leftovers," recounting to you how I make use of whatever is in the refrigerator on Sunday.
Today I had rye pancakes (C minus) with a side of makeshift humous (C plus).
(I cannot tell you how helpful it is to have my blender back!)
I'll save the remainder of the squash soup with rice (B plus) tonight.
Rye Bread Crumb Pancakes
Last chunk of Russian rye bread (I've been good about abstaining from wheat.)
3 eggs
2 cloves of garlic
soda water
salt
Blend ingredients. Pour out onto a preheated frying pan or griddle. Prepare as usual. Yield: 6 regular size pancakes.
Makeshift Humous
handful or so of garbanzo beans (I use these in salad.)
tbsp. tehinah
tsp. canola oil (Olive oil is preferable, if you have it.)
soda water
Feel sorry for me?
I have always been an advocate that single men, yeshiva bochurim in particular, should not be burdens on their communities. Sure, these men serve as "misswah opportunities" for friends and neighbors.And, sure, these men might remain single (has wehallilah!) if they do not get out and make themselves known in their communities....
However, they (we) should not sit around and expect to have meal invitations every Shabbath. Likewise, they should not feel any sense of obligation to spend every single Shabbath dinner and lunch with "a family." (Se'udah Shlishith is often a bit freer.)
Although we men are obligated to tell shadkanim that we are helpless in the kitchen, this is actually a (little white) lie (for many of us). We can and should take responsiblity for our own Shabbath meals (...and do it in a healthy manner).
That all being said, if you are a bit grossed out by the above leftovers (even though the original Shabbath food of breadingless shnitzel, squash soup, salad, and homemade tehina turned out very well), and feel sorry for me, then by all means you are more than welcome to invite me over for Shabbath meals. If you live outside of Jerusalem, or outside of walking distance from the center of town, please keep in mind that I snore (very loudy) and have difficulties sleeping with blaring living lights on. We can cross (or burn) the bridge of my various food allergies when we get there.
Until next week, Shavu'a Tov (Good Week, Gut Wach, Buena Semana).
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