9 days cookbook

Recipes for

The Nine Days

Our best-loved dairy and pareve recipes.

C h a b a d

o f

S u m m e r l i n

2640 Regatta Drive Las Vegas, Nevada 89128 (702) 855-0770 www.ChabadofSummerlin.com

The recipes have been reviewed but not necessarily tested.

All photos and recipes submitted by the owners or are believed to be “Public domain” or “Free to use” Any materials with any copyright claims will be removed.

Table of Contents Kosher 101..........................................................2 The Nine Days......................................................4 Soups and Salads.................................................5 Milky Way's Corn Chowder.........................................6 Quinoa Salad Two Ways ............................................7 Cousin Sherman's 60-Second Salads...........................8 Jicama Carrot Salad .................................................9 Marinated Potato Salad............................................10 Italian Tomato Soup................................................11

Sides.................................................................12 Latkes (Potato Pancakes).........................................13 Corn Creole ...........................................................14 Gordon Family Carrot Kugel .....................................15 Bubby's Rice Kugel .................................................16

Main Courses......................................................17 Baked Salmon Fillets...............................................18 Dairy Roasted Vegetables.........................................19 Easy Shm-easy Spinach Lasagna...............................20 Easy Crustless Quiche..............................................21

Desserts............................................................22 Original Cheesecake ...............................................23 Easy Chocolate Brownies .........................................24 Fresh Fruit Soup ....................................................25

About Chabad of Summerlin and Desert Shores.......26

Page 1

Kosher 101 Kosher laws are numerous and complex.

Please, please, please understand that is a only brief summary. There are many more details.

Please consult Rabbi Schanowitz or your local Orthodox Rabbi with your questions.

Kosher refers to a set of Biblical and Rabbinical rules regarding food and food preparation. When food is prepared according to these rules it is deemed kosher.

There are rules for determining the foods that can be eaten and those that are to be avoided. For instance, when it comes to consuming meat we are told that we may eat only of those species that chew their cud and have split hooves. We are also told how meat is to be slaughtered and how it must be prepared.

Almost all dairy products (cheese, ice cream, etc.) require kosher certification.

Fowl and fish are also included in kosher rules. The Torah lists about twenty different species of birds that cannot be eaten.

Only fish that have fins and scales may be eaten. That excludes all shellfish (such as lobster, shrimp, and clams) from the kosher diet.

Cooking meat or poultry together with dairy products is prohibited. That is the reason that kosher eaters cannot eat cheese burgers or chicken Parmesan. Even products that contain dairy byproducts (whey, lactose, etc.) cannot be combined with meat. In fact, kosher eaters cannot eat meats served on plates that were used for dairy or vice versa.

After eating meat foods, we wait six full hours before eating any dairy. The six-hour waiting period is standard for all Jews, except those groups which have halachically established other customs.

Meat or dairy may only be prepared with it's own type or with

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neutral foods (containing neither meat nor dairy products), otherwise known as pareve foods. Examples of pareve foods include vegetables, fish, grains, fruits and certain baked goods.

Many vegetables, fruits, nuts, and grains must be checked before cooking or eating for the presence of small insects. Packages of pasta are also occasionally infested. Some particularly severe problem vegetables are artichokes, asparagus, Brussels sprouts, cauliflower, and leafy vegetables.

Only eggs from kosher fowl are kosher. These include chicken, Cornish hens, ducks, geese, and turkey. The prohibition of eating blood applies even to the smallest drop of blood, and thus any blood spots found in an egg renders the egg non-kosher.

Most processed food need some supervision. The complexity of the processing, the ingredients (and their suppliers), the segregation between kosher equipment all factor into the degree of oversight is needed. Some of the national kosher certifiers are:

Any kitchen can be made kosher. Whether your kitchen is upto-the minute in fashionable design or a relic of the 1920s, whether you have a spacious “great room” or a tiny galley kitchen, you can readily adapt it to kosher practices.

Some     

of the issues include: Koshering Utensils The Sink Tables Counter-tops Refrigerators / Freezers

   

The Stove Top The Oven and Broiler Portable Electric Broilers Small Appliances

Rabbi Schanowitz and his team can help you with the planning and the koshering of your home. Please contact Chabad of Summerlin for more information.

Page 3

The Nine Days The Talmud says, "When the month of Av begins, we reduce our joy."

The first nine days of the month of Av are days of mourning for the destruction of the first and second Holy Temples.

The Nine Days begin on Rosh Chodesh Av and culminate on the public fast day of Tisha B'Av. During the Nine Days, eating meat or poultry and drinking wine or grape juice (as well as other restrictions) are forbidden by Jewish law because they bring one to joy.

On the positive side, as we get closer and closer to the messianic era, when these days will be transformed from days of sadness to days of joy, we start to focus on the inner purpose of the destruction, which is to bring us to a higher level of sensitivity and spirituality, and ultimately to the rebuilding—with even greater grandeur and glory —of all that was destroyed.

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Soups and Salads

Try one of these healthy and delicious soup recipes or salad recipes as part of your lunch or dinner today.

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Milky Way's Corn Chowder From the well known Los Angeles Kosher restaurant For four servings: 2 Idaho potatoes, peeled and diced 1 medium onion, chopped Place in large pot and barely cover with water. Season to taste with salt and black pepper. Cook until tender. Do not pour off water.

Add: 1 (16.5 oz) can cream style corn 1 (17 oz) can corn Enough milk only to whiten it 1 large pat of butter Secret ingredient: Tears from chopping onions and an abundance of love.

Thanks Leah!

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Quinoa Salad Two Ways   

1 cup pre-washed quinoa garlic power, onion powder & cumin to taste 2 cups water

Bring to boil in a 2 quart pot, cover and simmer about 25 minutes then taste to be sure it’s done (you may need to cook it longer and you may need to add more water).

When finished cooking cool for about ½ hour.

Place quinoa in a bowl, fluff it with a fork and mix with: 

1 tsp Vidalia Onion Dressing

Option One:

Option Two:

Dice the following vegetables and add to cooked quinoa:    

Small red onion 2 medium tomatoes 1 firm cucumber 1 red bell pepper

 

Sauté in 1-2 tablespoons oil and add to quinoa together with: 

Mix in:    

1 small onion, diced 2 cloves of garlic, chopped

¼ cup chopped fresh parsley ½ cup corn or peas Lemon or lime juice to taste Salt to taste

  

1 can chickpeas or black beans, drained & rinsed ¼ cup chopped fresh parsley Lemon or lime juice to taste Salt to taste

--Submitted by Rivkah Peltz Page 7

Cousin Sherman's 60-Second Salads Dr. Sherman Stein is a Professor of Mathematics (emeritus) at the University of California, Davis This recipe is a tribute to his mathematical prowess (not his cooking skills).

60-Second Salad #1 Serves 4 - 6 Ingredient 1 head of lettuce, preferably iceberg Using a sharp knife, cut lettuce into wedges. Place each wedge on a plate.

Serves 4 if cut at 90 degrees.

Serves 6 if cut at 60 degrees.

60-Second Salad #2 Serves 1 – 20 Ingredient 1 head of lettuce Directions. Wash lettuce in lukewarm water. Peel off leaves intact, one by one. Pile them on top of each other on individual plates or on one large plate. (If lettuce is not available, cabbage will do.)

(Hey, he's a professor, not a graduate of a fancy cooking school)

--Submitted by Yocheved Novack

Page 8

Jicama Carrot Salad 1 Jicama, peeled and grated 1 Carrot, peeled and grated 2 Limes, juice of 1/4 c water 1/4 c chopped fresh cilantro

Grate the jicama and carrot and put into bowl. Put the lime juice, water and cilantro into the blender and blend well, then pour over vegetables and mix well.

Chill and serve.

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Marinated Potato Salad 

1-½ lb red-skinned potatoes, well washed



1 large green or red bell pepper, cut in strips



1 cup of sliced tomatoes (about two 3 inch tomatoes or 12 - 16 cherry tomatoes, cut in half)



1 small red onion sliced into rings



1/3 cup halved black olives



2 13.5 oz cans artichoke hearts, drained and quartered*



1 ½ cups Vinaigrette Dressing

Cook potatoes in boiling water for 15 minutes or until done.

Drain and cool. Cut potatoes into bite-sized pieces. In a large bowl combine all vegetables. Pour dressing over and toss gently.

Chill 4-24 hours (stir occasionally) before serving. Makes about 8 servings. * As a variation, substitute well washed fresh sweet pea pods (1- ½ cups) for artichokes.

Vinaigrette Dressing 

1-cup oil (salad oil or combination of olive and salad oil)



2/3-cup vinegar (cider, white, or rice vinegar)



1-teaspoon paprika



½ teaspoon dry mustard



¼ teaspoon pepper



(¼ teaspoon dry oregano or basil may be added)

Combine and stir briskly.

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Italian Tomato Soup A refreshing change to that canned stuff they call soup.

Please make sure you use nothing but the freshest, ripest tomatoes for this classic soup.

Serves 4 to 6.         

4 Tbs (60 ml) extra-virgin olive oil 6 large ripe tomatoes, peeled, seeded, and chopped 2-4 cloves garlic, finely chopped 1 onion, thinly sliced 4 Tbs (60 ml) chopped fresh parsley 6 cups (1.5 L) water Salt and freshly ground pepper to taste 1 cup (250 ml) ditalini, orzo, or other small pasta Freshly grated Parmesan cheese for garnish (optional)

Heat the oil in a large pot over moderate heat and sauté the tomatoes, garlic, onion, and half the parsley for 10 minutes. Add the water, salt, and pepper and bring to a boil. Lower the heat and simmer uncovered for 20 minutes. Add the pasta and simmer until al dente.

Garnish with the remaining parsley and serve with grated cheese.

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Sides Side dishes such as salad, rice, couscous and potatoes are commonly used with main courses throughout many countries of the western world.

A typical American meal with a main dish might include one vegetable side dish, sometimes in the form of a salad, and one starch side dish, such as bread, potatoes, rice, or pasta.

But, 'common' and 'typical' should not restrict your creativity. Here are a few examples ‌.

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Latkes (Potato Pancakes) Not only for Chanukah!

Special thanks to "The Chef" 

3 lb. potatoes



2 eggs



1 tsp. salt



3 tbs. all-purpose flour or matzah meal



1/2 tsp. baking powder



1 onion, minced



Black pepper, to taste



Paprika, to taste



Vegetable oil for frying

· Wash and peel the potatoes. · Grate the potatoes with a grater or food processor. (You can grate them into a bowl of salted water to keep them from discoloring.) · Drain off all liquid, and squeeze the excess liquid out by hand.

(Do this even if you don't soak them in the salted water.) · Beat the eggs and mix with the grated potatoes and other ingredients, except the oil. · Heat about 1/2 inch of oil in a skillet over medium high heat until very hot. · Drop potato mixture by heaping tablespoons into oil (about 4 at a time).

Use a pancake turner to flatten them out. · Fry to golden brown on both sides (about 3 minutes per side). · Drain on paper towels. · Serve topped with applesauce or sour cream.

Page 13

Corn Creole Serves 6-8. May be served either hot or cold. Great with baked fish and rice.             

1/3 cup chopped celery 1/3 cup chopped green pepper 1/3 cup sliced mushrooms 2 teaspoons olive oil 1 12 or 16 oz. can corn, drained 1 can (8 oz.) tomato sauce 2 teaspoons brown sugar ½ teaspoon onion powder 1/8 teaspoon garlic powder 1/8 teaspoon salt dash black pepper dash cayenne pepper 1 tablespoon Ketchup

Sauté celery, green peppers and mushrooms in olive oil.

Stir in corn and seasonings, then cover and cook over moderate heat about 5-7 minutes, stirring occasionally until heated through.

Page 14

Gordon Family Carrot Kugel This rich recipe is unlike any other carrot kugel you’ve ever tried.         

3 lbs. carrots, scrubbed 6 eggs (use egg substitute if you prefer) 1/3 cup flour or 3 Tbsp. corn starch 1 Tbsp. vanilla 1 tsp. baking powder 3/4 cup melted margarine 1/4 - 1 cup sugar (as needed) 1/2 tsp. cinnamon 1/2 tsp. nutmeg

Cook and grind (or puree in food processor) carrots.

Combine with melted margarine, beat in eggs. Add remaining ingredients and pour into greased 3 quart casserole or 9" x 13" baking pan. Bake uncovered at 350O for 45 minutes.

About halfway through baking time, top kugel with a mixture of:    

1/2 cup cornflake crumbs 3 Tbsp. brown sugar 2 Tbsp melted margarine 1/4 cup chopped nuts (optional)

This recipe may be divided by half successfully and can be frozen and reheated at serving time.

--Submitted by BenTzion Novack From his Father-in-law, Mr. Arnold Gordon o.b.m.

Page 15

Bubby's Rice Kugel Serves at least 8 as a side dish.

A family favorite … going back to Bialystok!         

1 cup white rice 2 cups water 1 1/2 ounce margarine or butter, softened 4 eggs, beaten 1 quart milk (or non-dairy substitute) 1 - 1 1/2 cup raisins 1 teaspoon cinnamon 1 tablespoon sugar or honey (or up to ¼ cup) pinch of salt

Cook rice in water with butter or margarine. In a separate, large bowl, beat eggs, add milk, raisins, cinnamon, sweetener and salt; stir well. Add rice and mix. Pour into greased baking dish (at least 2 quart capacity). Bake at 325o for 45 - 60 minutes. Serve hot or cold.

Enjoy!

--Submitted by BenTzion Novack From his Bubby, Mrs. Bertha Tarre (Tartarsky) o.b.m.

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Main Courses The ‌ purpose intention objective use design determination aim designing figure role purport function ‌ of the main course eat nourish satisfy bless

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conception pattern spirit blueprint object intent invention target innovation bearing purpose plan is to:

Baked Salmon Fillets



1 tsp. canola oil



8 2" × 3" skin-on boneless salmon filets (about 2 lbs.)



1 tbsp. plus 2 tsp. soy sauce



3⁄4 cup mayonnaise Remember: Mayo is basically just oil and eggs.

1. Grease an 8" × 8" baking dish with the oil. Rub the salmon filets with 1 tbsp. of the soy sauce, then arrange them snugly in the prepared dish, skin side up. Rub the salmon skin with the remaining soy sauce; cover dish with plastic wrap and refrigerate for 30 minutes.

2. Heat oven to 425°. Remove baking dish from refrigerator and set aside to let come to room temperature for 15 minutes. Spread the mayonnaise evenly over the salmon, spreading it out to the edges of the baking dish. Bake, rotating once, until skin is golden brown and salmon is cooked through, about 20-25 minutes. Remove the salmon from the oven and set aside to let rest for 5 minutes before serving.

Enjoy!

Page 18

Dairy Roasted Vegetables Preheat oven to 450º.

Slice the following vegetables and spread out on a parchment paper covered large roasting pan: • • • •

3 zucchini 1 red ppper 3 portobello mushrooms ½ eggplant

Drizzle with 3 tablespoons olive oil and sprinkle with oregano, salt, and onion powder.

Bake for 20 minutes until browned on top. Spread ½ cup marinara sauce on top, sprinkle with 1 cup shredded cheese and broil until bubbly.

Or skip the shredded cheese, sprinkle with 3 tablespoons Parmesan cheese and serve immediately.

--Submitted by Racheli Metal

Page 19

Easy Shm-easy Spinach Lasagna Lasagna is all about a harmonious ratio of filling, cheese, sauce, and noodles. This is music. Serves about 10

          

1 (15- to 16-ounce) container ricotta cheese 16-20 oz. frozen spinach, thawed and excess liquid squeezed out 1 cup finely grated Parmesan cheese (about 3 ounces) 2 medium garlic cloves, finely chopped 1 large egg, lightly beaten Kosher salt Freshly ground black pepper 2 (14.5-ounce) cans tomato sauce or marinara sauce 1 (8- to 9-ounce) box no-boil lasagna noodles 1 pound mozzarella cheese, shredded Vegetable or olive oil

Pre-heat the oven to 350°F. Place the ricotta, spinach, half of the Parmesan, the garlic, and the egg in a large bowl and add the salt and pepper. Mix until combined.

Spread 3/4 cup of the tomato sauce in a thin layer over the bottom of a 13-by-9-inch baking dish.

Layer 3 of the noodles over the sauce (so they do not touch). Top with another 3/4 cup of the tomato sauce and spread it evenly to the edges of the dish. Using a small spoon, dollop a third of the ricotta mixture (about 1 cup) evenly over the sauce and flatten the dollops with the back of the spoon. Evenly place a quarter of the mozzarella over the ricotta.

Make 2 more layers of noodles, sauce, ricotta mixture, and mozzarella. Top with the remaining noodles, sauce, and mozzarella.

Evenly sprinkle with the remaining Parmesan. Coat 1 side of a large piece of aluminum foil with vegetable oil and cover the dish tightly with the foil, oil-side down.

Bake until the sauce is starting to bubble around the edges, about 40 minutes. Remove the foil and continue baking until the top is browned, about 20 minutes more. Remove the pan to a wire rack and let cool for 15 minutes before slicing.

Page 20

Easy Crustless Quiche Prepare a 9” x 13” baking dish with non-stick spray.

Chop two onions and saute in two tablespoons oil or butter until brown. When cool, mix thoroughly with: • • • •

6 beaten eggs ½ milk 2 cups shredded mozzarella cheese salt & pepper to taste

Pour into prepared pan and bake in 450º oven for 20 minutes until firm and top is browned.

Other vegetables mushrooms.

can

be

used,

such

as

sauteed

--Submitted by Racheli Metal

Page 21

Desserts What can we say?

Find the perfect end to any meal amid this selection of mouth-watering desserts.

How about something for your favorite chocoholic?

How about cooling and refreshing desserts?

These desserts will satisfy any sweet tooth.

What more can we say?

Page 22

Original Cheesecake Definitely “not for dieters” recipe! 

8 oz. cream cheese



7.5 – 8 oz farmer cheese



1 egg



1/2 cup sugar



1 prepared graham cracker pie-crust

In food processor or blender mix egg and sugar. Cut cream cheese and farmer cheese into 1 oz pieces. Drop one by one into blender on high speed until thoroughly smooth.

Preheat oven to 400º Pour cheesecake batter into prepared crust. Place in hot oven for 10 minutes then lower temperature to 250o for half an hour or until top of pie is barely golden and center still jiggles somewhat.

Cool cheesecake slowly to prevent from cracking.

Suggestions for flavoring cheesecake: 

Add 1/2 cup drained crushed pineapple



Pour all but 3/4 cup of cake batter into crust.

Dissolve 2 Tablespoons cocoa powder, 1/4teaspoon instant coffee and 1 Tablespoon sugar in 2 Tablespoons water. Blend with reserved batter and marble into cheesecake.



After baking 25 minutes, top with 1-cup sour cream mixed with 1 T. Vanilla sugar.

Page 23

Easy Chocolate Brownies Easy enough for an eight year old to make, delicious enough for grown-ups! 

½ cup Cocoa



¾ cup oil



2 cups sugar



4 eggs



1 ½ cups flour



1 teaspoon baking powder



1 teaspoon salt



1 cup chopped nuts, or 1-cup chocolate chips

Mix cocoa and oil. When blended, add sugar and eggs, and then stir in flour, baking powder, salt and nuts. Pour into greased 9” x 13” pan. Bake at 350 º for 30-35 minutes. Cut when cool.

Enjoy!

Page 24

Fresh Fruit Soup Here’s an unusual way to cool off on a hot summer day!

Makes about 12 servings 

6 cups water



1/2 cup orange juice



1/4 cup lemon juice



1 1/2 cups finely diced pineapple



1 medium size firm-ripe mango, peeled pitted and diced



3/4 cup finely chopped iceberg lettuce, rinsed and crisped



1/2 to 3/4 cup sugar



3/4 cup thinly sliced hulled strawberries

In a bowl, pitcher or jar (at least 3.5 quart size), stir water with orange juice, lemon juice, pineapple, mango, apple and lettuce. Add sugar to taste and stir until dissolved. Cover and chill until very cold, at least three hours or up to two days.

To serve, gently mix strawberries with the fruit-juice mixture then ladle into bowls.

Enjoy!

Page 25

About Chabad of Summerlin and Desert Shores Since 1996, the Co-Directors of Chabad of Summerlin, Rabbi Yisroel and Rebbitzen Shternie Schanowitz have nurtured a small assemblage into a growing and vibrant community.

Here is a sample of the services provided: Adult Education

Lecture Series

Burial Society

Hospital Visitation

Crisis Counseling

Senior Visitation

Daily Minyan

Prison Chaplaincy

Shabbatons

One-on-One Study

Mommy and Me

Bar/Bat Mitzvah Instruction

Youth Zone Bat Mitzvah Club

Koshering Service

CTeens Family Holiday Programs

Mikvah Women's Circle

Hebrew School

For more info, contact Chabad of Summerlin at (702)855-0770

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