Recipes for
The Nine Days
Our best-loved dairy and pareve recipes.
Chabad
of
2640 Regatta Drive 702-855-0770
Summerlin
Las Vegas, Nevada 89128
www.ChabadofSummerlin.com
Table of Contents Kosher 101 The Nine Days Soups and Salads Sides Mains Desserts Menus About Chabad of Summerlin
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. Meat or dairy may only be prepared with it's own type or with 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.
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.
Soups and Salads
Try one of these healthy soup recipes or healthy salad recipes before your lunch or dinner today! Filling up on fiber- and water-rich foods first can help prevent you from overdoing high-calorie fare later. Don't forget: There are also delicious!
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!
Italian Tomato Soup (Minestra di Pomodori) 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.
Sides
Latkes (Potato Pancakes) Special thanks to "The Chef"
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3 lb. potatoes
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2 eggs
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1 tsp. salt
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3 tbs. all-purpose flour or matzah meal
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1/2 tsp. baking powder
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1 onion, minced
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Black pepper, to taste
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Paprika, to taste
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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.
Enjoy!
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 pkg. (10 oz) frozen whole kernel corn 12 or 16 oz, 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 catsup
(or 1 can
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.
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.h.
Mains
Desserts
Fresh Fruit Soup Here’s an unusual way to cool off on a hot summer day! Makes about 12 servings •
6 cups water
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1/2 cup orange juice
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1/4 cup lemon juice
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1 1/2 cups finely diced pineapple
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1 medium size firm-ripe mango, peeled pitted and diced
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3/4 cup finely chopped iceberg lettuce, rinsed and crisped
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1/2 to 3/4 cup sugar
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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!
Menus General Guidelines Proportions One of the easiest ways to plan a nutritious meal is to use the U.S. Department of Agriculture's Choose My Plate. Fill half of your plate with fruits and vegetables -- with vegetables taking up slightly more space than fruits and equal parts grains and proteins taking up the other half. Serve a glass of milk or a small portion of dairy on the side for a complete meal. Foods to Include Try to include more nutrient-dense foods on your plate, like choosing whole grains instead of refined grains and low-fat protein and dairy instead of full-fat. Choose seafood or vegetarian-protein sources such as legumes for some meals, as these contain high levels of vitamins and minerals but very little fat. Vary the colors of fruits and vegetables you serve, as different colors indicate the presence of different nutrients. Eat more foods containing vitamins A and C, fiber, protein, calcium, iron, niacin, riboflavin and thiamine. Portion Size No matter how healthy a meal you plan, if you eat too much you will gain weight. Check nutrition labels to see what a serving is and how many calories a serving contains. For example, one serving of meat equals 3 ounces, and a half cup equals one serving of grains, fruits or vegetables, except for raw green leafy vegetables, for which the serving size equals a cup. A cup of milk or yogurt is one serving of dairy, as is 1.5 ounces of hard cheese or 2 ounces of processed cheese.
About Chabad of Summerlin and Desert Shores