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

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 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!

Uncle Sherman's Salad Sherman Stein is a Professor of Mathematics (emeritus) at University of California, Davis This recipe is a tribute to his mathematical prowess

Purchase an American grown, very fresh head of iceberg lettuce with no soft spots Remove the outer leaves.

Core the lettuce. Don't know how?

Hold the head of lettuce in two hands, position it so the core of the lettuce is parallel to your kitchen counter.

Slam it down hard; remove the freed core.

For four servings Cut the head into 4 wedges For six servings Cut the head into 6 wedges Inspect the inner leaves for freshness (and no bugs) Smother it with a store bought 1000-Island dressing.

(Hey, he was a Math Prof, not a grad of some fancy cooking school)

--Submitted by Yocheved Novack

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.

Marinated Potato Salad •

1-½ lb red-skinned potatoes, well washed

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1 large green or red bell pepper, cut in strips

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

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1 small red onion sliced into rings

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1/3 cup halved black olives

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2 13.5 oz cans artichoke hearts, drained and quartered*

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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)

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

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1-teaspoon paprika

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½ teaspoon dry mustard

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¼ teaspoon pepper

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(¼ teaspoon dry oregano or basil may be added)

Combine and stir briskly.

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.

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 ‌.

Latkes (Potato Pancakes) Not only for Chanukah!

Special thanks to "The Chef" •

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.

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 Ketchup

(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.

My Debonair Shveir's 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

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3 Tbsp. brown sugar

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2 Tbsp melted margarine

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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 I. Gordon o.h.

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 The main dish is usually the heaviest, heartiest, and most substantive dish on a menu.

In formal dining, a well-planned main course can function as a sort of gastronomic apex or climax. In such a scheme, the preceding courses are designed to prepare for and lead up to the main course in such a way that the main course is anticipated and, when the scheme is successful, increased in its ability to satisfy and delight the diner. The courses following the main course then are designed to calm the palate and your tummy.

But, as always, enjoy your cooking experiences. As you will see, it doesn’t need to by time consuming. Informal or formal.

And enjoy sharing your main dishes.

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?

You’ll have a hard time choosing just one of these to-die-for temptations. These desserts will satisfy any sweet tooth.

What can we say?

Original Cheesecake Definitely “not for dieters” recipe!

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8 oz. cream cheese

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7.5 – 8 oz farmer cheese

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1 egg

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1/2 cup sugar

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1 prepared graham cracker piecrust

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.

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

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½ cup Cocoa

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¾ cup oil

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2 cups sugar

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4 eggs

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1 ½ cups flour

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1 teaspoon baking powder

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1 teaspoon salt

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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!

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

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: Synagogue

Adult Education

Children's Club

Regular Classes

Bat Mitzvah Club

One-on-One Study

Mommy and Me

Bar/Bat Mitzvah Instruction

Teen Club

Community Lectures

Hands-on Holiday Programs

Jewish Learning Institute

Women's Group--N'Shei Chabad

Kitchen Koshering

Anti-Cult & Missionary

Mezuzah and Tefillin Checking

Hospital Visitation

Mikvah

Seniors Visitation

Circumcision

Prison Chaplaincy

Funeral Services – Chevra Kadisha

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