Jerusalem : Compass of the Diaspora Jew
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Here are some delicious menu ideas for the Nine Days that your entire family will enjoy.
INGREDIENTS
Carrot Purée
Fish
PREPARATION
Carrot Purée
In a large pot, bring the water to a boil with the carrots, celery, shallot and garlic. Let simmer for 20 to 25 minutes, or until the carrots are tender. Drain most of the water but reserve in case it is needed.
In a food processor or with an immersion blender, purée the vegetables and oil until smooth. Season with salt and pepper. Keep warm.
Fish
In a large dish, combine the paprika, garlic powder, sugar, celery salt and cayenne pepper. Press one side only of each fillet into the spice mixture.
In a large non-stick skillet over medium-high heat, brown the fish in the oil, two at a time, cooking for about 3 minutes per side, starting with the spiced side. Season lightly with salt and pepper.
Spread the carrot purée in the middle of the serving plates. Cover with the Swiss chard then top with fish steaks. .Garnish with sliced shallots
Serve with a teaspoon of mayo on the side for a delightful dairy meal.
Preparation 25 minutes
Serves 4
These simple salmon patties takes minutes to make and get enhanced by the oatmeal hidden in the ingredients. Feel free to use tuna or any other fish if preferred.
Ingredients
Directions
Mix salmon, eggs, and chopped onion in a bowl with a wooden spoon; add oats incrementally, mixing until the mixture holds together and it not overly moist. Shape the mixture into patties.
Line a cookie sheet with foil or parchment paper. Spray liberally with cooking oil spray. Place patties onto the prepared cookie sheet. Bake @ 400 for 8 minutes per side or until slightly golden and firm. Serve hot or cold.
Serve with French fries and a tossed salad for a complete meal.
Preparation 15 minutes
Serves 8
Pasta is an all-time favorite, even older kids can put up a pot of pasta for lunch or dinner. Prepare the pesto and lunch is ready to go. Pesto can be prepared in advance and used as needed.
Ingredients
Directions
Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid, drain the pasta and return it to the pot.
Meanwhile, in a food processor, pulse the almonds, garlic and lemon zest until finely chopped. Add the spinach, oil, cheese and 1/8 tsp each salt and pepper. Purée until smooth, scraping down the sides of the bowl as necessary.
Toss the pasta with the sauce, adding some of the reserved cooking water if the pasta seems dry.
Note You can add some red pepper to the pesto to give it a reddish color for similar results.
Preparation 10 minutes
Serves 6
This fresh-tasting colorful, healthy summer salad is sure to be a highlight whenever you serve it. Try adding almonds, raisins or sunflower seeds to this simple broccoli salad for some extra variety!
Ingredients
Directions
In a large bowl, combine broccoli, tomatoes, onion and cheese.
In a medium bowl, whisk together remaining ingredients. Pour dressing over broccoli mixture and toss until vegetables are evenly coated. Serve immediately or cover and refrigerate until ready to serve
To add variety to this broccoli salad, add some toasted slivered almonds, raisins, or sunflower seeds!
This change-of-pace coleslaw will really wake up your taste buds! It is good for a change of pace and to use whatever you have in your refrigerator
Ingredients
Directions
In a large bowl, whisk mayonnaise, horseradish, vinegar, sugar, salt, and pepper until creamy. Add coleslaw, apple, and pecans and toss until evenly coated.
Serve or refrigerate until ready to serve. Garnish with thinly sliced apples.
Preparation time 10 minutes
Serves 6
Some like their food sweet but others like it salty. This salty cheese and macaroni kugel is a favorite with the grownups in our home. Find a sweet variation below.
Ingredients
Directions
Preheat oven to 350°F /170°C.
Melt unsalted butter in a sauce pan and add flour.
Stir constantly for about a minute. Add onion, milk and stir out any clumps. Boil for a couple of minutes while stirring. Take off heat.
Whisk 3 eggs. Gradually add several tablespoons of the sauce to the eggs until the eggs warm.
Then pour the egg mixture into the sauce pan. *Hint: if you pour the eggs straight into the sauce, you will have a clumpy mess on your hands. Add cheddar, Parmesan and cottage cheese and stir until cheddar cheese melts. Add salt, pepper and stir.
Boil the egg noodles until they are al dente.
Butter a glass baking dish (square is nice for cutting pieces). You can use cooking spray but butter is that much better. Add half the sauce, then the cooked noodles, then the rest of the sauce. Mix gently and sprinkle breadcrumbs and extra Parmesan on top. Bake for approx. 35 minutes or until the top is golden.
Preparation 15 minutes
Serves 10
Here is a delicious creamy noodle kugel for those that like their kugel sweet.
Ingredients
Directions
Set oven to 350 degrees (set oven rack to middle position).
Butter a 13 x 9-inch baking dish.
Cook egg noodles in a pot until tender-firm, about 6-7 mins; drain and set aside.
Place sour cream, cream cheese, cottage cheese, 1/2 cup sugar and salt in a food processor and process until blended, about 20 seconds. Or just mix thoroughly with a wooden spoon.
Add the eggs and butter and process until incorporated, about 5 seconds more.
Pour the cream cheese mixture over the noodles in a large bowl then add the raisins and toss all together.
Spread kugel evenly into the prepared pan.
In a small bowl or cup combine 1 tablespoon sugar and cinnamon and sprinkle on top.
Bake about 45-50 minutes on center oven rack until the top is crisp and the center is firm, and a tester comes out dry when inserted in the middle,.
Cool at least 30 minutes before serving.
Preparation 20 minutes
Serves 12
Wishing all an easy and meaningful fast, and may we merit the rebuilding of the Temple speedily in our days.