Sukkot is coming up, and autumn for us is all about the noble pumpkin.
Pumpkin is a squash originating from America. Squash was unknown in Europe until 1492 when Columbus returned. The word squash is of Algonquin origin, a Native American language. Hard shell, mature, yellow-fleshed varieties like turban, acorn and pumpkin often referred to as winter squash. Pumpkins are rich in vitamin A, potassium, calcium and phosphorous.
Here’s three great pumpkin treats (two dairy, one parve) that everyone will love. All recipes serve four, so edit accordingly.
CREAM OF PUMPKIN SOUP AU GRATIN
4 cups milk
3 potatoes cut in wedges
4 cups chopped pumpkin
1 tsp sage
½ cup cream
2 tbs parmesan cheese
salt and pepper to taste
Bring milk and 1 ½ cups water to a boil. Add potatoes, pumpkin and sage, season with salt and pepper, cook for 40 minutes on medium heat. Puree. Stir in cream and reheat. Sprinkle with cheese (optional) nutmeg could be used instead. Serve hot.
PUMPKIN WITH ROSEMARY
2 tbs olive oil
2 garlic cloves
11/2 pounds thinly sliced pumpkin
¾ cups white wine
11/2 tsp fresh rosemary finely chopped
salt and pepper
Heat oil, add garlic and pumpkin, cook over medium heat, stirring occasionally. Remove garlic cloves. Pour in wine, lower heat and simmer until tender. Season with salt and pepper and sprinkle with rosemary. Continue to cook a few minutes more and serve.
MUSHROOMS WITH PUMPKIN
2 tbs each margarine and olive oil
1 onion thinly sliced
21/2 cups pumpkin diced
11/2 pounds mixed mushrooms cut in thick slices
2/3 cup vegetable stock
3 tbs chopped flat leaf parsley
1 tsp oregano
Heat margarine and oil, add onion, Cook over low heat for 5 minutes. Add pumpkin and mushrooms, increase heat and cook for a few minutes. Season with salt and pepper. Lower heat, pour in heated stock and cook until tender. Stir in parsley and oregano and serve.
If you’re a foodie, Yom Kippur is the worst day of the year. But here are some tips that will make it easier.
Drink A Lot of Water
A few days before Yom Kippur, try to eliminate caffeine, alcohol, sugary drinks and other non-water beverages from your diet. All those chemicals that keep you going induce cravings, something you definitely don’t need to be dealing with on the holiday.
Don’t Stuff Yourself
People stuff themselves before the Yom then fast the next day. Not good! That’s like binge eating. Eat a normal meal like you would any other night. Some websites say to eat carbs like pasta and rice. I’m not sure if it matters so much, one way or the other. Just remember that it’s one day without food, not a decade.
Prepare Break Fast Food In Advance
There’s nothing worse than feeling starved and cooking! Make deli and casserole style food in advance so that when the fast is over, you can curl up on the couch and nom nom nom like a normal person.
In this article, Sarah Bas Avraham talks bbq and the perils of keeping kosher in rural Virginia. Interested in kashrut and kosher recipes? Make sure to also check out our kosher recipe blog!
I’ve been moving into a new dwelling. This is hard work in all respects, physically, mentally, emotionally. I was lucky enough to have a good friend who recruited some of her friends who helped with the physical moving part-all for the price of a case of beer and some gas for their truck. Much more fun and much less expensive than hiring professional movers. We moved the morning after Yom Kippur. I hadn’t expected to move that day, but my friend called and said she had the truck and friends, so we did. I was still in shock after they left, as I looked around the boxes that filled the small space of my new apt and realized [Read more…]
This week’s recipe comes to us from our new friend and Kosher foodie, Mark Meisel. I’ve had this recipe several times before, and even when I was a vegetarian, I would only eat this meat. Thanks for the recipe, Mark! -Daniela
Besides worshipping G_D and laying guilt trips on each other, the most joyous thing in our Jewish heritage is food. Nothing is better than a group of hard to please Jews sitting around a table all loving the same dish. How is this accomplished you ask? Simple. By applying thousands of years of tradition and a little technique you can create kosher and tasty recipes that will have everyone kvelling. For the purposes of this article, let us start with a simplified version of a classic that will knock your proverbial socks off.
3-4 lbs Beef Brisket (Flat Cut)
2 packets Lipton’s Onion Soup Mix (prepare with water as directed [Read more…]