Shabbat Dinner 2/22/2019
Birthday Shabbat is here! Babe is officially 3, and we are celebrating! This is the pre-game Shabbat menu, and Sunday's Upsherin party promises to be a real MaMenu and NELA Chabad production!
Blueberry Mint Spritzer
1 cup blueberries
1 cup vodka
1/2 cup lime juice
3/4 cups blueberry simple syrup
1 cup water, 1 cup sugar, 1/2 cup blueberries and a handful of mint leaves.
Cook together for 15 minutes, and allow to cool, and strain.
Super Seed Challah
Classic challah with added (into the dough) flax seeds, oats, sunflower seeds, pumpkin seeds, sesame and black sesame seeds. Egg wash, and generously top with the above as well. (Whole wheat flour with the above combination is delicious too.)
Bok Choy and Sweet Chili Tempeh Salad
Bok choy, chopped
1 pack tempeh, chopped into bite size pieces
Make sweet chili sauce: 2 cloves garlic, 1 tbsp sesame oil, 2 tbsp soy sauce, 1/4 cup orange juice, 2 tbsp honey, 1 tbsp chili garlic sauce (or use a prepared sweet chili sauce instead of the orange juice, honey and chili garlic).
Begin by sauteing the tempeh in oil, until toasted on both sides. Add sauce to pan and cook for a few minutes until it cooks out. Serve over bok choy.
Parsley + Cashew Spread
loved last weeks so much, adding parsley
2 large handfuls of parsley
1.5 cups raw cashews- soak for 40 min. to soften
1 head of roasted garlic- trim top, drizzle oil, wrap in foil, 30 min. on 400 degrees.
6 tbsp lemon juice
1 tsp salt
Add some oil to reach desired creaminess.
Glazed Salmon and Alfalfa Slaw
Season salmon with salt and pepper. Place on a pan. Mix together a large spoonful of whole grain mustard (love this stuff), a drop of olive oil, and some dry chives or dry parsley. Spread evenly over salmon.
Bake at 400 degrees for 8 minutes, and finish off the baking by placing the salmon under the broiler and the top is brown.
Slaw: Mix shredded red and green cabbage, season with sesame or olive oil, lime juice and salt. Layer slaw at the bottom of the dish, top with salmon, and finish off with a beautiful layer of alfalfa sprouts.
Creamy broccoli and red lentil soup
saute 1 onion, add 3 chopped garlic cloves. Add 3 broccoli heads cut into florets and 1 cup of red lentils. Add 1-2 tbsp salt and a sprinkle of pepper. Cover with about 8 cups of water and cook for 1 hour. Blend and serve with almonds and scallions as garnish.
Smoked Sous Vide Brisket
155 degrees for 32 hours.
Season heavily with smoked maldon sea salt, and fresh cracked pepper. Seal and sous vide.
Mini roasted peppers with nutritional yeast
Slice mini peppers in half lengthwise. Season with olive oil, salt, pepper, garlic powder, oregano and nutritional yeast.
Roast at 500 degrees for 15 minutes.
Steamed rice with oyster mushroom ragout