Shabbat Fall Menu of November 11, 2022

Hello, hello,

I'm here with a kicking menu for the fall, almost winter season.

Crunchy, homey, fresh, fun and nourishing, here you have it!

Take some as inspiration for your Thanksgiving dinner.

Shabbat Shalom to you all!

Love, Mushky

MENU

Brown Sugar Old Fashioned

Per cup:

1 tsp water

2 dashes angostura bitters

1 tsp water

2 oz bourbon

Ice, orange peel and cinnamon for garnish

Mix well in an old fashioned glass, and garnish.

Whole Wheat Challah with Sunflower Seeds and Oats

2 tbsp yeast

4 cups warm water

1/2 cup oil

1/2 cup honey

4 eggs

1 tbsp salt

3 tbsp rolled oats

3 tbsp sunflower seeds

6 cups whole wheat flour

6-7 cups bread flour

Make the challah dough by proofing the yeast first in the warm water, then add remaining ingredients and knead well. Let rise for 1 hour. Shape, brush with egg wash. Top with more rolled oats, sunflower seeds and sesame seeds for a beautiful seeded look. Rise for 30 minutes. Bake at 350 degrees until golden.

Spicy Chipotle Hummus

2 cans chickpeas

3 garlic cloves

1 lemon, juiced

1/4 cup tahini

2 tsp kosher salt

1 tbsp olive oil

2 tbsp water (optional)

1 - 2 tbsp of adobo sauce from chipotle in adobo sauce can, taste as you go, and spice to your preference. (for spicier hummus, use the actual chile)

Blend all ingredients in a food processor.

Crunchy Cabbage and Broccoli Salad with Dijon and Date Vinaigrette

1 green cabbage head, sliced thinly

1 broccoli head, sliced thinly, stem and florets, use it all!

Slivered almonds for garnish

BOMB Dijon and Date Vinaigrette:

I always use some version of a date dressing, I love how creamy and naturally sweet it.

1/2 cup oil

1/4 cup rice vinegar

2 garlic cloves

3 medjool dates

3 scallions

1/4 cup fresh cilantro (optional)

1 tsp salt

1 tsp Dijon

Blend well, add water if it is too thick.

Avocado and Salmon Salad

1 lb. salmon, cut into cubes

1 tbsp olive oil

1 tbsp old fashioned mustard

1 tsp salt

1 tsp onion powder

1 tsp garlic powder

Mix the above ingredients in a separate bowl, until combined. Mix well with the salmon cubes. Bake at 350 degrees for 10-12 minutes.

Salad:

Spinach or greens of choice

1 cup sliced cherry tomatoes

2 avocados, diced

salmon

Layer the salad ingredients with the salmon on top.

Season with a drizzle of oil, 1 lemon, juiced, and a sprinkle of salt.

Mushroom Medley and Thyme Soup

1 onion, diced

2 tsp oil

6 shiitake mushrooms sliced

3 8 oz packs of mushrooms- button or crimini, sliced

1 - 2 sprigs fresh thyme

2 tsp salt

1 1/2 tsp smoked paprika

2 tsp soy sauce

Water

Dice onion and saute in oil for 8 minutes. Add all the mushrooms and thyme and saute for 10 more minutes.

Season with salt, smoked paprika and soy sauce. Mix over heat until well combined. Add 8-10 cups water and bring to a low boil and cook for 2 hours.

Soffritto and Tomato Roast Chicken

Easiest most delicious chicken everrrr

4 lbs bone in chicken

1/4 cup tomato sauce

3 tbsp Italian Soffritto seasoning (or any spice blend with lots of dried herbs, and you can add onion flakes)

1/4 cup water

Mix the tomato sauce and seasoning together in a small bowl. Rub all over chicken and place the chicken, fairly crowded together, in a baking dish. Add the water, add more if your pan is less crowded so the chicken doesn't dry out. Cover tightly with foil and bake for 3 hours at 350 degrees.

Note: With these early Shabbat's, I keep my oven on 200 degrees, and keep the chicken warm and slow cooking until serving.

Spiced Rice with Pomegranate Seeds

It's the end of Pom season, but they are still in store, and so fresh and juicy.

1 tsp oil

1 tsp cumin

1 tsp coriander

1 tsp salt

1 1/2 cups jasmine rice

2 1/4 cups water

1/2 cup pomegranate seeds

fresh herbs

Heat oil in a saucepan, add cumin, coriander and salt, mix until heated and combined. Add rice and water and bring to a boil. Cover and lower heat to simmer for 12 minutes or according to package instructions. Turn off heat and let rest for 10 minutes. Fluff, and add garnish.

Zaatar Roasted Green Beans and Brussels Sprouts

1.5 lbs frozen green beans

2 cups Brussels sprouts, shaved, halved or quartered

2 tbsp olive oil

2 tsp salt

1 - 2 tbsp Zaatar

Combine and spread on sheet pan and roast at 400 degrees for 30- 40 minutes.

Maple Cinnamon Rolls with Tea

Dough:

2 3/4 cups flour

1/4 cup sugar

sprinkle of salt

3/4 cup milk

3 tbsp oil

2 1/4 tsp yeast

1 egg

Combine into a smooth dough and let rise.

Divide into 2 to make mini cinnamon rolls, or leave as 1 to make larger rolls.

Fill:

3 tbsp oil

2/3 cup brown sugar

1 tbsp cinnamon

Bake at 350 for 20 - 30 minutes, this depends on the size of buns.

Maple Glaze:

1 cup confectioner sugar

2 tbsp oil

3 tbsp maple syrup

1 tsp milk

Mix well and glaze before serving.

Serve with tea