Summer Shabbat Menu! 7/3/20
Hello first week of summer 2020!
Shabbat out here is still fairly low-key. As pandemic numbers have spiked once again here in Los Angeles, we are doing our part to stay safe and stay home.
One goal I set once we started staying home - and accomplished - is running a 5K!
I love my smart watch that tracks my steps, distance, speed, calories, music and all... there are newer models, but this works great, and good battery life too. https://amzn.to/3dNAfwQ
Once I started, I was so highly motivated to reach that point, I couldn't stop. It is thrilling!
Wishing you all a beautiful Shabbat, and set goals, and reach them!!! Love, Mushky
Blueberry + Thyme Gin &Tonic
Per cup:
2 oz gin
4 oz tonic water
lime wedge
a handful of frozen blueberries
1 sprig thyme as garnish
ice to top off.
Onion + Dill challah
Add dried minced onion, and fresh dill to the Challah dough .
Use some to garnish on top.
Charred Eggplant Dip
4 medium large eggplants
Pierce eggplants with a fork and place on a grill over medium heat for one hour.
This gives a great smoky flavor.
Removes skins and mash with fork, season with salt.
Separately, caramelize a finely chopped onion.
Add it into the eggplant,
mix in 1/2 cup of prepared tahini sauce, and 1 minced garlic, and salt to taste.
To plate, spread on a flat style dish, drizzle olive oil and sprinkle an even layer of Zaatar.
Arugula and peach salad with pickled red onions and cashews
topped with maple bourbon vinaigrette
*Plate individually for best results.
Salad:
Fresh arugula
2 fresh peaches, thinly sliced
pickled red onions
Thinly slice 1 red onion, and place in jar covered with vinegar, and a sprinkle of salt, refrigerate for 30 min before using.
Roasted, salted cashews
Vinaigrette:
1/2 cup olive oil
2 tbsp maple syrup, or agave
2 tsp bourbon
1 garlic clove
1 tsp onion powder
1/2 tsp salt
pepper
Blend.
Oven-baked chicken stir fry with onion, mushroom, zucchini and pepper.
with a side of cracked garlic baby potatoes.
Stir Fry:
1 lb. sliced chicken breast, cubed or cut into chunks
1 onion, chopped into chunks
2 zucchini, chopped into chunks
1 8 oz box of mushrooms, halved
2 peppers, chopped into chunks
Season generously with olive oil, salt, pepper, coconut aminos/ soy sauce, ginger powder, trader joes coffee rub (optional)
Bake at 400 degrees for 25- 30 minutes (uncovered)
Cracked Garlic Baby Potatoes:
2 lbs baby potatoes
8 garlic cloves (use a knife to press onto clove to open the skin from clove, and keep skin mostly attached)
On a sheet pan spread potatoes and cracked garlic. Season with olive oil, salt, pepper and fresh rosemary.
Bake at 450 for approx 30-40 minutes.
Lemon bars with non-dairy cream cheese frosting
Base:
1 c flour
½ c margarine
¼ c confectioners sugar
Press into 8x8 Pan and bake at 350 for 20 min.
Fill:
2 eggs
¾ c sugar
2 tsp lemon rind
2 tbsp fresh lemon juice
½ tsp baking powder
Beat for 2 minutes, pour over base and bake for an additional 25 min.
Frosting:
Beat:
4 oz non dairy cream cheese
1 tbsp oil
1 cup confectioners sugar
pinch salt
dash vanilla
Spread on cooled cake, and cut into bars.