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  • Pesach Seder Menu of 2024

    Hi all! Pesach reminds us that freedom isn't just a dream, it's a journey. As we sit around the Seder table this year, let's remember those who are still yearning to be free. Let's open our hearts and our doors to BRING THEM HOME! Please check back for recipe tweaks, maybeeee an picture or 2, no promises... Chag Kasher Vesameach.... Happy BDay to me... Lots of love, Mushky PS Previous delicious Seder menus here . 8 years of menus!!!!!! Amazon Affiliate Faves that I personally use and love. Nutrichef Food Processor - 12 cup size- thats exactly like my $200 Braun machine for $46!!!! Kids (and adults) Edition Glass Kiddush Cups! The best. 4 oz size, 6 or 12 packs available. DIY Seder Plate- Wood Pedestal Tray Victorinox Paring Knife $10 - can never have enough of these! Chef Knife $40 with 20% off Tramontina Non Stick Pan with lid, $44, great size! Gourmia Air Fryer, $57 Seder 2023 Memories... Echo Park... Beverly Hills... Next year in Jerusalem... Jicama and Orange Tabbouleh 1 large jicama, peeled and cut into large chunks 1 orange 2 tomatoes 2 Persian cucumbers ¼ onion Optional fresh parsley and mint 1 lemon, juiced 1 tbsp olive oil 1 tsp salt to taste Pulse the jicama in a food processor until ground to little bits, don’t overprocess. Finely dice orange, tomato, cucumbers, onion and herbs. Toss with lemon, olive oil and salt. Candied beet and sweet potato salad over romaine lettuce with pink dressing Romaine Lettuce 3 sweet potato, diced 3 beets, diced Season the sweet potato with olive oil and salt. Roast at 400 degrees for 30 minutes. Season the beets with olive oil and salt. Roast at 400 degrees for 30 minutes. Add 2 tbsp sugar, mix well and cook an additional 10 minutes. PINK DRESSING Dressing: 1/2 cup oil 1/4 cup lemon juice 2 tbsp sugar 1 tsp salt 1 small red onion Blend Mango Salmon with a side of guacamole 1 side of salmon MANGO SAUCE ¼ c oil 1 small ripe mango 2 tablespoons chopped red onion 2 tablespoons orange juice 1 tablespoons lemon juice 1 tbsp sugar 1 tsp salt Blend in the bowl of a food processor. Preheat oven to 400 degrees. Prepare salmon on a large piece of foil on a pan, spread mango sauce thickly over the side of salmon, bring up foil snugly around salmon, let sit for 30 minutes. Bake for 15 minutes, finishing it off under the broiler for 3 minutes. Serve with fresh guacamole. Creamy Celery Root and Carrot Soup 1 large celery root, diced 8 carrots, peeled and diced 1 onion diced 1 tbsp oil 12 cups water 2 tbsp salt 2 tbsp sugar 1 chopped apple for garnish In a large pot, saute celery root, carrot and onion for 10 min. Add water, salt and sugar and cook for 1 ½ hours. Blend. Garnish with chopped apple. Overnight roast with wine, onion, tomato, jalapeño 5 lbs roast 2 onions, sliced 2 tomatoes, diced 4 jalapeños, seeded and sliced 2 cups wine of choice (sweet or dry) 1 cup water Salt Prepare onion, tomato and jalapeño. Place half of the vegetables in a roasting pan first, place the meat on top, season all sides with salt, add remaining vegetables on top of the roast. Add wine and water to the pan. Cover tightly with foil and bake overnight. At 225 degrees for 10 hours. Cool, refrigerate and slice. Pear and Shallot Roasted Chicken 1 chicken cut in eights, or 4 chicken legs Salt 2 pears, sliced 2 medium shallots, sliced 2 tbsp lemon juice 2 tbsp orange juice 2 tbsp sugar Combine the pear, shallots, lemon juice, orange juice and sugar in a bowl, macerating the pear. Season chicken on both sides with salt, add pear shallot underneath, and over chicken. Cover and cook at 350 degrees for 2 1/2 to 3 hours. Vegan Nut Roast made of eggplant served with fresh grated tomato Recipe by Freidy Brackman 1 large onion 2 potatoes, cut into small pieces 2 eggplants, diced Oil Salt 1/2 cup - 3/4 cup ground almonds In a large saute pan, add onion and potatoes with 2 tbsp oil. Saute for 20 minutes. Add eggplants and 1 tbsp oil and saute an additional 20 minutes, until all vegetables are soft. Place in a food processor and blend. Taste and add salt as needed. Slowly add the ground almonds, until thickened, and a moldable consistency. Shape into 3 or 4 logs on a sheet pan with oiled hands, or press into a loaf pan or 9" round pan. Bake at 350 degrees for 1 hour. Serve with grated tomato Grated Tomato 3 tomatoes 2 tbsp olive oil 2 tsp salt Blend well in food processor. Optional: add Jalapeno, onion or lemon juice for more kick. Dough-less Potato Knishes served with butternut cream Doughl-ess Potato Knish from 5 medium potatoes, peeled and diced 2 tablespoons oil 1 large onion, diced 1/2 cup Potato Starch 2 eggs (+1 for egg wash) Add potatoes to a large pot. Cover with water and bring to a boil. Boil for at least 20 minutes, until soft. Drain and mash potatoes. Heat oil in a sauté pan over medium heat. Add onion and sauté until soft, about 10 minutes. In a large bowl, combine potatoes, onions, potato starch, and eggs. Spoon mixture on cookie sheet into even mounds. Brush with egg. Bake at 350 degrees for 45 min to 1 hour. Butternut cream 1 onion, diced 2 tsp oil 2 lbs butternut squash, cubed Water or broth to cover 2 tsp salt Saute the onion in oil for 10 minutes, add squash, water and salt. Cook for 20 minutes. Blend until creamy. Homemade Pesach Brownies and strawberry sorbet recipes from Chaya Sperlin BROWNIES 4 eggs 11/2 c sugar Cream together 1 c oil 4 T cocoa 1 c potato starch Bake 325° for 40 min STRAWBERRY SORBET 2 lb frozen strawberries 2 cups orange juice 1⁄2 cup sugar Blend

  • Shabbat Dinner Menu 10/27/2023

    Hot Rum and Ginger Cocktail Zaatar Sesame Challah Prepare a bowl with water, and a bowl with zaatar, sesame seeds, and kosher or maldon salt. Roll your strands, dip into water, dip into seeded mixture, and shape. Muhamarra Dip My way! 4 peppers, sliced into large chunks olive oil salt 3 cups walnuts, lightly toasted 1 lemon, juiced 3 garlic cloves 2 tsp salt 1/2 tsp cumin 1/4 tsp cayenne pepper 1/4 cup nutritional yeast Roast peppers with oil and salt at 400 degrees for 30 minutes. Add all ingredients to food processor. Process until smooth! Hawaij Roasted Carrot, Corn and Sweet Greens Salad with Smoky Maple Dressing 3 carrots, peeled and diced 1 tbsp of olive oil 1 tsp salt 2 tsp Hawaij or your favorite Mediterranean blend 2 corn on the cob, sliced down (or canned) Sweet greens or spring mix Roast the carrots with oil, salt and spices at 400 degrees for 30 minutes until lightly browned and softened. Layer salad with greens, corn and carrots. Smoky Maple Dressing: 1/2 cup oil 1/4 cup vinegar 3 tbsp maple syrup 2 tsp mustard 2 garlic cloves 2 tsp smoky and hot chile powder (Trader Joe's- it's spicy, but has a a fabulous smokiness to it) Alternatively use smoked paprika 2 tsp salt Blend. Kale, Cabbage, Cherry Tomato and Pecan Salad with Apple Cider Vinaigrette Baby kale Red cabbage, shredded Halved cherry tomatoes Chopped pecans (either roasted or flavored) Apple Cider Vinaigrette 1/2 cup oil 1/4 cup apple cider vinegar 2 tbsp honey 2 garlic cloves 1 tbsp Dijon mustard 1 tsp salt Sprinkle of pepper

  • Rosh Hashana Menu of 2023 - 5784!

    Happy New Year!!! Shana Tova Umetuka! Genius Invention that I find so helpful! Candle glue! Beautiful Taper Candles - Pro tip from Elegance Tableware- Don't light them! Best Stain Remover Great for individual honey cakes Baharat and Orange Peel Challah Baharat is a beautiful spice blend of cinnamon, cardamom, cumin, ginger and cloves. Some blends vary in actual ingredients but the cinnamon note in a challah dough is marvelous! It paired beautifully with the orange peel, and pairs well raisins as well. 3 Tbsp dry yeast 4 cups warm water 1 ½ cups sugar 2 Tbsp salt 1 cup oil 2 eggs 2 tsp baharat ¼ cup orange peel 5 lbs flour (just under, don’t put the full bag at first) Proof yeast and 1 cup water, and a little bit of sugar. Add remaining ingredients to mixer, and combine until a smooth dough forms. Rise for 1 hour. Shape, egg wash and top with more baharat, and seeds of choice. I added the orange peel and burnt it :) Bake at 350 degrees for 30-40 minutes until golden brown, Sweet Matbucha with Eggplant 1 large onion, finely diced 1 pepper, diced 2 garlic cloves, minced 1 large eggplant, diced 1 28 oz can whole peeled tomatoes (or diced) 1 8.5 oz jar sun-dried tomatoes in oil (optional but adds huge flavor depth) 5 campari tomatoes or 1 Roma tomato, chopped 1/4 cup to 1/2 cup sugar Oil Salt In a large frying pan, saute the onion in oil until nicely golden, about 15 minutes. Add pepper, garlic and eggplant and another drizzle of oil, and salt and saute for another 5 minutes. Blend the whole tomatoes with the full can of sun-dried tomatoes with oils, keeping some parts chunky. Add the mixture to the pan and the tomatoes for freshness, with another sprinkle of salt. Sprinkle 1/4 cup sugar, tasting as you go, and add if needed. Add salt to taste. Simmer this mixture on low- med heat for 1 hour. Stir it every 5 to 10 minutes. You will see the color go from bright red to a deep rich red/brown. This dip filled a 5 cup container, definitely enough to serve 25 +. Pomegranate and Date Salad with Orange Honey Vinaigrette Salad: Spinach Shredded green cabbage 2 sliced Persian cucumbers in rounds 4 Medjool dates, chopped Pomegranate seeds Vinaigrette: ½ cup oil 2 Tbsp rice vinegar 1 orange, zested 1 orange, juiced 1 ½ tsp honey 1 Medjool date Salt and pepper Shaved Carrot and Quinoa Salad with arugula and mint Salad: Arugula Shaved carrot- shave 1-2 carrots with a peeler Cooked quinoa (1 cup quinoa, 2 cups water, for 20 min) Fresh mint Dressing: ½ cup oil 2 lemons, juiced ¼ cup agave 2 garlic cloves 1 Tbsp dijon mustard Chilled cucumber and cilantro soup shooter 2 medium cucumbers, peeled, seeded and chopped 1 cup cilantro, chopped ¼ cup chopped onion 1 clove garlic, chopped 1 tbsp fresh lime juice 1 cup plain non-dairy yogurt 2 tsp honey Salt and pepper Chopped cilantro for garnish Blend cucumbers until lime juice well, add yogurt, honey and salt and pepper to taste. Garnish with cilantro, serve cold. Cauliflower mashed potatoes with leek and garlic 1 small -medium cauliflower, cut down to medium pieces 2 medium potatoes, diced 1 garlic clove 2 Tbsp almond milk 1 tsp salt 1 tsp smokey chile spice 1 tsp miso, optional 1 leek, sliced Oil to sauté Boil cauliflower and potatoes together in salted water for 10-15 minutes until softened. Drain and cool. Blend with garlic, almond milk, salt, smokey chile and optional miso. Saute leek until golden, season with salt. Top warm creme with leek, can serve family style or individually. Sous Vide Prime Rib with sweet shallot sauce Honey Cake with figs I call it Mom's honey cake, and its on my menu year after year, because certain classics we don't mess with. Actually though, its history traces back to Ottawa, Canada, (my birth place :) ) and is shared here in memory of Sharon Wasserman. She gave her recipe to my mother, and it is the recipe my mother has been using for 30+ years. Sharon was super passionate about her recipe, and I am so honored to be able to share it here, and spread this delicious holiday classic worldwide. *Sharon always used tea in her honey cake recipe. Yields 2 loaves (or 3 smaller loaf pans) : 4 eggs 1 cup sugar 1 cup oil 1 ½ cup honey 3 cups flour 3 tsp baking powder 1 tsp cinnamon 1/2 tsp allspice 1/4 tsp nutmeg 1 cup brewed tea or coffee (I used a black cherry tea here, WOW!) Sliced figs for garnish Confectioners sugar for garnish In a mixing bowl, whisk the eggs, sugar and oil. Add the honey and mix until combined. Mix in the flour, baking powder and spice blend or pumpkin pie spice works too. Brew tea or coffee of choice, add to batter, mix until smooth. Grease loaf pans and fill with honey cake batter. Bake at 300 degrees for 1 hour. Garnish with figs, and dust with confectioners sugar. Apple Cake Tea BONUS CONTENT!!! Additional menus>> Day #1 Challah Eggplant with pom seeds Caesar Salad Quinoa chick pea herby salad Fish board- lox, other fish, pickles, olives, dill sauce, G fish Roasted cauliflower with tahini Spinach puff pastry puffs Cholent Apple pie Night #2 Challah Whipped honey tahini and pistachios Jicama and caramelized onion salad Pomegranate and Date Salad with orange honey vinaigrette Rice with mom’s crunch Brisket or roast Roasted apple and fennel Chocolate mousse cups with honey cake crumb Day #2 Challah Hummus and wild mushrooms Shaved Carrot and Quinoa Salad with arugula and mint Salad with pink dressing Fried schnitzel Pickled brisket Couscous with mom’s crunch Apple cake and ice cream Fridge Items: New Fruits Gefilte Fish Pasta Hard boiled eggs Sliced meats Breakfast items Yogurts Cheeses Crackers

  • Honey Cake with Figs Recipe

    Happy New Year!!! Shana Tova Umetuka! Honey Cake with figs I call it Mom's honey cake, and its on my menu year after year, because certain classics we don't mess with. Actually though, its history traces back to Ottawa, Canada, (my birth place :) ) and is shared here in memory of Sharon Wasserman. She gave her recipe to my mother, and it is the recipe my mother has been using for 30+ years. Sharon was super passionate about her recipe, and I am so honored to be able to share it here, and spread this delicious holiday classic worldwide. *Sharon always used tea in her honey cake recipe. Yields 2 loaves (or 3 smaller loaf pans) : 4 eggs 1 cup sugar 1 cup oil 1 ½ cup honey 3 cups flour 3 tsp baking powder 1 tsp cinnamon 1/2 tsp allspice 1/4 tsp nutmeg 1 cup brewed tea or coffee (I used a black cherry tea here, WOW!) Sliced figs for garnish Confectioners sugar for garnish In a mixing bowl, whisk the eggs, sugar and oil. Add the honey and mix until combined. Mix in the flour, baking powder and spice blend or pumpkin pie spice works too. Brew tea or coffee of choice, add to batter, mix until smooth. Grease loaf pans and fill with honey cake batter. Bake at 300 degrees for 1 hour. Garnish with figs, and dust with confectioners sugar. Watch Instagram Reel here!

  • Summer Shabbat Menu of 6/23

    Happy first day of summer!!!! Enjoy this menu of light, refreshing, deliciousness. Love, Mushky Strawberry Basil Rum Smash 3/4 cup sugar 4 cups water 2 cups strawberries 1 cup lemon juice 1/2 cup fresh basil 6 oz rum 1 can seltzer Ice Serves 6 Dissolve sugar and water. Blend with strawberries, lemon and basil. Blend until very smooth. Strain the mixture. Per cup: Fill cups with ice, 1/2 cup of strawberry mixture, 1 oz rum, and top with seltzer. Garnish with strawberry slice and basil leaf. Oregano Infused Challah Remove the leaves of a fresh oregano bunch. Add a large handful to the dough before putting in the flour. Top some oregano leaves and sesame seeds after egg wash and braiding. Cucumber Dill Dip 1 large onion, diced 1 tbsp oil 2 Persian cucumbers 8 oz non dairy cream cheese 1 bunch fresh dill 1 lemon, juiced 1 tsp hot sauce 1 tsp salt Sauté onion in oil, on high heat for 15 minutes, stirring often so it doesn't burn. In a food processor, add cucumbers, cream cheese, dill, lemon, hot sauce, salt, and sautéed onions. Blend. Crunchy Cabbage and Glazed Mushroom Salad 8 oz sliced crimini mushrooms 1 tbsp olive oil 1 tbsp soy sauce 1 head green cabbage, sliced 3 cups fresh spinach leaves 2 cucumbers, diced 1 box cherry tomatoes, halved Dressing: 1/4 cup oil 2 tbsp sweetened rice vinegar 1/2 tsp mustard 1 garlic clove, minced 1/2 tsp salt Sprinkle of pepper Sauté the mushrooms in oil for 5 minutes, add the soy sauce and cook an additional 3 minutes, and let cool. Blend dressing and combine with all salad ingredients. Kale, Peach and Jicama Salad Kale or baby kale 2 peaches, sliced 1/2 jicama, cut in a small dice Balsamic Vinaigrette: 1/2 cup oil 1/2 cup balsamic vinegar 1 tbsp honey 1 garlic clove 1 tsp salt Blend well. Ahi Tuna Tartar with avocado, ginger and lime 1 lb. ahi tuna*, diced 2 cubes frozen ginger 2 garlic cloves, minced 1 tbsp olive oil 2 limes, juiced 2 tsp salt 1-2 avocados, sliced Toasted sesame seeds for garnish Combine ginger, garlic, olive oil, lime and salt, set aside until 15 minutes before serving. Combine fresh tuna with sauce and plate it, top with avocado slices, and sesame seeds. *I serve this is tiny glass bowls, individually. 1 lb. of tuna goes a long way here. I plated the tuna, topped it with one slice of avocado and garnished with sesame. This makes for a beautiful starter to the shabbos meal. Sous Vide Pickled Brisket Heat sous vide to 150 degrees, and place vacuum pack of pickled brisket for 6-8 hours. Slice and serve! Caramelized Sweet Potato with Green Tahini Greatest and easiest way to prep a sweet potato! 5 sweet potatoes, scrubbed (don't peel) 2 tbsp olive oil 2 tsp salt 1 tbsp Herbes de Provence or other herby blend Preheat oven to 425 or convection roast 425. Halve the sweet potatoes lengthwise. Prepare a lined baking sheet. Drizzle with half the olive oil, salt and Herbes de Provence. Put the sweet potatoes on the oil and spices, cut side down, pour remaining oil over the sweet potato skins and give it all a good rub. Roast for 45 minutes or more, depending on size, until the skin side gets a pretty, golden caramelization and the sweet potato feels softened. Drizzle with green tahini before serving. Green Tahini 1/2 cup tahini 1 bunch fresh parsley 1 lemon, juiced 1 tsp agave or honey 1 tsp slat 1 garlic clove 1/3 cup ice water Blend! Roasted Market Vegetable Medley 1 cabbage, cut into wedges 5 carrots, cut into wedges 1 onion, cut into wedges 2 peppers, cut into large chunks Olive oil Salt Preheat oven to 425 or convection roast 425. Prepare 3 sheet pans- 1 for the cabbage, another for the onions and carrots, and lastly for the peppers. Drizzle with olive oil and salt. Start with roasting for 25 minutes, and check every 10 minutes following, until vegetables are roasted and browned on edges. Pistachio and Cranberry Biscotti with Tea and Watermelon 1/2 cup sugar 1/2 cup brown sugar 1 1/2 cups flour 2 tsp baking soda 2 tsp vanilla 1 egg 1/2 cup oil sprinkle salt 1/2 cup pistachios 1/2 cup dried and sweetened cranberries Combine all ingredients in 1 bowl. Create 2 even logs with the dough, bake at 350 degrees for 20 minutes and slice immediately.

  • Shavuot Tapas Menu of 2023

    As Shavuot approaches, a time of joy and celebration, it's the perfect occasion to gather loved ones and indulge in a delightful culinary experience. This year, why not add a unique twist to your Shavuot festivities by embracing a tapas-style approach to your holiday menu? Picture an array of mouthwatering small plates, bursting with vibrant flavors and textures, designed to be shared and savored together. Whether you're seeking inspiration for a dairy-focused feast or looking to incorporate traditional Shavuot ingredients in creative ways, this tapas-style holiday menu will awaken your taste buds and elevate your celebration to new heights. Join me on a culinary journey as we explore an array of tantalizing dishes that capture the essence of Shavuot in every bite. Chag Sameach and enjoy!!! Love, Mushky Here are some of my Amazon Affiliate faves! 1- Hanging vases, if you are eating outside and have where to hang these, they are adorable! 2- You can hang tea lights as well 3- Pink bud vases spark so much joy! 4- Disposable cheesecake or mousse cups 5- Best way to make blintzes! Shavuot Tapas Recipes Fuzzy Kamikaze 2 oz vodka 2 oz peach puree Combine the vodka and puree, garnish with peach slice or lime slice, and top with ice Sea Salt and Rosemary Honey Challah I used this recipe and added the optional honey Braid challah or challah rolls, egg wash and top with rosemary sprigs and an even sprinkling of sea salt. Yogurt and Herb Dip 1/2 cup plain yogurt 1 cup fresh cilantro or parsley 1 cup mint leaves 1 jalapeno, seeds removed 1/2 a lemon, squeezed 2 garlic cloves 1 tsp salt Blend in a food processor or blender until smooth. Caramelized Onion and Kani Noodle Salad 2 onions, diced 1 tbsp oil 16 oz kani, roughly chopped 1 carrot, julienned 2 cucumbers, diced (Persian small ones) 2 scallions, sliced 1/2 package of thin rice noodles or rice sticks, cooked black sesame seeds for garnish Saute the onions in oil for about 20 minutes, until caramelized, add the chopped kani, season with salt and cook together with the onions for an additional 10 minutes. Combine the remaining salad ingredients and dress: 2 tbsp sesame oil 2 tbsp soy sauce 2 tbsp rice vinegar 2 minced garlic cloves 1 tsp fresh or ground ginger 1 tsp salt Handmade Cheese Blintzes and Blueberry Sauce Recipe from my mother in law- Mrs. Perlstein! Blintz Batter: 4 eggs 1 cup flour 1 cup milk pinch of salt 2 Tbsp sugar 1 Tbsp oil Combine eggs and flour, then add remaining ingredients. Let batter rest for 30 minutes. Use crepe maker or nonstick frying pan to make the blintzes. Filling: 1 lb. cottage cheese or farmers cheese 2 egg yolks 2 tbsp sugar 1 tsp vanilla Mix well. Place 2 tbsp of filling onto blintz wrapper and roll, tuck, roll. Finish off by lightly frying in oil until golden. Blueberry sauce: 1 cup blueberries, muddled 1 cup sour cream Mix together. Savory Spinach and Cheese Blintz Blintz Batter (tap to link to above) Spinach and Cheese Filling 1 onion 1 bag fresh or frozen spinach 2 tsp oil 1 tsp garlic powder 1 tsp salt 1 tbsp flour 1 cup shredded cheddar or mozzarella cheese Saute the above ingredients over medium heat. Add the flour and cool. and the cheese and fill the blintzes, fry until golden brown and cheese is melty. Feta strawberry avocado salad Romaine lettuce 2 cups sliced strawberries 1 avocado, diced 1 cup crumbled feta cheese Dressing: 1/2 cup oil 1/4 cup balsamic vinegar 2 tbsp honey or other sweetener 2 garlic cloves, minced 1 tsp oregano salt and pepper Mango and Spinach Tajin Salad Fresh spinach 2 cucumbers, diced (Persian small ones) 2 mangos, diced 2 shallots, thinly sliced Tajin dressing 1/2 cup oil 1 orange, juiced 1 lime, juiced 1 tsp salt 1 tsp Tajin or chili lime spice Creamy Broccoli Mushroom Soup 2 onions, diced 1 tbsp oil 2 broccoli heads, cut into florets 8 oz pack of mushrooms, diced 4 - 8 oz oyster mushrooms , diced 1 cup white wine 1 cup milk 12 cups water salt and pepper In a 6-8 qt soup pot, heat the oil and saute the onions for 10 minutes. Add the broccoli florets and saute for 5 minutes. Add the mushrooms and saute for an additional 5 minutes. Add the wine and let it simmer for 3 minutes and add milk (or milk alternative), water, salt and pepper. Bring to a boil and cook for 30 minutes. Dukkah Cauliflower 1 large head of cauliflower, cut into florets 3 tbsp olive oil 1 tbsp salt 2 tbsp Dukkah spice blend Parmesan cheese (optional) Preheat oven to 425 degrees. Combine cauliflower florets with olive oil and salt. Spread as a single layer on a sheet pan. Roast for 30-40 minutes until it's deeply colored and burning on the edges. Top with dukkah blend (trader joes or amazon) and optional parm. Roasted Fennel with Sliced Tomato and Pistachios 2 fennel bulbs, sliced thin 1 tbsp olive oil Salt 1 tomato, thinly sliced into rounds A handful of pistachios Preheat oven to 400 degrees. Combine fennel with olive oil and salt. Roast for 25 minutes. Layer the fennel with sliced tomato, and garnish with pistachios. Note- after roasting, fennel becomes a delicious, buttery, non licoricy deliciousness. Eggplant Crostini with Basil Creme 1 baguette, toasted and then sliced on an angle 1 eggplant, peeled 1 egg 1 cup panko crumbs 1 tsp salt Sprinkle of garlic, onion, pepper, smoked paprika, oregano and basil 1 tbsp parmesan cheese or nutritional yeast Oil Basil Creme 2 bunches of basil 1/2 cup mayonnaise 3 garlic cloves 1 tsp salt 1 tbsp parmesan cheese or nutritional yeast First choose to fry or bake the eggplant- and prepare a frying pan with a lot of oil, or a sheet pan, and preheat oven to 350 degrees. Slice the peeled eggplant 1/2" thick, and slice the larger rounds in half. Dip it into egg, and then dip into the panko, salt, spice, parmesan mixture. Either fry on place on sheet pan, drizzle with oil and bake for 45 minutes. Test the eggplants if they are soft and cooked through, if not give an additional 10-15 minutes. Blend the basil creme ingredients, and layer the crostini with the basil creme, with an eggplant and a spoonful of basil creme. desserts: Brownie Cheesecake Bites Brownie: 8 tbsp butter 1 cup chocolate chips 3/4 cups sugar 2 egg whites 1/2 cup flour 2 tbsp cocoa 1 tsp vanilla 1 tsp espresso powder Cheesecake layer: 1 lb. cream cheese 2 egg yolks 2 tsp vanilla 3/4 cup sugar 1/4 cup whole milk Preheat oven to 350 degrees, and prepare a 9x13 pan. Melt butter and chocolate chips, add sugar. Let cool. Beat in the eggs, flour, cocoa, vanilla and espresso. Mix all the cheesecake ingredients together. Place most of the brownie batter on the bottom of the pan, add the cheesecake layer over the brownie. Dollop the remaining brownie mixture. Bake for 40 minutes. Cool completely and cut into small squares. Braided Cheesecake 1 sheet puff pastry dough (10”x 15”) 8 oz cream cheese 3 oz white milk chocolate 1/2 cup confectioners sugar 1 egg yolk 1 tsp vanilla egg white for brushing Glaze: 3 tbsp hot water 1 1/2 tsp vanilla 2 1/4 cup confectioners sugar 3 tbsp butter 3 tbsp milk Melt white milk chocolate and combine with cream cheese, confectioners sugar, egg yolk and vanilla, and mix until smooth. Mark the puff pastry dough into thirds and fill middle third with cream cheese mixture. Make diagonal cuts at 1 inch intervals on each of the long sides. Do not cut into center filling area. Fold strips, alternating sides over the filling like a braid. Brush with egg white, and bake at 350° for 30 - 40 minutes. Combine glaze ingredients and pour over cheesecake plait while still warm. Optional: In picture, I added finely chopped toasted almonds. Reva's Cheesecake with Chocolate Ganache 1 lb. cream cheese 1 cup sour cream 3/4 cup sugar 2 eggs 2 tsp vanilla extract 1/4 cup flour Mix all ingredients in blender or mixer. Place in 2 graham cracker crusts and bake at 350 degrees for 35- 40 minutes. Ganache: 9 oz chocolate chips 1 cup whip topping Heat chocolate and whip cream until melted and thick. Spread over cooled cheesecake.

  • The Modern Seder: Pesach Passover of 2023

    Pesach inspires creativity. When working with limited ingredients, I'm always trying new things and pushing beyond my comfort zone. Cheers to 7 years of Pesach Ma Menus 🥂 I hope you enjoy, create and share away! Love, Mushky Salatim Starters: These are 5 options as a starter, served in small quantities. These can all be prepped in advance and refrigerated. Serves 6 1 ) Israeli Salad with MaMenu Pink Dressing 2 tomatoes, diced 3 Persian cucumbers, diced MaMenu Pink Dressing: 1/2 cup oil 1/4 cup lemon juice 1 1/2 tbsp sugar 1 tsp salt 1 small red onion Blend all together using an immersion blender or food processor. 2) Roasted Eggplant with House Made Mayonnaise 2 Japanese eggplants, largely diced 2 tbsp olive oil + 1 tbsp olive oil divided Salt Preheat oven to 400 degrees. Spread eggplant on a sheet pan and mix with 2 tbsp olive oil and a sprinkle of salt. Roast for 25 minutes. Take out of the oven, add 1 tbsp olive oil, if it looks dry- toss, and roast for an additional 20-25 minutes. Let cool. Mix in 2-3 tbsp house made mayonnaise. House Made Mayonnaise: 1 egg - at room temperature 1 1/4 cup oil 2 tbsp lemon juice 1/4 tsp salt Use a dry, tall jar or container, add egg, oil, lemon juice and salt. Blend all ingredients with an immersion blender, keeping the stick at the bottom of the jar, and slowly lift up to the top as it forms. 3) Tomato, jicama, mango and jalapeño salad 1 tomato, diced ½ jicama, diced 1 mango, diced 1 jalapeno, minced Season with 1 tbsp olive oil, 1 tbsp lime juice, 1 tsp salt. 4) Cooked carrot salad with minced red onion 6 medium-large carrots, peeled Salt 1 mini red onion, minced 1 tbsp olive oil 2 tbsp lemon juice Bring a large pot of salted water to a boil. Add whole carrots. Boil for 20-25 minutes until a fork can poke through easily. Drain water and cool. Use a crinkle cutter, and slice carrots about 1/2” thick. Add minced red onion, season with olive oil, lemon juice and salt. *If you use spices and herbs, definitely add some cumin, and fresh chopped cilantro. **Use the crinkle cutter to make potato chips, or to slice beets too 5) Beet and Apple slaw 1 large beet, peeled 2 apples, cored 1 tbsp olive oil 1 tbsp lemon juice 1 tsp salt Using the shredder of a food processor, shred the beet and apple, and season with olive oil, lemon and salt. Plating ideas: You can individually plate this Seder plate style, or on small or large section plates. Poached Steelhead Trout in Lemon and Grape Juice Serves 8 2 lbs steelhead trout, cut into 2” pieces 1 tbsp olive oil 1 red onion or 3 shallots 1 1/2 tsp salt 2 tbsp lemon juice 2 tbsp grape juice Marinate fish in lemon and grape juice for 1 hour. Sauté red onion in olive oil for 5 minutes. Add fish with juices and season with salt. Cook covered for 15 minutes. Oven Roasted Chicken with Orange and Lemon Serves 5-6 3 1/2 - 4 lbs chicken 1/2 cup lime juice 1/2 cup lemon juice 1 cup orange juice 1 lime, sliced 1 lemon, sliced 1 orange sliced 1 blood orange, sliced Salt Preheat oven to 350 degrees. Combine lime, lemon and orange juice. Place chicken in a baking dish, add all juices into the dish. Sprinkle chicken with salt. Arrange sliced citrus under and over chicken. Seal pan with foil. Roast for 2 1/2 hours. Brisket with Onion and Red Wine Sauce Serves 12-14 5-6 lbs brisket 2 large onions, thinly sliced 4 cups broth or water 1 cup red wine Salt Preheat oven to 275 degrees. Spread half the onions at the bottom of the pan or dutch oven. Season brisket with salt and place it on the onions. Add broth and wine. Cover pan tightly, and place in oven for 4 hours. Uncover and turn brisket over and bake for 1 hour. Slice against the grain. Strain all the juices into a pot and cook down to half, and serve this gravy with the brisket and top with the onions from the pan. Sweet Potato Pizza with Sliced Tomato and Onion Jam Serves 4-6 Absolute greatest discovery, and is definitely a keeper. Recipe from the Kitchen, and adjusted to Pesach. Olive oil 1 medium sweet potato, peeled and cut into even cubes 1/2 cup almond flour, crushed almonds or potato starch 1/2 tsp salt 1 egg Pulse the sweet potatoes in a food processor with the blade until coarsely ground, like large grains of salt. Move it to a mixing bowl and combine with almond flour, crushed almonds or potato starch, salt and egg. I tried the crushed almonds and potato starch, both delicious. Mix it until it comes together. Preheat oven to 400. Brush a baking pan with olive oil. Roll sweet potato mixture into a rough ball and press on the oiled pan creating thin pizza crusts as big or as small as you want. Brush the tops with olive oil. Bake until browned at the edges, around 25-30 minutes. I topped mine with sliced tomato and onion jam, and another with salsa verde, tomato, avocado and onion jam. Classically, try it with sauce and cheese. There’s so many ways to take this! Onion jam 2 onions, diced 2 tbsp oil 1 tsp salt 2 tsp sugar 1 tbsp red wine Saute the onions in oil for 35 minutes, mixing every 5 minutes until it turns into a deep golden color. Add sugar and red wine, and mix for 5 minutes. Zucchini Noodles Served with Salsa Verde Serves 6 2 zucchinis, julienned Salsa Verde: 1 jalapeno 5 tomatillos, husks removed 1/4 cup olive oil 2 tbsp lime juice 1/2 onion 2 tsp salt Broil jalapeno and tomatillo for 5 minutes on each side. Add to food processor and blend with remaining ingredients. Plate individually or in a serving dish, First placing a spoonful of salsa verde, then the raw julienned zucchinis and topped again with more salsa verde. Pineapple and Lime Sorbet Serves 6-8 1 lb or 4 cups of cubed pineapple 2 tbsp lime juice Sugar- optional Freeze cubed pineapple for 4 + hours until solid. Let it rest for 10 minutes, then place in a food processor with the lime juice and optional sugar. Process until smooth and creamy. Freeze immediately. *Can do the same with mango

  • Los Angeles Kosher Guide and Family Activities

    Dear friends, LA locals, and LA visitors! This is a compilation of my favorite LA Kosher eats, activities etc. It came together beautifully by picking the brain of @Esteemans, huge thank you! Happy reading, planning, and I'm always here to help. Love, Mushky *Disclaimers: This list is not sponsored, it has most options- not all, call before you go to avoid disappointment!! **Many kosher eateries work with Postmates, Uber Eats, Doordash or Grubhub to get food delivered directly to you. Most genius thing ever invented>>> Guide: Breakfast/brunch/lunch Pizza Sushi, Chinese, Thai, Israeli Uniquely LA Steakhouses Ice Cream Shabbat Takeout Kosher Markets Family Activities Indoor Activities Beyond the City FOOD Breakfast/brunch/lunch Mensch Bakery Great pastries, good brunch food, nice portion size. Borekas Sephardic Pastries Most delicious Borekas in the world, people actually wait in line for these. Beverly Hills Bagel Co. Good bagels, good donuts Tel Aviv Fish Grill. Greatest Israeli breakfast style spot, salatim, shakshuka, great fish, good dinner spot as well. Toast Cafe- Sherman Oaks Great brunch, great vibe Milky Way Beautiful remodeled, cozy, homey space. Good salmon, pastas and salad. TDF carrot cake & cream cheese frosting and cheese blintzes Great lunch and dinner spot They have FREE refills on all sodas, ice tea, lemonade and drip coffee! Trattoria Natalie Beautiful dairy restaurant, open for lunch and dinner. Packed on Saturday nights. Consistently good dairy fun foods, very kid friendly and accommodating. Bibi’s Bakery Israeli cafe and bakery vibes, breakfast and lunch place too Delice Bakery French bakery and cafe, similar to Mensch Pico Cafe Nice, spacious space. Great salads. Pat's Cafe A Pat's Restaurant baby, delicious, fresh cafe. La Brea Bagel Cafe and bagel shop, salads and pastries too Erin McKenna's Bakery A fun bakery free of harmful ingredients. Gluten-free, and vegan. Pizza Pizza Mark Cheapest pies, consistently good. Good salads. 550 Pizza New spot on Pico! Pizza Mayven Camp cafeteria vibes, very good crispy crust, eggplant pizza is bomb. I've been told my multiple people it is their favorite pizza shop. They have slurpee style blended drinks. Pizza Station Homey style shop, good pizza, lasagna and eggplant parm. They sell ice cream too. Nagila Pizza A pico pizza classic Pizza World Very good cauliflower poppers. Very close to The Grove and to LACMA Urban Lights Pizza Nosh , Agoura Hills Good pizza, very good cinnamon puffs Shalom Pizza Pico pizza shop, with delicious fish tacos Sushi, Chinese, Thai, Israeli, Burgers, Deli Meshuga for Sushi (2 locations) Delicious sushi Sushi Ko Sushi restaurant Shanghai Good, classic, family-friendly Chinese restaurant, serves sushi too Beverly Hills Thai Kosher So unique and delicious. Great curry. Tel Aviv Grill (multiple locations),-118.5897495,12z/data=!3m1!4b1 Delicious zaatar lafa, amazing falafel and shawarma Taeem Falafel shawarma shop, best variety of salatim Dr. Sandwich (2 locations),-118.3868467,13z/data=!3m1!4b1 Delicious Marrakech salad, and all around excellent Israeli food Holy Grill Israeli Grill bar Schwartz Deli and BBQ Fisherman's Bowl Poke bowl shop LA Burger Bar Schnitzly Pita Bu In Malibu! Israeli goodness right by the Malibu Pier Uniquely LA Newly Kosher! Basbussa Amazing vibes Lenny’s Casita- Must Try!! Mexican street food, party vibe Has the kid friendly foods, as well as the fun options for adults Next Door High-end Mediterranean fusion Amazing ambiance TLV Tapas Bar Amazing, high end cocktails and tapas (appetizer plates) Tierra Sur- Herzog Wine Cellars - Oxnard A trip! Seasonal incredible food, constantly changing up the menu, beautiful vibe Fish Grill Beverly and Pico locations. Both incredible. Jeff's Gourmet Sausage Factory Jewish deli foods all made with housemade meats. Kolah Farangi Persian Restaurant Steakhouses La Gondola: Really good lunch specials, good appetizers, cookie skillet dessert is bomb. Pats: Steaks, chocolate chip bread pudding Shilo’s: French Bistro and garden. Mushroom egg rolls, Tarte Flambe are fun dishes to try. Charcoal: Steaks, Israeli grill, nice cocktails Ice Cream Munchies Large variety of candy, ice cream, drinks, gift baskets. Staff is super patient and kid-friendly! Valley Swirl Ice cream shop that also sells Kosher Boba! There is a la brea location, and pico location. Shabbat Takeout Schwartz Bakery Got Kosher Challah Best challah, find it in any kosher market Lieder's Lenny's Shabbat Shuk Kosher Markets below also have shabbat takeout. Kosher Markets Western Kosher: Glatt Mart Koshco La Brea Market Ariel Market Cambridge Farms Family Activities Volunteer! Volunteer at Our Big Kitchen Los Angeles, a fun, family friendly volunteer exercise preparing kosher meals and desserts for the less fortunate. Santa Monica Pier: Ferris wheel, rides Bike rentals all along the beach bike path or right near santa monica pier More beaches: Annenberg Beach House Lot 8 North Has a cute playground, and good beach access Point Dume, Malibu or Zuma Beach nearby Do this with Pizza Nosh in Agoura El Matador Beach Cute sandy beach with really cool sea caves, lots of stairs to get down to the water, but pretty magical. Laguna Beach LACMA Urban Lights Beautiful instagrammable space, fun to run through Griffith Observatory and Griffith Park Fun drive up and down the mountain, great Hollywood sign and LA views, optional hiking, playgrounds, etc. You can do a short simple nature trail called Ferndell Trail that leads to a playground. You can also drive up to the observatory, and hike down the firebreak trail. Shane's Inspiration is another beautiful playground in Griffith Park. Bring a basketball! There is a fun setup of hoops there of all shapes and sizes. There are more hiking options off this space as well. Runyon Canyon Park Classic LA hike with beautiful views. Street parking. Westridge Trailhead Also plenty of other hikes in this area, family friendly with great views. Street parking. Note: There are many many more incredible hike options in the LA area, with mountain views, ocean views… Echo Park Lake 1 mile walking loop, swan boat rentals, playground in the park, and another great playground across the street at Belleview and Glendale streets. Warner Brothers Studio Tour An amazing studio tour where you can tour the actual set of Friends, Big Bang Theory, become an actor and see how it all comes together. Only for ages 5 and up. The Grove, Farmers Market LA’s shopping mecca, a spot to see and be seen. Pressed Juicery for healthy ice cream Boat Rentals Rent electric boats. Kids Space Children's museum- indoors and outdoors. LA Zoo Universal Studios / Universal CityWalk Knotts Berry Farm Indoor Play Options Craft Bar Super cute crafting spot, to unleash all creativity. Say Cheez LA Indoor children's playground- they have Kosher food! Trampoline Parks,-118.0390592,9.91z Hapik Rock Climbing Fun indoor rock climbing. Kids Empire Indoor playground. Kids World Family Fun Center Indoor playground. UltraZone Laser Tag Laser tag and some basic arcades Beyond The City Zachari Dunes Hotel in Oxnard Beautiful getaway, not too far from LA. All suites hotel, beach front, pool (not sure if its heated) and jacuzzi Amusement Parks: Six Flags Magic Mountain Disneyland Legoland Sea World San Diego Zoo Big Bear Lake Up in the mountains, for snow, skiing, tubing, sledding, cabins, or water activities Joshua Tree National Park/ Palm Springs Area Surreal, super pretty national park. Plenty of hikes for all difficulty levels. Palm springs is desert land, beautiful resorts, hot springs. Catalina Island Take the Catalina Express, and end up on a cute island with Italy vibes. Santa Barbara Beautiful beach town

  • 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

  • Sukkot Starry Night Menu of 2022

    Tis the season for menus and more menus. Happy Sukkot of 2022! Wishing you the best weather, the best chag, the best joy, and the best time. Yes the time in the kitchen is excessive this month, but you got this! Shana Tova, Chag Sameach. Love, Mushky My new faves! Loved these on Rosh Hashana!! These are a large cupcake size, they make smaller too, the lids do NOT stay on very well, they pop off easily, but I honestly didn't really need them, the lids and spoons are a fun added perk! They come in lots of great colors. Keep mosquitos out if that is an issue for you! Has 5% off, and perfect with the above citronella candles, comes in 3 colors. ~~~~Menu~~~~ Chai Hot Toddy 1 cup boiling water water 1 ½ ounces whiskey 2 tsp honey 2 tsp lemon juice, to taste 1 lemon round 1 cinnamon stick Per cup: Add boiling water to a mug, then add the whiskey, honey and lemon, mix to combine. Garnish with lemon round and cinnamon stick. 7 Seed Round Challah 2 Tbsp sesame seeds 2 tsp chia seeds 2 tsp flax seeds 2 tsp hemp seeds 1 tbsp nutritional yeast 1 tsp kosher salt 1 tsp fennel seeds 1 tsp cumin seeds (Can add poppy seeds, sunflower seeds, pumpkin seeds) Prepare and shape your 5 lbs. Challah recipe. My challah's pictured are about 14 oz of dough each. Let it rise for 15 minutes. Prepare 2 large bowls, one filled with water, and one with the seed blend. Dip the ready shaped challah into the water, and then dip in the seeds, place on sheet pan to bake. Let it rise for an additional 15 minutes. Bake. Balti Curry Quinoa Salad with sweet corn and cilantro 1 cup quinoa 1 3/4 cups water Sprinkle of salt 1 tsp balti curry 1 Persian cucumber sliced 1 tomato, diced 1 cup sweet corn (steamed from frozen is best, or canned) Fresh cilantro, for garnish 2 tsp olive oil 1/2 lemon, juiced salt to taste Combine the quinoa, water, salt and balti curry in a saucepan and bring to a boil. Cover and turn heat to low. Cook for 15 minutes. Turn off heat, and let quinoa rest for 10 minutes, then fluff with fork. Place quinoa in salad bowl, add cucumber, tomato, corn, and cilantro. Season with olive oil, lemon and salt. Candied beet salad with walnuts and balsamic vinaigrette 2 medium beets 2 tsp olive oil 1 tsp salt 1 tbsp honey 1 tbsp lemon juice Spring mix 1/2 cup toasted walnuts Balsamic Vinaigrette: 1/2 cup oil 1/4 cup balsamic vinegar 1 tbsp agave or maple syrup 1 tsp Dijon mustard 1 tsp salt Heat oven to 400 degrees. Peel and slice beets into wedges, combine with oil and salt and baking for 30 minutes. Add honey and lemon, mix well, and cook for additional 5 minutes. Blend all balsamic vinaigrette ingredients. Assemble salad by layering the spring mix, candied beets and toasted walnuts, drizzle dressing evenly over salad. Herb and Spinach Hummus topped with chickpeas and olives 29 oz can chickpeas (or 2 15.5 oz) 4 garlic cloves 2 tsp salt 1/4 cup olive oil 1/2 cup tahini 2 lemons, juiced 4 cups loose fresh spinach 1 handful fresh dill 1 handful fresh basil (or herbs of your choice) For garnish: Kalamata olives fresh dill chickpeas olive oil Drain and reserve a handful of chickpeas for garnish. Blend all ingredients together in food processor, add salt to taste. Garnish by spreading the hummus on a low rim bowl or plate, create a well using a spoon. Fill with garnish ingredients, and drizzle evenly with olive oil. Garam Masala Carrot and Coconut Soup 6 carrots 2 onions 1 tbsp olive oil 1 tsp salt 2 tsp garam masala 1 can coconut milk 3 cups water salt and pepper to taste Preheat oven to 450 degrees. Peel and slice carrots, slice onions and place on a sheet pan. Season with olive oil, salt and garam masala (or diy your own garam masala blend). Roast for 35 minutes. In a pot, heat the coconut milk and water, add the roasted carrots and onion. Bring it to a boil, and cook together for 15 minutes. Blend well with an immersion blender. Cauliflower Potato and Green Pea Stir Fry 1 small cauliflower head, cut into florets 3 medium Russet potatoes, diced 1 cup frozen green peas 1 onion, diced 2 tsp oil 1 tsp salt 1/2 tsp turmeric 1/2 tsp cumin 1/2 tsp coriander 1/2 tsp garam masala 1/2 tsp garlic powder 1/2 cup fresh chopped cilantro for garnish Bring a pot of water to a boil. Boil the cauliflower florets for 3 minutes, remove with a strainer, and set aside.. Boil the potatoes and green peas for 8 minutes, strain and set aside. In a large frying pan, saute the onion for 8 minutes. Add all the spices and mix to combine with the onions. Add the cauliflower, potatoes and green peas. Mix well and cook for 15 minutes Sous Vide Brisket with Pomegranate Reduction Pickled brisket 1 cup pomegranate juice 1/2 cup coconut aminos Buy a pickled brisket in a vacuum pack from your butcher and heat a sous vide to 175 degrees. Bring the brisket to room temp, and place it, in its vacuum pack in the sous vide. Cook for 24 hours. Heat the pomegranate juice and coconut aminos in a saucepan or frying pan, cook on a low boil, for 20- 30 minutes until it reduces. Pour into a glass jar and let cool. Slice brisket and serve with pomegranate reduction. Roasted Eggplant Curry served with brown basmati rice 1 cup brown basmati rice 2 cups water 1/2 tsp salt 4 Chinese eggplants 1 onion, diced 1 tbsp oil 2 cloves garlic, mined 2 tsp fresh minced ginger 1 tsp cumin 1/2 tsp coriander 1/2 tsp crushed red pepper 2 tsp salt 2 tomatoes chopped Garnish: 1/2 lemon, juiced Fresh cilantro Cook the rice and water in salt over low flame, covered, according to package instructions. Prick the eggplants, and roast at 400 degrees for 1 hour until softened. Remove skin, and chop the eggplant flesh. Place diced onion with oil in a saute pan, and cook for 8 minutes. Add garlic and ginger, and cook for 3 minutes, and add remaining ingredients. Cook for 5 minutes. Add the eggplant and cook for 5 minutes. Garnish with lemon and cilantro and serve warm, with rice. Lemon Cake with cream cheese frosting Served individually, or in a Bundt pan

  • Rosh Hashana Menu of 2022 - 5783!

    Shalom!!!!!! Happy almost Jewish New Year! I LOVE the chagim, I don't like how much time I spend in the kitchen, but I do enjoy a delicious meal with my family and community.... So time in the kitchen it is, and I'll do it with a smile! Wishing you all who are reading this a fabulous New Year, with only the greatest of blessings, joy and love. Shana Tovaaaaa Love, Mushky We begin with my favorite Amazon links: Baking cups (50 pack) for the Apple Crisp Cup or Honey Vanilla Cake They come in an assortment of colors and are standalone in the oven. Select Wines from Cotes Du Rhone Rosemary + Honey Crusted Challah Challah topping: 1/4 cup loose fresh rosemary 2 eggs 1 tbsp honey Blend, and brush over ready shaped and risen challah dough just before the oven. Mushroom + Thyme Bean Dip 2 8 oz boxes mushrooms, sliced 2 onions, diced 3 sprigs fresh thyme 1 tbsp oil 1 tsp salt 15 oz navy beans (or any white bean variation) 4 garlic cloves 1/4 tsp crushed red pepper Salt to taste In a large sautée pan over medium heat, sautée mushrooms and onion with the thyme (you can drop in the full sprigs and make sure to remove the stems before blending in the next step), the oil and salt. Sautée for 15 minutes. Next, in a food processor, add the navy beans, garlic cloves, crushed red pepper and salt, and add the mushroom onion mixture. Pulse a few times to combine, and season with salt to taste. Roasted Nutmeg + Carrot Salad with Pomegranate Seeds and Date Parsley Vinaigrette Vinaigrette 3 medjool dates, pitted 1 cup oil 1 cup loosely packed parsley 1 lemon, juiced 1 tsp talt Blend until smooth. carrots: 1 lb. bag of (colored) baby carrots olive oil salt and nutmeg Heat oven to 400 degrees. Slice carrots in half and spread on baking pan. Season with olive oil, salt and a little bit of nutmeg, and roast for 30 minutes. Salad: Spring Mix Nutmeg roasted carrots Pom seeds Drizzle dressing on top. Fennel and Tomato Salad with Basil The current season of grape tomatoes is so beyond delicious. Sweet, flavorful and juicy, it really shines in this simplistic salad. 2 fennels bulbs, thinly sliced 10 oz grape tomatoes 1/2 to 1 bunch of fresh basil, chopped *Can add arugula or spinach to make a larger salad, or can swap the fennel for arugula *Can add 1 diced avocado for an incredible dimension Dress it with 1 tbsp olive oil Juice of 1 lemon 1 tsp kosher salt Maple Bourbon Glazed Sea Bream Pictured is a red trout, not the sea bream, I did not have it on hand! 1.5 lbs sea bream fillets 2 tbsp olive oil 2 tbsp bourbon 2 Tbsp maple syrup 1 tsp salt 2 garlic cloves 1 tsp Dijon mustard Blend the marinade ingredients. Cut the fish to portion sizes (optional) Marinate fish in sauce for 1 hour. Roast at 450 degrees for 8 minutes. Garnish with herbs or scallions. Couscous with Roasted Squash and Apples 2 cups Israeli couscous ptitim (or Moroccan couscous) 1/2 tsp cumin 1/2 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp salt Roasted Squash: 2 cups of squash of choice, diced olive oil salt 1 apple, sliced Cook the couscous according to package instructions, cooking it with the added spices. Roast the squash at 400 degrees for 30 minutes. Combine the couscous with the roasted squash and apple. Leek and Zucchini Kugel 1 bunch of leek (2 or 3), white and light green part sliced 1 large onion, halved, and one half diced 1 tbsp oil 5-6 zucchini (5 if larger ones, 6 if smaller) 4 eggs 1/2 cup oil 1 1/2 tsp salt 1 cup flour half onion (see above) 1 tsp baking powder Begin by sautéing the leeks and diced onion on medium-high heat for 10 minutes. Shred the unpeeled zucchinis in a food processor. Transfer shredded zucchini and sautéed leeks + onion to a mixing bowl. In the food processor bowl, (no need to wash it) switch to the blade, and blend the eggs, oil, salt, flour, remaining half onion, baking powder. Heat oven to 400 degrees. Combine everything together, and place in 1 9x13, 2 9" round pans or 3 7" round pans. Alternatively, bake in a pie crust. Bake for 1 hour, (up to 1 hour and 20 minutes) until top is evenly browned. *Important Note: I added the sautéed leek to the recipe in honor of Rosh Hashana. Typically, this is made without the leek, and the whole onion gets blended with the egg, oil, flour mixture, no sautéing required. Beef Eye Roast Steak with Pomegranate Juice 2 lbs beef eye roast steak (feeds 4-6) 1 tsp salt 1 tsp curry powder 2 tbsp chopped onion 1 tbsp coconut aminos or soy sauce 1 tbsp olive oil 2 tbsp pomegranate juice Combine all the ingredients together in a ziploc bag and rest in the fridge for 1 hour. Bring a pan to high heat and sear the steaks (reserve the sauce) for 3 minutes on each side. Transfer to a baking dish. Cook out the sauce for 5 minutes until thickened and pour over meat. Cover and place in oven at 200 degrees for 1-2 hours until serving. Apple Crisp Cup with Whiskey and Pecans I used this recipe from serious eats- and its pretty great. Vanilla + Honey Cake Topped with Roasted Almonds Also known as Mom's honey cake. Certain classics we don't mess with, and trust me, I've tried! Turns out this recipe traces back to Ottawa, Canada, and is shared here in memory of Sharon Wasserman. She gave her recipe to my mother, and it is the recipe my mother has been using for 30+ years. Sharon was super passionate about her recipe, and I am so honored to be able to share it here, and spread this delicious holiday classic worldwide. *Sharon always used tea in her honey cake recipe. *The vanilla in this recipe is my addition. Yields 1 loaf: 2 eggs 1/2 cup sugar 1/2 cup oil 3/4 cup honey 2 tsp vanilla extract 1 1/2 cups flour 1 1/2 tsp baking powder 1 tsp cinnamon 1/2 tsp allspice 1/4 tsp nutmeg 1/2 cup brewed tea or coffee (I used an orange and cinnamon tea here, super!) 1/2 cup toasted sliced almonds for garnish Confectioners sugar for garnish In a mixing bowl, whisk the eggs, sugar and oil. Add the honey and mix until combined. Mix in the flour, baking powder and pumpkin spice. Brew tea of choice or coffee, and measure out 1/2 cup, and add to batter, mix until smooth. Grease 1 loaf pan and fill with honey cake batter. Bake at 300 degrees for 1 hour. Garnish with sliced almonds, and dust with confectioners sugar.

  • Summer of '22 Shabbat Menu

    Hello there summer of '22. This new Shabbat menu brings on summer love with blue lagoon cocktails and easy, fun, green and bright dishes. It feels GOOD to finally post another new fresh summer menu. Enjoy the pool, beach and all that summer bliss. Love, Mushky MENU Blue Lagoon Cocktail 1 cup lemonade 1/4 cup vodka 1/4 cup blue curacao Combine vodka and blue curacao, and top with lemonade and ice. Braided Challah Bagel Divide 1 ball of dough into 3 parts, roll into 3 very long narrow strands, braid, then connect the ends to form a bagel. Optional: top with everything bagel spice Garlic Herbed Vegan Butter 1 cup (2 sticks) vegan butter 4 garlic cloves 1 tsp salt 2 tbsp fresh rosemary 1 tbsp fresh thyme In a food processor, combine everything and process until smooth. Spread it in the dish it will be served in and refrigerate. Blackened Cod 1 - 2 lbs cod fish fillets salt, pepper, garlic powder, onion powder, paprika, thyme 2 tsp olive oil Season the fish evenly with the above spices. Heat a pan with the olive oil. Fry the fish on both sides for 3 - 5 minutes. Shiitake and Portobello Mushroom Salad Roasted mushrooms: 1 cup shiitake mushrooms, sliced 2 portobello mushrooms, sliced 1 tbsp olive oil 1 tsp salt 1 tsp garlic powder Salad: Spinach 1 large tomato, diced roasted mushrooms Dressing: 1/2 cup olive oil 1/4 cup apple cider vinegar 2 tsp Dijon mustard 1 tsp honey 1 tsp salt 1/4 cup fresh parsley Blend well and pour evenly over salad. Mint and Pea Salad with Zaatar 2 cups frozen peas Spring mix 1 cup fresh mint 2 tbsp zaatar 1 tbsp olive oil 1 lemon, juiced 1 tsp salt Sprinkle pepper Begin by bringing 3 cups water to a boil in a saucepan. Boil frozen peas for 2 minutes until bright green. Drain and cool. Layer spring mix with fresh chopped mint and top with peas. Garnish with zaatar. Drizzle with olive oil, lemon juice, salt and pepper. Overnight Roast Beef 5 lbs roast 2 large onions, sliced 1 tbsp salt pepper 2 cups wine Combine all ingredients in a large baking dish, seal tightly with cover or foil. Roast at 200 degrees for 10 hours. Tempeh and Sesame Broccoli over Quinoa 1 cup quinoa 2 cups water Cook 1 cup of quinoa in 2 cups of water. Bring it to a boil, cover and lower to lowest heat setting for 15 minutes. Rest for 5 minutes, and fluff with fork. 2 packs tempeh 2 tsp olive oil 2 tbsp coconut aminos 2 tsp agave 2 tsp garlic powder 1 tsp ground ginger 1 tsp salt 2-3 broccoli heads, chopped into florets Toasted sesame seeds for garnish Slice tempeh into sticks, heat a frying pan with the olive oil and cook tempeh for 4 minutes on each side until golden. Add the broccoli and cook for 1 minute. Add sauce ingredients and mix well. Cook for 5 minutes. Serve over quinoa. Garnish with toasted sesame seeds. Zucchini Panko Sticks 3 zucchinis, cut into sticks olive oil Adjika spice blend (or blend of your choice) 1 tbsp nutritional yeast 1/2 cup panko crumbs Toss the zucchini sticks with the remaining ingredients. Spread on a sheet pan in an even layer. Bake for 45 minutes at 400 degrees. Tahini Blondies So so delicious!! By Adeena Sussman

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