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Heyyy there Chanukah, I've missed you!! Let's get right into the spirit. Oh, if you missed the MaMenu Chanukah Stack, catch it here Dizzy Dreidel Cocktail (cosmopolitan) Per Cup 1 1/2 oz vodka 1 oz cointreau 1/2 oz lime juice 1 dash cranberry juice Ice Horiatiko Psomi Greek Country Challah Makes 3 loaves 2 tbsp yeast 1/2 cup warm water 1/2 cup flour Mix these 3 ingredients and let sit for 15 min, to activate. Then add 2.5 lbs of flour (about 8 cups) 1 tbsp salt 2 1/2 cups warm water 2 tbsp almond milk 2 tbsp olive oil 2 tbsp honey Knead well and rise for 1 hour, shape into loaves or braid into challahs, and rise for 30 min. Bake at 450 for 30-35 min. Its a crusty, hearty challah bread. Pummelo + Pear Quinoa Salad Lime Dressing: 1/4 cup lime 2 minced garlic cloves 1 tsp sugar 1 tsp kosher salt 1/2 tsp ground coriander 1/4 cup olive oil Whisk together. Salad Base with any greens of choice 1 cup cooked quinoa 1 pummelo, peeled and cut into large segments 1 pear, diced top with pecans or walnuts Roasted Eggplant Hummus 1 cup raw chickpeas: soak overnight, and then boil for 1 hour with 1 tsp baking soda until they are super tender and falling apart. Blend the strained cooked chickpeas with 2 garlic cloves, 1/4 cup fresh lemon juice, 2 tsp kosher salt, 1/2 cup tahini, and 1/2 tsp cumin until very smooth. Cut 1 big eggplant into chunks, mix with olive oil, salt, pepper, smoked paprika and little bit of cayenne and roast at 425 for 30 minutes, or until soft. To plate: scoop the smooth hummus into a shallow bowl, and using the back of a large spoon, smooth it around the sides, creating a well. Fill the well with the roasted eggplant, (chopped into small bite sized pieces) . Garnish with herbs, toasted sesame seeds, and a nice drizzle of olive oil. Black Sesame Ahi Tuna over Cucumber slice with wasabi citrus aioli Take 1 lb. ahi tuna,, and cut it into 4, lengthwise. Marinate it in 1/2 cup sesame oil and sprinkle of salt for 30 min. in the fridge. Next mix black sesame seeds with salt and pepper on a plate, and press the tuna into it, so it sticks well. Sear the tuna in hot skillet for 2 minutes per side. Slice 1 English cucumber into rounds, and thinly slice the tuna, top each cucumber with a slice of tuna and top with wasabi aioli> Aioli> Mix: 1/2 cup mayo, 2 tsp smoked paprika, 2 tsp wasabi, lemon zest and lime zest, 1 tbsp lemon juice, 1 minced garlic clove. ​ Falafel Flatbreads Base: Trader Joe's flatbread/pizza crust rectangle, toasted for a few minutes. Tomato and onion layer: 5 tomatoes chopped, 2 red onions sliced, 6 garlic cloves roughly chopped, 1/4 cup olive oil. 2 tsp salt, 1/2 tsp pepper, 1 tsp herbes to provence. Roast om 425 for 35 minutes. falafel layer: Blend: 1 15 oz can chickpeas, 1/2 red onion, 1/4 cup fresh parsley, 1/4 cup fresh cilantro, 2 garlic cloves, 1 tsp salt, sprinkle pepper, 1/2 tsp cumin, 1/2 tsp coriander spice. Blend and shape into balls or small patties and bake at 375 for 35 minutes. Assemble the flatbreads by spreading the tomato layer first, then crumbling down the falafel balls evenly throughout. garnish with olive oil and fresh herbs, and slice into rectangles. Olive oil chicken with stuffed olives 1/4 cup olive oil 4 chicken legs or breast, sprinkle with salt and pepper 1 onion, chopped 3 green peppers, chopped 1/2 cup dry white wine 1 cup pimento stuffed olives Combine all ingredients and bake at 425 for 2 hours. 1 1/2 covered, 1/2 hour uncovered. Beet Latkes with Horseradish cream Edamame and parsley couscous Cook couscous according to package directions, when finished cooking but still warm add cooked (and shelled) edamame, and a big handful of fresh parsley. Season with salt and pepper. Donut Holes with Maple Bourbon Glaze The purple cookbook  (aka the Spice and Spirit) Sufganiyot recipe  -halved 1 oz fresh yeast 3/4 cup warm water 1 tsp sugar Dissolve sugar and yeast in water and activate the yeast. Then mix with: 2 eggs 1/4 cup oil 1/4 cup sugar 1/4 cup almond milk 1/2 tsp vanilla 1 tsp lemon zest 3 - 3.5 cups flour. Let rise for 1 hour. Shape into Donut holes- small circles- (or any shape you'd like) and fry in a few inches high of oil, until lightly browned. Let cool and glaze. Maple Glaze Whisk: 2 cups confectioners sugar, 1/3 cup maple syrup, 1 tbsp - 2 tbsp almond milk, 1 tbsp bourbon and a dash of kosher salt.

Hello 2020 Fall Edition of a Shabbat Dinner Menu! I'm finally back to making Shabbat at home, and it's been an incredible Sukkot on the East Coast, I got some amazing foliage fix, followed by some Bat Mitzvah partying out West. May we always celebrate joyous occasions, with the people we love. Shabbat Shalom :) Love, Mushky Blood Orange Mint Hard Kombucha It's good! And Kosher certified. Link here. Sunflower and flax whole wheat challah Mom's recipe, with my seed addition. The seeds are 100% optional. Dissolve: 2 tbsp yeast 1 cup warm water 1 tsp sugar In large bowl or mixer: 3 cups warm water 1 tbsp salt 1/2 cup oil 1/2 cup honey 4 eggs activated yeast mixture 3 tbsp sunflower seeds 3 tbsp flax seeds 12- 13 cups whole wheat flour Knead until smooth. Rise for 1 hour in a warm place in the kitchen - near the stove. Separate a small portion of dough, and say the Bracha for Lehafrish Challah. Shape., and egg wash, top with sesame seeds. Rise again for 1 hour. Bake at 375 degrees for 15 minutes, lower to 350 degrees for 20 minutes, until deeply golden. Edamame Miso Tahini Dip 12 oz shelled edamame boiled or microwaved to package directions 2 tbsp miso 2 tbsp tahini 1 tsp salt 1/4 c olive oil Blend until very smooth in a food processor or blender. Portobello Crunch Salad Dressing 1 cup oil 1/4 cup apple cider vinegar 1/4 cup Dvash date syrup (or sweetener of choice) 2 tsp. salt 2 garlic cloves 1/2 red onion Blend well with an immersion blender or food processor. Salad: Fresh spinach Green cabbage, shredded Cherry tomatoes Crunchy portobello mushrooms Crunchy Portobello Mushrooms 4 Portobello Mushroom caps, cleaned and sliced Dip and coat in a light layer of mayonnaise Dip on all sides into a mixture of corn flake crumbs and salt. Bake at 400 for 25 minutes. I use these crumbs- https://amzn.to/3jytdio Chili + Oregano Salmon In a bowl, combine 1 tsp paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp chili powder 1 tsp coconut sugar 1 tsp salt 1/2 tsp dried oregano Evenly sprinkle over fish. Bake at 400 degrees for 12 minutes for a thinner salmon fillet, or 15 minutes for thicker or bigger pieces. Chopped salad with date mustard vinaigrette Salad: greens chopped tomato chopped cucumber chopped crimini mushroom chopped red pepper dressing: 4 medjool dates 2 tbsp yellow mustard Juice of 1 lemon 1 garlic clove 1 tsp salt 1/4 cup olive oil 1/4 cup water (it's a thick-ish dressing, add 1 or 2tbsp water as needed) cabbage chicken soup In a large pot add, chicken bones 1 lb. chicken breast 5 carrots 2 celery ribs 1 onion, peeled and keep whole 1/2 green cabbage head thinly sliced 1 can diced tomatoes 1 tbsp salt Black pepper Fill with water to the top. Cover. Bring to a boil, and lower to a simmer and cook for about 6 hours. Shred the chicken breast and serve. pineapple chicken In a pan, place 4 chicken thighs, 6 drumsticks Rub in Salt, pepper, paprika, garlic, onion into the chicken. Pour a 20 oz can crushed pineapple with juice over it all. Bake 350, covered, for 4 hrs. tagine fried brussels sprouts Heat the tagine pan or any cast iron. Add oil to coat the bottom. Place 1 - 2 lbs. Brussels Sprouts, halved side down. Cook without moving them in the hot oil for 8 minutes, getting a nice char. Cover, and cook for an additional 10 minutes, to steam. Remove from heat and season with salt, pepper, and garnish with fresh chopped herbs. cinnamon babka https://www.dinnerwithjulie.com/2018/03/28/cinnamon-bun-babka/

Hello Sukkot, and first fall menu of the year!! Hope the new season, and the new year brings on much blessing. Have a beautiful holiday, and enjoy the menu :) Love, Mushky Helpful Amazon Affiliate Links: My faves!! And so perfectly Sukkot. https://amzn.to/3jgjQ7G https://amzn.to/347N7Lj It is a great metal rolling cart, for in and out of the Sukkah. Great to hold food, drink or paper goods. Year-round I use it to store my onions and potatoes, and odds and ends on the bottom shelf. It comes in a few colors. https://amzn.to/33dYCBP Fun plush Lulav and Etrog https://amzn.to/3jfdVjd Awesome Metal Drink Tub MENU Maple Old Fashioned 2 oz bourbon or whiskey 1 tsp maple syrup 1 tsp water Stir together Add a dash of angostora bitters and an ice cube. Garnish with an orange peel Brioche Buns with Sesame and Chia seeds 1 cup warm water 2 tsp yeast 2 1/2 tbsp sugar 3 tbsp almond milk 2 tbsp oil 1 tbsp nutritional yeast (optional) 1 egg 3 cups flour Combine and knead the ingredients until a smooth dough forms. Rise for 1 hour. Shape- I did mini round brioche challah rolls. Rise for another 30 min. Brush with egg wash. Top with sesame and chia seeds. Bake at 400 degrees for 25 min. Spinach Basil and Plum Salad 2 large handfuls spinach 1/2 cup fresh chopped basil 1 thinly sliced red plum Dressing: 1/2 c oil 1/4 c date syrup (or maple, or honey) 1 garlic 1tso salt 1/4 of red onion Blend! (So delicious) Tomatillo Salad Cuite 6 medium tomato, roughly chopped 10 small tomatillo, roughly chopped 4 jalapeno, seeds discarded and chopped 4 garlic cloves, chopped 1 tbsp kosher salt 1/4 c oil Place in a pot or deep frying pan, as it tends to splatter. Bring to a boil. and lower to low-medium heat. Cook for a total of 2.5 - 3 hours stirring every 10 - 15 min. Cool completely before serving. *Note: I skip the step of peeling the tomatoes, so once cooled, I'll pick out the peels and discard. Avocado Dill Dip Use a food processor for ultimate creaminess. 2 avocados 1 garlic 1/4 - 1/2 cup fresh dill juice of 1 fresh lemon blend well until super creamy. Seal and refrigerate until serving . It stayed beautifully green all day for me, but I didn't try overnight. Miso Butternut Squash Harvest Salad Salad: spring mix miso roasted squash avocado (optional) quinoa (or any other grain) Toss Butternut squash 24 oz - cubed smaller 2 tbsp olive oil 1 tbsp miso 1 tbsp honey sprinkle salt Roast at 400 degrees for 30 min. mix after 20 min. Quinoa: 1/2 cup dry quinoa to 1 cup water Bring to a boil, cover, set to low, for 12 min. dressing: 2 tbsp oil 1 tbsp rice vinegar 1 tbsp miso 1 tbsp water Parsnip Apple Soup with Croutons 1 onion, sliced sautéed with 2 tsp oil in large pot for 10 min. Add 1 apple, peeled and chopped 4 large parsnips, peeled and cubed 8 cups water 1 tbsp salt Cook for 45 min, and blend until smooth. Baguette Croutons Cube 1 baguette, toss with oil and salt. Bake at 350 degrees for 30 min, or until crispy and toasted. Curried Beef Stir Fry 1 onion sliced 2 red pepper sliced 1 tsp salt 1.5 lbs. stew meat- cut into halves if big pieces 1 c water 1/4 cup yellow curry paste In a large sauté pan, add onion and red pepper. Mix for 5 minutes on high heat. Season with salt. Move the vegetables aside to brown the stew meat- for about 5 minutes. Add water and yellow curry paste, bring to a boil and simmer for 1.5 hours. Asparagus, Leek and Crimini Tart with Mustard Aioli Defrost 1 sheet of puff pastry dough, or cut about 9"x15" from a roll, and flatten it slightly with your hand. Prepare the vegetable toppings: 1/2 bunch of asparagus, trimmed 8 oz box crimini mushrooms, sliced (any mushroom works) 2 leeks, white part only, thinly sliced Season the vegetables well with olive oil, salt, optional Herbes de Provence, and a good sprinkling of nutritional yeast. Spread raw vegetables over raw puff pastry dough, leaving a thin border. Bake at 400 degrees for 25 minutes, or until puff pastry looks cooked, and vegetables begin to char on the edges. Serve with a mustard aioli: 1/3 cup mayo 2 tsp mustard 2 tsp whole grain mustard 1 tsp honey 1 tsp water Sprinkle garlic powder, salt and pepper. Drizzle over tart, or serve on the side. Stuffed Cabbage (holishkes) with Wild Mushrooms Dessert Cinnamon + Sour Cream Honey Cake + Nana Tea 1 c oil 1 c honey 1 1/2 c non dairy sour cream 3 eggs 1.5 tsp vanilla extract 3 cups flour 2 tbsp baking powder 1/2 tsp salt Topping: 1 tbsp cinnamon 1/2 cup coconut sugar Whisk or beat cake ingredients until smooth. Place half the batter in a greased 9x13 pan, sprinkle with half the topping mixture of cinnamon and coconut sugar. Spread the rest of the cake batter, and top with remaining cinnamon and coconut sugar mixture. Bake at 350 degrees for 40 minutes.

Happy New Year! Shana Tova Umetuka. May it be a year of health, of complete and total wellness for each of us. 2020 has taught us not to take our health for granted. May it be a good, and sweet new year, better than anything we've ever imagined. Thank you all for supporting MaMenu this year. Love always, Mushky *Big thank you to my awesome sister Menucha for your help in documenting and shooting all these fab recipes! **Check the Rosh Hashana archives for 4 menus of the past years!!! Helpful Affiliate Links This instant pot Sous Vide is a great price and clamps onto any pot you have. No need for fancy sealers, you just need Ziplocs (knockoffs zip bags tend to leak!) https://amzn.to/35nbPJT Here is a great tub to use with the sous-vide, it isn't totally necessary, since you can use any pot. https://amzn.to/2ZpQ4W0 These 12" tweezers/tongs are genius. I ordered a pair after seeing them featured at the bon appetit, and love them! Great for the grill, frying, and mixing. https://amzn.to/3hsQQrF MENU Rosh Hashana 5781 Always gotta start with nice drink: Rubis-Roc Rosé wine Epi Challah Rounds This is a simple, soft, delicious (baguette) dough that can be shaped any way...! The Epi is a fun variation to braiding, its to resemble a wheat stalk. 1 1/2 tbsp yeast 1 1/2 cups warm water 2 tbsp honey 4 cups flour 2 tsp salt Proof yeast in water with honey. Slowly add flour alternating with the salt, slowly, as you may not need all the flour. Knead for a few minutes. Cover and let rise for 30 min. Divide dough into 2, and roll into wide ropes. Using a food scissor, holding it flat- parallel to the rope, cut slits every inch or so, most of the way through the dough, and push it to the side, alternating sides (search youtube for an Epi loaf tutorial :) ) Let rise an additional 20 minutes. Preheat oven to 450 degrees. For added crunch, place a tray with a few ice cubes- these will steam the bread. Bake for 15- 20 minutes. *Making the stalk and then rounding it didn't work out too well. Best to shape into a round boule at the beginning, or into a baguette style load. Pomegranate + Cilantro Seared Cod 4 cod fish fillets (or any other white flesh fish) Season evenly with salt, pepper and garlic powder. Heat 1 - 2 tbsp of oil in a large frying pan, once oil is hot, sear the fish. Approx 5 minutes on the first side, and 3 min on the other, until fully cooked. (Cook time varies) While the fish is cooking, combine 1/2 cup pomegranate seeds, and a 1/4 cup finely chopped cilantro. Squeeze juice of 1 lime, with a sprinkle of salt. Mix and serve over fish. Fresh Fig and Jicama Salad 4 cups arugula 1 cup grape tomatoes halved 1/2 a jicama, peeled and cut into matchsticks 1/2 raw beet, julienned 1 carrot, julienned 1 cup fresh figs, quartered Dressing: 1/4 cup olive oil 1 tbsp balsamic vinegar 2 tsp maple syrup Zest of 1 orange 1 tsp salt Shake well to combine. Smoked Shiitake Mushroom + Pickled Red Onion + Egg Salad My spin on the classics :) Egg Salad: 7 hard boiled eggs, peeled 1/3 cup mayonnaise 2 tsp mustard 1 tsp salt Blend until very smooth in food processor. Serve with: Smoked Shiitake mushrooms: Slice about a half pound of shiitake mushrooms, season with olive oil, salt, and smoked paprika. Roast at 350 degrees for 30 minutes. Pickled red onions: Thinly slice 1 red onion, and place in a jar, covered with lemon juice or vinegar. Refrigerate for a minimum of 30 minutes before using. Roasted Eggplant with Spiced Tomato and Date Syrup 2 large eggplants, and 1 red pepper - cube and place on sheet pan, season with olive oil and salt and roast at 475 for 35 minutes. Blend together - 1 28 oz can tomatoes drained, 1 small onion, 2 cloves garlic, 1 tsp salt, 1/4 cup date syrup or maple syrup, 1/4 tsp cumin, cinnamon, coriander, and turmeric. Mix into eggplants and cook for an additional 25 minutes. Sous Vide Skirt Steak Season skirt steak with salt and pepper. Heat up a pot or large pan with oil, and once hot, sear skirt steak for 30 seconds on each side. Drizzle with some honey, and seal into sous vide at 130 degrees for 4 hours. Yellow Curry Matzo Ball Sliders Using matzah ball mix... I know right?! Use slightly less oil in the recipe and add 1 tbsp yellow or red curry paste. My curry is from https://www.instagram.com/benzsgourmet/ - they ship anywhere. Reserve some cooking water or chicken soup to serve the sliders. Sweet Soy Roasted Broccoli Cut broccoli crowns into florets, and spread on 1 or 2 sheet pans. Season with olive oil, and a little salt (keep in mind the soy sauce to be added after). Roast at 450 degrees for 15 minutes. Meanwhile combine 2:1 ratio of soy sauce to sweetener. I'll be using 2 tbsp soy sauce to 1 tbsp date syrup. Mix sauce and broccoli and bake for another 5 minutes. dessert: Chocolate Pomegranate Tart Prepare 1 graham cracker crust. In a mixing bowl combine: 1 1/2 cups cocoa 1 cup honey 3/4 cup melted coconut oil* 1 tsp vanilla pinch of salt 1/2 cup pomegranate seeds Whisk cocoa, honey, coconut oil, vanilla and salt until smooth, pour into crust, sprinkle the pomegranate seeds on top. Refrigerate until firm, and store in the fridge. *best to use coconut oil since it firms up nicely in the fridge Serve with whipped cream or vanilla ice cream. Spiced Honey Cake Recipe on this post https://www.mymamenu.com/post/rosh-hashana-2018

Rosh Hashana Dinner Menu!!!! It's going to be a 10 course meal. TEN!! amazing, seriously delicious courses, for A healthy sweet new year. Big thanks to the amazing Chef Sonya sonyasanford.com for her culinary input. 🍎Pomegranate cocktail 🍎mini raisin challah served trio of dips. honey sweet onion jam: sauté onions, add balsamic and brown sugar and let reduce. candied eggplant dip: Roast eggplant and pepper with oil, then add tomato sauce, lots of sugar and bake for a little longer. 🍎Lime sea bass with sweet chili relish CHIC made simple, page 192 🍎Mesclun and peach salad with raspberry vinaigrette Subbing the apricots for peaches, and champagne vinegar for raspberry vinegar. 🍎Fried Matzah Ball *warning: I can’t vouch for fluffy matzo balls here, I believe they come out more dense. 🍎Roasted maple bourbon carrots and parsnips - Tzimis http://www.delish.com/…/roasted-maple-bourbon-carrots-pars…/ 🍎Vegan sauteed leek and roasted squash galette Based on the above concept, with roasted squash. To save time, I may use puff pastry dough 🍎drunken chocolate figs 🍏🍏🍏🍏May we all be blessed with a wonderful, happy, and sweet new Year! Shana Tova Umetuka! 🍏🍏🍏🍏

New Year New Menu Festive Menu Honey & Sweetness Wishing you all an exceptional and successful year of 5778! Sultana Raisin Challah served with a choice of black-eyed pea hummus and sweet onion bourbon jam Cubed apple on Bamboo Sticks served over ginger infused honey I simmered honey with a big piece of ginger, and it took on the flavor beautifully. 4" Bamboo Picks 50 pcs.- http://amzn.to/2ft9PFl Rosewater Manhattan Cocktail Buy rosewater on amazon>> http://amzn.to/2fe5TLz Pomegranate and mango salad with creamy honey mustard dressing served with salmon + leek en croute Don't forget the head of the fish Salad: see recipe card > > > Matzoh Ball and Herb Stuffed Mushroom Instead of the panko, I will use Matzoh Ball mix, I like this one> http://amzn.to/2xrpoHv Miso Honey Glazed Carrots Fruity Minute Roast with Cinnamon and Nutmeg Roasted Pumpkin with beets and turnips Beautiful medley! Flaky Honey Twist served with fresh fruit How how beautiful is this Rosh Hashana table? #Healthy #holiday #Dinner #salmon #MaMenu #Salad #SideDishes #Dip #Cocktail #NewYear #Jam #Bourbon #Challah #MatzahBall #Roast #seasonal

SHANA TOVAH!  Rosh Hashana 5779- 2018 MENU 🍎🍯 🥖🍞Cinnamon Apple Challah (topped with streusel) Cube 2 apples, cover sugar and cinnamon, let sit for 15 minutes, then add right into Challah dough, optional- to top challah's with sweet streusel. 🍹🍸Cocktail: Manischewitz Daiquiri 4 cups apple cider 1 cup lemon juice 1 cup red wine 1 cup Manischewitz 2 cups dark rum 3/4 cups simple syrup (equal parts water and sugar boiled together) Orange peels from 2 oranges Apple, orange or pear slices, for garnish Combine all of the ingredients in a bowl and let it meld overnight.Serve in glasses over ice, garnished with apple, orange or pear slices. Don't forget: *fish head *apples + honey 🍓Dip 1- Strawberry Relish Combine 1/2 cup brown sugar and 1 tbsp water in a saucepan, on medium heat for about 5 minutes. Add 1/4 cup vinegar and 1 finely chopped apple- bring to a boil.  Lower heat and add 1/2 tsp red pepper flakes, 1 tsp fresh minced ginger, 1 minced garlic, 1 tbsp finely chopped cilantro, sprinkle of salt, pepper and cinnamon.  Remove from heat, and blend entire mixture with 1 cup strawberries until smooth, then add an additional 1 cup of strawberries chopped, for texture. 🍓Dip 2- Sweet Mango Chutney In a large pan, saute 1 chopped onion until soft, add 2 minced garlic cloves, 1 tsp grated fresh ginger, saute for another minute. Add 2 large chopped mangoes, 1 tsp mustard powder, 2 tsp spicy brown mustard, 1/2 tsp chili powder, 1/4 tsp turmeric, 1/4 cup sugar, 1/4 cup vinegar, 1/4 cup water.  Simmer for 15 minutes until thickens, stirring often so it does not burn. 🥗Salad 1- Arugula and Pomegranate salad 🥗🍊Salad2- Leek + Orange Cabbage Salad Sliced red cabbage, orange chunks, finely chopped leek, fresh parsley. Dressing: 1/4 cup olive oil, 2 tbsp red wine vinegar, 2 tbsp lemon juice, 2 tbsp honey, 1 tsp dijon mustard, 1 minced garlic clove, salt and pepper. 🐟Fish- Candied bourbon salmon  2 lbs salmon fillet, skin on. Spread 2 tbsp olive oil on pan and place salmon on oil.  Season salmon well with salt, pepper, paprika and smoked paprika, and 1/2 cup of brown sugar. Lastly, drizzle 1/4 cup bourbon on and around salmon. Let marinate for 1 hour.  Bake at 450 degrees for 15-20 minutes depending on your salmon, keep a close eye on it. 🍲Dill + scallion matzo ball soup Matzo Ball mix - plus oil/ eggs needed  4 scallions, thinly sliced and sauteed for 30 seconds 1/4 cup fresh minced dill sprinkle of ginger powder Mix well and refrigerate, shape and cook in water or in soup. 🥩Date + Allspice Roast  @Pearl Yerushalmi- thank you!!! And @Ella 2 (2 1/2-pound) boneless beef chuck roasts, each about 7x4x2 inches 4 teaspoons sugar 3 tablespoons olive oil, divided 1 pound onions, thinly sliced 6 tablespoons red wine vinegar 1/2 teaspoon ground allspice 2 cups low-salt chicken broth 1 cup orange juice 1/2 cup tomato sauce 2 cups pitted dates Preheat oven to 350°F. Sprinkle roasts on each side with salt, pepper, and 1 teaspoon sugar. Heat 2 tablespoons oil in heavy wide ovenproof pot over medium-high heat. Add roasts. Cook until brown, about 8 minutes per side; transfer to plate.  Add 1 tablespoon oil and onions to pot. Sauté until dark brown, stirring often, about 10 minutes.  Mix in vinegar and allspice; boil until reduced to glaze, scraping up browned bits. Add broth, orange juice, and tomato sauce; bring to boil.  Return roasts and accumulated juices to pot. Scatter dates around roasts.  Cover pot; place in oven. Braise roasts 1 hour. Turn roasts over, cover, and braise until tender, about 1 hour. Tilt pot; spoon off fat from top of sauce. Cool uncovered 1 hour. Can be made 2 days ahead. Chill uncovered until cold; cover and keep chilled. Preheat oven to 350°F. Transfer roasts to board, scraping sauce into pot. Cut crosswise into 1/2-inch-thick slices; overlap slices in baking dish. Spoon sauce over. Cover; rewarm about 25 minutes. 🥕Carrots with Mint + Shallots Wash, and cut 8 carrots into 1/2" thick slices, cook in salted water for 5 min (+) until tender, drain.  Saute 2 large shallots for 2 min, add 2 minced garlics, then add carrots, 2 tbsp chopped fresh mint, salt + pepper. Cook for another few minutes until carrots are hot and crisp. (serves 4) 🍚Cauliflower with sweet onions + raisins Cut 1 head cauliflower into florets, boil in salted water for 5 min, drain.  Caramelize 1 sweet onion, chopped, then add 2 minced garlics, and 1/4 cup raisins, and 1/2 cup bread crumbs, cook for 2-3 minutes- until crumbs are toasted.  Add florets to mixture, and cook until well coated, season with fresh lemon juice, salt and pepper. 🍰dessert: Pavlova- one of these> >https://www.chabad.org/ >https://www.collive.com/ 🍯>Spiced Honey Cake (Mom's - it's the best)

So so proud to present, MaMenu's 5 course Rosh Hashana Dinner menu. Don't hesitate to reach out with any questions, and share the link with friends! Wishing you all a Shana Tova, a blessed, happy and healthy sweet new year. With love, Mushky @mymamenu Decor Links: Our go-to for events. White Paper Doily Placemats: 12.5", 100 pack for $10.99 Wooden Plates 50 Pack- Dessert, Salad and Dinner Plate Sizes between $21-$25 Palm Leaf Plates 50 Pack (25 7", 25 10" square) $21.55 Wooden Cutlery 250 Assorted Pieces $15.99 Water Cups Compostable 50 Pack $16.32 First Course: Pineapple Mint Water cubes of fresh pineapple, mint leaves, water + ice in a large drink dispenser Apple Cider Irish Mule 1 part whiskey, 2 parts apple cider, 3 parts ginger beer. Combine in a large drink dispenser with ice- add apple and honey sticks for garnish. Jerusalem Valley Cabernet, Merlot and Petit Syrah Second Course Apples and honey dipping station Featuring pink lady apples, gala apples and golden delicious apples. With an apple corer $7.99- we will be serving it as apple donuts, thanks @estyperman Paired with cinnamon, mint, orange and lime flavored honey sticks. From my local grocery. Rum-Soaked Raisin Challah and classic challah Rum soaked raisin challah (recipe from purple cookbook raisin challah) 2 cups raisins 1 cup rum Soak them together for a minimum of 30 min. Then drain and discard rum. Dough: 4 cups warm water 2 tbsp yeast 4 eggs 1/2 cup oil 1/2 cup honey (or 1/3 cup sugar) Raisins (see above) 1 tbsp salt 15 cups flour (add the last cup slowly, as needed) individually served with Cinnamon Roasted Butternut Squash Dip topped with date syrup and sesame seeds. Recipe is from Ottolenghi Jerusalem Page 69 or click here *This recipe is incredible, the layers of flavor are magnificent. I buy ready peeled and cubed squash. The recipe also calls for Greek yogurt, I used non-dairy coconut yogurt by So-Delicious. The texture and taste is perfect. Third Course Sweet Orange Citrus Trout with Pomegranate Relish Fish marinade: for 1 lb. of white trout (or any fish, adjust cook times accordingly) Season evenly with salt. Mix: 1/2 cup orange juice 1 tbsp olive oil 1 tbsp lemon juice lemon zest 2 tsp honey pale ale mustard (or mustard of choice) Mix well, reserve about 1/4 cup of marinade, and pour over fish, refrigerate for 1 hour. Bake at 400 degrees for approx 10 minutes. Pour the remaining reserved marinade over cooked fish, and top with pomegranate relish- see below. Relish: 1/2 cup pomegranate seeds 1/2 cup finely chopped fennel 3 chopped shallots or scallions 1 handful of fresh chopped mint 2 tbsp olive oil 2 tbsp lemon juice salt and pepper Vegan Heart of Palm Crab Bites 30 mini Phyllo shells filling- process 2 cans heart of palm until just shredded Separately, combine 2 tsp of mustard, 1/2 cup (vegan) mayonnaise, 1/4 cup finely chopped fresh parsley, 2 tsp Old Bay seasoning, 1 clove of minced garlic and 1 tsp onion powder. Combine the shredded heart of palm with above mixture, and fill each shell. Date and Spinach Salad topped with Sweet Caramelized Onions Date dressing: 2/3 cup oil 1/2 cup lime juice 2 tsp lime zest 4 whole pitted dates (large or 6 smaller dates) salt and pepper Blend. Salad: Layer spinach, sliced cherry tomatoes, cubed avocado (optional), 1 cup finely chopped dates and caramelized onions. Caramelized onions: Saute sliced onion in olive oil for about 45 min. stirring often, sprinkle a teaspoon of brown sugar about halfway into the cooking. Fourth Course 72-hour Sous-Vide Brisket Served with Leek Jam (put it up on Thursday noon to be ready on Sunday noon) Season brisket well with salt, pepper, paprika, smoked paprika, chili powder, garlic powder, onion powder, cayenne pepper and brown sugar. Seal and cook at 135 degrees for 72 hours. thanks @ebcateringco ! Leek Jam: In a small pot, combine 2 cups of vinegar and 2 cups sugar. Heat until sugar dissolves. Add 5 sliced leeks and 3 rosemary sprigs and simmer on low for 90 minutes. Once brisket is finished in the sous-vide, top it with the leek jam and roast it in the oven at 450 degrees for 15 min. Carrot and Blueberry Muffin Cups - thx to my dear mother in law! 4 cups grated carrots 4 eggs 3/4 c oil 2 cups sugar 2 cups flour 1 tsp baking powder 1 tsp baking soda 1 pint blueberries (or blueberry pie filling) Mix, divide into muffin tin, drop in a few blueberries or put a spoon of pie filling into the center of each one, and bake at 350 degrees. Jasmine Rice + Roasted Beets 6 beets: trim ends, rub with oil and wrap in foil. Bake at 400 degrees for 1 hour. Let cool, reserving all beet juice. Peel and cube. Cook 2 cups jasmine rice according to package directions. Thinly slice 1 cabbage head, and 1 bunch fresh parsley, Combine beet juice with 1/2 cup lemon juice, 1/2 cup non dairy sour cream, 2 tbsp red wine vinegar, 1 minced garlic clove, and salt. Put all components together in a large dish and serve warm or room temp. Aubergine Rounds with herbed (pareve) Yogurt Sauce and Pomegranate 2 eggplants 2 tbsp olive oil 1 tbsp salt 1 tsp pepper 2 tbsp sumac (or your favorite spice blend) Herbed Yogurt Sauce: 1 cup plain Greek or coconut yogurt 1/2 cup fresh cilantro 3 scallions 1 clove garlic 1 lemon, squeezed 1 tsp salt Pomegranate Seeds for garnish Preheat oven to 500 degrees. Slice eggplants into 1" rounds, and season both sides with olive oil, salt, pepper and sumac. Roast rounds for 15 minutes. Blend yogurt sauce ingredients in a food processor or with a hand blender, and spread over eggplants. Garnish with pomegranate seeds. Fifth Course Bourbon Honey Cake By Ina Garten, click here- thanks for the inspo @the_modestmom she uses coffee- I'll be using a flavored tea Apple and Cinnamon Cream Cannolis (thx Chaya Sperlin!) Peel and slice 3 red tart apples, place in a frying pan, add a few tbsp of oil, cook for 20 minutes and add 1 tsp of cinnamon. Cool and blend. Whip 16 oz of whip cream add 3/4 cup* of above cooled blended apple sauce mixture, 1/2 of a box of Jello vanilla pudding. *my blended apple sauce came out pretty thick, if yours is thinner, more watery, Start with a 1/2 cup and add as you go along. Pipe into cannolis. Drizzle with melted chocolate if desired. Ginger Turmeric Herbal Tea

One of my super favorite people got married last week, and a few of us teamed up for an epic Sheva Brachot celebration. Here is a taste. It was a 5 course dinner, representing the roots of the newly married couple. First course: Brooklyn Salmon Herring (ceviche) + vodka. Scallion beer bread with rosemary - recipe here Garlic Confit: In an oven safe dish, place 2 cups of peeled garlic cloves, 4 sprigs of thyme, 2 bay leaves, 1 tsp salt, 1 tbsp of black peppercorns, and covered with 2 cups of oil. Baked at 350 for 40 min. Second course: Morocco Moroccan carrot salad Fennel chickpea and green olive merguez tagine. I sliced 1 onion and 4 fennel heads and sauteed them in a very large frying pan (didn't fit to fry in my tagine, so I transferred it afterwards.) I salted it and added Ras El Hanout spice, and cooked for about 30-40 on low. Then added about half a pound of chickpeas, and a can of pitted green olives. Finished off with sliced Merguez sausages. Tagine!! I have this Kook one from Amazon. https://amzn.to/2QmgByz Third Course: Israel! Potato Bureka with mushroom reduction and fresh and cooling Israeli salad. Fourth: Montreal! Just letting you know, that bagel is homemade from scratch. The meat sat in a lovely sous-vide bath for approx 50 hours. at 140 degrees. It was so perfectly cooked!! It was a "top of the rib roast". I rubbed it with a little olive oil, Dvash date syrup with cayenne, salt (evenly salt it very well), and a few sprigs of rosemary. Poutine is roasted potatoes, gravy and cashew 'cheese' sprinkled on top. Dessert! Homemade cookies + Ice cream = ice cream sandwiches. They really hit the spot in this heat. Mazal Tov!

Itinerary: Los Angeles, CA to Chicago, IL Tuesday early AM- LA > Arches National Park, Moab, Utah (11 hours) *We skipped through Las Vegas, Zion and Bryce National Parks having done those in 2017. Tuesday Night- Camping at Canyon Wren, Arches Wednesday- Arches > Denver, CO (6 hours) Via: Vail, CO Georgetown, CO https://www.georgetownlooprr.com/ Was a super cute 1 hour long train ride through the mountains, dating back to the 1880’s. Dinner at Brooklyn Kosher Pizza, Denver, CO Thursday- Denver, CO > Rocky Mountains National Park (2 hours) Thursday night- Rocky Mountains > Omaha, NE (8.5 hours) Friday- Omaha > Chicago (7 hours) Crossed bridge from Nebraska into Iowa! Lunch @ Maccabi Deli in Des Moines, IA. FINAL DEST: CHICAGO!! So what did we eat? We loaded up a cooler, following this graph, and ate beautifully. * Milk freezes beautifully and quite solid, it doubles as ice for the rest of the cooler and stays frozen for the longest. Here are some helpful affiliate links on key items we brought with us: Our sweet Osmo phone stand and video stabilizer took all these family photos. In Covid times, it's funny to ask people to take our photo. This stand stood on our car, and in sand piles... anything for a photo! https://amzn.to/3k6Q2eB Propane Burner https://amzn.to/33qCyUT Always test it before your trip! Don't forget a lighter, pot/pan, utensils, pam. Ziplocs! Bring a box, somehow the few I bring is never enough. https://amzn.to/2XvmM7t Loads of water- we keep a few 2.5 gal spout waters in the car for drinking and hand washing. Dramamine Motion Sickness Relief-veryyy important to keep the car smelling nice! https://amzn.to/33tqZws KIND breakfast bars, variety pack. My kids loved these, filling, small and easy. https://amzn.to/3ifH50O More things to pack: Off, sunscreen, sweaters, bandaids, medicine bag (arnica, tylenol...) garbage bags, paper plates, cutlery, coffee cups, a huge stash of shopping bags in the glove compartment to keep swapping out the garbage at gas stops, overnight bags with clothes and pj's divided by day. KIDS! The million dollar question I got was How do you do this trip with kids? And it's a great question, because it can be so pleasant or downright miserable depending on your mood, and their moods. So here a few points. 1- Keep your (the adults) mood calm and positive, keep well fed, and comfortable. 2- Prepare yourself and kids about the time spent in the car. You really need to wrap your head around that idea and prepare mentally for a roadtrip. 3- Stop often!! A little bathroom and stretch-your-legs stop for 10 minutes goes a long way! 4-Music. Take turns being DJ + dance partyyyy. 5- Each kid packed a backpack with 1 book, 2 bare books, coloring supplies and 1 toy to keep busy. These https://amzn.to/30xH2Hn, my sister in law is a genius! If the kids are old enough, it can be used to journal the trip, youngers color and draw... Target also carries them sometimes in the dollar section. 6- When all else fails, the Amazon fire tablet saves us. I love the kids feature, that it is totally password protected and locks after my set amount of time. https://amzn.to/2EZlFGT CAMPING First! Choose a camping spot. We booked our Arches campsite - Canyan Wren - at recreation.gov. We've also had great luck in the past with hipcamp.com/i/chayas the airbnb for campsites. Some of the coolest, most hip campsites are listed there. If you use my code, we each earn $10. Second! Create your camping crate in one of these https://amzn.to/2DDSzfA 27 Gal bins. Stores all your gear, airtight, waterproof and clean, and that it is so easy to grab and go when you decide to head camping. In it you should store -your tent (there's quick and easy pop-up tents, and the classic ones that take longer and more effort to set up- but is a really fun activity for the kids. -Rubber mallot https://amzn.to/3ks5z94 to get the pegs in securely. -Hard plastic pegs for desert land camping (the metal pegs won't do the job.) -Cooler, propane cylinder, camping burner and lighter for hot food. https://amzn.to/33qCyUT -light: headlamps are a game changer! https://amzn.to/2DOypiL -Classic flashlights for the kids, and a lantern for the top of the tent https://amzn.to/3fyoqeM -Sleeping bags, 1 per person + yoga mat/camping sleeping pad or blowup mattresses + foot pumps https://amzn.to/3gD2K2B . -camping chairs - 1 per camper- unless you know there will be a picnic table https://amzn.to/2DmozoJ these Coleman ones are great, but Walmart has them for super cheap. -Extra toilet paper, wipes and water are always useful. Camping Notes: ~Get to your site a good hour or 2 before sunset. You want to be fully set up before dark. ~We love it!! We love the limited cell service, star gazing, smores (tho in Arches we couldnt light a camp fire 😂) so cold smores! The freshest air... ~KEYS get a carabiner clip or something to that effect to attach your car keys to you or to your tent. We locked our keys in the car the first time we went camping... It's a great story to tell the grandkids one day, but super stressful. ~Bathrooms: Know what you and your family can handle in regards to bathrooms, each campsite is different, some have proper toilets and running water, some are porta-potties, or a hole in the ground... :) Return Trip: Chicago > LA There was a slight change of plans, so our return trip had a lot of driving crammed in. (not so recommended, but well worth it!) Monday night (with kids, if you want to cover a lot of ground, night driving + a lot of caffeine is the way to go!) Chicago, IL to Mt Rushmore, South Dakota via Wisconsin, Minnesota, and Sioux Falls, SD. Tuesday morning: Mount Rushmore National Memorial Custer State Park - Needles Highway Then on to Yellowstone National Park Wednesday From Yellowstone through Grand Teton National Park Jackson, WY - beautiful and super cute city. Salt Lake City, Utah Thursday Las Vegas, and home to Los Angeles! MENU! Happy and Safe Travels!! Love, Mushky

These summer weeks slip through my fingers, much too quickly. It's Friday before I turn around! Enjoy this healthy, light and tasty Shabbat dinner menu. Have a joyous, healthy and safe Shabbat Shalom! -Mushky PS Stay tuned for an epic road + camping trip- will post about it here eventually, and always at instagram.com/mymamenu. This will be our 4th summer doing a family camping trip, and I can't wait! Summer Margarita Per cup: 1 oz lime juice 1 oz cointreau 2 oz tequila Stir together, add ice and lime wedge Sourdough Challah Buy it or bake it! #goodluck!!! I figured I'd give it a try with it being a massive trend during Covid-19 stay at home days. It requires lots + lots of love and care. I used a mix of info from everywhere. King Arthur Flour's website was super helpful, as well as Youtube videos :) I'm no pro, but this picture is on point. You need a kitchen scale ( I have https://amzn.to/2ClhV1m ) and I used my Tagine (I have https://amzn.to/30ph080 ) instead of a dutch oven to bake it in. Hummus from scratch 1 lb. dry chickpeas Cover with water and soak overnight. In a pot, place soaked chickpeas, covered with water. Add 1 tbsp salt, 1 bay leaf, 3 cloves garlic, an onion wedge, sprigs of fresh parsley or cilantro, a dash of cayenne pepper. Bring to a low boil, cover and cook for 1 hour. *Adding these aromatics to the cooking water, gives the chick peas so much delicious flavor, that the hummus ingredients are very simple. Drain, and cool. Blend: 3 cups cooked chickpeas 1/4 c tahini 2 garlic cloves 1 tsp salt 1/2 tsp cumin 1/4 c water Plate as a well, fill with olive oil and fresh herbs. Pan Seared Halibut with Chili Gremolata Season halibut fish (skin on) with olive oil, salt and pepper. Sear the skin side in hot oil in a frying pan- without moving it for 4 minutes. Finish baking in the oven at 350 degrees for 10 minutes. Alternatively- if there's no skin bake at 400 degrees for 15 minutes. Once baked, top with gremolata- Blend or finely chop: 1 small bunch parlsey, 1 minced garlic, juice of 1 lemon, 1/2 jalapeno pepper and 2 tbsp olive oil Crispy roasted mushroom and heirloom tomato salad Slice 8 or 16 oz of mushrooms (any variation, I used button) Season with olive oil, salt and pepper. Bake on a sheet pan at 400 degrees for 25 minutes. Once it comes out of the oven give it a light drizzle of balsamic vinegar and cool. Layer greens (romaine or spinach, or arugula) Crispy mushrooms Halved or quartered heirloom tomatoes Dressing: 1/4 cup olive oil 2 tbsp lemon juice 3 tbsp coconut aminos (or 2 tbsp soy sauce + 1 tbsp maple syrup) 1 tbsp dijon mustard 1 clove garlic,minced 1 tsp salt Miso Chicken and Vegetable soup In an 8 qt pot- cook together for minimum 3 hours: 2 chicken legs or breast bone in Zucchini Carrots Onion Fresh Ginger 1 tbsp salt 3 tbsp miso Scallions for garnish Can drizzle sriracha for added heat. 3 layer (healthy-ish) almond butter caramel bars Thank you Sarah! These are SO good! I used regular flour - oops :) https://rachaelsgoodeats.com/healthy-twix-bars-gf-df-refined-sugar-free/

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.