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  • Spring Shabbat Menu! 4/23/21

    Spring Shabbats!! Spring basically means summer, the best, most fun time of the year. Enjoy this new spring menu, I loved bringing this one together. I know I say this every time, but this one is special. For example, the Toum, it's the greatest. This shabbat is also the 17th Yartzeit, the anniversary of passing of my grandfather, Rabbi Raskin of Casablanca, Morocco. This Shabbat menu is dedicated to him, for all the love, joy and care he passed on to everyone he knew in his Jewish community in Casablanca. We extend blessings of long life, and health, and nachat to my incredible "Bubby Morocco"! Shabbat Shalom!! Love, Mushky Amazon Affiliate Links: Harrissa for my Morocco-ness $9.99 Cake Stand, and fill it with the cookies posted at the bottom, for Mother's Day! $44.99 The Summer item you need. I use it daily. The Sandwich Maker! $19.96 Dvash!!! In all my recipes! 2 pack, $15.99 Waffle Dish Towels Comes in all colors 4 for $14.99 French 75 It's probably been a year and a half since I proper went out to eat. They served this lovely lovely cocktail with gin and champagne, and of course it goes on my menu! Classically made as follows: 1 oz gin 1/2 oz lemon juice A dash maple syrup or simple syrup 2 oz champagne Combine gin, syrup, and lemon juice in a cocktail shaker filled with ice. Shake vigorously and strain into an iced champagne glass. Top up with Champagne. Stir gently. Red Pepper and Cumin Challah 2 red peppers, grilled on all sides until charred, skin removed and finely diced. 1 1/2 tsp cumin seeds I added the above 2 ingredients, before kneading, into my classic- small 4 cup challah batch. It made 2 medium-large challahs and baked for 40 minutes at 350 degrees. Black Garlic Red Snapper Fabulous fish, has a good crispy top 4 red snapper fillets ~ approx 1.35 lbs Salt Pepper Garlic powder Onion powder Paprika Black garlic (trader joes) 1 lemon, cut into wedges Evenly season the top of each fillet with the list of spices above (can alternatively use your favorite fish, adjust cooking time according to thickness, red snapper is fairly thin). Heat a large frying pan with a little oil to coat the bottom, to medium heat. Place top seasoned side down into the oil and crisp, unmoving, for 5 minutes, and it develops a nice crispy char. Flip it over and cook the other side for 30 seconds - to 1 minute to ensure the fish is fully cooked. The fish may fall apart, or separate, but this is fine and adds to its rustic, charred look. Garnish with fresh thyme and lemon wedges, the fresh squeezed lemon adds the perfect finishing touch. Toum- Lebanese Garlic Dip Cool beyond words. The texture, flavor is incredible. The way it whips into a vegan mayo is unreal. Thanks to for the recipe! Watch the Reel here. Warning!!! It is strong! A very powerful garlic flavor, but you will love it! It makes a lot, but holds up well in the fridge. 1 cup garlic cloves peeled 1 tsp salt 3 cups oil (canola, vegetable etc not olive) 1/4 cup fresh lemon juice a food processor or blender Begin by pureeing the garlic and salt until well broken down, scrape down if needed. Next juice your lemon, and prepare it near the 3 cups of oil. While the machine is on, slowly drizzle in about a half cup of the oil, then alternate to about a teaspoon of the lemon juice, continue to alternate the oil and lemon juice until you use it all. Give it the time, it will take about 10 minutes. It will emulsify into a magic thick texture. It is so tasty. I have not yet tried tried this, but I plan to add additional herbs or olives to pop the flavor even more. *The lemon bowl says this holds up to a month, refrigerated. Red Leaf Lettuce Salad with Date Dijon Vinaigrette You know my date syrup obsession, thanks Dvash! This dressing, and full package deal of a salad is awesome. 1 head chopped red leaf lettuce 1 lb. brussels sprouts 1 bunch asparagus 3 scallions, thinly sliced handful of shelled pistachios Steam the brussels sprouts: In a pot, add enough salted water to cover just the bottom, add the brussels sprouts and cover the pot, steam for 10-12 minutes and slice. Steam the asparagus for 5-8 minutes, same as above. Cut into thirds. Layer the salad with the lettuce, brussels sprouts, asparagus and scallions, top with pistachios and drizzle the dressing. Dressing: 1/2 cup oil 2 tbsp Dijon mustard 2 tbsp date syrup 2 garlic cloves 1 lemon, juiced 1 tsp salt Shake of pepper Blend with hand blender or food processor. Bok Choy Caeser salad with Smoky Tempeh Croutons Fabulous, fresh and fun salad. 4 baby bok choys, thinly sliced 1 pack tempeh, thinly sliced and then cubed Tempeh croutons: On a sheet pan, toss the tempeh with 1 tsp coconut aminos, 1 tsp apple cider vinegar, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, 1 tbsp olive oil, 1 tbsp maple syrup. Bake at 350 degrees for 25 minutes. On the same pan, in a corner, place 4 peeled garlic cloves with a little oil to cover in a silver foil packet, and seal shut for roasted garlic in the dressing. Dressing: 4 roasted garlic cloves- see above 2 tbsp nutritional yeast 1 lemon, juiced 1 tsp salt 1 cup mayonnaise Blend well. Toss the bok choy with the dressing, and add the smoky tempeh on top as croutons. Thyme Roasted Portobello and Shiitake Mushrooms 1 lb portobello mushrooms, cleaned and sliced 1/2 - 3/4 lb. shiitake mushrooms, cleaned and sliced 3 handfuls fresh spinach 1/4 cup olive oil 2 tbsp white wine vinegar 4 fresh garlic cloves, minced 1/2 cup chopped fresh parsley 2 tsp salt 2 sprigs fresh thyme, chopped 4 sprigs fresh thyme, keep on stem Toasted sesame seeds, for garnish Prepare 3 sheet pans, for each mushroom and for the spinach. Preheat oven to 350 degrees. Combine the olive oil, vinegar, garlic, parsley, salt and chopped thyme. Place the sliced portobellos on one sheet pan, and pour half the above mixture over it and gently toss it. Do the same with the shiitakes and the other half of the mixture. Trim and place the loose thyme sprigs over the mushrooms. Bake the portobello mushrooms for 30 minutes. Bake the shiitake mushrooms for 20 minutes. Spread the spinach onto the sheet pan, season with 2 tbsp olive oil, 1 tsp salt, and squeeze 1/4 lemon over it (really a little for the citrus punch, but not to overpower.) Bake for 10 minutes. To plate, layer the spinach on a large flat serving plate, and top with the mushrooms. Garnish with toasted sesame seeds. Tomatillo Salsa Braised Chicken 10 medium sized tomatillos (1.25 lbs) 1 jalapeno, seeded 1 bunch/ 1 cup fresh cilantro 3 garlic cloves 2 limes, juiced 2 tsp salt 1/4 cup olive oil 1 chicken, cut in 8s (or 4 chicken legs) Salt Season chicken evenly with salt on both sides. Heat up a large sauté pan with a lid, with a little oil. Sear the chicken, skin down, for 15 minutes. Blend the salsa: tomatillos, jalapeno, cilantro, garlic, lime and salt. Flip the chicken, spoon on 1 1/2 cups of the salsa over the chicken, cover, and simmer on low for 1 hour. Spoon some additional fresh salsa when plating. Green Pea "Farfalle" 1 cup farfalle 2 cups water 2 tsp salt 1 tsp oil 1 1/2 cups frozen green peas 1/2 cup panko crumbs 1 tbsp oil 1 tsp salt pepper 1 lemon, juiced Cook the farfalle and water in a saucepan, add the salt and oil, and bring to a boil, cook for 5 minutes, and the frozen peas, and cook an additional 5 - 10 minutes, stirring so it doesn't stick. Panko topping: In a small frying pan, combine the panko, oil, salt, pepper and lemon on low heat. Gently mix it a few times until the panko looks toasted. Takes about 5 minutes. *Can swap the farfalle for rice or quinoa. Dessert Sunflower Butter Chocolate Oatmeal Cookies + Fruit 2 tbsp sugar 1/4 cup brown sugar 1 tsp vanilla 1/4 cup oil 1 egg 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 cup oats 1 cup flour 1 pack sunflower seed butter cups chopped (alternatively, chocolate chunks or chips) Preheat oven to 350 degrees. Combine sugars, and vanilla with oil. Mix to combine. Add egg and mix. Add baking powder, baking soda, salt, oats and flour, mixing until well combined. Chop chocolate butter cups and fold into dough. Shape into balls and bake for 10 - 11 minutes. Yields: 20 cookies

  • Seder 2021! Freedom Pesach Passover 5781

    Enjoy this all-new fresh, beautiful menu. I always love your feedback, or an Instagram tag. Also be sure to get some inspiration from my last bunch of Pesach menus. This is my 6th year hosting the Seder, (I know right?!). It is such a special holiday to me, for my birthdayyyyyyyy -- big Three-Oh this year -- falls out on the 13th of Nissan, just before the holiday begins. I gave my mom just enough time to celebrate at home ;) how sweet! My father's name is Pesach too, I love the uniqueness of it, and ohhh the jokes. I feel super connected to this Chag, and it really forces me to be creative in the food department because we scale back on lots of ingredients, as my family custom refrains from using processed foods, which means we make it all ourselves. Chag Sameach, Happy Passover!!!!! Love, Mushky! My Favorite Pesach Items From Amazon Affiliate Links. Manual Citrus Juicer Yellow I use this all day every day! $7.98 with the $1.00 off My favorites! I use these at every occasion. Eco-friendly palm leaf plates 50 pack (25 7” and 25 10”) square, comes out to .49 each. The 50 pack of 7” comes out to .37 each. Disposable wooden cutlery pack of 150 $12.50 Cold water cups, 50 pack, compostable $15.59 Gooseneck kettle for all your pour over coffees! $24.98 12 pack of Glasses, perfect size for Kiddush cups Thanks to my sister in law for sharing! $16.99 and they are offering 10% off. Hard boiled egg maker Get perfect, easy peel hard boiled eggs every time! $14.99 *There are bigger ones that hold more eggs. Immersion Blender by Amazon Basics I have this one, it’s powerful and easy to clean, it is a well used tool in my kitchen! $34.99 Recipe Time!! Here goes: Crispy Potato Patty with Parsnip Crème Potato Patties: 6 medium potatoes, peeled (about 1.5 lbs, yukon gold or Russet) Water Salt 2 tbsp olive oil 2 tsp salt oil for frying Parsnip Puree: 4 parsnips, peeled, and chopped (about 1 lb.) Water 1 tbsp oil 1 tbsp vegetable stock Begin by placing peeled potatoes in a pot, and fully cover with water, and 2 tsp of salt, and bring to a boil. Cook for 15 minutes, or until potatoes are soft. Drain and cool. Mash, and add olive oil and salt, 1 teaspoon at a time, and adding more salt to taste, if necessary. Mash and mix until smooth. Heat a frying pan with a small layer of oil for frying, just enough for the patty to not stick to the pan. Press 1/4 cup of mashed potato in your hand to form a patty, and press into the hot pan. Fry for 8-10 minutes per side until super crispy. This recipe yields 6-7 patties. *Can alternatively bake them at 450 degrees for 30-40 minutes. For the parsnip puree, place the peeled and roughly chopped parsnips in water, covering them, bring to a boil and simmer until parsnips are soft, about 30 minutes. Drain the water, add the oil and stock, and blend until smooth. Dollop one spoonful onto the patty. *both mashes can be made in advance, but best to fry fresh before serving. Grapefruit Guacamole with Jicama 2 avocados, peeled and diced 1 chunk of jicama, peeled and diced 1/4 grapefruit, juiced 1/4 grapefruit segmented and finely chopped 1 1/2 tsp kosher salt Combine in a bowl, mix well for this beautiful crunchy and creamy avocado dish. Roasted Sweet Potato Salad with Caramelized Shallots 3 sweet potatoes 2 tsp olive oil 1 tsp salt 5 large shallots 4 tbsp oil 2 tsp salt spinach or romaine lettuce Dressing: 1/2 cup oil 1/4 cup lemon juice (juice of 2 lemons) 2 tbsp sugar 1 tsp salt 1 small red onion *AKA the pink dressing, it is the one and only dressing you need this Pesach. Fill jars of it, and it will last, refrigerated for the whole week. Preheat oven to 400 degrees. Peel and dice the sweet potatoes, season with olive oil and salt, mix well and roast for 25-30 minutes. Peel and slice the shallots, lengthwise into sticks, (not crosswise into rings) Place in a frying pan with the oil and salt. Sauté at medium-high heat for 15 minutes, stirring every 2-3 minutes so it does not burn. When it cooks at high heat, it crisps up beautifully, just keep mixing so it doesn't burn. Blend all the dressing ingredients in a food processor, or using an immersion blender, until creamy and pink. To assemble: Layer the greens, gently drizzle the salad dressing, add the sweet potato, top with the crunchy caramelized shallots. Black Cod Fish En Papillote 1 lb. black cod fillet 1 tbsp olive oil 1/2 to 1 tsp kosher salt 1/2 lemon squeezed 1/2 lemon sliced 1/2 lime squeezed 1/2 lime sliced Parchment paper This method works with all fish variations! It locks in the moisture, and cooks to perfection. Preheat oven to 450 degrees. Using a large sheet of parchment paper (twice the size of fish), place the fish on one half, rub the olive oil into the cod, evenly season with salt. Squeeze the lemon and lime over the fish, and arrange the slices directly on the fish. Wrap the parchment around the fish and tuck it in to completely wrap the fish, tuck the ends at the bottom. Bake at 450 degrees for 15 minutes, until the parchment puffs up. Carrot and Kabocha Squash Soup 2 onions, diced 2 tbsp oil 8 carrots, peeled and chopped 1 kabocha squash 4 tsp kosher salt 12 cups water To cut the squash, slice it in half, from the top, across the stem. Remove the seeds from both halves, place face down, skin side up. In a rotating motion, gently peel the outer layer with your knife. Dice the kabocha squash flesh. In a soup pot, heat the oil over medium heat and add the diced onions. Saute for 10 minutes. Add the chopped carrots and kabocha squash, and cook an additional 5 minutes. Season with salt and add the water. Bring to a boil, cover. Cook for 45 minutes. Blend with an immersion blender, until very smooth. Garnish with toasted almonds, or above caramelized shallots. Beet Tartare Our play on beef tartare! 1 lb. red beets, peeled and cooked 1/4 cup fresh cilantro 1/4 cup fresh dill 1/2 red onion 1 tsp lemon zest 1 lemon, squeezed 2 tsp salt 1 tbsp olive oil 1/4 cup toasted nuts Cut the cooked beets into eighths and put 2 at a time in a food processor, with the S blade. Pulse it a few times, until broken down into small chunks. Do not over pulse. Remove the pulsed beets, and place in a mixing bowl. Add remaining beets to the food processor, and pulse, adding that to the mixing bowl. Next, add the cilantro, dill and red onion, pulse, breaking it down. Add it to the beets. Season with the lemon zest, fresh squeezed lemon, salt and olive oil. Mix until well combined and refrigerate for 1 hour. To serve: Place a ring or a mason jar cover on the individual plates, and mound the beets to get the round shape, packing it on, to about 1/2” high. Sprinkle with toasted nuts as garnish. *I used the vacuum packed cooked beets, alternatively use fresh beets, boiled in water, for 45 minutes to 1 hour, until cooked and a knife slices through easily, peel once cooled. Zucchini Parsnip Kugel 4 zucchinis 2 parsnips, peeled 5 eggs 3/4 cup oil 2 tsp salt 2 small onions, or 1 large one. Preheat oven to 450 degrees. Grease a 9" round pan. Using a food processor shredder, (or finely dice by hand) shred the zucchini and parsnip. Transfer to a bowl. Using the S blade in the food processor, blend the eggs, oil, salt and onion. Blend until smooth. Combine egg mixture with shredded vegetables, and bake for 40 minutes. Lower oven to 350 degrees and bake an additional 15 minutes. Alternatively, double the recipe, and bake in a 9x13 pan. Wine Braised Passover Brisket 2- 3 lbs of brisket Salt 2 tbsp oil 1 onion, sliced 1 sweet potato, peeled and diced 2 carrots, peeled and chopped 2 tomatoes, chopped 1 cup sweet or semi sweet red wine 1 cup vegetable broth Preheat oven to 350 degrees. Season the brisket on all sides, evenly with salt. In a large frying pan, heat up the 2 tbsp of oil, and sear the brisket on all sides, for about 5 minutes per side. In a roasting pan, add the sliced onions, the sweet potato, carrots, tomatoes and the seared brisket. Pour the wine and broth (or water) over the brisket. Cover tightly. Roast at 350 degrees for 1 hour plus 20 minutes per lb. - for a 3 lbs. brisket, roast for 2 hours. Bring to room temperature, and refrigerate. Slice against the grain, and return to roasting pan. If making ahead, freeze. To serve, warm the brisket at 350 degrees for 30 minutes, covered. COMING SOON, perfecting it!!! Mini Stone Fruit and Meringue Pies

  • Happy Purim 2021!

    Purim is coming!!! Excited to present my 2021 Purim Menu. Remembering last year Purim, where we carefully didn't shake hands or hug, but partied all right! This year's Purim setup means that the Mitzvah of Feasting on Purim is Friday afternoon which leads right into Shabbat, super different, but totally cool! Have a Chag Sameach, a real happy purim! Love, Mushky For the Mitzvah of Mishloach Manot- sending a gift of 2 foods to 1 person (or more) is a really special way of connecting to others, especially in pandemic times. This book is amazing, I got it as a gift and love it so much, and it's on sale! Viennese Toffee- or any other nuts or chocolate from Its Delish. Resealable Pouches- in all sizes We use them for packing dry ingredients for baking, packing a small Mishloach Manot for my kids friends, etc. MENU Vodka Tonic Per cup: 1/4 cup vodka 2 tsp fresh lime juice 1/2 cup tonic water Lime wedge and ice Stir together, and serve. Top the glass with more tonic water as needed. Ojos De Haman - Moroccan Purim Challah with a hard-boiled egg in it, meant to represent Haman's eyes.... and poke them out! Follow link here for a recipe. Olive and Zaatar Hamentashen with Balsamic Glaze Hamentash dough (see dessert below) 1/4 cup marinara sauce 1/4 cup olives 1/4 cup sundried tomatoes in oil 1 tbsp Zaatar Roll hamentash dough thinly, to about 1/8". Cut a circle shape with a cookie cutter or glass. Drop a teaspoon of the tomato sauce onto the middle of the circle, top with 2 olives and 2 sundried tomatoes. Pinch closed, shake zaatar spice over the top. Bake for 12 minutes at 350°. Drizzle with balsamic glaze once cooled. Chick Pea and Fava Bean Hummus topped with poppy seeds Fabulous, creamiest hummus, the poppy seeds are in honor of the classic poppy hamentashen! 1 can chick peas, drained 14 oz bag frozen fava beans, cooked and drained according to package directions (3 cups) 3 garlic cloves 1 lemon, juiced 1 tbsp apple cider vinegar 1 tbsp olive oil 1 tsp salt Sprinkle black pepper 1/4 cup tahini 1/2 cup ice water Blend well in food processor, until very smooth. Scoop onto plate forming a well, top with olive oil and a sprinkle of poppy seeds. Red Butter Lettuce Salad with Raspberry Herb Vinaigrette Raspberry Herb Vinaigrette 1/2 cup oil 1/4 cup raspberry vinegar 1 tsp Dijon mustard 1 tsp salt 2 cloves garlic Shake of: dried basil spice, dried thyme, dried rosemary, and dried oregano. Blend with an immersion blender, will be smooth and thickened. Salad: Red butter lettuce and spinach blend Sliced button or crimini mushrooms Cherry tomatoes Salmon, Blood Orange and Avocado Salad Salmon: 1/2 lb salmon fillet, cubed sprinkle of salt 2 tsp olive oil 1 tsp mustard 2 cloves fresh garlic minced Salad: 2 blood oranges, peeled and sliced 2 avocados, peeled and sliced into thin wedges or diced 1 tbsp olive oil 1 tsp salt 1 lime, juiced Preheat oven to 350 degrees. On a baking sheet, place cubed salmon, season with salt. Top with oil, mustard and garlic. Mix to combine and spread on pan to bake evenly. Bake for 15 minutes. Combine cooled salmon with blood oranges and avocado. Season with olive oil, salt and lime juice. Fresh Fried Beef Kreplach Beef: 1 onion, sliced 1 tbsp oil 2 tsp salt 1 1/2 - 2 lbs beef for stew Egg roll wrappers- square shaped. Heat oil in a frying pan, add onion and salt, and cook for 5 minutes. Add beef and sear for another 5 minutes. Add 1 cup of wine, cover, and cook on low for 2 hours. Break down larger pieces of beef, to small bite sized chunks. Place a spoonful of cooked beef onto the top half of the square square, dip your finger in water, moisten all 4 edges, and seal shut by folding into a triangle and sticking it together. Prepare a large frying pan with oil and fry on both sides for 2 minutes until crisp. Yellow Persian Rice with Scallion Crunch Topping 1 1/2 cups brown basmati rice, washed water 2 tbsp oil 2 tsp salt 1 tsp turmeric 1/2 tsp cumin 1/2 tsp ground mustard Fill a large saucepan with water, and bring to a boil, (with this rice, we cook it as pasta- pouring in a lot of extra water, and straining it all once cooked.) Add brown basmati rice, oil, salt, turmeric, cumin and ground mustard. Bring back to a boil, cover and lower heat to low and cook for 28 minutes. Strain rice completely. Note: different variations of rice have different cook times, follow time on package for best results, while using this method of extra water and them straining. Scallion Crunch Topping: 2 bunches scallions, sliced 1/4 cup raw slivered almonds (or sunflower seeds) 1/4 cup sesame seeds 2 tbsp oil 1 tsp salt black pepper 1 tsp honey Mix to combine, spread on sheet pan, and bake at 350 degrees for 25 minutes. Crispy Cauliflower and Mint Sauce Watch the Reel here on Instagram. 1 large cauliflower Set on a cutting board, begin by removing outer leaves, slice head in half. Thinly slice it crosswise (1/8" thick slices) through the cauliflower. Place in colander to be able to wash it all, including all the small bits. Spread directly onto a sheet pan, if it is a large cauliflower, use 2 sheet pans. No parchment paper in between. Season well with olive oil and salt . Roast at 400 degrees for 40 - 50 minutes. Mint Sauce: 1/4 cup mayonnaise 1 bunch fresh mint 2 tbsp apple cider vinegar 1 tsp salt Blend well using an immersion blender or blender. Chocolate Tahini Hamentashen Hamentash Dough: 1/4 cup oil 3/4 cup sugar 1 tsp vanilla extract 1 egg 1/4 cup orange juice 1/2 tsp salt 2 tsp baking powder 2 1/4 cups flour *1/4 cup extra flour for dusting Chocolate Tahini Filling: 2 tsp cocoa 1 tbsp tahini 2 tbsp confectioners sugar 1 tsp water Directions In a medium sized mixing bowl, whisk the oil and the sugar. Add the vanilla and egg, whisk until combined. Continue with the orange juice, salt and baking powder, mixing well. Add the flour, mixing by hand until a smooth, non sticky dough forms, adding teaspoons of flour as needed. Divide dough into 4 sections, keeping one out at a time, to roll and shape, while refrigerating the other 3, and taking them out one section at a time. Preheat oven to 350° and prepare 2 baking sheets. In a small bowl, combine all the chocolate tahini filling ingredients. Mix well to form a smooth spread. Evenly flour your counter surface. Using a rolling pin, roll the dough thinly, to approximately 1/8" thick. Cut circles with 3" cookie cutters or with a glass. Fill with 1/2 to 1 tsp of filling. Fold by gently lifting the right and left sides of the hamentash circle and pinch on top. Then lift the bottom flap and pinch the bottom 2 corners to form a triangle. Set on a baking sheet and bake for 12 minutes, until lightly golden brown. Yields: 25 Hamentashen.

  • Chanukah 2020 -Oh Hanukkah!

    Happy Chanukah!!! Looking forward to the miracle of Chanukah, when all sickness will be gone, and we will not be safer at home! Enjoy this incredible holiday, may the light of the menorah bring us so much blessing, love, joy and peace. Cheerz, and Happy Chanukah, Love, Mushky! Amazon Chanukah Goods! Box Grater: $11.97 Get the whole family involved in the Latke frying! Put everyone on grating duty. Jelly donuts infusion 20 Syringes for $10.99 Sheet pan and cooling rack $22.95 Great for latkes and doughnuts, and cooling any baked goods. 150 Piece Bamboo Wood Plate Set- Think Chanukah and beyond (25 big plates, 25 small plates, 50 forks, 50 knives) $31.99 instead of $54.99 Long Stainless Steel Tweezer Tongs- good for frying Sufganiyot, and really for cooking or grilling anything. $12.99 MENU Chocolate Gelt Irish Coffee 1 cup hot brewed coffee (decaf, or flavored, I used French Vanilla) 1 tbsp brown sugar 1 oz vodka Mix to combine. Top with 3 chocolate gelt coins. Miracle Challah 1 tbsp yeast ¼ cup sugar 2.5 cups water 2.5 lbs flour (approx. 9 cups) 1 tbsp salt 1 egg ¼ c oil Proof yeast, mix all ingredients, and knead until a smooth dough forms. Rise for 1 hour. Shape into a braided challah, a menorah or a dreidel. Egg wash, and rise for an additional 20 minutes. Bake at 425 degrees for 10 minutes, and then at 375 for 30 min. Dill Pickle and Sour Cream Dip 6 oz non dairy sour cream (half a container of Tofutti) 2 fresh garlic cloves 1 cup fresh dill 6 medium sized pickles (your favorite pickle, all work!) 2 tsp salt Blend until smooth in a food processor. Pickled Beet Salad with Radishes 6 small or medium beets, unpeeled Place on a sheet tray and cover with foil. (I covered them all with one sheet of foil instead of wrapping each individually.) Bake at 350 degrees for 1 hour. Peel the skin, and slice. Place in a mason jar. In a sauce pan combine 1/2 cup apple cider vinegar, 1/2 cup white vinegar, 1 tsp salt and 2 tbsp sugar. Pour over beets and refrigerate. Salad: Arugula, pickled beets, avocado, sliced radishes, pecans. Dressing: 1/3 cup oil 1/3 cup apple cider vinegar 1 tbsp date syrup or sugar 2 teaspoons Dijon mustard 1 tsp salt Tri-Colored Pepper Salmon Cut salmon into portions and place on a sheet pan. Season with salt and pepper. Thinly slice 1 red, yellow and orange pepper and scatter throughout. Mix 2 tbsp olive oil, 1/4 cup white wine and 2 tbsp lemon juice and drizzle over fish and peppers. Bake at 350 degrees for 20 minutes. Lentil and Chestnut Soup with Italian Soffritto Spice 2 onions, diced 8 carrots, peeled and chopped Sauté with 2 tbsp olive oil for 10 min. in a large soup pot. Add: 8 cups water or broth 1 cup green lentils 1 bag 3 oz chestnuts 1 tbsp salt Cook together for 1 hour, covered, on low-medium heat. Blend well--for longer than usual for the most creaminess. Garnished with cilantro and Italian style soffritto seasoning blend Fresh Fried Parsnip Latkes makes 8 latkes 2 medium parsnips 1 small onion 1 tsp salt sprinkle black pepper dash of cayenne pepper - optional 1 egg 2 tbsp flour Oil for frying On a box grater, grate the 2 parsnips and onion. Alternatively you can shred them in a food processor. Place in a mixing bowl, and combine with salt, pepper, egg and flour. In a small or medium frying pan, fill with oil, about a 1/2 inch high, generously covering the pan, set to medium heat. Using a 1/4 cup measuring cup, measure out the batter, place gently in the hot oil, and flatten thinly with the bottom of the measuring cup. Fry both sides until deeply golden. Remove and cool on a cooling rack or paper towel. *What is so nice about parsnip, is it is not watery like potato, and does not discolor. The flavor is pretty cool. They are a little sweet, nutty and earthy. Greek Olive Chicken 1 whole chicken cut in 8s 1/4 cup tomato paste 1/4 cup pitted Kalamata olives 1 tsp salt 2 tbsp water Place chicken in a baking dish. Mix remaining ingredients and rub onto chicken Bake at 350 degrees covered, for 1.5 hours. Doughnuts with Cointreau crème and chocolate shavings Doughnut dough: 1/2 cup warm water 2 1/4 tsp yeast 1/4 cup sugar 1/4 cup oil 1 egg 1/2 tsp salt 2 cups flour Oil for frying Proof the water, yeast and sugar. Add remaining ingredients and knead until smooth. Cover and let dough rest and rise for 20 minutes. On a floured surface, roll dough, and create doughnut circles with a donut cutter or with a small circle shape from a piping tip or cookie cutter. Alternatively, shape into 2 oz balls. Rise for an additional 20 minutes. Fill a saucepan halfway with oil. Bring the oil to 350 degrees and fry the donuts on both sides until golden. Drain on a cooling rack. >>When finished frying, cool the oil, strain it from any bits, and you can reuse this oil for a total of 5 times before discarding it. << Cointreau creme: 8 oz whip topping - whipped then add 2 tbsp cointreau 1 orange, zested 1/4 cup confectioners sugar Combine and refrigerate. Once donuts are completely cooled, dip into cointreau creme. Chocolate shavings: Pound a handful of chocolate chips until it turns powdery with small chocolate bits, and sprinkle that on top. Rum Chocolate Ganache: 8 oz whipped topping, frozen 1 cup chocolate chips 1 tbsp rum Heat the whipped topping in a sauce pan, add the chocolate chips and rum and stir until melted. Remove from heat and cool completely.

  • Shabbat Dinner Menu 1/22/21

    I can't wait to host Shabbat meals again, here in Echo Park, in whatever capacity it may be. In the meantime, I've been really busy with Zoom cooking classes. They are so much fun, being in the comfort of your kitchen, and celebrating with friends. Here is a tried and tested fabulous menu, it took longer than usual to get it together, and I am so glad it is finally here, and ready to go live. Shabbat Shalom, Mushky Frozen Grape Martini Per Martini glass, or any glass really: 5 grapes, washed and frozen 2 tbsp vodka 2 tsp lemon juice 1/3 cup grape juice Gently mix until all is combined. Poppy and Smoked Maldon Salt Challah Brush your favorite recipe of shaped Challah dough loaves, with egg wash, top with a sprinkling of poppy seeds and smoked Maldon salt. Blood Orange White Trout 1 lb. white trout fillet, skin on 2 blood oranges 1 tsp olive oil salt and pepper Rinse fish in cold water and pat dry. Season liberally with salt and pepper. Trim the ends of the 2 blood oranges, slice into quarters, and into chunks. Heat the olive oil in a frying pan and fry the fish, skin side down for 5 minutes. While it fries, squeeze some of the blood oranges over the fish for the juice to coat it, and place the rest of the blood oranges over the fish. Cover and cook for an additional 5 minutes. Leek + Chickpea Salad with Lemon Date Dressing 1 large leek, thinly sliced 1 can chick peas 1 tbsp olive oil 1 tsp salt 2 tsp fave spice blend: soffritto, zaatar, citrusy garlic or everything bagel . Mix on a sheet pan and roast at 400 degrees for 30 minutes. Salad: Greens Cherry tomatoes halved Leeks and chick peas Lemon date dressing 1/2 cup olive oil 1 lemon, juiced 2 garlic cloves 6 medjool dates 1/2 tsp kosher salt 1/2 cup water Blend well with immersion blender or food processor. If too thick, add water by the tablespoon. Citrus Tahini and Parsley Salad This dressing is really an all purpose salad dressing. I paired it with: Salad: Spring mix fresh broccoli florets chopped scallions brown breech mushrooms (these are the cutest mini mushrooms you have ever seen) toasted sesame seeds Citrus tahini parsley dressing 1/4 c fresh parsley Juice 1 lemon Juice 1 orange 1/4 cup tahini 1 tbsp d'vash date syrup 2 garlic clove 1 tsp salt Blend with immersion blender or food processor until smooth. Chinese Eggplant + Jalapeño with Cilantro Lime Sauce 4 Chinese eggplants, sliced 1/4 inch thick (Chinese eggplants are narrow and long, and so good) 1 jalapeño minced 4 tbsp oil 2 tsp salt Combine the above and roast at 450 degrees for 30 min. Cilantro lime sauce 1 cup fresh cilantro 2 garlic cloves 2 limes, juiced 1/2 tsp salt Blend well, or alternatively, finely chop and combine. Toss sauce over roasted eggplant + jalapeño 😋 This tastes so good with challah or any toast, and can be used as a side dish or even salad! Eggplant, Mushroom and Pepper Soup This soup is amazing. It is a curry situation, but without the coconut milk. So many delicious flavors packed in here, the vegetables all turn so buttery, it's a great combination. and even my kids loved it!!! 1 onion, diced 1 tbsp olive oil 4 carrots, diced 1 tsp salt 1/4 tsp ginger 4 garlic cloves, minced 3 tbsp red curry 8 oz sliced mushrooms 1 eggplant, diced 1 zucchini, diced 1 red pepper, diced 1 broccoli crown, cut into florets (optional) 1 tsp salt, and sprinkle of pepper plus more to taste Water In a large soup pot, saute the onion, olive oil and carrots over medium heat for 5 minutes. Add salt, ginger, garlic cloves, and red curry. (You can alternatively use tomato paste, for a different twist). Mix well to incorporate and build the flavor. Add mushrooms, eggplant, zucchini and red pepper. Mix to combine, and cook for 10 minutes. Add salt and pepper, and fill pot with water to the top. Cover and cook on a rolling boil for 1 hour. Chicken with Wine and Onion Reduction 4 onions, diced 2 tbsp oil 1/2 cup wine of choice 2 tsp salt Pepper 1 lb. boneless chicken breast, or boneless chicken thighs, or 4 bone-in chicken legs In a large skillet on medium heat, sauté the 4 diced onions in the oil. Mix every 5 minutes, for a total of 25 minutes. Season with salt and pepper. Add the wine, stir it into the onions, and turn the heat to low, for an additional 5 minutes. Meanwhile, prepare the chicken, cutting it down to desired piece sizes. Season the chicken with salt and pepper, and add it to the onion pan, moving the onions around under and over the chicken. Cover the pan and let cook undisturbed on medium-low heat for 20 minutes for the boneless chicken, and for 1 hour for the bone-in chicken, *For advance cooking, the onions can be done ahead, and refrigerated for up to 5 days, or frozen for longer term. Orange Zest + Vanilla Rugelach Dough 1/2 cup warm water 1 envelope dry yeast (2 1/4 tsp) 1/4 cup sugar 1/4 cup oil 1 egg 1/2 tsp salt 2 cups flour 1/4 cup extra flour Orange Zest and Vanilla Filling: 4 tbsp oil 6 tbsp vanilla sugar 2 tsp orange zest 2 tbsp cold water Simple Syrup: 1/4 cup sugar 1/4 cup boiling water 1 tbsp vanilla sugar Dough 1n a small bowl, gently stir the warm water, yeast and sugar. Set aside to activate yeast. In a medium bowl, combine the oil, egg, and salt. Add activated yeast mixture, and the flour. Knead until a smooth dough is formed. Cover the dough with a towel or plastic wrap and let rise for 30 minutes in a warm place. Filling: In a medium sized bowl, combine all the filling ingredients. Mix well to form a smooth spread. Assembly: • Preheat oven to 350°, and prepare 1 8 x8 baking pan. • Evenly flour your counter surface. Divide the dough in 2 even balls. • Using a rolling pin, roll one half of the dough thinly into a circle. • Gently spread the filling evenly over the surface. Using a sharp knife, cut the dough into 12 or 16 even triangles. Roll each triangle from the base to the point and place on the tray, point side down. • Bake them close together, as the filling oozes out, and we want it to stick to the other rugelach surrounding . •Bake for 15 minutes. • While the Rugelach bake, prepare simple syrup by dissolving the sugar and vanilla sugar into the boiling water. • As soon as they are golden brown and ready, brush the simple syrup over the rugelach. • Cool completely and enjoy!

  • Beer Bread - A MaMenu Signature

    If you haven't yet, it is high time you meet the MaMenu signature Beer Bread! NoKNEAD NoRISE NoYEAST 5 Minutes to prep 1 Hour to bake FRESHbread A true rustic beauty. Recipe: 3 cups flour 1⁄4 cup sugar 1 tbsp. baking powder 1 tsp salt 1 (12 ounce) can beer 2 tbsp. oil Yields: 1 loaf Preheat oven to 375°. In a mixing bowl, combine the flour, baking powder, salt, sugar and whisk together. Add beer, and mix until fully incorporated. Use your hands or mixing spoon to form a ball of dough. Place dough into a greased loaf pan, and pour the oil and spread evenly over the dough. Bake for 1 hour, remove from pan and cool. *Add olives, cheese or herbs for variations to this bread. **If preferred, shape as buns, or bake in ramekins or cupcake holders, and bake at 375° for 35 minutes.

  • Thanksgiving Dinner Menu

    Heyy So this menu can be for your Thanksgiving dinner, or your Thanksgiving Shabbat Dinner! It's fall and fabulous. Happy Thanksgiving!! -Mushky Here are some helpful Thanksgiving kitchen tools- Nescope Digital Meat Thermometer Organic Bamboo Cutting Board for Turkey Carving Personal Dip Bowls Set of 12 Cranberry Gin + Tonic Per Cup: 1.5 oz gin 2 oz cranberry juice 2 oz tonic water 1/2 lime, juiced For Garnish: Lime wedge Fresh cranberries Ice Combine gin, cranberry juice, tonic water, and lime juice. Garnish with a lime wedge, a sprinkle of fresh cranberries, and ice. Whole Wheat Artisan Boule Vegan and low on sugar 3 cups flour 3 cups whole wheat flour 4 tsp yeast 2 cups warm water 1/4 cup oil 2 tbsp sugar Mix all together- no need to pre-proof yeast- and knead until a dough forms. Let rise for 1 hour. Divide dough into 2, shape into a boule, let rise on sheet pan. Make slits on top with a food scissor or knife. Bake at 450 for 25 to 30 minutes. Mediterranean Eggplant and Olive Dip Preheat oven to 400 degrees. Slice 3 eggplants in half. Place skin side down on a sheet pan. Add 1 head of garlic, slice top, place on a small square of silver foil and drizzle a little oil, close the foil, and roast with the eggplants. Roast for 1 hour. Remove and discard the eggplant skins. In a food processor, blend the cooled eggplant flesh, squeeze out the roasted garlic, and add it to the processor. Blend it with 2 tsp salt, 1 tbsp olive oil, and one more fresh garlic clove. Spread as your first layer on a shallow serving bowl . In the same (dirty) food processor bowl -for the second layer - pulse 1 cup of green pitted olives. Layer over eggplant. For the 3rd layer (optional) pulse 1/2 cup of pitted kalamata olives. Drizzle the 3 layers with olive oil and garnish with parsley. watch video here: Roasted Sweet Potato and Pomegranate Seed salad 1 large sweet potato, cubed Spring mix 1 chopped avocado 2 chopped cucumbers 1/2 cup pomegranate seeds Optional sliced red onion Roast cubed sweet potato on a sheet pan with olive oil, and salt, at 400 degrees for 30 minutes. Dressing: (I keep using this same dressing, I can't get enough!) 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. Haricots Verts and Cherry Tomato Salad 12 oz. bag of haricots verts (green beans) Steam in a pot with 1/2 cup water, and 1 tsp salt for 5 minutes. Drain water and cool. 1 pint cherry tomatoes - halved if big Season with olive oil, 2 fresh minced garlic cloves, and salt to taste. Zucchini Coconut Curry Soup 1 onion, chopped 2 tbsp olive oil 4 zucchinis, roughly chopped 2 tbsp curry paste 1 can coconut milk 4 cups water 2 tsp salt In a pot, heat up the olive oil and sauté the onion for 10 minutes. Add the zucchini, curry paste, coconut milk, water, salt. Bring to a boil, cover and lower heat to a rolling boil, for 30-45 minutes. Using an immersion blender, blend until smooth. Herb and Wine Turkey Breast 1 turkey breast, bone in, 4 lbs. 1 lemon 1/4 cup olive oil 4 cloves garlic, minced 1 tbsp kosher salt Black pepper 2 cups white wine 4 sprigs fresh rosemary Preheat the oven to 400 degrees. Begin by seasoning the whole turkey– top, bottom and under the skin with the salt and pepper. Place in a baking dish. In a small bowl, zest the lemon, and juice it, then combine it with the olive oil and minced garlic. Spread this mixture underneath the turkey skin, and all around the turkey. Pour the wine into the baking dish, and lay the rosemary sprigs over the turkey. Roast (uncovered) for 1 hour. Gently cover the pan with foil until serving, to prevent drying out. Curry Cranberry Couscous 1 box of instant couscous (5.8 oz) 1 tsp olive oil 1 tbsp white wine vinegar 1 tsp turmeric 1 tsp curry powder 1 tsp salt 1 red onion, diced 1 handful fresh parsley, finely chopped ¾ cup dried cranberries ¼ cup toasted almonds Cook couscous according to package instructions. Mix in olive oil, vinegar, turmeric, curry. Mix until well combined. Add red onion, parsley, cranberries and almonds, and gently toss it in. Chocolate Bourbon Pecan Pie 2 cups pecans 3 eggs 3/4 cup brown sugar 2/3 cup corn syrup 1 tsp vanilla extract 1 tbsp oil 3 tbsp bourbon 1/2 tsp salt 3/4 cup chocolate chips 1 graham cracker crust Preheat oven to 375°. Toast the pecans on a baking sheet for 10 minutes. Chop them into smaller bits. Whisk eggs, brown sugar, corn syrup, vanilla, oil, bourbon and salt. Add toasted pecans and chocolate chips. Pour into crust and bake for 50 minutes to 1 hour.

  • Pre-Chanukah Shabbat MaMenu 11/30/2018

    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.

  • Shabbat + Fall Menu 10/30/2020

    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- 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

  • Sukkot of 2020!

    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. 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. Fun plush Lulav and Etrog 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.

  • Rosh Hashana 2020 - 5781!

    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!) Here is a great tub to use with the sous-vide, it isn't totally necessary, since you can use any pot. 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. 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 - 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

  • 10 Course Rosh Hashanah Menu (2016)

    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 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…/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! 🍏🍏🍏🍏

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