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  • Summery Shabbat Dinner Menu 2.0 (7/17/20)

    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 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 ) and I used my Tagine (I have ) 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 :)

  • Summer Shabbat Menu! 7/3/20

    Hello first week of summer 2020! Shabbat out here is still fairly low-key. As pandemic numbers have spiked once again here in Los Angeles, we are doing our part to stay safe and stay home. One goal I set once we started staying home - and accomplished - is running a 5K! I love my smart watch that tracks my steps, distance, speed, calories, music and all... there are newer models, but this works great, and good battery life too. 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.

  • Shavuot of 2020!

    The holidays of 2020 are for the books. From Purim, to Pesach and now to Shavuot. Whether you are still in heavy quarantine, or slowly getting back out there, your Shavuot menu is one to go all out on! Have fun with the cheesecakes and all. It's worth it. Just for the memories :) Chag Sameach, sending love to you. May we merit to receive the Torah joyfully and inwardly. Love, Mushky Cold Brew ⅓ cup ground coffee Water Milk (optional) In a jar, stir together coffee and 1 1/2 cups cold water. Cover and let rest at room temperature for 12 hours. Strain twice through a coffee filter, or cheesecloth. Or use a cold brew pitcher (link). To serve: fill a glass with ice, mix equal parts of coffee concentrate with water or milk. Beer Bread Challah See full post and video here. Easiest, best challah to mix things up. Can even bake it fresh on the morning of the holiday. Otherwise, it freezes beautifully, just toast fully before serving. Great loaf pan by Rachael Ray here for $11.99. Sun-dried Tomato and Almond Spread 1/2 cup (dry) sun-dried tomato 1/3 cup toasted slivered almonds 1 garlic clove 6 tbsp olive oil 1/4 cup nutritional yeast 1 tsp salt 2 tbsp water 2 tbsp apple cider vinegar Blend all ingredients in food processor. I love my Braun :) *For a creamier spread or pasta sauce, mix into 1/4 cup sour cream. It's delicious!!! Eggplant and Herbed Yogurt Sauce: 3 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 broiler or oven to 500 degrees. Slice eggplants in half lengthwise, and season flesh side with olive oil, salt, pepper and sumac. Place flesh side down– skin side up on a baking sheet and broil for 20 minutes. Turn eggplants over and broil the flesh side up for 5 minutes. Blend yogurt sauce ingredients in a food processor or with a hand blender, and spread over eggplants. Garnish with pomegranate seeds (optional.) Cauliflower + Spinach salad with Zaatar Mint Yogurt Vinaigrette Vinaigrette: 1 cup Greek yogurt 1/4 cup fresh mint leaves 2 cloves garlic 1 tbsp olive oil 2 tsp zaatar 1 tsp salt, sprinkle pepper Blend together. Cauliflower: Separate into florets and roast at 425 degrees for 35 minutes. Salad: Layer spinach, 1 can of chick peas, roasted cauliflower, and thinly sliced red onions. Variation: This vinaigrette also works as a great accompaniment for roasted or grilled vegetables. Love this enamel salad bowl!! Love the lightweight, oven safe, shatterproof features. and its so vintage and fun. We just got an enamel mug too, and love it!! Mini Deep Dish Pizza Using pizza dough or challah dough, divide 1 lb. of dough into 12 balls. Spray a muffin tin with oil, and flatten each ball, and press into muffin cup, on the bottom and sides. Fill each cup with a sprinkle of mozzarella cheese, chopped tomato, any desired filling (mushroom, pepper, onion etc.) and finish off with another sprinkle of cheese. Bake at 450 for 12 - 15 minutes. Grape Tomato and Thyme Frittata 8 eggs 1/4 cup milk 1/2 cup cheese 1 cup sliced grape tomatoes 1 tsp chopped fresh thyme, or a small sprinkle of dry thyme 1 large handful of fresh spinach salt and pepper Whisk egg and milk, then add remaining ingredients. Pour into 9" pan and bake at 350 for 35 - 45 minutes. So simple, and you can add any variation of vegetables to egg and cheese mixture. Cheesecake Plait 1 sheet puff pastry dough (10”x 15”) 8 oz cream cheese 3 oz white milk chocolate 1/2 cup confectioners sugar 1 egg yolk 1 tsp vanilla egg white for brushing Glaze: 3 tbsp hot water 1 1/2 tsp vanilla 2 1/4 cup confectioners sugar 3 tbsp butter 3 tbsp milk Melt white milk chocolate and combine with cream cheese, confectioners sugar, egg yolk and vanilla, and mix until smooth. Mark the puff pastry dough into thirds and fill middle third with cream cheese mixture. Make diagonal cuts at 1 inch intervals on each of the long sides. Do not cut into center filling area. Fold strips, alternating sides over the filling like a braid. Brush with egg white, and bake at 350° for 30 - 40 minutes. Combine glaze ingredients and pour over cheesecake plait while still warm. Optional: In picture, I added finely chopped toasted almonds. Reva's Cheesecake with Chocolate Ganache 1 lb. cream cheese 1 cup sour cream 3/4 cup sugar 2 eggs 2 tsp vanilla extract 1/4 cup flour Mix all ingredients in blender or mixer. Place in 2 graham cracker crusts and bake at 350 degrees for 35- 40 minutes. Ganache: 9 oz chocolate chips 1 cup whip topping Heat chocolate and whip cream until melted and thick. Spread over cooled cheesecake. Cheese Rugelach 1 tbsp yeast 1/4 cup warm water 1 cup butter (2 sticks) 3/4 cup sugar 1 tsp vanilla 3 egg yolks 1 cup milk 1.5 lbs ( approx 5 cups) flour Cheese filling: 1 lb. farmer cheese 2 eggs 1/2 cup sugar 1 tsp vanilla 4 tsp sour cream 4 tsp flour Dissolve yeast in warm water. In mixer, cream butter and sugar. Add vanilla, egg, yeast mixture, milk, and mix well. Add flour until well incorporated. Divide ball of dough into 4. Roll each dough on a floured surface into a large circle. Spread 1/4 of the cheese mixture, and using a pizza cutter, divide into 12 even slices (or 16 for smaller rugelach). Roll from wide end to point, and place on baking sheet. Brush with egg white and bake at 350 degrees for 25 minutes, until golden.

  • Fun Almond Recipes - Pesach 2020

    For the grand finale of MaMenu Pesach 2020 Series, presenting the lovely almond! Hope you enjoyed this series. Have a most beautiful Chag, and stay healthy and well. Love, Mushky Archive: Roasted Beets, Sweet Potato and Candied Almonds Cut beets into 1" chunks, roast with olive oil and salt at 400 for 40 min. Cut sweet potato into 1" chunks and roast with olive oil and salt at 400 for 40 min. Candied Almonds 6 tbsp sugar 2 cups slivered almonds Place the sugar and almonds into a warm skillet, over medium heat. Stir constantly until the sugar melts and coats the almonds, remove from heat and spread the sugared almonds onto parchment paper, and let cool completely. Break down any chunks. These are delicious on salad too. *Makes a beautiful and hearty side dish. You can also top the roasted vegetables with oven toasted almonds, and leave out the added sugar. Oven Baked Almond Schnitzel Fabulous dinner meal. 1 lb. sliced chicken breast Mayonnaise Salt ground almonds Preheat oven to 500 degrees. Coat each chicken piece with mayonnaise and a sprinkle of salt. Dip both sides into ground almonds. Bake on a sheet pan for 10-12 minutes. Almond Cookies 3 cups ground almonds 1 cup sugar 1 tsp salt 2 eggs Mix well, form balls and press down onto a cookie sheet. Bake at 350 for 10 minutes. Nut and Lemon Freeze Pie Crust: 1 cup ground almonds 1/3 cup oil 3/4 cup sugar 1 egg yolk Mix and press into 9" round pan, bake at 350 degrees for 10 minutes. Lemon Mixture: 6 eggs whites 1/2 cup sugar Beat, until stiff peaks form, and it is thick and glossy. 1/2 cup oil 6 egg yolks 1/3 cup lemon juice Whisk oil, yolks and lemon juice together in a separate bowl. Slowly combine both mixtures and mix until incorporated. Pour lemon mixture onto nut crust and freeze.

  • Modern Egg Recipes - Pesach 2020

    Welcome to the EGG Edition of MaMenu's Pesach 2020 Series. #4! We're here to make sure you don't go hungry this Pesach! Enjoyy Pesach Passover Archives Homemade Mayonnaise 1 egg - at room temperature 1 1/4 cup oil 2 tbsp lemon juice 1/4 tsp salt Works every time in a tall jar or container with an immersion blender- I've had it fail so many times in a food processor :( Blend all ingredients with an immersion blender, keeping the stick at the bottom of the jar, and slowly lift up to the top as it forms. Vegetarian Chopped Liver 1 eggplant, cubed 1 onion, chopped 2 hard boiled eggs 1/4 cup homemade mayonnaise 1 tsp salt Cube the eggplant, and roast at 400 degrees with oil and salt for 30 minutes, until soft. Saute the onion for 10 minutes. Blend all the ingredients in a food processor until smooth. Chicken Soup with Egg Crepe Noodles Egg Noodles: Beat 4 eggs and 1 tbsp water until foamy. Pour a large spoonful into a greased small frying pan, on low heat, just enough to cover it with a thin layer of egg mixture. Cook until set, about 30 seconds, its very quick. Slide it out of the pan onto a cutting board, and repeat with remaining egg mixture, re-greasing the pan as needed. Take a stack of crepes, tightly roll it, and thinly slice it. Creamy Celery Root Salad My mom's classic! Peel 2 celery roots, and shred through food processor. Dress with a nice big spoonful of mayonnaise, fresh lemon juice, and salt. This lasts 4-5 days in the fridge. Potato Kugel Another awesome classic, super filling and hearty. 8 potatoes 2 onions 1 cup oil 6 eggs 1 tbsp salt Preheat oven to 450 degrees. Blend all ingredients in food processor, makes 1 9x13 or 2 round pans and immediately bake it for 1 hour. Variation: Skip the oil in the batter and fry them as Potato Latkes. Matzah Balls 4 eggs slightly beaten 2 tbsp caramelized onions (optional) ¼ c oil ¼ c cold water 1 c matzah meal 1 tsp salt I blend and set aside 1 cup worth of ground Matzah for this occasion, its the best! Mix all the ingredients well, and refrigerate for 15 minutes. Form into balls and cook for 30 min in salted water. Pavlova 4 egg whites 1 1/4 cup sugar 2 tsp lemon juice Beat egg whites until stiff. Slowly add sugar, once it is completely incorporated, add the lemon juice. Pipe into a large circle, keeping the edges slightly higher. Bake at 300 degrees for 1 hour. Cool completely. Serve with an assortment of chopped fresh and colorful fruit.

  • Creative Citrus Recipes - Pesach 2020

    Pesach 2020 - Part 3 - Creative Citrus Recipes Limes, lemons, oranges, tangerines, blood oranges, grape fruits...! All these options add beautiful pop, color and flavor to our Pesach menu. Get a manual juicer, it develops hand strength in kids, and is an awesome fine motor coordination activity. Enjoy! MaMenu Pesach Passover Archive HERE PS Kick start your days by hydrating with a cold glass of lemon water. Citrus Salad with Red Onion Vinaigrette Salad: Lettuce, orange and grapefruit chunks. Dressing: 1/4 cup lemon juice 2 tbsp sugar 1 tsp salt 1/2 cup oil 1 small red onion - and blend! Citrus Roasted White Trout 2 white trout sides (can easily work with salmon, red trout, etc) kosher salt 1 cup sweet or semi dry white wine Thinly sliced citrus fruit: lemon, lime, orange or blood orange. Salt fish evenly with kosher salt. Arrange a patterned layer of citrus slices over fish, fully covering it. Drizzle 1 cup sweet or semi dry white wine over and around fish. Bake trout at 350 degrees for 10-12 minutes, finish off the baking under the broiler for 1-2 minutes for beautiful color. *for salmon, bake at 450 degrees for 15 min. **As pictured here- top salmon with thinly sliced blood orange. Lemon Roasted Potatoes 6 medium potatoes, cut into wedges 1/4 cup oil 1/4 cup lemon juice 1 cup water 1 tbsp salt Combine all ingredients in a roasting pan. Cook at 400 degrees for 30 minutes, turn potatoes and cook for another 20 minutes. Sweet Burnt Grapefruit Can be as an appetizer or dessert. Halve a grapefruit. Section it, keeping the peel on. Top each one with a teaspoon of sugar. Caramelize under the broiler in the oven for 4 minutes. *Do the same with sliced orange. Use to garnish chicken. @Bassie_Feldman. Mango Sorbet Blend- 3 ripe mangoes 1/2 cup sugar 1/4 cup lemon juice 1/2 cup orange juice Blend until smooth and freeze! Freeze in an air tight container or baking pan.

  • Winning Wine Recipes - Pesach 2020

    Welcome back to Part 2 of our series, Winning Wine Recipes! Besides for the Seder's 4 cups, wine plays a really big role on flavors in my (spice-free) Passover cooking. Here are some faves, mostly on fish, chicken and meat. Enjoy :) MaMenu Pesach Passover Archive HERE Wine Salmon: 4 fillets salmon salt 1/2 cup orange juice 1 tbsp lemon juice 2 tbsp white wine Season salmon with salt, and marinate in the juices and wine. Bake at 350 for 12-15 minutes. Variation: Cube the salmon, and serve over salad. Works with other varieties of fish too. Roast Chicken with Pineapple Salsa 1 onion, sliced 1 pineapple, cubed 6 chicken legs Salt 1 cup dry red wine Salt chicken evenly. Layer roasting pan with onion slices, then the chicken, top with pineapple. Pour wine all over pan. Cover and bake at 350 for 3 hours. Onion Marmalade over Roast Beef Roast Beef: Slice 1 onion and cube 1-2 sweet potatoes and cover the bottom of a baking pan. Place roast on top, season well with salt, and place fat side UP. Pour 1-2 cups of wine of choice over roast. Cover and bake at 350- for 1 hour PLUS + 15 minute per pound of meat. Let it cool completely, refrigerate, then slice. Carefully rewarm, making sure not to overcook. Onion Marmalade: (I will add this over the meat once plating) 2 large onions, thinly sliced Saute in oil with 1/4 cup sugar Caramelize for 15 min. Add one cup dry red wine let the liquid evaporate, simmering for another 15 min. Season with salt. Wine Braised London Broil Marinate meat in a ziploc bag with olive oil, red wine, lemon juice, orange juice and salt. Marinate for minimum 1 hour to overnight. (The longer the better, since the cooking is very quick) Bring to room temp before broiling or grilling. Preheat broiler- and broil for about 5 minutes per side- depending on size and doneness. Medium rare is best. Let cool and slice. Rewarm with cooking juices. French Onion Soup Slice 4 large onions, and cook in oil for approx 30-45 min, until deep brown color. Stir often. Season with salt. Add 1 cup dry red wine, and cook it out for about 5 minutes. Cover with about 8 cups water, salt it once again, and boil together for about 10 minutes to bring it all together. Is it really a French Onion Soup without the bread + cheese? Oh yes, it's flavorful enough, hearty and yum, and a nice change from chicken soup. Not necessary, but you can definitely make it dairy, and add cheese. Lechaim! #MaMenu

  • Top Avocado Recipes - Pesach 2020

    Dear friends, Thank you for following MaMenu Pesach 2020 Top Recipes Edition, stay tuned for more divine recipes daily, as we lead up to Pesach. Be sure to follow us on and click here for 2017, 2018, and 2019 Seder menus. Wishing you all, a HEALTHY, safe and beautiful holiday. Love, Mushky Avocados is one of my favorite foods! I'll never ever get sick of them. The recipe list is endless. But here are some Pesach faves. Baked Plantain Chips with Avocado Creme Plantain Chips 2 green plantains, peeled and very thinly sliced Toss with 1-2 tbsp of oil, spread in one layer on a pan, season with salt. Bake at 350 degrees for 30 min, until the edges start turning golden. Serve with avocado creme. Avocado Creme Blend 1 avocado with 2 tbsp lemon juice and a sprinkle of salt. Dip chips into avocado creme. Beets + Carrot Slaw with Creamy Avocado Dressing topped with Parsnip Crisps Salad Greens Julienned (fresh) beets Julienned (fresh) carrots *Use any vegetable variation, everything works! Creamy Avocado Dressing: Blend Together 1 Avocado 1/2 Red Onion 3/4 cup Olive Oil 1 Lemon juiced 1 Orange juiced *if you don't use oil, try water, but start slow Parsnip Crisps- Martha Stewart Peel 2 parsnips, then make thin slices using a peeler Deep fry in oil, without overcrowding for 30-60 seconds Drain on paper towel, and season with salt Lasts 4 days in a Ziplock bag. Avocado and Butternut Squash Salad with Red Onion Vinaigrette Salad lettuce cubed avocado cubed and roasted butternut squash (400 degrees, 30-40 minutes) Red onion vinaigrette: 1/2 cup oil 1/4 cup lemon juice 1 tbsp sugar 1 tsp salt 1 small red onion Blend in food processor. This one is a staple. Make a huge batch, it will stay good all week. Avocado Mango Tuna Ceviche or Avocado Mango Salmon Ceviche. 1 avocado, cubed 8 oz sushi grade tuna, cubed - freeze for 15 minutes for easier slicing. 1 mango, cubed 1/4 cup lime juice 1 tsp salt 1 tbsp of finely chopped jalapeno pepper Combine all ingredients, let sit for 10 minutes - up to max 1 hour, and serve immediately. Avocado Smoothie Blend 2 frozen bananas 1 avocado 1 1/2 cups orange juice a handful of sliced fresh cucumber Caramelized Onion Guacamole 2 onions, sliced and deeply caramelized* 3 avocados 1 finely chopped tomato 1 lime, juiced salt to taste *Always fun to make a massive batch of onions in advance, and slowly use them up in different dishes. Buy your avocados super hard, and as soon as they ripen- takes about 4-6 days, refrigerate immediately for perfectly green avocados, all week long. **PSA I follow my family and Chabad's Pesach food customs. I only use fruits and vegetables that have a peel (as a protective barrier to anything Chametz that may have come near it). I also use almost nothing processed. (There are a few exceptions 😉) Therefore no spices other than salt. Please adjust and adapt according to your customs.

  • #IsoShabbat - March, 2020

    Stay tuned for the #MaMenu #IsoSeder Pesach/Passover posts! Scroll through last 3 years menus here>> Having guests at our Shabbat dinner is really our favorite thing, but this week will be quiet, peaceful, simple, and homey. The food is all good, simplistic comfort foods that I (hopefully) have in stock at home. Will get the kids to pitch in wherever possible, for sure in the challah dept. Shabbat shalom!!!!! Stay healthy and safe. #IsoShabbat Menu Mt. Tabor Shiraz Wine Fresh traditional challah Your favorite recipe! I use many... I still can't find the perfect one to make my own :) Moroccan Salad Cuite In a large frying pan or pot, combine 1 diced onion, 1 diced pepper, minced 4 garlic cloves, 5 large beefsteak tomatoes (or approx 8-10 roma tomatoes) diced. Add 2-3 tbsp of oil, 1 tsp salt, 1/2 tsp pepper, a tiny sprinkle of cayenne pepper and let it cook out for a total of about 2 hours, until all the juices evaporate and its beginning to burn. Stir it often. Tuna pizzettes Take leftover pizza or challah dough. Press into small circles, punch holes to keep flat. Bake at 350 for 15 minutes. Top with a spoon of above salad cuite or any jarred tomato sauce, flake canned tuna on it and top with olives or capers. Whatever is left in the fridge salad and good dressing Dressing: 2 shallots (or red onion) 1/2 cup oil 1/4 cup apple cider vinegar 1 tbsp date syrup or agave 1 tsp salt , sprinkle of pepper Fresh herbs- optional. Blend. Canned corn salad canned corn, red onion, hearts of palm, pepper, chick peas. Dress with a large spoon of mayo and salt🙂 + fresh herbs if you have, or with above dressing. Potato Burekas Puff pastry + mashed potatoes Or Puff pastry + fried mushrooms and onions Matzah ball soup Super comfort food! Roast chicken Spice with salt, pepper, onion powder, garlic powder, paprika. Then I found a date beer in the fridge, and poured about 1 cup over it all. Covered with foil, and cooked at 350 degrees for 3 hours. Wow the smell was beyondddd. Green beans Roast with oil, salt ,pepper, garlic and nutritional yeast. Set oven to 425 and roast until edges begin to crisp- about 25 min. Crockpot chocolate cake

  • Shabbat Dinner 1.30.2020- the DIP Shabbat

    It's a special farewell Shabbat to a dear friend of ours who really watched MaMenu evolve to what it is today. He's been to countless Shabbat meals at our home, and the only appropriate way to see him off to a foreign land is with a special hand-curated Shabbat menu. Full of dips, with a pescatarian touch. Shabbat shalom! Crispy Thyme Breadsticks adapted from tasteofhome- these will be served in addition to Challah Breadstick dough: In a food processor, combine 2 cups flour 1 1/2 tsp baking powder 1/2 tsp salt 3 tbsp oil pulse until it looks crumbly, slowly add 1/2 - 3/4 cups ice water to form a dough. Roll dough onto floured surface, and cut into approx 16 strips. Twist each strip around itself and place on baking sheet. Brush with oil and make a mixture of coarse salt and fresh or dry thyme and sprinkle over strips. Bake at 350 degrees for 20 minutes. Pepita Cilantro Dip omg this one is gooood :) In a food processor, place 2 cups pepitas- pumpkin seeds, can be raw or toasted 4 scallions 1 serrano chili - or jalapeno- add slowly to heat tolerance 1 garlic clove 1 cup mayonnaise (or non dairy sour cream, or yogurt) 1/4 cup water 1/4-1/2 cup fresh cilantro salt and pepper to taste Blend well. Smoked Shiitake and Fried Onion Hummus 2 cans chickpeas- cooked an additional 30 minutes and drained 1/3 cup lemon juice 1/3 cup tahini 2 garlic cloves 2 tsp salt 2-4 tbsp water- add slowly Blend very well. Garnish with smoked shiitake mushrooms (slice and roast with oil, salt and smoked paprika at 350 degrees for 30 minutes) and fried onions. Sour Cream and Onion Dip Chop 2 onions real small, and saute in 2 tbsp oil until browned. Let cool. Combine the onions with 1.5 cups non dairy sour cream, 2 tsp soy sauce or coconut aminos and 1 tsp garlic powder, 1 tsp salt. Refrigerate and serve cold. Spinach Roasted Red Pepper Dip So delicious! The color comes out quite festive, and the taste is amazing. 3 red peppers- cut into chunks, roast with oil and salt at 450 for about 20-25 minutes until softened and beginning to char at edges. In a food processor, combine the roasted peppers with 2 large handfuls of fresh spinach (about 5 oz), 2 garlic cloves, 1/3 cup nutritional yeast, 1/3 cup oil, 2 tsp salt. Blend. Baby Kale and Fennel Salad Wash and trim 4 anise bulbs, and slice into sticks. Season with olive oil, and salt and roast at 450 for approx 30 min, until the edges are crisp and the anise has softened. Salmon Herring Thank you Chaya Sperlin. Cube only the freshest salmon to desired/ bite size. Season well with kosher salt, and let sit for 30 minutes to 1 hour up to a few days. Rinse off the salt well and place in a jar with sliced onions and jalapeno, cover with oil and refrigerate until serving. Curried Cauliflower Soup 2 heads of cauliflower - break down into florets and roast with oil, salt and pepper at 400 degrees for 30 minutes. In a large soup pot, saute 2 diced onions, for 5 minutes. Add 1/4 cup tomato paste and 2 tbsp curry powder, zest of 1 lemon - mix and cook for about 5 minutes. Add 1 cup dry wine and let boil for another few minutes. Add 1 can coconut milk, the roasted cauliflower and water to the top of the pot. Season with salt and pepper. Bring to a boil and cook for 30 minutes. Blend well, serve and garnish with sliced scallions and basil. Maple Roasted Rutabaga Bangers + Mash with Yorkshire Pudding (vegetarian) Traditional English Trifle Delicious layers of vanilla cake, whipped cream, strawberries and raspberries.

  • Shabbat Chanukah 2019 - 5780

    Looking into the MaMenu archives, this is the 4th year Chanukah menu posted! Established in 2016, I cannot believe we have come this far. Those menus were pretty pretty impressive. Happy Chanukah to y'all!!!!!! Enjoy the celebrations with family and friends. Love always, MaMenu - ending off the 2019 years menus with a bang!! Hello 2020! Fruity Angostura Bitters Mocktail In a large pitcher combine 1 part lemon juice 1 part orange juice 2 parts ginger ale (or seltzer) 1 dash grenadine 3 dashes angostura bitters Top with ice Chocolate Gelt Topped Challah Rolls Shape classic challahs into round rolls and bake as usual. Press in a chocolate gelt coin after it is baked. Sour Cream and Onion Dip Chop 2 onions real small, and saute in 2 tbsp oil until browned. Let cool. Combine the onions with 1.5 cups non dairy sour cream, 2 tsp soy sauce or coconut aminos and 1 tsp garlic powder, 1 tsp salt. Refrigerate and serve cold. Vegan Greek Quinoa Salad Cook 1 cup dry quinoa in 2 cups water. bring to a boil and lower heat to lowest and cook for 15 minutes. Let cool and fluff with a fork. Salad: Greens cooled quinoa 1 can chickpeas chopped cucumber chopped red onion sliced cherry tomato halves chopped green and black olives chopped fresh dill and parsley Dressing: 1/2 cup olive oil 1/4 cup red wine vinegar 1 squeezed lemon 2 garlic cloves, minced 1 tsp dried oregano salt and pepper Soba Arugula and Olive Oil Salad bringing it back from 2018! Thank you Sarale Fradkin. Homemade Salmon Herring Thank you Chaya Sperlin. Cube fresh salmon to desired size. Season well with kosher salt, and let sit for 30 minutes to 1 hour. Rinse off the salt well and place in a jar with sliced onions and jalapeno, cover with oil and refrigerate until serving. Dreidel Noodle and Winter Vegetable Soup Your fave vegetable soup- In the food processor, I shredded 2 onions, carrots, sweet potato, zucchini, and mushrooms. Covered it all with water, added lots of salt and pepper, and cooked it for approx 1 hour. It's simple, and hearty. Dreidel noodles Thank you Chayala Markovits Cook lasagna noodles until soft, shape with a dreidel cookie cutter, and voila, dreidel noodles to serve on your soup! Shiitake and Cabbage Deep Fried Egg Rolls Saute 2 onions and 2 bags of shredded white cabbage for about 15 minutes, add a large handful of sliced shiitake mushrooms. Season with sesame oil, soy sauce, ginger spice, and some sriracha or cayenne for optional heat. Stuff each egg roll wrapper with mixture and fry. Jumbo latkes topped with Pulled Beef Latke: This recipe makes 1 pan sized latke 5 potatoes 1 onion 3 eggs 1/3 cup flour Salt and pepper Shred the potatoes and onion and combine with the eggs, flour, salt and pepper. Place a few tablespoons of oil in a large frying pan or cast iron- Cook for 35 minutes on low, flip (good luck) add more oil and cook for another 25 minutes. . Pulled beef: Thank you Dvonye Korf. Use minute or shoulder roast Place in a pan, season with salt and pepper, paprika, cumin and garlic. Place fried onions and fresh sliced onions all around the roast. Add water to halfway cover the beef, cover the pan tightly and cook overnight (approx 8 hours) at 200 degrees. Pull the beef with 2 forks and top the jumbo latkes with the pulled beef, garnish with fresh herbs. Fresh Fried Sufganiyot and Tea

  • Pre-Chanukah Shabbat Menu 12.12.2019

    All at once, we are welcoming in official winter, closing out the 2019 year, and celebrating Chanukah!!! Lots going on, and how can you not love it? I once spent Chanukah in South Africa, where the seasons are the opposite, and chanukah is in summer, where everyone is on holiday at the beaches, I just couldn't wrap my head around that concept! Happy Chanukahhhh Love always, MaMenu Arak + Grapefruit Cocktail In a pitcher, combine 1/3 cup Arak and 4 cups chilled grapefruit juice, top with seltzer. Fluffy Challah Dinner Rolls Adapted from's dairy recipe to nondairy. 2 tbsp yeast 1/3 cup sugar 1 tsp salt 1/2 cup warm water 1 cup oat milk beverage (or almond/soy milk) 1/4 cup oil 1 egg 4-5 cups flour Combine all ingredients, add flour slowly- as needed. Let rise for 1 hour. Form into approx 24 dinner rolls, rise for an additional 20 minutes. Egg wash and top with topping of choice. Bake at 375 for 15-20 minutes. Brush with oil as soon as it comes out of the oven. Sun-Dried Tomato and Olive Tapenade Recipe from my dear Sonya Sanford. Blend: ½ cup sun-dried tomatoes + ⅓ cup kalamata olives + 1 garlic + 1 tbsp lemon + 2 tbsp olive oil + 2 tbsp mayo Moroccan Fish in Spicy Tomato Sauce Approx 10 pieces of tilapia 1 28 oz can crushed tomatoes 1 15 oz whole peeled tomatoes, chopped down 2 cups water 6 peeled garlic cloves (I kept them whole) 2 tsp salt 1 tsp pepper 1/2 tsp cayenne pepper 1 tsp paprika 1 tsp cumin Place all ingredients into a large frying pan (it's ok if the fish gets layered), cover halfway, and simmer for 30 min. Garnish with fresh chopped parsley or cilantro. Carrot Cumin and Parsley Salad 15 carrots- peeled and trimmed Place carrots in a large pot of salted water and cook for 30-40 minutes until tender. Drain water, cut down to even cubes or use a wavy vegetable cutter and season with: 2 lemons- squeezed 2 tbsp olive oil 1 tsp salt 2 tsp cumin 2 tsp sumac 2 tsp paprika 1 bunch of fresh cilantro, chopped. Shallot, Beetroot and Avocado salad 8 shallots- Peel and slice 8 shallots and saute them in oil, with about 1 tbsp sugar, on low for 20-30 minutes until caramelized. 6 beets- (unpeeled) cover each one with oil, and salt, place on a sheet pan and cover the whole pan with foil (I don't bother with individually wrapping each beet) Bake at 400 degrees for 1 hour - 1.5 hours. Peel the beets and slice or cube. I sliced perfect thin circles with a mandolin, was a beauty. Layer spinach or arugula, with the beets, candied shallots and optional avocado, sliced radishes and crunch toppings. Dressing: 1/2 cup oil 1/4 cup apple cider vinegar 3 tbsp Dvash Date Nectar 2 tsp salt Chickpea and Celery Soup Dice 2 onions, and 1 head celery, saute for approx 10 min. Add 2 cans chick peas and 1 can of another bean of choice. 1 28 oz can crushed tomatoes and fill the rest of the (6 qt) pot with water (or stock). Season with lots of salt and pepper. Simmer for 1 hour. Moroccan Chicken and Vegetable Tagine Got myself a Kook Tagine, and loved loved it!!! So totally fun and showstopping. I used about 18 boneless chicken thighs. Seasoned them with equal parts of all of these>>> cinnamon paprika coriander cumin salt pepper and olive oil Mix well together, and spice it well! Don't be afraid to go heavy! I heated the cast iron bottom of the tagine on the stovetop, and seared each of the chicken thighs (took 2 batches) just browning the ends- the inside still totally raw. about 5-8 minutes. I combined all the chicken thighs together in the tagine- layering it upward, covered and baked it at 350 for 1 hour. When it comes out, and remove the top, the smoke poofs out and its amazing🙂 Normally, you'd put the vegetables into the tagine with the chicken, and bake all together, but I ran out of space so I did the vegetables separately. Tagine Vegetables 1 head cauliflower, cut into florets Red potatoes, quartered (can use fingerling or baby potatoes too) 2 onions, roughly chopped Combine these vegetables with the above tagine spices - be generous!! And olive oil. Cook uncovered in a 9*13- and pack it in- so it steams and bakes together (as opposed to a sheet pan where it roasts) At 350 for 1.5 hours, until vegetables are completely soft and edges and tops are browning. Sfenj by Adassa Kurkus Recipe here:

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