Category Archives: Recipes & Food

Photos: Mishloach Manot for Arlington Seniors Project

Todah Rabah to the many congregants and Preschool families that contributed to and participated in our Mishloach Manot for Arlington Seniors project on Sunday, February 11!

Photo by Chris Kagy
Photo by Chris Kagy
Photo by Chris Kagy
Photo by Chris Kagy
Photo by Chris Kagy
Photo by Alexis Joyce
Photo by Rabbi Lia Bass
Photo by Rabbi Lia Bass
Photo by Rabbi Lia Bass
Photo by Rabbi Lia Bass
Photo by Rabbi Lia Bass
Photo by Rabbi Lia Bass
Photo by Alexis Joyce
Photo by Alexis Joyce
Photo by Alexis Joyce
Photo by Alexis Joyce

A Jewish Founding Father? New Cookbook by Laura Kumin

The release of The Hamilton Cookbook: Cooking, Eating & Entertaining in Hamilton’s World arrived at the perfect time—and not just for the reasons you might think.

Click here to read the full article by Stacey Viera about the new Hamilton cookbook, written by Laura Kumin. Kumin taught at Etz Hayim’s Religious School, and will lead the Adult Education class “Foods of Purim Around the World” on February 11, 2018. 

Omer Recipes 2017: Day 49 | Jacob’s Lentil Stew

Enjoying these recipes? Interested in purchasing a hard copy cookbook version of them? If so, register your interest here. Thanks!

Cap off counting of the Omer by joining us for Shavuot Ice Cream Study led by Howard Shatz: “Out of the Desert: The origins and future of the Islamic State (and what it means for Israel)”, Tuesday, May 30, 8:30pm (at the home of Rabbi Bass).
Today is 49 days, which is 7 weeks of the Omer

Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.

And here’s today’s recipe, contributed by Ben S..

Jacob’s Lentil Stew

Ingredients

  • 1/2 cup fresh chopped cilantro (coriander), divided
  • 3 carrots
  • 3 celery stalks, including leaves
  • 2 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 1 clove garlic, crushed
  • 2 cups dry red lentils
  • 1/4 cup pearl barley (omit for GF)
  • 2 qts. vegetable or chicken stock
  • 1 1/2 tsp cumin
  • 1 tsp hyssop or parsley
  • 1/2 tsp sumac (optional)
  • 1 bay leaf
  • Salt and pepper to taste

Directions

  • Roughly chop the cilantro. Scrub the carrots, then cut them into chunks (do not peel). Cut celery into chunks, including leaves. Reserve.
  • In a medium sized soup pot, heat olive oil over medium heat. Add diced onion and saute till translucent.
  • Add garlic, carrot chunks, and celery. Continue to saute till onion turns golden and ingredients begin to caramelize. Add red lentils and barley to the pot, stir. Cover mixture with 2 qts. of broth and bring to a boil. Reduce heat to a simmer. Add 1/4 cup of the fresh cilantro to the pot along with the cumin, hyssop or parsley, sumac (optional) and bay leaf; stir.
  • Cover the pot and let the stew simmer slowly for 1 1/2 to 2 hours, stirring every 30 minutes, until barley is tender and the stew is thickened.
This recipe was devloped by Tori Avey as an authentic version of the stew Esau sold his birthright to Jacob for. It’s meticulously researched, see the full description here: http://toriavey.com/toris-kitchen/2011/02/jacobs-lentil-stew-2/.

Gluten Free Modification: Omit the barley for a more soup-like texture, or substitute 1/4 cup brown rice for the barley. Rice is not a Biblical-era grain, but it makes a delicious substitute for those struggling with Celiac or gluten intolerance.

Missed a recipe? Find them all here.

Omer Recipes 2017: Day 48 | Hot Dog Surprise

Enjoying these recipes? Interested in purchasing a hard copy cookbook version of them? If so, register your interest here. Thanks!

Cap off counting of the Omer by joining us for Shavuot Ice Cream Study led by Howard Shatz: “Out of the Desert: The origins and future of the Islamic State (and what it means for Israel)”, Tuesday, May 30, 8:30pm (at the home of Rabbi Bass).
Today is 48 days, which is 6 weeks and 6 days of the Omer

Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.

And here’s today’s recipe, contributed by Shira S..

Hot Dog Surprise

Ingredients

  • Mashed potatoes
  • Hot dogs
  • Sauerkraut

Directions

  • Make mashed potatoes (homemade are the best, but can use pareve Croyden House or other instant mashed potatoes, too).
  • Slice 1-2 packages of hot dogs (depending on how large a pan you use and layer on bottom of pan.
  • Top with sauerkraut.
  • Top with mashed potatoes.
  • Bake at 350 degrees for 40 minutes.

Missed a recipe? Find them all here.

Omer Recipes 2017: Day 47 | Challah French toast bake

Enjoying these recipes? Interested in purchasing a hard copy cookbook version of them? If so, register your interest here. Thanks!

Cap off counting of the Omer by joining us for Shavuot Ice Cream Study led by Howard Shatz: “Out of the Desert: The origins and future of the Islamic State (and what it means for Israel)”, Tuesday, May 30, 8:30pm (at the home of Rabbi Bass).
Today is 47 days, which is 6 weeks and 5 days of the Omer

Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.

And here’s today’s recipe, contributed by Stacey V..

Challah French toast bake

Ingredients

  • 1lb challah (cubed)
  • 6 eggs
  • 2/3 cups sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups milk

Directions

  • Heat oven to 350 degrees. Cube the stale bread or dry out cubes by leaving out overnight or in heating oven.
  • In a large bowl, mix eggs, and add vanilla, sugar, salt and milk.
  • Grease 2-quart lidded baking dish. Mix half of bread cubes with half of egg mixture. In the large bowl, add remaining bread to remaining egg mixture. Allow bread to stand for several minutes to soak up liquid. Once liquid is absorbed, dump contents of large bowl into baking dish and mix together.
  • Place lid on baking dish and bake for 20 minutes at 350. Uncover and bake another 15-20 minutes until edges brown. Edges will be firm and crunchy while center of challah bake will be soft and gooey.

Missed a recipe? Find them all here.

Omer Recipes 2017: Day 46 | Sweet Potato Pie

Enjoying these recipes? Interested in purchasing a hard copy cookbook version of them? If so, register your interest here. Thanks!

Cap off counting of the Omer by joining us for Shavuot Ice Cream Study led by Howard Shatz: “Out of the Desert: The origins and future of the Islamic State (and what it means for Israel)”, Tuesday, May 30, 8:30pm (at the home of Rabbi Bass).
Today is 46 days, which is 6 weeks and 4 days of the Omer

Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.

And here’s today’s recipe, contributed by Noa A..

Sweet Potato Pie

Ingredients

  • 9-inch unbaked pie crust
  • 1/4 cup margarine
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 3 tablespoons lemon juice
  • 1 cup top milk
  • 1 tablespoon grated lemon rind
  • 3 eggs separated
  • 1/4 teaspoon cinnamon
  • 3 large sweet potatoes, cooked and mashed through sieve

Directions

  • Cream margarine until soft.
  • Add salt and sugar and cream until sugar is blended.
  • Add lemon juice and rind.
  • Add beaten egg yolks, cinnamon and sieved potatoes and milk.
  • Mix thoroughly.
  • Fold in stiffly beaten egg whites.
  • Brush pie crust with unbeaten egg white.
  • Pour mixture into pie crust.
  • Bake in hot oven ten minutes then lower temperature to moderate
  • Bake another 40 minutes or until inserted in center comes out clean.

Missed a recipe? Find them all here.

Omer Recipes 2017: Day 45 | Brigadeiro

Enjoying these recipes? Interested in purchasing a hard copy cookbook version of them? If so, register your interest here. Thanks!

Cap off counting of the Omer by joining us for Shavuot Ice Cream Study led by Howard Shatz: “Out of the Desert: The origins and future of the Islamic State (and what it means for Israel)”, Tuesday, May 30, 8:30pm (at the home of Rabbi Bass).
Today is 45 days, which is 6 weeks and 3 days of the Omer

Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.

And here’s today’s recipe, contributed by Rabbi B..

Brigadeiro

Ingredients

  • 2 cans of sweet condensed milk
  • 5 heaping tablespoons of Ghirardelli ground chocolate or Nesquick
  • 4 tablespoons of butter, plus 1 tablespoon for rolling.
  • Chocolate sprinkles for rolling the candy

Directions

  • Put all ingredients in a 6 quart pot.
  • In medium/high heat stir constantly, allowing the mixture to start boiling.
  • Keep stirring until as you stir with the spatula or wooden spoon the bottom of the pot can be seen.
  • Put the mixture on glass or ceramic pot and wait 2 hours or more, until you can handle the mixture comfortably.
  • Coat your hands with butter.
  • Take a teaspoon of the mixture, roll it on your hands until a ball is formed, and roll it to cover with chocolate sprinkles.
  • Put them on a platter, and enjoy!
Brazilians put their brigadeiros in little cupcake wrappers, but they are virtually impossible to find here, so you can leave them on a platter. They freeze really well, in an airtight container.

Missed a recipe? Find them all here.

Omer Recipes 2017: Day 44 | Foolproof Chocolate Fudge

Enjoying these recipes? Interested in purchasing a hard copy cookbook version of them? If so, register your interest here. Thanks!

Cap off counting of the Omer by joining us for Shavuot Ice Cream Study led by Howard Shatz: “Out of the Desert: The origins and future of the Islamic State (and what it means for Israel)”, Tuesday, May 30, 8:30pm (at the home of Rabbi Bass).
Today is 44 days, which is 6 weeks and 2 days of the Omer

Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.

And here’s today’s recipe, contributed by Noa A..

Foolproof Chocolate Fudge

Ingredients

  • 3 (6-ounce) packages of semi-sweet chocolate morsels
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed milk (not evaporated milk)
  • Dash of salt
  • 1 1/2 teaspoons vanilla
  • 1/2 cup chopped nuts (optional)

Directions

  • In heavy saucepan, over low heat, melt morsels with Eagle Brand.
  • Remove from heat; stir in remaining ingredients.
  • Spread evenly into wax paper lined 8-inch square pan.
  • Chill 2 to 3 hours or until firm.
  • Turn fudge onto cutting board; peel off paper and cut into squares.
  • Store loosely covered at room temperature
Makes about 1 3/4 pounds fudge. Also good made with only twelve ounces of semi-sweet morsels.

Missed a recipe? Find them all here.

Omer Recipes 2017: Day 43 | Tasty and Easy Passover Cake

Enjoying these recipes? Interested in purchasing a hard copy cookbook version of them? If so, register your interest here. Thanks!

Cap off counting of the Omer by joining us for Shavuot Ice Cream Study led by Howard Shatz: “Out of the Desert: The origins and future of the Islamic State (and what it means for Israel)”, Tuesday, May 30, 8:30pm (at the home of Rabbi Bass).
Today is 43 days, which is 6 weeks and 1 day of the Omer

Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.

And here’s today’s recipe, contributed by Sheri S..

Tasty and Easy Passover Cake

Ingredients

  • 1 yellow cake mix for passover
  • eggs oil or water as box directions indicate
  • 1 very ripe banana
  • chocolate chips

Directions

  • Prepare the cake mix as directed
  • add in the very ripe banana and mix with a mixer for a long time.
  • Then fold in chocolate chips and bake as directed.

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