Split Pea Soup

Coming home from work hungry as always, I reached into my fridge to grab some of the split pea soup I made for dinner last night. While delicious, it is hard for me to eat this soup without tears falling from my eyes. My recipe for split pea soup is a fairly new addition to my family's meals - and it is one of my favorites from my cousin Rashi Minkowicz, of blessed memory. 

I have tried over the past four weeks to write this post - and each time I find that I am unable to put my thoughts into actual words - but I have decided that today I will put my thoughts "onto paper", as a letter to my incredible cousin. 

Dear Rashi, 

To begin with, I want you to know how lucky I feel to have been able to see you on Monday night, March 10. When Mushky told me she was trying to video chat with your beautiful daughters, Henya and Tonia, I told her that was fine. A few minutes later Mushky came to tell me it wasn't working - and I guess I was having a lazy moment, and so I told her that we could try again another day. But then Rashi, you started sending me messages to hurry up and get the chat working because your girls were anxiously waiting to see Mushky. I relented, got up off the couch and headed to my computer. I clicked here and there and lo and behold, there you were holding your cute son Alter. You had this huge smile on your face, and the excitement could be seen in both of our homes as we set our girls up for a chat. We smiled at each other, we said hello and marveled about how fun it was for our girls to see each other - and then we each walked away from the computer. Little did I know that it would be the last time I would see you, how could I have known that the very next night you would suddenly be called to heaven? But thank you! Thank you for insisting that I get the video chat working. 

While I am thanking you, I should thank you for the huge role you have played in my life. With 6 brothers, I always felt like you were my older sister which I didn't have. Throughout the years you taught me so much, and have done so very much for me. I have this funny memory of you sitting on my bed with me in Berel and Breindy's house when we were both there for school - and you made a puppet show of sorts with your toes - I thought you were so cool and funny! The truth is, that you always knew that one shouldn't take life too seriously - you knew that there is always a place for fun. 

When I found out that baby number three was on the way, and I was too tired to move, I shared my news with you, and asked you (a mom of 8!) how I could manage to go to work, run my Chabad house activities and take care of my home as well as Mushky and Shalom. You were so excited for me and also let me know that if you could manage your life, I could manage my life. You taught me that when things seem hard, one still continues on. 

In December when we finally! came to visit your family in Alpharetta, I remember marveling at how you had a whole bunch of kids playing with playdo right on your dining room table - I couldn't believe how brave you were! You reminded me of the importance of allowing our kids to do messy things, even when it's a pain to clean it up. 

When I needed advice, or needed a recipe I always knew I could always count on you to help me. You were always an incredibly giving person - and that is yet another lesson that I carry with me in my life . Along the way you helped me out in so many situations, and for this I will be forever grateful. 

I also want you to know that while you are no longer here with us physically, you live on in our hearts and souls and actions. Each week when I host Torah and Tea, I think about you. Each time I think about rescheduling an event when things get hectic, I remember that you would never consider this to be an option - and always managed to pull everything off, no matter how busy or crazy your day was. 

Rashi, you were a shining example of how one should live their life - and I hope that I could somehow manage to accomplish just a fraction of what you were able to accomplish. And please know, that I will be there for Hirshy and your 8 wonderful children. I will do whatever it is that I can to help them as they bravely continue to live their lives. (And don't you worry - I will most certainly make sure to send Hirshy the link to the clothing labels I promised to send you.)

Dearest Rashi, I miss you terribly and I pray for  a time when we will see you once again with the coming of Moshiach, may be it be very soon!

With lots of love, 

Rashi 

Split Pea Soup

Canola oil

Carrots, diced

Onions, diced

Celery, diced

Fresh parsley, chopped

Fresh dill, chopped

Fresh garlic, minced

1 bag split peas

Salt

Pepper

Water or chicken stock

Heat some oil in a pot. Add carrots, onions, celery and garlic and sautee until slightly soft. Then add fresh herbs. Then add water and the package of split peas. Season and bring to a boil - then simmer until soup thickens and the split peas break down to create a thick soup. 

Nish Nash Salad

A day doesn't go by that a blog post pops into my brain...the problem is that I never get around to transferring the post from brain to blog. Today I decided it was time to get this post transferred..been meaning to post it for a  year.

One year ago today, my uncle Shaya, of blessed memory, passed away. My uncle was an incredible individual. He was a dreamer and a doer - when he wanted to accomplish something, he didn't let anything get in his way. My uncle and has family have always been a very big part of my life. Growing up, Shaya was a big part of my family. Shaya together with his wife Goldie and my cousins Henya and Yossel, would come visit us many times during the year - and they always came for Rosh Hashanah. Shaya was the Chazan for Rosh Hashanah services for 20+ years at Chabad of Tidewater. When Shaya and Goldie opened their own Chabad House in Harlem, I truly missed hearing his voice as we went through the Rosh Hashanah tefillot. The tunes he sang are the ones that still play in my head on Rosh Hashanah.  Shaya was a lively individual with a great love for life and even greater love for sharing Torah with those around him. Shaya has certainly left his mark on the world - and left it a better place. While a year has gone by, and we still miss him dearly, his memory lives on. It lives on in the beautiful, vibrant Chabad House in Harlem. It lives on in the form of stories our family still shares with each other. It lives on through the lives of the many, many people Shaya touched during his life.

As you may know, our 8 month old son was named for Shaya. We hope that our beautiful baby will grow up to me an incredible individual just like his great uncle Shaya.

The Shabbat after he passed away, I decided to do a little asking around of my cousins and try to pin down what some of his favorite foods were. That Shabbat "Nish Nash Salad" graced our table as we shared stories and memories. This is my interpretation of this salad.


Nish Nash Salad

1 bag shredded cabbage or cole slaw mix
Mayonnaise
Mustard
Salt
Pepper
Garlic
Sugar
Lemon juice
1/2 bag Nish Nish Crackers

Empty bag of cabbage into a large bowl. Season with mayonnaise, a little bit of mustard, a little salt, pepper, garlic and a little sugar and a few squirts of lemon juice. Mix well. Add crackers to salad just before serving and mix well. Enjoy!

Doughnuts and Latkes!

As I was frying funnel cakes in the kitchen tonight, batter came pouring out of my makeshift piping bag and I groaned saying, "ugh, kitchen disaster" Shortly after I heard a little voice (Shalom) ask, "why do you seem to have so many kitchen disasters on Chanukah?" (and trust me I had all sorts of interesting kitchen experiences this holiday) After giving a little giggle, I answered that I must have more kitchen challenges simply because I've been spending more time in the kitchen.

What have I been doing in the kitchen? Frying things of course! Latkes and doughnuts and funnel cakes too! Yes - I am fully aware that all of these treats aren't exactly health food. So the question is why? Why have I spent so much time creating all of these yummy treats?

The simple reason is that I want my family to enjoy celebrating Chanukah. I want my children to anticipate something exciting on each and every day of Chanukah. My wish is for my children to celebrate this holiday with incredible happiness and joy - and to remember the reason we celebrate, to remember how the Maccabees fought for what was right - and just how lucky we are that we can study Torah and do Mitzvot without fear of being oppressed.

And so we baked cookies, fried latkes, doughnuts and funnel cakes, had a Chanukah gelt treasure hunt and certainly lit the Menorah and happily sang Chanukah songs.

Each night as we lit the Menorah time seemed to stand still - and for those few minutes my world felt perfect. Messes, and homework, and deadlines and other daily challenges seemed to fade away.  Seeing my kids shining, smiling faces in the glow of the flames warmed my heart. Singing Haneirot Hallalu together as a family felt like the perfect family activity. It is these moments that we create with our families that allow Judaism to carry on - it is these moments where we teach our children just how proud we are of our heritage - and how important it is to keep the flames burning each and every year.

While I promised not to make doughnuts for a very long time, I am going to share the recipe in case you want to make doughnuts too! Please consider yourself warned, these doughnuts are incredibly yummy. In the past, my efforts at doughnut making haven't had any incredible results - these doughnuts are different! (Special thanks to my cousin Rashi in Alpharetta who shared the recipe with me) Here is my adaptation of the recipe.

Fluffy Doughnuts

1/2 cup warm water
4 1/2 teaspoons active dry yeast
3/4 cup orange juice (I know my cousins have made them with coconut milk, milk or soymilk as well)
1/4 cup sugar
1 tsp salt
4 cups all purpose flour
1/3 cup oil
2 eggs

Glaze

1 tbsp water (may need more to thin a little)
1/2 tsp vanilla extract
1 cup powdered sugar

In a bowl, dissolve the yeast in warm water. (I add a little bit of sugar to help the yeast proof.) Once the yeast has bubbled, add the rest of the ingredients. Mix well. 
Roll dough out and cut out the doughnuts using a wide mouthed glass or cookie cutter. Use a small cup or cookie cutter to cut out the holes. (I used one of those little cups that comes with children's liquid medicines..that was one of my kitchen disasters.) Heat about two inches of oil to 350 degrees. (I use an electric skillet to maintain an even temperature.) Place doughnuts - and the holes - in the oil and fry. After a few minutes flip them over and fry for another minute or two. Doughnuts should be light brown.  Glaze the doughnuts or dust them with powdered sugar. Enjoy!

The Note of a Child

As Yom Kippur draws closer, my kitchen is whirring with noise. My Challah dough mixes in one mixer, honey cake batter in another. A chicken soup bubbles on the stovetop, one sink holds the chickens defrosting and waiting to be baked and my countertop is filled with ingredients for the rest of our pre-Yom Kippur meal - the Seudah HaMafseket. Amidst all of the hustle and bustle, it actually is a quiet moment for me to think and reflect. (When you are a mom, a quiet moment is any moment that your children are happily occupied.) As I work my mind floats in all sorts of directions; will I be able to fast easily? what will the coming year bring us? What can I change for the coming year? Along with these thoughts, a small and quick moment appears in my mind - a tiny interaction with my son Shalom.
While I am not normally the overly emotional, "mushy" type - this fleeting moment yesterday practically brought tears to my eyes.

You see, as we were getting into the car to go to school yesterday, I raised my voice at him as a result of something he said to his sister. The minute the words came out of my mouth I regretted my tone of voice - but we had to go to school. I tried my best to fix the mood in the car as we rode, thankfully about halfway there everyone in the car was smiling again.

I got to work - where Shalom is actually a student in my third grade. When he was finished with an assignment, he went to visit the "art center". A little while later, while helping some students finish a project, I noticed Shalom placing a small green envelope on my desk with a shy look on his face. When I had a moment, I opened the envelope and found a card which read, "Dear Mommy, I am sorry for how I behaved this morning." I felt my throat catch a little and felt some tears in my eyes - of course a classroom is no place to cry. When he walked by me on his way to the next class I whispered, "thank you for the card - I really appreciated it".  It brought all of my third grade Yom Kippur lessons to life in a split second.

So what does this have to do with me and my busy kitchen this morning? It occurs to me that each year on Yom Kippur we ask Hashem to forgive us, and to give His stamp for us to have a great year. We ask this of G-d each year, even when we have made so many mistakes - sometimes even making the same mistake over and over again - and each year trying once again to fix those mistakes. We ask of Hashem to look at us with love and treat us with an abundance of kindness and to forgive us.

Just as I ask Hashem for forgiveness, and to see past my errors, I realize that I too have to work on seeing past my children's mistakes. We all love our children, but sometimes, with all of the hustle and bustle of life, we make a big deal over the wrong things. As Yom Kippur draws near I have decided to make a more conscious effort to look for the great inside my children, to appreciate their smiles and laughter more - and to approach their mistakes with more love and kindness - just as I want Hashem to treat me in the coming year .

May the coming year bring all of us health and happiness and many wonderful blessings from Hashem's treasure trove of blessings. G'mar chatima tova!


Being a food blog...here is one of my favorite recipes for oatmeal-craisin cookies - a great cookie to have on hand at the end of a long fast.

(this recipe is from the Quaker oatmeal container - with just a few minor changes)

Oatmeal Craisin Cookies

1/2 cup of oil + 6 tablespoons oil
3/4 cup dark brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups oatmeal
1 cup Craisins

Heat oven to 350. Mix oil and sugars until creamy. Add eggs and vanilla, beat again. Combine flour, baking soda and cinnamon and add to mixture. Mix well. Add oatmeal and Craisins. Mix well. Drop by  the tablespoonful onto a greased cookie sheet and bake for 10 minutes. Enjoy!

Carrots and Cutie Pies

In the last couple of months people have been asking me about "Un-Recipes". While I haven't posted in a VERY long time, I am finally back at it! Where have I been you may ask...so this is what I have been up to...

On June 2nd, our family was blessed with the arrival of cutie pie number three. Our new son, Yeshayahu (Shaya for short), has added much joy and laughter to our home and we thank Hashem for giving us this precious gift :) The addition to our family has certainly kept me very busy...and so while I have of course been cooking, I have simply not had the time to blog....but here is to a new year with many new blog posts!

With Rosh Hashanah quickly approaching (tomorrow night!) it is a good time to reflect upon the past and look towards the future. As I get ready to celebrate this special holiday with my family I am truly grateful for the many blessings I have in my life. I thank Hashem for my wonderful husband, my three beautiful children and for the happy home we all share.  I thank Hashem for the health of my family and for allowing us to see so many blessings each and every day. As Rosh Hashanah approaches I consider myself lucky for the wonderful life which we lead.

As I look towards the future, I pray that G-d will once again grant my family a sweet year  - a year overflowing with happiness and blessings!


It is customary to eat carrots on Rosh Hashanah. The Yiddish word for merits carrots - mehrin - also means merits. It is our hope that our year will be filled with "merits" and many good deeds. Many people serve tzimmes at their Rosh Hashanah dinner, I however have yet to develop a taste for this sweet carrot dish. Over the years I have started to simply incorporate carrots into our dinner in other ways. This year we will be having a Mediterranean carrot salad.

With that dear friends, I wish you a K'tiva Va'chatima Tova, L'shana Tova U'mituka - may you be inscribed and sealed for a good and sweet year.

Happy cooking!

Mediterranean Carrot Salad

Carrots, peeled and cut into round slices
Olive oil
Fresh parsley, chopped
Fresh garlic, minced
Cumin
Lemon juice
Paprika
Salt
Pepper

Boil carrots until soft (but still firm enough that they won't fall apart). Drain carrots and cool. Mix carrots with olive oil, parsley, garlic, lemon juice, paprika, salt and pepper. Mix well and serve. 
Enjoy!

An Italian Style Purim

Wow! It has been ages since I have posted a recipe - my apologies for that  - but I promise it is with good reason.

Many years ago, Esther was picked as Achashverosh's new queen - and in the end played an integral part in saving the Jewish people from the evil Haman. As the saying goes, "they tried to kill us, we won - let's eat!" and Purim is no different. As a matter of fact, one of the four Mitzvot of Purim is to take part in a festive Purim meal. Each Purim we put together a menu based on a different type of cuisine - this year we are going Italian. Mmmmm....what is not to love? If you are like me  you love pasta and tomato sauce, and olives and anything sprinkled with fresh herbs. One of my all time favorites is my pareve lasagna...and so, we will be rolling up our sleeves and making trays and trays of this dish along with spaghetti and meatballs, herbed chicken breast, roasted veggies, garlic bread and more. 

Please accept my wishes for a joyous and delicious Purim! If you are in Hampton Roads, we would love to see you at the Grand Italian Style Purim Festa on Sunday at 4:30 pm..click here for more information. 

Pareve Lasagna

3 onions

a few cloves fresh garlic

1 lb button mushrooms

2 red peppers

1 green pepper

2 cans diced tomatoes

1 very small can tomato paste

5 cans Hunt's tomato sauce

Ketchup

Brown sugar

Rice vinegar

Dried oregano

Lasagna noodles

Preheat oven to 375. Dice onions and mince garlic - sautee until soft. Add sliced mushrooms and diced peppers - sautee until soft. Add diced tomatoes, tomato paste and a big squirt of ketchup. Mix well. Add the tomato sauce and a little brown sugar and a splash of rice vinegar. Add a few good sprinkles of oregano. Bring to a boil and then allow to simmer for about 15 minutes. Spray a 9 x 13 pan with Pam and then use a ladle to spread a little sauce on the bottom of the pan. Place lasagna noodles in the pan (raw) and then cover with sauce and veggies. Add another layer of lasagna noodles and cover with sauce once more. Bake covered for about 45 minutes

Cinnamon Buns

For as far back as I can remember, Thanksgiving has always been that day that I sleep in for as long as I possibly can and then spend the day relaxing and eventually having dinner with my family. This Thanksgiving began a little differently....

This year I decided that I was going to run the Turkey Trot 10K race (that's 6.2 miles!) Truth is, I had never actually run farther than 5 miles, but I decided that I was up for a challenge...and so from bright and early I had a whole new list of things to be thankful for...

-Many thanks to my mother for agreeing to wake up at 7 am on her day to sleep in and drive out to Virginia Beach with me, and hold my keys and phone while I ran off to run a race.

-Big thanks to my husband who took the kids with him to shul early this morning and then brought them to see me cross the finish line!

-Must thank my running coach who did an excellent job of preparing me for this race!

- And I am most certainly very grateful that I was able to run the entire race and finish!!

Of course I am also plenty grateful for the  many blessings that make my life so wonderful each and every day!!

Being that we were headed to my parents for dinner I was only left in charge of making the potato dishes...but then I remembered that I had frozen my leftover Challah dough on Friday afternoon...and the next thing I knew, I was making cinnamon buns! They were sooo easy to make..and soooo delicious to eat!!

Cinnamon Buns

Challah dough 
Canola oil
Vanilla sugar
Cinnamon
Sugar


Roll the challah dough out as thinly as you can. Rub some canola oil over the entire piece of dough. Sprinkle on some vanilla sugar, and lots and lots of sugar and cinnamon. Rub it all in. Roll the dough as tightly as you can. I then coated the top with a little oil and more vanilla sugar, cinnamon and sugar. Slice the big roll of dough into buns. Lay the buns down side by side on a greased baking sheet (swirl side up!). Sprinkle just a little more sugar. Bake on 350 for about 30 minutes. Glaze and enjoy!!

Glaze (Drizzle glaze on while cinnamon buns are still hot!!)

1 1/2 cups confection sugar
1/4 cup water
Sprinkle of vanilla extract
Sprinkle of lemon juice