Guest guest Posted August 13, 2004 Report Share Posted August 13, 2004 Good Morning, Well, it is the middle of the month and I recently sent off my newsletter for the coming holiday--Jewish New Year, that will start on the evening of September 15th. I would like to share with you what I wrote and some of the wonderful recipes that can be prepared for the holiday. As my original newsletter contained Chicken recipes, I have omitted those for this group, although you may want to see them and just work around the chicken--if so, please let me know and I will post those as well. I also have some news to share--since last January 2003, I have only been working a contract position-downsized from a full-time job--working only 28 hours per week--this has been very difficult--well, this week I was offered TWO wonderful jobs--after much soul searching I have accepted one of them and will start a FULL TIME JOB on Aug 30th at a very nice salary--I am so looking forward to getting back into my field of work as well--I am a transportation/customs specialist--I move freight in and out of Canada--a bit longer hours, but I am THRILLED about this opportunity. Lois in Waterloo Rosh HaShana 5765/2004 The last month of the Hebrew calendar, Elul, is called the Month of Compassion and Forgiveness. It is a time when we have more capacity to draw close to the Almighty than any other month of the year. It is a time when we can return. As Rosh HaShana approaches, let us use the time to also approach other people with compassion, and see them in the way that we ourselves would want to be seen by God. Let us ask forgiveness from those whom we have wronged, and by doing this, fill our world with compassion and grace. While the decision for " another year of life " is handed down on Rosh HaShana, the verdict is not " sealed " unto Yom Kippur. Therefore, the 10 days from Rosh HaShana to Yom Kippur are a crucial period when most peoples' judgment " hangs in the balance. " During these " Ten Days of Repentance, " we engage in intense introspection, and are particularly careful with our speech, actions, and mitzvah observance. It is customary to greet others with the words: " L'shana Tova -- Ketivah vi-chatima Tova. " This means: " For a good year -- You should be written and sealed in the good (Book of Life). " A central part of Rosh HaShana is the festive meal. During the High Holidays, a round challah is used -- symbolizing fullness and completion. We dip the bread into honey, and also an apple into honey, symbolizing our prayer for a sweet new year. On Rosh HaShana, we also eat a series of foods that symbolize good things we hope for in the coming year. Source: Aish.Com As the Holy One, blessed be He, sits in judgment on all the children of man on this awesome day, our heartfelt prayers can open all the gates in Heaven. May this year bring you blessings, fulfillment, peace, and redemption...and may we merit to see the gates of the Temple Mount open, and the rebuilding of the Holy Temple. Lois Plotnik Couscous Salad Source: The Food Processor Bible by Norene Gilletz Makes 12 servings 1 ½ cups vegetable broth 1 cup couscous 19 oz can chick peas, drained and rinsed ½ cup fresh parsley ¾ to 1 cup dried apricots ½ cup pitted prunes ½ cup dried cranberries ½ cup raisins 1 small red onion, cut in chunks 1 red pepper, cut in chunks 1 medium zucchini, cut in chunks 2 cloves garlic 1/3 cup olive or canola oil (I used ¼ cup) 3 tblsp lemon juice 3 tblsp orange juice 1 tsp ground cumin 1 tsp curry powder salt and pepper to taste ½ cup toasted slivered almonds, for garnish Combine broth with couscous in a large bowl. Cover and let stand 5 to 10 minutes, then stir with a fork. Add chickpeas. Using the steel blade in the processor, process parsley until minced, about 10 seconds. Add apricots, prunes, cranberries and raisins and process with quick on/off pulses, until coarsely chopped. Add to couscous. Process onion, bell pepper and zucchini with quick on/off pulses, until coarsely chopped. Add to couscous mixture. Drop garlic through feed tube while machine is running; process until minced. Add remaining ingredients and process until blended. Pour dressing over couscous mixture and mix well. Adjust seasonings to taste. Garnish with toasted almonds at serving time. Baked Sweet Potatoes and Pears (Pareve) 6 medium sweet potatoes (about 3 lbs.), scrubbed 4 Tbs. margarine 1/4 cup firmly packed brown sugar 2 tsps. freshly grated ginger 1/2 tsp. salt 1/4 tsp. ground nutmeg 4 firm, ripe red-skinned pears, cored and cut into 1/2-inch slices Preheat oven to 450 degrees. Place sweet potatoes in a large saucepan with enough water to cover by one inch. Bring to a boil and cook until tender, about 30 minutes. Drain and set aside until cool enough to handle. While potatoes are cooking, mix margarine and brown sugar in a small saucepan. Bring to a boil and cook for about 3 minutes, until sugar is dissolved and mixture is smooth. Stir in ginger, salt and nutmeg; cook for 2 minutes more, stirring occasionally. Peel cooked sweet potatoes and cut into 1/2-inch thick slices. Grease a 9x13-inch baking dish. Place sweet-potato slices in rows in baking dish. Arrange pear cubes between rows. Pour syrup over pears and potatoes. Cover with aluminium foil and bake 10 minutes; uncover and bake 10 minutes more. This recipe can be made ahead of time, kept in the fridge and then warmed up for dinner.) Serves 12. Approximate nutrients per serving: calories, 171; protein, 2 g; fat 4 g; carbohydrates, 33 g. Apple Orange Coffeecake This delicious and moist cake is truly a celebration of Autumn. It can be made ahead and frozen Preparation Time: 25 minutes Cooking Time: 70 minutes Serves 8 to 10 1/3 cup (75 mL) lightly packed brown sugar 2 tsp (10 mL) ground cinnamon 4 Ontario Apples (peeled or unpeeled) 1-3/4 cup (425 mL) all-purpose flour 2 tsp (10 mL) baking powder 1 orange 2 eggs 1 cup (250 mL) granulated sugar 1/2 cup (125 mL) vegetable oil Combine brown sugar and cinnamon; set aside. Slice 1 apple and toss with half of the brown sugar mixture; set aside. Dice remaining apples; set aside. Combine flour and baking powder; set aside. Grate 1 tsp (5 mL) rind from orange; squeeze out juice and set aside. In bowl, beat together eggs, granulated sugar, oil, rind and juice until blended; add flour mixture and stir until just blended. Fold in diced apples. Spread half of the batter in greased and floured 9-inch (23 cm) springform pan; sprinkle with remaining brown sugar mixture. Cover with remaining batter. Arrange reserved sliced apple mixture in pinwheel design on top. Bake in 350°F (180°C) oven for about 70 minutes or until cake tester comes out clean. Let cool on rack. Variation: Pear Orange Coffeecake. Substitute 4 Ontario Pears (ripe but firm and peeled) for apples Post your free ad now! Canada Personals Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2004 Report Share Posted August 13, 2004 Thank you Lois for your newsletter and the recipes. I like the couscous salad a lot (actually I love everything with couscous, even couscous plain) Warm regards, Gabriella , Lois Plotnik <ketzela36> wrote: > Good Morning, > > Well, it is the middle of the month and I recently sent off my newsletter for the coming holiday--Jewish New Year, that will start on the evening of September 15th. I would like to share with you what I wrote and some of the wonderful recipes that can be prepared for the holiday. As my original newsletter contained Chicken recipes, I have omitted those for this group, although you may want to see them and just work around the chicken--if so, please let me know and I will post those as well. > > I also have some news to share--since last January 2003, I have only been working a contract position-downsized from a full-time job-- working only 28 hours per week--this has been very difficult--well, this week I was offered TWO wonderful jobs--after much soul searching I have accepted one of them and will start a FULL TIME JOB on Aug 30th at a very nice salary--I am so looking forward to getting back into my field of work as well--I am a transportation/customs specialist--I move freight in and out of Canada--a bit longer hours, but I am THRILLED about this opportunity. > > Lois in Waterloo > > > Rosh HaShana 5765/2004 > > > > The last month of the Hebrew calendar, Elul, is called the Month of Compassion and Forgiveness. It is a time when we have more capacity to draw close to the Almighty than any other month of the year. It is a time when we can return. As Rosh HaShana approaches, let us use the time to also approach other people with compassion, and see them in the way that we ourselves would want to be seen by God. Let us ask forgiveness from those whom we have wronged, and by doing this, fill our world with compassion and grace. > > > > While the decision for " another year of life " is handed down on Rosh HaShana, the verdict is not " sealed " unto Yom Kippur. Therefore, the 10 days from Rosh HaShana to Yom Kippur are a crucial period when most peoples' judgment " hangs in the balance. " During these " Ten Days of Repentance, " we engage in intense introspection, and are particularly careful with our speech, actions, and mitzvah observance. > > > > It is customary to greet others with the words: " L'shana Tova -- Ketivah vi-chatima Tova. " This means: " For a good year -- You should be written and sealed in the good (Book of Life). " > > > > A central part of Rosh HaShana is the festive meal. During the High Holidays, a round challah is used -- symbolizing fullness and completion. We dip the bread into honey, and also an apple into honey, symbolizing our prayer for a sweet new year. On Rosh HaShana, we also eat a series of foods that symbolize good things we hope for in the coming year. > > Source: Aish.Com > > > > As the Holy One, blessed be He, sits in judgment on all the children of man on this awesome day, our heartfelt prayers can open all the gates in Heaven. May this year bring you blessings, fulfillment, peace, and redemption...and may we merit to see the gates of the Temple Mount open, and the rebuilding of the Holy Temple. > > > > Lois Plotnik > > > > Couscous Salad > Source: The Food Processor Bible by Norene Gilletz > Makes 12 servings > > 1 ½ cups vegetable broth > 1 cup couscous > 19 oz can chick peas, drained and rinsed > ½ cup fresh parsley > ¾ to 1 cup dried apricots > ½ cup pitted prunes > ½ cup dried cranberries > ½ cup raisins > 1 small red onion, cut in chunks > 1 red pepper, cut in chunks > 1 medium zucchini, cut in chunks > 2 cloves garlic > 1/3 cup olive or canola oil (I used ¼ cup) > 3 tblsp lemon juice > 3 tblsp orange juice > 1 tsp ground cumin > 1 tsp curry powder > salt and pepper to taste > ½ cup toasted slivered almonds, for garnish > > Combine broth with couscous in a large bowl. Cover and let stand 5 to > 10 minutes, then stir with a fork. Add chickpeas. > > Using the steel blade in the processor, process parsley until minced, about 10 seconds. Add apricots, prunes, cranberries and raisins and process with quick on/off pulses, until coarsely chopped. Add to couscous. Process onion, bell pepper and zucchini with quick on/off pulses, until coarsely chopped. Add to couscous mixture. > > Drop garlic through feed tube while machine is running; process until minced. Add remaining ingredients and process until blended. Pour dressing over couscous mixture and mix well. Adjust seasonings to taste. Garnish with toasted almonds at serving time. > > > > Baked Sweet Potatoes and Pears (Pareve) > > > > 6 medium sweet potatoes (about 3 lbs.), scrubbed > > 4 Tbs. margarine > > 1/4 cup firmly packed brown sugar > > 2 tsps. freshly grated ginger > > 1/2 tsp. salt > > 1/4 tsp. ground nutmeg > > 4 firm, ripe red-skinned pears, cored and cut into 1/2-inch slices > > > > Preheat oven to 450 degrees. > > Place sweet potatoes in a large saucepan with enough water to cover by one inch. Bring to a boil and cook until tender, about 30 minutes. Drain and set aside until cool enough to handle. While potatoes are cooking, mix margarine and brown sugar in a small saucepan. Bring to a boil and cook for about 3 minutes, until sugar is dissolved and mixture is smooth. Stir in ginger, salt and nutmeg; > > cook for 2 minutes more, stirring occasionally. Peel cooked sweet potatoes and cut into 1/2-inch thick slices. Grease a 9x13-inch baking dish. Place sweet-potato slices in rows in baking dish. Arrange pear cubes between rows. Pour syrup over pears and potatoes. Cover with aluminium foil and bake 10 minutes; uncover and bake 10 minutes more. This recipe can be made ahead of time, kept in the fridge and then warmed up for dinner.) > > Serves 12. Approximate nutrients per serving: calories, 171; protein, 2 g; fat 4 g; carbohydrates, 33 g. > > Apple Orange Coffeecake > > This delicious and moist cake is truly a celebration of Autumn. It can be made ahead and frozen > > Preparation Time: 25 minutes Cooking Time: 70 minutes > > Serves 8 to 10 > > 1/3 cup (75 mL) lightly packed brown sugar > > 2 tsp (10 mL) ground cinnamon > > 4 Ontario Apples (peeled or unpeeled) > > 1-3/4 cup (425 mL) all-purpose flour > > 2 tsp (10 mL) baking powder > > 1 orange > > 2 eggs > > 1 cup (250 mL) granulated sugar > > 1/2 cup (125 mL) vegetable oil > > Combine brown sugar and cinnamon; set aside. Slice 1 apple and toss with half of the brown sugar mixture; set aside. Dice remaining apples; set aside. Combine flour and baking powder; set aside. Grate 1 tsp (5 mL) rind from orange; squeeze out juice and set aside. > > In bowl, beat together eggs, granulated sugar, oil, rind and juice until blended; add flour mixture and stir until just blended. Fold in diced apples. Spread half of the batter in greased and floured 9-inch (23 cm) springform pan; sprinkle with remaining brown sugar mixture. Cover with remaining batter. > > Arrange reserved sliced apple mixture in pinwheel design on top. Bake in 350°F (180°C) oven for about 70 minutes or until cake tester comes out clean. Let cool on rack. > Variation: Pear Orange Coffeecake. Substitute 4 Ontario Pears (ripe but firm and peeled) for apples > Post your free ad now! Canada Personals > > > Quote Link to comment Share on other sites More sharing options...
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