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Posts Tagged ‘rivkah’

“And it came to pass, as the camels had done drinking, that the man took a golden ring of half a shekel weight, and two bracelets for her hands of ten shekels weight of gold” – Genesis 24:22

veggie photo 1

Vegetable Bracelets and Rings with Coriander Pesto

2 onions, sliced into rounds
3 zucchini sliced into 1/4 inch rounds (remove centers with a small cookie cutter, or cut out with a knife)
2 red peppers, sliced into 1/4 inch rounds
2 yellow peppers, sliced into 1/4 inch rounds
4 Tbsp olive oil
salt and pepper, to taste

Coriander Pesto:
1/2 cup fresh coriander leaves
2 Tbsp sunflower seeds
4 cloves garlic, chopped
1/4 cup olive oil
Salt, Pepper, and Red Pepper flakes, to taste
pinch sugar (optional, but I think it adds complexity)
1 tsp lemon juice (or more, to taste)

Slice all of the vegetables into rounds – make sure that all the slices are perfect circles of various sizes. Place on a baking sheet lined with non-stick foil or parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 15-20 minutes until soft and slightly beginning to turn brown around the edges.

Place all pesto ingredients into a tall container and blend with an immersion blender (or place in a food processor and process until smooth). The mixture might need to be thinned a bit – either with more olive oil, more lemon juice (to taste), or with water.

Drizzle roasted vegetables with Coriander Pesto, serve.

veggie photo 3

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“And Abraham said unto his servant, the elder of his house, that ruled over all that he had: ‘Put, I pray thee, thy hand under my thigh.” Genesis 24:2

Abraham asks his servant to go down to the city of Nahor and find Isaac a wife. He makes him swear that he will not bring back a Canaanite woman. Apparently this was the way that people made vows and swore things to one another in the times of the Bible. I think nowadays we would be much more likely to do so over an ice cold beer and a hearty meal!

chicken 3

Chicken Thighs in Silan, Beer and Dijon with Thin Potatoes and Onions

6 chicken thighs
1 bottle beer (I used Israeli Maccabi, but any beer will do!)
6 Tbsp Silan (date honey)
4 Tbsp Dijon mustard (I like Reine Dijon – spicy and strong)
6 tsp corn starch
6 cloves of garlic, minced
6 tsp paprika (smoked is fantastic if you can get it)
Salt and pepper to taste
2 Tbsp olive oil
1 onion, sliced into rounds
3-4 medium potatoes

Preheat oven to 375 degrees. In a large bowl place all the chicken. Pour Silan and Dijon mustard over chicken, rub into the thighs. Sprinke with paprika, cornstarch, salt, pepper, and garlic, rub to distribute evenly. Pour beer over the chicken. Let marinate for half an hour.

Peel potatoes and slice into 1/4 inch rounds. Slice onion. Drizzle olive oil on the bottom of the skillet or baking dish. Place onion on the bottom of the skillet (or baking dish), then add potatoes. Put chicken, skin side down, on the potatoes.

Put the cast-iron skillet or baking dish in the oven and cook for 30 minutes. Flip chicken so that it’s skin-side up and then bake for 30 minutes more. For the last 5 minutes of baking, turn the oven temperature up and bit and let the skin crisp until it’s slightly and crispy and looks caramelized.

chicken 2

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“And the servant brought forth jewels of silver, and jewels of gold, and raiment, and gave them to Rebekah; he gave also to her brother and to her mother precious things.” – Genesis 24:53

Eliezer gave Rebecca gifts of bracelets and a nose ring, but he brought out all the stops when he went to go meet her family. He presented them with jewels, with silver and gold, with clothing and fabric, and all manner of precious things. What could be more precious than Beluga Black Lentils? Garnished with jewels of pomegranate and mango, and dressed with a sweet and salty lemon-mint dressing.

lentil Salad 2
Bejeweled Beluga Lentils with Lemon Mint Dressing

1 cup black (beluga) lentils
3 cups water
1 tsp salt
1 cup pomegranate seeds
1 cup diced mango
1/2 cup finely chopped scallion
1/2 cup seasoned and toasted sunflower seeds (season with salt and cumin and toast until golden brown)

Dressing:
1/2 cup fresh mint leaves
juice of one lemon (about 1/4 cup)
3 Tbsp. olive oil
1 tsp. sugar
salt and pepper, to taste

Cook lentils with water and 1 tsp salt for about 30 minutes or until lentils are soft (they should still hold their shape though and be somewhat firm). Drain and rinse lentils in a colander or sieve.
Mix lentils with pomegranate seeds, diced mango and scallion.

Mix dressing ingredients in a long/tall container and then puree with an immersion blender.

Pour dressing on top of salad. Garnish salad with toasted spiced sunflower seeds and fresh mint leaves.

This dish should be served warm.

Lentil salad 1

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“And he made the camels to kneel down outside the city by the well of water at the time of evening, the time that women go out to draw water.” Genesis 24:11

“So let it come to pass, that the damsel to whom I shall say: Let down thy pitcher, I pray thee, that I may drink; and she shall say: Drink, and I will give thy camels drink also; let the same be she that Thou hast appointed for Thy servant, even for Isaac; and thereby shall I know that Thou hast shown kindness unto my master.'” – Genesis 24:14

Abraham’s servant Eliezer is sent to find a wife for Isaac. He asks God to help him, to send him some kind of sign, he wants the first girl that comes down to the well and gives both him and his camels to drink to be the right one for Isaac. Rebecca comes down to the well – and not only does she give water to Eliezer and his camels, but she gives the camels first, showing kindness to animals.

I present to you:

photo 1

Spiced Acorn Squash and Apple Soup in Squash “Wells”

4 acorn squash
3 Granny Smith apples
2 onions
4 cloves garlic
2 Tbsp. olive oil (plus 4 tsp)
4 tsp maple syrup
1 tsp dried ginger
2 tsp cinnamon
1 tsp cumin
1/2 tsp nutmeg
1/2 tsp cloves
1/4 tsp cayenne pepper (to taste)
salt and pepper (to taste)
5-6 cups vegetable or chicken broth (or water)
1 can coconut milk

Dice the onion and garlic and saute in the soup put together with 2 Tbsp. olive oil. Cook on a low temperature and let brown. Cut the long tops off the of the acorn squash, peel and cut into large chunks and add to the soup pot. Peel and dice the apples and add to the soup pot. Add all the spices to the vegetables in the pot and mix well, allow to cook for 3-5 more minutes. Add 5-6 cups of vegetable or chicken stock. Allow to cook for 30-45 minutes.

Hollow out the bottoms of the acorn squash, adding any extra squash to the soup pot, dispose of all the seeds and scrape the inside of each sqaush bottom with a spoon to clean it of all strings. Rub 1 tsp olive oil on the outside of each squash bottom and rub 1 tsp maple syrup on the inside of each squash. Place in oven and bake for 30 minutes.

Taste soup and adjust seasonings to taste. Add coconut milk just before serving.

Ladle into squash bottoms.

Garnish with toasted spiced sunflower seeds and coconut cream.

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