סימנא מילתא היא ת׳היה ש׳נת ”פָּנ“ים ב׳שפע ##Kiddush >apples in honey<br/> dates<br/> pomegranate --because Rosh Hashana >gummy fish heads --because real fish heads are gross >whirled peas --that this may be a year of "world peace". My contribution to כלל ישראל ##Dips >spinach pesto --according to David Curwin (https://mizrachi.org/wp-content/uploads/2021/08/HaMizrachi-RH-YK-2021-Israel_50.pdf), סלקא, which we translate as "beets" could be "spinach", and Sephardim use spinach for that siman >tomato dip --That the troubles of last year not seem "to matta" so much. And Sara really likes my tomato dip >agave techina (based on Susie Fishbein's silan techina, https://mizrachi.org/wp-content/uploads/2021/08/HaMizrachi-RH-YK-2021-Israel_60.pdf) --that Hashem should listen to our techinas<br/> --that this year should be the one where we agave it our all (need the British pronunciation for this to work) ##Simanim soup >zucchini/leek, with fenugreek --I actually tracked down fenugreek this year ##Roast vegetables >carrot<br/> golden beets --Artscroll says so >celery root<br/> grapes --that's this year's "raisin celery" >potato --may we realize that, while things happen to us, it is the stories we tell about those events that give our lives meaning. We are the "common taters" of our own existence. ###Main >Broiled salmon --a real fish. But no head Shana tova everyone! ---- ##Recipes ###Whirled Peas Take a bag of sugar snap peas. Whirl them around your head (it's practice for kapparot). You were expecting some [fancy recipe](https://www.allrecipes.com/recipe/213342/mashed-peas/)? ###Spinach Pesto Puree in mixer with steel blade: 8 ounces raw spinach, washed (ask your LOR about checking vegetables that are to be pureed)<br/> 1\/2 cup cashews<br/> 1 teaspoon salt (1\/2 tsp if the cashews are salted)<br/> 1\/4 cup nutritional yeast<br/> If it's for me, I add 2 jalapeño peppers, cored and seeded Add in a stream with the mixer running at high speed: 1/4 cup vegetable oil (I think olive oil is overrated for most recipes) (it's a pesto recipe with no pesto ingredients!) ###Tomato Dip In a 1-quart saucepan, cook over medium heat: 4 roma tomatoes, diced<br/> 2 heaping teaspoons minced garlic (or 4 cloves) until very soft and about half the liquid has evaporated,stirring frequently, about 15 minutes. Add: 2 tablespoons corn syrup<br/> 1 tablespoon oil<br/> 1 teaspoon salt<br/> Puree with hand blender at low speed. Cook over medium heat until thickened, stirring constantly, about 30 minutes. (I think those are the times. I didn't measure). Stir in: 1 tablespoon balsalmic vinegar ###Agave Techina Mix: 1\/2 cup prepared techina<br/> 2 tablespoons lemon juice<br/> 1 heaping teaspoon minced garlic<br/> pinch salt<br/> pinch pepper<br/> 2 tablespoons dark agave nectar It will be thin. ###Zucchini\/Leek\/Fenugreek soup In a 4-quart pot, heat on high: 3 tablespoons oil Sauté until translucent: 3 onions, cubed Add: 2 leeks, sliced (I include the dark green parts but they're very stringy, but you'll get most of that out in the end) Continue sautéing until starting to caramelize, stirring occasionally, about twenty minutes. Add: 2 tablespoons minced garlic Stir and cook for a minute more Add: 2 quarts water<br/> 1 tablespoon crushed fenugreek (note for next time: use more fenugreek!)<br/> 1 teaspoon cumin<br/> 1 tablespoon salt<br/> 1 tablespoon onion soup mix Stir, bring to a boil and deglaze the pot. Add 1 large zucchini, cubed 3 quarts water Stir. Cover and simmer over low heat until very soft (at least an hour; I get back to this whenever I get a chance) Puree with hand blender. The stringy stuff will get stuck in the blade. Discard it, repeating as necessary. Add: 2 quarts almond milk Puree with hand blender at high speed. If rewarming, stir constantly to make sure it doesn't scorch. Note for fenugreek: I got the dried seeds from Amazon, soaked them in water overnight, drained then toasted in a 1-quart pan on medium heat until dried and slightly browner, then crushed with a mortar and pestle. They were still moist enough that they didn't grind to a powder, just mushed. ###Roasted vegetables Heat oven to 425. Cube: 3 golden beets (taste like regular beets, but without the red that gets over *everything*)<br/> 1 celery root<br/> 3 carrots<br/> 2 dozen grapes<br/> 1 large potato (I soaked the cubes in water for an hour, then dried. Supposed to make them crispier) Toss with: 2 tablespoons oil<br/> 1 teaspoon salt<br/> 1\/8 teaspoon pepper<br/> Sprinkles of parsley and rosemary to taste Spread on a baking sheet lined with parchment paper in a single layer. Bake for 30 minutes, stirring every 10 minutes. This is far too much to fit in a single baking sheet, and I'm too lazy to do it right, so my vegetables are crowded and I bake for 50 minutes, stirring every 10. ###Broiled Salmon Preheat broiler. Defrost frozen salmon filets. Coat with bottled sweet and sour sauce, salt and pepper to taste. Broil 10 minutes. {:he} שנה טובה ומתוקה! Home