2018-06-06 / Columns

The rebbitzin’s recipes: Lite dishes for the ‘light’ of our week

COOKING
DEBI EPSTEIN

The Shabbat (Sabbath) is truly the highlight of the week. My young children often ask me on a weekday, “Is it Shabbat today?” They indeed enjoy receiving the sweets as they enter the synagogue on Shabbat. The Shabbat begins each Friday 18 minutes prior to sundown. The Jewish woman kindles two flames, and recites the blessing over the candles, “Lehadlik Ner Shel Shabbat.” Simultaneously, the Shabbat is welcomed in the synagogue with the song “Lecha Dodi” and greetings are exchanged with the words “Shabbat Shalom.”

In addition, we dress in elegant garments in order to honor the Shabbat. Furthermore, we adorn our Shabbat table with fine linen and china. We recite the blessing of “Borei Pri Hagafen” on a cup of wine or grape juice. As well, we recite the “Hamotze” blessing over two loaves of Challah bread. The Torah teaches that three delectable meals, including two loaves of Challah, are served over the Shabbat. At these festive gatherings, words of Torah are exchanged regarding the weekly Torah portion. And, songs are sung praising our Creator, and the sanctity of the day.

Overall, our week is centered around the Shabbat. Each week we shop, cook, and prepare for the Shabbat. We look forward to experiencing the sanctity of the day by refraining from our mundane activities. In that regard, Shabbat is a true day of rest. The Shabbat is truly a gift to those who choose to accept it.

COCONUT RICE
1 can (13.5-oz) coconut milk
2 1/2 cups jasmine rice
Three 13.5-oz. cans of water

Pour the can of coconut milk into a Pyrex dish, then fill up, and add, three cans of water.

Add one heaping TBS. sugar. Cover with glass lid. Microwave 10 minutes. Once done, let it stay covered so steam cooks the rest.

Serves 6-8.

GRILLED PARGIOT
2 lb. dark meat
chicken cutlets,
sliced
Equal parts of
tomato sauce,
brown sugar &
soy sauce
2 cloves garlic,
minced

Marinate all of the above in a zipper sealed bag for several hours or overnight. Remove cutlets from bag and discard marinade. Place onto heated outdoor grill and cook for approximately three minutes on each side.

Serves 4-6.

KALE WITH PESTO
DRESSING
2 lb. Kale
1 avocado, pitted and cubed
1 can hearts of palm, drained
and sliced

Pesto Dressing:
1/2 cup low-fat mayonnaise
4 TBS. pesto
1/4 cup apple cider vinegar
1/3 cup sugar
1 TBS. mustard
1 TBS. lemon juice
2 cloves garlic, minced
1/2 tsp. sea salt

Mix all of the above ingredients into a small bowl and whisk together until blended well. Place onto salad and mix well immediately prior to serving.

Serves 4-6.

STRAWBERRY SORBET
1 pint strawberries hulled
1 cup orange juice
2 cups sugar

Place all of the above ingredients into food processor and blend together until creamy. Freeze sorbet in a large container and place into freezer for several hours or overnight. Remove sorbet from freezer and allow to thaw slightly. Aerate sorbet preferably two times, in food processor.

Return sorbet to freezer and serve in scoops in a decorative bowl, garnished with slices of kiwi.

Serves 4-6. 

deb.epst@gmail.com

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