Yom Kippur is coming, so to fast or not fast is on some people's mind. I stopped fasting a few years ago, because it makes me really sick. I happen to stumble upon an article on About.com for making the fast a little easier, some great things to think about...
May you have an easy fast!
While feeling hunger pains is an acceptable part of the fast experience, one need not dehydrate, faint or get sick while fasting. There are several ways to prepare oneself physically for a healthy fast.
•Days before the fast, caffeine intake should be minimized.
•The day before the fast, eat something small every two hours, avoid caffeine and salt, and drink as much water as possible.
•Plan the final meal before the fast early enough in the afternoon to avoid rushing to finish before the fast begins.
•Plan the menu of this final meal so that it contains high carbohydrate and low salt foods.
•Do not eat too much in the meal before the fast, but drink plenty of water.
•Leave time after the meal to drink warm water with sugar and brush teeth
What food is best to eat before the fast?
According to the Talmud, eating the day before Yom Kippur is a mitzvah equal to the mitzvah of fasting on the day of Yom Kippur. The festive meal before the fast is called Seudah Mafseket ("final meal"). While we do not say kiddush over the wine at this meal, we do bless the challah. Meat is not eaten during this meal, but poultry can be eaten. It is traditional to eat soup, but important to put as little salt and seasoning in the soup as possible. The boiled turkey or chicken from the soup can be served as a healthy pre-fast entree. It is also traditional to serve the soup with kreplach, dough filled with potato, because we hope any strict judgment from God will be covered with kindness.
In my monthly newsletter, Joie De Vivre..I feature a luscious and seductive recipe each month. The seductive recipe is a delish recipe for roasted asparagus with parmesan..Makes a great side dish!
Roasted Asparagus with Parmesan
2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving
Preheat the oven to 400 degrees F.
If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges
To read the rest of the newsletter:
Oh, the egg! Eggs are something that I use alot in my cooking, but have
never given that much thought to. That is until last night, which led me to
a dinner by Eggland's Best.
Eggland's Best is the leading specialty egg on the market. They have white, brown, organic, and cage free eggs. They have farms in 37 states with the farmers having ownership in the company. Eggland's eggs come to you fresher because they hit the shelf within 2 to 4 days. You will always recognize Eggland by the EB stamped on the shell.
I could immediately taste the difference when I ate Eggland's Best. It was
fresher, the color was more natural, and easy to seperate the yolk from the
white. What makes this egg even better is that is kosher, U certified...doesn't
get any better than that.
Here's a clip of the President & CEO, Charlie Lanktree, talking about Eggland's Best. A real nice guy who seems dedicated to making sure they have a quality product. Also, keep on scrolling down for an easy cheese souffle recipe full of kosher soul!( courtesy of www.egglandsbest.com).
Easy Cheese Souffle
6 large Eggland's Best eggs
1 / 2 cup Evaporated Skim Milk
1 / 4 cup Parmigiano-Reggiano, grated ( Fanticini)
1 / 2 teaspoon Dijon mustard
1 / 2 teaspoon Sea Salt
1 / 4 teaspoon freshly ground Pepper
1 / 2 pound sharp Cheddar Cheese ( Cabot or Tillamook)
11 ounces light Cream Cheese
Nonstick cooking spray
Preheat oven to 375.
In a blender or food processor, place the eggs, evaporated milk, Parmigiano*, mustard, salt and pepper. Blend until smooth.
With blender or processor running, break off pieces of cheddar and add to the work bowl. Next break off chunks of cream cheese and add to work bowl. After all cheese is incorporated, blend at high speed for 5 seconds.
Spray a 4-cup soufflé dish or equivalent deep baking dish with nonstick cooking spray. You can also make 10-12 individual soufflés in a cupcake or muffin pan. Pour in the batter and place in the oven.
Bake until puffed and golden:
Large soufflé for 45 minutes
Small for 15-20 minutes
Surface could crack during baking
Hey Kosher Soul foodies,
Have you been checking out my Kosher Soul Food list on ThisNext.com? Well..have you.? It's a list where I list yummy kosher food that is packed with soul.
I recently added the delicious Rachel's yogurt. A yogurt that has been around for about a year that is changing the way you think about yogurt flavors. Also, added the yummy cottage cheese by Rachel's. If you are like me, you are thinking that cottage cheese isn't kosher soul at all, but trust once you delve into Rachel's cottage cheese flavors you shall change your mind. YUM-O!
I also recommend fabulous kitchen equipment like the Capresso Glass electric kettle. It is quite a kettle, so lovely compared to the boring kettles that are on the market. I love this kettle and use it to make tea all the time!
The list is on the left of the blog, but you can go to ThisNext.com/Shoshi.
Let me know what you think.
Are you ready for your Oscar Party? You may be scaling back your menu this year, but make sure everything you serve is decedent. Don't stress yourself on spending alot of money. You can also make your party potluck or a dessert party.
I wanted to share this luscious recipe with you as an idea for your Oscar Party. I found this recipe in the latest edition of Everyday Food. I made it immediately because I knew my clients would love it. What can I say, we ladies love us some chocolate.
If you make this, be sure to write me with your reviews. It is definitely a recipe full of kosher soul!
1 1/4 cups sugar
3 large eggs
1 cup all-purpose flour (spooned and leveled)
1/4 cup Dutch-process cocoa powder (spooned and leveled)
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter
1/4 cup heavy cream
8 ounces bittersweet chocolate, coarsely chopped
1) Preheat oven to 350 degrees. In a large bowl, whisk together sugar and eggs. In another bowl, whisk together flour, cocoa, and salt.
2) In a medium ovenproof nonstick skillet, bring butter and cream to a simmer over medium. Add chocolate; reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat, and let cool 5 minutes.
3) Add chocolate mixture to sugar mixture, whisking until blended (reserve skillet). Fold in flour mixture. Pour batter into skillet.
4) Bake until a toothpick inserted in center comes out clean, about 40 minutes. Serve from skillet, warm or at room temperature.
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