Full of helpful advice for families starting to think about their child's bat or bar mitzvah, Bar & Bat Mitzvah For The Interfaith Family will be a helpful primer to all families (not just interfaith!).
This colorful booklet will give all the basics about this holiday which combines elements of Halloween, Mardi Gras and the secular new year. It is a holiday not only for children who know immediately that anything with a costume will be fun, but for adults too.
Connecting Interfaith Families to Jewish Life in Greater Cleveland by providing programs and opportunities for interfaith families to experience Judaism in a variety of venues, meet other interfaith families, and to connect to other Jewish organizations that may serve their needs.
This is an interactive, fun, and low-key workshop for couples who are dating, engaged or recently married. The sessions will give you a chance to ask questions about faith, to think about where you are as an adult with your own spirituality and to talk through what's important to you and your partner.
A great way for Jewish professionals and volunteers who work with and provide programming for people in interfaith relationships to locate resources and trainings to build more welcome into their Jewish communities; connect with and learn from each other; and publicize and enhance their programs and services.
On Mother’s Day we celebrate mom and/or any other women in your life who have helped to nourish and care for you. Whether it’s the Italian mom who loves Sunday Supper but your red sauce is ordered in or the Jewish woman who spends Sunday in the kitchen all day cooking and no one is allowed in to your sacred space, on Mother’s Day we want her to sit back and put her feet up for a little while. Let the kids into the kitchen with a parent, caretaker, grandparent, babysitter or friend and let them make brunch.
These Frittatas are easy to make with adult supervision (only needed for a few steps), even if it is just the woman of honor and the kids. She can sit with her feet up in the kitchen and let them take care of most of the steps while she relaxes. Try it. She’ll love it.
Mini Brunch Frittatas
Ask a grown up to help you get these ingredients for your recipe. If you have only the first six ingredients you can still make this recipe. The rest is optional.
1 red pepper, green pepper, orange pepper OR yellow pepper
8 large eggs
1/2 cup of whole milk, heavy cream or non-dairy milk
1/4 tsp. pepper
1/4 tsp. salt
Vegetable oil or vegetable oil spray
3 Tbsp. of freshly grated Parmesan
3 Tbsp. of grated cheese of your choice: Gruyere, Cheddar, Swiss, Monterey Jack, Gouda, Feta (crumbled instead of grated is OK)
1 small bunch of herbs. Let the kids choose what they like the smell of: basil, parsley, thyme, chives, oregano (they can choose more than one type)
Watch a video on how to make this recipe!
1. Wash your hands. Ask a grown up to turn the oven on to 375 degrees Fahrenheit.
2. Find a big bowl, a cutting board a whisk or a fork, scissors, a 2 cup glass measuring cup with a spout, and a muffin tin.
3. Put the muffin tin into a clean sink and spray each cup with cooking oil or pour a little oil into a cup and brush the inside of each muffin cup with oil on the bottom and up all the sides with a pastry brush.
4. Tap the egg on the counter near the glass measuring cup. Then over the cup, carefully try to pull the egg apart with your thumbs near the cracked shell. Pull the shell apart and let the egg fall into the measuring cup. If any shell falls in, scoop it out with the egg shell in your hands. Then pour the egg into the big bowl. Do this for all 8 eggs. Pour the 1/2 cup of milk into the big bowl with the eggs. Mix the milk and eggs together with the whisk or fork until the whole mixture is smooth and light yellow.
5. Grate the Parmesan cheese until you have enough to fill one regular muffin cup. Then grate the same amount of the other cheese. You can measure it right into the muffin tin but then scoop it out and set it aside on a corner of your cutting board.
6. Add the pepper and salt to the egg mixture and stir it all up. Over the sink, pour the egg mixture into your measuring cup. Carefully pour the egg mixture halfway up each muffin cup.
7. Wash a handful of each herb and a handful of the spinach under cold running water. Then dry the herbs and spinach on a kitchen towel. Herbs with little leaves can just be picked off the stem and put in a pile on your cutting board. The herbs with big leaves can be cut into little strips with your scissors.You can use your children’s scissors instead of sharp kitchen scissors just make sure they are washed with dish soap and water first.
8. Sprinkle the herbs and cheese into the muffin cups on top of the egg mixture. You can leave some plain if you like or make some just with cheese or just with herbs. You make what your family likes. Then, wash the green, yellow, red or orange pepper.
…This is the grown up part.
Grown ups: Put the muffin tin in the oven and to set a timer for 10-12 minutes. Ask your little chef for the pepper. Trim the top and take out the core, then slice the pepper into rings. Take the muffin tin out when the timer goes off. The frittatas will look slightly under-cooked in the middle but are just right. If the frittatas are still wet in the middle after a minute out of the oven, put them back in for two more minutes. Using a rubber spatula remove the frittatas from the muffin tin and place them on a plate.
Kids: You get to finish this off. Put some of the rest of the spinach on a large plate or platter. Place the frittatas on top of the spinach and put a pepper ring around each frittata to make them look like flowers. Then it is time to eat and celebrate!
Tips for nervous adults:
For the cheese, put a fork into a wedge of cheese and the children can hold the fork to grate the cheese, keeping their fingers away from the sharp grater.
Put a damp paper towel or kitchen towel under the mixing bowl so it doesn’t slide around while the children are trying to whisk the eggs.
Use a larger than usual bowl to help kids avoid splashes over the edges as they mix.
Let there be a little mess and trust the kids. If you let them know how to use kitchen tools carefully they will surprise you with their skills.
My first introduction to Shakshuka was several years ago when my local and new favorite café, Sofra, a Turkish coffee shop started serving it. If you want to make or try their traditional version, you can find their recipe here. This Shakshuka takes this popular mishmash of an Israeli breakfast and throws in some flavors of the American South. If you have time, I recommend making it with collard greens. However, this version has spinach as the greens to save on time. The addition of yams to the tomato sauce gives it a slight Southern sweetness and richness that is perfect for the colder fall and winter mornings. The remoulade drizzle also adds a taste of the South and you can make it as mild or as spicy as you like.
Shakshuka with a Southern Drawl (Serves 4 can be doubled or halved. )
1 small yellow onion, divided
1 green pepper, divided
1/2 Tbsp. of ketchup
1/2 Tbsp. of yellow mustard
1 clove of garlic
Tabasco Sauce, divided – quantity to taste
2 tsp. of pickle juice
1/2 cup of sour cream
1/2 cup of mayonnaise
2 small yams
3 Tbsp. of grape seed or vegetable oil
1 tsp. of Kosher salt, divided
1 pinch of smoked salt
1 tsp. of pepper
1/2 tsp. of smoked paprika
1 tsp. of your favorite spice (thyme, Creole spice mix, old bay seasoning or oregano)
8-12 cups of fresh spinach, washed and stems removed
4 cups of tomato purée, or diced tomatoes (For a smoother sauce, use the purée.)
4 slices of fresh tomato
1 can of ready to bake biscuits or try this recipe to make your own.
Buttermilk biscuits from scratch only take minutes to prepare.
1. Bake your biscuits as directed on the package or make some quick and easy Southern biscuits from scratch.
2. The Southern drizzle is a remoulade sauce made with sour cream and mayonnaise. In a blender, add 1/4 of a small yellow onion roughly chopped, 1/8 of your green pepper, 1/2 Tbsp. of ketchup, 1/2 Tbsp. of yellow mustard, 1 clove of garlic, a few dashes of Tabasco sauce, 2 tsp. of pickle juice and a 1/2 cup each of mayonnaise and sour cream. Blend until smooth and put in the refrigerator to chill.
3. Preheat your oven to 375 degrees. Then, cut a yam in half and slice four thin slices off the middle of the yam, about 1/8 inch thick, and pat them dry. Heat 3 Tbsp. of vegetable oil in a small sauté or saucepan. Thinly slice and cube your four yam slices to make mini croutons. Once the oil is hot enough that it starts to ripple, toss in the cubed yams and cook until golden over medium high heat. Remove the crispy yams and place on a paper towel to drain. Pour out half the oil from the pan. Dice and sauté the rest of the onion and green pepper over medium low heat just until the onion becomes slightly transparent. Remove the onions and green peppers with a slotted spoon and place into an oven safe pan or dish. You can use a small cast iron pan or a baking dish.
4. Without cleaning the pan, toss in your 8-12 cups of washed and trimmed spinach and cook until wilted. Remove and sprinkle with smoked salt. You can use regular salt here if you like, but the smokey flavor adds a little extra Southern flare. If you have time to prepare collard greens instead of spinach, just replace the sour cream above with all mayonnaise.
5. Grate the rest of your yams and add them to the pan. Pour in the 4 cups of tomato purée. Bring to a boil and then cover and simmer for 10 minutes. Uncover and continue cooking for another 10-15 minutes until the sauce thickens a little. Once the grated yams are very soft, pour the mixture over your onions and peppers.
6. Crack all four eggs into your dish, or spoon the tomato and vegetable mixture into individual dishes and crack one egg in each dish. Bake for 10-15 minutes until the egg is just set. Ideally, you want the yolk runny.
7. Remove the dish from the oven. Sprinkle each slice of fresh tomato lightly with salt and pepper. Split your biscuits and slide a slice of tomato in the middle of each one. Add the spinach to the dish next to your eggs and toss the yam croutons over the dish. Drizzle the Southern sauce over the eggs and spinach, add a few extra dashes of Tabasco and serve.
My last salad took us all the way to Israel, but this summer salad with a twist takes us to the American Midwest and the birthplace of ranch salad dressing. Nebraska is where America’s favorite dressing made its début. Meanwhile in the Northeast, this time of year, Maine is overflowing with blueberries. This salad features blueberries as a sweet burst in the salad mix itself and a purée of blueberries in the ranch dressing.
Summer Blueberry Salad with Blueberry Ranch
Blueberry Ranch Dressing
1/4 cup of mayo
1/4 cup of sour cream
1 clove of garlic
1/4 cup of blueberries (buy a pint because you’ll use more in the salad)
2 tsp. of dried dill
10 chives minced
1/4 cup of minced parsley, about 1/2 a bunch of flat leaf parsley
up to 1/4 cup of milk
Summer Blueberry Salad
5 oz. of greens (1/2 arugula and 1/2 baby spinach or baby kale or other greens)
1 1/4 cups of walnuts, toasted
1/4 of a red onion thinly sliced
1/2 pint of blueberries
1. Wash your pint of blueberries. In a small pot add 1/4 cup of blueberries. Put the lid on the pot and cook on low until the juices begin to bubble a little. Squash the blueberries with a fork as they are cooking. Let the blueberries cook for 5-10 minutes over low heat. Put the purée into a small bowl and let it cool. Chill in the refrigerator while you continue preparing the salad.
2. Wash the greens and add them to a serving bowl.
3. In a dry pan over medium heat, toast 1 1/4 cups of walnuts. Once the walnuts become fragrant you will need to watch them closely so they do not burn. Shake the pan to move and turn the walnuts a little. Set the nuts aside to cool.
4. Peel and thinly slice 1/4 of the red onion.
5. Add about 1/2 pint of the fresh blueberries to the greens.
6. Once the blueberry purée has cooled, you can continue making the blueberry ranch dressing.
7. Wash and dry 10 chives and about 1/2 a bunch of parsley. Mince the chives and parsley. You should have about 1/4 cup of minced parsley.
8. In a bowl, combine 1/4 cup of mayonnaise and 1/4 cup of sour cream. Add in 1 clove of minced garlic. Season with salt and pepper: 1/2 tsp of each or to taste. Mix together until smooth and uniform.
9. Add in the chives, the dried dill and minced parsley. Then, stir in the chilled puréed blueberries.
10. Stir in up to 1/4 cup of milk until you have the desired consistency. One quarter cup will make a fairly thin ranch dressing. If you like a thicker dressing, add less.
11. In the serving bowl, add 1/2 pint of the fresh blueberries, the sliced red onion and the cooled toasted walnuts. Drizzle with the blueberry ranch salad dressing and serve.
Hamentaschen, a popular treat for the holiday of Purim, translates to “Haman’s pockets.” Haman is the villain in the story of Purim and in addition to booing whenever his name is mentioned, on Purim we eat sweet filled cookies that are in the triangular shape of Haman’s hat.This is a savory twist on the traditional Hamentaschen and can be served as an appetizer or as part of a Purim meal. It is made with pre-made pie crust, so it is a quick and easy dish to prepare.
2 boxes of pre-made pie crust (2 crusts/box)
2 oz. of soft fresh goat cheese
2 oz. of Feta cheese
1/2 cup of cottage cheese
1/2 medium sized onion
1/2 tsp. cumin
1 lb. frozen chopped spinach
1/4 lb. frozen broccoli
1 bunch of dill (1/4 cup chopped)
1/2 tsp. pepper
1 tsp. salt
zest of 1/2 a lemon
1 egg (optional)
1 Tbsp. nigella seeds (optional)
1. Preheat oven to 450℉. Thaw the broccoli in a colander by running cold water of it. Then set it aside on a kitchen towel to dry a little. Then, thaw the spinach in a colander by running cold water over the spinach. Once thawed, put the spinach in a clean kitchen towel and squeeze the excess water out of the spinach or push the moisture out through a sieve.
2. Mash the goat cheese, cottage cheese and feta in a bowl with a fork until uniformly mixed.Add the salt, pepper and lemon zest. Scoop out 1/3 of the cheese mix to set aside. The other 2/3 will be mixed with the spinach, broccoli, dill and onion.
3. Finely chop the broccoli and the dill. Slice and mince 1/2 the onion. If the spinach is whole leaf then chop the spinach as well.Stir the broccoli and spinach into the cheese mixture.Set the mixture aside and prepare your pastry.
4. Roll the pie crusts out slightly so they are about 1/8 inch thick.Trim the sides to make approximately a 9-10-inch square.Do not worry if your measurements are off as long as you have a rectangle or square-like shape.You can keep the trim to roll out again later. Cut the dough into 3-inch squares or whatever looks even. You will have about 9 squares per pie dough.
5. With a knife you can score diagonally across the square (or just eyeball it).Then cut a triangle window out of one side of the square with at least a 1/2-inch border. Carefully pull the uncut side of the square over onto the cut side and push along the middle crease. Then flip the dough over so you’ll have a triangle cutout on top of a triangle of dough.
6. With a fork, press down along the edges of the triangle to crimp the dough. Fill each pastry cutout with a small spoonful of just the cheese mixture and then a larger spoonful of the spinach, broccoli and feta mixture piled high in the center. You can pinch the edges to fill out the corners of the triangle.
7. Brush the sides of each hamentaschen with egg and sprinkle with nigella seeds (optional). Bake for 20-25 minutes until the pie crust is a light golden brown.