ORANGE & WHITE WINE MORROCAN BRAISED LAMB

SHABBOS

If you come here to peas love & carrots often, you know that normally the words just flow for me (the spelling not so much…). For some reason though, as I sit down to type up my thoughts on shabbos I feel like I’m struggling to properly put my feelings to words that accurately describe them. 

I’m conflicted between the spiritual side of me that loves to disconnect from our crazy world and take time to reconnect to our Creator and people we love, and the side of me that knows that as a mother of young children, shabbos doesn’t really mean a day of rest. 

I love to cook beautiful and delicious foods that are served on platters befitting the holiness of the day. I love to set the table with my nicest dishes and glasses. I adorn every plate with cloth napkins dressed in my favorite napkin rings. I start out shabbos with a sparkling kitchen, counters that are spotless, and everything in it’s place.

Then comes time to light the candles. It’s truly my favorite time of the week. In that millisecond where the whole world changes from a place that wasn’t something special and then with a simple bracha became a world filled with  holiness I am overcome by my desire to be close to Hashem and his Torah. 

All of that is real for me and inspires me. These days though shabbos also means something else. With a house full of little kids, it means serving food, clearing the table, sweeping, rinsing, resetting the table, heating up more food, serving more food and clearing more plates in addition to getting kids dressed, getting them redressed after they took off their clothing, picking up toys, changing diapers, and finding lost shoes. 

Sometimes it’s difficult to remember what excalty it is I love about shabbos. But no matter how hard I work on shabbos, every week come Thursday night and I am counting down the minutes until I get to light my candles. 

This didn’t come easy to me. I went through a phase where I wished that shabbos would come every ten days instead of every seven. So I thought a lot about what I want to get out of my shabbosim and totally reframed the way I think about. 

Instead of thinking about shabbos as a day of connection through rest, I now think about strengthening my relationship with Hashem by strengthening my relationship with my family and people I love. 

That means being totally present and mindful to the time I get to spend with my family on shabbos. This period in my life will only come once and I don’t want to take a minute of it for granted. I listen to their, sometimes long but always sweet, divrei torah with an attentive ear. I play games with them that we all enjoy. I make extra shabbos treats so that everyone can find exactly what they like to munch on while we sit and do puzzles. I set the table with a little extra love and attention to detail so that my family can sit down to a beautiful shabbos seaudah no matter how many seconds it takes for someone to spill their grape juice. 

Come time to make havdalah and every week, no matter how hard I worked all shabbos, I am always sad to see it go. Whether I napped or not, said the extra tehillim that I wanted to or not, finished reading the article that I started at least ten times throughout shabbos or not, I am relaxed and calm. 

Why?

Because at each stage, rest means different things to our souls. 

Now, at this stage in my life, resting my soul means giving my family as much of myself as I can. 

Every shabbos that I accomplish building my relationships with the people I love I know that I am now one step closer to my Creator as well. 

And that is why I love shabbos. 

NOW, ON TO THE FOOD!

                                 

This dish is actually super simple to make but packed with enough flavor to have people thinking it took you days!

It’s loaded with just the right amount of deep flavored spices, and the rich lamb is perfectly balanced out by the acid in the wine and oranges. It’s like a modern, American raised girls version of her Moroccan grandmother Lamb Tagine. 

For the printable Orange and White Wine Braised Lamb Stew click here

This post, is really part of a larger post that was the brilliant brain child of the uber-talnted Sina Mizrahi from the Gatheratable blog. She wrote an extremely beautiful post all about what shabbos means to her and over the course of two weeks posted her favorite shabbos recipes. To finish off the series she came up with the idea of a virtual pot lock. 

What’s a virtual pot luck you ask?

Well, it’s where Sina, myself and a bunch of other extremely talented and creative bloggers get together, divide up the different dishes that make up a shabbos seudah and each of us develop a recipe for that dish. 

We all posted our recipes on the same day, thus “bringing our food to the virtual pot luck”. If you put all our recipes together you will end up with an extremely delicious, creative and absolutely beautiful menu to prepare for shabbos.

What’s a pot luck though without people to share the food with? You’re all invited to join in our meal!!

To make it really easy for you, the links to everyone else’s recipes are below! 

So, click away to get in on the action and come have some fun!

Oh, and of course, SHABBAT SHALOM!

For Between Carpools egg wash tips click here
For Cooking in Heels “How to Hack a Challah” click here
For Spice and Zests Roasted Eggplant click here
For the Katamon Kitchen’s Salatim post click here
For the Sugar Box’s Red Snapper with Charred Patatoes, Tomatoes and Lemons click here
For Sina’s T’Bit: Iraqi Slow Cooked Chicken and Brown Rice click here
For my printable Orange and White Wine Braised Lamb Stew click here
For Kitchen Tested’s Roast Vegetable Platter click here
For Beth Warren’s Dark Chocolate Peanut Butter Cups click here
For Jamie Gellers Cinnamon Bun recipe click here
For Busy in Brooklyn’s Funfetti Rice Krispie Bites click here
 

 

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Rosh Hashannah Salatim

For me salads are the best part of any meal. I love those cold, refreshing, crunchy bites in between all the hot food. Making salads on the other hand is the worst!

I force myself to make them on a daily basis because I love them and when I make them on my own I get to put in them exactly what I want. However, I would say that any salad that is not cut up and chopped by me is already halfway there to being my favorite salad. 

In an effort to make sure theres tons of cold crunchy veggies on my Rosh Hashannah table this holiday, I made a bunch of salads today that can stay in the fridge and get better everyday they sit! This way if I’m too tired or busy with kids, I at least know I can pull these out!

I made a carrot salad, a fennel salad, a sweet and sour type of eggplant salad, a garlic confit and a bunch of dips to put on the table at every meal. 

I hope everyones cooking is going well and can’t wait to see what you all made!

Happy Cooking!

For the printable Moroccan-y Carrot Slaw recipe click here

For the printable Fennel and Apple Slaw recipe click here

For the Pickled Eggplant and Onion recipe click here

For the printable Garlic Confit recipe click here

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5 More So Simple Salad Dressings

        

                      

Salads are so personal. The addition or subtraction of one single component in a salad can make it or break it for people. For me it’s tomatoes. You stick even a few cherry tomatoes in that salad and I’m out. I could love every other thing in there and be totally addicted to the dressing, but once the juice of the tomatoes touches the other veggies it goes from appealing to completely off limits. 

That’s why, a while back, I gave you all a post all about the dressings. We all pretty much know what we want or are in the mood to throw in our salads, but when it comes to the dressing I think thats where most people get stumped. They either stick to the same old boring dressing they’ve been making for months years, or, even worse, they use, GASP, bottled dressing. Ugh, I know. That stuff is just not right. 

Really though, once you understand the really basic principles of making a good dressing, it’s so easy to whip up your own. If your interested in what those are click here to go the original post. Also, thats where the first 6 salad dressing recipes are. 

So, here I am again, posting another 6 dressings recipe for you to help with your summertime salad habits. All I crave in this heat is something light, crunchy, fresh and flavorful. Which basically means I’m making some sort of salad every single night. Usually it’s a full meal in a salad. It’s packed with veggies, topped with some sort of protein (grilled chicken, deli, steak or even feta cheese or crispy chickpeas) lightly sprinkled with a little crunch in the form of crispy homemade croutons or crou”tot”s, and drizzled with most yummy and satisfying salad dressing. 

I hope these dressings make many, many appearances on all your dinner tables all summer long!

Happy Summer Everyone!

Peas Out, 

Danielle

For the printable Mango Sumac Vinaigrette recipe click here

For the printable Lightened Up Green Goddess Dressing recipe click here

For the printable Pomegranate Vinaigrette recipe click here

For the printable Raspberry Lime Vinaigrette recipe click here

For the printable Spicy Peanut Sesame Dressing recipe click here

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Spicy Peanut Sesame Noodles

FINALLY!!!!!

I have been trying to find time to post this recipe since the day I made it. When I say I have not even had a single second to just sit at my computer and get it done, it is not an exaggeration at all. This week was so insanely fun but so crazy busy.

Between flying to Florida for just a day to see mt grandfather, photography lessons (hence the ridiculously beautiful photos by the ohs talented Miriam Pascal), filming ten brand new videos for kosher.com, kids, husband oh and a few minutes of much needed sleep here and there this week was action packed. Even for me. And thats saying something. Luckily,I loved every minute of it.

Now that I have a few free seconds, I decided to use the time to bring you the recipe I promised I would. I know its a little late to make this for shakos but Im so confident in its level addiction that I felt like you needed to have it. 

Whether you make it for a shabbos afternoon, as a barbecue side dish, or as the perfect portable beach day lunch it is one of those recipes thats just perfect. It’s versatile and I included a bunch of variations in the recipe to help you make it even more to your liking! I never know when I make something like this whether mysids will eat to or not, but they all LOVED it. I actually kept the veggies separate and each kid customized what veggies they wanted in their bowls. 

Lets talk about these photos. No, I did no take these insanely gorgeous pictures. They were taken by the uber-talented Miriam pascal from overtimecook. I had the unbelievable privilege of hanging out with Miriam and the equally talented Melinda from kitchen-tested. We got together, well actually, they got together and I crashed their photoshoot, to photograph some new recipes. Not only were they gracious enough to let me watch and learn from everything they did, they even told me to bring a recipe that they would tech me how to photograph! 

I don’t think I’m quite ready to produce any pictures that look as gorgeous as these, actually I probably need to buy a real camera first, but I can’t wait to get back home and start implanting all the tips and tricks they gave me. 

Hope your all having a slamming summer!

Peas out, 

Danielle 

For the printable Spicy Peanut Sesame Noodle Recipe, click here

 

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