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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Friday Night Tu B’Shvat Menu

           

           

 

“Once there was a tree…”

I love Tu B’Shvat. It’s a no pressure holiday. You don’t need to spend days in advance preparing, theres usually not a lot of company involved making it quality family time, and best of all, to me it means spring time is just around the corner!!!!!!! 

Woooooohooooo!

Most years I take my kids to the local botanical gardens to plant some trees and then come home and we have a really fun Tu B’shvat seudah. We eat all the different simanim, make brachos and just have a really nice quality family dinner talking about the beautiful world Hashem gave us to live in.  

This year, everything is different. Tu B’Shvat has graced us with its presence on shabbos. That means no planting on the actual day and any tradition “shiva minim” foods need to be incorporated into our shabbos meal. Luckily for me, most of these ingredients are pretty standard in Moroccan and middle eastern cooking (which is not surprising since they are the 7 species indigenous to this region).

Just for the record here is a list of the shiva minim (don’t feel bad if you don’t remember them. I had to ask my 9 year old son….)

Wheat 

Barley 

Grapes

Figs

Dates

Pomegranate

Olive Oil

So, I decided this year to incorporate our 7 delicious species of fruits and grains into one crazy delicious Friday night shabbos meal. I wrote up a menu with some of the usual shabbos staples, and included a bunch of new  and some recycled but perfectly appropriate recipes. I broke the recipes for you so that you can pick and choose or mix and match the recipes that your family would love. Of course feel free to use my menu in it’s entirety and we can be twinning this shabbos!

Here it goes:

Appitizer:

Moroccan fish

Soup:

Chicken Soup with matzah balls

Main Course:

Sun- dried Tomato and Olive Ciabatta topped with Shredded Pomegranate Braised Brisket

Chicken with Olives

Barley Salad with Pomegranate Vinaigrette

 Roasted Cauliflower with Moroccan Date and Fig Crunch Topping

Dessert:

Spiced Poached Pears

Grapefruit Olive Oil Cake

I figured you all have your own chicken soup and matzah balls recipe so I did not include those recipes. All the other recipes are listed below with clickable links to a printable version! 

I want to wish everyone out there a spring and summer, inspired by the trees we plant,  filled with growth, fruitfulness and beauty.

“And the tree was happy.” -Shel Silverstein

 

 

For the printable Moroccan Fish recipe click here 

For the printable Olive and Sun-dried Tomato Ciabatta recipe click here

For the printable Pomegranate Braised Brisket recipe click here

For the printable Arugula and Barley Salad with Pomegranate Vinaigrette recipe click here

For the printable Roasted Cauliflower with Moroccan Date and Fig Crunch Topping recipe click here

For the printable Chicken with Olives recipe click here

For the printable Grapefruit Olive Oil Cake recipe click here

For the printable Poached Pears recipe click here

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