Hi guys

 

Half of the high holidays already behind us ..... still 2 to come. This week and next week. I'm fighting in keeping my weight as is and its hard....Family gathering , friends, hospitality.......... horrible for the figure. 

The Holiday of Sukkot (usually translated as Tabernacles ) commemorates the Israelites' wanderings in the desert following their Exodus from Egypt, (have you noticed, almost all the Jewish holidays are about the Israelit's wanderings.........if you can recall, Passover too. The guy who invented those holidays was a genius, fixing us with so many days off work.) during which time they lived in portable shelters or booths. Sukkot is celebrated for 7 days .

 

It is traditionally celebrated by building, eating in, and sometimes sleeping in a sukkah, (Ye, right, can you see me sleeping outside, that's a joke) a temporary structure usually constructed of four walls and covered with a roof of tree branches.  

 

         Chicken salad

 

3 cups cooked / grilled chicken breast, cubed
2 medium cucumbers, peeled, seeded and chopped
some olives, sliced (op)
3 cloves garlic, minced
Lettuce leaves

olive oil. salt & pepper
Pita bread halves

 

In a large bowl mix all. fill pita (or not  ) 

 

 

Beans Salad

 

1 lb Lima beans

1chopped onion

3 cloves chopped garlic

1/2 cup olive oil

4 tomatoes

3 sliced carrots

selery

Chopped parsley

Salt

Pepper

 

Soak beans in water overnight. Boil them until soft and strain them well. Peel and chop the tomatoes and add the salt, pepper, olive oil ,selery,carrots and parsley. Spread the beans in a pan and cover them with the mixture and bake for about 40 minutes.

 

 

Pomegranate Cake

 

3/4 cup sugar
6 tabsp  butter

2 large eggs
1 egg white
3/4 cup buttermilk
2 teas grated lemon rind
2 teas vanilla extract
1/2 teas baking soda
2.5 cups all-purpose flour
1/4 teas salt

3/4 cup pomegranate seeds

 

Preheat oven to 350°F. Beat sugar and butter until well blended. Add eggs and 1 egg white, one at a time, beating well after each addition.

 

Combine buttermilk, lemon rind, vanilla, and baking soda. Combine flour and salt, stirring well . Add flour mixture to sugar buttermilk mixture. Fold in pomegranate seeds. Spoon batter into a loaf pan. Bake at 350°F for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack.

  

Sites of the Day

 

http://www.latimes.com/features/food/la-fo-aleppo12sep12,1,6096122.story?coll=la-headlines-food&ctrack=1&cset=true

http://www.chitterlings.com/fchicken.html

http://poky.net/cookbook/

 

Next post .........my adventures with yeast......eventually cakes

 

See ya' soon

 

Elinoar

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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