SNF: Infusing Saturday Nights with Flavor

Scents that Start the New Week: An Ode to the Saturday Night

Fresh Cilantro
Aromatic Nana Leaves
Lemon Wedges
Chopped Basil and Tomatoes
Brazilian Coffee Beans
Ground Cinnamon and Cocoa
These are a few of my favorite scents...

SNF...Infusing Saturday Nights with Flavor

When I lived in America, Saturday nights were filled with popcorn, movies and staying up however late you want. SNL (Saturday Night Lounging) was soon followed by an LSM (otherwise known as, Lazy Sunday Morning). Once I moved to Israel and LSM's were quickly replaced by QRD (Quickly Rush out the Door) and SMT (Sunday Morning Traffic) meltdowns, and the SNF (Saturday Night Funk) soon hit.

Let me tell you about the Saturday Night Funk. This funk is not like other funks that you're familiar with--run of the mill shoe funk, paper due in 3 days procrastination funk, or even the 'I forgot to put money in the meter funk'.

No.

The Saturday Night Funk (known by many as SNF) is a syndrome that is limited to Orthodox Jews who live in Israel. It is dangerous to one's health and I believe it to be my utmost responsibility to make you aware of it.

It begins at Sundown of Saturday, just as your husband starts to recite the blessing over the 'Last Meal', also known as 'the Last Supper' by SNF sufferers.  It starts innocuously enough with you wondering, "how is the house so messy when I spent most of Friday cleaning it?" or, "How did I finish most of that chocolate cake on my own?"

But then it hits with a bang just as that door to 'arvit' bangs shut, and the kids remember that they...[flashback to Planet of the Apes] "MUST go to synagogue with Abba!", "NEED to dump out every toy onto the floor", "DIDN'T go to the park for enough time!", "MUST revert into screaming primates on the prowl".

 And the SNF madness begins.  But by the time you're wondering what ever happened to your Shabbat afternoon nap, both kids are crying for some unknown reason and then come the hives.   

By the time they're finally sleeping, I'm so exhausted that I am in the throws of SNF...That is, draped on the sofa, with no energy to move, and a pile of dirty [insert whatever you want here].

Why is this you ask?
Because the next day is a school day and a work day. And those few hours of freedom while being able to perform Melacha are transformed into "prep for tomorrow" time. And it's just plain old bothersome. Often, the hard work of cleaning on Friday is for naught due to some spill or another, and it feels almost as if the bliss of Shabbat was obliterated. Even when we go to the in-laws, by the time the kids are in bed it is so late that the next morning is a zombie filled breakfast with a side of SMT (Sunday Morning Traffic). Let's not even start talking about the bags that then need to be unpacked that then join the MMM (Monday Morning Mess).

Okay. So maybe I'm exaggerating.
But maybe I'm not?

I propose to battle SNF with a myriad of tactics.

For one, send the kids to arvit next week (love you Buba!).
Second, I wrote this post. Awareness is the first step to battling this degenerating beginning to the week. I'm sure I'm not the only one who feels this damper, and who dreams of a white Sunday bagel and coffee morning.
Besamim, an age old tactic that our sage Sages have provided us with a solution that has withstood thyme and thyme again. It's more than just a technical part of the Havdalah service.
So I wrote this poem and am starting to dream about the wonderful flavors that I will infuse this week with. Hence the above poem.

These scents begin my week this week, focus my menu, and infuse spice into an otherwise bland evening.
Changing the SNF (Saturday Night Funk) into a (Saturday Night with Flavor).

Shavua tov u'mevusam.
-I

Perfect Pie Dough

I often see pie dough as a luxury of time.

Never say no to luxury--especially when it's quick on time

Lets face it, most pies or quiches can be made without a crust. This recipe is not only quick time wise, it makes a non-stick pie dough, which is simply hassle free to make. It can be used with either pies or quiches.

Ingredients:

3 Cups Flour

1/2 Cup Oil

(*I use a bit less)

1/4 Tsp Salt

1 Cup Boilig Water

*Add 2 Cups of Sugar for Sweet Dishes

Preparation:

Combine Flour, Oil, and Salt (& Sugar) in a bowl

Mix Well

Add Boiling Water

Kneed

Let rest for 10 Minutes

That's it!

*Credit goes to Michal, once again

Tasty Tomato Basil Chicken

What should I serve on Shabbat day? It can't be liquidy, cholent isn't something that we can handle every week, deli roll (which I have introduced to Avi!) is really not so healthy....Be'kitzur (in short) the main course for Shabbat day is always a doozi for me. This elegant recipe was passed on to me none other than by Michal. It is easy, tasty, elegant and healthy.

Ingredients:

Chicken cutlets ~12-15 slices

2 Large Tomatoes

1/2 Cup of Fresh Basil Leaves

4 Cloves of Garlic

5 Sundried Tomatoes

18 ounce bottle of Italien Dressing

(*I use Good Seasons-courtesy of my mother)

Preparation:

Cut tomatoes in large chunks and Puree

Add Basil, Garlic, and Sundried Tomatos

Puree

Add Italien Dressing

Mix

Marinate Chicken for at least an hour

Bake until chicken is white

Elegant Tip:

Roast Pine nuts and sprinkle on Chicken before Serving

*Halachik tip: If you take the chicken out of its sauce it can be warmed up on Shabbat day

Succulent Shabbat Sauce- Chicken or Meat

My Fridays are never complete without a phone call to Michal. The swapping of recipes on a Thursday or Friday afternoon has almost become a ritual. This succulent sauce is just that and makes a chicken or roast festive in honor of a special Shabbat meal.

Ingredients:

1 Clove of Garlic

1 small onion

1 Tbsp Ketchup

1 Tbsp Lemon Juice

2 Tbsp Soy Sauce

A Bit less than 1/2 Cup Sugar

1/4 Tsp Dry Mustard

(*I use Yellow Mustard--add a bit more than 1/4 Tsp)

1/4 Tsp Chille Powder

(*I use Harissa)

1/4 Tsp White Pepper

Preparation:

Use immersion blender or food processor to finely grind

Garlic and Onion

Add Remaining Ingredients

Mix Well

Pour over chicken or meat

Marinate

(*Best if marinated over night)

Cover with Foil

Cook on 400 degrees

Remove Foil when half way done

Broil for last 10-15 minutes

Best if Served within 1-4 hours after having been cooked

Krazy Kubeh Soup

Soup is often an appetizer--I love it when it's an entire meal.

Avi does most of our grocery shopping at Rami Levi, which is right next to Modiin where he works. One day he brought home frozen Kube, which are round pieces of dough filled with ground meat (sort of like Kreplach). At first I wasn't sure what to do with them. I have seen them served fried at weddings in Israel (fried food is always a last resort for me), but I also remembered that while we were dating Avi's mother once taught him how to make Kube beet soup. I'm not such a fan of beet soup but Michal, my cooking guru, gave me the perfect Kube tomato soup recipe and thus the perfect solution to a cold, winter night's dinner.

Ingredients:

Ready made Kube

(you can make your own but this is faster)

2 Onions

4 Carrots

2 Zucchini

(leaving on the Zucchini peel leaves more nutrients...scrub them well though)

4 Stalks of Celery

2 Tomatoes

Minced Parlsey

{Amounts of vegetables are approximate and can be tweaked according to your

soup pot and personal preferences}

1 Can of Diced Tomatoes

Tomato Paste

Salt

White Pepper

Cumin

Garlic powder

*Michal adds 1/2 tsp of Citric Acid (or lemon juice) and 3 tsp of sugar--this gives it a tangy taste

Preparation:

Chop vegetables

Saute Onions in the soup pot

Add 2 tbsp of tomato paste

Add water for soup

Add vegetables

Add spices to taste

Bring to rumbling boil

Let it cook for 40 minutes (~) on a low light

Stir Occasionally

Add the Kube to the soup and cook for 30 minutes (~)

Serve with Green Salad

Shortcuts:

Don't saute the onions, add them with the rest of the vegetables

Use 1 fresh tomato

1 can of crushed or diced tomatos

3-5 carrots

Follow the Classic Directions from here on

Enjoy!

New Beginnings

This is the blog where love, culture, food, and life come together to keep us connected. I have been living in Israel for the past 6, almost 7 years, where most of my family and many friends live in America. The time difference and hubbub of every day life make it difficult to keep updated on the random thoughts and reflections, the crazy happennings, and the yata yata that make up the puzzle known as "our lives". Even though we basically share "the big stuff" via phone calls and emails, I'm always left with a feeling of "stay tuned for the next time we catch each other on the way to work and school or while making dinner".

This brings me to the question of the day (which day? every day!): "What's for dinner?". When I was growing up I was always spoiled with great, I mean seriously unbelievably incredible, cooking. Whether it was my Mom's, Grandmothers' or Aunt's kitchen there was always a flavorsome, scrumptious meal to be had (there still is! I just get to enjoy them less often than I used to). When I started making meals with Adina and Elisheva (former roomates) I started asking my cooking mavens (which then also incuded Adina, Elisheva, and Elisheva's cookbooks) for cooking basics. When all else failed (no time, no ko'ach, I misread the cookbook) I always knew that pasta was in the cupboard and milk and cereal were never far away.

But now, Avi and I are trying to build our relatively new home and with it our new and improved menus. I never thought that it could be so complicated! The food has to be healthy, tasty, not always left-overs, and filling. Oh, the most important part is that it can't take forever to make, who has the time (or energy)?? There are always the days when "gourmet" food is fun and exciting (usually Fridays) but there are way too many days when we need a fast, healthy, quick dinner (whose leftovers become lunch). That's where this blog comes in. Rather than open and close our fridge repeatedly (at least 2 or 3 times) every night until inspiration walks out of it, I figured that I could post recipe/meal ideas, save them, share them, and get some more in exchange (that's where you guys come in...especially the matrons of the family!). At the same time each recipe will come with a short anecdote or thought. I invite you guys to write in, comment on mine or share your own recipes/anecdotes.

Looking forward!
Inbar

Contact me at: InbarGabay@gmail.com