Monday, September 29, 2008

What's For Supper Ya'll? Rosh Hashanah dinner


The Jewish New Year
by Giora Shimoni


Traditional Ashkenazic Rosh Hashanah Menus & Recipes


The origin of Rosh HaShana, the Jewish New Year, is Biblical (Lev. 23:23-25): "a sacred occasion commemorated with loud blasts (of the Shofar, the ram's horn)." In Talmudic times, Rosh HaShana became a celebration of the anniversary of the world's creation and a day of self-examination, repentance and judgment.


How is Rosh Hashanah celebrated?Rosh Hashanah, a two day holiday, is both a solemn and happy occassion. Jews are solemn in their repentance, but happy in their confidence that God is merciful and good. On Rosh Hashanah, Jews listen to the Shofar (ram's horn) blown during lengthy prayer services, eat holiday meals, and refrain from work.
zSB(3,3)After repenting for bad deeds through prayers, they symbolically cast off sins through the Tashlich ceremony.


What are Rosh Hashanah food customs? After the Rosh HaShana prayer service, Jews eat a festive holiday meal. Special Rosh HaShana food customs have developed over the centuries. On the first day of Rosh Hashanah, a piece of apple is dipped into honey in the hopes of a sweet year. On the second day of Rosh HaShana, Jews eat a new fruit not yet eaten in the season so a special blessing (Shehechiyanu) can be recited. Various symbolic foods - such as dates, pomegranates, pumpkin, leeks, beets - are traditionally eaten on the holiday.




Happy New Year to you and yours!!
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Easy Chicken Pasta

Easy Chicken Pasta

What's For Supper Ya'll?

White Beans, Pasta and Chicken
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional - I usually skip it)
Olive oil (optional - but I recommend at least a little for moisture)
Directions
1. In a large saucepan, cook pasta according to package directions; drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper and salt. Heat through.
4. Add the tomato mixture to hot pasta; toss to cost. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.
Posted by Stacy Nelson, Easy Dinner Recipes.blogspot.com

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