Recipes for

The Nine Days

Our best-loved dairy and pareve recipes.

C h a b a d o f S u m m e r l i n

2640 Regatta Drive Las Vegas, Nevada 89128(702) 855-0770 www.ChabadofSummerlin.com

The recipes have been reviewed but not necessarily tested.

All photos and recipes submitted by the owners or arebelieved to be “Public domain” or “Free to use”

Any materials with any copyright claims will be removed.

Table of Contents

Kosher 101..........................................................2The Nine Days......................................................4Soups and Salads.................................................5

Milky Way's Corn Chowder.........................................6Quinoa Salad Two Ways ............................................7Cousin Sherman's 60-Second Salads...........................8Jicama Carrot Salad .................................................9Marinated Potato Salad............................................10Italian Tomato Soup................................................11

Sides.................................................................12Latkes (Potato Pancakes).........................................13Corn Creole ...........................................................14Gordon Family Carrot Kugel .....................................15Bubby's Rice Kugel .................................................16

Main Courses......................................................17Baked Salmon Fillets...............................................18Dairy Roasted Vegetables.........................................19Easy Shm-easy Spinach Lasagna...............................20Easy Crustless Quiche..............................................21

Desserts............................................................22Original Cheesecake ...............................................23Easy Chocolate Brownies .........................................24Fresh Fruit Soup ....................................................25

About Chabad of Summerlin and Desert Shores.......26

Page 1

Kosher 101

Kosher laws are numerous and complex. Please, please, please understand that is a only brief

summary. There are many more details.Please consult Rabbi Schanowitz or your local Orthodox

Rabbi with your questions.

Kosher refers to a set of Biblical and Rabbinical rules regardingfood and food preparation. When food is prepared according tothese rules it is deemed kosher.

There are rules for determining the foods that can be eaten andthose that are to be avoided. For instance, when it comes toconsuming meat we are told that we may eat only of thosespecies that chew their cud and have split hooves. We are alsotold how meat is to be slaughtered and how it must be prepared.

Almost all dairy products (cheese, ice cream, etc.) require koshercertification.

Fowl and fish are also included in kosher rules. The Torah listsabout twenty different species of birds that cannot be eaten.Only fish that have fins and scales may be eaten. That excludesall shellfish (such as lobster, shrimp, and clams) from the kosherdiet.

Cooking meat or poultry together with dairy products isprohibited. That is the reason that kosher eaters cannot eatcheese burgers or chicken Parmesan. Even products that containdairy byproducts (whey, lactose, etc.) cannot be combined withmeat. In fact, kosher eaters cannot eat meats served on platesthat were used for dairy or vice versa.

After eating meat foods, we wait six full hours before eating anydairy. The six-hour waiting period is standard for all Jews, exceptthose groups which have halachically established other customs.

Meat or dairy may only be prepared with it's own type or with

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neutral foods (containing neither meat nor dairy products),otherwise known as pareve foods. Examples of pareve foodsinclude vegetables, fish, grains, fruits and certain baked goods.

Many vegetables, fruits, nuts, and grains must be checked beforecooking or eating for the presence of small insects. Packages ofpasta are also occasionally infested. Some particularly severeproblem vegetables are artichokes, asparagus, Brussels sprouts,cauliflower, and leafy vegetables.

Only eggs from kosher fowl are kosher. These include chicken,Cornish hens, ducks, geese, and turkey. The prohibition ofeating blood applies even to the smallest drop of blood, and thusany blood spots found in an egg renders the egg non-kosher.

Most processed food need some supervision. The complexity ofthe processing, the ingredients (and their suppliers), thesegregation between kosher equipment all factor into the degreeof oversight is needed. Some of the national kosher certifiersare:

Any kitchen can be made kosher. Whether your kitchen is up-to-the minute in fashionable design or a relic of the 1920s,whether you have a spacious “great room” or a tiny galleykitchen, you can readily adapt it to kosher practices.

Some of the issues include: Koshering Utensils The Sink Tables Counter-tops Refrigerators / Freezers

The Stove Top The Oven and Broiler Portable Electric Broilers Small Appliances

Rabbi Schanowitz and his team can help you with the planningand the koshering of your home. Please contact Chabad ofSummerlin for more information.

Page 3

The Nine Days

The Talmud says, "When the month of Av begins, we reduce our joy."

The first nine days of the month of Av are days of mourning forthe destruction of the first and second Holy Temples.

The Nine Days begin on Rosh Chodesh Av and culminate on thepublic fast day of Tisha B'Av.

During the Nine Days, eating meat or poultry and drinking wineor grape juice (as well as other restrictions) are forbidden byJewish law because they bring one to joy.

On the positive side, as we get closer and closer to themessianic era, when these days will be transformed fromdays of sadness to days of joy, we start to focus on theinner purpose of the destruction, which is to bring us to ahigher level of sensitivity and spirituality, and ultimatelyto the rebuilding—with even greater grandeur and glory—of all that was destroyed.

Page 4

Soups and Salads

Try one of these healthy and delicious soup recipes orsalad recipes as part of your lunch or dinner today.

Page 5

Milky Way's Corn Chowder

From the well known Los Angeles Kosher restaurant

For four servings:

2 Idaho potatoes, peeled and diced1 medium onion, chopped

Place in large pot and barely cover with water. Season totaste with salt and black pepper. Cook until tender. Donot pour off water.

Add:

1 (16.5 oz) can cream style corn1 (17 oz) can corn Enough milk only to whiten it1 large pat of butter

Secret ingredient: Tears from chopping onions and anabundance of love.

Thanks Leah!

Page 6

Quinoa Salad Two Ways

1 cup pre-washed quinoa garlic power, onion powder & cumin to taste 2 cups water

Bring to boil in a 2 quart pot, cover and simmer about 25minutes then taste to be sure it’s done (you may need to cookit longer and you may need to add more water).

When finished cooking cool for about ½ hour.

Place quinoa in a bowl, fluff it with a fork and mix with:

1 tsp Vidalia Onion Dressing

Option One:

Dice the following vegetablesand add to cooked quinoa:

Small red onion 2 medium tomatoes 1 firm cucumber 1 red bell pepper

Mix in:

¼ cup chopped freshparsley

½ cup corn or peas Lemon or lime juice to

taste Salt to taste

Option Two:

1 small onion, diced 2 cloves of garlic,

chopped

Sauté in 1-2 tablespoons oiland add to quinoa togetherwith:

1 can chickpeas orblack beans, drained& rinsed

¼ cup chopped freshparsley

Lemon or lime juiceto taste

Salt to taste

--Submitted by Rivkah Peltz

Page 7

Cousin Sherman's 60-Second Salads

Dr. Sherman Stein is a Professor of Mathematics (emeritus)at the University of California, Davis

This recipe is a tribute to his mathematical prowess (not his cooking skills).

60-Second Salad #1

Serves 4 - 6

Ingredient1 head of lettuce, preferably iceberg

Using a sharp knife, cut lettuce into wedges. Place eachwedge on a plate.

Serves 4 if cut at 90 degrees. Serves 6 if cut at 60 degrees.

60-Second Salad #2

Serves 1 – 20

Ingredient1 head of lettuce

Directions. Wash lettuce in lukewarm water. Peel offleaves intact, one by one. Pile them on top of eachother on individual plates or on one large plate. (Iflettuce is not available, cabbage will do.)

(Hey, he's a professor, not a graduate of a fancy cooking school)

--Submitted by Yocheved Novack

Page 8

Jicama Carrot Salad

1 Jicama, peeled and grated

1 Carrot, peeled and grated

2 Limes, juice of

1/4 c water

1/4 c chopped fresh cilantro

Grate the jicama and carrot and put into bowl. Put the lime juice, water and cilantro into the blender and blend well, then pour over vegetables and mix well.

Chill and serve.

Page 9

Marinated Potato Salad

1-½ lb red-skinned potatoes, well washed

1 large green or red bell pepper, cut in strips

1 cup of sliced tomatoes (about two 3 inch tomatoes or 12- 16 cherry tomatoes, cut in half)

1 small red onion sliced into rings

1/3 cup halved black olives

2 13.5 oz cans artichoke hearts, drained and quartered*

1 ½ cups Vinaigrette Dressing

Cook potatoes in boiling water for 15 minutes or until done.

Drain and cool. Cut potatoes into bite-sized pieces. In a largebowl combine all vegetables. Pour dressing over and toss gently.Chill 4-24 hours (stir occasionally) before serving. Makes about 8servings.

* As a variation, substitute well washed fresh sweet pea pods(1- ½ cups) for artichokes.

Vinaigrette Dressing

1-cup oil (salad oil or combination of olive and salad oil)

2/3-cup vinegar (cider, white, or rice vinegar)

1-teaspoon paprika

½ teaspoon dry mustard

¼ teaspoon pepper

(¼ teaspoon dry oregano or basil may be added)

Combine and stir briskly.

Page 10

Italian Tomato Soup

A refreshing change to that canned stuff they call soup.Please make sure you use nothing but the

freshest, ripest tomatoes for this classic soup.

Serves 4 to 6.

4 Tbs (60 ml) extra-virgin olive oil 6 large ripe tomatoes, peeled, seeded, and

chopped 2-4 cloves garlic, finely chopped 1 onion, thinly sliced 4 Tbs (60 ml) chopped fresh parsley 6 cups (1.5 L) water Salt and freshly ground pepper to taste 1 cup (250 ml) ditalini, orzo, or other small pasta Freshly grated Parmesan cheese for garnish

(optional)

Heat the oil in a large pot over moderate heat and sautéthe tomatoes, garlic, onion, and half the parsley for 10minutes. Add the water, salt, and pepper and bring to aboil. Lower the heat and simmer uncovered for 20minutes. Add the pasta and simmer until al dente.Garnish with the remaining parsley and serve with gratedcheese.

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Sides

Side dishes such as salad, rice, couscous andpotatoes are commonly used with main courses

throughout many countries of the western world.

A typical American meal with a main dish mightinclude one vegetable side dish, sometimes in theform of a salad, and one starch side dish, such as

bread, potatoes, rice, or pasta.

But, 'common' and 'typical' should not restrict yourcreativity. Here are a few examples ….

Page 12

Latkes (Potato Pancakes)

Not only for Chanukah!

Special thanks to "The Chef"

3 lb. potatoes

2 eggs

1 tsp. salt

3 tbs. all-purpose flour or matzah meal

1/2 tsp. baking powder

1 onion, minced

Black pepper, to taste

Paprika, to taste

Vegetable oil for frying

· Wash and peel the potatoes.

· Grate the potatoes with a grater or food processor. (You cangrate them into a bowl of salted water to keep them fromdiscoloring.)

· Drain off all liquid, and squeeze the excess liquid out by hand.(Do this even if you don't soak them in the salted water.)

· Beat the eggs and mix with the grated potatoes and otheringredients, except the oil.

· Heat about 1/2 inch of oil in a skillet over medium high heatuntil very hot.

· Drop potato mixture by heaping tablespoons into oil (about 4 ata time).

Use a pancake turner to flatten them out.

· Fry to golden brown on both sides (about 3 minutes per side).

· Drain on paper towels.

· Serve topped with applesauce or sour cream.

Page 13

Corn Creole

Serves 6-8. May be served either hot or cold. Great with baked fish and rice.

1/3 cup chopped celery 1/3 cup chopped green pepper 1/3 cup sliced mushrooms 2 teaspoons olive oil 1 12 or 16 oz. can corn, drained 1 can (8 oz.) tomato sauce 2 teaspoons brown sugar ½ teaspoon onion powder 1/8 teaspoon garlic powder 1/8 teaspoon salt dash black pepper dash cayenne pepper 1 tablespoon Ketchup

Sauté celery, green peppers and mushrooms in olive oil.

Stir in corn and seasonings, then cover and cook overmoderate heat about 5-7 minutes, stirring occasionallyuntil heated through.

Page 14

Gordon Family Carrot Kugel

This rich recipe is unlike any other carrot kugel you’veever tried.

3 lbs. carrots, scrubbed 6 eggs (use egg substitute if you prefer) 1/3 cup flour or 3 Tbsp. corn starch 1 Tbsp. vanilla 1 tsp. baking powder 3/4 cup melted margarine 1/4 - 1 cup sugar (as needed) 1/2 tsp. cinnamon 1/2 tsp. nutmeg

Cook and grind (or puree in food processor) carrots.Combine with melted margarine, beat in eggs. Addremaining ingredients and pour into greased 3 quartcasserole or 9" x 13" baking pan. Bake uncovered at350O for 45 minutes.

About halfway through baking time, top kugel with amixture of:

1/2 cup cornflake crumbs 3 Tbsp. brown sugar 2 Tbsp melted margarine 1/4 cup chopped nuts (optional)

This recipe may be divided by half successfully and canbe frozen and reheated at serving time.

--Submitted by BenTzion NovackFrom his Father-in-law, Mr. Arnold Gordon o.b.m.

Page 15

Bubby's Rice Kugel

Serves at least 8 as a side dish.

A family favorite … going back to Bialystok!

1 cup white rice 2 cups water 1 1/2 ounce margarine or butter, softened 4 eggs, beaten 1 quart milk (or non-dairy substitute) 1 - 1 1/2 cup raisins 1 teaspoon cinnamon 1 tablespoon sugar or honey (or up to ¼ cup) pinch of salt

Cook rice in water with butter or margarine. In aseparate, large bowl, beat eggs, add milk, raisins,cinnamon, sweetener and salt; stir well. Add rice andmix. Pour into greased baking dish (at least 2 quartcapacity). Bake at 325o for 45 - 60 minutes. Serve hot orcold.

Enjoy!

--Submitted by BenTzion NovackFrom his Bubby,

Mrs. Bertha Tarre (Tartarsky) o.b.m.

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Main Courses

The …

purposeintentionobjective

usedesign

determinationaim

designingfigurerole

purportfunction

conceptionpatternspirit

blueprintobjectintent

inventiontarget

innovationbearingpurpose

plan … of the main course is to:

eatnourishsatisfybless

Page 17

Baked Salmon Fillets

1 tsp. canola oil

8 2" × 3" skin-on boneless salmon filets (about 2lbs.)

1 tbsp. plus 2 tsp. soy sauce

3⁄4 cup mayonnaise

Remember: Mayo is basically just oil and eggs.

1. Grease an 8" × 8" baking dish with the oil. Rub thesalmon filets with 1 tbsp. of the soy sauce, then arrangethem snugly in the prepared dish, skin side up. Rub thesalmon skin with the remaining soy sauce; cover dishwith plastic wrap and refrigerate for 30 minutes.

2. Heat oven to 425°. Remove baking dish fromrefrigerator and set aside to let come to roomtemperature for 15 minutes. Spread the mayonnaiseevenly over the salmon, spreading it out to the edges ofthe baking dish. Bake, rotating once, until skin is goldenbrown and salmon is cooked through, about 20-25minutes. Remove the salmon from the oven and setaside to let rest for 5 minutes before serving.

Enjoy!

Page 18

Dairy Roasted Vegetables

Preheat oven to 450º.

Slice the following vegetables and spread out on aparchment paper covered large roasting pan:

• 3 zucchini• 1 red ppper• 3 portobello mushrooms• ½ eggplant

Drizzle with 3 tablespoons olive oil and sprinkle withoregano, salt, and onion powder.

Bake for 20 minutes until browned on top. Spread ½ cupmarinara sauce on top, sprinkle with 1 cup shreddedcheese and broil until bubbly.

Or skip the shredded cheese, sprinkle with 3 table-spoons Parmesan cheese and serve immediately.

--Submitted by Racheli Metal

Page 19

Easy Shm-easy Spinach LasagnaLasagna is all about a harmonious ratio of filling, cheese, sauce, andnoodles. This is music. Serves about 10

1 (15- to 16-ounce) container ricotta cheese 16-20 oz. frozen spinach, thawed and excess liquid

squeezed out 1 cup finely grated Parmesan cheese (about 3 ounces) 2 medium garlic cloves, finely chopped 1 large egg, lightly beaten Kosher salt Freshly ground black pepper 2 (14.5-ounce) cans tomato sauce or marinara sauce 1 (8- to 9-ounce) box no-boil lasagna noodles 1 pound mozzarella cheese, shredded Vegetable or olive oil

Pre-heat the oven to 350°F. Place the ricotta, spinach, half of theParmesan, the garlic, and the egg in a large bowl and add the saltand pepper. Mix until combined.

Spread 3/4 cup of the tomato sauce in a thin layer over the bottomof a 13-by-9-inch baking dish.

Layer 3 of the noodles over the sauce (so they do not touch). Topwith another 3/4 cup of the tomato sauce and spread it evenly tothe edges of the dish. Using a small spoon, dollop a third of thericotta mixture (about 1 cup) evenly over the sauce and flatten thedollops with the back of the spoon. Evenly place a quarter of themozzarella over the ricotta.

Make 2 more layers of noodles, sauce, ricotta mixture, andmozzarella. Top with the remaining noodles, sauce, and mozzarella.Evenly sprinkle with the remaining Parmesan. Coat 1 side of a largepiece of aluminum foil with vegetable oil and cover the dish tightlywith the foil, oil-side down.

Bake until the sauce is starting to bubble around the edges, about40 minutes. Remove the foil and continue baking until the top isbrowned, about 20 minutes more. Remove the pan to a wire rackand let cool for 15 minutes before slicing.

Page 20

Easy Crustless Quiche

Prepare a 9” x 13” baking dish with non-stick spray.

Chop two onions and saute in two tablespoons oil orbutter until brown. When cool, mix thoroughly with:

• 6 beaten eggs• ½ milk• 2 cups shredded mozzarella cheese• salt & pepper to taste

Pour into prepared pan and bake in 450º oven for 20minutes until firm and top is browned.

Other vegetables can be used, such as sauteedmushrooms.

--Submitted by Racheli Metal

Page 21

Desserts

What can we say?

Find the perfect end to any meal amid this selectionof mouth-watering desserts.

How about something for your favorite chocoholic?

How about cooling and refreshing desserts?

These desserts will satisfy any sweet tooth.

What more can we say?

Page 22

Original Cheesecake

Definitely “not for dieters” recipe!

8 oz. cream cheese

7.5 – 8 oz farmer cheese

1 egg

1/2 cup sugar

1 prepared graham cracker pie-crust

In food processor or blender mix egg and sugar. Cutcream cheese and farmer cheese into 1 oz pieces. Dropone by one into blender on high speed until thoroughlysmooth.

Preheat oven to 400º Pour cheesecake batter intoprepared crust. Place in hot oven for 10 minutes thenlower temperature to 250o for half an hour or until top ofpie is barely golden and center still jiggles somewhat.

Cool cheesecake slowly to prevent from cracking.

Suggestions for flavoring cheesecake:

Add 1/2 cup drained crushed pineapple

Pour all but 3/4 cup of cake batter into crust.Dissolve 2 Tablespoons cocoa powder, 1/4-teaspoon instant coffee and 1 Tablespoon sugar in2 Tablespoons water. Blend with reserved batterand marble into cheesecake.

After baking 25 minutes, top with 1-cup sourcream mixed with 1 T. Vanilla sugar.

Page 23

Easy Chocolate Brownies

Easy enough for an eight year old to make, deliciousenough for grown-ups!

½ cup Cocoa

¾ cup oil

2 cups sugar

4 eggs

1 ½ cups flour

1 teaspoon baking powder

1 teaspoon salt

1 cup chopped nuts, or 1-cup chocolate chips

Mix cocoa and oil. When blended, add sugar and eggs,and then stir in flour, baking powder, salt and nuts. Pourinto greased 9” x 13” pan. Bake at 350º for 30-35minutes. Cut when cool.

Enjoy!

Page 24

Fresh Fruit Soup

Here’s an unusual way to cool off on a hot summer day!

Makes about 12 servings

6 cups water

1/2 cup orange juice

1/4 cup lemon juice

1 1/2 cups finely diced pineapple

1 medium size firm-ripe mango, peeled pitted and diced

3/4 cup finely chopped iceberg lettuce, rinsed and crisped

1/2 to 3/4 cup sugar

3/4 cup thinly sliced hulled strawberries

In a bowl, pitcher or jar (at least 3.5 quart size), stirwater with orange juice, lemon juice, pineapple, mango,apple and lettuce. Add sugar to taste and stir untildissolved. Cover and chill until very cold, at least threehours or up to two days.

To serve, gently mix strawberries with the fruit-juicemixture then ladle into bowls.

Enjoy!

Page 25

About Chabad of Summerlin and Desert Shores

Since 1996, the Co-Directors of Chabad of Summerlin,Rabbi Yisroel and Rebbitzen Shternie Schanowitzhave nurtured a small assemblage into a growing andvibrant community.

Here is a sample of the services provided:

Adult Education

Burial Society

Crisis Counseling

Daily Minyan

Shabbatons

Mommy and Me

Youth Zone

Bat Mitzvah Club

CTeens

Family HolidayPrograms

Hebrew School

Lecture Series

Hospital Visitation

Senior Visitation

Prison Chaplaincy

One-on-OneStudy

Bar/Bat MitzvahInstruction

KosheringService

Mikvah

Women's Circle

For more info,

contact Chabad of Summerlin at (702)855-0770

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