{"id":11452,"date":"2008-01-30T22:09:00","date_gmt":"2008-01-30T22:09:00","guid":{"rendered":"http:\/\/production.ou.org\/life\/other\/dipping_into_shabbat_appetizers\/"},"modified":"2017-04-13T02:01:49","modified_gmt":"2017-04-13T07:01:49","slug":"dipping_into_shabbat_appetizers","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/dipping_into_shabbat_appetizers\/","title":{"rendered":"&#8220;Dipping&#8221; Into Shabbat Appetizers"},"content":{"rendered":"<p><em><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"https:\/\/s3.amazonaws.com\/ou-images\/content\/ansh_eggplantdip200.jpg\" alt=\"image\" width=\"200\" height=\"132\" border=\"0\" \/>Now that we\u2019re in the long stretch of winter, without any exciting Yamim Tovim to break up the monotony of daily life, we can take some time to explore new and tasty dishes for \u2018just\u2019 Shabbat. I enjoy creating my own \u201cdips\u201d, cold pureed vegetarian ideas that spread well on challah. After my <a title=\"homemade challahs\" href=\"https:\/\/www.ou.org\/life\/food\/woven_round_challah\/\">homemade challahs<\/a> have been sliced and passed around, I bring out several dishes of these dips, and the family and guests really enjoy it together with their challah, even before we\u2019ve started to eat any fish or other salads. Here are two of many ideas on this theme for you to try out\u2026<\/em><\/p>\n<h3><span style=\"text-decoration: underline;\"><b>Eggplant\u00a0and\u00a0Walnut\u00a0Dip<\/b><\/span><\/h3>\n<p>Yields about 4\u00a0to 5 cups<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>2 eggplants<\/em><\/li>\n<li><em>2 large onions<\/em><\/li>\n<li><em>4 cloves garlic<\/em><\/li>\n<li><em>3 Tablespoons olive oil<\/em><\/li>\n<li><em>1 to 1\u00bd teaspoons\u00a0salt<\/em><\/li>\n<li><em>\u00bc teaspoons pepper<\/em><\/li>\n<li><em>1 teaspoon za&#8217;atar, optional (if you don\u2019t have this, it will still work without it)<\/em><\/li>\n<li><em>15 walnut pieces<\/em><\/li>\n<li><em>\u00bc cup unflavored, natural techina paste<\/em><\/li>\n<li><em>\u00bc cup water<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat the oven to 375\u00b0F (190\u00b0C).<\/li>\n<li>Line a baking tray with parchment baking paper<\/li>\n<li>Wash off the eggplants and slice them each in half the long way<\/li>\n<li>Spray them with a bit of oil spray on the cut side<\/li>\n<li>Lay the eggplant halves down flat on their cut side and prick the outer, skin side up, with a fork two or three times<\/li>\n<li>Slide them into the oven and let them bake for 40 minutes until they are soft and cooked.<\/li>\n<li>Remove the eggplant from the oven and allow them to cool about a half an hour.<\/li>\n<li>While the eggplant is cooking, dice the onions and garlic and place them in a large frying pan. Add the olive oil and sautee them, until they are golden and very fragrant. Turn off the fire, add in the salt, pepper and optional za&#8217;atar. Stir well to incorporate.<\/li>\n<li>Scoop out the cooked flesh of the eggplants and discard the skins.<\/li>\n<li>In a food processor fitted with a steel blade, add in the eggplant flesh, the saut\u00e9ed vegetables, and the rest of the ingredients.<\/li>\n<li>Keep pulsing in the food processor until the mixture is pureed.<\/li>\n<li>Remove to a plastic container and refrigerate until use.<\/li>\n<li>This only lasts about 3-4 days in the fridge; but it\u2019s so good that there\u2019s no need to worry \u2013 it will disappear as soon as you serve it with your challah!<\/li>\n<\/ol>\n<p><em>It also freezes well; if the amount seems too large for you, place half of it in small freezer containers. Then all you have to do is defrost and enjoy!<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><b>Cold Eggplant\u00a0Salad<\/b><\/span><\/h3>\n<p>6 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>2 medium onions, diced<\/em><\/li>\n<li><em>3 cloves garlic, diced<\/em><\/li>\n<li><em>1 green pepper, diced<\/em><\/li>\n<li><em>1 large eggplant or 2 small ones, peeled and diced<\/em><\/li>\n<li><em>\u00bc cup olive oil<\/em><\/li>\n<li><em>1\u00bc teaspoons salt<\/em><\/li>\n<li><em>\u00bc teaspoon pepper<\/em><\/li>\n<li><em>\u00bd teaspoon oregano<\/em><\/li>\n<li><em>3 Tablespoons\u00a0vinegar<\/em><\/li>\n<li><em>2 Tablespoons\u00a0sugar<\/em><\/li>\n<li><em>\u00be cup tomato sauce<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a large, flat pan that has a lid, add in the onions and garlic, and the olive oil and start to saute until it starts to turn a clear, golden color, about 10 minutes<\/li>\n<li>Add the diced green pepper and cook another 5 minutes, stirring occasionally<\/li>\n<li>Add in the diced eggplant and let it cook for another 10 minutes<\/li>\n<li>Add in all the seasonings and the rest of the ingredients. Turn the flame down to simmer, cover the pan and allow it to cook together for 45 minutes. The aroma this emits as it\u2019s simmering together is incredible; your entire family will want to know \u201cwhat\u2019s that yummy smell?\u201d<\/li>\n<li>Turn off the flame and allow it to cool for 10 minutes before transferring this salad to plastic container<\/li>\n<li>Refrigerate until use.<\/li>\n<\/ol>\n<p><em>I enjoy this one just as it is, chunky and hearty looking. It goes great with the challah, along with some olive oil and also\u00a0hummus\u00a0to dip with it. It\u00a0lasts at least a week, often longer, in the fridge and can be frozen as well if you want to make it in advance.<\/em><\/p>\n<hr \/>\n<p><em>And here\u2019s one more dip to complement the others\u2026<\/em><\/p>\n<h3><span style=\"text-decoration: underline;\"><b>Spinach Dip<\/b><\/span><\/h3>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>3 cups fresh or frozen spinach<\/em><\/li>\n<li><em>\u00bd cup mayonnaise<\/em><\/li>\n<li><em>\u00bd green pepper, chopped<\/em><\/li>\n<li><em>1 small red pepper, chopped<\/em><\/li>\n<li><em>1 small onion, chopped<\/em><\/li>\n<li><em>2 Tablespoons\u00a0olive oil<\/em><\/li>\n<li><em>1 teaspoon\u00a0salt<\/em><\/li>\n<li><em>\u00bc to \u00bd teaspoon pepper<\/em><\/li>\n<li><em>A small bunch of fresh parsley OR 2 teaspoons dried parsley<\/em><\/li>\n<li><em>A small amount of \u201ckusbara\u201d, which is Chinese parsley<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Saute the peppers and onions in the olive oil until light brown, about 10 minutes.<\/li>\n<li>Put all the ingredients into the food processor fitted with the &#8220;S&#8221; blade, and puree until smooth.<\/li>\n<li>Refrigerate before serving.<\/li>\n<\/ol>\n<p><em>A great dairy idea with this dip is to substitute \u00bd cup of cream cheese and \u00bd cup of plain yogurt in place of the mayonnaise, for a different taste and texture. This dip also goes over well at parties with vegetable and cracker platters, or for a nice Seudat Shlishit idea.<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><b>Shabbat\u00a0Low-Fat Chicken\u00a0Salad<\/b><\/span><\/h3>\n<p>4 to 5 servings<\/p>\n<p><em>I made up this recipe several months ago, in order to cut back on fat intake and as a pretty and refreshing salad idea for Shabbat day. The spinach leaves add a nice touch, as well as necessary nutrients from more green leafy veggies, and some calcium. It smells and presents wonderfully. This amount feeds 4-5 adults.<\/em><\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>3 pieces of chicken cutlets<\/em><\/li>\n<li><em>Olive oil cooking spray<\/em><\/li>\n<li><em>2 Tablespoons light soy sauce<\/em><\/li>\n<li><em>1 small head romaine or iceberg lettuce, washed<\/em><\/li>\n<li><em>2 cups (or a bit more) fresh spinach leaves, washed<\/em><\/li>\n<li><em>10 cherry tomatoes<\/em><\/li>\n<li><em>1 small red Spanish onion<\/em><\/li>\n<li><em>2 cucumbers, optional<\/em><\/li>\n<li><em>1 sweet, seedless orange, peeled and cut into bit size pieces<\/em><\/li>\n<li><em>Small amount of olive oil and apple cider vinegar OR Italian dressing<\/em><\/li>\n<\/ul>\n<p><em>Note: You don\u2019t need to pound out the cutlets. If a particular piece is very thick, just slit it open and you make it into two thinner slices.<\/em><\/p>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Spray your frying pan or non-stick griddle with the cooking spray.<\/li>\n<li>Heat it up on a medium flame.<\/li>\n<li>Place the chicken pieces on top of the hot pan and allow them to sear on both sides, until the insides are no longer pink. For a medium thickness, this should take about 5-7 minutes per side.<br \/>\n<em>It\u2019s best not to overcook the pieces, as this tends to make them tougher and drier. It really does take only a few minutes to sear the pieces so that they are cooked through but still juicy.<\/em><\/li>\n<li>Remove the chicken from the pan immediately. Allow it to cool for a few minutes on a plate.<\/li>\n<li>Slice them into strips and place them in a plastic container.<\/li>\n<li>Drizzle the slices with about 2 Tablespoons of soy sauce.<\/li>\n<li>Cover the plastic Tupperware container and store in the fridge until Shabbat day.<\/li>\n<li>Friday night before you go to sleep, (if you remember!), you may want to shake the container a bit to move around the pieces in the sauce.<\/li>\n<\/ol>\n<p>Shabbat day, set up your salad like this:<\/p>\n<ul>\n<li>A medium head of lettuce, shredded by hand, placed in the bowl first.<\/li>\n<li>2 cups of fresh spinach leaves, that you washed well before Shabbat (to remove the grit and sand on them), placed on top of the lettuce<\/li>\n<li>A handful of cherry tomatoes, placed all around the bowl<\/li>\n<li>The orange pieces<\/li>\n<li>One small red onion, sliced on top of all<\/li>\n<li>Optional: one or two cucumbers, unpeeled, washed well, and cubed.<\/li>\n<\/ul>\n<hr \/>\n<p><em>TIP: KEEPING YOUR LETTUCE CRISP &#8211; After you have washed and spun your lettuce or spinach leaves dry, what\u2019s often upsetting is that they seem to wilt and spoil almost overnight in the fridge. To prevent this, you must store them properly. Spread out a large kitchen towel. Place a layer of lettuce\/spinach leaves on it. Cover them with a few paper towels, then layer more leaves. Keep doing this until all the leaves are in there. Then roll up the leaf filled towel as if it\u2019s a jelly roll, thereby encasing all the leaves within, together with the paper towels. Place this \u2018jelly roll\u2019 into a large plastic bag. Remove all the air and seal it tightly. I do this with a clothespin as I don\u2019t have twist ties. Then place it on the bottom shelf of the fridge, away from the motor. It will last for close to five or six days this way.<\/em><\/p>\n<ol>\n<li>Place the chicken slices on top of the salad<\/li>\n<li>Add 3 T. of Italian dressing, or just drizzle some olive oil and a bit of apple cider vinegar all over<\/li>\n<li>Toss gently, and serve.<\/li>\n<\/ol>\n<p><em>I almost never have leftovers of this salad. And if by chance I do, it\u2019s gone by the next night\u2026<\/em><\/p>\n<p>Enjoy and have a good Shabbat!\u00a0Kol tuv until next time,\u00a0Tamar Ansh<\/p>\n<hr \/>\n<p><i><b>Tamar Ansh<\/b> is an author, freelance recipe developer, and food columnist. Her articles have appeared in Jewish publications worldwide. She has published 4 books so far which include: <b>Splitting the Sea<\/b> (Targum Press), inspirational stories on finding one\u2019s soul-mate; <b>Let&#8217;s Say Amen!<\/b>, an illustrated children&#8217;s book about the holiness of Amen (Feldheim Publishers); her first cookbook, <b>A Taste of Tradition<\/b> (Feldheim Publishers) which is both gluten free and kosher for Passover. Her most recent book is called <b>A Taste of Challah<\/b> (Feldheim Publishers, 2007). It is a photographic guide to baking and shaping beautiful challahs, and includes many other healthy and interesting bread types as well. Visit <a href=\"http:\/\/www.TasteofChallah.com\">www.TasteofChallah.com<\/a> to see all her books online, as well as other, not yet published, challah and bread recipes. She occasionally accepts speaking engagements overseas and lives in Jerusalem with her family.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Now that we\u2019re in the long stretch of winter, without any exciting Yamim Tovim to break up the monotony of daily life, we can take some time to explore new and tasty dishes for \u2018just\u2019 Shabbat. I enjoy creating my own \u201cdips\u201d, cold pureed vegetarian ideas that spread well on challah. After my homemade challahs<\/p>\n","protected":false},"author":217,"featured_media":42758,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-11452","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>&quot;Dipping&quot; Into Shabbat Appetizers<\/title>\n<meta name=\"description\" content=\"Appetizers for shabbat including eggplant and walnut dip, cold eggplant salad, spinach dip, and Shabbat low-fat chicken salad\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/dipping_into_shabbat_appetizers\/\" \/>\n<meta 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