{"id":36113,"date":"2014-05-27T21:00:33","date_gmt":"2014-05-27T21:00:33","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=36113"},"modified":"2014-05-28T18:43:01","modified_gmt":"2014-05-28T18:43:01","slug":"culinary-aspect-shavuot","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/culinary-aspect-shavuot\/","title":{"rendered":"The Culinary Aspect of Shavuot"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.ou.org\/life\/files\/zitiFeat-300x166.jpg\" alt=\"zitiFeat\" width=\"300\" height=\"166\" class=\"alignright size-medium wp-post-36113 wp-image-36149\" srcset=\"https:\/\/www.ou.org\/life\/files\/zitiFeat-300x166.jpg 300w, https:\/\/www.ou.org\/life\/files\/zitiFeat.jpg 324w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>Shavuot commemorates the receiving of the Torah at Mount Sinai\u2014one of the biggest events in Jewish history.  <\/p>\n<p>At this point in our history we received all the customs and laws of the Torah for the first time\u2014including kosher and food guidelines. The first festive meals then were dairy foods since, at first, we were unable to prepare meat dishes properly according to G-d\u2019s instructions. <\/p>\n<p>Let\u2019s celebrate receiving the Torah this year with tantalizing AND good-for-you dairy dishes!<\/p>\n<p>Menu:<\/p>\n<ul>\n<li><a href=\"#greek\">Greek Salad \u2014 Quinoa Style<\/a><\/li>\n<li><a href=\"#french\">French Onion Soup<\/a><\/li>\n<li><a href=\"#ziti\">Creamy Ziti<\/a><\/li>\n<li><a href=\"#kale\">Kale &#038; Cheese Quiche<\/a><\/li>\n<li><a href=\"#cheesecake\">Mmm\u2026Coconut Cheesecake!<\/a><\/li>\n<\/ul>\n<p><a name=\"greek\"><\/a><strong>Greek Salad \u2014 Quinoa Style<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><br \/>\n<em>4 cups water<br \/>\n2 cups quinoa<br \/>\n1\/2 tsp salt<br \/>\n1\/4 cup chia seeds<br \/>\n1 1\/4 cups halved cherry tomatoes<br \/>\n1\/3 cup chopped Kalamata olives (pitted)<br \/>\n1\/2 cup chopped red onion cooked or raw<br \/>\n4 oz feta cheese crumbles<br \/>\n3 tbsp olive oil<br \/>\n1 tbsp vinegar (apple cider, sherry vinegar, etc)<\/em><\/p>\n<p><strong>Directions:<\/strong><br \/>\n1.\tBring the water to a boil, then add the quinoa and salt. Bring the quinoa back to a boil, then reduce the heat to simmer, and cover the quinoa with a lid. Cook the quinoa at a simmer for 15-20 minutes, until all of the water has been absorbed<br \/>\n2.\tIn a skillet over medium heat, toast the chia seeds for about 5 minutes, stirring frequently, until they brown slightly. Be careful not to let them burn<br \/>\n3.\tFluff the quinoa with a fork, and add the chia seeds, cherry tomatoes, kalamata olives, red onion, feta, olive oil, and vinegar. Serve and enjoy!<\/p>\n<p>(source: fifteenspatulas.com)<br \/>\n\u2003<br \/>\n<a name=\"french\"><\/a><strong>French Onion Soup<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><br \/>\n<em>4 large onions, sliced<br \/>\n4 tablespoons butter<br \/>\n1 cup dry white wine<br \/>\n2 tablespoons flour (all-purpose, whole wheat, spelt, rice work well)<br \/>\n8 cups water<br \/>\n3 tablespoons Osem Onion Soup Mix to taste<br \/>\n1 teaspoon salt<br \/>\n1\/2 teaspoon black pepper<br \/>\nFrench bread, sliced and toasted<\/em><\/p>\n<p><strong>Directions<\/strong><br \/>\n1.\tIn a 4-quart stockpot, saut\u00e9 onions in butter over medium heat for about 8 minutes, or until caramelized, stirring frequently.<br \/>\n2.\tAdd wine and continue to saut\u00e9 for 2 to 3 minutes.<br \/>\n3.\tSlowly stir in flour.<br \/>\n4.\tWhile stirring, add water, onion soup mix, salt and pepper; bring to a boil over high heat.<br \/>\n5.\tReduce heat to low, cover and simmer for 1 hour and 30 minutes.<br \/>\n6.\tLadle into bowls and place a piece of toasted French bread in each.<\/p>\n<p>Note: The traditional topping for the French bread is Gruyere cheese, can be substituted with Swiss cheese. Top the toast with a slice or two of cheese and broil for 3 minutes, until cheese is browned and bubbly.<\/p>\n<p>(source: Chabad.org)<\/p>\n<p><a name=\"ziti\"><\/a><strong>Creamy Ziti<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><br \/>\n<em>1 (1-pound) box ziti or penne pasta (whole wheat, spelt, rice pasta also work well)<br \/>\n2 (26-ounce) jars prepared marinara sauce<br \/>\n1 (32-ounce) container ricotta cheese<br \/>\n2 (8-ounce) packages shredded mozzarella cheese, divided<br \/>\nCooking Spray (olive oil, coconut oil, or avocado oil spray also work well)<\/em><\/p>\n<p><strong>Directions<\/strong><br \/>\n1.\tPreheat oven to 375\u00b0 F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray.<br \/>\n2.\tCook ziti on stove about 2 to 3 minutes less than package directions for al dente pasta. Drain, rinse with cold water and set aside.<br \/>\n3.\tIn a large bowl, mix marinara sauce, ricotta and 1 cup of mozzarella.<br \/>\n4.\tPour about 2 cups of the sauce mixture in prepared pan, spreading over bottom.<br \/>\n5.\tCombine ziti and remaining sauce mixture and stir until well combined, making sure there are no dry patches of pasta. Pour into pan and spread to edges.<br \/>\n6.\tSprinkle remaining mozzarella over ziti to cover.<br \/>\n7.\tSpray one side of aluminum foil with baking spray and cover ziti (spray side down). The cooking spray will keep the mozzarella from sticking to the foil.<br \/>\n8.\tBake, covered, at 375\u00b0 for 45 minutes to 1 hour. Uncover and continue baking until cheese is golden brown and bubbly.<br \/>\n9.\tServe hot, straight out of the pan.<br \/>\n (source: Chabad.org)\u2003<\/p>\n<p><a name=\"kale\"><\/a><strong>Kale &#038; Cheese Quiche<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><br \/>\n<em>1 large bunch (about 1 1\/2 pounds) kale leaves (discard stalks)<br \/>\nKosher salt  ground black pepper<br \/>\n1 1\/2 cups milk or half and half<br \/>\n2 whole eggs<br \/>\n4 ounces grated cheese<br \/>\n1\/8 teaspoon nutmeg<br \/>\n9-inch deep-dish pie crust<\/em><\/p>\n<p><strong>Directions<\/strong><br \/>\n1.\tPreheat oven to 350\u00b0F<br \/>\n2.\tTo wash kale: put several drops dish soap in basin of water, insert kale, soak while agitating in water several minutes. Run both sides of each leaf under cold running water. Check each leaf against bright light source or window.<br \/>\n3.\tBring a large pot of salted water to a boil over high heat. Chop and cook washed kale about 3 minutes until barely tender but still bright green<br \/>\n4.\tRinse kale under cold water. Wrap kale in dish towel to squeeze out additional moisture. Chop into 1- to 1\/2-inch pieces. Season to taste with salt and pepper<br \/>\n5.\tCombine half and half\/milk with eggs in a large bowl and whisk until smooth. Season with 1 teaspoon salt and a pinch of black pepper. Add kale, cheese, and nutmeg and mix with hands to combine<br \/>\n6.\tFill pie crust with kale mixture<br \/>\n7.\tBake until center is just barely set about 35 minutes. Remove from oven and allow to cool at least 15 minutes before serving<br \/>\n8.\tQuiche can be served warm, at room temperature, or straight out of the fridge<\/p>\n<p>(recipe credit: seriouseats.com)\u2003<\/p>\n<p><a name=\"cheesecake\"><\/a><strong>Mmm\u2026Coconut Cheesecake!<\/strong><\/p>\n<p>Did you know? Coconut is rich in dietary fiber, minerals and immune-boosting fats!<\/p>\n<p><strong>Ingredients:<\/strong><br \/>\n<em>2 pkg.  (8 oz. each) cream cheese, softened<br \/>\n1\/2 cup  cream of coconut<br \/>\n1\/2 cup  sugar<br \/>\n1\/2 tsp.  coconut extract or vanilla extract<br \/>\n2  eggs<br \/>\n1 ready-to-use graham cracker crumb crust (6 oz.)<br \/>\n2 cups  thawed whipped topping<br \/>\n1\/2 cup  flake coconut, toasted<\/em><\/p>\n<p>Directions<br \/>\n1.\tPreheat oven to 350\u00b0F. Beat cream cheese, cream of coconut, sugar and flavor extract with electric mixer on medium speed until well blended. Add eggs; mix just until blended<br \/>\n2.\tPour into crust<br \/>\n3.\tBake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and toasted coconut just before serving. Store leftover cheesecake in refrigerator<\/p>\n<p>(source: kraftrecipes.com)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Shavuot commemorates the receiving of the Torah at Mount Sinai\u2014one of the biggest events in Jewish history. At this point in our history we received all the customs and laws of the Torah for the first time\u2014including kosher and food guidelines. The first festive meals then were dairy foods since, at first, we were unable<\/p>\n","protected":false},"author":117773,"featured_media":36149,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-36113","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Culinary Aspect of Shavuot - OU Life<\/title>\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\/culinary-aspect-shavuot\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Culinary Aspect of Shavuot - OU Life\" \/>\n<meta property=\"og:description\" content=\"Shavuot commemorates the receiving of the Torah at Mount Sinai\u2014one of the biggest events in Jewish history. 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