| From My Table |

From my Table

My kids love the Shikufitzky comic books that originally appeared in Mishpacha Jr. My little ones, who love the illustrations way more than they understand the lines, ask me to read it to them as bedtime stories, so I’ve been through the books once or twice.

One of our favorite comics (maybe due to my job connection) is the one where Zaidy reminds Bubby that the Nine Days are approaching, when we don’t eat meat because of the sad time period. Then their twin grandchildren come to visit and ask Bubby what fancy/time-consuming dairy dishes she prepared “in honor of the Nine Days.” I laugh to myself at the implications, but in my kitchen, while we try to make sure there’s some protein, some vegetable, and something filling, fancy is not on the list for this time of year.

I haven’t gotten into a deep-dive dairy, multiple-dishes-with-multiple-steps for the Nine Days since my early newlywed years (and then it wasn’t special for the Nine Days — it was every day, lunch and supper). It was a short window of time, but I enjoyed it. I would say that I had the time then, but it’s not true. It was just me procrastinating and also me probably feeling some percentage of this-is-what-I’m-supposed-to-be-doing and some percentage of satisfaction of a well-received meal.

The truth is, it takes more effort to make a filling dairy meal, and one pasta dish isn’t going to do it in many homes, but there’s a middle road that doesn’t lead to ten-step recipes. To that end, the sisters have provided great new recipes to keep our people nourished on those nights, and we also have some simple, real, Hasty but Tasty menus — with a heavy dose of down-to-earthness — that Bubby would be proud of.

Food Editor, Family Table
Editor in Chief, Kosher.com


Ramen Snacks

For years, I’ve been toasting a package of ramen noodles for the cabbage salad recipe I make all the time. Suddenly it hit me that it would be so easy to add spices and add different flavors to it!

Crack a package of ramen noodles, leaving as many big chunks as possible. Toast with 1 tsp oil (or spray with cooking spray) and sprinkle with seasonings of your choice. Bake at 375°F (190°C) for 20 minutes.

Here’s a few we loooooved:

* Good Garlic: Salt, pepper, and a pinch of garlic.

* Some Like It Spicy: Chili powder, salt, pepper, garlic, paprika, and a pinch of brown sugar.

Do your own thing and make it yours! Let us know what you did at recipes@mishpacha.com.

Roast It Right

I recently ordered this rack from Amazon to cook a whole chicken in the oven and get crispy skin all over. Where have I been all this time?

(Originally featured in Family Table, Issue 750)

Oops! We could not locate your form.