Yom Kippur 101: (Because let’s face it, even if you went to Jewish school your whole life, a mini paragraph crash course is never taken for granted) 
Yom Kippur is the holiest day of the year, when we are closest to Hashem (G‑d)  and in touch with our Neshama (soul). Yom Kippur means “Day of Atonement,”  For nearly 26 hours we don’t eat or drink and we don’t wear leather footwear. It is custom to spend the day in Shul (synagogue) and pray for forgiveness and build or rebuild our relationship with G-d.
 

Tips for a successful and meaningful fast:

1. Try to cut out caffeine three days before.
2. Hydrate yourself for three days leading up to the fast with water and Gatorade.
3. Eat power foods that will stay in your system longest; barley, fruits, potatoes, chicken and pasta.
4. Don’t over eat! I know it’s a panicky-before-the-fast temptation but don’t do it – it will backfire!
5. Eat watermelon for dessert!

Chicken barley soup
This soup has so much flavor because you brown the chicken and vegetables first and the barley only takes 30 minutes to cook! Make sure the skin on your chicken is minimal so your soup doesn't come out too oily.
Course: Main Dish, Soup
Cuisine: Poultry, Soup
Special Diet: Dairy Free, Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Prepare a large pot on high heat. Add the olive oil and get hot. Add the chicken and let brown for 8 minutes, mixing periodically.
  2. Add the onions, garlic, ginger, carrots and tomatoes. Mix and let cook 5 more minutes.
  3. Add the rest of the ingredients (including the barley) and 5 cups of water. Cook on medium-high for at least 1 hour but up to 3 hours.
  4. Remove chicken bones, lemongrass stalks and chunk of ginger if you would like.
  5. Serve hot with toasted bread. Salt to taste.
Notes & Tips:

Feel free to add or subtract your own vegetables like mushrooms, sweet potatoes, celery and zucchini. My favorite part of this soup is that everything is in big pieces so prep is very quick.

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Orange leek whole roasted chicken
I love whole chicken because the white meat is SO juicy and doesn't dry out. You can play around with the ingredients of what you love or have in your home - just be generous with the spices and keep the cooking technique the same for the juiciest whole roasted chicken you have ever had.
Course: Main Dish
Cuisine: Poultry
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Preheat oven to 375°F.
  2. Prepare a baking dish with parchment paper. Add the oranges, leeks, chili pepper and rosemary to the bottom of the pan as a bed for the chicken.
  3. Place chicken in pan and sprinkle and rub with the rest of the ingredients so it is evenly coated.
  4. Cover and place in oven for 1 hour.
  5. Turn oven up to 425°F and uncover the chicken. Roast for 20 more minutes or until the chicken reads 160 in the thermometer. Carve and serve.
Notes & Tips:

There are so many advantages to make a chicken whole! It tastes better, it's cheaper, it reheats better! Don't be worried about carving it, watch a vide online and you will be set. You can even just let it fall apart! Save the carcass and use it for chicken stock! 

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Hasselback potatoes
Be really careful when you cut these to not cut your thumb off! Tuck that thumb in and watch my knife skills video again. Feel free to get creative with these and add fresh garlic and your favorite fresh herbs (dill, parsley, rosemary or basil are my choices).
Course: Side Dish
Cuisine: Vegan, Vegetarian
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Preheat oven to 425°F.
  2. Slice a very thin piece of the potato off horizontally, so that the potato has a resting flat surface. Slice the potato vertically, almost finishing the slice but not quite.
  3. Add the olive oil, garlic powder, za'atar, and salt and rub in well into the creases.
  4. Bake for 45 minutes or until crispy and golden.
  5. Add fresh thyme and serve.
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Kale salad
If you are a cilantro hater, make this anyways and just leave out the cilantro! If you are a cilantro lover, you don't even need to remove the cilantro from its stems, just roughly chop it at the top part and embrace the stems!
Course: Salad, Side Dish
Cuisine: Vegan, Vegetarian
Special Diet: Dairy Free, Gluten Free, Soy Free
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Preheat oven to 450°F. Prepare a sheet pan with parchment paper. Place sweet potatoes, onions, garlic powder, curry powder, ½ teaspoon salt and 3 tablespoons olive oil and mix well. Place in oven and bake for 35 minutes, or until golden on the outside and the sweet potatoes are soft on the inside
  2. In a large bowl whisk together the rest of the olive oil, vinegar, mustard, honey and salt. Add the kale and mix with your hands until the kale gets softer, about 1 minute.
  3. Add mangoes, almonds, sweet potatoes, onions and cilantro. Mix well. Serve warm or room temperature.
Notes & Tips:

If mangoes are not in season, feel free to substitute them with papayas, oranges, persimmons, red delicious apples or just leave them out! The crunchy onions add such a nice deep flavor to this dish but feel free to add a protein to it and make it more filling (grilled tofu, smoked turkey, pulled chicken, sliced steak)

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