Secular Don't Want 'Judaism' - But Seek 'Torah' - Jewish World - Israel News - Arutz Sheva

Secular Don't Want 'Judaism' - But Seek 'Torah' - Jewish World - Israel News - Arutz Sheva

MP4s are devil's device, says Orthodox Court - Israel Jewish Scene, Ynetnews

MP4s are devil's device, says Orthodox Court - Israel Jewish Scene, Ynetnews

U.S. soldier uses Quran for target practice; military apologizes - CNN.com

U.S. soldier uses Quran for target practice; military apologizes - CNN.com

U.S. General Apologizes for Desecration of Koran - New York Times

U.S. General Apologizes for Desecration of Koran - New York Times

"Rural Converts Journey Into Judaism - Forward.com"

"Rural Converts Journey Into Judaism - Forward.com"

Parshat Vayekhel - "Eat This Torah!"

This is a leap parsha in a leap year, so we're taking it as a free throw. We'll be back to our normal comics next week but for now, something completely different!

20 Tacky Religious Products Guaranteed to Anger God | Cracked.com

The Comic Book Siddur

Our good buddy Howard Salmon has created a cool new comic. Way to go brother!

Mr. Diety and the Meaning

Another fun episode of our fav podcast.

From Crackle: Mr. Deity and the Meaning - Season 2, Ep 2

Egyptian Cauliflower Soup

Our pal Kelly Kraines explains her creation for parshat Yitro.

Elevator Prayer in Cairo

I've ridden in many, many Chicago and New York elevators where this would have been very useful... and I LOVE Current.com!

Popcorn Locust

Mort's Big Night - Parshat Bo

Usama Bin YHWH - Parshat Va'eira

In November 2004, a United Nations Security Council report described terrorism as any act "intended to cause death or serious bodily harm to civilians or non-combatants with the purpose of intimidating a population or compelling a government or an international organization to do or abstain from doing any act." By that definition our god is lucky the Hague includes no divine court of Justice.

Va'eira Chow Chat

Veiled Chicken/Chicken Chador

Also known as Chicken in a Burka or Chicken Chador, this recipe was inspired by the locale of Parsha Shemot, in Midian, which turns out to be Saudi Arabia. All week we looked at Saudi recipes and spices, hoping to get an early start on the menu, but you never know when inspiration will strike—this time it was Thursday night as I was drifting off to sleep. Aaron woke me with his giggles, and issued the challenge—our chicken could not go uncovered to the dining room, and it must be accompanied by a male element.

I wanted black burkas, and the darkest covering I could think of was purple cabbage. I’ve made stuffed cabbage before, so I used a tomato sauce with Saudi spices. Baby carrots represented the male chaperones. With the purple, red and orange, the dish took on a fiery look, reminding us all of another element of the story this week, the burning bush.

Veiled Chicken Recipe

10 lbs chicken pieces
1 head purple cabbage
1 large onion
7 cloves garlic
1 lb baby carrots
cumin
ginger
cinnamon
salt
pepper
sugar
1 apple
1 pear
2 bottles Ragu sauce

Cut the core out of the cabbage. Put the cabbage in a pot and cover it with water. Remove cabbage, bring water to a boil, replace cabbage and simmer for 10-15 minutes, peeling off leaves as they become tender. Set aside cabbage leaves to cool.

Trim excess fat from chicken and lay the pieces out. Sprinkle generously with cumin, ginger, cinnamon, salt, pepper and sugar. Turn and repeat on other side. Rub seasonings into the meat and under the skin.

Cut onion, apple and pear into bite-size pieces, and mince garlic.

In a large roasting pan, pour one bottle of Ragu sauce. Add the onion, apple, pear and garlic. Wrap chicken pieces in cabbage leaves and lay them in the roasting pan packed tightly together. If there is cabbage left over, add it to the pot. Pour the second bottle of Ragu over the top. Top with baby carrots, sprinkled with the spice mix. Cover tightly and bake at 425 for 2 hours, basting once or twice. This can be made a day ahead—it gets better with age!

Midian Spinach and Chick Peas

Each week our Shabbat dinner menu reflects the themes of the weekly Torah Portion. Last week, honoring Moses' forty years in Midian, our cooking guests were invited to prepare and bring a Saudi-style Shabbat dish. Our sister Susan Levy explains her creation.

Flaming Mountain of the Gods Cake

Each week our Shabbat dinner menu reflects the themes of the weekly Torah Portion. This week, honoring Moses' forty years in Midian, our cooking guests were invited to prepare and bring a Saudi-style Shabbat dish. Our sister Joan Barris explains her creation.

The God of Tricks - Parshat Shemot

Parshat Vayechi Recipe - Buried Chicken

In last week’s parsha, Jacob died in Egypt, was embalmed and then buried in Canaan. We celebrated this in food for Shabbat dinner. The main course was Buried Egyptian Chicken, in which sweet and spicy roasted chicken is buried in rubble and the guests dig it up. The embalming was honored preserved foods—pickles and pickled beets with peppers.

The challah was flavored with coriander, a spice used in Egyptian cooking.

Here’s how it went:

Spicy Roast Chicken with Dates and Almonds
Ingredients:

10 lbs chicken parts
5 tsp cinnamon
3 tsp ground cumin
1.5 tsp ground ginger
1.5 tsp turmeric
1.5 tsp salt
6 tsp lemon juice
2 cups pitted dates
1 cup sliced or slivered almonds
1 quart chicken or vegetable stock
1 large onion cut into chunks

Put chicken in a large roasting pan. Combine seasonings and rub into chicken parts, on and under the skin. Pour on broth and lemon juice. Add chopped onion, dates and almonds. Cover and roast at 425 until chicken is tender, about an hour or so. Uncover and remove most of the liquid (using a turkey baster). Arrange chicken with skin-side up and cook uncovered to brown (I put the dark meat on top).

Promised Land Quinoa
This is designed to remind us of dirt from the Land.

1 pkg quinoa (12 oz)
1 pkg Inca Red Quinoa (12 oz)
@3.5 cups vegetable broth
½ cup light coconut milk
1 cup pitted olives, some chopped
salt and pepper

Measure quinoa into a large pot. Add 2 parts of liquid using any combination of broth, water and coconut milk (we had some leftover miso soup we included). Add olives. Bring to a boil and simmer for 15 minutes until liquid is absorbed.

Cover the roasted chicken with the quinoa and serve with gardening tools.