Genesis/Parshat Vayechi

Below are the foods and food references that are mentioned in the Parsha:

Fish 

Water

Ox

Wine

Grapes

Milk

Food will be fat

Delicacies of a king 

Cattle

What will you add and savor this week? 

I love grapes and will be adding those to this Shabbat's meal. 

When I add  the foods and beverages mentioned to my meals this Shabbat, I will think about this week's Parsha, savor each of them and be grateful for this incredible gift from Hashem/God. 

Shabbat shalom everyone! 

Below are the foods and food references that are mentioned in the Parsha:

(7) cows

grass 

(7) ears of grain

(7) healthy and (7) weak of each (cows and grains)

grains

bread

(famine)

satiated

a bit of honey 

pistachios

a bit of balsam

lotus

almonds

water

drank (inebriated)

What will you add and savor this week? 

I will make sure to serve some almonds and pistachios. 

When I add  the foods and beverages mentioned to my meals this Shabbat, I will think about this week's Parsha, savor each of them and be grateful for this incredible gift from Hashem/God. 

Shabbat shalom everyone! 

Below are the foods and food references that are mentioned in the Parsha:

Oxen

Cattle

She-goat

He-goat

Ewes (sheep)

Ram

Cow

Bull

What will you add and savor this week? 

Ok, so maybe this parsha is not the best for vegetarians. However, nowadays were have amazing alternatives, such as "impossible" vegan meat. If you are a vegetarian, how do you feel about eating an alternative this Shabbat? 

When I add  the foods and beverages mentioned to my meals this Shabbat, I will think about this week's Parsha, savor each of them and be grateful for this incredible gift from Hashem/God. 

Recipe for Paprika Beef Soup 

by Chayah Andrews 

Ingredients:

0.25 cups flour

Pinch of salt

Pinch of ground black pepper

0.5 tsp ground cumin

1 tsp smoked paprika

1.5-2 lbs. beef stew meat

2 medium onions

3-5 cloves garlic

2 medium fennel bulbs

3 stalks celery

4 small to medium carrots

1.5 tsp chili flakes (pick your spice level, anywhere between 1tsp to 1Tbs)

Salt and pepper to taste

1.5-2 lbs. potatoes

1 cup dry red wine

6 cups beef broth

2 bay leaves

1 tsp ground cumin

1.5 tsp smoked paprika

Don't be afraid of the fresh fennel in this recipe; it adds warmth and richness to this soup that is great for fall and winter. 

Steps:

1. Prepare your flour mixture. 

Add flour into a bowl and mix in the salt, pepper, cumin, and paprika. 

2. Prepare your vegetables. 

Dice your onions.

Mince the garlic. 

Cut celery and carrots into half moons.

Thinly slice the fennel.

Dice your potatoes. 

3. Prepare the meat. 

Cut the beef into small chunks, approximately 1-inch cubes. 

Add a few pieces of the beef into the flour mixture at a time to coat the meat. 

4. Sear the meat.

In a heavy-bottomed pot that has a lid, add a little bit of oil. 

Heat the oil over medium heat until it is shiny. 

Working in batches to not crowd the pan, sear the beef until it is browned on all sides. Don't worry about cooking the beef or getting it to temperature; this is just to sear and add flavor.

Set the browned meat aside. 

5. Start the soup.

Using the same pot and any remaining fat from the beef, begin working on the vegetables, adding oil if the pot is dry.

Add the onion to the pan.

Once the onion is beginning to get translucent, add salt, pepper, and chili flake. 

Cook for 1-2 more minutes until it just begins to brown.

Add the garlic and fennel and continue cooking until the fennel begins to soften.

Add the celery and carrots.

Once the celery just begins to soften, add the beef back into the pot. 

Stir everything together, then add bay leaves, wine, broth, cumin, and paprika.

Bring the soup to a boil, then lower it to a simmer with the lid on for 30 minutes.

After 30 minutes, check the beef to see if it has begun to soften. If it has, it's potato time; if not, leave it for another 10-15 minutes. 

Once the beef has begun to soften, add the potatoes and cook until soft, about 15 minutes. 

Adjust salt and pepper to taste and serve.

Notes:

This recipe is a great way to use up leftover wine.  

Optional: add one to two cups of frozen peas after the potatoes are soft then let the soup come back up to temperature before serving. 

Thank you Chayah!

Below are the foods and food references that are mentioned in the Parsha:

Stew (red)

Bread

Stew of lentils

(“He drank”) 

Famine

Livestock

Cattle

Well of water

Well of spring water

Water

Feast

(Ate and drank)

Game

Tasty foods

(Eat)

2 good goat kids

Wine 

Fat of the earth

Abundance of grain and wine

What will you add and savor this week? 

This parsha is so special to me, because it was the inspiration for this project back in 2007. In fact, I have owned this website since then. I will definitely make some lentil soup this Shabbat and I have some olive oil on the table as "fat of the earth."  I will savor each bite. What will you be having this Shabbat?  

When I add  the foods and beverages mentioned to my meals this Shabbat, I will think about this week's Parsha, savor each of them and be grateful for this incredible gift from Hashem/God. 

Lentil Soup Recipe (provided by Malka in Tucson)

Red Lentil Vegetarian Soup by Lily 

(from the Jewish magazine)

1 TBS extra virgin olive oil ("fat of the earth" is in this parsha)

2 cloves of garlic, minced

1 shallot, minced

2 carrots, diced

1 celery stalk, diced

1 medium sweet potato, peeled and diced

1 cup red lentils, rinsed

1 tsp of dried dill

1/4 tsp ground pepper

8 oz of sliced mushrooms 

10 cups of pareve vegetable broth 

Any of the above can can increased depending on taste

One can buy pareve low sodium vegetable broth and use either one or 2 quarts, depending on how much you are making. The rest can be water. 

Simmer after it comes to a boil for 30 minutes. 

It also freezes very well. Enjoy!

It's become a big hit with  guests. It's super healthy and high in protein. 

Below are the foods and food references that are mentioned in the Parsha:

A little water 

Loaf of bread

3 “s’im” of meal and fine flour, knead and make cakes

Cattle

Calf

Cream

Milk

(Feast)

Unleavened cakes

Pillar of salt

Wine

Livestock

Bread

Flask of water

Well of water

7 lambs

(planted on) orchard

Lamb

Ram 

What will you add and savor this week? 

I would love to knead some challah which I haven't done in years! Also, having a pillar of salt at the table. Any ideas for pillar of salt? I will definitely make sure to serve salt in a different container this Shabbat. Shabbat Shalom! 

A lot of this is about intention/kavana. When I add  the foods and beverages mentioned to my meals this Shabbat, I will think about this week's Parsha, savor each of them and be grateful for this incredible thing called "food." 

Below are the foods that are mentioned in Parshat Noah:

Water (lots of it)

Fowl

Every food that can be eaten

Pure animal (7 male, 7 female)

Seed

Beasts

Olive leaf

Seedtime and harvest

Fish

“Every crawling creature that is alive shall be for you to eat”

Green herb

Vineyard

Wine

What will you add and savor this week? 

I think I might drink a lot more this week and maybe add some herbs like rosemary to my Shabbat meal! Shabbat Shalom! 

A lot of this is about intention. When I add  the foods and beverages mentioned to my meals this Shabbat, I will think about this week's parsha, savor each of them and be grateful for this incredible thing called "food."