Djuha Thinks about Walnuts and Pumpkins

Posted on Thursday, 3, April, 2025Thursday, 3, April, 2025 by Rabbi

One day, while relaxing under a great walnut tree, Djuha turned his thoughts to the greatness of creation and wonders provided by G-d. “Surely He is great and good in all things,” Djuha thought, “but I wonder why He made things the way He did.” His eyes lit upon some pumpkins growing nearby, their thin vines coiling along the ground, heavy with huge orange fruit. He then looked up into the huge branches of the walnut tree.

“For instance,” he pondered, “why did He put such big, heavy fruits on the thin pumpkin vine and tiny nuts in the walnut tree? Shouldn’t a walnut’s big branches bear giant pumpkins and the slender pumpkin vine yield walnuts?”

Overcome by such thoughts, he drifted off to sleep. He had not been asleep long when a walnut fell on his head. He woke with a start.

“The Creator of All is great! The Master of All is wise!” he exclaimed. “Oh, if the world were made to my designs, that would have been a pumpkin! Merciful G-d, I shall never question your judgment again!”

pumpkin bread recipe

Pumpkin Walnut Bread

Ingredients

3⅓ cups all-purpose flour		1 15-ounce can pumpkin puree
2 teaspoons baking soda		4 eggs large
1½ teaspoons salt		1 cup avocado/cooking oil
2 teaspoons ground cinnamon		⅔ cup water
1 teaspoon ground nutmeg		1 ¾ cups granulated sugar
½ teaspoon ground cloves		1 cup brown sugar packed
¼ teaspoon ground ginger		1 cup walnuts, chopped
¼ teaspoon ground allspice

Instructions

Place a rack in the center of your oven. Preheat the oven to 350 degrees Fahrenheit 20 minutes before baking your bread. Spray two 9 x 5-inch loaf pans with baking spray and set aside.

In a medium bowl, combine flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and allspice. Whisk until well combined and set aside.

In a large bowl, whisk together pumpkin puree, eggs, oil, water, granulated sugar, and brown sugar until smooth.

Stir the dry ingredients into the pumpkin mixture until just blended. Gently fold in the walnuts. Do not overmix the batter at this point.

Pour batter evenly into the prepared pans. Bake for about 60-70 minutes in the preheated oven. Baking times vary, so check on your loaves at 60 minutes and in 5-minute increments after that.

Let cool in the pans for 10-15 minutes then transfer to a wire rack to fully cool.

May all your tales end with Shalom (peace)

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Take The Medicine

Posted on Thursday, 20, February, 2025 by Rabbi

A holy man once wandered through the village, speaking words of comfort and healing to people he met in the marketplace. A young student would seek the holy man out just to learn from him. One day, as the young student walked across the marketplace, he noticed a piece of paper that had blown into a doorway. He picked it up and saw that it had holy writing on it, deep thoughts that touched the very soul on the paper.

“Oy vey,” the young student said to himself as he picked the paper up. “How is it that these holy teachings are just blowing around the marketplace?”

Later on, when the young student asked the holy man about the paper, he shared a parable:

“Once, there was a king whose only son and heir became so sick that the doctors lost all hope, so a specialist was called in from far away to diagnose the prince. The foreign doctor said someone could cure the prince, but only by a special method. ‘What you must do, he advised the royal family’s doctors, ‘is take the largest diamond, the most precious stone, from the center of the king’s crown, grind it up into pow der, add some water to it, and feed the prince this mixture, a little bit every day until he is healed:

“‘But the prince is so sick he can’t swallow, the local doctors objected.

“‘That’s true; the doctor said. ‘But when you feed him this medication, just count on getting a few drops into his mouth at a time. Don’t worry about feeding all of it to him at once. Some of the mixture will spill and be wasted, but the few drops that he ingests will be enough to start the healing. Each time he is fed this medication, he’ll be able to ingest a few more drops. In this way, he’ll gradually get better until finally he is completely healed.”

Kartoffelzup

A creamy potato soup topped with buttery mushrooms and sour cream.

INGREDIENTS

4 Tbsp butter or margarine, divided		1/2 tsp dried thyme
16 oz mushrooms, like Baby Bella		6 cups vegetable stock
2 medium onions, chopped (or use 1 large leek + 1 onion)		⅛ tsp ground nutmeg
2-4 cloves garlic minced		¾ cup cream
2 lb potatoes, peeled		⅛ tsp fresh ground black pepper
2 teaspoons salt		1 Tbsp chopped fresh chives, optional
sour cream (optional)

DIRECTIONS

Thinly slice the mushrooms into ¼” pieces, cube the potatoes into 1″ pieces, dice the onion, and mince the garlic.

Melt half of the butter in a large pot or Dutch oven over medium heat, then add about a quarter of the mushrooms. Stir the mushrooms around the pot to evenly coat with butter until reduced in size, 2-3 minutes. Let the mushrooms crisp up by cooking them for 3-4 more minutes without moving them until the bottoms are golden brown. Flip with tongs and cook for another 3-4 minutes to let the other side crisp up. Remove the mushrooms from the pan and place in one layer on a paper towel or cooling rack to stay crispy.

Add the remaining butter and mushrooms to the pot, along with the potatoes and onion. Stir to combine, then reduce heat to medium-low, cover, and cook for about 10 minutes until the potatoes have softened.

Add garlic, salt, pepper, thyme and the nutmeg.

Pour in the vegetable stock. Bring to a simmer, lower the heat and cook, partially covered, for 1 hour or until the potatoes are tender.

Take the soup off the heat and let it cool slightly. Puree the ingredients in a blender, food processor, or immersion blender. Return the soup to the pan. Add the cream and heat through.

Serve with an optional garnish of chopped chives or chopped roasted mushrooms. If desired, add a dollop of sour cream.

May the sharing of this tale and dish strengthen the bonds of friendship, hope, and Shalom (peace)

May all your tales end with Shalom (peace)

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The Ingredient of Love

Posted on Thursday, 18, July, 2024 by Rabbi

There is a special connection between the manna that fell in the desert during the 40 years of wandering and Shabbos. There is a mystical quality within our means that can affect how we taste our food – that quality is love.

The manna was an extraordinary gift from the Holy One, blessed be He as it is recorded that He said, “Even before I gave you the mitzvos (10 Commandments) I provided their reward, (Exodus 16:5) ‘On the sixth day when they prepare (for the holy Sabbath Day) what they bring in, it will be twice as much as they gather on other days.”. (Mekhilta d’Rabbi Yishmael 19:2)

The very nature of the manna was unique to meet the tastes of every individual. We learn that, “Rabbi Yose bar Chanina said, “If you wonder about this thing, learn from the manna, as it would only come down according to the strength of each and every one of Israel: the young men would eat it like bread, as it is stated (Exodus 16:4), ‘Behold I will rain upon you bread from the skies, etc.’; the elders like a wafer in honey, as it is stated (Exodus 16:31), ‘and its taste was like a wafer in honey’; the sucklings like the milk of its mother’s breast, as it is stated (Numbers 11:8), ‘and its taste, was like the taste of, etc.’; the sick ones like fine flour mixed with honey, as it is stated (Ezekiel 16:19), ‘And My bread that I gave you, fine flour and oil I fed you’; and the idolaters tasted it bitter and coriander, as it is stated (Numbers 11:7), ‘And the manna was like coriander seed.’ “(Midrash Exodus Rabbah 5:9) The Holy One, blessed be He prepared the people with the physical and spiritual energy to receive the Torah as they stood at the foot of Mount Sinai, Rabbi Yose bar Rabbi Chanina further said, “And since the manna which was one type switched to many types because of the need of each and every one, all the more so, the voice that had strength in it would change for each and every one, so that that they would not be injured, as it is stated (Exodus 20:18), ‘And all the people saw the voices.'” (Midrash Exodus Rabbah 5:9)

There was a man in the village who always seemed to be in good spirits. When Friday came, he seemed to be surrounded by a holy light. Many would ask, “How can such a poor man be so happy?” Others wondered, “Is he so spiritual a person that his face should shine in this manner?”

In the village, a student watched the poor man, who appeared to have no worries. One Friday evening, as the sun was setting and Shabbos was about to begin, he decided to follow him home and maybe learn the secret of the poor man’s cheerfulness.

The man entered a small hut with a battered old door and greeted his wife with a hearty “Good Shabbosl” Looking through the window, the young student saw very little furniture that reflected the poverty of the household. A wooden table was covered with a plain white cloth, and the two candles shed a warm glow. The man sang Shalom Aleichem, welcoming the angels to bring peace into his house for Shabbos. He looked at his wife, dressed in a plain blue dress with a lace collar, and smiled. He then sang Aishes Chayil (a Woman of Valor – Proverbs 31: 10-31). His wife seemed to be surrounded by a special light – the Shabbos Kallah (bride). Then he said to his wife, “Please bring the special wine.”

The wife brought two loaves of course, dark bread. He washed his hands and recited the proper blessing, then chanted the Kiddush – the blessing recited to sanctify the Sabbath Day. (If one has no wine, one may recite the Kiddush on bread.) After he ate some of the bread and offered some to his wife, he said, “We have never yet had such a fine wine! Can you please bring in the fish?”

Moments later, the wife served him a small portion of beans. “Mm!” he exclaimed, smacking his lips. “This fish is unusually delicious.” He sang a Shabbos song and said, “I’m ready for the soup.” The wife appeared with another dish of beans. The man complimented his wife, “This soup is exceptionally good.” He sang another Shabbos song and asked, “Can we have the roast meat and tzimmis?” His wife brought in a steaming dish. “How wonderful the roast meat and tzimmis are,” he said with a smile.

The young student reflected on all he had seen and heard, thinking, “The generation that wandered in the desert had the manna, a food from heaven, in which they could taste anything they wished. This man’s love for the Holy One, blessed be He, for Shabbos, and for his wife have enabled him to reach a level of spirituality so lofty that he can taste the finest delicacies in the simplest of foods.”

Is such a level of spirituality attainable? It is, but few realize the blessing as it is written, “Yet he commanded the skies above, and opened the doors of heaven; He rained down on them manna to eat, and gave them the grain of heaven. People ate of the bread of angels; he sent them food in abundance.” (Psalm 78: 23-25)

May we all experience the love and joy that comes with Shabbos.

Tzimmes

2 sweet potatoes cut into thin slices		½ cup packed brown sugar
2 potatoes cut into thin slices		1 tablespoon ground cinnamon
2 medium carrots, cut into 1/2-inch slices		2 teaspoons ginger
2 Granny Smith Apples		¼ teaspoon cloves
2 Granny Smith Apples,sliced		¼ teaspoon nutmeg
1/2 Cup Golden Raisins		1/8 – 1/4 teaspoon kosher salt
½ to ¾ cup orange juice		1/8-1/4 teaspoon pepper
1 cup water		3 tablespoons margarine or shmaltz
½ cup honey

1. Preheat oven to 350°.

2. Grease a baking dish or Dutch oven

3. In a bowl, combine sweet potatoes, carrots and apples. Combine orange juice, water, honey, brown sugar, shmaltz and spices; mix into vegetables.

4. Cover and bake for 2 hours or longer. Uncover; dot with butter.

5. After first hour, uncover and stir every 2o minute to prevent sticking.

6. Vegetables should be tender, and sauce is thickened when done

L'kovod Shabbos

May all your tales end with Shalom (peace)

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An Egg and Tzedakah – Charity

Posted on Thursday, 24, November, 2022Thursday, 18, April, 2024 by Rabbi

A Certain man had been wicked all his life long. When he was about to die, his family said to him: “Why do you refuse to eat?” “If you give me a boiled egg,” said he, “I shall eat it.” But before he could eat it, a poor man came to his door and cried: “Give me charity!” Then the sick man said to his kinsfolk: “Give him the egg!” So they gave the egg to the poor man. Now this egg was the only act of charity he had ever performed.

Three days later the sick man died, and his sons buried him. In due course the dead man met his son, who asked him: “Father, how are you in the world to which you have gone?” His father told him: “Make it your practice to perform charity and you shall gain the life of the world to come! For all my life long the only act of charity I performed was the egg that I gave to the poor man. Yet when I departed from your world, that egg outweighed all my transgressions, and I was admitted to Paradise.”

Of him it is said: Never refrain from doing good!

Chibbur Ma’assiyos 6-7

HUEVOS HAMINADOS

(Sephardic Eggs)

INGREDIENTS

1 dozen eggs		1 -2 garlic clove, chopped (optional)
1 teaspoon pepper		1 teaspoon vegetable oil
1 tablespoon kosher salt		1 teaspoon vinegar
5-6 yellow onion skins, the outer layers (the more, the better!)		Sliced onions (from the skinned ones)

DIRECTIONS

Place all ingredients into a pot or crock pot and cover well with lukewarm water.

Bring water to a boil, cover and reduce the heat to very low. Cook for at least 5 hours or (preferably) overnight. As water evaporates, more can be added.

After the eggs have been cooking for several hours, you can gently tap the shells with a spoon to crack them, and continue to cook. This will cause a beautiful, marbled color to form on the egg whites.

Drain the eggs, rinse the shells and refrigerate until ready to use.

May all your tales end with Shalom (peace)

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The Honey in Mead

Posted on Saturday, 29, October, 2022 by Rabbi

There once was a man who searched for a good livelihood and so he asked many merchants and businessmen what he should do. He was advised to learn how to make mead, since people like to drink mead. So he went to the big city and had an experienced mead master teach him the principles of making mead. Then he returned home and began to make mead. When the mead was ready – as was the custom – he arranged a mead feast and invited many people who he thought, would spread the. fame of his mead. When the mead was brought to the table and the cups filled, the guests tasted it. They made wry faces, for the mead was bitter and undrinkable.

The man returned to the mead master and angrily demanded, the return of the money he had paid. The brewer asked him whether he had used the right amount of all the ingredients, and the. man answered yes to every question in a furious voice. Finally, the mead master asked, “And of course you put the right amount of honey in?” “Honey?” the man responded. “No, I never thought of that!”

“You fool” cried the mead master, “you have to be told that too?”

And that is the way it is with many who gather and speak idle words. A feast is all very well, but along with it there must be a full measure of honey. Remember to share words of holiness and faith as we are taught, “How sweet are your words to my taste, sweeter than honey to my mouth!” (Psalm 119:103)

Mead – Honey Wine

INGREDIENTS

8-10 lb Honey		1 packet Champagne Yeast or Lalvin D47 yeast
about 2 ½ gallons Water>		¼ cup strong tea

DIRECTIONS

Add honey to 1 ½ gallons of water.

Stir until dissolved.

Pour into 3 gallon carboy or bottle

Add the yeast.

Cap the bottle and shake well.

Add more water to fill the bottle, making sure to leave 3-4 inches of headroom at the top.

Take the top off and add an airlock. These are available at your local homebrew store or https://www.midwestsupplies.com/ (for any other supplies)

Once the airlock is in place, set the bottle in a cool spot for about 6 weeks.

When bubbling has stopped bottle the mead. (for best taste allow to age 3 months or more)

Enjoy

May all your tales end with Shalom (peace)

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Rachmiel Tobesman is a motivational speaker and Maggid (spiritual Storyteller). He is available for speaking engagements or storytelling, Click here to contact us

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A Pot of Soup and the Yetzer Hara

Posted on Thursday, 3, February, 2022Tuesday, 20, September, 2022 by Rabbi

There was an innkeeper who cooked meals for all her guests. Inevitably she ended up preparing food for all the laborers of the town as well, who flocked to her dining room to feast to their hearts’ content. She served food that was simple yet satisfying, and most importantly, very reasonably priced.

One day, the innkeeper prepared a large pot of soup. As mealtime drew nearer, she went to check on the food to determine whether or not it was ready to be served. As she made her way towards the pot, a foul odor filled her nostrils.

She quickly ascertained that the ingredients she had used to prepare the broth must have been slightly spoiled, and this was indeed the cause of the terrible smell. She was now faced with a problem: Mealtime was rapidly approaching — what would she serve her guests?

What could she do?

She took fragrant spices and sprinkled them generously into the steamy pot; it was not long before the smell of the spices overpowered the foul odor.

She served the soup to the laborers, and they ate heartily.

“This soup is wonderful!” exclaimed one of the laborers. “It truly smells like Gan Eden!”

Sitting next to him was a traveler with a sensitive palate who said, “You are mistaken.” “The food is completely spoiled; the smell is coming from spices that hide the foul stench…”

The yetzer hara tries to persuade a person to sin. The sin, however, emits a putrid odor, and the soul immediately perceives the trick and attempts to flee. But the yetzer hara clothes the wicked deed in a guise of temptation and appeal to conceal the foul stench.

The more putrid the odor, the more spices the yetzer hara deceitfully adds…

A person must arrive at the realization that the “food” is spoiled and that they must push it away with both hands!

Story Recipe Moroccan

Harira – Spiced Moroccan Vegetable Soup

A Muslim staple to break the daily fast of Ramadan, it has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur, Tisha b’Av and other fast days. Although many cooks make this with meat, this is a pareve recipe.

Ingredients

4 tablespoons olive oil		1 bunch parsley, chopped, divided
1-2 large onion, diced (about 2 cups)		1 (15-ounce) can tomatoes, crushed, or 2 cups tomato sauce
3 stalks celery, diced (about 1 1/2 cups)		7 cups broth or water
3 large carrots, peeled and cut in rounds		1 cup dried chickpeas, soaked overnight and cooked or 1 (15-ounce) can chickpeas, drained
1/2 teaspoon ground turmeric		1 cup green lentils
1 teaspoon ground cumin		1 teaspoon coarse ground black pepper
1 Teaspoon Zahtar		2 tablespoons all-purpose unbleached flour
1/2 to 1 teaspoon dried red pepper flakes		1 large egg
Juice of 2 lemons (about 1/4 cup)		Salt to taste

Directions

Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, chile flakes, 1 teaspoon of salt, 1 cup of the parsley and tomatoes

In a large stock pot add the broth or water and bring to a boil.

If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 45 minutes more.

or

If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.

Whisk the flour, egg, and lemon juice into 2 cups of water. Stir into the soup. Simmer the soup about 45 minutes to 1 1/2 hours more and serve.

May all your tales end with Shalom (peace)

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Holy Challah – a Story, Some Prayers and a Recipe

Posted on Thursday, 20, January, 2022Sunday, 10, September, 2023 by Rabbi

Every Shabbos and Yom Tov (holiday), except Pesach (Passover), Jewish women prepare and bake challahs. It is a a holy task filled with love and tradition. Every ingredient is gathered with the intent of elevating the festival meal to a higher level.

Women through the many generations in their preparations of bread/challah have elevated the Shabbos and Yom Tov tables to the level of the mizbeach (alter) in the Bais haMikdash (Holy Temple). With the destruction of the Bais haMikdash, the altar became the table at which the family gathered to eat its meals. We learn that “In the days of the Temple, the altar served to atone for us; now it is our table that atones for us.” (Chagiga 27a).

So one may ask, how is making challah holy?

Prayers and rituals have come down to us from countless women. Every step in the preparation of challah elevates plain bread into a holy source of spiritual nourishment. The Torah (Scriptures) speaks of the creation of mankind saying, “then the L-rd G-d formed man from the dust of the earth, and breathed into his nostrils the breath of life; and the man became a living being.” (Genesis 2:7) It is important to realize that when the Holy One, blessed be He “formed man from the dust of the earth”, He created people from the physical world. When He “breathed into his nostrils the breath of life” He created people from elements of the spiritual realm. At this point something truly amazing happened, “and the man became a living being.”

In other words people exist in the physical world and the spiritual world and have the ability to take the mundane everyday stuff from the physical world and elevate it to a spiritual and holy level.

Challah

Challah, Prayers and Meditation

INGREDIENTS

4-1/4 cups all-purpose flour, plus more for dusting		1/4 cup olive oil
1 tablespoon yeast		3-6 tablespoons sugar or honey
2 teaspoons salt		4 eggs, at room temperature
1/2 cup lukewarm water		1 egg yolk, at room temperature

DIRECTIONS AND PRAYERS

Before Beginning to prepare the challah say:

Combine 2 teaspoons of salt with the flour

In a separate bowl wisk together 4 eggs, ½ cup of water and ¼ cup olive oil until well blended.

Add sugar or honey to taste and say:

Mix well and then add 1 tablespoon of yeast and say:

Add the liquid ingredients to the dry ingredients and knead until you have a sticky dough that clings to the bottom of the bowl, (5 to 7 minutes). The dough may seem a bit wet and sticky but have faith—it’s supposed to be.

Dust your hands generously with flour, then scrape the sticky, elastic dough out onto a lightly floured work surface. Dust the top of the dough lightly with flour and knead briefly into a soft, smooth ball. Lightly grease a large bowl with oil or nonstick cooking spray. Place the dough in the bowl, flip it over once so the top is lightly oiled, and then cover the bowl with a damp dish towel. Allow the dough to rise in a warm, draft-free spot until it’s puffy and doubled in size, 2 to 3 hours. (see note below)

Turn the dough out onto a lightly floured work surface and dust with flour. It will deflate.

Pinch off a piece of dough the size of a large olive and set aside.

Cut the dough into four even pieces, and then stretch and roll each piece into a rope about 16 – 20-inches long. Lay the ropes parallel to one another (vertically). Pinch them tightly together at the top, and then fan them out. If the ropes shrink a bit, just work them back into their original length.

Begin by taking the strand farthest to the right and weave it toward the left through the other strands using this pattern: over, under, over. Take the strand furthest to the right and repeat the weaving pattern again: over, under, over. Repeat this pattern, always starting with the strand farthest to the right, until the whole loaf is braided. Tuck the ends under to give the loaf a finished look.

Carefully transfer the braided loaf to a lightly oiled baking sheet. Cover the loaf loosely with a damp towel and let it rise in a warm, draft-free spot until about 1 1/2 times the size (1 to 2 hours). Toward the end of the rising time, preheat the oven to 350°F and set an oven rack in the middle position. (Note that the loaf will continue to rise significantly in the oven.)

Take the small piece of challah dough and say:

Wrap it in a piece of foil and set in the oven.

In a small bowl, beat the remaining egg and brush the beaten egg generously over the risen dough. (Note: If you like, sprinkle poppy or sesame seeds onto the challah before putting it in the oven.) Place the baking sheet atop another baking sheet; this will prevent the bottom crust from browning too much. Bake for 25 to 35 minutes, until the crust is a rich brown color and the internal temperature is between 190°F and 200°F on an instant-read thermometer. Remove the bread from the oven and place it on a rack to cool. Challah is best enjoyed fresh, but leftovers will keep for a few days in a sealed plastic bag.

Note: When baking yeast breads, rising times are only a guide; the temperature in your kitchen, the humidity level outdoors, and how you knead the dough will all affect the rising time.

While the Challah is baking add a short prayer:

Husband and wife are partners in the Jewish spiritual quest of becoming holy. Traditionally, the woman bakes the challahs for Shabbos and Yom Tov, and the man makes the blessing over them at the table. If both have holy intentions, in the baking and the blessing, the bread flies up to heaven as it is eaten.

May your prayers ascend to the highest levels and be answered with joy and happiness

May all your tales end with Shalom (peace)

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Holy Dance and Song Before the Shabbos Table

Posted on Wednesday, 22, December, 2021Friday, 22, March, 2024 by Rabbi

Tam and Chacham traveled together and once came to a village on Friday afternoon. As Shabbos began, they sensed the presence in the town of a holy soul radiating great light. The sky was clear and the stars shined brightly as they walked around the village hoping to find the source of that light. As they neared an old house and they saw a bright light coming out of it. They moved closer to an open cracked window and heard a beautiful melody and saw a man dancing round a table. And strangest of all, his wife was seated at the table as he sang and danced. Tam and Chacham walked around the outside of the old house until they came to the door. Seeing that the door was slightly open, they went in and saw the man dancing in so much joy before his wife and Shabbos table, which was covered with good food.

The man sang and danced for a long time until he finally stopped and noticed Tam and Chacham. He welcomed his guests warmly and invited them to join him and his wife for the Shabbos meal.

Chacham asked him, “Why do you sing and dance this way before eating?”

The man simply answered, “Before I eat of the wonderful food my wife so carefully and lovingly prepared for Shabbos, I first stand in front of the table and absorb the food’s spiritual essence.”

“Sometimes I become so happy and moved, that I sing and dance.”

What is the food’s “spiritual essence”? It is its divine aspect. A Jewish mystic meditates on how the food has been created and is being kept in existence (like all created things) every minute by G-d’s will. And a person’s profound realization that G-d has created this food to nourish and provide for him leads him to mystic joy.

Sweet and Savory Salmon

INGREDIENTS

1/3 cup Soy Sauce		1 tablespoon Brown Sugar
2 tablespoons Lemon Juice		2-3 cloves Garlic minced
3 tablespoons Honey or Molasses		1-2 pounds Salmon fillet

DIRECTIONS

Mix all ingredients together

Slice salmon fillet into 2-2 1/2″ pieces

Marinade the salmon for 4-8 hours

Place salmon on a drying rack for 1 hour

Bake at 350º for 10 to 15 minutes

May all your tales end with Shalom (peace)

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Rachmiel Tobesman is a motivational speaker and Maggid (spiritual Storyteller). He is available for speaking engagements or storytelling, Click here to contact us

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The Magic Ingredient of Love

Posted on Thursday, 11, November, 2021Thursday, 14, December, 2023 by Rabbi

There is a special connection between the manna that fell in the desert during the 40 years of wandering and Shabbos. There is a mystical quality within our means that can affect how we taste our food – that quality is love.

The manna was an extraordinary gift from the Holy One, blessed be He as it is recorded that He said, “Even before I gave you the mitzvos (10 Commandments) I provided their reward, (Exodus 16:5) ‘On the sixth day, when they prepare (for the holy Sabbath Day) what they bring in, it will be twice as much as they gather on other days.”. (Mekhilta d’Rabbi Yishmael 19:2)

The very nature of the manna was unique to meet the tastes of every individual. We learn that, “Rabbi Yose bar Chanina said, “If you wonder about this thing, learn from the manna, as it would only come down according to the strength of each and every one of Israel: the young men would eat it like bread, as it is stated (Exodus 16:4), ‘Behold I will rain upon you bread from the skies, etc.’; the elders like a wafer in honey, as it is stated (Exodus 16:31), ‘and its taste was like wafers made with honey’ the sucklings like the milk of it’s mother’s breast, as it is stated (Numbers 11:8), ‘and its taste, was like the taste of, etc.’; the sick ones like fine flour mixed with honey, as it is stated (Ezekiel 16:19), ‘And My bread that I gave you, fine flour and oil I fed you’; and the idolaters tasted it bitter and coriander, as it is stated (Numbers 11:7), ‘And the manna was like coriander seed.’ “(Midrash Exodus Rabbah 5:9) The Holy One, blessed be He prepared the people with the physical and spiritual energy to receive the Torah as they stood at the foot of Mount Sinai, Rabbi Yose bar Rabbi Chanina further said, “And since the manna which was one type switched to many types because of the need of each and every one, all the more so, the voice that had strength in it would change for each and every one, so that that they would not be injured, as it is stated (Exodus 20:18), ‘And all the people saw the voices.’” (Midrash Exodus Rabbah 5:9)

There was a man in the village who always seemed to be in good spirits. When Friday came he seemed to be surrounded by a holy light. Many would ask, “How can such a poor man be so happy?” Others wondered, “Is he so spiritual a person that his face should shine in this manner?”

In the village was a student who watched the poor man, who appeared to have no worries. One Friday evening, as the sun was setting and Shabbos was about to begin, he decided to follow him home and maybe learn the secret of the poor man’s cheerfulness.

The man entered a small hut with a battered old door and greeted his wife with a hearty “Good Shabbos!” Looking through the window, the young student saw very little furniture that reflected the poverty of the household. A wooden table was covered with a plain white cloth, and the two candles shed a warm glow. The man sang Shalom Aleichem, welcoming the angels to bring peace into his house for Shabbos. He looked at his wife, dressed in a plain blue dress with a lace collar, and smiled. He then sang Eishes Chayil (a Woman of Valor – Proverbs 31: 10-31). His wife seemed to be surrounded by a special light – the Shabbos Kallah (bride). Then he said to his wife, “Please bring the special wine.”

The wife brought two loaves of course, dark bread. He washed his hands and recited the proper blessing, then chanted the Kiddush – the blessing recited to sanctify the Sabbath Day. (If one has no wine, one may recite the Kiddush on bread.) After he ate some of the bread and offered some to his wife, he said, “We have never yet had such a fine wine! Can you please bring in the fish?”

Moments later, the wife served him a small portion of beans. “Mm!” he exclaimed, smacking his lips. “This fish is unusually delicious.” He sang a Shabbos song and said, “I’m ready for the soup.” The wife appeared with another dish of beans. The man complimented his wife, “This soup is exceptionally good.” He sang another Shabbos song and asked, “Can we have the roast meat and tzimmis?” His wife brought in a steaming dish. “How wonderful the roast meat and tzimmis are,” he said with a smile.

The young student reflected on all he had seen and heard, thinking, “The generation that wandered in the desert had the manna, a food from heaven, in which they could taste anything they wished. This man’s love for the Holy One, blessed be He, for Shabbos, and for his wife have enabled him to reach a level of spirituality so lofty that he can taste the finest delicacies in the simplest of foods.”

Is such a level of spirituality attainable? It is, but few realize the blessing as it is written, “Yet he commanded the skies above, and opened the doors of heaven; He rained down on them manna to eat and gave them the grain of heaven. People ate of the bread of angels; he sent them food in abundance.” (Psalm 78: 23-25)

May we all experience the love and joy that comes with Shabbos.

Tzimmes

2 sweet potatoes cut into thin slices		½ cup packed brown sugar
2 potatoes cut into thin slices		1 tablespoon ground cinnamon
2 medium carrots, cut into 1/2-inch slices		2 teaspoons ginger
2 Granny Smith Apples		¼ teaspoon cloves
2 Granny Smith Apples,sliced		¼ teaspoon nutmeg
1/2 Cup Golden Raisins		1/8 – 1/4 teaspoon kosher salt
½ to ¾ cup orange juice		1/8-1/4 teaspoon pepper
1 cup water		5-8 tablespoons margarine or shmaltz
½ cup honey

1. Preheat oven to 350°.

2. Grease a baking dish or Dutch oven

3. In a bowl, combine sweet potatoes, carrots and apples. Combine orange juice, water, honey, brown sugar, 1- 2 tablespoons margarine or shmaltz and spices; mix into vegetables.

4. Cover and bake for 2 hours or longer. Uncover; dot with remaining margarine or shmaltz.

5. After first hour, uncover and stir every 2o minute to prevent sticking.

6. Vegetables should be tender and sauce is thickened when done

L'kovod Shabbos

May all your tales end with Shalom (peace)

Click here for more storytelling resources

Rachmiel Tobesman is a motivational speaker and Maggid (spiritual Storyteller). He is available for speaking engagements or storytelling, Click here to contact us

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This story recipe and others can be found in the Once Upon a Recipe cookbook, We are pleased to announce that 18 (Chai – the magic number of Life) of the story recipes have been collected into the Once Upon a Recipe cookbook. If you are interested in obtaining a copy of this unique cookbook, contact us projectshalom1@aol.com

Soup for the Poor

Posted on Friday, 5, February, 2021Tuesday, 20, September, 2022 by Rabbi

There was a poor but pious little girl who lived alone with her widowed mother, and they ate very little during the week. Shabbos was coming and the little girl wished for something special to eat on the holy day. She went into the forest with a prayer on her lips where she met a strange old woman. The old woman was gathering herbs and she knew what troubled the little girl. She called to the little girl and gave her a little pot, which when she said, “Kleyna tawp Kuchen (Little pot, cook),” would cook good, savoury Mushroom Barley soup, and when she said, “Kleyna tawp halt’n (little pot, stop),” it stopped cooking.

The girl took the pot home to her mother, and now they were freed from their poverty and hunger, and ate the savoury soup as often as they chose.

One time when the girl had gone out, her mother said, “Kleyna tawp Kuchen.” The little pot cooked, and she ate until she was full, and then she wanted the pot to stop cooking, but did not know the word. So it went on cooking and the soup rose over the edge of the pot, and still it cooked on until the kitchen and whole house were full, and then the next house, and then the whole street, just as if it wanted to satisfy the hunger of the whole world. No one knew how to stop it. At last when only one single house remained, the child came home and just said, “Kleyna tawp halt’n,” and it stopped cooking, and anyone who was in need gratefully ate some of the savoury Mushroom Barley Soup.

Mushroom Barley Soup

Hearty Mushroom Barley Soup (Pareve or Meat)

INGREDIENTS

1 1/2 cups water		1 large clove garlic (peeled and finely chopped)
1/2 cup pearl barley		1 pound fresh mushrooms (cleaned, trimmed, and sliced)
1/4 cup extra-virgin olive oil		6 cups vegetable broth or chicken stock (storebought or homemade)
1 medium onion (peeled, trimmed, and finely chopped)		1 carrot (peeled, trimmed, and chopped into small dice)
1 celery stalk (trimmed and finely chopped)		Kosher or sea salt and black pepper to taste

DIRECTIONS

Sauté the Vegetables: While the barley cooks, warm the olive oil in a stockpot or large Dutch oven set over medium-high heat. Add the onion, carrot, and celery, and sauté until the onions are soft and translucent about 5 to 7 minutes. Add the garlic and sauté 1 minute more. Add the mushrooms and cook uncovered, sautéing occasionally, until the mushrooms release their juices and turn soft, about 5 minutes more.

Add water to the sautéed vegetables (or chicken stock to the pot) raise the heat and bring to a boil. Add the barley to the pot. Reduce the heat to low and simmer, partially covered, for about 60 t0 90 minutes. Season to taste with salt and pepper if desired.

May all your tales end with Shalom (peace)

Click here for more storytelling resources

Rachmiel Tobesman is a motivational speaker and Maggid (spiritual Storyteller). He is available for speaking engagements or storytelling, Click here to contact us

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“For instance,” he pondered, “why did He put such big, heavy fruits on the thin pumpkin vine and tiny nuts in the walnut tree? Shouldn’t a walnut’s big branches bear giant pumpkins and the slender pumpkin vine yield walnuts?”

Overcome by such thoughts, he drifted off to sleep. He had not been asleep long when a walnut fell on his head. He woke with a start.

“The Creator of All is great! The Master of All is wise!” he exclaimed. “Oh, if the world were made to my designs, that would have been a pumpkin! Merciful G-d, I shall never question your judgment again!”

Pumpkin Walnut Bread

Ingredients

3⅓ cups all-purpose flour

1 15-ounce can pumpkin puree

2 teaspoons baking soda

4 eggs large

1½ teaspoons salt

1 cup avocado/cooking oil

2 teaspoons ground cinnamon

⅔ cup water

1 teaspoon ground nutmeg

1 ¾ cups granulated sugar

½ teaspoon ground cloves

1 cup brown sugar packed

¼ teaspoon ground ginger

1 cup walnuts, chopped

¼ teaspoon ground allspice

Instructions

Place a rack in the center of your oven. Preheat the oven to 350 degrees Fahrenheit 20 minutes before baking your bread. Spray two 9 x 5-inch loaf pans with baking spray and set aside.

In a medium bowl, combine flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and allspice. Whisk until well combined and set aside.

In a large bowl, whisk together pumpkin puree, eggs, oil, water, granulated sugar, and brown sugar until smooth.

Stir the dry ingredients into the pumpkin mixture until just blended. Gently fold in the walnuts. Do not overmix the batter at this point.

Pour batter evenly into the prepared pans. Bake for about 60-70 minutes in the preheated oven. Baking times vary, so check on your loaves at 60 minutes and in 5-minute increments after that.

Let cool in the pans for 10-15 minutes then transfer to a wire rack to fully cool.

May all your tales end with Shalom (peace)

Tell it to your children, and let your children tell it to their children, and their children to the next generation. (Joel 1:3)

Rachmiel Tobesman is a motivational speaker and Maggid (spiritual Storyteller). He is available for speaking engagements or storytelling. Click here to contact us

Please share this story with family and friends and let us know what you think or feel about the stories in a comment or two.

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“Oy vey,” the young student said to himself as he picked the paper up. “How is it that these holy teachings are just blowing around the marketplace?”

Later on, when the young student asked the holy man about the paper, he shared a parable:

“‘But the prince is so sick he can’t swallow, the local doctors objected.

Kartoffelzup

A creamy potato soup topped with buttery mushrooms and sour cream.

INGREDIENTS

4 Tbsp butter or margarine, divided

1/2 tsp dried thyme

16 oz mushrooms, like Baby Bella

6 cups vegetable stock

2 medium onions, chopped (or use 1 large leek + 1 onion)

⅛ tsp ground nutmeg

2-4 cloves garlic minced

¾ cup cream

2 lb potatoes, peeled

⅛ tsp fresh ground black pepper

2 teaspoons salt

1 Tbsp chopped fresh chives, optional

sour cream (optional)

DIRECTIONS

Thinly slice the mushrooms into ¼” pieces, cube the potatoes into 1″ pieces, dice the onion, and mince the garlic.

Add the remaining butter and mushrooms to the pot, along with the potatoes and onion. Stir to combine, then reduce heat to medium-low, cover, and cook for about 10 minutes until the potatoes have softened.

Add garlic, salt, pepper, thyme and the nutmeg.

Pour in the vegetable stock. Bring to a simmer, lower the heat and cook, partially covered, for 1 hour or until the potatoes are tender.

Take the soup off the heat and let it cool slightly. Puree the ingredients in a blender, food processor, or immersion blender. Return the soup to the pan. Add the cream and heat through.

Serve with an optional garnish of chopped chives or chopped roasted mushrooms. If desired, add a dollop of sour cream.

May the sharing of this tale and dish strengthen the bonds of friendship, hope, and Shalom (peace)

May all your tales end with Shalom (peace)

Tell it to your children, and let your children tell it to their children, and their children to the next generation. (Joel 1:3)

Rachmiel Tobesman is a motivational speaker and Maggid (spiritual Storyteller). He is available for speaking engagements or storytelling, Click here to contact us

Please share this story with family and friends and let us know what you think or feel about the stories in a comment or two.

Like us on Facebook or tweet us on Twitter

If the stories are not shared, they will be lost.

Please share this story with others

There is a special connection between the manna that fell in the desert during the 40 years of wandering and Shabbos. There is a mystical quality within our means that can affect how we taste our food – that quality is love.

There was a man in the village who always seemed to be in good spirits. When Friday came, he seemed to be surrounded by a holy light. Many would ask, “How can such a poor man be so happy?” Others wondered, “Is he so spiritual a person that his face should shine in this manner?”

In the village, a student watched the poor man, who appeared to have no worries. One Friday evening, as the sun was setting and Shabbos was about to begin, he decided to follow him home and maybe learn the secret of the poor man’s cheerfulness.

May we all experience the love and joy that comes with Shabbos.

Tzimmes

2 sweet potatoes cut into thin slices

½ cup packed brown sugar

2 potatoes cut into thin slices

1 tablespoon ground cinnamon

2 medium carrots, cut into 1/2-inch slices

2 teaspoons ginger

2 Granny Smith Apples