Musings from Students of the Pardes Institute of Jewish Studies in Jerusalem
Posted on March 13, 2014 by Hannah Joy
Ingredients Two cans of tomato sauce with mushrooms (Rokeach is good) Two cans full of water Lemon (¼ a cup of lemon juice, or about 1/2 a lemon) Sugar: 2 heaping tablespoons (use equal amounts of lemon & sugar – technically the recipe calls for ½ cup of each, but we use ¼ cup of Continue Reading »
Posted on March 5, 2014 by Heather Kantrowitz
These cookies are perfect for Rosh Hashanah – the pomegranate seeds burst in your mouth and provide a sweet start to your new year. Bake them for friends, family, or just yourself. Enjoy!!! Ingredients ½ cup butter, room temperature ½ cup brown sugar, lightly packed ½ cup granulated sugar 1 egg 1 tsp vanilla extract Continue Reading »
Posted on February 25, 2014 by Nataliya Naydorf
Ingredients: 2 zucchinis 1 potato 2 sweet potatoes 6 cloves of garlic 1 red pepper 1 green pepper 2 carrots 1 beet olive oil pepper salt thyme paprika basil rosemary
Posted on February 19, 2014 by Simone Wilk
Ingredients: 10 little plums cut into thin wedges 2 tbls cilantro chopped 1 heaping tbls tihina 1 smaller tbls silan (date syrup) 2 tbls olive oil salt and pepper to taste Directions: Cut, chop, stir and enjoy!
Posted on February 12, 2014 by Nataliya Naydorf
You will need: 1 defrosted chicken thigh (or veggie bullion cube or 2 tablespoons of olive oil) 1 medium sized onion (peeled and whole) 1 half of a cabbage (grated) 2 medium sized potatoes (peeled and cubed) 2 medium carrots (peeled and cubed) 1 beet (grated) ketchup (to taste) (trust me) salt (to taste) pepper Continue Reading »
Posted on January 5, 2014 by Chef David
Tu B’Shvat In honour of Tu B’Shvat, which will be celebrated when our students will be on break, the Community Lunch on Rosh Chodesh Shvat 5774 (2 January 2014) carried a theme celebrating the New Year of the Trees. The dishes served brimmed with fruit and nuts and the Seven Species of the Holy Land Continue Reading »
Posted on December 10, 2013 by Arlene Harel
by Arlene Harel (Year ’85), staff member since ’03 Take 5 Pardes faculty, add in 6 staff members, mix with 4 spouses, sprinkle in 11 kids, stir well and dump them all near the Dead Sea at Nachal Og. What do you get?? The First Annual Pardes Faculty/ Staff Hannukah Hike. Why should students have Continue Reading »
Posted on November 19, 2013 by The Director of Digital Media
Whitney Fisch (year ’08-’09) at Jewhungry shares these amazing Thanksgivukkah recipes… … so good! Traditions. I’ve been thinking a lot about traditions lately. My husband and I don’t really have a lot of traditions. We’ve been together for five years and married for three and I feel strongly that that’s long enough to have some Continue Reading »
Posted on September 17, 2013 by Chef David
Some would say that not many, if any foods, are associated with Succot, while so many other festivals have foods that are so obviously related to them (think Kneidelach – Matzoh Balls on Pessach, Tsimmes – Sweet Carrots on Rosh Hashanah…). Many do have the tradition (minhag) to eat stuffed cabbage on Succot, the reason Continue Reading »
Posted on May 28, 2013 by Aliza Geller
I made homemade pop-tarts for tomorrow’s Community Davening on the Tayelet! [expand title=”click here for info about tomorrow’s davening”] We will begin at 5:05am. Sunrise is at 5:36. Our schedule for the morning is: Birkot HaShahar and Psukei led by Mike Nash and Laura Marder with simultaneous yoga led by Emly (Yoga mats will Continue Reading »
