u/Hezekiah_the_Judean

https://preview.redd.it/0lfedarpds1h1.png?width=4032&format=png&auto=webp&s=12e0f3fc4272bae01be1f3deab5294ba47fa9723

I harvested a bunch of spinach from my community garden plot this afternoon, and an hour later used it to make this excellent spinach and roasted butternut squash salad. It is inspired by Leah Koenig's recipe from the Hadassah Everyday Cookbook, although I made a couple of substitutions. The salad is refreshing and slightly sweet, with an excellent dressing, and it makes a really good light lunch or dinner.

https://www.amazon.com/Hadassah-Everyday-Cookbook-Contemporary-Kitchen/dp/0789322218

1 cup butternut squash, peeled, seeded, and cut into 1/2 inch cubes

5 tablespoons olive oil

Salt and pepper

2 tablespoons butter

2 tablespoons brown sugar

1/2 cup walnuts

2 tablespoons red wine or apple cider vinegar

2 teaspoons honey

6 cups spinach

1/2 cup raisins

1. Preheat the oven to 400 degrees F. In a bowl, combine the squash cubes with 1 tablespoon oil and a little bit of salt (1/2 teaspoon), and mix thoroughly. Put the squash on a rimmed baking sheet and roast it in the oven for 20-25 minutes until soft. Remove it from the oven and let it cool.

2. Meanwhile, melt the butter in a saucepan over medium heat. When the butter starts bubbling, stir in the brown sugar and mix well. Then stir in the walnuts, mix well, and sauté them, stirring frequently, for 7 minutes. Remove it from the heat and let it cool.

3. In a small bowl, mix together the 2 tablespoons vinegar, 2 teaspoons honey, 4 tablespoons oil, and a little bit of salt and pepper.

4. Combine the spinach, butternut squash, walnuts, and raisins in a large bowl. Drizzle the dressing over it and toss to coat. Enjoy!

https://preview.redd.it/hmlib5qkds1h1.png?width=4032&format=png&auto=webp&s=3d2e758626ff9071c1f1100e051dc030f877bed8

I harvested a bunch of spinach from my community garden plot this afternoon, and an hour later used it to make this excellent spinach and roasted butternut squash salad. It is inspired by Leah Koenig's recipe from the Hadassah Everyday Cookbook, although I made a couple of substitutions. The salad is refreshing and slightly sweet, with an excellent dressing, and it makes a really good light lunch or dinner.

https://www.amazon.com/Hadassah-Everyday-Cookbook-Contemporary-Kitchen/dp/0789322218

1 cup butternut squash, peeled, seeded, and cut into 1/2 inch cubes

5 tablespoons olive oil

Salt and pepper

2 tablespoons butter

2 tablespoons brown sugar

1/2 cup walnuts

2 tablespoons red wine or apple cider vinegar

2 teaspoons honey

6 cups spinach

1/2 cup raisins

1. Preheat the oven to 400 degrees F. In a bowl, combine the squash cubes with 1 tablespoon oil and a little bit of salt (1/2 teaspoon), and mix thoroughly. Put the squash on a rimmed baking sheet and roast it in the oven for 20-25 minutes until soft. Remove it from the oven and let it cool.

2. Meanwhile, melt the butter in a saucepan over medium heat. When the butter starts bubbling, stir in the brown sugar and mix well. Then stir in the walnuts, mix well, and sauté them, stirring frequently, for 7 minutes. Remove it from the heat and let it cool.

3. In a small bowl, mix together the 2 tablespoons vinegar, 2 teaspoons honey, 4 tablespoons oil, and a little bit of salt and pepper.

4. Combine the spinach, butternut squash, walnuts, and raisins in a large bowl. Drizzle the dressing over it and toss to coat. Enjoy!

https://preview.redd.it/uuvzkfz0cs1h1.png?width=4032&format=png&auto=webp&s=f3027a8a01aedf06cd25cba88659cace3e59dba2

I harvested a bunch of spinach from my community garden plot this afternoon, and an hour later used it to make this excellent spinach and roasted butternut squash salad. It is inspired by Leah Koenig's recipe from the Hadassah Everyday Cookbook, although I made a couple of substitutions. The salad is refreshing and slightly sweet, with an excellent dressing, and it makes a really good light lunch or dinner.

https://www.amazon.com/Hadassah-Everyday-Cookbook-Contemporary-Kitchen/dp/0789322218

1 cup butternut squash, peeled, seeded, and cut into 1/2 inch cubes

5 tablespoons olive oil

Salt and pepper

2 tablespoons butter

2 tablespoons brown sugar

1/2 cup walnuts

2 tablespoons red wine or apple cider vinegar

2 teaspoons honey

6 cups spinach

1/2 cup raisins

1. Preheat the oven to 400 degrees F. In a bowl, combine the squash cubes with 1 tablespoon oil and a little bit of salt (1/2 teaspoon), and mix thoroughly. Put the squash on a rimmed baking sheet and roast it in the oven for 20-25 minutes until soft. Remove it from the oven and let it cool.

2. Meanwhile, melt the butter in a saucepan over medium heat. When the butter starts bubbling, stir in the brown sugar and mix well. Then stir in the walnuts, mix well, and sauté them, stirring frequently, for 7 minutes. Remove it from the heat and let it cool.

3. In a small bowl, mix together the 2 tablespoons vinegar, 2 teaspoons honey, 4 tablespoons oil, and a little bit of salt and pepper.

4. Combine the spinach, butternut squash, walnuts, and raisins in a large bowl. Drizzle the dressing over it and toss to coat. Enjoy!

I'm reading a book by Peter Perdue called "China Marches West: The Qing Conquest of Central Asia." In this work he states that during the Ming dynasty "even for defensive warfare, domestic Chinese horses were inadequate against the tough, swift ponies of the Mongols." He then details how there was an extensive trade for these horses and how emperors were willing to offer a lot of high quality goods.

How exactly were Chinese horses inferior--was it pasture, training, or other factors? And what about Mongol horses made them better, such that the Chinese were so eager to acquire them?

Quite simple and tasty.

I have been in a bit of a cooking rut lately, getting tired of recipes that take a long time to prepare, and so I was looking for relatively easy and quick recipes. This dish, from Adeena Sussman's cookbook "Sababa", is both of these things, and quite delicious as well. The sauce has yogurt and roasted tomatoes, the flavors meld together beautifully, and the sauce gives the pasta a delightful taste.

The recipe is as follows:

3/4 lb dried pappardelle pasta

5 tablespoons olive oil oil

3 minced garlic cloves

1 teaspoon ground cumin

1/4 teaspoon red pepper flakes

2 cups cherry tomatoes

3 tablespoons heavy cream

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup Greek yogurt

Chopped parsley

1. Preheat the oven to 425 F.
2. Toss the cherry tomatoes with 2 tablespoons of olive oil, along with a little salt and pepper. Roast the tomatoes for 20-25 minutes, until they are slightly shriveled and start releasing a little bit of their juices.
3. Meanwhile, bring a pot of salted water to a boil. Cook the pappardelle pasta according to the package instructions. Drain the pasta and toss it with a little bit of olive oil to keep it from sticking.
4. Add 3 tablespoons of olive oil to the empty pot, reduce the heat to medium low, and add the garlic, cumin, and red pepper flakes. Cook over medium heat, stirring, until the cumin is fragrant and the garlic is light golden, about 2 minutes.
5. Add the tomatoes, heavy cream, salt, and pepper and stir to combine. Reduce the heat to medium low and cook for 2 minutes.
6. Add the yogurt and pappardelle, and stir to combine. Add a little bit of water (1/4 cup) to loosen the sauce, and stir everything together.
7. Season with salt and pepper, and serve sprinkled with chopped parsley. Enjoy!

https://preview.redd.it/ekuiwbcc8fyg1.jpg?width=4032&format=pjpg&auto=webp&s=b188207233fcfd99aba58994f487741bc8a1f995

Cross-posted from r/JewishCooking

I have been in a bit of a cooking rut lately, getting tired of recipes that take a long time to prepare, and so I was looking for relatively easy and quick recipes. This dish, from Adeena Sussman's cookbook "Sababa", is both of these things, and quite delicious as well. The sauce has yogurt and roasted tomatoes, the flavors meld together beautifully, and the sauce gives the pasta a delightful taste.

The recipe is as follows:

3/4 lb dried pappardelle pasta

5 tablespoons olive oil oil

3 minced garlic cloves

1 teaspoon ground cumin

1/4 teaspoon red pepper flakes

2 cups cherry tomatoes

3 tablespoons heavy cream

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup Greek yogurt

Chopped parsley

1. Preheat the oven to 425 F.
2. Toss the cherry tomatoes with 2 tablespoons of olive oil, along with a little salt and pepper. Roast the tomatoes for 20-25 minutes, until they are slightly shriveled and start releasing a little bit of their juices.
3. Meanwhile, bring a pot of salted water to a boil. Cook the pappardelle pasta according to the package instructions. Drain the pasta and toss it with a little bit of olive oil to keep it from sticking.
4. Add 3 tablespoons of olive oil to the empty pot, reduce the heat to medium low, and add the garlic, cumin, and red pepper flakes. Cook over medium heat, stirring, until the cumin is fragrant and the garlic is light golden, about 2 minutes.
5. Add the tomatoes, heavy cream, salt, and pepper and stir to combine. Reduce the heat to medium low and cook for 2 minutes.
6. Add the yogurt and pappardelle, and stir to combine. Add a little bit of water (1/4 cup) to loosen the sauce, and stir everything together.
7. Season with salt and pepper, and serve sprinkled with chopped parsley. Enjoy!

https://preview.redd.it/c2gpcsrz7fyg1.jpg?width=4032&format=pjpg&auto=webp&s=f693932c9199cdd3b907474fac151efc363b83fe

I have been in a bit of a cooking rut lately, getting tired of recipes that take a long time to prepare, and so I was looking for relatively easy and quick recipes. This dish, from Adeena Sussman's cookbook "Sababa", is both of these things, and quite delicious as well. The sauce has yogurt and roasted tomatoes, the flavors meld together beautifully, and the sauce gives the pasta a delightful taste.

The recipe is as follows:

3/4 lb dried pappardelle pasta

5 tablespoons olive oil oil

3 minced garlic cloves

1 teaspoon ground cumin

1/4 teaspoon red pepper flakes

2 cups cherry tomatoes

3 tablespoons heavy cream

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup Greek yogurt

Chopped parsley

1. Preheat the oven to 425 F.
2. Toss the cherry tomatoes with 2 tablespoons of olive oil, along with a little salt and pepper. Roast the tomatoes for 20-25 minutes, until they are slightly shriveled and start releasing a little bit of their juices.
3. Meanwhile, bring a pot of salted water to a boil. Cook the pappardelle pasta according to the package instructions. Drain the pasta and toss it with a little bit of olive oil to keep it from sticking.
4. Add 3 tablespoons of olive oil to the empty pot, reduce the heat to medium low, and add the garlic, cumin, and red pepper flakes. Cook over medium heat, stirring, until the cumin is fragrant and the garlic is light golden, about 2 minutes.
5. Add the tomatoes, heavy cream, salt, and pepper and stir to combine. Reduce the heat to medium low and cook for 2 minutes.
6. Add the yogurt and pappardelle, and stir to combine. Add a little bit of water (1/4 cup) to loosen the sauce, and stir everything together.
7. Season with salt and pepper, and serve sprinkled with chopped parsley. Enjoy!

My relative sent me a birthday gift: 5 pounds of ptitim, imported from Israel and labeled as Israeli couscous. I have cooked ptitim before, and liked it, but I only know a couple of recipes that use it. And this is a lot of pasta!

So I could really use your help. Give me your best recipes/ways to cook ptitim!

https://preview.redd.it/8ptjq114ylxg1.png?width=3024&format=png&auto=webp&s=d9c88ef6671d6753c9b08f977d79bce0f3f16341