Eating light when the daylong fast is over

Lots of thought and preparation may go into planning a Yom Kippur break-fast, with some people planning celebrations with friends and family.

For many years we hosted a huge break-fast with tons of food, but soon homework dictated a different kind of evening, so we started participating in my synagogue’s break-fast. But standing around eating a bagel in a crowded room was not relaxing, so now we come home and have a quiet meal with just the family (however extended that may end up being).

We always break the fast with some cool (not cold) water or orange juice before sitting down to eat a light dinner. It may be a surprise at how little food is needed to fill you up after a fast. In fact, eating a huge meal can lead to a sleepless night and a food hangover the next day.

I have learned that a salad, maybe some simple vegetable soup, protein and whole-grain bread or rolls is the perfect post-fast meal. Top it off with a simple apple cake or honey cake and some herbal tea and then a short evening walk to aid digestion. I know that most people don’t agree with me, but you can eat well and satisfy your urgent hunger with delicious foods that will be kind to your stomach.

I hope you have an easy fast as we go into the autumn chagim and all the joy of decorating the Sukkah.

Have an easy fast!

Baby Spinach with Oranges, Raisins and Candied Pecans (Pareve)

Salad:

1 lb. baby spinach leaves

1/2 to 1 cup dried cranberries

1 can (11 oz.) mandarin orange slices, reserve liquid

1 small red onion, diced

1 cup candied pecans or walnuts

Raspberry Vinaigrette Dressing:

2 Tbsp. seedless raspberry jam

1/2 cup raspberry vinegar

1 cup light olive oil, extra virgin olive oil, or canola oil

1 tsp. freshly squeezed lemon juice, to taste

1 tsp. orange juice, to taste

2 tsp. reserved orange liquid from the segments

Place the spinach in a large salad bowl, add the other ingredients except the orange segments and toss. Scatter the orange segments on top.

Mix all the ingredients for the dressing together in a small jar with a tight -fitting lid. Shake to emulsify and spoon over the salad. Toss gently and serve. Makes about 6 to 8 servings.

Sun Dried Tomato Dip (Pareve or Dairy)

I had a version of this at an Italian restaurant in NYC. I couldn’t stop eating it, it was so delicious, so I came home and made my own version. Great for break- fast.

1 jar (about 8 oz.) sun-dried tomatoes in olive oil

2 to 4 garlic cloves, to taste

2 to 3 Tbsp. freshly squeezed lemon juice

1/2 cup extra virgin olive oil

Salt and freshly ground black pepper to taste

3 Tbsp. pine nuts

Optional: 1/4 small red onion; Pinch red pepper flakes; Fresh basil leaves; A few olives; 2 to 3 Tbsp. grated Parmesan cheese; 1/2 to 1 tsp. oregano

Directions:

Place the tomatoes, and the oil they were packed in, in the bowl of a food processor fitted with the S to blade. Add the, garlic and lemon juice and pulse 2 or 3 times. Add any optional ingredients and process until finely minced. Add the olive oil through the feed tube while the motor is running, until the mixture reaches the desired consistency.

Scrape into a serving bowl, season with salt and pepper and adjust other seasonings. Drizzle with 1 to 3 teaspoons of the olive oil and top with the pine nuts Serve with veggies, thin breadsticks, crackers, or some pita, or toasted French bread. Makes about 1-1/2 cups.

Savory: Veggie Couscous Salad (Pareve)

Served hot for dinner and cold for the break-fast paired with tuna salad and egg salad.

1 cup couscous or Israeli couscous, more as needed

1 1/3 cups water or veggie broth

6 Tbsp. (or a little less) extra virgin olive oil

2 Tbsp. lemon juice

1 Tbsp. orange juice

salt and pepper to taste

1 cup cubed butternut squash

1/2 cup finely chopped red onion

1/2 cup finely chopped celery

1/2 cup diced zucchini

1/2 cup finely chopped fresh parsley

1/2 cup chopped tomatoes, seeded

1/2 cup chopped scallions

Season as desired with spices such as tarragon, oregano, sumac, salt and pepper.

Note: You can add other veggies and leave out some of these. I can’t add peppers, I am allergic, so I add some zucchini and some diced mushrooms to the veggies to be roasted.

Toss all the veggies except the parsley and scallions with olive oil and roast on a foil lined baking sheet at 425 degrees until charred in a few places and fork tender.

In a small saucepan, bring the water to a boil. Turn off the heat. Add the couscous and cover tightly. Let stand five minutes. Fluff the couscous with a fork. Add all the vegetables to the couscous and mix well. Blend the oil, lemon juice, orange juice, and salt and pepper and mix well. Pour over the couscous and mix. Serve immediately or  cover and chill overnight.

Be creative with this recipe. Add the kinds of veggies your family prefers, such as peapods and water chestnuts or jicama and beets. Nuts and seeds also mix well with couscous. This is really a very flexible recipe.

Sweeet: Couscous With Fruit and Honey (Dairy or Pareve)

This is delicious hot or cold and can be served pre-and post-fast.

1-1/2 cups couscous (uncooked)

2-1/2 cups water

1/2 cup apple cider or apple juice

2 Tbsp. butter or pareve margarine

1 tsp. cinnamon

3/4 tsp. freshly grated nutmeg

3/4 tsp. allspice

2 Tbsp. honey

2 to 3 apples, peeled, cored and chopped

1/2 cup chopped dried apricots

1/2 cup dried sweet cherries

1/2 cup dried currants or cranberries

1 cup mandarin orange segments, drained and cut in half

1/2 to 1 cup apple cider or juice

3 Tbsp. freshly squeezed lemon juice

1/2 cup slivered almonds (optional)

Bring the water and apple juice to a boil. Remove from the heat and cool for a minute or two. Add the couscous, fluff with a fork and cover. Set aside.

Melt the butter or margarine in a saucepan and add the spices. Mix thoroughly. Add the apples, honey and dried fruit. Sauté for about 5 minutes stirring frequently. Add the apple juice and the optional almonds. Simmer until the liquid is reduced to a thick syrup (about 5 to 6 minutes). Add the fruit, spices and the juices to the couscous and toss.

Cover and set aside for about 10 minutes. Fluff again and sprinkle with a bit of cinnamon and sugar before serving. You can be creative with this also by adding some fresh seasonal fruits such as sliced apples or pears or even peaches, fresh cherries or grapes Serves 4 to 8.

Write: Columnist@TheJewishStar.com