Mishpatim (Rules)

This was it, the last quiet before the wedding storm.  Guests begin to arrive this week.  Next shabbat is the groom's weekend.  My wife is running away from home for the weekend and we will be invaded by 20 something men.  Then the wedding and the follow-on parties, culminating in Purim and our traditional pizza and sushi feast.  10 days of pure excitement.

I need a break already.

This weekend, we hosted my sister's niece and my sister's sister-in-law.  They experienced the full jaffe shabbat, complete with food, games and a bleeding child from the park next door.  Never a dull moment.  A friend of mine took me for a two hour walk shabbat morning to a near-by forest.  It was quiet and peaceful.  Now if only my legs can recover from the hike.

Food was good this weekend.  We ate out at a friend Friday night.  It was so nice to be able to enjoy being a guest.  The company was great and we caught up on current events.  Shabbat lunch was at home and I tried to make different recipes.  The big hit was my spinach meatloaf (recipe included at the end of this post).

Shabbat Parshat Mishpatim
Lunch - 10
Spinach Meatloaf
Shepherds pie
Kumquat chicken
Brussel's Sprouts
Stir fried red peppers and celery
Stir fried green beans and mushrooms
Israeli Salad
Fresh Strawberries for dessert

Spinach Meatloaf
1 kilo ground beef
1 package frozen spinach (thawed is warm water and drained)
1 onion
5 cloves garlic
1/4 cup soy sauce
fresh ground pepper and salt

Mince the onion and garlic in a food processor.  Chop the spinach with a knife until there are no really big clumps.  Mix the spinach, ground beef, minced onion/garlic, soy sauce, salt and pepper, trying to get a more or less even consistency.   Put in a 325 degree oven (160C) for about 45 minutes until its nice and brown. Serve hot or rewarm the next day.


mo said…
Meat loaf sounds really good!
How do you serve stir fry for lunch? I sometimes make stir fry right before shabbat and it doesn't always last so how do you do it for the next day and have it come out crisp
(not soggy)?


Elliot Jaffe said…
When i make stir fry for lunch, I use heartier vegetables like onions, peppers and mushrooms. Snow peas and bean sprouts turn out mushy and soft.
Hasya Ya'ara said…
Sounds like exciting times are coming. Time with family and friends.


By the way, the entire Shabbat menu sounds like the perfect comfy family fare.

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