Growing up in New York, school was always closed on Rosh Hashanah and Yom Kippur. Little did I know that this was not common practice in other school districts and communities across the country. Since leaving New York in 2008, when it comes to Jewish holidays, life is served on a silver spoon a lot less often. But that’s ok. I think I’ve gotten the hang of it.
This year I didn’t have a lot of spare time to prepare a special meal on top of all my other commitments. Still, it was important to me to do something for Rosh Hashanah other than attending services at a local synagogue.
I invited some friends over and mostly stuck to recipes that I’ve made before and felt comfortable with. I skipped the hors d’œuvres and pre-dinner munchies and whipped up a few batches of cookies and banana bread during study breaks. This chicken recipe called for four ingredients and I’ve made it countless times before. I made a big batch of quinoa and threw in some spices. Of course there was the traditional plate of sliced apples and honey; apples for health, fall and the myth of creation and honey for sweet wishes in the New Year.
I read an article about traditional foods served on Rosh Hashanah and learned that eating carrots sliced into the shape of coins represents prosperity. Well that seemed easy enough to add to my Rosh Hashanah menu. I threw them in a pan with green beans from the Farmer’s market and came up with a sauce that complimented the sauce used for the chicken.
Dinner is served!
While it didn’t take days to prepare and I didn’t roll and matzah balls, I think this was a pretty good meal to celebrate the New Year and still manage to stay on top of my other responsibilities while keeping my stress levels to a healthy level. Finding balance can be tricky, but I’m proud that the New Year is off to a great start!
Juice from 1 lime
2 tablespoons low-sodium soy sauce
2 cloves garlic, chopped
1 tablespoon toasted sesame oil
1/4 teaspoon ground ginger
Green beans trimmed and cut into 1/2 inch pieces
Carrots: Cut lengthwise into 1/2 inch pieces
A head of kale, stems removed, leaves coarsely chopped
1 small onion, chopped
Add small amount of water to sauté onions. Once transparent add green beans and carrots. Cook al dente. Green beans and carrots should be slightly tender on the outside and crunchy on the inside.
While vegetables are on the stove, combine sauce ingredients in mixing bowl.
Once vegetables are cooked, drain extra water. Toss in lime ginger sauce. Serve warm or room temperature.