Shabbat Shalom!.
Chukas (Bamidbar 20)
"Take the rod, and assemble the
congregation, you, and Aaron your
brother, and speak unto the rock
before their eyes, that it give forth
its water; and thou shalt bring forth
to them water out of the rock; so
thou shalt give the congregation and
their cattle drink."(Bamidbar 20:8)
Moshe lifted up his hand with his staff and hit the rock twice; water came out The people and their animals drank.
Parshas Chukas, is consumed with the death of 3 of our most beloved and righteous prophets. We read of the passing of both Aharon and Miriam, and eventually that of Moshe. The same year that Miriam dies, five months later, Aaron, the High Priest, and her and Moshe’s brother passes away. During the many years of wandering in the desert, Clouds of Glory surrounded the Israelite Camp and protected them, keeping enemies of the Israelites in fear. When Aaron died, the Clouds of Glory disappeared, and the children of Israel were soon attacked by the Canaanites. When Miriam dies, the traveling well that gave Klal Yisroel water in her merit stopped, and the people came to Moshe and Aharon demanding water. Hashem instructed Moshe to speak to the rock and cause it to bring out water. Instead, Moshe, most probably frustrated with a nation that was upset and impatient, strikes the rock, and in one of the most difficult episodes in the Torah, we read how Moshe loses his entitlement to enter the Land he so desired to inherit.
It appears that Moshe incurred grave consequences for a seemingly innocuous act. There is a wide disparity of opinion as to exactly what was Moshe's sin which cost him the privilege of entering Eretz Yisroel. According to many commentaries, the sin was that Moshe hit the rock rather than speaking to it, and in addition he did this in the presence of all of Klal Isroel.
"Because you have not sanctified me in the eyes of the nation, you will not enter the the land of Israel. (Numbers 20:12)
As the Jewish nation changed not only did the requirements of their leader change, but also the realization that now the nation of Israel needed to depend upon themselves. This parsha shows us that three of the “open miracles” the Jewish nation experience in the desert were going to cease. Moshe’s splitting of the red sea, Miriams rock which gave them an endless supply of water, and Aarons cloud of glory which lead the nation through the desert by providing light and guidance by night and day.
Now, a man of words, not of force, was necessary to act as the leader for this young nation as they enter Eretz Yisroel. Hashem made miracle after miracle for the Jews in the desert, and he recorded it for eternal proof in the Torah. Now this small nation of Israel had to continue to grow and strive without these open miracles, without Moshe, without Aaron and without Miriam. Three of our most influential ancestors offering the nation encouragement , strength and belief. The Torah is teaching all subsequent generations that we are a people who needs to value the importance of speech, dependency on each other and righteousness, in order to survive. The nation needed to learn to stand on its own, using the foundation of their faith of Judaism and the Torah as their guide and not expecting “open”miracles on a daily basis to survive.
Shabbat Shalom,
Miriam
In parsha chukas, we are faced with death. At the beginning we find the mysterious laws of the Red Heifer, a very rare animal which is burnt in a special fire outside the camp. Its ashes are then used to ritually purify those who have become impure due to contact with a dead body, we are then followed by the deaths of our most beloved prophets and prophetess. The recipes I have used this week are to remind us of the red heifer and all the tears and sadness which was shed during this period of grief. Onions represent a vegetable which definitely represent and bring on tears.
Stuffed Onions - a great vegetarian recipe or you can substitute ground beef for the rice if you prefer. Brown rice and lentils can also be used.
4 red onions, peeled ¼ cup olive oil 2 cloves garlic, peeled and finely chopped 1 dried chilli(can use crushed red pepper) 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 2 teaspoons lemon juice 1/2 cup barley (cooked)½ cup lentils (cooked)½ cup rice (cookrf)tomatoes (1 can diced with juice oruse 1 cup fresh(diced finely)
½ cup beet, finely chopped 1/4 cup pine nuts 1 tablespoon soy sauce Preheat the oven to 350
Cut a slice off the bottom of the onions, so they stand upright and then cut a 1cm slice off the top. (do not discard) Place on aluminium foil on a baking tray and drizzle with half the olive oil. Put in the oven and cook for 20 – 30 minutes, until the onions are tender and slightly caramelized. Remove from the oven (but leave the oven on).
While the onions are cooking, prepare the pilaf.
Finely chop the leftover bits of onion. Heat the remaining olive oil in a large, heavy-based pan (with a lid). Add the onion and garlic and saute for 2 – 3 minutes.
Add the dried chilli, cinnamon, allspice and lemon juice and stir through to coat the onions with the spice mixture. Add the barley and rice, lentils and continue cooking for about 2 minutes, stirring to coat with the onion and spices.
Add the tomatoes and heat until all well absorbed. Stir through the beets, pine nuts and soy sauce.
Take the onions off the baking tray and pop the middle of each onion out. This should be easy to do, as they are quite soft at this stage (you want to leave about 3 layers of onion intact – with a hole in the middle, to be stuffed with pilaf). Place the onions in an oiled baking dish and spoon the pilaf mixture into the middle of each onion, pressing down to pack it in tightly as you go and putting a mound of pilaf on top. Chop up the onion centres and scatter around the stuffed onions and then cover with more of the pilaf mixture, so the onions are surrounded. Cover with aluminium foil and place in the oven for about 20 minutes, or until cooked through and bubbling.
serves 2-4 (can freeze left over pilaf for use at another time.)
Ratatouille quick and easy
2 tbl. olive oil
2 small eggplants
2 small zucchini
1 red pepper
1 yellow pepper
2 small onions
1/2 cup cherry tomatoes(or can of diced
tomatoes)
2 cloves garlic
1/4 teaspoon dried chilli or fresh chilli
1 tablespoon red wine vinegar
1-2 tbl sugar
Prepare all vegetables buy dicing into similar shapes.
Heat oil in pan and cook zucchini and eggplant till they colour.
Reduce heat and add, pepper, onion, garlic, chili, tomatoes.
Allow to simmer for a further ten minutes.
Check seasoning and adjust with a little red wine vinegar and sugar.
Rigatoni and meatballs
1 lb. ground beef
1/4 cup flat parsley chopped finely
2 large eggs
7 tbl. frsh breadcrumbs
1/4 cup non-dairy creamer
salt and pepper1/4 cup olive oil
3/4 cup white wine
3 pints canned pureed tomatoes of use your favorite pasta sauce.
1 lb. rigatoni, cooked
combine beef, parsley, eggs breadcrubs, nondair;y and salt. form into 1 1/2 in. balls. Heat oil over medium-highheat and add mearballs, cook turning occasionally, until brown on all sides. Add wine and reduce by half, about one minute. Add tomatoes, bring to a simmer and then to low heat, cook uncovered about one hour stirring ocassionally,add salt and pepper to taste and toss with pasta.
Shabbat Shalom!.
