Shemot
Torah Reading for Week of January 3-9, 2010
Tevet 17-23 5770
(Exodus 1:1-6:1)
"And they kept the boys alive." (Shemot 1:17)
We begin the second book of the torah-Shemot with the parsha which
goes by the same name- Shemot. This parsha tells us of the enslavement
of the jewish people who up to now have been relatively left alone. They
have grown in size and are now viewed more as a nation than a family.
“The children of Israel were fruitful, increased and became strong-
very, very much so; and the land became filled with them”(1:7)
The Egyptian Pharaoh become increasingly wary of the size of the Jewish nation and steps up his campaign to subjugate them, eventually enslaving them with back breaking labor and culminating with the genocidal decree of instructing the Hebrew midwives to kill all male babies and throw them in the Nile.
Pharaoh addresses the Israelite midwives, ordering them to kill the male babies.
“When you help the Hebrew woman give birth, and it is a son, you shall put him to death, but if it is a daughter, she may live.”(1:17)
In an attempt to save their child from this decree, the parents of the baby who will be known as Moshe hide him, and then, place him in a basket on the Nile, where he is picked up and adopted by the daughter of Pharaoh.
Two Israelite midwives known as Shifrah and Pu’ah, were responsible for delivering the Jewish babies.They also were known as Yocheved and Miriam, Moshe's mother and sister,disobey Pharaoh’s evil decree and when Pharaoh asks them
“why have you done this thing, that you have let the boys live?”
their answer is that Israelite woman differ from the Egyptian woman as they deliver before even the midwife arrives. These courageous G-d fearing woman refused to comply, and as a result were able to ensure that Israel continued to survive. Their adherence to G-d’s morality gave them the courage to stand up to Pharaoh and be willing to risk death for what they knew to be correct. They had no guarantees of survival. To fear G-D is the willingness to fight for His Truth without compromise. Their fear was of a greater King!
How many times in our lives do we not do something because it is too difficult or just not convenient. Keeping kosher, keeping Shabbat, giving tzedka may not always be easy, but since when has the right thing ever been
easy? We should embrace life's numerous challenges and transform them into positive opportunities for growth. These woman were not unlike any other, possibly no different than you or I, and what they did was difficult, but right. Perhaps the torahs message is that a G-d fearing person is the embodiment of absolute courage.
This parsha is the first time the concept of Bayit Ne'eman (sturdy home) is mentioned. This is probably the most repetitive phrase you hear when you get engaged/married. The origins of this phrase come from this parsha.and it is very significant especially this week, when I congratulate and dedicate this parsha to my son Justin and his wife Devorah on their first wedding anniversary. May together they build a lasting, enduring Jewish home. B'Shalom ! MazelTov!
Shabbat Shalom
Miriam
I get many requests for recipes which can utilize leftover chicken from Shabbat dinners. A great salad which can be made with chicken uses the spice Cumin. Because Cumin is a native of Egypt and a spice handed down from the times of pharoh I felt it appropriate to use in this weeks portion of parsha recipe section. Cumin has a history over 4000 years old, and during the time of the Pharaohs it was not only used as a food spice but also to mummify the deceased kings. It was carried to Greece and Rome, where it was used as both a medicine and as a cosmetic to induce a pale complexion. Cumin traveled with the Jews when they left Egypt and it is widespread in foods throughout the middle east. It seems to have made a resurgence in many of todays middle eastern recipes.
Spicy Chicken Salad with Cumin Vineagerette
Cooking spray
2 ears fresh or frozen corn, thawed
4 cups left over chicken diced
1 (15-ounce) can pinto beans, drained
1 cup Monterey Jack cheese (can be used instead of chicken)
1/2 cup Spanish olives, sliced
1/2 cup tomatoes, diced
1 Granny Smith apple, cored and diced
1/4 cup jalapenos, sliced
2 tablespoons chopped fresh cilantro leaves
2 tablespoons olive oil
1 teaspoon ground cumin
1/4 cup cider vinegar
Directions
Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.
For the dressing:
Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.
This time of year we seem to crave comfort food especially those of us who live in the colder sections of the country. What better than a great Oatmeal Raisin Cookie? So easy your teenager can make it!
Oatmeal Raisin Cookies as with all my recipes you can substitute butter to make them dairy.
1 1/2 cups margarine
1 teaspoon Baking soda
1 cup Brown sugar
1 teaspoon Salt
1/2 cup Sugar
1 teaspoon Cinnamon
2 Eggs
1 teaspoon Vanilla
3 cups Oats quick or old-fashioned 1 1/2 cups
1 1/2 cups All purpose flour
1 cup Raisins
Preheat oven to 375 degrees.
Beat margarine and sugars until fluffy. Beat in
egg and vanilla. Add combined flour, baking
soda, salt and spices; mix well. Stir in oats and
raisins.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8-9 minutes for chewy; 10-11 minutes for crunchy cookies.
What better to comfort oneself chicken and beer. Usually you think of chicken with beer over the grill, however this recipe is made in your oven .
Baked chicken with beer
3 to 3 1/2 pounds chicken pieces, such as leg and thigh quarters
6 sweet onions, thinly sliced
2 tablespoons flour
1/2 teaspoon ground marjoram
1/2 teaspoon black pepper
1/2 teaspoon leaf thyme
1 teaspoon salt
1 teaspoon sugar
2 cloves garlic, minced
1 can (12 ounces) beer, room temperature
2 tablespoons balsamic vinegar
1/4 cup olive oil
In an oven-safe Dutch oven or large saucepan, saute onions until crisp. Remove with slotted spoon to bowl. Over medium heat, brown chicken pieces in the same pan, turning to brown all sides. Remove to a platter as chicken browns.
put back onions in the pan. Sprinkle on the flour, marjoram, pepper, thyme, salt, sugar, and garlic. Stir in beer. Cook over medium-high heat, stirring constantly, until thickened and bubbly. Stir in vinegar. Add chicken back to pot. If necessary, transfer to a large baking dish. Cover and bake at 350° for 55 to 65 minutes, or until chicken is tender.
Shabbat Shalom!.
