Cup of Miriam Prayer for the Passover Seder

April 16, 2011

The rabbis at our temple taught us that the Passover tradition is always changing and adding new things. We are starting to see cups for Miriam at the table. They can be something fancy, or just a nice wine glass, which is empty at the beginning of the seder. A small pitcher of plain water should be placed near Miriam’s cup.

Therefore, before the first cup of wine at the Seder, lift up Miriam’s Cup and recite:

Miriam not only watched, while hidden, baby Moses to make sure he was delivered safely into the arms of the Egyptian princess, but she also revealed to the adult Moses that he was a member of the Jewish people. According to tradition, God provided Miriam with a moving well as a reward for her wisdom and caring.

In the years of wandering in the desert, Miriam’s well went with the Israelites. It is said that Miriam’s well is still with us. Every Saturday night, at the end of Shabbat, its waters flow out into wells everywhere in the world. While the return of Elijah is left to the future and all its potential, Miriam is present with us always. She is here to provide healing, inspiration, and wisdom. She and her waters sustain us as we await Elijah. She lifts up our hearts as she leads us once again in song and dance.

Elijah’s cup remains untouched by us, but now we are uplifted by Miriam’s cup with the nurturing waters of Miriam’s well.

Baruh atah adonay eloheynu meleh ha’olam shehakol nihyeh bidvaro.
Praise are you, Eternal One our God, sovereign of all worlds, who creates all things.

Everyone pours a bit of the water from the small pitcher into Miriam’s Cup, or you can select your daughter to represent everyone at the seder to pour the water into Miriam’s Cup, to encourage her to continue the seder tradition when she has her own family.

Adapted from A Night of Questions – A Passover Haggadah -2000

How to Set the Passover Table and Tips

Passover Prayers for Your Seder-Free Haggadah
Passover Coloring Pages
Passover Songs


Click to download a copy of Julie’s free Passover Haggadah eBook with blessings, songs, coloring pages and Passover recipes here. It’s great for a short seder service for the whole family.

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Passover Coloring Page

April 16, 2011


Copy and paste these items on a page and enlarge them for coloring.


Click to download a copy of Julie’s free Passover Haggadah eBook with blessings, songs, coloring pages and Passover recipes here.


How to set the Passover seder table and Passover Songs


Cup of Miriam Prayer for the Seder

More Passover Prayers for Your Seder


Passover Songs

March 21, 2011

Passover is coming up! Here are some Passover songs for the end of the seder!

1) New – Let My People Go

(Words by Sally Heckelman)

Sing to the tune of, “I’ve Been Working on the Railroad”

The Jews were busy building cities
All the live long day,

The Jews were busy building cities
And they did it Pharaoh’s way,

Moses tried to get them out of Egypt
He said, “Let my People Go!”

But, stubborn Pharaoh wouldn’t listen,
He kept on saying, “No!”

Let my people go–No!
Let my people go–No!
Please let my people go, go, go!

Let my people go–No!
Let my people go–No!
Please let my people go!

2) Traditional Song – Chad Gadya

Start slow and end fast.

One small goat
Chad gadya, Chad Gadya
Papa bought for two zuzim
Chad gadya, Chad gadya!

A hungry cat
Ate up the goat
That papa bought for two zuzim
Chad Gadya! Chad Gadya!

Then came a dog
And bit the cat
That ate the goat
That papa bought for two zuzim
Chad Gadya, Chad Gadya!

Then came a stick
and beat the dog
that bit the cat
that ate the goat
that papa bought for two zuzim
Chad Gadya, Chad Gadya!

Then came a fire
and burnt the stick
that beat the dog
that bit the cat
that ate the goat
that papa bought for two zuzim
Chad Gadya, Chad Gadya!

Then water came
and quenched the fire
that burnt the stick
that beat the dog
that bit the cat
that ate the goat
that papa bought for two zuzim
Chad Gadya! Chad Gadya!

Then came an ox
and drank the water
that quenched the fire
that burnt the stick
that beat the dog
that bit the cat
that ate the goat
that papa bought for two zuzim
Chad Gadya, Chad Gadya!

The butcher came
and slew the ox
that drank the water
that quenched the fire
that burnt the stick
that beat the dog
that bit the cat
that ate the goat
that papa bought for two zuzim
Chad Gaya! Chad Gadya!

Then came Death
and took the butcher
that slew the ox
that drank the water
that quenched the fire
that burnt the stick
that beat the dog
that bit the cat
that ate the goat
that father bought for two zuzim
Chad Gadya! Chad Gadya!

Eternity
Dissolves the Death
That took the butcher
that slew the ox
that drank the water
that quenched the fire
that burnt the stick
that beat the dog
that bit the cat
that ate the goat
that papa bought for two zuzim
Chad Gadya! Chad Gadya!

Chad Gadya! Chad Gadya!

3) Traditional – Let My People Go

When Israel was in Egypt land, Let my People Go!
Oppressed so hard they could not stand, Let My People Go!
Go Down, Moses, Way down to Egypt Land,
Tell Old Pharaoh, Let my People Go!

Thus saith the Lord, bold Moses said, Let My People Go!
If not I’ll smite your people dead, Let My People Go!
Go down, Moses, way down in Egypt land,
Tell Old Pharaoh, Let My People Go!

As Israel stood by the water side, Let My People Go!
By God’s command it did divide, Let My People Go!
Go down, Moses, Way down to Egypt Land,
Tell Old Pharaoh, Let my People Go!

4) Go Tell It On The Mountain

Go tell it on the mountain,
over the hills and everywhere.
Go tell it on the mountain,
Let my people go!

Who are the people dressed in white?
Let my people go, go, go!
Must be the children of the Israelites,
Let my people go!

Go tell it on the mountain,
over the hills and everywhere.
Go tell it on the mountain,
Let my people go!

Who are the people dressed in red?
Let my people go, go, go!
Must be the people that Moses led,
Let my people go!

Go tell it on the mountain,
over the hills and everywhere.
Go tell it on the mountain,
Let my people go!

5) Eli Eli – My God, My God

O Lord, My God,
I pray that these things never end,
the sand and the sea,
the rush of the waters,
the crash of the heavens,
the prayer of the heart,
the sand and the sea,
the rush of the waters,
the crash of the heavens,
the prayer of the heart.


Click to download a copy of Julie’s free Passover Haggadah eBook with blessings, more passover songs, coloring pages and Passover recipes here.

Passover Coloring Pages

How to set the Passover Table

Passover Prayers for Your Seder – A Short Haggadah

Recipe for Homemade Passover Horseradish
Recipe for Matzah Ball Soup
Cousin Roberta’s Passover Brisket
Grandpa’s Breakfast Fried Matzah


Homemade Thanksgiving Cranberry Applesauce

November 20, 2010

This is a chunky sauce.

6 cups chopped and peeled apples
2 cups fresh or frozen cranberries
1 cup water
1/2 cup raisins
1/3 cup brown sugar
2 tablespoons red hot candies
1 teas ground cinnamon
1.8 teas ground nutmeg

In large saucepan, combine apples, cranberries and water. Cook over medium heat until berries pop, about 15 minutes. Reduce heat, and simmer uncovered for 15 minutes, or until apples are tender. Add raisins, brown sugar, red-hots, cinnamon and nutmeg. Simmer, uncovered, for 5 to 10 minutes or until candies are dissolved. Simmer longer if you want a softer texture. Serve warm or refrigerate until serving. Makes 5 cups.


Bouillabaisse from Chef Jacques Haeringer

November 18, 2010

Bouillabaise from Chef Jacques Haeringer of L'Auberge Chez Francois


Bouillabaisse

1/4 cup olive oil
1/4 cup EACH finely chopped onion, carrots and leeks, well-washed
1/8 cup finely julienned celery
2 teaspoons minced shallots
3/4 cup chopped fresh tomatoes
2 tablespoons tomato paste
1/2 cup dry white wine
1 1/2 cups fish stock
1 tablespoon sea salt, approximately

I bouquet garni consisting of ½ teaspoon fennel seed,
1/2 teaspoon anise seed, 1/2 teaspoon cracked black peppercorns, 1 bay leaf, 1 clove, pinch of thyme and 2 cloves garlic crushed, wrapped in a cheesecloth
1/2 teaspoon saffron
10 mussels
8 little neck clams
1/4 pound sea scallops
1 ‑1 pound Maine lobster
1/4 pound raw shrimp (20‑24 count)
8 ounces fish fillets (red snapper, sea bass, grouper)
4 oysters, optional
2 teaspoons Pernod
2 teaspoon finely chopped fresh fennel
1/4 teaspoon chopped garlic

Heat the olive oil in a large saucepan or Dutch oven. Add the onions, leeks, celery, and carrots and cook covered until tender, about 15 minutes, stirring often. Add the shallots, tomatoes, tomato paste, white wine, fish stock, salt, and bouquet garni. Boil for approximately 2 5 minutes. Add the saffron, and simmer 5 more minutes.

While the broth is cooking, prepare the seafood. Clean the mussels individually under cold running water, scraping off any clinging barnacles or “beards.”

Discard any half‑open shells or any unusually heavy ones, indicating internal grit.

Rinse the clams, oyster, and scallops in cold water.

Using a sharp heavy knife, force the point of the blade through the top of the lobster head between the eyes; then cut down through the center of the head and tail, splitting the lobster in half. Remove and discard the stomach sac behind the eyes, and the intestinal vein running down the center of the tail. Remove the claws and crack them with the blunt edge of the blade.

Peel and de-vein the shrimp.

Cut the fish fillets into 2‑ to 3‑inch diagonal slices.

To prepare the Bouillabaisse:

Add the mussels and clams to the boiling broth and simmer 5 minutes. Then add the lobster, shrimp, scallops, and fish. Continue boiling until all the shellfish are open, approximately 5 to 8 more minutes. Do not overcook.

Remove from heat, adjust seasoning (more garlic or saffron according to taste), add Pernod, chopped fennel and serve immediately in large warm soup platters.

Garnish with the garlic toasts.

Hint: Prepare the broth ahead and refrigerate. Reheat and cook the seafood just prior to serving. Freeze any remaining broth to use another time.

Thank you to Chef Jacques Haeringer for allowing us to repost his recipe. If you are in Northern Virginia, you must go to his restaurant, L’Auberge Chez Francois. It is simply the best!


Baked Salmon Fillets

November 7, 2009

FishCourtesy of Safeway
Their suggested sides: Rice and Steamed Asparagus
Their suggested Dessert: Blueberry Cheesecake

Juice of one lemon
1/4 cup olive oil
3 lbs. salmon fillets, trimmed, skin removed
1/2 onion, thinly sliced
1 lemon, thinly sliced

Preheat oven to 350 degrees F. Cut 1 (16 inch) lone sheet of heavy duty foil for each fillet and let aside. Combine lemon juice, oil, salt and pepper to taste in a dish with sides. Add fillets, turning to coat well. Place each fillet toward 1 end of foil sheet. Place 1 onion and lemon slice on top, drizzle with oil mixture. Fold to enclose salmon fillet. Seal well. Place packets on a large baking sheet with sides. Bake 10 minutes or more, if needed, or until fish flakes easily with a fork. Remove from oven. Sit for 5 minutes. Open packets. Place on individual places and top with juices.

Serves 6. Prep time: 15 minutes. Cook time: 10 to 20 minutes.
Per Serving: 320 calories, 16g fat, 2g carbs, 105mg sodium, 42g protein, 115mg cholesterol, 2g Omega-3


Black Bean Chunky Chili

March 3, 2009
soup

soup

From Carefirst.com – Vitality Magazine – Issue 1 2009

2 pounds black beans
2 cups chopped onions
1 cup chopped sweet pepper any color – yellow, green, red
3 cloves crushed garlic
1 or 2 teas chili powder depending on taste
2 teas cumin
2 teas dried cilantro
1 – 28 ounce can of tomatoes
salt and pepper to taste
fat-free or light sour cream
green onions chopped

Soak beans according to package directions. Rinse.
Add the oinion, pepper, garlic, and spices to 3 quarts of water. Bring to a boil and then reduce to low heat. Simmer for about 2 hours until beans are soft and water is gone. Add tomatoes, and cook until heated through. Garnish with sour cream and chopped green onions. Serves 4-6.


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