Sign In Forgot Password

Update this content.

Connect via Zoom

Ongoing Beth El Electronic Gathering

OFFICEThe office is still conducting business (almost) as usual, with our staff working remotely. We can accept payments via regular mail, Venmo or credit card. Our Venmo ID is: @Congregation-BethElNorwalk. Email the office staff:

Hope: Office@congbethel.org or Jody: Jody@congbethel.org.

GIFT CARDS: Grocery and gift card sales will continue. Harry or Josh will deliver the cards to you at home. Please contact Harry at: 203-846-2646 or Josh at: onesourcellc@yahoo.com or call 203-984-8639.

And of course, if you need to speak 1-on-1 or as a family, please reach out. We’re in uncharted territory, and it can be unsettling. We’re here for you.

Rabbi Ita Paskind rabbipaskind@congbethel.org Cell: 732.668.4417

David Hirshfield, CBE President davideh@optonline.net Cell: 203.273.5514

_________________________________________________________________________________________

CONNECT USING ZOOM TECHNOLOGY:

IF YOU ARE PARTICIPATING VIA PHONE ONLY, CONTACT THE OFFICE FOR THE PASSWORD.

CONNECT WITH YOUR BETH EL FAMILY:

Here are the links for those gatherings:

Morning Minyan with your Beth El Community, Monday - Friday at 8:00am. 

https://zoom.us/j/160865306

To participate by phone, call:   1 929 436 2866 Meeting ID: 160 865 306

Find the pages of the weekday Siddur Sim Sholom on our website: https://www.congbethel.org/dailyservices#

 

Kabbalat Shabbat: Fridays, 6:00pm 

https://zoom.us/j/996185791

To participate by phone, call:   1 929 436 2866 Meeting ID: 996 185 791

 

Shabbat Morning Services: Saturdays, 10:00am (9:30 am for Bar/Bat Mitzvahs)

https://zoom.us/j/97939046252

To participate by phone, call:   1 929 436 2866 Meeting ID: 979 3904 6252 

 

 Mishnah Class meets Tuesday afternoons at 2:00 pm.

           All are welcome!

https://us02web.zoom.us/j/957009959

To participate by phone, call:  1 929 436 2866 Meeting ID: 957 009 959

----------------------------------------------------------------------------------------

Cooking Classes

 

Recipes:

January 7:

Honey Ginger Chicken:

6 tbsp margarine

1/3 cup flour

3/4 tsp salt

1/2 tsp ground ginger

1/4 tsp pepper

3 lbs chicken legs and thighs (bone in)

1/3 cup honey

1/3 cup chili sauce

1/3 cup soy sauce

1/2 tsp ground ginger

Heat oven to 425°. Melt shortening and margarine in roasting pan or 9x13x2 dish in oven.

Mix flour, salt, 1/2 tsp ginger and pepper. Coat chicken in flour mixture. Place chicken skin side down in pan. Bake uncovered for 30 minutes. Turn chicken, bake for another 15 minutes. Remove chicken from pan, drain the fat and line the pan with foil. Return the chicken to the pan.

Mix the honey, chili sauce, soy sauce and remaining 1/2 tsp ginger. Pour over the chicken and return the pan to the oven. Bake for 15 minutes, spooning the honey mixture onto the chicken every 5 minutes.

Sweet Noodle Kugel:

4 1/2 cups water

1 lb thin egg noodles

1 stick margarine

1 cup sugar

3 tsp brown sugar

3 tbsp oil

Pinch of salt

2 eggs

Preheat oven to 350°. Boil 4 1/2 cups water. When water is boiling, add 1 stick of margarine, 1 cup sugar, 3 tsp brown sugar and 3 Tbsp oil and a pinch of salt.

Remove pot from the heat and add 1 lb thin egg noodles. Let mixture sit for 10 minutes. Pour into greased 9x13 pan and mix in 2 beaten eggs. Bake uncovered for 1 hour.

Apple Cake

Find the Recipe here.

Cauliflower Popcorn:

 

January 14: 

From Danielle Wozniak:

This is the approximate recipe for Shephard's Pie:

https://www.thewholesomedish.com/the-best-classic-shepherds-pie/

 

January 21: 

From Rina Reichgut:

Turkey Meatballs

Jane’s Turkey Meatballs (concocted the recipe from a friend’s suggestion)

Ingredients:

  • 2 lbs of chopped lean ground turkey
  • 1 small green / Granny Smith apple – finely chopped; I keep the skin on for additional fiber
  • 1 small red onion – finely chopped
  • Sea salt / Kosher salt / Maldon salt
  • Black Pepper

Directions:

  1. Empty the meat into a large mixing bowl
  2. Mix with the chopped apple, chopped onion until uniform. Add salt and black pepper and mix well. I use kosher meat so I usually go easy on the salt.
  3. Make 2” diameter “meatballs” and place on baking sheet. No need to oil the baking sheet since the moisture from the onion/apple and the juices from the turkey generally don’t result in sticking.
  4. Two pounds of turkey plus apples plus onion should make roughly 15-18 two-inch diameter meatballs.
  5. I use convection / roast setting at 350◦ for about 30-45 minutes (I’ll have to figure out timing – I typically wait for the smoke detector to go off 😊)
  6. Assuming roughly 18 meatballs and a single serving of 2 meatballs (about 100g), each serving has about 4.6  g fat, about 142 calories, about 396 mg sodium (less if you cut the salt), 39 mg potassium, 4.2 g carbohydrates, 0.8 g fiber, 21  g protein, and it’s a good source of vitamin B12, iron, etc.)

 

Fri, January 22 2021 9 Shevat 5781