Tuesday, November 25, 2025

Words & Brush Recipe Corner: Roasted Butternut Squash with Cinnamon and Silan (date syrup)

Roasted Butternut Squash with Cinnamon and date syrup

By Henny Shor, Jerusalem Post, November 1, 2025

https://www.jpost.com/food-recipes/article-872170

Roasted Butternut Squash with Cinnamon and Silan (credit: HENNY SHOR)

One of the first things I learned after making aliyah is that silan, or date honey, can do almost anything maple syrup can – maybe even better. The “honey” in the phrase “a land flowing with milk and honey” actually refers to dates, and silan’s rich, caramel-like sweetness adds incredible depth to roasted vegetables.

Here, it gives butternut squash a glossy finish and a warm, autumn flavor with Israeli flair.

Yields 4-6 Servings.

Ingredients:

1 medium butternut squash, peeled and cut into 2-cm. cubes
2 Tbsp. olive oil
1½ Tbsp. date syrup
½ tsp. cinnamon
½ tsp. salt
Freshly ground black pepper, to taste
Optional garnish: chopped parsley or roasted pumpkin seeds

Directions:

Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. In a large bowl, toss the butternut squash cubes with olive oil, date syrup, cinnamon, salt, and pepper until evenly coated.
Spread the cubes in a single layer on the prepared baking sheet and roast for 25-30 minutes, stirring once halfway through, until the squash is golden and caramelized around the edges. Serve warm or at room temperature, garnished with chopped parsley or pumpkin seeds if desired.
Sweet, simple, and perfectly golden – it’s the taste of fall meeting the sweetness of Israel.

Enjoy!

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Friday, November 21, 2025

Words & Brush Weekender: Easy listening music and chat, Friday 21st November 2025, Free Choice - all genres of music welcome

Words & Brush Weekender: Easy listening music and chat, Friday 21st November 2025, Free Choice - all genres of music welcome

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!

Sarah Krauss - Will He Like Me

Ladyva - Für Elise goes Boogie Woogie

Andrews Sisters - TICO TICO

Unit 4 + 2 - Concrete And Clay

Mammas Don't Let Your Babies Grow Up to Be Cowboys

Eric Clapton - Lay Down Sally

The Beatles Live at The BBC - A Taste Of Honey

Mike Oldfield & Miriam Stockley - Moonlight Shadow

The Crystals - He Hit Me (And It Felt Like A Kiss)

Martina McBride "Rose Garden"

🎹🎼🎹🎷🎺🎸🎻🔊🎼🎹🎺🎸

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Tuesday, November 18, 2025

Words & Brush Recipe Corner: One Pan Chicken with Ptitim (Israeli Couscous)

One Pan Chicken with Ptitim (Israeli Couscous)

By Henny Shor, Jerusalem Post, November 1, 2025

https://www.jpost.com/food-recipes/article-872170

Chicken with ptitim (couscous) (photo credit: HENNY SHOR)

One Pan Chicken with Ptitim (Israeli Couscous)

This is Israeli comfort food at its best – tender spiced chicken and perfectly seasoned ptitim (Israeli couscous) cooked together in one pan. It is cozy, colorful, and a great example of how aliyah changes your kitchen in the best possible way. This dish can be made on the stove or in the oven, whichever fits your schedule and kitchen rhythm.

In my first apartment in Jerusalem, I shared space with three roommates. We each had our own way of cooking and eating, but one food we all had in common, besides ice cream, was ptitim (couscous). I remember often walking into the kitchen and seeing my roommate sautéing her ptitim (couscous), with a kettle boiling in the background, ready to pour the hot water into the pot.

That beautiful sizzling sound when the water hits the toasted couscous would instantly make my mouth water. She would catch my face and quickly toss in a bit more, knowing that, like it or not, she would be sharing some with me.

Yields 4-5 Servings.

Ingredients:

1 kilo boneless, skinless chicken (breasts or thighs)
3 Tbsp. olive oil, divided
1 tsp. garlic powder
1 tsp. paprika
1 tsp. cumin
½ tsp. turmeric
½ tsp. black pepper
2 tsp. salt, divided
1½ cups ptitim (couscous)
1 small onion, diced
2 Tbsp. chopped fresh parsley
2 cups boiling water

Directions:

Stovetop method: In a bowl, combine 2 Tbsp. olive oil with garlic powder, paprika, cumin, turmeric, black pepper, and 1 tsp. salt to form a paste. Coat the chicken well. Larger pieces work best for this method. Heat a large pan over medium-high heat and sear the chicken for 6-8 minutes on each side until golden. Remove the chicken and set aside.

In the same pan, add a drizzle of olive oil along with the couscous, diced onion, parsley, and the remaining 1 tsp. salt. Stir for about 4 minutes until the couscous are lightly toasted. Add 3 cups of boiling water, mix well, then return the chicken to the pan. Cover and simmer for 20 minutes, until the liquid is absorbed and the chicken is tender.

Oven method: Preheat the oven to 180°C (350°F). In a large bowl, combine the chicken with the spices and a drizzle of olive oil, tossing to coat evenly. Let it sit a few minutes to absorb the flavors.

In a large baking dish, add the couscous and onions, then mix in the seasoned chicken. Pour in the water and salt, stirring everything together to combine. Cover tightly with foil and bake for 30 minutes, then uncover and bake for another 12-15 minutes, until the chicken is cooked through and the couscous are golden and fluffy.

This dish is cozy, flavorful, and authentically Israeli – the kind of meal that fills your kitchen with the sound, aroma, and taste of home.

Enjoy!

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Friday, November 14, 2025

Words & Brush Weekender: Easy listening music and chat, Friday 14th November 2025, Free Choice - all genres of music welcome

Words & Brush Weekender: Easy listening music and chat, Friday 14th November 2025, Free Choice - all genres of music welcome

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!

Burl Ives - Down in the Valley

Lulu & Neil Diamond - The Boat That I Row

Barry Manilow - It Never Rains In Southern California

The Temptations - My Girl

Gilbert O'Sullivan - Alone Again

Rossini William Tell Overture Final

Middle Of The Road - Soley, Soley

Ding-a-dong - Netherlands 1975 - Eurovision song

Dedicated To The One I Love (Cover) - The Mamas & The Papas by Foxes and Fossils

Have You Ever Seen The Rain (Creedence Clearwater Revival); Cover by Beatrice Florea

🎹🎼🎹🎷🎺🎸🎻🔊🎼🎹🎺🎸

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Tuesday, November 11, 2025

Words & Brush Recipe Corner: Garden rainbow salad with cocoa vinaigrette

Garden rainbow salad with cocoa vinaigrette

By Henny Shor, Jerusalem Post, October 18, 2025

https://www.jpost.com/food-recipes/article-870676

Garden rainbow salad with cocoa vinaigrette. (credit: pixelsbypessi@gmail.com)

A feast for the eyes and the taste buds, this colorful salad layers crisp greens, roasted vegetables, and sweet-potato fries for a mix of freshness, sweetness, and crunch. The real surprise comes from the chocolate vinaigrette – rich, glossy, and perfectly balanced with balsamic vinegar for a touch of depth and sophistication. For a little extra texture, you can sprinkle the salad with cocoa nibs or roasted nuts.

Yields Six Servings.

Ingredients:

Fresh greens

Cucumber discs

Roasted zucchini slices

Colorful peppers, sliced

Red onion, sliced into rings

Cherry tomatoes, halved

Sweet-potato fries (see below)

Optional: Cocoa nibs or roasted nuts for garnish

Sweet-potato fries:

1 or 2 sweet potatoes

Oil, for frying

Chocolate vinaigrette:

½ cup balsamic vinegar

½ cup water

2 Tbsp. lemon juice

1/3 cup sugar

1/3 cup baking cocoa powder

¼ tsp. salt

½ tsp. vanilla

Directions:

For the fries: Using a mandolin slicer or a sharp knife, cut the sweet potatoes into very thin, long strips. Fry in hot oil for two to three minutes until crisp, then drain and set aside in a sealed container until ready to use.

To make the vinaigrette: Combine the water, sugar, and salt in a small saucepan and bring to a boil. Reduce the heat and whisk in the cocoa powder until a smooth syrup forms. Remove from heat and stir in the vanilla. Once cooled completely, whisk with the balsamic vinegar and lemon juice until smooth and glossy.

To assemble the salad: Layer the greens, cucumbers, roasted zucchini, peppers, red onion, and cherry tomatoes on a platter. Top with the sweet-potato fries and drizzle with the chocolate vinaigrette just before serving. Sprinkle cocoa nibs or roasted nuts over the top for extra crunch.

Enjoy!

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