I just love my grandmother’s recipe for stuffed cabbage–the smell of it cooking just says ‘High Holidays’ to me. Because I have vegetarians at my table every year (my daughter and son in law), I always make a batch that is purely vegetarian. It’s really the Ginger Snaps, not the […]
Month: December 2013
This recipe for Tofu with White Wine, Lemon and Capers is the vegetarian version of my .Turkey Scaloppine with Lemon and Capers.
This is a tofu recipe even your carnivores can appreciate. Pressed and drained tofu has the ability to soak up any flavors you add to it. Coating your Tofu slices in either Panko or gluten free crumbs mixed with Tarragon and pepper gives the first layer of flavor. After you […]
Tarte Tatin is a tart that begins in a pan on top of the stove. You caramelize the apples first, arrange them in the pan and then cover everything with the tart dough. After that, it goes into the oven and bakes. The scary part is inverting it onto a […]
My Mother in Law never imagined that my recipe for Tarragon Tofu would be derived from her recipe for Tarragon Chicken. Pressed and drained extra firm tofu is able to absorb any combination of flavors you add to it. When it’s coated in mustard and tarragon and baked in white […]
It looks like the real thing!
In this recipe, I’ve used the ingredients of a beef tagine; but have replaced the beef with seitan and prepared them in a regular skillet rather than an official beautiful tagine. The exotic aroma of the spice mix alone is enticing. The seitan absorbs these flavors and is then mixed […]
The orange glaze seeps into the cake and keeps it moist for as long as it lasts.
This recipe for Carrot Cake was given to me by my brother in law Jay. It is moist, sweet and spiced with the warmth of cinnamon.
This recipe is easy, healthy, delicious and can be served at room temperature.