This Corn Pudding recipe was taught to me by a wonderful lady from the South. The flavor of caramelized corn, sugar and vanilla is irresistible. If you make it with coconut oil, there is a light flavor from coconut although the vanilla covers up most of it. You can always […]
Starters & Sides
Beets are beautiful to behold, deliciously sweet to eat and full of vitamins! I like to wear gloves when handling beets so that my hands don’t turn red. If you are roasting yellow and red beets at the same time, you should wrap them separately so that the red doesn’t […]
When Winter rolls in and you’re freezing inside and out, it’s great to come home to a big bowl of steaming hot soup overflowing with different kinds of vegetables. I’ve got a long list of veggies in this soup already; but you can always add or subtract to your taste. […]
Nothing soaks up gravy like a crispy on the outside, creamy in the middle Potato Kugel. If you prefer Gluten-Free and /or you want to make this for Passover: replace the cornstarch with potato starch and the corn oil with oil that is kosher for Passover. This recipe double or […]
I love Onion Soup. Traditionally, it is made with beef broth and has grilled bread covered with melted cheese that gets all gooey and drips down your mouth, sitting on top of it. You can’t do that if you’re kosher. I decided to make a vegetarian version, so I can […]
String beans are one of the most versatile of vegetables.
All the vegetarian chopped liver recipes I have seen mention nuts as an ingredient- but my grandchildren are allergic to nuts! I’ve tried many variations- combining different amounts of mushrooms, string beans, onions, eggs and sunflower seed butter. The results were okay but not stellar. My husband always complained that […]
This borscht is full of flavor from the vegetables and dill with a slight sweet and sour tang from the vinegar and sugar. Even your carnivores will love it!
This is a simple rice recipe that can be eaten as is or used as a base for other recipes.
Beef borscht has a richness of flavor that more than compensates for the extra work involved. In this case, I wouldn’t take the short cut of using boxes or cubes of beef stock. You need the real thing. Prep time: 30 minutes