Roasted Butternut Squash is so easy to prepare. You can buy the butternut squash already peeled, seeded and cubed. Often I find the pre-cut pieces too large; so I cut them in half. Season the squash with a little garlic, salt, pepper and parsley and you have a colorful addition […]
I love cornbread, corn muffins, corn chowder, corn on the cob-anything with corn. I especially love finding little kernels of corn in all of these items. Here is the cornbread recipe I use for Thanksgiving stuffing every year. Yes, you can go out a buy ready made cornbread; but where’s […]
In my family, this recipe for Noodle Pudding with Apples was born out of the need to create a dairy free Noodle Pudding for my Mother. Annie Mae, the lady who worked for our family for over 60 years, was intent on providing my Mother with a delicious alternative to […]
Just naming this recipe-Noodle Pudding doesn’t seem right to me. In my heart, they will always be Grandma Jeannie’s Noodle Pudding. Grandma died when I was six years old and I never saw her make this treat; but Annie Mae, the wonderful woman who worked for my family for 60 […]
This recipe for Carrot Pudding was handed down through my husband’s family. It counts as a vegetable but tastes like a dessert. The sweet puréed carrots go perfectly with roasted chicken or grilled steak. I like to use large organic carrots. They have so much more flavor than the pre-peeled […]
Fried green tomatoes are a wonderful addition to any meal whether you’re serving fish, chicken or a vegetable medley. Raw, these tomatoes resemble and taste like Granny Smith apples. They are crunchy and firm and much drier than regular tomatoes. When you cook them, you feel like you’re eating solid […]
My Mother made Chremsels for Passover every year that I can remember. When my husband and I started taking our family away for Passover, she used to freeze a few for me to eat when we got back. Mom hated to cook; but for some reason, this was a recipe […]
This Vegetarian Tzimmis is the very delicious and definitely healthier version of my family’s original meat Tzimmis. Growing up, I ate Tzimmis made with with flanken and marrow bones. We ate it for Rosh Hashana and for the meal before the Fast of Yom Kippur. I continued to make it […]
I started making Individual Potato Kugels when my holiday crowd seemed to grow exponentially. Sure, you can triple the recipe and make a large tin foil pan of kugel. Cutting it neatly into even squares and serving it is another issue. Presentation is important to me. So, to insure that […]
Rice stuffing with sautéed vegetables is only limited by your imagination. Use any kind of rice or grain you like, add sautéed onions, celery, and/or carrots and then brighten it up with dried fruit: cranberries, apricots, raisins, cherries. Add nuts if no one is allergic. Prep time: 30 minutes