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
Quinoa with Toasted Coconut is especially important for those who don’t eat kitniyot on Passover. For vegetarian/vegan non kitniyot eaters, it is very hard to add protein to their diet. Tofu and Seitan are not permitted. Quinoa is a whole grain and, as such, provides a good deal of fiber […]
This Blackberry-Mango Salsa is as beautiful to look at as it is delicious to eat. Fresh lime juice turns up the flavor of all the other ingredients. This is the perfect accompaniment to fish or chicken or even just spooned over a plate of quinoa. Here’s a link to a […]
Eggplant sandwiches have it all. They are vegetarian and could be carb free if you use gf bread crumbs. They are ooey-gooey and delicious. Have some home made tomato sauce ready to dip them in. Serve these Eggplant Sandwiches with a salad for a light lunch or as a first […]
This Sweet Potato Casserole has been part of my Thanksgiving dinner for literally my whole life. When I was a child, Annie Mae made it. I remember her boiling and peeling the hot potatoes without even waiting for them to cool off. She mashed them with all the other ingredients […]
Baked Stuffed Potatoes (also referred to as Twice Baked Potatoes) was always a treat when I was growing up. We usually had them on Thursday night or “fish night” in our house. Admittedly, Annie Mae made them with butter and milk. Potatoes mashed, whipped and then stuffed back into their […]
Heads of broccoli are composed of the florets on top and their stems- the stalks. The stalks are thick and woody. If you want to serve them, you have to peel them back enough to expose the more tender stalk beneath . My older grand daughter only likes the stalks; […]
The trick to this Israeli Couscous with Vegetables is to add the diced carrots, zucchini and sliced asparagus to the couscous while it is still piping hot. That way, the heat from the couscous cooks the vegetables so that they retain their color and bite. I’ve purposely left this recipe […]
Grape Leaves Stuffed with Lamb, Rice and Herbs is a wonderful Turkish recipe. If fresh grape leaves are not available to you, buy them in bottles. They come in all size bottles, tightly folded together and preserved in brine. Mint, Parsley and Dill make up the Turkish trilogy of herbs. […]
These tiny baby Brussels Sprouts with Walnuts and Dill are full of flavor and have a wonderful aroma. Steam them gently to retain their bright green color. The result will be tender brussels sprouts with crunch from the walnuts and wonderful flavor from the dill. If you can’t find the […]