Individual Potato Kugels insure that there will be no more fighting for the crispy piece! Everyone gets it. These mini kugels are quick to make and easy to serve. Prep time: 15 minutes Hint: Make these in mini muffin pans and you get tons of bite size hors d’oeuvres!
Course: Side Dish
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
Every year there seems to be a debate over whether Quinoa is kosher for Passover. This recipe can be used all year round-and if you accept it for Passover you can enjoy it then as well. Prep time: 10 minutes
This 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. Prep time: 20 minutes
These 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 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 […]
Fluffy mashed potatoes contrasted with crisp potato skins- it doesn’t get any better!
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 recipe is to add the diced carrots and 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 […]
The blend of mint, dill and parsley- the Turkish spice trilogy-gives the ground lamb and rice wonderful flavor. Finger food, knife and fork, anyway you eat these, you will be happy.