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 Vegetable Soup. I’ve got a long list of veggies in this soup already; but you can always add or subtract to your taste. Celery root and parsnips would […]
Every butcher I have ever used calls a different cut of meat-London Broil. In general, it is a long flat piece of meat that can be seasoned and cooked quickly. I like to keep a few in my freezer for last minute dinner guests. I find each piece serves three […]
Orange/Lemon Crisps are delicious light cookies that let you know when they are done by developing a toasty brown rim around the outside. Use orange zest for Orange Crisps and lemon zest for lemon crisps. I like them plain and simple; but if you prefer more sweetness, ice them with […]
Gingerbread is high on the list of my “comfort” foods. I think it’s because my brother’s baby nurse, Steppy, who also took care of my daughter, used to make it and also gingerbread men. The aroma of gingerbread baking is intoxicating. It brings back all the love and hugs and […]
I like to steam the apples for Applesauce in their skins so some of the red color from the skins comes off on to the apples. I don’t officially steam them by putting them in a steamer basket. That process takes too long. I fill a large pot with water […]
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 Potato Kugel for Passover: replace the cornstarch with potato starch and the corn oil with oil that is kosher for Passover. This recipe […]
Tofu layered with Spinach Stuffing has the same color way and flavor (minus the meat) as a Breast of Turkey or Veal Stuffed with Spinach. Make my vegetarian mixed mushroom gravy that can be used on both the vegetarian’s and carnivore’s dinner.
This is a simple rice recipe that can be eaten as is or used as a base for other recipes.
Too hot to cook, make this colorful salad of mango, jicama and corn. It’s sweet and crunchy; and the fresh lime juice makes it sparkle on your tongue. Prep time: 15 minutes