Friday, October 31, 2014

Mini Root Kugel

Mini Root Vegetable Kugel

I have a feeling that root vegetables have made it back into popularity big-time
 over the last decade. This includes those that I think were not so popular such 
as parsnips and turnips. You may have noticed that I am using parsnips often,
these days. There is a subtle but definitive flavor from them and it is one that 
we like.

Most often, they are one of the vegetables for my chicken soup but now I also make 
root vegetable  soups and casseroles. 

This time, I wanted to make a kugel with them and could not find exactly what I was
looking for so I threw together a little bit of this and a little bit of that and made these 
mini kugels that were great as well as adorable.

Mini Root Vegetable Kugel

Ingredients: (all vegetables should be peeled)

2 zucchini, grated
2 carrots, grated
1 large turnip, diced
2 parsnips, diced
1 huge onion, slice thin and then rough chopped
3 eggs
salt and pepper to taste
2 tablespoons olive oil
1/4 cup crumbs from tortilla chips


Preheat oven to 350 degrees F.

Spray cooking oil on muffin tins (24)

Hand grate or grate in food processor, all vegetables (I did the onion 
by hand).

In a large bowl, mix eggs and seasoning. 

 Add oil and tortilla chips crumbs and mix in.

 Add vegetables and mix well.

Pour into muffin cups and bake for 25-30 minutes. 

Check with a toothpick or knife to make sure it comes out clean. It should begin to

Eat and enjoy.

Linked to 

Wednesday, October 29, 2014

Vegetable Stir Fry ---- Donna Hay

This week, Margaret selected a Vegetable Stir Fry to my delight.  We have had too much meat the past month with the Jewish holidays in full force.

Another easy dish (you must be sick of being saying this) with flavor.  A little soy sauce, sugar and black pepper plus red chilis and basil (which I forgot) gave personality to this dish.  Tons of veggies make it a healthy choice.  

This could be made with different vegetables and I am sure, still be good.

Do check out our cooks and see what they thought of this dish.
Gaye                        Sarah                  Margaret

Herbed Chicken

    We used to make quarter chicken for our Sabbath dinner on Friday nights.  One day, I got smart and questioned my husband as to why we were eating chicken parts when we preferred cutlets.  We both came up with the same answer, "This is what we have been doing for years and years and year."  We do fall into old habits and sometimes without thinking about it.

I have to look around, quite often, and question myself on why I do a particular act and I am finding, there is no real reason other than I have done it that way "forever."  Many times, "forever" is the correct way and I make no changes but at times like this, I happily follow my heart and head and make the change which is why you see mostly cutlet recipes on this blog.

    Herbed Chicken


    1 pound of chicken cutlets
    1 large onion, sliced
    1 - 2 tablespoons olive oil
    1/2 cup gluten-free flour mixture
    1/4 teaspoon dried basil
    1 teaspoon Herbes de Provence
    2 tablespoon olive oil
    Juice from half a lemon 
    1/2 cup low sodium vegetable broth

Preheat oven to 350 degrees F.

While oven is heating up, heat olive oil in a skillet.  Add onion slices and cook for 10 minutes, stirring every two or three minutes.

Combine flour, basil and Herbes de Provence in a plastic bag.  Shake well.

Place one piece of chicken in bag and shake to coat.  Put aside.  Do this to each chicken cutlet.

Add chicken to skillet and and cook about 1- 2 minutes on each side . 

Place skillet in oven or transfer to a cookie sheet or baking dish.

Bake in oven for 25 minutes or until cooked through.

While the chicken is cooking, add chicken broth and lemon juice to the skillelt and stir to combine, scraping up brown bits.

Bring mixture to a boil and continue to cook until sauce has thickened slightly or about 3-4 minutes.

Spoon this  mixture over chicken and serve.  Eat and enjoy.

Linked to:  

Tuesday, October 28, 2014

Parsnips and Potatoes

I only discovered parsnips about four years ago.  I put them in soup and was never sure, I liked them for themselves or as another veggie in chicken soup.  Finally, one day, I roasted them with some other vegetables and found they are delicious.

It was no big deal to put this together and enjoy it thoroughly.

Parsnips and Potatoes


2 tablespoons unsalted butter
2 tablespoons olive oil
2 large parsnips, peeled and sliced thin
3 large shallots, thinly sliced
2 cups low-sodium vegetable broth
1 teaspoon chopped thyme
1/2 teaspoon freshly ground pepper

In a large, deep skillet, melt 2 tablespoons of the butter in the oil. 

Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. 

Add potatoes and cook for another 6 minute.

Add the shallots and cook, stirring, until softened, about 2 minutes. 

Add the broth and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips and potatoes are tender, about 8 minutes.

Remove.  Eat and enjoy.

Linked to: See Ya at the Gumbo                  Treasure Box Tuesday      Two Cup Tuesday       In and Out of the Kitchen       Tuesday’s Table    Fat Tuesday       Hearth and Soul Hop         Simple Supper       See Ya at the Gumbo        Real Food Recipe Round Up   

Monday, October 27, 2014

Menu Plan Monday

I am finally get back to planning meals for the week.  With the holidays, there was only planning those meals and fitting in good food in between (usually leftovers).  I only gained two pounds and have already lost it, I am happy to say.

It is time for normal meals, not four course meals.  Sounds really good to me after all that eating.

Sunday - Chicken, Spinach and Sweet Potato with apple fritters
Monday - Amish Cabbage Noodle Casserole

Tuesday - Potato Soup with big tossed salad


Wednesday - Vegetable Stir Fry - Donna Hay

Thursday - Pepper Steak and quinoa


Friday - Baked Chicken Cutlets, Roasted Rosemary Potatoes, Broccoli Kugel
Saturday - Chulent and salads

To find ideas for your cooking check out Menu Plan Monday.

Sunday, October 26, 2014

Corn Chowder

Corn is good in anything.  Fresh from the garden corn on the cob is the best.  Corn kugel, soup, salad, side are all delicious.  Corn with black beans is a treat.  I really like corn and don't use it enough.  I have forgotten where I found this recipe and I have altered it quite a bit but it turned out to be delicious.  I do have leftovers and I plan to use my immersion blender to make it smoother.

Corn Chowder

2 tablespoons olive oil
1 large onion, chopped
1/2 cup celery, chopped
2 small red potatoes, chopped
2 cups sweet corn (fresh or frozen)
2 cups low-sodium vegetable broth
1 can lite coconut milk
1 tablespoon chopped fresh parsley
2 cups fresh baby spinach

 Heat oil in large, heavy saucepan over medium heat. 

Add onion and celery, and sauté 5 minutes, or until soft.

Add potatoes and corn and cook 10 minutes, stirring frequently. 

Add broth, and bring to a boil.

Reduce heat to medium-low, and simmer 10 minutes, or until vegetables are tender. 

Stir in coconut milk and parsley.  Heat for 5 minutes.

At the last moment stir in spinach and cook for another minute.

Eat and enjoy.

Linked to: See Ya at the Gumbo                  Treasure Box Tuesday      Two Cup Tuesday       In and Out of the Kitchen       Tuesday’s Table    Fat Tuesday       Hearth and Soul Hop         Simple Supper 
See Ya at the Gumbo        Real Food Recipe Round Up     

Saturday, October 25, 2014

Ginger Glazed Salmon

We have salmon, once a week usually and this week, it was the first time, I remember making one with a ginger glaze.  I say, "I remember" because since June 2009, I have gotten into this habit of weekly salmon.  I won't say, I have not missed but I can say, I have not missed very often.

I attempt to change the salmon recipe weekly although I am sure, I must have duplicated.  I search for new recipes or just be creative.  As a result, we have had some "unusual" dishes but I can't think of one that was not good.

In my old blog, My Sweet and Savory, I was posting a new salmon recipe a week for a few months.  I should bring them over here since I closed the other blog down, perhaps forever.  I don't think, I can run two blogs these days.

 Ginger Glazed Salmon


2 salmon fillets
1/4 cup cold water
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 tablespoon chili sauce
1 teaspoon grated ginger
2 teaspoons gluten-free soy sauce


In a large skillet, heat water, rice vinegar, brown sugar, chile paste, ginger, and soy sauce. 

Add the salmon to the pan of simmering liquid and cook each side for about 8 minutes.

Remove from pan and serve.  Eat and enjoy.

Linkded to:    Say G'Day   Weekend Potluck     Foodie Friday with the Seaman Mom      Best of the Week      Weekend Retreat    Saturday Night Fever     Savoring Saturdays          Strut Your Stuff Saturday               Super Saturday      See Ya at the Gumbo                  Treasure Box Tuesday      Two Cup Tuesday       In and Out of the Kitchen       Tuesday’s Table    Fat Tuesday       Hearth and Soul Hop         Simple Supper 

Friday, October 24, 2014

Turkey Chili compliments of Hubby

This was the best chili we have had and hubby proudly made it.  It was light with the turkey and zucchini as major players.  The original recipe was to be more spicy but according to the chef, it should not be that way so out went the chilies and garlic.

It is unusual for me to take a second plate but I did.  I was not full after one dish; it was really light.  the original recipe called for bulgar and we chose brown rice in place of this.  Hubby made it separately from the rest of the chili.

This is a great dish for the colder weather and my reaction to hubby was, you can make this once a week, for the rest of the cool and cold weather.

Turkey Chili Compliments of Hubby (adapted f


1 pound lean ground turkey
1 large onion, diced
2 medium zucchini, diced (about 3 1/2 cups)
2 tablespoons dried oregano
4 teaspoons ground cumin
1/2 teaspoon black pepper, freshly ground
2 15-ounce cans no-salt-added white beans, rinsed
1 tablespoon chili sauce (heat is up to you)
4 cups reduced-sodium chicken broth

Served on 2 cups of brown rice......


Heat oil in a heavy skillet over medium-high heat. 

Add ground turkey, onion. 

Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.

Add zucchini and cook, stirring occasionally, until the zucchini is starting to soften, 5 to 7 minutes.

Add oregano, cumin, pepper  and cook, stirring, until aromatic, 30 seconds to 1 minute.

Stir in white beans and chili sauce, then pour in broth.

Bring to a boil.

Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened, about 20 minutes.

Eat and enjoy.

Linked to: Weekend Potluck     Foodie Friday with the Seaman Mom      Best of the Week      Weekend Retreat    Saturday Night Fever     Savoring Saturdays          Strut Your Stuff Saturday               Super Saturday     Say G'Day

Mashed Kobacha Squash - Emeril

I love orange squash and I think that almost everyone does.  Most people generate to Spaghetti Squash, Butternut Squash and Acorn Squash but my favorite is Kabocha.  his recipe was written using butternut but I turned to my beloved kabocha.  I think, it is a little sweeter although, I do not say this with certainty.  I like both.

For those of you who have not had kabocha, if you try it, I think you will like it. “Kabocha” is a general term for squash in Japanese, but this Japanese squash also goes by the name ebisu, delica, hoka and Japanese squash or Japanese pumpkin. It has tender, sweet pumpkin flesh, but without the stringy fibers. It is available throughout the year.

Serve it as you would pumpkin, sweet potato or butternut squash.

Mashed Kobacha Squash - Emeril


l butternut squash

1 tablespoon  butter, softened
1/4 teaspoon salt
1 tablespoon heavy cream
2 teaspoons honey


Preheat the oven to 400 degrees F.

Cut the squash in half and remove the seeds. 

Brush the cut sides with some of the butter and sprinkle with the salt. 

Place the squash in a baking dish and wrap pan well with aluminum foil. 

Cook until squash is fork tender, 1 to 1 1/2 hours. 

Remove from the oven and using a large spoon, scoop the flesh from the skin and place squash in a casserole. 

Using a potato masher, mash the squash to the desired texture. 

Add the remaining butter, the heavy cream, and brown sugar. 

Stir to combine.  Thank you Emeril.

Eat and enjoy.

Linked to: See Ya at the Gumbo                  Treasure Box Tuesday      Two Cup Tuesday       In and Out of the Kitchen       Tuesday’s Table    Fat Tuesday       Hearth and Soul Hop         Simple Supper 

Wednesday, October 22, 2014

Noodle Salad with Peanut Lime Vinaigrette

Noodle Salad with Peanut Lime Vinaigrette
(adapted from


1/2 pound cooked al dente and cooled thin pasta
2-4 scallions, chopped
1/3 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 green bell pepper, chopped
roasted peanuts, chopped,save all for garnish
1 tablespoon sesame seed, with additional for garnish (optional)
Peanut-Lime Vinaigrette
1/4 teaspoon ground ginger
1/4 teaspoon dried garlic
1/8 teaspoon chili powder
3 tablespoons fresh parsley leaves
1 1/2 tablespoons unsalted creamy peanut butter
1 tablespoon fresh lime juice
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 1/2 teaspoons light brown sugar
1/2 cup olive oil
1 teaspoon sesame oil
salt and pepper to taste

To make dressing: In a food processor, process everything.

Scrape into a bowl and wait for half an hour for the flavors to develop.

To make salad: Toss all together, dress with just enough dressing to moisten and flavor, and garnish with scallions, red bell pepper and peanuts.

Serve at room temperature  

Eat and enjoy.
This is linked to:   Weekend Bites      Full Plate Thursday          Weekend Social Link Party     Foodtastic Weekend              Foodie Friends Friday                  Foodie Friday at Rattlebridge         Eat Create Party