Friday, March 27, 2015

Some Passover recipes

I looked back in this blog and have listed some of the Passover (Pesach) recipes I have made.  I hope someone benefits by this.  Click on the recipe and you will be linked to all the details.

Pesach Noodles    

Veggie Latkes (Pancakes)  

Apple-Sweet Potato Kugel       

Cherry Tomato Crisp   

Chocolate Chip Cookies    


Cashew Butter Cookies      


Filled Cinnamon Blondies

Zucchini Tomato Gratin   

Golden Potato Cakes

Creamy Potato Soup

Creamy Carrot and Parsnip Soup   

linked to Foodie Friday      Foodie Friends Friday

Thursday, March 26, 2015

Sausage, Cabbage & Root Vegetable Soup

Once in  a while, we find a recipe that everyone likes and wants again and this is an example.  I ate two good sized bowls before I shared with my  husband.  I wanted to hide the rest so he wouldn't find it but he did and then he ate his share of the soup.  Somewhere in the middle, I added water to the pot and stretched the soup.  I did not add more seasonings and the soup maintained its goodness,  We got another day out of it but hubby put it in the back of the refrigerator and he got even more.  I kept adding water and the goodness remained.

I wonder if I had added water each day, the soup would have multiplied forever.  It would have been well worth it.  You can guess, we loved this soup and hubby is already asking me to make it again.  Let me quote: "If you would make this soup on a regular basis, you would not have to make any other soup, ever again."

Sausage, Cabbage & Root Vegetable Soup  (adapted from Eating Well)


2 tablespoons extra-virgin olive oil, divided
1 pound Italian turkey sausage, chopped fine
1 cup chopped onion
black pepper to taste
2 medium carrots, diced (1/2 inch)
2 small turnips, peeled and diced (1/2 inch)
1 large Yukon Gold potato, peeled and diced (1/2 inch)
2 cups very thinly sliced green cabbage (about 1/2 medium head)
4 cups low-sodium vegetable broth
3/4 cup dry white wine
1 cup chopped fresh tomato
1/2 teaspoon dried rosemary
1/2 teaspoon thyme


Heat 1 tablespoon oil in a large soup pot over medium-high heat. 

Add sausage and cook, stirring frequently, until well browned, about 10 minutes. 

Remove with a slotted spoon to a paper towel to drain.

Reduce heat to medium and add the remaining 1 tablespoon oil, onion, and pepper; cook, stirring, until starting to soften, 2 to 3 minutes. 

Add carrots, turnips, and potato and cook, stirring once or twice, until starting to get tender, 4 to 5 minutes. 

Add cabbage; cook about 2 minutes. 

Return the sausage to the pot and stir in broth, wine, tomato, rosemary and thyme. 

Increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook for 1 hour.

Uncover and simmer for 15 minutes to reduce the broth and intensify the flavor of the soup.

Wednesday, March 25, 2015

Zucchini, Spinach, and Corn Saute

I fell in love with recipes by Ellie Krieger in our original group CEiMB and have done that again in our new group Eating with Ellie, EwE.  I probably say this every week but that is what happens with true love.  Ask my hubby.

This week, I chose a simple vegetable recipe which had spinach and corn, two of my favorites and zucchini which fits anywhere.  I made this about a month ago and all I remember is that we liked it.  It is an uncomplicated  side dish, won't be spectacular but it should be good to eat and goes with everything.

To see what the other gals did this week, stop by Eating with Ellie (EwE)

Tuesday, March 24, 2015

Chicken Poached in Coconut Curry - Donna Hay

Kayte chose Chicken Poached in Coconut Curry . I had thought about selecting this one also.

I am a fan of chicken and coconut, only in certain forms. I do not like a cake with lots of coconut coating the frosting but I love using coconut milk in recipes or added shredded coconut to fruit salads. Chicken is good in almost any form with almost any seasonings.

I did most of my cooking for Wednesdays with Donna Hay and Eating with Ellie ahead of time because of the oncoming Jewish holiday of Passover (Pesach). Ask any Jewish woman who keeps this holiday strictly how she feels the weeks before the holiday and I am betting , she will say, "Tired!!!!!!". I enjoy the work but I am exhausted and the blog has to take a backseat to other parts of my life.

I did want to keep up as best as I could with the two groups mentioned ahead and I cooked whatever was possible ahead of time. I made this Chicken Poached in Coconut Curry, weeks ago and I don't remember the details but the other members of the group will fill you in. Just check the WwDH website and you will see who is having fun with us and what they are cooking.

Thursday, March 19, 2015

Baked Salmon with Maple Mustard Sauce

We often make a honey mustard sauce to be used in many ways but I have run out of honey and chose to substitute real maple syrup.  What a good move that was.  The maple blended beautifully with Dijon with a bit of horseradish for a little bit of bite.

The sweetness was just right for the salmon and to counter-balance the mustard and horseradish.

Baked Salmon with Maple Mustard Sauce


2 tablespoons Dijon mustard

3 tablespoons real maple syrup

1 tablespoon prepared horseradish
1/4 reaspoon ground black pepper
2  fillets salmon


Preheat oven to 350 degrees.

Whisk together the mustard, maple syrup, horseradish, and  1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes. 

Cover the bottom of a baking pan with water, a minimum just to add a little liquid.

Add the salmon to the baking pan.

Pour the Mustard Maple Sauce on top.

Bake for 15 minutes.

Eat and enjoy.

Wednesday, March 18, 2015

Blueberry Chicken with Crispy Bread Crumbs

This week, Peggy has chosen Blueberry Chicken with Crispy Bread Crumbs  found on page 155 in Weeknight Wonders.  Each recipe brings me closer to Ellie and her wonderful recipes.

Blueberries don't make for a good photo compared to peaches and peaches and New York don't go together well, in the winter.  Most of us are waiting for the warm weather and the peaches .  We had a lovely warm day and it is back to below freezing.

I made this a few weeks ago since this is a super busy time of the year with Passover coming in a few short weeks and so much to do in preparation.  I hate to say, I don't remember too much about it other than we liked the chicken, but this is the case.  I am not sure if the blueberries were a good substitution.

To see if anyone did find peaches and what they did with this chicken recipe, check out Eating With Ellie.

Cauliflower, Caramelised Onion and Fontina Gratin

Cauliflower, Caramelised Onion and Fontina

Thank you Gaye for selecting this week's WwDH recipe.  I could not get enough of it.  It is a different way of making cauliflower but one I plan to repeat many times.

I did not have Fontina and subbed in a smoked cheese which worked beautifully.  I made caramelized onions and differed from the recipe by  layering the cauliflower, onions, cream and cheese.  It was rich in flavor.  

This is another, easy to make recipe, from Donna Hay.  

Go on over to Wednesdays With Donna Hay page and see what the other cooks are making.  Please feel free to join us and find yourself some delicious recipes which are easy to make.

Thursday, March 12, 2015

Sunshine Soup - Nigella Lawson

This winter has been a COLD one with lots of snow and ice.  That makes it the perfect weather for soup and more soup.

The magic of soup is that almost any soup is delicious, or at least, we think so, in our home.  I have proven it by the number of soups that have been made in my kitchen in the past month and we honestly loved each one.

I found this soup, aptly called Sunshine Soup in Nigella's book, "Nigella Kitchen."   I could leave this book out and read it, any time, I have a few minutes.  It is a wonderful way to learn about Nigella's life and her thinking about cooking.  There are so many tips punctuating not only her recipes but also her stories.

The soup is rich in vegetable broth with corn, garlic and roasted peppers.  Roasted peppers are delight by themselves; put them into a soup and the rich flavor permeates every aspect of the soup.

Look out the window at the snow and eat this soup.  You will see the sun reflecting from the snow and oh how beautiful that will be as will the taste of that warm and rich soup.

Sunshine Soup


1 yellow bell pepper
1 orange bell pepper
2 teaspoons olive oil
1 quart vegetable broth
3 cups frozen corn
Salt and pepper to taste


Preheat the oven to 450 degrees F and cover a  baking sheet with parchment paper.

Cut the peppers into strips and place on the prepared baking sheet shiny-side down. Spray oil on them. and roast in the oven for 25 minutes.

Pour the vegetable broth into a large saucepan and bring to a boil. Add the frozen corn, cover and cook for about 10 minutes until corn is hot.

Using an immersion blend, blend all ingredients together.

Heat again and serve.

Eat and enjoy.

Wednesday, March 11, 2015

Crispy "Parmesan" Chicken Breasts -- EwE

Margaret at Tea and Scones selected this dish for our weekly Eating with Ellie.  I really couldn't make it since as a kosher cook, I don't combine cheese and poultry or meat.  Dairy and meat are kept completely separate even to the point that we don't eat them at the same meal.

I did make the chicken dish without the Parmesan but the cheese is really the star of this recipe.

You can see what the other women made by visiting the Ellie website.

Next week, we will be making Peach Chicken with Crispy Bread Crumbs.

Are you an Ellie fan or do you want to simply try out a new cook or new recipes?  We welcome you to join us.  There are no requirements and the participants are the most warm and friendly group of women.  Just link up at Eating with Ellie.   (EwE)

Monday, March 9, 2015

Mom's Potato Salad

When I make salads, I tend to stay away from macaroni salad, cole slaw and potato salad.  Maybe, that is because, they are the only salads, other than tossed salads, I had - growing up.  I can't say that I don't like them.  I usually do.  

With all the new style salads with fruits and vegetables that were not popular when I was a child, I am inspired to be more creative.  I do like cabbage so cole slaw does show its head at times but rarely potato salad and almost never, macaroni salad.

This is a hearty salad and despite my hesitation, it is really good.

Mom's Potato Salad


  • 4 medium potatoes, peeled
  • 2/3 cup mayonnaise  (I tend to cut down on mayo and use less than this.)
  • 1/2 cup frozen pea
  •  2/3 cup shredded carrots
  • 6 hard boiled eggs
  • 3 half and half pickles
  • 1/4 cup Dijon mustard
  • salt and pepper to taste


Peel potatoes and cut in halves
Place in a large pot filled with boiling water.
Cook for about 18 minutes.  They should be cooked through but not soft.
Use bench scraper or sharp knife to fine dice eggs.
Cut pickles into small pieces.
Cut potatoes into small pieces (1/4 of an inch) and place in large bowl.
Stir in the  eggs, pickles, mayonnaise, mustard, and the peas and shredded carrot.
Mix until well combined.
Season with salt and pepper.  
Eat and enjoy.