Showing posts from October, 2014

Mini Root 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 (bread, cracker, tortilla or your choice)
Preheat oven to …

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.

Linked to:  Weekend PotluckBest of the Week      Weekend Retreat    Saturday Night Fever Happy Holiday Link Party  Sweet and Savory SundaysWeekend PotluckSee Ya at the Gumbo

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…

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 te…

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.

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 mi…

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 s…

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 from Eating Well - Sept/Oct 2013)


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 t…

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 w…

Patty Pan Rice with Sausage

The photo above is to show you the adorable patty pan squash in the rice dish. The dish is a result of my independence in cooking. There was a time that zucchini was an exotic vegetable, to me. I stuck to green beans, yellow potatoes, carrots and other basic vegetables. What do I mean by basic? The vegetables my Mom used to cook as did my Mother-in-Law.

The joke in our house comes up when I make a new dish or use a new ingredient and the husband says, "My mother made it differently," meaning he never saw that dish, in his Mom's home. There are times, we struggle to remember the food we ate, as kids and get stuck at the vegetables above plus corn, chicken, ground beef and salads with tomatoes and iceberg lettuce.

We come from another generation and the world was different. I was going to say, money was tighter but it is probably not true. My in-laws were comfortable (not at all rich - comfortable) and my parents struggled. Dad had a small business which meant sometimes, it …

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.


Chickpea and Roast Pumpkin Soup - Donna Hay

It seems my commitment to our Donna Hay group is upside down and backwards.  First, I could not find the cookbook.  I am not sure how to admit that it was in the bookcase but it was laying down rather than standing up.   What can I say?

Then tonight, I made the most delicious butternut squash (pumpkin is what the recipe called for) and left out the chickpeas.  I can't explain this any more than explaining the "missing" cookbook.  Maybe, I really can.  The Jewish holidays just finished a few days ago after one month of holidays.  If I was not in shul or eating, I was cooking.  I felt as if I was on the fast track for a full month.

On top of the above, the school year started and I am teaching a new grade which means additional preparation.  One more time taker was the marriage of my grandson which means shopping, planning and of course, attending.  Wonderful, wonderful but a bit more pressure.

I think, I am making a new beginning now despite my mistaken soup.

This is a delici…

Chocolate Truffle Cookies

I was disappointed with the look of my last chocolate cookie although it tasted great.  I decided to try another recipe for some of my grandchildren.  I made a chocolate truffle cookie and so far, I have only tasted one while it was warm.  It was unbelievable both texture wise and flavor.

Chocolate Truffle Cookies (
4 (1 ounce) squares, unsweetened chocolate, chopped 1 cup semisweet chocolate chips 6 tablespoons butter 3 eggs 1 cup white sugar 1 1/2 teaspoons pure vanilla extract  1/2 cup gluten-free flour mixture 2 tablespoons unsweetened cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1 cup semisweet chocolate chips
Method: In the microwave, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. 
Remove from heat and set aside to cool. 
In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. 
Stir in the vanilla and the chocolate mixture until well mixed. 
Combine the flour, cocoa, baking po…

Popcorn Cauliflower

For some reason, this is always a favorite.  I guess the reason is that it tastes yummy and it is a little different.  When I told my guests, we were having cauliflower popcorn, I heard 15 cheers.  Everyone was thrilled.  I think this particular recipe lived up to expectations.

Popcorn Cauliflower


4 teaspoons sweetener of choice
2 teaspoons salt
1 teaspoon paprika 1 teaspoon ground turmeric 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 2 heads cauliflower, cut into bite-size pieces cooking spray
Preheat oven to 400 degrees F 

Line a baking sheet with aluminum foil.
Whisk sweetener, salt, paprika, turmeric, onion powder, and garlic powder together in a bowl.
Spread cauliflower onto the prepared baking sheet; spray liberally with cooking spray. Season cauliflower with spice mixture.
Roast in the preheated oven until cauliflower is tender, 30 to 35 minutes.
Eat and enjoy.

Linked to: See Ya at the Gumbo What'd You Do this WeekendTreasure Box TuesdayTwo Cup TuesdayIn and Out …

Carrot Cake

I was in a playful mood so I used my challah pan to make this carrot cake.  This is another cake from what is becoming a favorite cookbook, Everyday Baking.  I made it gluten free and hubby gave it, his approval.

Carrot Cake (adapted from Everyday Baking - Cooking Light)
1 1/2 cups gluten-free flour mix  1 1/3 cups  sugar  1/3 cup chopped pecans  2 teaspoons baking soda 1 teaspoon salt  2 teaspoons ground cinnamon  3 tablespoons oil  2 large eggs  2 cups grated carrot  Cooking spray  Confectioner's sugar for top....
Preheat oven to 350°.
Spoon flour into dry measuring cups; level with a knife.
Combine flour, sugar,  pecans, baking soda, salt, and cinnamon in a large bowl and  stir well with a whisk.
Combine oil and eggs and stir well. 
Stir egg mixture and grated carrot into flour mixture. 
Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. 
Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. 
Cool completely on a wire rack.