Monthly Archives: September 2014

Guy Fieri’s Soy-Glazed Green Beans

Leave it to Guy Fieri to come up with a green bean recipe that has my 5 year old asking for thirds!


Cam loves vegetables, but he prefers them raw, and has always refused any version of cooked green beans.


So I did not hold out much hope that this time would be different, but, once we got him to try them, he devoured them! And asked for more. And then asked for more again.


This is a keeper!

Guy Fieri’s Soy-Glazed Green Beans


Kosher salt
2 pounds green beans, ends trimmed (from the garden)
2 tablespoons canola oil
2 tablespoons butter
4 cloves garlic, chopped (from the garden)
1/4 cup soy sauce
2 tablespoons toasted sesame seeds
Freshly ground black pepper

Bring a large pot of water to a boil and season generously with salt. Add the green beans and blanch until crisp-tender, 2 to 3 minutes. Immediately transfer to an ice bath to stop the cooking, and then remove to a baking sheet lined with paper towels or a cooling rack to drain.

In a large saute pan over medium-high heat, add the canola oil and butter. When the butter is melted, add the garlic and stir until fragrant, 1 to 2 minutes. Add the green beans, soy sauce, sesame seeds, and black pepper and saute until the sauce reduces slightly and thoroughly coats the green beans, being careful not to overcook beans.

Transfer to a serving dish and serve hot.
IMG_7839.JPGServes 8 – 12.

Categories: Green Beans, Kosher, Recipe, Vegetarian | Leave a comment

Stuffed Cabbage

I hate to say it, but my mother was not such a great cook.  But there were a few dishes that she made that were outstanding – sweet and sour meatballs, noodle kugel (when she remembered all the ingredients), chicken fricasse, and stuffed cabbage.  Sadly, her stuffed cabbage recipe has been lost. But I have found one that very closely resembles it and is just as delicious…Aunt Myrna’s Cabbage Rolls from Monday Morning Cooking Club.  This is basically their recipe, I only made some slight changes in technique.

One thing I definitely agreed with them on is to cook this a few days before serving it, to let the flavors blend and grow.  My mom would say the same thing.


After placing all the rolls in the sauce, I covered it with the leftover leaves to help seal in the moisture while it cooked. It worked quite well.


Stuffed Cabbage

very slightly adapted from

1  green cabbage


2  onions chopped

1/4 cup canola oil

1 can condensed tomato soup

3/4 cup pureed tomatoes

1 tin diced Italian tomatoes

juice of 2 lemons

1 1/2 tablespoons sugar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper


1 lb ground beef, grass-fed if possible

2 – 3  cloves of garlic

2 teaspoons salt

1 cup cooked long grain rice (about 1/2 cup raw) (I used brown rice)

1  onion, grated

1/2 teaspoon freshly ground black pepper

2  eggs lightly beaten, from Powers Farm


Core the cabbage and place in a large pot of cold water so that the cabbage is fully submerged. Bring to the boil and simmer for 15 minutes. Remove from the stovetop and allow to cool in the water. Remove when cool, separate the leaves and cut out the thick stalks with a knife.

In a large saucepan, fry the onion in the oil over low heat until soft, around 20 minutes.


Add the remaining ingredients and simmer for 15 minutes. Taste for seasoning. Set aside until needed.

 Using a mortar and pestle, grind the garlic with the salt to form a paste.


To make the filling, put the beef in a medium sized bowl. Add the garlic paste,  rice, onion and pepper. Season generously. Add the eggs and combine.


To make the parcels, lay 1/4 cup of the filling in an oblong shape in the centre of a cabbage leaf. Fold in the ends and then roll up like a parcel.



Place into the sauce, seam side down. Continue with all the filling and cabbage leaves, placing the rolls snugly side by side in the sauce. Any unused or torn leaves can be rolled up and stuffed into the gaps in the pan. Make sure all the rolls are covered with sauce. Bring to a simmer, cover and cook for 3 hours, basting from time to time. If the cabbage rolls start to dry out, add more water to cover.


Place in the refrigerator when cool and reheat to serve another day. Enjoy!


Serves 8.


Categories: Jewish Holiday, Kosher, Main Dish, Recipe, Rosh Hashanah/Yom Kippur | Tags: , | Leave a comment

Apple-Cinnamon Challah

IMG_7867.JPGApples and Honey – the traditional foods to eat together to express our hopes for a sweet year to come.  So, why not combine the two in one challah?


I used the dough recipe from the date challah, since it was so delicious. And this challah was just as delicious, it was a hit with everyone. We love the swirls of apple and cinnamon sugar; it seemed to get even more swirly and apple-y with each slice.


Apple Cinnamon Challah for Rosh Hashanah


2 1/4 teaspoons (1 packet — 1/4 ounce or 7 grams) active dry yeast

1/4 cup plus 1 teaspoon honey

1/3 cup olive oil, plus more for the bowl

2 large eggs (from Farmer Kim)

2 teaspoons coarse sea sal

4 cups all-purpose flour

For the Filling:

1/4 cup sugar

1/4 cup brown sugar

1/2 tablespoon cinnamon

1/4 cup all purpose flour

2 apples peeled and finely diced 

Egg wash:

1 large egg


Whisk the yeast and 1 teaspoon honey into 2/3 cup warm water (110 to 116 degrees), and let it stand for a few minutes, until foamy.

In a large mixer bowl, combine the yeast mixture with remaining honey, 1/3 cup olive oil, and eggs. Add the salt and flour, and mix until dough begins to hold together. Switch to a dough hook, and run at low speed for 5 to 8 minutes.

Transfer the dough to an olive-oil coated bowl (or rest the dough briefly on the counter and oil your mixer bowl to use for rising, so that you’ll use fewer dishes), cover with plastic wrap, and set aside for 1 hour, or until almost doubled in size.


Preheat oven to 350° F. Line a rimmed baking sheet with foil, then line with a parchment sheet. Set aside

In a small bowl combine the sugar, brown sugar, cinnamon and flour. Set aside.


Roll the dough into a 22” inch long log.


Roll the dough into a 22” x 10” inch rectangle. Sprinkle with ¼ of the cinnamon-sugar mixture. Evenly top with half the diced apples, then sprinkle an additional ¼ of the cinnamon-sugar mixture over the apples.


Tightly roll the challah (like a jelly roll), pinching along the seam and ends to tightly seal. Wind the challah into a circle, tucking the end under the challah for a clean finish. Place challah on baking sheet.


Cover and allow to rise for 30 minutes. Brush with egg wash.


Bake for 40-50 minutes until deep golden brown. 




Categories: Apples, Bread, Jewish Holiday, Kosher, Recipe, Rosh Hashanah/Yom Kippur, Vegetarian | 2 Comments

Zucchini Chili

The last recipe of the season using my patty pan squash.  Finally, there are no more left in my fridge and none growing in the garden. It is just too bad I just found this one, it’s a surprise winner! It will be a staple next summer.


The chili used many items from my garden: squash, peppers, garlic and herbs.


It was even more of a treat to make because I got to use the roasted poblano peppers I made and froze at the end of last season. They may not be so pretty to photograph, but they taste great.


Don’t leave out the spinach or the lime, they really add great flavor and texture to an already flavorful chili.  Here’s my husband’s lunch-to-go for tomorrow.


Zucchini Chili

Adapted from Rachael Ray

4 roasted poblano peppers (from the garden)

1/4 cup extra-virgin olive oil

1 1/2 pounds firm small to medium-size zucchini or pattypan squash, chopped into small dice (from the garden)

2 onions, chopped into small dice

3 to 4 cloves garlic, chopped (from the garden)

1 jalapeno pepper, chopped (from the garden)

1 tablespoon cumin, palmful

1 tablespoon coriander, palmful

A few sprigs fresh thyme, chopped (from the garden0

1 teaspoon dried oregano, 1/3 palmful

1/4 cup tomato paste

1 (12-ounce) bottle beer

1 (15-ounce) can black beans (I use black-eyed peas and they worked well)

2 cups vegetable stock

3 cups long grain white or light brown rice, cooked

2 cups baby spinach

Toppers to choose from: crushed tortillas, plain yogurt, shredded cheeses, scallions or finely chopped onions, lime wedges


Process the roasted poblano peppers in the food processor into a rough puree.


Heat extra-virgin olive oil over medium-high heat and add zucchini, onions, garlic, hot pepper, cumin, coriander, thyme, oregano, salt, and pepper, stir frequently for 10 minutes.


Add in the tomato paste, and stir 1 minute more.


Deglaze the pan with beer, stir in poblanos and beans and about half of the stock, bring to a bubble then reduce heat and simmer 10 to 15 minutes to combine flavors.


Place rice in bowls, ladle chili over rice.



Add your desired garnishes, serve and enjoy!


IMG_7741.JPG Serves 4


Categories: Kosher, Main Dish, Recipe, Spinach, Vegetarian, Zucchini | Tags: , | 2 Comments

A Lima Bean Twist on Goulash

Perhaps it is my Hungarian grandmother coming through, but I love, love, love this dish!  The paprika and lemon flavor combination made me so happy.  The dish felt like love from beginning to end.


The love started at the beginning with shelling the lima beans. The process started with both Cam and the dog hovering, waiting for me to give them the beans that were either too small (Cam) or too big (Zuko) for me to use.  Pretty quickly, Cam joined in and helped me shuck the two cups of beans – you wouldn’t believe how many pods have to be shelled to get 2 cups of lima beans.


By the time we finished, Cam had eaten so many beans, that it almost didn’t matter whether or not he ate dinner. But instead of not eating, he devoured the meat and noodle combination (but left his limas for Zuko – he prefers his lima beans fresh from the garden and raw).


I decided to us noodles as a base instead of leaving the goulash soupy.  That approach goes best in my house, but you could just as easily leave it as a soup.  I am glad it was only the three of us home, I am looking forward to the leftovers for lunch!


A Lima Bean Twist on Goulash

Adapted from Rodale’s Basic Natural Foods Cookbook

1 Tbsp olive oil

1/2 lb lean ground beef (locally raised)

1 cup chopped onions

1 cup chopped celery

2 cups quartered tomatoes (from the garden)

1 tsp paprika

2 cups cooked lima beans, drained with liquid reserved (from the garden)

1 tsp grated lemon rind

1 Tbsp lemon juice

1 cup slice mushrooms (grown locally)


Heat olive oil in a large skillet with a tight-fitting lid over medium-high heat.  Add ground beef, stir and fry until browned.

Add onions and celery and cook for 3 – 4 minutes longer.

IMG_7775.JPG Stir in tomatoes and paprika.  Add 2 cups reserved bean liquid (add water if need to to make it 2 cups).  Stir in lemon rind, lemon juice and beans. Cover, lower heat and simmer for 30 minutes.

IMG_7776.JPG Add mushrooms and cook, covered, for 15 minutes more.

IMG_7777.JPG Serve over noodles (or not).  Enjoy!




Serves 4 – 6.


Categories: Kosher, Lima Beans, Main Dish, Recipe | Tags: , | Leave a comment


We recently added a 10 month old puppy to our family.  He is a Shar pei – Lab mix and, aside from being my son’s new best friend, is my constant companion in the kitchen when I cook.  He loves the end pieces of squash, carrots and tomato cores, and lays in wait for anything that happens to fall to the floor when I transfer foods from the counter to the stove.  It is great to have a dog in the house again!IMG_7554.JPG

I harvested some of my parsnips today.  I am rather excited about how well they have done; it is the first time I have grown them.  To celebrate, I decided to make minestrone using the parsnips, carrots, yellow beans, and garlic from the garden.  To that I added kale, fennel, onions, plum tomatoes and butternut squash that I had to purchase since I do not have any in my garden right now.  The prep time for the vegetables was significant, it took almost 45 minutes to get my mise en place ready.


Once that was done, the soup was fairly simple to make, just a  series of additions and cooking.  Altogether it too about 2 hours from starting to chop to eating the soup.  It was time well spent the soup was delicious.  Light and fresh tasting, yet filling and satisfying. I am glad there are leftovers for tomorrow’s lunch.



Adapted from Indian Summer Minestrone with Late Tomatoes and Beans from, cookfresh fall 2014

3 Tbs olive oil

1 large onion, diced

1 cup chopped carrots (from the garden)

1 cup chopped parsnips (from the garden)

1 cup diced cored fennel bulb

Kosher salt

1 Tbs minced garlic (from the garden)

1/4 tsp red pepper flakes

1/4 tsp freshly ground black pepper

8 plum tomatoes, coarsely chopped

1 tsp dried oregano

2 cups butternut squash, diced

3 cups kale leaves, sliced (tough ribs removed)

2″ piece parmigiano reggiano rind, plus some shaved for garnish

6 cups chicken or vegetable broth

1/2 cup dilitani

1 1/2 cups yellow or green beans chopped

1 can pinto beans, drained or rinsed

1 tsp balsamic vinegar


In an 7 – 8 qy dutch oven or pot, heat the olive oil over medium heat.  Add the carrots, parsnips, fennel and 1 tsp salt.  Cover and cook, stirring occasionally, until the onions are translucent, 5 – 7 minutes. Uncover and continue cooking, stirring occasionally, until the veggies are a bit shrunken and you are starting to scrape bits off the bottom of the pan.


Add the garlic, crushed red pepper and black pepper and stir until fragrant, about 30 seconds.

Add the tomatoes and oregano and cook, stirring accasionally, until the tomatoes are mostly broken downand the mixture starts to look thicker, 10 – 12 minutes.

Add the butternut squash, kale, parmigiano rind, broth, 4 cups of water and 1 tsp salt.


Bring to a boil, reduce to a simmer and cook, stirring occasionally and scraping the bottom, for 5 – 7 minutes.

IMG_7565.JPGAdd the pasta and cook for another 6 – 8 minutes, stirring and scraping occasionally.

Add the green beans and pinto beans and cook for 4 – 5 minutes more.

IMG_7566.JPG Remove the pot from the heat, if you can find it, remove the parmigiano rind, and sit in the balsamic vinegar. Taste and adjust the seasoning or vinegar if necessary.  Serve with shaved parmigiano and enjoy!


IMG_7568.JPG Serves 8.


Categories: Butternut Squash, Carrot, Green Beans, Kale, Kosher, Parsnips, Recipe, Soup, Tomatoes, Vegetarian | Leave a comment


There is a middle eastern restaurant near my daughter’s university…Ali Baba in Newark, DE. It is one of my favorite places to eat. They have many delicious dishes, but somehow, whenever I go there I have to order the fattoush.  Fattoush is a middle eastern bread salad, and I think I am addicted to it.


I am not sure if I have mentioned it, but this has not been a great summer for my tomatoes.  Good ones have been few and far betwen, but I finally have a few good ones on the counter.


I also happened to have some pita bread and one last cucumber from our garden. Time for me to do my own riff on fattoush!


I had a lot of lima beans in the fridge that needed to be used.  I realized that roasted lima beans would go wonderfully on top of the salad.


I used a “dressing” similar to one I use for a Persian tomato-cucumber salad, toasted pita and roasted lima beans – a fattoush with my own twist. And it was both yummy and satisfying.  I am quite proud of this one!



2 large tomatoes, chopped (from the garden)

1 large green pepper, chopped

1 or 2 cucumbers, sliced and/or chopped (from both mine and a friend’s gardens)

2 or 3 green onions, sliced

2 pitas, toasted

1 tsp dried mint

Juice of 1 lemon

Roasted lima beans



Mix the tomatoes, green pepper, cucumbers and green onions in a bowl.


Toss with the mint.

IMG_7789.JPG Break of the pitas into bite-sized pieces and add to the salad. Sprinkle the lemon juice over the top and toss.


Divide the salad among the serving plates and top with roasted lima beans.  Enjoy!


Serves 3.

Note:  if you do not use the lima beans, you will need to add salt and parsley to the salad.


Categories: Cucumber, Green Peppers, Kosher, Lima Beans, Recipe, Tomatoes, Vegetarian | Tags: | 5 Comments

Tomato and Watermelon Salad

It is time for one last “summer” salad – Tomatoes and Watermelon.  Of course I still have tomatoes in my garden, but I supplemented them with heirloom cherry tomatoes and watermelon from Highland Orchards.


Tossing the tomatoes with a balsamic dressing and leaving the addition of the plain watermelons til last kept the salad refreshing.  It is important to do all the dressing and addition of the watermelon right before serving.  I had mine just after making it, but my husbands sat a bit.  Although his was still good, mine was definitely more of a treat.


Tomato and Watermelon Salad

Adapted from Alex Guarnaschelli

(Serves 2, multiply amounts for more servings)

1/2 pint cherry tomatoes, halved (from Highland Orchards)

3 medium heirloom tomatoes, cut into wedges (from the garden)

1 cup diced (or small chop) watermelon (from Highland Orchards)

Pinch sugar

sea salt and freshly ground black pepper to taste

1 Tbsp balsamic vinegar

1/2 Tbsp fresh lemon juice

2 Tbsp olive oil


Sprinkle the tomatoes with salt, pepper and sugar.


Whisk together vinegar, lemon juice and olive oil.  Adjust seasoning to taste.

Place the tomatoes in a bowl and mix with 1/2 the dressing.


Divide between 2 plates and drizzle with a little more dressing.  Top with watermelon and serve immediately.


Serves 2.

Categories: Kosher, Recipe, Tomatoes, Vegetarian | Tags: | Leave a comment

Roasted Parsnips and Carrots

Parsnips in the garden!!  Time to start harvesting.

Carrots in the garden…all harvested, time to eat them all.

Parsnips and carrots…sounds like time to roast some veggies.


IMG_7596.JPGBut not just roast, but add some warm spices….cumin, coriander, and paprika….finish with some lemon juice…yum.


Roasted Parsnips and Carrots

Adapted from Roasted Parsnips with Cinnamon and Coriander from

3/4 lb parsnips (from the garden)

3/4 lb carrots (form the garden)

1/4 cup olive oil

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp paprika

1/2 tsp Kosher salt

2 tsp fresh lemon juice


Position a rack in the center of the oven and preheat to 375F.

Peel the parsnips and carrots and cut each into 1″ pieces crosswise, then cut thicker pieces into halves or quarters to get pieces of about equal size. If the cores of the parsnips seem to tough, cut them out.


Arrange in a single layer in a 9 x 13-inch baking dish. Drizzle with olive oil and toss to coat evenly.


Combine the cumin, coriander, paprika and salt in a small bowl and stir to mix.


Sprinkle the spice mix evenly over the vegetables and toss until well coated.


Roast until completely tender and lightly browned on the edges, 40 – 60 minutes stirring once or twice while cooking.

IMG_7601.JPGSprinkle with lemon juice and toss well.  Taste and adjust seasoning.  Serve and enjoy!


Serves 4.


Categories: Carrot, Kosher, Parsnips, Recipe, Vegetarian | 1 Comment

Hummus and Grilled Zucchini/Pattypan Squash Wrap

I had a friend coming over for lunch and did not have time to go to the store.  I promised something healthy.  Luckily, I had just enough in the house to make an adaptation of Ellie Krieger’s Hummus and Grilled Vegetable Wrap along with some spiced edamame from the garden.


The star of this wrap was the grilled pattypan squash from my garden.


One of the adaptations I made was to use my homemade pickled red pepper instead of raw red pepper.


The only ingredient from the original recipe that I did not have, that I think would be a good addition is  baby spinach.  So I left that in the recipe below, even though I did not use it and the wrap was still super good.


Hummus and Grilled Zucchini/Pattypan Squash Wrap

Adapted from Ellie Krieger’s Hummus and Grilled Vegetable Wrap

2 small pattypan squash or medium zucchini, cut lengthwise into 1/4-inch slices (from the garden)

2 teaspoons olive oil

1/8 teaspoon salt

Pinch freshly ground black pepper

1 cup store-bought plain hummus

4 pieces whole-wheat wrap bread (about 9 inches in diameter)

1/4 cup pine nuts, toasted

1/2 tsp dried mint leaves

1 medium pickled red bell pepper, thinly sliced

2 ounces baby spinach leaves (2 cups lightly packed)

1/4 cup onion thinly sliced into half moons


Preheat a grill pan over medium heat. Brush both sides of the squash/zucchini slices with the oil and sprinkle with the salt and pepper.


Grill until tender and slightly browned, about 4 minutes per side.

Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Sprinkle with dried mint leaves.


Top with slices red pepper, 1/2 cup of the spinach, a few sliced onions.


Add slices of grilled zucchini.


Roll each of them up and cut in half on a diagonal. Enjoy!


Serves 4.








Categories: Kosher, Recipe, Sandwich, Spinach, Vegetarian, Zucchini | Tags: | Leave a comment

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