Vegan Split Pea Soup

I saw a recipe for split pea soup on Smitten Kitchen. I could not resist making it! The recipe was so simple & I made it vegan…& quick since I made it in the Instant Pot. Here is my recipe for Vegan Split Pea Soup

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vivid autumn leaves scattered on ground

Happy Thanksgiving!! Three great recipes for dessert! Pumpkin Custard, Apple Crisp & Lemon Meringue Pie

Three desserts that are perfect for anytime but great to end a Thanksgiving meal!

I love the Pumpkin Custard, baked in individual ramekins these are easy to serve & if you have left-overs perfect in the fridge for a few days. Light & cream in texture they are perfect if you are full from dinner!

Apple Crisp is always a great dessert… eat some fruit!!

And last but not least by any means… Lemon Meringue Pie Always perfect in my mind! One of my favorite pies. I like to use lemon pie filling for my Lemon Meringue Pies.. it is easy & we like it! Of course making the lemon filling from scratch is always good too but this recipe is with the boxed lemon filling.

Pumpkin Custard

My husband Murray loves everything pumpkin! Maybe not a pumpkin spice latte but pretty sure everything else! Murray made these pumpkin custards with fresh pumpkin & they are delish!

Apple Crisp

Always a welcome dessert, it seems that everyone loves apple crisp… a crunchy sweet topping over some tart apples…

Lemon Meringue Pie

Usually I make lemon meringue pie using Yellow lemon pie filling… but here is a recipe for making the pie filling from scratch) It was a bit more time-consuming but it is not difficult.at all!

Side Dishes you might like for Thanksgiving

There are so many delish side dishe recipes here on my blog but I have picked out 4!

Sweet Potato in Orange Sauce Casserole…this is sweet & really so good!

Roasted Green Beans …simple & perfect alongside any meal

Vegan Scalloped Potatoes…don’t let the word vegan deter you from trying this recipe. It is wonderful & is a favourite in my family

Sautéed Brussels Sprouts…. Nice alternative to roasted Brussels Sprouts & if your oven is full this will work out great for you !

If you want to see more there is a category called Side Dishes you can browse through to see what other recipes there are!

Roasted Green Beans

When I was growing up we ate green beans…canned green beans….they have a weird kind of taste & colour..& I remember not really liking them. Then we started eating frozen green beans…better- but my mom boiled them…the texture was weird…they kind of squeak when you bite them… I have not opened a can of green… Continue reading →

Sautéed Brussels Sprouts

it seems like I make Brussels Sprouts a lot…& I don’t like them !!! But Murray does & so do most people so for me it is a good vegetable to make. It is easy to prepare & there are many ways to make them. 

Here are a few Turkey recipes that I really like !

I really like turkey but I actually only make it a few times a year! So, now is the time to make it again!

I have several turkey recipes on the blog for turkey breasts. When I roast a whole turkey I make it the same way I make my roast chicken usually. Season it with Lowry Seasoned Salt & paprika, rub it all over with some oil & roast uncovered basting often. Times depend on the size of turkey. I start it at 425f for 30 minutes then lower the heat to 325f until done. This method is on the website for the Blue Flame Kitchen & I have been making my turkey like this forever! The website has cooking times for all cuts of turkey. Here is the link if you are interested & want to find out the way to judge how long it will take to cook your turkey

I like making turkey breasts if the meal is only for a few of us although Murray loves to take the turkey carcass and make soup with it.

I am going to post some side dishes and desserts that we like for Thanksgiving tomorrow!

Here are some recipes for turkey breasts

Roasted Turkey Rolled Roast

A rolled turkey breast roast can be quite dry if overcooked. I used a new instant meat thermometer to make sure it was cooked through and not overdone.

Magic Cookie Bars

I just love this Magic Cookie Bars. They hit all the spots for me.. graham wafer crust, coconut, pecans or walnuts, chocolate chips … Baked into a delicious treat!

  • I got the dates backwards in that little video I made for Tik Tok! Don’t think anyone on the app minded since I have gotten over 500 views!

I use the standard recipe from Eagle Brand but I made a couple changes… I make this in a square 9×9 pan so they are thicker. The recipe says to pour the condensed milk over the graham wafer crumbs then layer the other ingredients but when I was shown this recipe in the early 80’s my friend poured the condensed milk over all of the ingredients & that is how I do it!

This is simple to make & very popular! NO mixer required! Make this your own by changing the type of nuts you use & if you don’t like coconut omit it! They will still be delish!

I will give you the recipe as I make it but if you want to check out the original recipe here is the link

You can use pecans or walnuts in this recipe, whichever you prefer. I always have coconut in the house so I use whatever I have.. there are several choices of coconut .. use sweetened flaked coconut.

Here is the recipe

Ingredients

2 cups graham wafter crumbs

3/4 cup melted butter

1 1/3 cup flaked coconut

1 1/3 cup chocolate chips

1 1/3 cup chopped pecans ( or walnuts)

1 can condensed milk

Method

Preheat oven to 350f

Grease a square baking dish

  1. Combine the graham wafer squares & the butter then press them evenly & firmly into the prepared pan
  2. Put the coconut evenly over the crumgs
  3. Chocolate Chips over the coconut
  4. Pecans go over the chocolate chips
  5. Pour the condensed milk evenly over the pecans
  6. Bake in the preheated oven until nicely browned approx 25-30 minutes
  7. Let cool completely before slicing *** I slice them and then freeze them with a bit of space between each square or in paper muffin cup liners so I can take out as much as we want to eat whenever we want!

Salmon, Corn, Tomato & Arugula Salad

I have never poached salmon before but for this recipe, Salmon, Corn, Tomato & Arugula Salad I had to try! I like my salmon  many ways… broiled, pan-seared, BBQ etc. When I saw this recipe for a one-pot dinner where the salmon was poached, I had to try it!

I posted this recipe a few summers ago but it is great any time of year!

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Shredded Potato Kugel

I love kugels of all kinds & this Shredded Potato Kugel is one of my favourites! If you don’t know what a kugel is, the definition is “a kind of sweet or savoury pudding of noodles or potatoes” ( I have recipes for other kind of kugels, vegetable kugels)

Shredded Potato Kugel is simple & straight forward… there aren’t any extras in it, just potatoes, onions & eggs,

The recipe is from an old cookbook I have called The Spice and Spirit of Kosher Passover Cooking by the Lubavitch Women’s Organization published in 1981. The recipe was submitted to the cookbook by L Bravda, so I thank her for the recipe! I can not find this cookbook in print any more but here is one similar. (if you buy this book from the link provided I may get a small commission)

THIS IS AN AFFILIATE LINK

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I double the recipe when I am having a lot of people at my table & bake it in a huge pyrex baking dish. I will give you the recipe as it is written which i baked in a 9×13 dish. ( I didn’t take pictures of the ingredients or method since it was different in quantity to the recipe….)

The kugel freezes beautifully. Let the kugel cool, cut it into serving pieces, then you can freeze it. If you will be using the whole dish then freeze it in the baking dish. Take it out of the freezer the day before serving it & put it into the fridge. Then reheat it covered to unthaw then uncover it so that the edges get just a bit crispier. Since this recipe makes a large amount of Shredded Potato Kugel & I like to make this for just Murray & I, I still cut the kugel into serving size squares & freeze them on a lined baking sheet out of the baking pan. Or, alternately you can wrap the individual pieces … put the pieces into a freezer container. Take out what you want for a meal!

Perfect for Passover & throughout the year! As a side dish this is delish with pan juices poured overtop if you serve it with brisket or roast chicken or turkey. As a dairy side-dish serve with some sour cream or plain Greek yogurt!

Here is the recipe

12 potatoes, I use russet potatoes

1 large onion

6 eggs

2 tsp salt

oil for the pan

Method

Generously grease a 9 x 13 baking dish

*** I use my food processor to grate the potatoes & onions. You can grate by hand if you do not have a food processor but be careful .. don’t want to grate your fingertips!

  1. Peel & grate the potatoes, drain them & put them into a big bowl
  2. Grate the onion & add to the potatoes, mix them throughly so the onions are distributed amongst the potato
  3. Beat the eggs
  4. Mix the salt into the eggs
  5. Pour the eggs & salt over the potato & onion mixture
  6. Mix really well
  7. Pour this into the greased baking dish
  8. Bake in a 350f oven for 1 1/2 hours… or until it is brown around the edges & done!

Enjoy!