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!

Sweet Potato in Orange Sauce Casserole

This Sweet Potato in Orange Sauce Casserole is delicious!

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 →

Vegan Scalloped Potatoes

I have been making these Scalloped Potatoes for years. They are vegan….parve… which is perfect for us! 

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.

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)



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


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!


Ah…Prune Plums

It is a sure sign of fall when the stores get Prune Plums on the shelves! I could not resist buying the large container of them at my local Costco last week, but really, Murray & I can not eat all of those ourselves so it is time to make Plum Cakes. I have two delicious recipes on this site so I am going to share them both with you & then I am going to get baking! Let me know if you try wither of these & what you think in the comments!

Continue reading “Ah…Prune Plums”

Some Dishes for Rosh Hashanna but you don’t have to be Jewish to make & love these recipes!

The dishes I am posting here are just so good! And, as the title of this post says you don’t; have to Jewish to enjoy them! The recipes I have included in this post are: Gefilte Fish in the Instant Pot, Chicken Soup in the Instant Pot, Sweet Noodle Kugel with Apples & Raisins, Sweet & Sour Baked Eggplant, Butternut Squash Kugel, Sweet Potato in Orange Sauce Casserole

I will post some dessert ideas in another post!!

Continue reading “Some Dishes for Rosh Hashanna but you don’t have to be Jewish to make & love these recipes!”

Blueberry Pudding

This delicious Blueberry Pudding is a lovely dessert.

I have the recipe in my recipe binders], but I do not know where I got it from! I cut it out of a magazine years ago. It is one of the recipes I saw one time, & thought it would be good- then did not make it! I have to say that I missed out on years of enjoying this Blueberry Pudding!

This Blueberry Pudding has a cake-like texture studded with blueberries, not too sweet which is perfect so you get the real taste of the blueberries.

Very easy to make with few ingredients. You can use fresh or frozen blueberries, though the original recipe calls for frozen blueberries. I like to bake with frozen blueberries to save time.. otherwise I wash & dry the blueberries then sort through to make sure none of the fresh blueberries are moldy, so I prefer to use frozen ones! And, if you keep a bag of frozen blueberries in the freezer you can make anything whenever you want! like these Blueberry Muffins or Blueberry Galette

You can serve this with some ice cream or whipped cream is delicious. On its own is great too ( I sprinkled it with some icing sugar but it quickly got absorbed into the Blueberry Pudding!)

A few recipe notes- This overflows a bit so the bottom of the oven will get some butter on it… my suggestion would be to but a foil lined baking sheet on the oven rack below the baking dish to catch any spills ( I always forget to do this & then regret it!!_. Also note that there is melted butter on the top of this when it comes out of the oven & this is puffed up a bit…as it cools the butter soaks into the pudding & it deflates…

Here is the recipe


4 cups blueberries, frozen

3/4 cup packed brown sugar

1 tbsp + 1 cup flour

1/2 cup butter, cut into small cubes

1 cup milk

1 egg, beaten

2 tsp grated lemon peel

1/2 tsp vanilla extract


Preheat oven to 350f

Grease a 9 inch round pie plate and the batter filled it up to the top! So next time I am going to use a bit of a deeper dish

1. Put the blueberries into a bowl, add 1/4 cup brown sugar sugar & 1 tbsp of flour. Mix to coat all of the berries

2. Put the blueberry mixture into the prepared baking dish

3. In a bowl, combine the remaining 1 cup of flour with the butter until it resembles a coarse meal. You can use your fingers for this, 2 knives or a pastry cutter. If you want to use a food processor, just pulse until it is to the texture you want & not too fine.

4. Add the remaining 1/2 cup of brown sugar, milk, egg, lemon peel & vanilla. Mix to combine.

5. Pour the batter into the prepared baking dish

6. Bake for about 55 minutes until it is firm in the centre & golden brown. Let cool for at least 10 minutes before serving. You can eat this warm or room temperature. If you want, you can warm up leftovers in the microwave briefly.


This dish is very full!! So move it to the oven carefully!!! Or, use a deeper pan