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If you ask me, kugels are the best part of Passover. Put together in a casserole dish these sweet and savory dishes are my absolute favorite dish on the Seder table.  It was always about the kugel with me from the time I was a kid. This is an awesome recipe from a family friend which came to me via Karyn, so thanks Judy and thanks again Karyn. I used to make this recipe all the time and over the years I replaced it with something else and completely forgot about till another friend asked me for the recipe. Karyn came to the rescue. This is a delicious sweet addition to the table and if I remember correctly everyone loved it. It is easy and not too many ingredients and hardly any steps at all. Enjoy! Happy Passover.

Plan ahead:

Kugels can be made a day or two ahead. On the…

I stumbled upon this recipe in my recipe file, haven’t a clue as to where it’s from but it looked good and I tried it and it is definitely worthwhile. Very easy to make and small prep time. It’s nice to make this with a few different fruits , I used apples, pears and strawberries. Use whatever fruits you like, but I will say that the strawberries added the zing it needed, I wouldn’t omit them. I used a whole pint of strawberries and sliced them thinly. Pretty tasty for a Pesach cobbler.

Ingredients:

3 large eggs (room temperature)

3/4 cup sugar

1/4 cup Vegetable oil

3/4 cup matzo meal

2 tablespoons potato starch

6-8 cups fruit, peeled and sliced like apples, pears, and strawberries ( I used a whole pint of strawberries, 2 apples and 2 pears)

1/8 cup cinnamon sugar ( you can just make this yourself, 1/8…

This is a very easy and light salmon recipe that is perfect for dinner. I used 2 tablespoons of light mayonnaise but feel free to omit it.   I would cook for a very short time next time and check the doneness of the salmon frequently. It really only needed 8 mins. to roast , and about 3 minutes with sauce on it under the broiler. You can always brush a little more sauce after it is cooked. You’ll just want salmon to be cooked through perfectly–not over and definitely not undercooked. I used a silicone brush to put sauce on salmon and was left with a lot of sauce so I served on the side. Don’t be afraid of the mayonnaise because you really only use such a small amount on the fish itself. The lemon and garlic give it another layer of flavor in addition to the mustard/maple flavor. This is so easy and try…

I must say that the first time I saw this recipe for one-pot pasta I was hesitant. I read up on it and found out that the actual recipe for this one-pot pasta hailed from Puglia. So for all of those “haters” out there I am just saying that I did do my homework here and found out that yes they do this in Italy and original recipe was from there. OK that’s enough of that. It doesn’t really matter where it’s from now does it? I have made 2 versions of this type of pasta and all I can say is yum. I will also add that you need to be a little bit more attentive during the cooking but the result was fabulous. We loved the creaminess and the pasta came out perfectly al dente.  You just don’t want to overcook it, taste for doneness and sit down and eat. It was delicious…

This is a soup, and a little like a stew, and I think Rachael Ray calls it a stoup, because it’s a little bit stew and a little bit soup. I combined a lot of different recipes for this one, and used a lot of ingredients from the pantry as well. I served with a toasted baguette with goat cheese. A perfect ending to a very cold winter’s day. And did I say filling? it is a meal in itself. There are like a million ingredients, but it really did make this soup wonderful. I enjoyed the prep, it’s very therapeutic. Also I find it is very very important to read through a whole recipe before starting to cook, because you don’t want any surprises 1/2 way through and I always set out all of my ingredients before I start cooking, don’t want to be running around looking for an…