This is my easiest Charoset and maybe this year we just have a little bit of this on the table for tradition sake. It’s traditional in the sense that it’s an Ashkenazi (Eastern European) recipe. I add a little brown sugar instead of white sugar and it gives it just a bit more character. Remember, while a reminder of the mortar used in making bricks for Pharaoh, charoset is really just a sweet condiment of apples and wine!
Have a Sweet Passover !
3 medium Fuji apples (or any other kind you like), peeled, cored and finely diced (use processor to make your life simpler) I usually use whatever is in the house, but on Passover I go through so many apples, so buy what you like (I always like Granny Smith because they are nice and tart)
1 1/2 cups walnuts, chopped (buy them pre-chopped)
1/2 cup sweet red wine such as Manischewitz Extra Heavy Malaga or just Concord Grape is fine
*20 pitted dates, chopped; or 1/2 cup golden raisins (optional)
1 1/2 teaspoons ground cinnamon
1 tablespoon packed brown sugar
*for a bit of extra added flavor you can add 1/2 teaspoon of powdered ginger (optional)
After chopping apples, stir all ingredients in a large bowl. Keep in refrigerator ’til ready to serve. Serve at room temperature. You can also pulse everything together in processor, just be very careful not to over-process. I often do this to save time. You don’t want it too fine, so just go gently with the processor if you go that route. I do it in the processor, and I know exactly how I like it to come out, so go easy with the chopping. If it’s a little dry or too thick, you can always add more wine. I find this always tastes better after it sits and allows the wine to really soak and ripen for 24 hours. Before serving, check for consistency and add a little more wine, if necessary.
I have always felt obliged to have this recipe on my Thanksgiving table because everyone wants it. Even if this year is a “micro” Thanksgiving I will have it on the table. A its the easiest thing to make and B everyone loves it. Believe it or not children and adults alike will always look for this tasty concoction of sweet potatoes and marshmallows. It just wouldn’t be the same without some version of this. It is easy and I just felt I owed it to all of you to pass it along. It is especially good for those of you who need to bring something to someone’s house, and don’t have time for fuss and muss. So here you go. And those darn mini marshmallows which you just gotta have. I have to admit that I love this recipe!
1 stick unsalted butter
1 cup light brown sugar
3lbs. Sweet Potatoes or Yams or you can even make this easier and use 2 cans of Bruces Sweet Potatoes drained
1 small can (I like 8 oz.) crushed pineapple (optional)
1 teaspoon cinnamon
1 teaspoon ground nutmeg
*1/2 cup chopped pecans obviously optional
mini-marshmallows (1 bag will more than cover it) or one jar of marshmallow topping
Preheat oven to 325 degrees.
Melt butter in a saucepan over medium heat. Add brown sugar and melted butter and pecans if you’re using them. Simmer for a few minutes. In the meantime, place drained yams in a large bowl and mash them (you can leave a few chunked pieces.) If you’re cooking your sweet potatoes , peel and cut into quarters (cubes) fill a large pot of water to cover potatoes , add a little salt to water and bring water to boil. Boil for about 12 minutes till you can pierce potato with a fork easily. Remove and drain potatoes. I always place my potatoes back in pot to steam off excess water.
Pour sugar/pecan and pineapple mixture over the yams. Stir until combined thoroughly. Add in cinnamon and nutmeg. Transfer to a pie pan, actually any baking dish will do. Oven to Table is perfect here. Bake for about 15 minutes. Then remove, put mini marshmallows on top to cover, and raise the oven to 400 degrees. Bake for an additional 10 – 15 minutes to brown the marshmallows. Don’t let it burn.
This recipe has been around pretty much my whole married life. If there is a turkey on the table, there is cranberry crisp next to it. It originated from my friend Karyn, and we even make it for Passover with matzoh farfel. It’s so sweet and delicious that it could really be a dessert. We love it with our meal; love the sweet and savory thing. You can’t eat too much of it, it is so rich. It is also very dangerous to have in the fridge the next day, so try to give it to everyone who wants to take home leftovers. This tastes good either hot out of the oven or at room temperature. Some people may even want to make it as dessert and serve with vanilla ice cream, but the Kolens don’t. We always serve it as a side dish and it is awesome however you serve it. Thanks again, Karyn.
I suggest reading through the entire recipe before making it.
4 medium apples ( I use all different kinds)
1 can (1 lb.) whole cranberry sauce
1 tsp. cinnamon
1 cup uncooked quick rolled oats
1/2 cup flour
1 cup dark brown sugar, firmly packed
1/2 cup unsalted butter–melted
*for a larger crowd you can easily double this recipe — as is should serve 8 -10
Preheat oven to 350 degrees and spray 9×13 baking dish with Pam.
Peel apples, slice them, then arrange in baking dish. Sprinkle with cinnamon. Spoon cranberry sauce over the apples.
Separately, stir rolled oats, flour, and brown sugar together. Melt Butter and let it just cool for a few minutes then mix in with oats and brown sugar till nice and crumbly. Sprinkle this over cranberry layer. Bake at 350 degrees until apples are cooked and top is lightly browned. The entire mixture will be bubbling and your house will smell divine. You will bake about 40 minutes to an hour. You can make ahead of time, and then on the day you need it, just heat it up until it bubbles. I usually make this a few days ahead, because it’s that much less that I’ll have to do the day of. This can definitely be made ahead of time so you can make it way ahead and freeze it. If you freeze it, take it out of freezer a day before you need it, and then heat it up the day of. (Make sure it’s completely defrosted before heating up)
When you re-heat , pre-heat oven to 350 degrees and cover with foil for first 1/2 hour and then remove foil for last 1/2 hour till it starts to bubble.
This has to be one of my all time favorite side dishes for Thanksgiving. It really would be great any time of year but for some reason it only gets made for Thanksgiving. It’s super easy and super delicious. My friend Audrey gave this recipe to me many years ago, and it has become a staple on our thanksgiving table ever since. It just wouldn’t be Thanksgiving without it. It is a favorite in our family. Can be doubled easily, just make sure your baking dish is large enough.
1/2 cup butter (unsalted) 1 stick
1 8 oz. sour cream (lite is OK but not fat-free)
1 8 oz. can sweet corn (drained)
1 8 oz. can creamed corn
1 8 oz. pkg. corn muffin mix
2 eggs, lightly beaten
Preheat oven to 350 degrees.
Melt butter, mix in beaten eggs, then add the rest of the ingredients.
Pour into glass baking dish (Pyrex is good and I spray it first with a good cooking spray like Pam or Bakers Aid ) 9 x 12 works fine, it’s not a very deep pudding.
This is by far one of my most favorite recipes ever! Super Easy and Super Delicious ! If you’ve been following me since the early days you’ve probably made this recipe by now. It’s perfection in a bowl . I’ve simplified the recipe along the way so that now it is just the way Joel and I like it. it’s pretty easy as long as you buy the squash pre – cut (available in every supermarket, and corner produce store). I just made my first batch of the season, and the squash is sweet and delicious. I always add a little butter to it, but you can totally leave it out. It tastes so creamy you’ll swear there’s cream in it, but really, there is none. I love a little freshly grated nutmeg in it too, but you can certainly just sprinkle in a very little bit of already grated nutmeg. I hope your family and friends enjoy this as much as my family does! It’s always on my table for Thanksgiving. A delightful way to start a dinner, or a delicious main dish served alongside a beautiful salad and bread. This can easily be made vegetarian by substituting chicken broth for vegetable broth, which is how I make it on Thanksgiving for Kerri, who is vegetarian.
*This can be made without cream so easily–but if you want a touch of richness you can add a little heavy cream into soup and mix in before serving. Totally not necessary but just saying.
And clearly this recipe can be cut in 1/2 for a smaller group– I usually use 2 packages of squash for 6 servings.
*feel free to put croutons on top or sprinkle some pepitas on top . It’s delicious just the way it is!! and wonderful for lunch the next day and will freeze beautifully.
4 pkgs. (approx. 4 lbs.) butternut squash (it’s doesn’t have to be exact)
3 tablespoons olive oil
1 large spanish onion, chopped
8 – 10 cups chicken or vegetable broth
*1 -2 tablespoons unsalted butter (for this serving size, I use 2 but it’s totally optional)
Kosher salt and freshly ground black pepper
*use whole nutmeg – you just grate a little in for flavor. I always tend to use whole, but grated will do. It’s just a touch of it–if I had to guess, I’d say 1/4 teaspoon to 1/2 teaspoon depending on your taste
*if you really want to top it off with a touch of cream you can . Just add a little heavy cream to the soup and blend it right in at the end. Honestly it’s not necessary but it def adds a a layer of richness!
In a heavy Le Creuset (or any other ample size large pot), I heat 3 tablespoons of olive oil. When oil is heated, put in onion and about 1/2 tablespoon of kosher salt. Sweat out the onions until they are translucent (approx. 5 – 8 minutes). If you’re using the butter, add it now too. I then add all of the butternut squash and mix the onions, oil and butter as best I can all over the squash. Next, add enough broth to cover the squash (I used approx. 10 cups of chicken broth to cover). I keep the remaining half a box of broth in case I need it later. Return to a low boil, then bring to a simmer. I let it cook a very long time–at least an hour until soft–and then I turn off the heat and let it sit for a while. I like to make it early and let it sit for as long as possible, because the squash gets very soft. Then right before I am about to serve, I use an immersion blender and blend it into a beautiful smooth soup. If you need more broth, add it as you blend. This is also your salt, pepper and nutmeg moment. Season to taste and blend just until smooth. I leave it in the pot until I need it and then gently warm it up. This soup will keep in the fridge for a few days. It can be frozen as well. Upon defrosting you may need to add more broth. Sometimes I serve this soup with beautiful croutons if I can find them in specialty stores, but it is delicious and beautiful on its own, and very good for you! My family loves it , and I hope yours does too.
It’s Fall and that means it’s soup season and time to cook up some heart-warming soups! Pumpkin Lentil Soup is a delicious, hearty soup that you and your family will love.
This soup can wind up on my Thanksgiving Table if I don’t make my Butternut Squash Soup. It’s hard to get canned pumpkin any other time of year, so I take advantage of it now and pick up a few extra cans and try to make it throughout the winter. Warm, hearty and pretty healthy. And what’s a little butter between friends? You can freeze this ahead of time and take it out for Thanksgiving. For the holiday, it’s always between this and Butternut Squash Soup, and I like that they can both be vegetarian.
*this can be doubled but no need to double the butter (just add a little bit more) or see note below on butter
1/2 cup butter (unsalted)– or you can use 1/4 cup unsalted butter and 1/4 cup Olive Oil
2 large onions (spanish) chopped
1/2 cup lentils (if you can find red lentils, buy them because they look beautiful for Thanksgiving and give the soup a lovely orangey color)
5 cups vegetable or chicken stock
1 1/2 cups canned pumpkin (make sure it’s not pumpkin pie filling)
1/8 teaspoon dried thyme
1/8 teaspoon marjoram
Kosher salt and freshly ground black pepper, to taste
Melt butter in large stockpot (Le Creuset). Saute the onions until translucent and golden, then stir in the lentils and the stock. Add pumpkin and herbs and salt and pepper. Bring to a boil and then lower it and let it simmer for about 1 1/2 hours.
I use an immersion stick blender to puree it. It becomes rich and creamy. Of course you can leave soup as is without pureeing it at all. And another is to not puree it all the way. If soup is too thick use the broth as needed adding a little bit at a time to reach a good consistency. If you’ve run out of broth you can always add water just always check seasonings after adding liquid.
*soup freezes just fine but you’ll need to add broth/water after you defrost and heat up
Pumpkin Season is here and I love Pumpkin. I love baking this bread because the smell in the house is beyond. It’s hard to believe that there is no butter in this moist, delicious bread. You can make this bread and freeze it because it will freeze so well. You can even double the recipe if you have two loaf pans, and eat one now and tuck one away for another day like Thanksgiving. It’s a nice thing to bring to someone’s house as a gift as well if you’re so inspired. Also, this bread is loaded with aromatic spices. This recipe will make one perfect loaf.
*this bread freezes beautifully for up to 8 weeks. Double wrap it in plastic and put in a resealable plastic freezer bag, and put the date on it. Defrost, still wrapped in the plastic to avoid condensation on the bread. I take out of freezer the night before I’ll be using it.
2 cups all-purpose flour (I sift)
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 large eggs, room temperature
1/3 cup water
1 1/2 cups sugar
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup canola oil
1 teaspoon pure vanilla extract
1 cup chopped walnuts (obviously this is optional)
You will need a 9 x 5 inch loaf pan, parchment paper, large bowl, medium bowl, whisk, silicone or rubber spatula.
Preheat the oven to 350 degrees and position oven rack in the center of oven.
Lightly coat the loaf pan with melted butter and dust with flour, or spray with Pam. I line my loaf with a piece of parchment paper that extends one inch beyond the edge of the pan (this makes it easy to life the bread out. It is optional , just make sure you grease pan in one way or another first. If you’re not comfortable working with parchment paper, skip it. I like it but it can be tricky in a loaf pan. Just grease well, or give it a good spray.)
In a large bowl, sift the flour. Then, whisk together the flour, baking soda, cinnamon, allspice, cloves, ginger, and salt until thoroughly blended. In a medium bowl, whisk together the eggs and the water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla extract and blend well. Add the pumpkin moisture to the dry ingredients and whisk until well blended and smooth. Add the walnuts and stir until they are well distributed. Use a spatula to scrape the batter into the prepared loaf pan.
Bake for 55 – 65 minutes, until the bread is firm to the touch and a toothpick or cake tester comes out clean from the center of loaf. I let it cool for about 10 minutes, then I turn it out onto a rack to cool completely. I don’t freeze it until it is completely cool.
This is truly traditional Jewish comfort food made with buckwheat grains and bowtie noodles. I love it and grew up eating it and try to make it a few times a year. It is super easy and super tasty. If you’ve never made it why not start now. It’s a wonderful side dish to any meal and it can be vegetarian for all of those who need some extra vegetarian dishes on their tables.
Kasha comes in a box. There are different types of Kasha and almost all will work. I use medium or coarse granulation. Wolff’s brand is really wonderful so look for it and for this recipe I follow the directions on the Wolff’s box of Kasha. I actually had to order it on Amazon this year since I couldn’t find it in Colorado.
If you’re looking for an easy side dish to put together now is the time to look at this great recipe. This is also our go to the night before Yom Kippur. It’s tradition and delicious and comforting all at the same time.
1 white/yellow onion thinly sliced or you can use chopped onions , entirely up to you.
app. 2 tablespoons vegetable oil you may need a little more and may want a bit more to drizzle at the end plus more — probably 1/4 cup in total
Kosher Salt and Freshly Ground Black Pepper–to taste
*1 small box button mushrooms sliced 8 ounce box — mushrooms are totally optional but sometimes I feel like they add a little something
1 cup kasha, medium or coarse granulation– I use Wolffs Kasha and follow instructions on the box which I have written below
1 egg for kasha as per instructions on the box
2 cups chicken or vegetable broth as per box instructions
Cook the pasta according to directions on box for al dente.
Saute’ the onions in vegetable oil , salt and pepper until they just start to soften, about 5 minutes. I use a medium size frying pan large enough to add in the pasta, and make sure you have a tight fitting lid.
Add the mushrooms and sauté until they start to soften as well, a few more minutes , set aside. Place mushrooms and onions in a bowl and you’ll use same frying pan to cook kasha.
Coat the kasha in a slightly beaten egg. You’ll just place kasha in a bowl and put beaten egg on grains. This will help the grains not to stick to themselves while you are cooking them. Make sure the grains are completely coated with egg. Put the kasha in the same frying pan, set over a fairly high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for a few minutes till toasted and the egg has dried on the kasha and kernels are brown and mostly separate. Kasha instructions for cooking are usually on the box as well. Then I pour in the broth that I am using, a little margarine/butter is OK as well ( app. 2 Tbsp) bring to a boil, cover tightly, lower flame to simmer and cook for 10 minutes till kasha is fluffy–these are the directions on the box that I follow .
Add back in the mushrooms and onions and combine with chicken broth. Cook box of Bow Tie Pasta according to directions on box al dente.
Bring to a boil and cook over low heat covered tightly. Check on it after 10 minutes or so to make sure the kernels are tender and the liquid has absorbed. If not, cover and continue steaming for another few minutes till all liquid is absorbed.
Adjust seasoning with more salt and pepper if you’d like, mix in cooked pasta, and if you’d like drizzle a little more oil on it. I like to do it all in a large enough frying pan to hold pasta . You can always mix in pasta in a large bowl separately. I like it in frying pan on stove top till I serve it. You can always make ahead and heat up in oven at 350 degrees in a pyrex dish, you’ll most likely need to add a little oil if you do so.
*Wolff’s Kasha has directions for cooking kasha on the box. It’s pretty much the same , I just add in the mushrooms and onions for more flavor.
this is an old recipe of mine that I’ve played around with and it makes a perfect side dish anytime of the year. not too difficult to make , takes a little playing around but pretty easy . I used Manischewitz egg noodles in a toasted barley shape this time. you can use pearl barley which is available in almost every supermarket out there. i have to say this product worked very well. Not exactly Mushroom and Barley?? but barley shape egg noodles
1/4 cup butter or margarine
1 3/4 cup Pearl Barley or any kind you can find ( I used Manischewitz egg noodles in a toasted barley shape) it doesn’t have to be toasted it can just be regular barley shape noodles. I love to use this product , it’s usually found in kosher section.
1 lb. fresh mushrooms sliced
1/2 spanish onion chopped
2 – 3 cups chicken stock
1 tablespoon vegetable oil
Freshly Ground Black Pepper
I use a very little bit of vegetable oil ( maybe 1 tablespoon) and saute onions, then mushrooms till cooked down. I salt and pepper generously here. I remove the mushroom/onion mixture from saute pan, wipe the pan clean with a paper towel . melt butter or margarine in pan, brown the barley/noodles for about 4 – 5 minutes, move it around as you brown it. in the meantime transfer mushroom/ onion mixture to a 9 x 13 baking dish (spray with pam) when barley/noodles is browned place in dish with mushrooms and onions and mix well. add 2 cups of chicken broth. cover with aluminum foil, and bake in oven covered at 350 degrees for app. 45 minutes. remove from oven, and add a little broth, depending on how dry it is, i would say i added about 1/2 cup , you may need to add more, add the 1/2 cup and mix well and see if you need more, not too watery, keep it dryer. cover, and i put it back in oven for 10 to 15 minutes. taste for salt and pepper. and there it is. very delicious.
This chopped salad is a great addition to any menu or add a protein and make it a meal which would be ever so perfect! It contained fresh vegetables and a salad all in one! Perfection in a bowl. This is what I did and what veggies I used, feel free to use the vegetables you would love. These were the quantities that worked perfectly though. I won’t lie it took some prep for this and a good idea would be to chop a lot of the veggies ahead of time and have them ready. Avocado and lettuce must be added right before serving though. Dressing and veggies can be made ahead of time .
*I served as a side dish and it was generous for about 6 -8 servings , if you’re using for a main probably 4-6.
2 Tbsp. red wine vinegar
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. Dijon Mustard
1 garlic clove–minced
1/2 tsp. kosher salt plus a little more to taste at the end
1/4 tsp. freshly ground black pepper plus more to taste at the end
1/4 cup good extra-virgin olive oil
1/2 lb. green beans, trimmed and cut into small pieces — about 1/2″
2 medium carrots, cut into small pieces
3 ears of corn, cut kernels off cobs
1/2 pint small cherry or grape tomatoes cut in 1/2
2 ribs celery, cut into small pieces , about 1/2″ pieces
1 red bell pepper, cored and cut into small pieces , also about 1/2″ size
1/3 cup finely chopped red onion
1 head romaine , chopped
1 large ripe avocado, peeled, pitted and diced
1/4 cup finely grated Parmesan Cheese
Bring a large pot of salted water to a boil.
Meanwhile in a large bowl, whisk together vinegar, lemon juice, mustard, 1/2 tsp. kosher salt, garlic, and 1/4 tsp. black pepper. Lastly, whisk in the oil slowly. Set aside.
When water comes to a boil, add cut up green beans and carrots to boiling water and cook until tender, about 5-6 minutes. Add corn and cook a couple of minutes more. Drain in a colander and rinse under cold water, let veggies completely cool down. I let them sit till they were completely cool. Give vinaigrette a quick whisk, and add veggies to the bowl. Add in the tomatoes, celery , bell pepper and onion and toss well. Set aside and let marinate for at least 1/2 hour. I probably let it sit in marinade for about an hour.
Right before serving, add chopped romaine, avocado and parmesan . Taste for salt and pepper and add as needed. Toss gently to combine.