Crispy Root Vegetable Latkes with Beet Applesauce

Latkes made with boiling potatoes instead of starchy baking ones, really? And with celery root, rutabagas and parsnips? You must be kidding. What would our forefather's say? "Well" I would tell them, “I still fry them in oil so I’m honoring Hanukkah.”

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Gold Potato & Root Vegetable Gratin

A new casserole to be thankful for.

Gold Potato, Root Vegetable Gratin Tired of trying to revamp that green bean or broccoli casserole to fit today’s dietary standards, here is a new one just in time for the holidays. It may not be as colorful, but it is more nutritious, packed with vitamins and absolutely delicious. .

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Pasta with Shrimp, Peas & Cherry Tomatoes

When I need dinner in a hurry, I often throw whatever I have on hand into pasta. Shrimp from my freezer, tomatoes from my fridge, pasta in my pantry and basil on my window sill.

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Cornbread Stuffin' Muffins

Stuffing Muffins.jpg

Baking stuffing in muffin cups has many advantages. These  are universally popular, because it seems everyone likes cornbread. Here are several other advantages:

  • Each cup is an individual portion.

  • They have something for everyone--crispy on the outside and moist within.

  • They are easy to dish up.

  • They can be frozen and reheated.

  • They are incredibly easy to make. If you purchase onions and celery already cut, you don't even need to take out a knife.

  • If you use vegetable stock or broth, they can be vegetarian.

Cornbread Stuffing Muffins

1 tablespoon butter or margarine
3 cups packaged onion and celery chopped for stuffing
4 cups packaged cornbread stuffing (about 8 ounces)
1¼ cups vegetable or chicken broth or stock
½ cup canned creamed corn
1 teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon poultry seasoning
1 egg, lightly beaten
1 tablespoon chopped fresh sage
Small sage leaves, for garnish, optional

  1. Place rack in upper third of oven and preheat to 400 degrees. Spray 9 or 10 muffin cups with nonstick coating.

  2. In a large skillet over medium-high heat, melt butter. Add onion and celery and cook until soft, about 8 minutes.

  3. Place stuffing mix in large bowl. Stir in broth, corn, salt, pepper, poultry seasoning, egg and sage. Stir in onion mixture. Spoon into greased muffin cups. Do not pack them down.
    To make ahead: Unbaked muffins may be refrigerated overnight.

  4. Bake in top third of oven for 20 minutes or until tops are crisp. Insert a knife into the edge and remove.
    To make ahead: Muffins may be held at room temperature for up to 8 hours. Reheat at 400°F for 3 to 5 minutes until hot.

  5. Before serving, garnish each with a small sage leaf.

Makes 9 or 10 muffins, depending on how full you like them.

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Toasted Israeli Couscous Salad with Sun-Dried Tomatoes, Arugula & Pine Nuts

Next time you need to bring a dish for a luncheon or dinner or are looking for an easy-to-prepare dish to complete any meal, make this delicious toasted couscous salad. Like the basic black dress, it is so versatile it fits in anywhere. I call it my go-to salad and once you make it, I know it will become yours, too. 

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