The Slow cooker is our best friend during ski season, and ski season has officially begun in our family. There is nothing like coming home from a long ski day, to a warm and hearty chicken noodle soup, packed with vegetables and tender chicken. This soup will be a sure hit among skiers and non-skiers alike! (Adapted from Cooks Country)
The first time I learned about fish tacos was when we moved to Colorado – they are a big deal here…Unlike meat tacos, fish tacos are served in a soft corn tortilla, topped with smoky and spicy grilled fish, crunchy slaw, salsa and a lime infused sour cream – which together make the perfect bite. Use your favorite store bought salsa, or try this fresh salsa for an extra treat. (Adapted from Bobby Flay)
If you are looking for a delicious meatless fall meal, try this vegetarian chili. It is packed with veggies and warm spices and the bulgur gives it a great meat-like mouth feel. The best part, of course, is the great toppings that everyone gets to choose for their bowl: sour cream, jalapenos, avocados and cilantro. And don’t forget to serve with your favorite cornbread on the side! (Adapted from Moosewood Cookbook)
This is our go to salad and dressing, which you can throw together while someone is setting the table. My favorite way to make this dressing (or any dressing) is to put all of the ingredients into a small jar with a lid and shake it well. Once you get the hang of it, you can switch up the vinegars, oils and spices and make it your own!
Butternut squash and Sage are a classic fall combination. This pasta dinner with carmelized butternut squash, leeks and crispy sage, topped with parmesan cheese has that great combination of salty and sweet.
What’s not to love about sausages simmered in a sweet and spicy sauce with peppers and onions? This is a great way to have a “hot dog night” and get lots of veggies in there at the same time. We love to eat these in hoagie rolls, with a side of our favorite baked beans from our cousin Philip.
You may have already met our cousin Philip on this site - he is a great cook. These beans simmer with a cinnamon stick and fresh orange, and the result are baked beans like you’ve never had them before. These are a great side for any BBQ or with sausage, peppers and onions.
Grilling a Thanksgiving Turkey? You heard me right… This has become our annual Thanksgiving tradition, as untraditional as it is. Not only does grilling a turkey take half the time as roasting it in the oven, but the smoky flavor is a nice break from the traditional roasted bird. If you’re up for something new, give this preparation a try.
I have tried everything from raw cranberry relish to Jellied Cranberry Sauce with mandarin oranges and nuts, and this cranberry sauce is the one that I always come back to. It is simple, uses real cranberries, and just a few powerful ingredients – cinnamon sticks and orange zest - to add a warm and bright flavor that complements the cranberries.
When I was growing up, my mom didn’t only make stuffing only on Thanksgiving, we ate it on other Jewish holiday meals. What better accompaniment to brisket and saucy chicken, than a challah stuffing! The secret to this stuffing is dried apricots that lend a sweet and tangy flavor along with the parsley and vegetables. I always have extra challahs in my freezer and when my freezer needs to be emptied, this is a great recipe for making more room in there!