Gluten-free

You Say Tomato…I Say Heirloom Tomato Salad
heirloom tomato saladLeafy salads are fresh and delicious, but take quite a bit of prep time.  Soaking, rinsing and drying lettuce just seems to take forever.  Here is one salad that go from the refrigerator to the table in record time.  It uses an assortment of tomatoes and optional scallions.  Rinse, slice, dice, halve or leave small tomatoes whole. Then, dress it. That’s it.  Period.

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Davida’s Simple Roasted Corn Salad

roasted corn salad-finished

This simple salad is one that you can prepare when you think you have no salad ingredients at hand because it uses simple ingredients including…wait for it….canned corn.

This recipe was developed by my youngest daughter, Davida.  We had an ongoing friendly disagreement.   I was certain that a good corn salad recipe required fresh or grilled corn and she was determined that she could create a recipe with canned corn that was just as good.

I was wrong and she was right.

Davida developed a roasted corn recipe that uses canned corn and is even better than any grilled corn salads we have enjoyed in the past.  It has excellent texture and taste.  It is simple and it is delicious. Best of all, it can be served hot, cold or at room temperature.
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Crockpot Lentil Soup with Optional Parsnip and Kale

My daughter, Michelle, moved to California after getting married last June. She is a newly-inspired cook and it is so exciting for me to learn new recipes and plating ideas from her. A few weeks ago, when the weather was very cold on both coasts, she asked me to share some crockpot soup recipes with her. A crockpot soup would allow her to quickly start the soup before leaving to school in the morning and enjoy it for dinner with her husband, Scotty. (more…)

Crunchy Arugula and Jicama Salad
 This recipe will wow your taste buds and your eyes with the peppery flavor of arugula, the crunch of jicama, the rainbow colors of baby heirloom tomatoes, the spiciness of the red onions and scallions, and the salty nuttiness of macadamia nuts.

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Low-Carb Cajun Salmon Fillets in Foil Packets

For me, the easiest part of my new low-carb, high protein diet is preparing the main dishes. I have just adjusted some of my basic recipes to fit the parameters of the diet, using spices and lo-carb vegetables to wow my palate. Since most sauces contain sugar and are therefore not allowed on my diet, I find that I must use spice combinations effectively in place of sauce. (more…)

Simple Crockpot Mushroom Soup: Low Carb

Don and I just started a high-protein, low carb diet.  I have to admit that I’ve never been on an official diet before and I’m excited for the challenge. I visited my local market today and spent hours perusing the aisles for ingredients that will work for this new diet. I bought items that I never thought that I would use, items like soy flour and sugar-free caramel syrup. Now the challenge will be to create exceptional flavor with new ingredients. I thought that I would start by modifying some of my favorite recipes to meet the parameters of this new diet. To keep the blog updated with these diet-friendly recipes, I have created a new category on the blog menu for low-carb recipes. (more…)

Crockpot Split Pea Soup..Simple and Hearty
Crockpot soups are hearty, delicious and really warm you up on those cold, winter days.  I love to start my soup in the morning and have it ready at the end of the day.  These soups are simple and flexible. Best of all, they freeze beautifully.

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Simple Rainbow Roasted Vegetables


For as long as I can remember, I have been making roasted vegetables for Friday night dinner. Years ago when our local pediatrician asked my kids what their favorite food was, they answered without hesitation, “roasted vegetables!”. (more…)

Colorful Red Cabbage Quinoa Salad, no oil necessary
Salads should be creative, colorful and fresh.  My family loves a salad at each meal and I am always on the hunt for new combinations and variations.
I usually try to eliminate or reduce the oil in salad dressings.  I find that the spices and acid components of dressings are essential for flavor and most of the time, the oil is unnecessary or can be greatly reduced.

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Simply the best pareve cholent…ever (with optional pulled beef brisket)

Tzippy Respler

Cholent is a traditional Jewish dish served on Shabbos.  Since cooking is prohibited on Shabbos, the cholent is prepared before the Shabbos and left to cook on an even temperature during Shabbos.

Over the past twenty plus years of marriage, I have tweaked my cholent recipe.  It started out as my father’s recipe and it still has the basic flavor of his cholent.  I have simplified and enhanced the recipe to suit the tastes of the ones closest to me.

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