Welcome to my blog. I am Dorothy, and I make a mess in my mess. Get it!
I love Lillie Stern Serviansky's cheese latkes recipe from Joan Nathan's Book Jewish Cooking in America. We make this recipe almost every year for Chanukah. It has become a family favorite. My mom gets excited when she has cheese latkes because her mother used to make a similar latke. Although the potato latke is king, this is the queen of latkes for our family.
French -Style Carrot Salad is such a simple dish, but it packs a punch of flavor. I got this recipe many years ago in a newsletter from the Washington Green Grocer. It looks pretty and bright; it is one of those salads that are so inexpensive to make but is an excellent addition to luncheon, picnic, or potluck.
Frittata is one of my go-to dishes if the week is going to be crazy busy. It is a quick meal, and if you put in enough vegetables, it is a one-pot meal. Just add a salad and/or piece of bread, and you have dinner. I make a large one because it makes excellent breakfast and lunches for several days.
Black bean flautas is one of those recipes that I have been making for about twenty years. When my husband and I were first dating, his family gave me a Vegetarian Times Cookbook. In that book, there was a recipe for black bean flautas, and I have been making them ever since. But like with any recipe, my family has changed the recipe to make it our own.
I love soup, and I make it year-round. I make all kinds of soups, and this is one of my favorites. All my stock or broth-based meat soups have a simple blend: broth, meat, lots of veggies, and a starch. My soups tend to be more of a stew and are a complete meal. When I make soups, I prefer to use a slow cooker because it can cook on the counter all day.
Southwestern Pasta is one of my oldest recipes. I first made this recipe when I lived in a small apartment with the original 1940’s kitchen. This recipe was originally from Vegetarian Times, but I have made it so long it has become my creation. This is a budget-friendly and quick meal.
The holiday of Pesach (Passover) is a fun holiday but a long one. We are not allowed to eat leavened foods for eight days. The dietary restrictions associated with this holiday can be challenging to find food my family enjoys. So, I was delighted to find this recipe in my synagogue's newsletter many years ago. It has become a family tradition that I make many batches of it every year. It is excellent as cereal with milk in the morning or on top of yogurt. It is a much-loved mid-day snack.
Mushroom couscous is by far one of my family’s favorite side dishes. In some ways, it outshines the main dish that I make alongside it for dinners. I came up with the recipe because my family loves mushrooms, and we add them to almost every entrée. So one day, I was making couscous, and on a whim, I added sautéed mushrooms, and this recipe was born.
This is a quick, simple, and meatless weeknight dinner,
