Author Archives: Jennifer

Honey Buttermilk Bread (with or without Dill) (in the Bread Machine)

As I mentioned, I found two great bread machine recipes recently. Here’s the second. I added fresh dill because I had a lot on hand, but this would be great without too. And don’t be intimidated by the buttermilk. So … Continue reading

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Oatmeal Honey Wheat Bread (in the Bread Machine)

I recently found two bread recipes that are amazing in the bread machine. Here’s the first; it makes the whole house smell delicious! Adapted from King Arthur Bread. Here’s what you need: 1 cup boiling water 1/2 cup oats (regular … Continue reading

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Pasta with Vodka Sauce

I filed this recipe away for a special time since the ingredients call for heavy cream, and I try not to use that too often in my cooking. But Thanksgiving rolled around, so I made it. And it was so … Continue reading

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Roasted Garlic and Fall Squash Pasta

This recipe was posted on Instagram from Half Baked Harvest. I tried it, but modified a few things to make what I found to be an excellent dish! Here’s what you need: 6 cups peeled and cubed squash (butternut squash, … Continue reading

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Coconut Milk Spiced Chicken with Dates

I recently found a version of this recipe in the LA Times, and decided to put it together yesterday. I made a few alterations, and ended up with something so delicious that my whole family was asking for seconds! Here’s … Continue reading

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YUM Kippur Noodle Kugel

For the month of September, Simon received a PJ Library book about “YUM Kippur.” Obviously the child in the story slightly misunderstood the name of the holiday, or the meaning of a “break-fast” (no, it’s not “breakfast”), but at the … Continue reading

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Korean Sesame Spinach

Have you ever had Korean barbeque, and tried all the small dishes that come along with it? This spinach, which can be served hot or cold, is one of my favorites. I came across this recipe in Koreatown: A Cookbook, … Continue reading

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Baked Eggplant and Orzo Casserole

This recipe originated with Yotam Ottolenghi, was then modified by Smitten Kitchen, and modified a bit more by me here. It’s chock full of veggies and really flavorful. Enjoy! Here’s what you need: 1 large eggplant, cut into 3/4 inch … Continue reading

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Best Broccoli Cheese Soup

Simon has been really into soup, and recently discovered the broccoli cheese soup at Subway. Wanting to eat a lot of veggies myself, I thought I could make some soup at home that was a bit healthier than the Subway … Continue reading

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Yotam Ottolenghi’s Lemon Poppy Seed Cake

What’s appealing about this cake, besides the fact that it’s a moist, sweet, delicious treat? It uses ingredients readily accessible in your pantry. And my kids loved it! Here’s what you need: 2 eggs and 1 egg white 1 cup … Continue reading

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