The crockpot is gaining popularity as weeknight cooking tool since it makes dinner preparation almost effortless. Baking potatoes in a crock-pot is pure genius. Serve potatoes with an assortment of  toppings and a fresh salad for a complete dinner. Directions: Wash and dry potatoes. Cover each potato in aluminum foil and place in a crock-pot. Cook... Read more

Thanks to Chaya Liker from Woodmere, NY for sharing this recipe! The slow cooking method produces a sweet side dish. Ingredients: 6 to parsnips 2 carrots 1 bag of pearl onions 1 tablespoon olive oil (optional) 2 tablespoons lemon juice 1 tablespoon honey rosemary parsley Directions: Preheat the oven to 300 degrees. Cut  up the parsnips and carrots... Read more

Thanks to Suri G. for sharing this recipe! This recipe yields two kugels. Make one for Shabbos and freeze the second. Ingredients: 1 (11 oz.) bag thin noodles, cooked and drained 1 (12oz.) bag wide noodles, cooked and drained 6 eggs, slightly beaten 1/4 cup bread crumbs 4 Tablespoons vanilla sugar 1 Tablespoon salt 3/4 cup oil 1 1/4 cups sugar 1/2... Read more

Thanks to Esther M. from Spring Valley, New York for sharing this recipe! Ingredients: 1 Onion 1 Green Squash 1 Red Pepper 1 Green Pepper 1 Orange Pepper 1 Yellow Pepper 5 tablespoons sugar Salt to taste Oil 36 Precut Flaky Dough squares. Directions: Shred the onions, squash, and peppers in a food processor, then Sauté for about 15 minutes. Add a... Read more

Thanks to Rochel Leiser from New Hempstead, New York for sharing this recipe! Ingredients: 1 large zucchini 3 eggs 1 1/2 cups sugar 3/4 teaspoon vanilla sugar 1 teaspoon  cinnamon 1 cup oil 3 cups flour 1 teaspoon baking powder 1 1/2 cups walnuts, optional 1 cup raisins, optional Directions: Preheat the oven to 350 degrees. Grate the zucchini. Mix... Read more

Thanks to Chaviva Edwards from Manchester, Connecticut for sharing this recipe! Ingredients: 1 carrot, shredded 1 jar baby carrots (or substitute two jars carrots and omit the shredded carrot) 1 teaspoon baking powder 1 cup flour 2 eggs 1 teaspoon lemon juice 3/4 cup oil 2 tablespoons honey 1 teaspoon vanilla 1 cup sugar 1 teaspoon salt Directions: Preheat... Read more

Thanks to Michelle Brodman from Southfield, Michigan for sharing this recipe! Ingredients: 1 1/2 pounds ground beef, lean 2 tablespoons onion soup mix 2 cans of baked beans 1 can of kidney beans 1 can of lima beans 1/2 cup ketchup 2 tablespoons mustard 1teaspoon vinegar 1/2 cup honey 1/2 cold water pepper to taste 2 garlic cloves, chopped Directions: Brown... Read more

Thanks to Chaviva Edwards  from Manchester, Connecticut for sharing this recipe! This Parve dish is perfect in the fall. Ingredients: 8 cups cubed, peeled sweet potato (or you can use canned yams) 1/4 cup parve half-and-half 1/4 cup maple syrup 1/2 tsp vanilla extract 1/2 tsp salt 1 large egg, slightly beaten Cooking Spray 1/4 cup all-purpose flour 1/4... Read more

Thanks to Chaviva Edwards from Manchester, Connecticut for submitting this recipe! This parve kugel is easily doubled! Ingredients: 2 cans (15 oz) creamed corn 1/2 cup margarine, melted 1/4 cup sugar (or honey) 3 eggs (egg substitute works good) 1/2 cup flour 1 teaspoon baking powder 3/4 cup non-dairy milk substitute (try parve soymilk!) 1/4 cup water 1... Read more

Thanks to Etti from Monsey, New York for sharing this recipe Ingredients: 1 bag orzo, cooked and drained 1 onion, diced 1 box fresh mushrooms 1/2 roll of salami, diced 2 tablespoons onion soup mix 2 tablespoons soy sauce salt pepper Directions: In a pan, sauté the onion and mushroom until onions are translucent.  Add diced salami and fry until slightly... Read more

Thanks to Elana of JewishHolidayRecipe.com for sharing this recipe! This Low-carb recipe takes just a few minutes to put together. You can use any vegetables, canned tuna or a mixture. Some of my favorite combinations are onion and tuna, mushroom and onion, or spinach and sun dried tomato. Ingredients: 9 ounces cottage cheese or soft cream cheese 3-4... Read more

Thanks to Rachel Leiser from New Hempstead, New York for sharing this recipe! These parve mini quiches look beautiful as a Yom Tov side dish. Ingredients: 2 zucchini 1 onion 1 carrot 4 eggs 1 cup flour 1/2 teaspoon baking powder 1 tablespoon sugar 1/2 cup oil salt and pepper to taste 24 (3″) mini pie crustsor a 9″ pie shell Directions: Preheat... Read more

Thanks to Gloria Kobrin of koshercookbook.net for sharing this recipe! Ingredients: 1 (9”-10”) par-baked crust (leave crust in flan ring on cookie sheet) 1 small head broccoli- florets only 2 scallions 2 tablespoons unsalted margarine/butter 3 eggs 1 cup heavy cream ½ cup milk ¼ cup grated Parmesan cheese ½ teaspoon freshly ground black pepper Equipment:... Read more

Ingredients: 1  lb. small red potatoes, halved 1  cup fresh green beans, trimmed and cut into 2-inch pieces 1/4  tsp. salt 3  Tbsp. olive oil 1  shallot, chopped 2  Tbsp. red wine vinegar 2  Tbsp. snipped fresh parsley 2  tsp. Dijon-style mustard 1  tsp. 1/4 tsp. dried rosemary, crushed 1/8  tsp. salt 1/8  tsp. black pepper 1/4  cup pitted... Read more

Here’s a simple yet flavorful side dish. The smoky charred flavor is unique. Once you try skillet-blistering you’ll never boil green beans again! Ingredients: 1 large or 2 small navel oranges (don’t even think of substituting a can of mandarin oranges!!) 2 teaspoons canola oil 1 pound green beans, ends trimmed ¾ teaspoons kosher salt 1 tablespoon... Read more

Egg rolls are a tasty appetizer or side dish and are simple to prepare. There’s no need for frying. Ingredients: 1 package Nasoya Egg roll wraps (about 20) 2 tablespoons canola oil 3 sliced scallions 2 bags dole coleslaw mix 1/8 teaspoon cumin 1/4 teaspoon coriander 1/4 teaspoon ground ginger 1/2 teaspoon garlic 1/8 cup soy sauce 1 teaspoon toasted... Read more