Sweet Potato and Pineapple Casserole

Serves 6

2-3 sweet potatoes, cooked until soft
1 8-oz. can crushed pineapple, drained
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, mash the sweet potatoes until smooth. Add the pineapple, cinnamon, nutmeg and cloves; mix well.

3. Pour into one 9x13 inch baking dish. Bake for 20 minutes.

Broccoli Salad

Serves 8

4 cups fresh broccoli florets
1/4 cup red onion, finely diced
3 tablespoons raisins
2 tablespoons dry roasted sunflower seeds
1/4 cup plain yogurt
2 tablespoons orange juice
1 tablespoon fat-free mayonnaise

1. Combine the broccoli, onions, raisins, and sunflower seeds.

2. In a small bowl, whisk the yogurt, orange juice, and mayonnaise until blended. Pour over the broccoli mixture and toss to coat.

Recipe from allrecipes.com

Baked Sweet Onions

Serves 6

6 sweet onions
1/4 cup balsamic vinegar
1/4 cup honey
1/8 teaspoon fresh chopped tarragon


1. Preheat oven to 350 degrees F (175 degrees C).

2. Peel onions and make two cross cuts on the top of the onion. Place in a clay cooker or casserole dish.

3. Mix together the Balsamic vinegar, honey and tarragon. Pour over onions and marinate for 1 hour.

4. Bake for 30 to 40 minutes or until onions are tender. Serve on matzoh crackers as an appetizer, or as a side dish or topping.

Recipe from allrecipes.com

Cardamom-Spiced Sweet Potatoes

Serves 8

5 pounds sweet potatoes
1/4 cup unsalted butter, softened
1 tsp. ground cardamom
1 tsp. cinnamon
salt and pepper to taste

1. Preheat oven to 400 degrees F (200 degrees C).

2. Prick sweet potatoes with a fork. Bake for 1 hour or until tender; reduce oven temperature to 250 degrees F (120 degrees C).

3. Scoop potato flesh out of skins and place into a mixing bowl. Slowly beat in the butter and cardamom. Whip until potatoes are smooth and fluffy; season with salt and pepper. Keep warm in oven.

Recipe from allrecipes.com

Cauliflower Leek Soup

Serves 12
This recipe is low carb and low calorie.

2 tbs. olive oil
3 tbs. butter
3 whole leeks, washed and cut into 1" pieces
1 large head cauliflower, chopped
3 cloves garlic, finely chopped
8 cups vegetable broth
salt and freshly ground black pepper

1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.

2. Remove the soup from heat and blend with a stick blender (optional--I prefer to leave it chunky). Season with salt and pepper.

Recipe from allrecipes.com

Crostini with Stonefruit, Balsamic, and Honey

1 baguette, sliced thinly on the diagonal
Olive oil for brushing
2-3 peaches or nectarines, sliced thinly in wedges
3 tablespoons balsamic vinegar
2 tablespoons honey
Optional blue cheese or goat cheese

1. Preheat oven to 350 degrees. Brush each of the baguette slices with a little olive oil on one side. Bake in the oven on a baking sheet until the crostini are beginning to brown.

2. Whisk the vinegar and honey together. Toss the stonefruit slices in a bowl with the vinegar and honey.

3. Spread the crostini with cheese if you wish. Top with the slices of fruit and enjoy.

Recipe from Kaiser Permanente.

A General Announcement

It has come to my attention that I have several people lurking about on this blog. Which is wonderful. But I wanted to invite all you lurkers to come out of the shadows and post comments. If you have made any of these dishes and have suggestions, adaptations, or improvements, please let me (and everyone else) know!
Thanks!