Beef Stew


There’s a little chill in the air.  It’s the kind that makes you want to lay around on a lazy Sunday afternoon.  While I can’t imagine having a lazy afternoon until my kids are in college, the next best thing would be to slow cook, or to make a big pot of nourishing soup– the ultimate comfort food.

Last week my daughter and I make some very tasty Butternut Squash Soup.  She was surprised to find that something so easy to make can taste so good.  So, we’re on a soup roll. In fact, another soup was requested to appear somewhere on this week’s dinner rotation.  Thankfully, I reached out to a resident NYC foodie, Gloria Kobrin, for her tasty Beef Stew recipe.

Gloria is a mother of two and a grandmother of two.  She has cooked her whole life for groups ranging from four to 100. Gloria specializes in creating deliciousgourmet food that is approachable to the home cook and that also happens to be Kosher. Gloria is the author of the Kosher Cookbook App for iPhone and iPad  and has just  launched her new website:

Gloria shares her recipes and cooking tips on her Kosher Cookbook page on Facebook:, on as well as on Instagram and on Pinterest.

Hope you enjoy this hearty recipe!

Butternut Squash Soup

Butternut Squash Soup

I feel out of sorts posting about a soup without my friend Seriously Soupy talking about it  After all, she’s been preaching to us for years how easy it is to make soup.

Last night for dinner my daughter and I made some Butternut Squash Soup (for the first time), and it was amazing. Let me clarify, it was restaurant-quality, according to my 9-year old son who had just last weekend, ordered a bowl of Butternut Squash soup at a local restaurant.

I could not believe how simple it was to prepare the soup.  And, I even cheated and bought the pre-sliced butternut squash cubes so I didn’t have any hassle.  We chopped all of the ingredients together and let them saute a bit on the stove in some butter.


Is there anything better than walking into the front door and smelling vegetables cooking on the stove?  Our entire apartment was full of this warm, succulent aroma which was a welcomed distraction to the dreariness of the cold, rainy day.  Then, we added some chicken stock to the pot and voila, we let it simmer on the stove for 40 minutes.


The last step is just to blend your soup and you’re finished.  It’s that easy.

I’ve hesitated to make Butternut Squash soups at home because I always thought they were too creamy.  And, for that reason, I don’t order the soup when I’m at a restaurant either.  This particular recipe calls for no additional cream; we let the veggies and the stock speak for themselves.

Be forewarned though, even without the cream, it’s still very filling. I had one large bowl for dinner and I was stuffed.

The best part about the soup are the leftovers, which will warm your bellies for days to come.  Also, don’t be afraid to freeze your soup too.  It’ll be just as good a few weeks from now when you’re looking for a quick dinner fix.

Hope you enjoy.  We certainly did.

Butternut Squash Soup:

adapted from Allrecipes

makes 4-5 servings


  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 2 medium potatoes, cubed
  • 1 medium butternut squash – peeled, seeded, and cubed
  • 1 (32 fluid ounce) container chicken stock
  • salt and freshly ground black pepper to taste


  1. Melt the butter in a large pot, and cook the onion, celery, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
  2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.



Stuffed Acorn Squash


We’ve got tons of pumpkins and gourds from the fall festivals we hit last weekend.  I find this time of year I get so excited to pick apples and pumpkins that’s while I’m in the moment, at the farm stands or roaming through the orchards, it’s fun.  Then, when I’m back at home, staring down the pumpkins and dozens of apples that definitely won’t get eaten (and subsequently take up too much room in my apartment kitchen) , I begin to stress.

Same goes for all of the beautiful fall vegetables that adorn all of the grocery stands along the streets. Without even giving it much of a thought, I fill my cart up with the squash and sweet potatoes— they’re vibrant colors lure me every time.

This year, I was determined to actually try to cook something new with my beautiful squash.  Luckily I had ear marked a recipe that looked too interesting to pass up.

If you’re looking for a hearty, entry-like dish, celebrating squash, you’re in luck with Stuffed Acorn Squash.  And, it comes in perfect single-serve portions.

This recipe is super tasty, and quite filling with the addition of the rice. It’s bursting with the juxtaposition of flavors from the mushrooms to the kale to the garlic.  Honestly, you could really add any saute of vegetables you desire.  Next time around I might try a ratatouille-like mixture of eggplant and tomato and onions.

It’s the perfect end to a cool fall day.  Go ahead, try it for yourself!




Last 11 Days to #Bake it Happen™


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Photos have been coming in from all over the country.  From Texas to Maine, California to Florida, we’ve been loving the pictures of Mom’s baked goods.

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We hope you’ll join the Bake it Happen™ campaign to raise money and awareness for Breast Cancer research.

It’s so easy. 

All YOU have to do is bake one of Mom’s recipes.

Then, every time a picture of your Bake it Happen baked good or Bake it Happen experience is uploaded, WE WILL DONATE $$ to the Pink Pumpkin Patch Foundation for breast cancer research.

It’s THAT easy my friends.

Oh, and, by baking, you also are entered into a chance to WIN an iPAD mini.

So, what are you waiting for?

Join the movement:!




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