Every Spring my family looks forward to eating Charoset at out Passover meal! The ingredients mingle so well, and the dish tastes even better the second day. This amount serves 6-8 people and for our holiday I triple it.
2 Apples (I use 1 Gala and 1 Red Delicious)
1/4 cup Chopped Walnuts
1 tsp Honey
2 Tbsp Red Wine
1 1/2 tsp Minced Grated Orange Peel
Mix in bowl and let sit. Refrigerate over night and enjoy!
If you have been privy to my family details, then you know that we have unfortunately had a daily struggle with my sons GI health for a while now. While looking with hope to a new team of doctors hours from home at Yale, he have started using a new cook book that seems to help a little. The recipes are clean and easy to digest. They are easy to make and actually taste good. This one has been a favorite amongst the twins:
4 Large Eggs
1 Teaspoon Baking Soda
1/2 Cup Creamy Cashew Butter
1/2 Cup Coconut Sugar
3 Scoops Pea Protein (we use Sun Warrior and it is Pea and Hemp)
1/2 Cup Frozen Wild Blueberries
- Preheat oven to 350. Line or spray an 8 inch round baking dish. I use a pie dish.
- Mix all ingredients in a bowl.
- Bake for about 20 minutes
- Let the pan cool completely on the rack.
Since I had chili with my friends in Dallas, I couldn’t help but think of this family favorite! It was always a tradition in my family that my sister and I would get a sharing gift every holiday, and we made this recipe over and over again!
1 Small Green Pepper
1 tsp Chili Powder
3 Green Onions
1 Ln Ground Beef (or Turkey)
1 15 oz Can Tomato Sauce
1 15 oz Can Kidney Beans
- Wash green pepper and onions and then chop into small pieces.
- Break up hamburger meat in sauce pan. Then add the chopped up onions and green pepper and put the pan on medium heat.
- Keep stirring and watch carefully. When mixture browns, turn off heat.
- Add kidney beans (with their liquid, tomato sauce, chili, powder, and salt. Stir well and put back on high heat.
- Cook until mixture boils, stirring frequently. Lower the heat and let it simmer uncovered for at least 10 minutes.
- Spoon into bowls and serve with your favorite condiments.
Cooking has been so much a part of Laura’s family’s traditions. As a working mom, she works really hard to strike a balance between her voice over business and her time with a family. This page is meant to help others with recipes her family loves. A big thank you goes out to the creative mind of Jeffrey Mahoney for suggesting that Laura create this landing page! It takes a village, and we all help each other, wherever we are in our journey!
SWEET POTATO CASSEROLE
This is one of my mom’s amazing recipes. It is incredible and everyone loves it. She is an amazing cook, so not every detail is included, but trust me, the guessing is worth it! As usual, we use a butter substitute in our house when we make this.
*Please note, the amount of potato and apple depends on the size of the dish you are using
- Slice sweet potato and apples.
- Layer Sweet potato at bottom of casserole dish.
- Cover with layer of apples
- Sprinkle with brown sugar and dot with butter.
- Bake at 350 for one hour. Cover with marshmallows the last 5 minutes.