Vegetarian Chopped Liver

I remember when I lived in New York City my friend Barbara made this Vegetarian Chopped Liver. It is frequently served as a Sabbath appetizer in Ashkenazi homes. There are many versions of pareve chopped liver, but this one made of onions, peas, walnuts and hard-boiled eggs is one of the most popular. Vegetarian chopped liver is lighter and healthier than real chopped chicken livers, but the taste is quite similar.

I use Le Sueur petite, sweet peas, which the company says are so delicate that the only way to maintain their exquisite tenderness from farm to table is in a Le Sueur can. They are from Le Sueur, Minnesota, a valley named in honor of the French explorer Pierre-Charles Le Sueur.

By Leslie Blythe

Chicken Bacon Ranch Casserole with Broccoli

This Chicken Bacon Ranch Casserole with Broccoli is a family-friendly meal. I have to say, it's my new favorite casserole. The combination of chicken, bacon, pasta ranch dressing and cheese is delicious.

By Leslie Blythe

Bistro Pepper Steak

My husband has been watching Chef Stephane from The French Cooking Academy on YouTube. You can learn how to make a pan sauce for steak like the kind you get in a Parisian bistro. Oh, what I would do to be in any Parisian bistro right now!

Anyway, here is the recipe for Bistro Pepper Steak. The key is deglazing the pan. My husband threw in some mushrooms, which are not in the original recipe. You can watch Stephane make it in this video.

By Leslie Blythe

Roasted Sweet Potatoes with Chipotle Orange Butter

Growing up in the '60s, my mother made canned yams that had 1 pound of butter and 1 pound of brown sugar!!!! Don't get me wrong, I loved it.

Now that I am a grownup, I prefer my sweet potatoes, less sweet and a bit spicy! This recipe for Roasted Sweet Potatoes with Chipotle Orange Butter is from Ina Garten's new cookbook called Modern Comfort Food. I love roasting sweet potatoes. There is a touch of maple syrup, orange juice and some chipotle chile in adobo sauce mixed into the butter. Orange juice brightens up the flavor. It's a winning combination. You can make the butter days ahead. 

By Leslie Blythe

Brussels Sprouts and Bacon Flatbread

I made this quick Brussels Sprouts and Bacon Flatbread last night. I used store-bought naan, but you can use any type of flatbread. You can use crumbled goat cheese, blue cheese or feta cheese and it can be made about 20 minutes ahead and then popped in the oven before serving.

By Leslie Blythe

Beef Stew with Mushrooms and Barley

I made this Beef Stew with Mushrooms and Barley for my Dad the other day. You can make it in an Instant Pot / Pressure Cooker or, I have also included the stovetop instructions. There are a few sprigs of rosemary and thyme in this stew which makes it very flavorful. I love the addition of pearl barley, which is one of the oldest grains. It is chewy, nutty, hearty and acts as the perfect thickener for soups and stews.

By Leslie Blythe

Pollo a la Mostaza (Chicken with Mustard)

A few years ago, we met our friends at their favorite Mexican restaurant. They always order this Pollo a la Mostaza (Chicken with Mustard). This isn't anything we would have ever ordered, but we tried it. It's probably one of the best things we have ever had. We think and talk about it all the time. We went back and talked to several waitresses to find out what the ingredients were. I had already figured out what it was and they confirmed it. So my husband and I worked on recreating it at home. It took a few times, but this is it. We nailed it. This is the description on the menu:

Grilled chicken breast with our special creamy mustard sauce enhanced with chipotle. Served on a bed of rice and Julienne vegetables.
It's sweet, spicy and has these crispy frizzled carrots and leeks on the top... 

By Leslie Blythe

Acorn Squash with Sausage, Peas & Onions

This Acorn Squash with Sausage, Peas & Onions is surprisingly simple, inexpensive, and delicious. It's also very versatile given that you can add anything that you have on hand, like mushrooms, broccoli. etc. This is one of our favorite dinners. My mother-in-law used to make this for us. It reminds me of her every time I make it.

By Leslie Blythe

Grilled Sausages with Caramelized Onions on Corn Polenta

Grilled Sausages with Caramelized Onions on Corn Polenta is a delicious combination. The sausages are nestled on a bed of polenta that has fresh corn and Parmesan cheese and then topped with grilled sausages and richly sweet, caramelized onions. It's perfect for a cool autumn night.

By Leslie Blythe

Veggie Ceviche

Last week I went for socially distant drinks pool-side and met a new friend that made this very interesting Veggie Ceviche. Hearts of Palm are the substitute seafood element. This versatile vegetable which is harvested from the core of palm trees and is rich in anti-inflammatory antioxidants and high in potassium, which can help balance sodium levels. This rather simple dish is absolutely delicious and fresh tasting. You can eat it plain or serve it with crackers.

By Leslie Blythe