Simple Corn and Potato Soup

Sometimes you just need to clean out your pantry. Sometimes, like with this recipe, you get inspired by a recipe you see. I saw this recipe for a creamy courgette (zucchini) and potato soup Helen Goldrein  created, and it got me wanting to make a potato soup! I took my need to clean out my pantry and my being inspired by Helen and created this simple corn and potato soup recipe. Nothing fancy, but my kids ate every bit and begged for more.



7 lg potatoes
1 med Spanish onion
2 cans corn with their juice
2 32 oz boxes Organic No-Chicken Chicken Broth
1/2 tbsp salt
1/2 tbsp pepper
1 tbsp powdered garlic
2 tbsp dried parsley
Oil for onions
To Prepare:
1) Dice the onion and saute in a little oil til they start to get a little brown.
2) Add potatoes and stir into the onions, cover and let cook for 5 mins on low to mid heat
3) Add corn and the juice, stir and let flavors come together a bit, 3-5 mins
4) Add the Organic No-Chicken Chicken Broth
5) Add the seasonings – start with a little, then add more if desired.
6) Let simmer for 25-30 mins, til potatoes are fork tender.


Easy Shoulder Roast

It’s been over a year since I put anything on the blog – I’ve gone through some major life changes. The first was I had a baby 6 and a half months ago – a sweet girl we call Darling Girly. The second was a few months ago, when we moved into our first home. I still can’t find half of my things, but we are settling in.

These days, recipes are kept pretty simple as my kitchen time is limited thanks to a teething Darling Girly who is starting to try to crawl. My older kids recently requested that I make a ‘yummy roast, the one with no wine or fancy stuff ‘.

Mommy heard you, kids!   Here is the recipe, for other rushed-off-their-feet parents looking to make an easy roast.



1 roast, about 5 to 7 lbs (shoulder is best, but French will work nicely as well)

2 bags carrots, ends cut (you can peel if you prefer – I don’t, I scrub well)

2 medium Spanish onions cut into quarters

1/2 tbsp  salt

1/2 tbsp  black pepper

1/2 tbsp granulated garlic

2 oz dried parsley


To prepare:

  1. Preheat oven to 295F. In a large roasting pan, lay out the carrots to form a plank for the roast to rest on.
  2. Scatter quartered onions along edges of pan

3.Add the spices and parsley, starting with salt, then pepper, garlic, and ending with parsley

4. Loosely cover roast with  heavy-duty foil, place on top shelf.

5.Cook at 295F for 3 hrs, the remove from oven and let rest for 2 hrs more.





Quick Bone Broth

The weather is turning colder, and I feel a strong desire to cook heartier, more filling meals. One of the things I love to make are homemade broths and stocks - they are incredibly economical, you can customize them to your preference, you get a lot … [Continue reading]

Easy Silvertip Roast

From the second week of September until this past week, I have been very busy cooking for, preparing for, and enjoying the Jewish High Holidays. This is my favorite time of year because there are so many chances to cook (and enjoy) so many delicious … [Continue reading]

Coq au Vin

The air is getting a tiny bit crisp, and I can feel autumn in the air. It's one of my favorite seasons for many reasons - I stop to look and smile when I see the leaves change color as they wave on the trees, then dance in the air as they fall to the … [Continue reading]

Pepper Steak Ziti with Mushrooms

School has started again (my boys started school this past week; my daughter starts next week) and when dinnertime comes, they act like they haven't eaten all day. They need something to eat that is healthy and filling -and in a hurry. The best way … [Continue reading]

Lamb Meatballs with Pepper-Tomato Broth

It's been an interesting few weeks - we made the move from big-city Brooklyn to the suburbs of New Jersey.  I've been busy with all the things people need to do when they move, especially from one state to the other. Between making sure my husband … [Continue reading]

Simply Inspired Kitchen – Essential Kitchen Utensils

It's been a while since I posted, and this time it is for a very happy reason- we are moving to Lakewood, New Jersey in a few short weeks! Our family has lived in Boro Park (a neighborhood in Brooklyn, NY) for almost 9 years, and now it is time for a … [Continue reading]

Tuna Ceviche

It's been a long time since I've posted, and I am happy to finally be back and with a delicious recipe to share! There were many factors that kept me from posting, however, the reason why I was away for so long as due to health related issues. … [Continue reading]

Chuck Eye Roast with Apples and Zucchini

On Purim, it is my family's custom to have two meals during the day. One is around 11am, the other about 4 or 5 hours later. There was a small problem: It was 10am, and I hadn't started cooking. I had all the side dishes ready: baked salmon filet, … [Continue reading]