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.


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 for just a bit of work, and they add so much flavor to even the simplest and plainest of food. There is a lot of room for flexibility as well -you can cook it for 3 hours, or for as many as 12 or even 24.  You can roast the bones first, or use fresh, raw bones. Add more vegetables, different herbs or spices – the choices are yours and they are endless. You will notice there is no salt and pepper in the recipe – that is deliberate to prevent over-seasoning whatever final dish you are preparing with the broth. This recipe is also easy to divide or multiply as needed.



2 lbs chicken bones

1 lb chicken necks

6 frozen cubes of parsley

4 frozen cubes of basil

4 frozen cubes of garlic

1/2 lb carrots

1 head of celery

1 medium Spanish onion

small amount of oil for sauteing


  1. In a heavy stock pot (at least 8 qts) add a small amount of oil to the bottom of the pot. When it gets hot, add the carrots, celery, and onion. Cook on medium high for 7-10 minutes, or until the vegetables soften and get a bit of color on them.
  2. Add the cubes of frozen parsley, basil and garlic. Stir into the vegetables and let soften. Then add the chicken bones, necks, and water til an inch or two from the top.


3. Bring to a boil, then lower flame til there are lazy bubbles floating to the surface every few seconds. Skim any scum from the surface as you are able to.


4. Cook for about 3 hrs, or until the the broth is deep gold in color. Strain with a fine mesh strainer to remove as many impurities as possible.

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, chicken soup with kreplach (meat filled dumplings) and vegetable salads. But the star of the show, the roast – it was staring at me from my cutting board. It wasn’t even marinating in red wine yet, and my family was expecting to eat in an hour!

Moving the timetable for the meals a bit wasn’t a problem. But figuring out what to do with the roast on the fly was starting to drive me a little crazy. It’s rare that I’ll defrost something and not have some sort of plan for cooking. But the plan I had for the roast (marinating in red wine,making slits in the meat for garlic cloves, weaving parsley into the net all around the top) was too time consuming now.

So I had apples and zucchini on my counter, for other dishes I wanted to work on, and decided to cut them quickly into chunks. A quick 5 minute bath in red wine, a sprinkle of some herbs, and I had a plan.  Note: You can make this without onions- just add an extra zucchini and 2 extra apples. The roast will be sweeter for it. 



1 chuck eye roast, about 3 lbs

2 large green zucchini, ends removed and chopped into large rings

5 Macintosh apples, cored and quartered

1 Spanish onion, halved and sliced thin

1 and 1/2 C dry red wine 

1/2 tsp dried sage

1/2 tsp dried thyme

1/2 tsp dried tarragon

Salt and pepper


To prepare

1) Preheat oven to 350F

2) Taking 3/4 to 1 C of the dry red wine and carefully pour it over the roast slowly, rubbing it into the raw meat with your hand as you go. Sprinkle with salt and pepper

3) Leave sit on the counter to quickly marinate while you chop the apples, zucchini, and onions. Arrange the apples and zucchini in the middle of a roasting pan, the onions around the edges.

4) Set the roast on top of the apples and zucchini, sprinkle with reserved herbs. Pour the remaining wine around the sides of the roast, directly on top of the fruit and vegetables.

5) Cover tightly and bake for 1 and 1/2 hrs, then let cool outside the oven for an equal amount of time. Carve the roast, and scrape all the fruit and vegetables together to serve as a side dish. Alternatively, you can quickly blend the apples, zucchini and onions together to make a thick gravy with an immersion blender or food processor.