Friday Food. October.

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My husband put together a fabulous heavy-on-the-vegetables dish, and we had many extra vegetables, so I played around with what was left, and what wasn’t going to last much longer and this is what I came up with for one of our holiday dinners last month.

Stir Fry Vegetables.
(c)2021

I heated up a wok with olive oil until hot. I would have preferred the carrots to be a bit thinner and longer, but with my daughter cutting them, she did them her way. They still tasted good. I threw in the rest of the snap peas, and then what was left of the grape tomatoes. I sprinkled in some lemon pepper and some chopped scallions to finish it off. 10/10 would make again.


Dinner included roast beef with gravy, potato slices roasted in olive oil, balsamic vinegar, rosemary, and basil, the above vegetables, and sliced challah bread.

Holiday Dinner.
(c)2021

50-46 – Sweet Potato Pie

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I met a woman at my first job after college who was from New Orleans. She brought a level of multiculturalism to the curriculum that reflected our clients – the children of the US military. We were in their child development program and I learned more there than I had ever expected.

She held a multicultural night for the staff and we each brought in something from our cultures to share. Food is the best way to come together.

I brought latkes. I have a vague memory of a table filled with fabric covers representing cultures and foods placed carefully on top. What I remember most of all, though was Sylvia’s sweet potato pie. It was the perfect consistency with beautifully browned marshmallows on top and it was amazing. I can practically taste it now.

From that moment on, I made that sweet potato pie for my family’s Thanksgiving feast. The only problem was my mother refused to believe that it was a dessert, and she served it warm and as a side dish. I could never convince her otherwise.

That was twernty-four years ago and it has remained a family tradition. I make it, not only for Thanksgiving but also for Christmas and Rosh Hashanah, sometimes even Passover. It is a family favorite. The last couple of times, I haven’t wanted all the bother of making a pie, so I’ve used the recipe, or my version of it without the graham cracker crust and called it a sweet potato casserole. It tastes just as good.

Warm or cold, side dish or dessert, I could eat this every day.

Here’s my variation of the recipe that I’ve used the last decade or so, and will be making it to bring to my sister-in-law’s on Thursday. This is our first year without my mother-in-law and as tough as that is going to be, I want my kids to have something that they’re used to having at her house.

Cook one large can of sweet potatoes or cut yams. Bring it to a boil and then drain. Mash it smooth and add one stick of unsalted butter. Mix thoroughly.

Mix in about 1/4 cup of brown sugar. Add more if you like it sweeter.

Add cinnamon and nutmeg, about a teaspoon each, although I don’t really measure. I add it directly by grating over a microplane.

Pour into a pie crust or a casserole dish and cover completely with mini-marshmallows. If I use a crust, I use the Keebler graham cracker crust that serves two extra people.

Put in a 350 degree oven and bake for about 30-35 minutes. Take out when the marshmallows are melty and golden-browned.

If it’s a pie, let cool a little and cut with a cake/pie slicer. If casserole, scoop out with a large spoon.

Personally , I like it right side up, with the marshmallows on top. My family doesn’t usually care, and it drives me crazy.