IN MY KITHEN -SEPTEMBER 2026

What’s in My Kitchen ?

        

September is a busy month in my kitchen because I’m getting ready for the Jewish New Year, Rosh Hashanah and our celebrations. Right now I'm preparing, and my kitchen is filled with holiday platters and ceremonial dishes, and my freezer is starting to fill up with food that I’m cooking ahead of time.

This month, I thought I’d share some of what’s in my kitchen as I get ready for the holiday.

One tradition that is very popular on Rosh Hashana is to dip apples in honey. I have a collection of honey containers and plates for the apples that we use at our ceremonial meals. 

This was my mother- in- laws honey jar- it says in Hebrew : Have a good and sweet year. 

This is a crystal honey jar that I bought for myself.

This is a colorful dish with bees with a little well to put the honey. The apple dish is symbolic because of the apple theme for the holiday. 

I was gifted to apple and honey platter above by a friend when she came for our holiday dinner one year. I love it and use it every year.
The honey goes in the center and the apple slices around it. 

My son gave me a few bunches of oregano that he is growing in his garden. I'm drying it in my kitchen.

 I'm collecting all my paper goods for our big holiday dinner. "Shana Tova" means "Have a good year"!!!

These beautiful peppers and tomatoes are from a local farm stand .
I made stuffed tomatoes and stuffed peppers for the holiday and froze them.

I  already made my vegetarian chopped liver recipe which I also froze for the holiday meal. It's easy to make and delicious! 

I also have local raw unprocessed honey - I usually buy multiple jars of honey and give them to my kids and sister-in-laws as gifts for the New Year.

I have 20 people coming for the 2nd night of the holiday for the big dinner. Everyone brings something to contribute to the meal such as a salad, cake, or fruit salad- But I make or order the bulk of the meal.

My Notes: 

1.This blog share, my September post, reflects on August .

2. Why am I preparing so early... I'll be traveling and returning right before the holiday.

I'm sharing this post with  Sherry's In My Kitchen where anyone can join in.

Easy Zucchini Lasagna - A Healthy Plant-Based Recipe

I promise this is my last zucchini recipe (for this month anyway).  I'm still on a zucchini kick, but since the zucchini at the farmer's stand is slowly coming to an end, so will my zucchini recipes.     .

 I've been experimenting with different ways to use it up. This time, I made a simple plant-based zucchini lasagna using slices of zucchini as my noodles with just four main ingredients: zucchini, marinara sauce, mushrooms, and tofu. (If you don't care for tofu and you eat dairy, substitute ricotta cheese).  

I used a vegetable peeler to slice the zucchini into strips to use as my lasagna noodles, which is very easy to do.    ( I used this vegetable peeler -link )

                                   

It turned out to be a really nice light low low-carb summer dinner that is entirely plant-based. 

I like this recipe because there isn't much to prepare. The mushrooms are the only ingredient that needs to be cooked first. I sautéed them for a few minutes, then assembled the lasagna. The tofu just needs to be drained and crumbled by hand, and the strips of zucchini sliced.

I added more sauce on top, but forgot to take another pic

Which Brand of Marinara Sauce Did I Use? 

I used an organic jarred sauce from Aldi that I really like. It's not only organic, it's fat-free, no added sugar, and still has a rich flavor and ia reasonably priced. You can, of course, use your favorite marinara sauce.

The tofu adds protein, while the zucchini and mushrooms add fiber and plenty of nutrients. And since everything is baked together in the marinara sauce, it comes out hot and bubbly without being a heavy dish. By omitting the pasta, this lasagna is low carb.

The tofu block- crumbled with my hands (half the block still there)

How Did I Assemble It? 

I used two medium zucchini to cover an 8 x 11-inch Pyrex dish, which seemed to be just the right amount. Then layered with sautéed mushrooms, crumbled tofu, and added the marinara sauce. 

The whole process took about 15 minutes for me to prep and then baked for about 20-25 minutes in a hot preheated oven.

Make Ahead For Convenience

It's also a good make-ahead recipe. You can assemble it the day before or earlier in the day, refrigerate it, and bake it just before you are ready for dinner.

Ingredients: 

2 medium zucchini

1 package of white mushrooms, washed and sliced 

1 14 ounce jar of marinara sauce ( I used organic from Aldi)

1 package of firm tofu, drained well, crumbled ( I used my hands) and mixed with 3 Tablespoons of marinara sauce.

Directions: 

In a medium mixing bowl, mix the crumbled tofu with 4 tablespoons of marinara sauce. 

Sauté your mushrooms and set aside. Using a good peeler ( I used this one) to slice the zucchini into strips. Line a 8x11 pyrex (my pan was oval) with the strips of zucchini, cover with 1/2 of the crumbled tofu mixture and 1/2 of the mushrooms. layer strips above the mixture and then use the remaining tofu mixture and mushrooms to cover. Add the marinara sauce and bake for 2 minutes in a hot pre-heated oven.

What have you been making with zucchini? 

Zucchini Is Packed With Nutrients 

Don't under estimate the value of eating zucchini. Its skin contains Vitamin C and B6 and the inside provides fiber, folates, minerals, and antioxidants. In particular, I like that it contains two carotenoids that help to boost eye health: lutein and zeaxanthin. It's also very low in calories, carbs, and fat. So is zucchini are health giving vegetable? In short- yes!!!      

My Notes: 

1. This vegan recipe is dairy-free, nut-free, gluten-free and oil-free, making it great for guests who have eating restrictions.

2. I did not peel the zucchini

3. Substituting zucchini for noodles keeps recipe very low-carb!

4. Do you add plant-based meals to your menu? Do you do it for your health or the health of the planet or both?     

        

Judee in Red sitting in my office in front of my desk top after my morning walk

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Easy Zucchini Breakfast Muffins - Just 4 Ingredients (vegan and gluten-free)

   

I've been craving muffins lately, and since I have plenty of zucchini on hand, I thought I'd try my hand at making zucchini oatmeal breakfast muffins. I'm have not baked for a long time, so I wanted something really simple—and this recipe couldn't be easier.

There are just 4 ingredients, everything is mixed together in one bowl using only a fork, and the muffins bake in about 10 minutes. No mixer, no complicated instructions, and very little cleanup.

That's my kind of baking lately! Ok, they are not the prettiest muffin but they are very tasty and moist!

It's A Muffin Version of My Usual Morning Oatmeal

I usually eat a bowl of oatmeal for breakfast. But there are mornings when I'm rushing to get out the door and don't feel like stopping to cook it—and then there's the pot and bowl to wash because my oatmeal always sticks to my pot.

These muffins are basically my bowl of oatmeal in muffin form and are moist and naturally sweet .They are an easy grab-and-go breakfast. I always make them the night before or even keep some in the freezer for convenience.

For those who want this recipe to be gluten-free, you must start with certified gluten-free rolled oats. Although oatmeal is considered gluten-free, oats need to come from fields that have not cross pollinated with fields of wheat growing close by. There are companies that certify that their oats are gluten-free such as Trader Joe's sells bags of organic gluten-free oats- which is what I use. Quaker Oats and Bob's Red Mill also sells some packages marked gluten-free. 

One cup of dry rolled oats makes six small muffins, so I usually eat three muffins for breakfast which is equivalent to eating a half cup of dry oatmeal. 

What Makes These Zucchini Muffins So Easy?

All you need to do is mash a ripe banana, add grated zucchini, rolled oats, and a little baking powder, and mix everything together. That's it.

The banana adds natural sweetness, while the zucchini adds moisture. The oats give these muffins the texture. Did you know that 1/2 cup of dry oats contains 5 grams of protein and 4 grams of fiber? Topped with a little Greek Yogurt (I use vegan Greek Yogurt) and you have a high protein breakfast.

You can also add a handful of chopped walnuts or chocolate chips. There are plenty of ways to change them up.

A Simple Breakfast or Snack

These 4-ingredient zucchini muffins are not only handy for breakfast and they're also nice to have around for an afternoon snack with a cup of coffee or tea. Kids like them too!

I like recipes that don't require a lot of preparation, and this one definitely falls into that category. If you have a ripe banana, some zucchini, and rolled oats in the kitchen, you can have a batch of muffins ready in just a few minutes.

And that's a pretty good way to use up some zucchini!

 HOWEVER if you don't have or like zucchini, you could omit it and substitute . See my notes at the bottom of the post.

Ingredients

• 1 cup rolled oats (not instant)
• 1 medium-large ripe banana
• 1 cup grated zucchini
• 1/2 teaspoon baking powder
• Optional: chopped walnuts or chocolate chips

Directions

1. Preheat the oven to 360°F.
2. Mash the banana. Place the ripe banana in a medium-sized bowl and mash it well with a fork.
3. Add the zucchini and oats. Stir in the grated zucchini, rolled oats, and baking powder.
4. Mix with a fork. Combine everything until well mixed, but don't overmix.
5. Add optional ingredients. If you'd like, gently stir in chopped walnuts or chocolate chips.
6. Fill the muffin cups. Divide the mixture evenly among 6 muffin cups. ( I like to use cupcake paper liners too)
7. Bake. Bake for about 10 minutes, or until the muffins are set.

Let them cool for a few minutes before removing them from the muffin pan.

Why Do I Have So Much Zucchini? 

A neighborhood farm stand has an abundance, and I go by it everyday and pick up a few. They are so fresh since they are picked daily and very reasonable.

What do you like to make with zucchini? What is your favorite zucchini recipe? 

My Notes: 

1. These muffins are gluten-free, dairy-free and oil-free.

2. You could substitute 2 mashed bananas and omit the zucchini

3. You could use 3/4 cup of cooked butternut squash and one banana and omit the zucchini.

4. They freeze well and thaw out quickly.

 

Hello NYC and Hello Broadway

A Spontaneous Day in New York City and a Broadway Show...

I live about an hour and half from NYC. About a week ago, I decided to do something I had been thinking about for a while. I went online, bought matinee tickets to a Broadway show, and figured I would find someone to go with me.