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Easy Tzimmes



  • Carrots, peeled and sliced into circles
  • Honey

Cover Carrot circles with water and boil until soft. Drain. Drizzle with Honey. Stir. Can be frozen and reheated.

Rebbetzin W’s Honey, Carrot and Onion Baked Gefilte Fish



  • Frozen Gefilte Fish Loaf
  • 2 Carrots
  • 1 Onion
  • Honey
  • Vegetable Oil

Slice Onion into thin wedges and grate Carrots with a peeler. (These first 2 steps can also be done with a food processor to save time.) Lightly sauté thinly sliced Onion and Carrot shavings in shallow oil (approx. 1/4 inch deep) until medium done. Unwrap the Frozen Gefilte Fish and place in a 9 x 13 in baking tray (I usually do 2 per tray). Surround the Fish with the Onion Mixture, drizzle with Honey and bake on 390 F for approximately 1 hour.  Can be frozen.

Ten Second BBQ Chicken and Recycled Potatoes

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  • Chicken Pieces (I use Drumsticks)
  • BBQ Sauce
  • Vegetable Oil
  • Potatoes

Drizzle Chicken pieces with BBQ Sauce and Oil then bake on 400 F to your liking, turning once. In the meantime, peel and cube Potatoes and place in a pot of water. Scoop out (or use a baster if you have one) excess liquid from bottom of Chicken tray and add to pot of Potatoes. Boil potatoes until soft. (Option to pour boiled Potatoes into a baking tray (dry or with extra liquid from the baked Chicken if you have it) and bake as desired.

Ari’s Easy Sugar-Free Fruit Sorbet (made with Honey)



  • 6 cups Frozen Fruit (We used Black Pitted Cherries and Mango)
  • 1 cup Orange Juice
  • 1/2 cup Lemon Juice
  • 1/3 cup Honey

Blend frozen fruit until smooth then add remaining ingredients. Blend for a few more seconds. Spread into a tray and cover with plastic wrap. Freeze for at least 4 hours.