IN MY KITCHEN- OCTOBER 2026

I'm joining Sherri at her monthly IN MY KITCHEN at Sherri's Pickings blog share where anyone can join in and showcase what's in their kitchen that month.

I totally love this French Provincial looking tablecloth which looks like cloth, but is actually a wipeable plastic with a soft liner that can wiped down. So pretty.

This hot pepper plant was a gift from our cousin 

Trader Joe's 

I go Trader Joe's two-three times a year and get some of the things that only Trader Joe's sells. The closest Trader Joe to me is about 25 minutes. In Florida, its about 45 minutes. 

I really like this eggplant garlic spread. It's tasty as a dip or as a topping for baked potatoes. 

These snacks are delicious, but addicting. The lentil and rice onions rings in particular are amazing.  

I like this organic low fat Peanut Butter Powder from Wegmans. I add it to peanut sauce, smoothies, cookies when I bake, etc. All the flavor of peanut butter but a great reduction in calories and fat.

Cute little bumble bee chocolates... we had left over from the holiday. 

This is a metal tray that can go into the oven. It's great for keeping appetizers warm and then serving right from the tray. 

This beautiful April Cornell tablecloth was a purchase in October of 2022- AND NOW I just found April Cornell napkins in TJMaxx last week!! It's not exactly the same pattern, but I think it goes well together. 

I think they could go together? What do you think?  Either way I really like them.

That's all for My October Share of What's In My Kitchen...Have a great month... Judee

Carrot Ginger Zucchini Soup – Cozy Fall Vegetable Soup Recipe

A Chilly Fall Day Calls for Cozy Soup

Do you like the taste of fresh ginger? I do, and this easy carrot ginger zucchini soup feels cozy, soothing, and tastes delicious. 

My son's garden is still flourishing with zucchini, even though fall has officially arrived. When he gifted me three zucchini yesterday- two yellow and one green, I knew I wanted to put them to good use.

 With the cooler temperatures we are experiencing (lows of 50-55 degrees) and a steady chilly rain outside, I was definitely in the mood for something warming and soothing— A pot of homemade soup sounded just right.

This Soup is A New Twist on my Previous Fall Favorite

I previously shared my recipe for Carrot Apple Ginger Soup that many enjoyed. A delicious combination, but with fresh zucchini sitting on my kitchen counter, I wanted to switch things up and use the zucchini in my soup. I decided to make a something similar but more savory -carrot ginger zucchini soup.

Creamy or Brothy?

One soup two ways!!! Broth-like or Creamy

You can make it creamy by blending it with an immersion blender or eat it the way I prefer it, as a broth with chopped veggies. 

Light, flavorful, warming and simple to make, this soup hits the spot. It cooks quickly in the Instant Pot, but you can also make it just as easily on the stovetop, if you prefer.

I love how many nutritious vegetables are packed into one simple bowl. The carrots, zucchini, onion, potatoes, and ginger bring plenty of color, flavor, and antioxidant-rich goodness to this healthy fall soup.

I enjoy eating this soup as a broth filled with delicious chopped vegetables. If you prefer your soup blended, thick, and creamy, get that immersion blender out and blend away for a creamy silky bowl of soup. You could even add a little coconut milk (or cream if that's your preference) to this comfort soup. 

A generous amount of freshly grated ginger adds a genuine warmth to the recipe without overpowering the delicate flavor of the other vegetables. * However,  If you are like my husband, and you don't like the taste of fresh ginger at all, you could omit it and just add more vegetable bouillon powder.

Sometimes a New Recipe Just Happens

It’s funny how a new recipe can come together. Sometimes I don't start out with a recipe in mind at all. I simply look at what I have on hand and let the ingredients inspire me.

That’s exactly what happened here.

What I like best about my soup recipes is that they are simple, calling for only a few easy-to-find ingredients that are healthy, low carb, and nourishing.

So, if you still have zucchini coming from your garden—or you simply find some beautiful zucchini at the market—give this easy fall vegetable soup a try.

How do you feel about fresh ginger in your cooking? Are you ready for soup yet? 

Ingredients: 

2 cups of chopped or sliced carrots 

2 cups of diced potatoes

3 cups of chopped yellow (or green) zucchini

1 cup of chopped onion

1 flat teaspoon of freshly grated ginger (or more to taste)

1/2 teaspoon garlic powder

Water to completely cover vegetables ( maybe 1 inch above veggies)

1 tablespoon of (Gluten-free) chicken flavored vegetarian bouillon powder (or paste)

Optional: If blending -add some coconut milk or cream

Directions: 

Put everything into the liner of the Instant Pot. Secure lid and set to pressure cook for 7 minutes. Once done, allow to sit for about 4 more minutes before releasing the steam according to the manufacturers directions. When all steam is released, carefully open the lid.

*Soup always tastes best after it has a chance to sit a while and the flavors have a chance to mingle.

Stove Top Version

**If using the stove top instead of the Instant Pot, add two more cups of water since water will evaporate on the stove top, but it doesn't in the Instant Pot. 

If using a soup pot, put everything in and bring to a boil. Reduce heat and cook for about 20 minutes or until all vegetables are well cooked. When done allow to sit for a while for flavors to mingle before serving. 

How do you like your soup? 

Blended and creamy or brothy and chunky? Are you a fan of fresh ginger? Are you ready for soup yet?

My Notes: 

1. All of my recipes are gluten-free, vegan, and easy to make calling for just a few healthy ingredients.

2. My son gave me yellow zucchini, so I used yellow zucchini in this soup. If your zucchini is green, your soup will be a different color. Perhaps with a green tint. Either way it will be good.

3. The garnish of fresh oregano leaves is also from my son's garden.

4. I'm an Instant Pot Girl!! I always use my Instant Pot for soup making. There is no spill over, no mess, very easy clean up and it calls me when it is done so I don't have to keep stirring or checking on the soup. 

5. I use always use organic vegetables when I can find them. I think they have a great flavor. But you do you!!!

Have you seen my plant-based soups cookbook (affiliate link to Amazon) with over 80 delicious easy soup recipes to help you find easy healthy recipes? Take a look at it on Amazon. Makes a nice gift.

Disclaimer: I am an affiliate for Amazon and receive a small compensation if you click on a link from my blog and make a qualified purchase.

Blogger Reading List is Back !!

Ai generated photo 

I was so excited. The Blogger Reading List seemed to be back and working again.

 I saw at least five bloggers that I follow who recently posted and I visited each one. 

Then just like that it - I tried to view it later and -it was gone again. ??????

Then later it was back again!!!!

 It may be back by now? Who knows. 

What is your experience? Is it working for you? 

I'm hoping it's back. 

Meanwhile I'm sharing some soup recipes. 

The weather here is getting cooler. Today it is in the mid 50's. Time for soup!!!

Caught In The Act: Grabbing Some Corn

Yup! This may be corny, but I caught a squirrel who stole corn on the cob right off the stalk from a neighboring farm. My son happens to have a farm directly behind his back yard which grows corn.

The other day, I stopped by my son’s house. I walked through the backyard, and as I walked across the yard, I spotted something comical—a squirrel with an ear of yellow corn on the cob in his mouth!

High Protein Chocolate Cookies- Better Than Protein Bars

Do you ever buy protein bars or add powdered protein to your smoothies? I do, and I decided to stop doing it on a regular basis. Instead, I decided to make my own high protein chocolate cookies, and guess what I used for the natural protein?  

Make Way for Ducklings in Boston

Make Way for Ducklings in Boston

While visiting Boston, I spent some time walking through the beautiful Boston Gardens, and one of the things I discovered was the famous Make Way for Ducklings statues.

Maple- Glazed Carrots and Leeks With Pomegranate Seeds For Rosh Hashanah

When was the last time you used leeks in a recipe? This recipe for sautéed leeks and carrots with pomegranate seeds is simple, sweet, colorful and delicious. I made it for Rosh Hashanah for our holiday meal. I meant to publish it last week, but got behind while traveling. ( If you just want the recipe and not the backstory, scroll down to the bottom of the post). 

A Little Mini Vacation to Cape Cod For a Reunion

Sometimes the little mini vacations aren't about seeing as many places as possible—they're about spending time with people you really enjoy. 

I just returned last night from a six-day car trip that included Westchester, NY, Boston, Massachusetts, and Cape Cod.

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 holiday, Rosh Hashanah and our celebrations. Right now I'm prepping in advance, 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.

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).  

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.

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.

Create an Adorable Cauliflower Dog for Your Next Crudité Platter

Want to make a special crudités platter? My friend created this adorable cauliflower dog to sit on her crudité platter for a party, and it was an instant hit! It looks like it took a lot of work, but she assured me it’s actually quite easy to assemble.  

Alaska Cruise: 7 Days, 4 Ports & 3 Excursions

Bald eagles, salmon, totem poles, seals, otters, glaciers, deer, and gorgeous flowers—our seven-day Alaska cruise was filled with amazing scenery and wildlife. Everywhere we looked, there was something exciting and new to see.

Chickpea "Tuna" Salad ; A Plant-Based Alternative to Traditional Tuna Salad

If you enjoy traditional tuna salad but are looking for a healthier plant-based alternative, mashed chickpeas are hard to beat. Not only are they delicious, but they also offer one important advantage: you don't have to worry about mercury.

Our Alaska Cruise - First Stop Seattle

Our Alaska Cruise Began with an Unexpected Surprise in Seattle

We had spent months wondering about the best time to visit Alaska. Would it be cold? Rainy? Foggy? As it turned out, we couldn't have picked a better week. Once our cruise began, we were treated to sunny skies and temperatures in the mid-60s to upper 60's  almost every day—perfect weather for exploring Alaska's beautiful ports.

Alaska Vacation

I'm on vacation in Alaska on a cruise. I'll have lots of photos to share when I return, which should be any day since I left well over a week ago.

 Hope you are enjoying your summer. 

Cat Sitting and Photos of Our Adventures

Cat Sitting 

My sister-in-law lives about 15 minutes away from us. She went to California for 10 days. We made a trip daily to her house to feed, clean litter boxes, and play with her two cats. We usually spent about an hour there.

They were a lot of fun and we had a good time with them . 

The black and white cat is named Cookie ; the brownish colored cat is named Maple. They are great company for each other, but they still enjoyed our visits. 

I made sure to give them a "Churo" treat each time I came. They went wild over the treat and warmed up to me. 

I'm sharing some photos I took of them over the course of the week. 

Maple liked to go high up on her cat playground to give herself some space away from everyone.

Cookie is the quieter of the two. She is not as playful

Cookie likes to lay on her back

Maple loves her round tunnel. She often zips right through it in a flash!!

Maple looks like she posed for this picture. What a beauty.

Cookie on her scratch pad .

We had fun with them but- we and I am sure that they -were glad when their mommy came home. 

Do you have cats? We don't have any of our own- but most of our local family members have cats. 

We have a grand-cat named LuLu that I have shared about before. Lulu does not like other cats!!!

LULU 

My Notes: 

Please consider purchasing my cookbook on Amazon!  plant-based soups cookbook (affiliate link)

My Soups Cookbook contains over 80 healthy soup recipes and 80 inspirational quotes and time saving cooking tips to help encourage, guide, and inspire readers to reach a greater level of wellness. Plant-based soups cookbook (affiliate link)  on Amazon with a "look inside" option to see all the recipe titles and introduction.

Red Lentil Potato Dal | An Easy Plant-Based Indian Dinner

Do you enjoy Indian cuisine? It's one of our favorites, and last night I made a simple, comforting red lentil potato dal that was relatively quick and easy- as vegetarian cooking goes. You gotta chop!

We're still hosting our cousin from Los Angeles, who is in the area for work. He's a film producer and spends most of the day working remotely, making him an easy houseguest. (His latest film is called "Monument" with John Voight). Since he only eats two meals a day, I like to make sure dinner is something filling. He is not a vegetarian, but he likes ethnic food.

Asian Summer Rolls- no cooking needed

Vegetable filling for Summer Rolls along with sliced pickles, mint, cilantro etc.

To start, I served fresh Asian summer rolls filled with grated raw vegetables, fragrant herbs from my garden, and a few unexpected additions like sliced pickles for extra crunch and flavor. I paired them with a gluten-free peanut dipping sauce that I found at Wegmans, and it was a perfect match.

No Lettuce Salad- no cooking needed

For the dinner, I made a delightful salad without lettuce using canned hearts of palm, cherry tomatoes, red onion, and chunks of avocado. It's one of my favorite combinations because it's fresh, colorful, and the slight juice from the hearts of palm and the creamy avocado kind of make its own dressing.

Rice and Red Lentil Potato Dal-25-30 minutes cooking

For the main course, I served my hearty red lentil potato dal over fluffy white rice. The simple dal was flavored with cumin seeds, ground cumin, turmeric, freshly grated ginger, cracked black pepper, and garlic powder (I had run out of fresh garlic). As it simmered, the kitchen filled with the warm aroma of Indian spices, making it hard to wait until dinner was ready.

The dal (and the rice cooked separately) cooked in pots on low rather quickly (about 30 minutes) so the kitchen didn't heat up too much.

Corn on cob- eaten raw- no cooking needed

Oh, I almost forgot ! I also served fresh corn on the cob from a local farmer who says his corn is Non GMO. It was so sweet, we ate it raw without cooking it. Corn is fabulous eaten right off the cob without cooking. It is sweet, crunchy, and delicious.

Yes, it was a filling meal; we were all so full that dessert wasn't even a consideration. We were stuffed!

The weather here has been brutal—104°F yesterday! It's definitely the kind of heat that makes me crave simple, nourishing meals that don't require hours in the kitchen.

How's the weather where you are? And what's been on your dinner table lately? I'd love to hear what you're cooking this summer.

Ingredients for the Red Lentil Potato Dal:  

1 tablespoon of cumin seeds

1 medium onion, diced

1 cloves of garlic, pressed or 1/2 teaspoon garlic powder

1 tablespoon of grated fresh ginger

2 cups of diced potatoes, or chopped how you like it

1 cup of red lentils, washed and drained

1 teaspoon of salt

cracked pepper to taste

1/4 teaspoon turmeric

1 teaspoon of ground cumin powder

1/8 teaspoon of curry powder 

4 cups of water 

2 tablespoons vegetable bouillon powder

Optional: hot pepper of your choice

Directions: 

Sauté onion, ginger, cumin seeds in a wide rimmed skillet in a little water, or oil if you prefer, for 5 minutes stirring. Add chopped potatoes and coat and stir for 1 minute. Add red lentils, turmeric, pepper, cumin powder, curry powder, salt, water and bouillon. Stir, bring to a boil, reduce to a simmer and cover and cook for 25 minutes until potatoes are soft. Serve over cooked quinoa or rice.

My Notes: 

1. You could add jalapeño peppers or any hot pepper while cooking if you like it hot!! I don't... 

2. Use vegetable broth instead of water and bouillon powder.

3. Everything in this meal is gluten-free

I used a julienne peeler to grate the vegetables in a jiffy. 

It was called ReNext Multifunction Stainless... and it works great. 

Disclaimer: I am an affiliate for Amazon. If you click on a link and go to Amazon and you make a qualified purchase on Amazon- I will get a small commission.