Inexpensive & Usable Gadgets and Soups for Fall with Cindy’s Corners

Simple Yet Effective Gadgets and Soups For The Fall

First, thanks to all who have been reading and sending me complimentary letters and posts.

Second, keep sharing and following, there will be some very exciting regular contributors joining us soon for “Everything Food.”


Every kitchen, and even those who make “take out” a dining staple, has bulky, expensive appliances. Every bride-to-be registers for stand mixers, processors, cappuccino makers, air fryers and all the duplicates we need for chumatz and Pesach.

Many times, we find ourselves using simple tools and serve-ware we find by accident in discount stores or by on a whim online. Here is a small sample of some items used daily that make a difference in my kitchen, and now, I hope, yours.

I saute onions daily. They start in breakfast eggs and end up in dinner salads. They top proteins and garnish soups. They sometimes end up in Challahs. I have several expensive choppers and mandolines. However, the gadget I use most is this slicer, bought for several dollars and worth every penny. Slices turn out so even, and with a little spray oil, my onions are diet friendly. I also perfected my cucumber-beet salad with this slicer.

The entire group of kitchen supplies in this photograph cost less than 20 dollars, and take up little shelf space.

Send me some suggestions of your favorite items.


It’s that time of year that we all search for healthy, satisfying soups. I have perfected my Multi Mushroom Soup that fits into every diet plan and every busy chef’s daily schedule to prepare. As with most soups, you can prepare a day or two before serving.

Cindy’s Corners Multi Mushroom Soup

Cindy’s Corners Multi Mushroom Soup With Cauliflower Rice

You can use any variety you like. You can also choose a broth of choice, but try to use a low sodium. The secret is the mix of dried and fresh mushrooms, using avocado as your fat/base and use spices you like. I like this mixed spice blend, but you can also add roasted onions and garlic and/turmeric. Experiment!!!

1/2 box broth – separate one cup to soak dry mushrooms
1/2 large pot assorted mushrooms
1cup dried mushrooms
2 tbsp Pereg Natural Foods Burger Mix Spices
1-2 avocados
1bag cauliflower rice

In a large pot boil up all mushrooms, all broth, and spices. When boiling, lower heat. Use a hand blender to make into a soup-like consistency. Add avocado and blend a little more until it looks creamy. Add the cauliflower rice (adds texture like a rice)

Let sit at least 2 hours before serving so flavors blend. You can serve alone or garnish with croutons, facon bits or even a breaded mushroom.

French Green Lentil Soup

1/2 cup Pereg Natural Foods French green lentils
2 cups chopped yellow onions (2 medium-sized)
1 Tbsp. minced garlic (2 large cloves)
3 Tbsp. virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 Tbsp. minced thyme (dried or fresh)
1 tsp. ground cumin
1 cup diced celery (2 stalks)
1 cup diced carrots (2 carrots)
2 cups vegetable stock
2 Tbsp. tomato paste
1 Tbsp. red wine vinegar

In a small bowl, cover the lentils with boiling water for 15 minutes. Drain.
In a large pot or Dutch oven, sauté the onions and garlic with the olive oil, salt, pepper, thyme, and cumin for 10 minutes over medium heat or until the vegetables are translucent and very tender.

Add the celery and carrots and sauté for 5 more minutes. Add the vegetable stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer, covered, for 1 hour or until the lentils are cooked through.

Uncover and check the soup periodically to ensure that there is enough liquid to cover the lentils. Add more broth and/or water if needed.

Check the seasonings and adjust to taste.
Stir in the red wine vinegar.

Serve hot and enjoy! Makes 4 servings

A Soup Presentation To Impress

My go-to Challah cookbook is Rising by Rebbetzin Rochie Pinson. Making smaller Challahs to serve with soups enhances any table. These simple paper bowls are great to serve in, just don’t bake with the breads or you will have a fire.

From Rising, The Book Of Challah

  • Keep it simple, satisfying and fun!!!! See you next week.

    Cindy Grosz can be reached at

  • About the Author
    Cindy Grosz is an accomplished activist for pro-Israel and Jewish interests. She writes about “Everything Jewish” and has appeared in multiple media outlets. She is a Contributor on The Jersey Joe Radio Show on WOR710AM, syndicated through iHeartRadio. Grosz is the author of Rubber Room Romance, Everything You Need to Know and Ask About the Education System. She can be reached at
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