Recipe by: Simply Irresistible: Easy, Elegant, Fearless,  Fussless Cooking by Sheilah Kaufman  www.cookingwithsheilah.com

*Note from Author: A superb dish guaranteed to have everyone asking for the recipe! The tiny noodles are the secret to making this dish so great (which are different than the typical kugel egg noodles pictured above). This is the first kugel I ever loved however, and the only one I like to eat!  Believe it or not, it can be made low-fat.

Ingredients:

8 oz tiny (soup) noodles, cooked according to package directions
5 large eggs
1 lb. cottage cheese (regular or low fat)
2 cups sour cream (regular or low fat)
1 cup milk
1 cup sugar
2 sticks butter or margarine, softened to room temperature
8 oz cream cheese (regular or low fat) softened to room temperature
cinnamon to taste

Directions:

Preheat oven to 450 F.  Grease a lasagna size baking dish.
Add salt to the boiling water before cooking the noodles. Cook the noodles for 5 minutes in boiling water. Drain well. Let cool before mixing with eggs and other ingredients.
In a bowl, beat the eggs.
Using a wooden spoon, or hand mixer, combine the remaining ingredients and stir in the noodles and eggs.
Pour mixture into prepared pan. Sprinkle a little cinnamon on top and bake for 5 minutes. This sets the custard.
Reduce heat to 350 F and continue baking for another 45 to 50 minutes (depends on size of your pan) until lightly browned on top. Freezes beautifully after cooling to room temperature. Serves 8 to 12.

Easy, elegant, healthful… what more could you want?

Recipe By: Simply Irresistible: Easy, Elegant, Fearless, Fussless Cooking by Sheilah Kaufman  www.cookingwithsheilah.com

Ingredients:

1. 4 medium onions, peeled and thickly sliced
2. 12 large shallots, peeled and halved (or 16 small)
3. 2 tablespoons extra virgin olive oil
4. Salt
5. 1 teaspoon sugar, or to taste
6. 6 to 8  fresh thyme sprigs
7. 6 tablespoons brown or white rice – optional
8. 6 cups chicken stock or Swanson’s Vegetable broth or 3 cups of each
9. 1/ 4 to 1/ 2 cup dry white sherry
10. 1/ 2 to 3/4 cream or half or half

Directions:

Preheat oven to 400°F.
Place onions and shallots on a large jellyroll pan. Sprinkle with olive oil; toss vegetables to coat lightly with oil. Sprinkle vegetables with salt, sugar, and thyme sprigs. Roast, turning vegetables occasionally, for 45 to 50 minutes, or until lightly golden. Place vegetables in a 5 to 6 quart pot. Add rice, if using, and vegetable stock. Cover pan and simmer 35 minutes.  Remove thyme sprigs. Using a blender or food processor, puree soup (this may have to be done in batches) and return to pot.  Stir in sherry and cook 1 to 2 minutes. Add cream, mix well, heat through and serve.  Serves 8.

Related posts:

1. Gluten Free Bean Soup
2. Bumps in the Soup

Ingredients

4 cups romaine lettuce torn (did you know the darker the lettuce, the healthier?)
1/2 cup onion red, thinly sliced
1/2 cup cucumber thinly sliced
1/2 cup tomatoes cherry, halved
1/2 cup feta cheese crumbled
1 tablespoon lemon juice
2 teaspoons vinegar red wine
1/2 teaspoon oregano dried
1/4 teaspoon salt
1 tablespoon olive oil extra-virgin

Directions

Combine first five ingredients (through feta) in a large bowl.

Combine the next four ingredients (through salt) in a small bowl. Gradually add the 1 tablespoon olive oil, stirring constantly with a whisk. Drizzle oil mixture over salad; toss well.

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1. Corn Salad
2. Lebanese Potato Salad
3. Alaska Cod, Orzo & Cucumber Salad

By: YouveGotSupper.com

Ingredients

1 cup(s) brown long grain rice
1 egg(s)
2 tsp vegetable oil
1 tsp garlic
1 tsp ginger
1 cup(s) edamame shelled (frozen), thawed
1/ 2 cup(s) red bell pepper chopped
1/ 2 cup(s) scallion(s) sliced
2 tbsp soy sauce low sodium
1 tsp sesame seed oil

Directions

1. Cook rice according to package directions (brown rice takes longer to cook than white rice). Spread rice on a baking dish coated with cooking spray when done (this will let the rice cool quickly before toasting).
2. While rice is cooling, pour beaten egg in a skillet over medium heat coated with cooking spray. Let set for 1 to 2 minutes. Break into large chunks and remove from pan. Wipe out pan.
3. Heat 2 tsp vegetable oil in pan. Add cooled rice and cook without stirring for 6 – 7 minutes until browned (let it sit longer for more crunchy rice). Flip rice with spatula and let it brown for a few more minutes. Add garlic and ginger and cook for another minute.
4. Stir in veggies and cook until heated through. Add soy sauce, sesame oil and egg. Serve.

Related posts:

1. Enchilada Rice
2. Asian Bean and Rice Rolls

By: What’s Cooking

Ingredients

2 cups flour
2 teaspoons Baking Powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs
1 cup mashed cooked fresh pumpkin
1 cup granulated sugar
1/2 cup firmly packed light brown
sugar
1/2 cup milk
1/4 cup oil
6 (1 ounce) squares
BAKER’S Semi-Sweet Baking
Chocolate coarsely chopped

Directions
Preheat oven to 350? Mix flour, baking powder, baking soda, salt and spices until well blended; set aside.

Beat eggs, pumpkin, sugars, milk and oil in large bowl with wire whisk until well blended.

Add dry ingredients; stir just until moistened.

Stir in chopped chocolate.

Pour into greased 9×5-inch loaf pan.

Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack. Cut into slices to serve.

Related posts:

1. Banana Cranberry Walnut Bread

1 Medium Onion diced
1 Large Carrot cut into bite-size pieces
3 Sticks Celery thinly sliced
2 Cloves Garlic smashed
Large Handful Mixed Herbs (parsley cilantro, rosemary, thyme, basil, oregano, sage, bay leaves, or whatever combination you have on hand)
1 large can black beans
1 large can black eyed peas
2 medium cans Chickpeas / Garbanzo Beans
1 jumbo can Tomatoes in juice
1 cup Chicken Stock

Directions

Sauté the onion, carrot and celery under crisp-tender (about 5 minutes).
Add garlic, herbs, beans, tomatoes and, if necessary, enough stock to cover the beans.
Reduce heat to low, cover and simmer 1 to 1-1/2 hours or until all the vegetables are tender.
Season to taste with salt and pepper.
Serve with hot, buttered crusty rolls and Pesto and/or chili sauce, if desired.

Related posts:

1. Gluten-free Delicious and Simple Peanut Butter Cookies
2. Asian Bean and Rice Rolls
3. Roasted Onion & Shallot Soup

Ingredients

12 ounces of macaroni (maccheroni)
3/4 cup of milk (low fat or regular)
2 ½ cups of shredded mozzarella cheese
2 cups of chopped vegetables (spinach broccoli, or any other favorites)
10 cups of water

Directions

1. Boil 10 cups of water in the large pot, enough to completely cover the maccheroni.
2. Wearing oven mitts, add the maccheroni to the pot and cook for 7-9 minutes.
3. Drain the pasta from the water into a strainer in the sink. Pour the maccheroni back into the pot and stir in the milk and mozzarella until it is evenly distributed.
4. Add the vegetables to the pot and stir well for 3 to 5 minutes. Use the wooden spoon to scoop the maccheroni into a bowl.

Related posts:

1. Chocolate Chunk Pumpkin Bread
2. Eileen’s Noodle Kugel
3. Banana Cranberry Walnut Bread

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon confectioner’s sugar
6 tablespoons cold unsalted butter quartered and cut into 24 pieces
3/4 cup cold organic buttermilk well shaken
Optional: 1 egg lightly beaten with a splash of milk or water (this is called an egg wash)
Salt

Directions

Center a rack in the oven and preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone mat.

Sift the flour, baking powder, salt, soda and sugar together in a bowl. (*If you are making herb biscuits, add the herbs in now.) Drop in the butter and, using your fingers, toss to coat the pieces with flour. Quickly, working with your fingers, rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-size pieces, pieces the size of oatmeal flakes and pieces of every size in between – and that’s just right.
Pour the buttermilk over the ingredients, grab a fork and toss and gently turn the ingredients until you’ve got a nice soft dough. Now reach into the bowl with your hands and give the dough a quick gently kneading – 3 or 4 turns should be just enough to bring everything together.

Lightly dust a work surface with flour and turn out the dough. Dust the top of the dough very lightly with flour and pat the dough out until it is 1/2-inch thick. Don’t worry if it isn’t completely even.

Use a knife or biscuit cutter to cut the dough into 12 pieces. Whatever dough you have leftover, just gather it together and cut it again as needed.

Transfer the biscuits to the baking sheet**. Optional: Lightly brush each biscuit with egg wash and sprinkle with just a few crystals of Maldon salt. (This will give them a golden, almost glossy color and a nice salty crunch that will go perfectly with butter and jelly.)

Place the baking sheet in the oven and bake until the biscuits are puffed and golden brown, about 14 to 18 minutes.

Serve immediately with butter, jelly, honey, bacon—you get the idea. Just please promise me that you won’t use margarine…

Related posts:

1. Rhubarb a l’Alain
2. Banana Cranberry Walnut Bread
3. Chocolate Chunk Pumpkin Bread

3-4 frozen overripe bananas
1 perfectly ripe banana to slice on the top
1/3 cup salted butter melted and slightly cooled
2/3 cup light brown sugar
1 organic egg beaten
1 teaspoon baking soda
1 teaspoon vanilla
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups all-purpose flour
1/2 cup dried organic cranberries
1 cup walnut pieces and halves

Directions

Take the plastic bags of frozen bananas from the freezer and allow to defrost. I left mine in the sink, as the bags will get quite wet from condensation. As the bananas defrost, an amber-colored water will accumulate in the bags…and this is what is the trick to moist bread, so keep that water

!Dump the frozen bananas and their juice in a big bowl and mash with a potato masher or a wooden spoon. Mix in melted butter and stir well. Add the sugar, beaten egg, vanilla and the spices to combine. If you are using all-purpose flour, sprinkle the baking soda and salt over the mixture and mix in thoroughly. Add the flour and mix until combined. Add the cranberries and walnuts and stir just until incorporated.

Pour batter into a buttered 4×8 inch loaf pan. Take the ripe banana and slice on the bias. Decoratively place sliced banana pieces on top of the batter. Bake at 350 degrees for 1 hour or until toothpick comes out clean from the center. (My bread took about 70 minutes.)

Cool on a rack for 30 minutes. Take a butter knife and run it around the edges to ensure it will come out of the pan. Remove from the pan, turn right-side up and let cool completely.

Slice and serve.

Related posts:

1. Chocolate Chunk Pumpkin Bread
2. Buttermilk Buscuits
3. Rhubarb a l’Alain

Ingredients
2 Tbsp. extra virgin olive oil
2 cloves garlic peeled and lightly crushed
2 turkey drumsticks
salt and black pepper to taste
1 medium onion peeled and sliced
1 cup stock or water
1 can cranberry sauce smooth or chunky

Directions
Heat oil in deep skillet or casserole large enough for turkey legs to fit comfortably.

Turn heat to medium high add turkey legs and cook for a minute, brown on both sides (they will brown unevenly, because of their shape), sprinkling with salt and pepper.

Add onion and garlic and cook until onion is soft. Add 1/2 cup liquid and cranberry sauce. Bring to boil, cover and adjust the heat for to a simmer.

Cook about 1 1/2-2 hours, checking every 30 minutes and adding more liquid if necessary, until meat is very tender.

Taste sauce, and add more salt, pepper, if necessary.

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1. Turkey & Tomato Panini
2. Turkey Dried Plum Lettuce Wraps
3. Mexican Millet