Let food be thy medicine and medicine be thy food. ~Hippocrates

Posts tagged ‘recipe’

Passover Foods: good for any time of year


My son was home from school this weekend but opted not to join us at a friend’s seder. While I was disappointed, I was gladdened when he asked the next day, if we could prepare some traditional Passover foods. Even better, we were going to do this together. So I made the chicken soup (which I am famous for, if I say so myself); he made the matzah balls. I made the charoset (see next blog entry for more explanation and recipe); he made the noodle kugel, using a friend’s age-old recipe which is quite delicious and versatile in the possible variations. Here is the recipe:

Makes one 8×8 tray. I usually double it. It can be frozen, then defrosted and reheated, covered.

Ingredients:

1/2 lb. medium egg noodles, parboiled. Strain; do not rinse.
3 eggs
8 oz cottage cheese*
1 C sour cream*
2 Tbs. brown sugar 
1 tsp pure vanilla
1 1/2 C milk*
Optional: 1/2 C crushed cornflakes (I don’t use them as I like the browned noodles themselves)
*I use reduced and/or fat free cottage cheese, milk and sour cream. It doesn’t change the taste but cuts out a lot of fat.
Variations: you can add 1/2 of chopped apples, raisins or cranberries and/or sliced or chopped almonds 

Add all ingredients, mix well and place in greased 8×8′ baking pan. Top with cornflakes if desired. Bake at 325 degrees for 55 minutes or until the noodles begin to brown. Remove and let settle for 10 minutes before cutting.

Recipe: Middle Eastern Couscous and Tomato Salad


3 cups of middle eastern couscous

1 bunch of fresh curly parsley, chopped

2 large beefsteak or other juicy tomatoes, chopped.

1 small-medium red or sweet onion, chopped

3 Tbs. extra virgin olive oil

Salt & pepper to taste

Boil 3 1/4 cups of water. Add couscous and lower heat. Cover pot and simmer about 8 minutes. Taste to see if done and continue cooking if too hard. Remove from heat and put in bowl to cool. Add balance of ingredients, stir and chill. Enjoy!

Trying New Vegetables and Ways to Prepare Them


Among my errands on this oppressive day was my weekly stop at Stone Gardens Farms in Shelton, to pick up my weekly share of fresh farm produce, which I share with a friend. It seems every week’s crop includes kale. She doesn’t like it, so I get a double portion. Truth be told, I don’t like it steamed either. It has to be “hidden” in a soup for me to get it down. I know how nutritious it is however, so I was determined to find a way to ingest the stuff.

Owing to the wonder of the internet, recipes abounded. The one that appealed to me was kale chips. I made a batch. Mmmm, delicious! Two more batches immediately followed, since I ate the whole first tray myself. So, here is the recipe. Try it. It really is good!

Wash and dry the leaves thoroughly. Remove the center stems. Tear leaves into large chip size pieces (they shrink a little). Toss in a large bowl with olive oil, grated parmesan cheese and a little salt, unless you must limit sodium. You can add garlic powder too if desired. Coat well, spread in a single layer on a baking sheet. Cook for roughly 10 minutes on 400 degrees, but watch it so it doesn’t totally dry up to ash! Yum. Enjoy.

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