I’d been using the same Non-Dairy Noodle Kugel recipe for years (see “Related Post” below), but found a version on Leah Cooks Kosher that sounded like an improvement on one of my family’s favorite dishes. I adapted that recipe and guess what? This easy, sweet side dish is tastier and fluffier. Plus, it got several thumbs up from my family!
Happy cooking, hon!
Sweet Noodle Kugel (non-dairy)
1 pound medium wide egg noodles
1/4 cup canola oil or margarine
3/4 cup sugar
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
salt to taste
1 Granny Smith apple, peeled and diced small (optional)
1/2 cup golden raisins (optional)
Preheat the oven to 350 degrees F.
Boil pasta, then rinse in cold water and drain. Set aside.
Mix eggs, oil, sugar, cinnamon, nutmeg, vanilla and salt together in a large bowl.
Add the apples and raisins. Mix well to blend.
Add the cooked pasta to the egg mixture. Toss well to coat. Grease a 9″ x 13″ baking dish well. Pour the kugel mixture into baking dish and spread so it’s even. Spray a piece of foil with oil and cover the kugel loosely.
Bake for 45 minutes. Remove the foil and bake until the kugel is set and is lightly browned, about another 10 minutes.
Remove from the oven and set aside for a few minutes. Cut and serve warm or at room temperature.
We hosted a Memorial Day bbq and, in addition to needing dessert ideas (the search resulted in Top Ten Patriotic Desserts), I needed a side dish. The Herbed Celery-Potato salad from a Martha Stewart Living magazine was easy and delicious.
Make ahead. Serve with lunch or dinner. Pack a picnic. Hon, it tastes like summer.
1 1/2 pounds peewee potatoes, scrubbed (I used both yellow and purple potatoes.)
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
5 teaspoons apple-cider vinegar
1 1/2 cups mixed fresh herbs, such as flat-leaf parsley and basil, chopped
2 scallions, chopped
1 stalk celery, finely diced (1/4 cup)
1. In a medium saucepan, cover potatoes with 2-inches of cold water. Bring to a boil over high heat and season generously with salt; cook until potatoes are tender when pierced with a knife, 10-12 minutes. Drain. (Note: the purple potatoes needed less cooking time, so next time, I’ll remove them earlier than the yellow potatoes.)
2. When potatoes are cool enough to handle, halve and transfer to a large bowl.
3. Add oil, vinegar, herbs, scallions, and celery. Toss to combine. Season with salt and pepper.
4. Serve warm, room temperature, or chilled.
Tip: “Make ahead to let the flavors meld, and store in an airtight container in the refrigerator. If you’re using larger potatoes, boil them longer, and quarter or cut them into one-inch pieces after cooking.”
Serves: 6 (I think it serves more than that, but I guess it depends on how big a serving people take.)
I made this delicious dish a long time ago and wanted to make it again many times, but I couldn’t find the recipe. (I didn’t trust myself to make it from memory). When I finally organized cut-outs from newspapers, chicken-scratched napkins, and a ton of loose recipes, I found it. Yay! It takes some patience, but it’s worth it.
Happy cooking, hon.
2 pounds (about 3 medium) potatoes, peeled and sliced very thinly
1 Tablespoon olive oil, or as needed
Freshly ground nutmeg
Freshly ground black pepper
1 Tablespoon minced fresh parsley
1 Tablespoon minced garlic
Fresh thyme leaves for garnish (optional)
Pat potatoes dry if very starchy or moist. In a sauté pan large enough to fit potato slices in just two layers, spread 1 tablespoon oil with and sprinkle with nutmeg and pepper to taste. Starting in center, arrange potato slices in a closely overlapping, attractive spiral. When pan is filled, repeat to make second layer.
Place pan over medium heat and cover. Slowly cook potatoes until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking. Wipe inside of lid as needed to keep it dry.
Press potatoes down with a flat spatula and remove from heat. Place a larger platter over pan and flip it upside down, transferring potatoes to the platter. Check pan to make sure it is clean and has enough oil to keep potatoes from sticking.
Slide galette, raw side down, back into pan, and return to medium heat. Cover and cook until browned, about 15 minutes. Meanwhile, prepare a persillade by combining parsley and garlic in a small bowl. To serve, slide galette onto a serving platter, season to taste with salt, and garnish with persillade or thyme.
Yield: 4 servings.
Source: “A Culinary Journey in Gascony” by Kate Hill
I used the recipe from David Tanis’ City Kitchen column* as guidance, and then altered the spices. Tanis baked his cauliflower with pre-cooked rigatoni and added cheese for a main dish. Click Rigatoni and Cauliflower Al Forno to see the his recipe. I’ll definitely be making this side dish again.
Happy cooking, hon.
–1 or 2 garlic cloves, minced
–salt, pepper, thyme, about 1 to 2 Tablespoons chopped cilantro or any spices you think will go well with cauliflower
Preheat oven to 400 degrees F.
Cut cauliflower in half from top to bottom, cut out tough core, stem and extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices.
Put 3 Tablespoons olive oil in skillet over high heat. Brown cauliflower for about 2 minutes, then turn pieces over to brown other side. Cook for about 2 minutes, or until cauliflower is easily pierced with a fork. Some pieces won’t be brown. Season with salt and pepper and stir to coat.’
Put cauliflower in a mixing bowl. Add cilantro, garlic and thyme.
Spray a foil-lined baking sheet.
Spread cauliflower evenly on the baking sheet.
Bake, uncovered, for approximately 20 -30 minutes, until top is crisp and golden.
*Source: City Kitchen column in The New York Times
I don’t like potato chips. Plain, I mean. If they’re covered in sour cream & onion or salt & vinegar flavoring, then I could munch away until I practically pay someone to remove them from my sight! So, I have no idea why homemadepotato chips entered my “dinner brain” and wouldn’t go away until I made them. These were delicious! For those friends of mine (you know who you are) worried about cooking in oil/”it’s not good for you”/”why would I promote these as healthy,” CHILLAX!
I promise not to make these more than a few times the whole summer.
The only flavoring on these is a bit of salt.
I believe when a recipe has less ingredients than fingers on a hand, and those ingredients are not made of chemicals, then the result can be called healthy or a healthy alternative.
Homemade Potato Chips
Potatoes–I used Russet potatoes, quantity depends on how many people you are serving and size of potatoes, I used 4 medium potatoes for 3 people.
Olive Oil–for frying, the oil was so clean that I collected it to use again.
1. Peel potatoes and slice in a food processor.
2. Heat olive oil in pan until its hot.
3. Fry potatoes in oil until golden brown, turning to cook both sides.
4. Drain on paper towels and sprinkle salt to taste. (If using other spices, sprinkle now.)
Salad: Escarole with Green Apple, Celery Toot and Toasted Pecans
According to Fine Cooking, the vinaigrette tastes better when made ahead. The recipe recommends preparing vinaigrette up to 2 days before serving and store in refrigerator, tightly covered. Bring vinaigrette to room temperature and whisk lightly before dressing salad.
2 Tablespoons cider vinegar
1 Tablespoon minced shallot
2 teaspoons Dijon mustard
5 Tablespoons extra-virgin olive oil
1 medium head escarole (about 1 lb.)
1 medium Granny Smith Apple (7-8 oz.)
1 small celery root (about 1/2 lb.)
1/2 cup pecan halves, toasted (I spread them out on a toaster tray and toasted them a few times.)
Sea salt or kosher salt and freshly ground black pepper
optional: 1/4 lb. blue cheese, crumbled to yield about 1 cup (I didn’t add blue cheese to the salad above.)
1. To make the vinaigrette, whisk the vinegar, shallot, mustard, 1/4 teaspoon salt, and a few grinds of black petter. Let mixture stand for 10 minutes, then whisk in olive oil. (If adding blue cheese, add 2 Tablespoons of crumbled blue cheese and stir gently.)
2. Remove any tough, discolored, or broken outer escarole leaves. Trim off root end and tear leaves in bite-size pieces. Wash well. (Estimated amt-6 lightly packed cups.) If you prepare the escarole ahead of time, store in a bowl covered with a slightly damp towel in the fridge until ready to toss.
3. Up to 1 hour before serving the salad, peel, core, and dice apple into 1/4 inch cubes (about 1 1/4 cups). Slice the thick skin from celery root and dice it the same as the apple. (I didn’t have celery root, so I just diced a celery stalk.)
5. Add celery to diced apple and toss with 2 Tablespoons of vinaigrette to prevent discoloration. Cover and refrigerate until ready to toss the salad.
6. Ten minutes before serving salad, toss the escarole and apple/celery root mixture with remaining dressing. Break up pecans into salad and toss to incorporate. Season to taste with salt and petter. (If adding blue cheese, the magazine says the blue cheese will add a little saltiness, so don’t oversalt the salad. Crumble remaining blue cheese over salad just before serving.
1 pound boneless, skinless chicken breast, flattened and cut into approx. 2″ x 4″ pieces (I bought mine pre-flattened and used a little more chicken than the recipe called for.)
1 1/2 cups panko crumbs (or regular bread crumbs if you can’t find panko crumbs)
1 cup all-purpose flour
2 eggs, beaten
1 Tablespoon milk (I used almond milk.)
vegetable or canola oil for frying
salt and pepper to taste
8 mini slider rolls (I found dairy-free Mini Pretzel Rolls at Whole Foods)
Extras–lettuce, tomato, onion
Herbed Mayo Ingredients:
1/2 cup mayonnaise
1 teaspoon finely minced parsley
1 teaspoon finely minced chives
1 teaspoon finely minced chervil (optional)
1/2 teaspoon mustard (dijon or brown)
1 teaspoon lime juice
salt and pepper to taste
(I used a combo of fresh and dried herbs.)
1. Rinse chicken with cool water and pat dry. Cut into approx. 2″ x 4″ pieces. LIghtly season chicken on both sides with salt and pepper.
2. Make a “dredging station” by putting panko crumbs in one shallow bowl, the flour mixed with salt and pepper in another shallow bowl, and the 2 eggs beaten with 1 Tablespoon of milk (or dairy substitute) in a another shallow bowl.
3. Using tongs or a fork, dip chicken into flour and gently shake off excess. Next, dip it into egg mixture on both sides. Last, dip chicken into panko crumbs, pressing crumbs to adhere to chicken. Lay finished coated pieces on a wax paper covered baking sheet.
4. In a large skillet, over medium heat, pour vegetable oil about 1/4″ deep. Fry chicken when oil has heated up (but not too hot, otherwise the outside coating will burn and the chicken inside won’t cook through.) Without crowding pan, fry chicken until pieces are golden brown. I always check doneness of chicken by making a small cut before removing from pan. Remove from pan and drain on paper towel.
5. To make the Herbed Mayo, place all ingredients in a small bowl and whisk together until smooth. Adjust salt and pepper to your own taste. Cover bowl and refrigerate until ready to use.
1/4 cup buttermilk, milk, or white wine (I used white wine in dish above.)
2 Tablespoons Dijon mustard
2 Tablespoons whole-grain mustard
1/2 cup chopped fresh dill
freshly ground black pepper
1/2 cup medium-diced celery
1/2 cup small-diced red onion
1. Place potatoes and 2 Tablespoons salt in large pot of water. Bring water to a boil, then lower heat and simmer for 10 to 15 minutes, until potatoes are barely tender when pieced with a knife. Drain potatoes in a colander, then place colander with potatoes over empty pot off the heat and cover with a clean, dry kitchen towel. Leave potatoes to steam for 15 to 20 minutes, until tender but firm.
2. In a small bowl, whisk together mayonnaise, buttermilk (or wine), Dijon and whole-grain mustards, dill, 1 teaspoon salt and 2 teaspoon pepper. Set aside.
3. When potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place cut potatoes in a large bowl and pour dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add celery and red onion, 2 teaspoons salt, and 1 teaspoon pepper.
4. Toss well, cover, and refrigerate for a few hours to allow flavors to blend.
Hon, these potato latkes tasted as good as they smelled! I tripled the recipe below, then portioned and froze them, ready to defrost and reheat at a moment’s notice. Prepping and frying latkes is a lot of work, which is why I make them only twice a year. Yes, they’re cooked in oil. But, they’re worth it on occasion, especially if served with applesauce or sour cream.
4 large potatoes, peeled and grated (I used a food processor to grate potatoes and onions.)
1 cup onions, grated
1/2 teaspoon baking powder
1/2 cup flour
Salt and pepper to taste
Corn, canola or vegetable oil
brown paper grocery bags, cut open and flattened on a counter
1. Insert grating disc in food processor and grate potatoes. Place potatoes in a colander sitting in a bowl or sink. Drain excess liquid.
2. Grate onions in food processor.
3. In a large bowl, combine drained potatoes with eggs, salt, pepper, baking powder, flour and onions. Mix well.
4. Pour a layer of oil in frying pan and heat on a medium heat.
5. Drop potato mixture by spoonfuls into hot oil. (Be careful, because they splatter.)
6. When one side of a latke is medium brown, turn and brown other side.
7. Drain on paper bags.
Yield: approximately 25 latkes, depending on the size of the spoon and amount of mixture you drop into the oil.
*If not serving right away, you may freeze latkes once they’ve cooled. When ready to serve, preheat oven to 425 degrees F. Place latkes in a single layer on foil-lined cookie sheets. Bake approximately 15 minutes or until crisp.