Friday, March 27, 2015

Noodle Kugel

This is my favorite kugel recipe and it's the
 first one I was given by a friend over 30 years ago.
Kugel is a sweet noodle casserole that's 
traditionally served at Jewish holidays. I make 
it about once or twice a year when the calendar
reminds me. It's a different side dish that goes
well with brisket or lamb. At least that's how 
I've usually served it. It would be a nice
addition to a brunch too. Easter brunch
perhaps? The best of both.
 Ingredients, pretty basic.
 Whisk the room temperature 1/2 stick butter 
and 1/2 brick cream cheese with 2 eggs, sugar,
and 1 C milk (I use whole), 
 Stir in the cooked noodles; 4 oz = about 2 C uncooked.
 Pour into a buttered 8" casserole.
 Combine the 1 C crushed cornflake crumbs with 
1 t sugar and 1/2 t cinnamon. Sprinkle over the top.
 Bake @350º for 25-30 minutes until set.
Serve hot, warm, or at room temperature.
I love leftover warmed-up kugel for breakfast
 the next morning with my coffee.

Noodle Kugel
4 oz flat egg noodles,cooked and drained
4 oz cream cheese, softened
1/4 C butter, softened
1/4 C sugar
1 C milk
2 eggs
(1/4 C raisins, optional)
Whisk the cream cheese, butter, 
sugar, milk, and eggs, until blended. 
stir in the cooked noodles. Pour into 
a buttered 8x8 baking dish. Sprinkle with 
1 C corn flakes, crushed
1 t sugar + 1/2 t cinnamon
Bake @350º for 25-30 minutes until set.
Serve warm or at room temperature.
4-6 servings
*To double the recipe use a 9x13
 pan and bake for 45 minutes. 


Tuesday, March 24, 2015

Easy Stuffed Peppers

You'll have these in the oven in no time,
because you can skip browning the beef.
 That's what makes this recipe so easy!
Just mix your raw beef with;
chopped onion, egg, salt, pepper, garlic powder,
 a dash of Worcestershire sauce, all to taste
 and half of the soup.
  Then mix  milk or water to the
 remaining soup in the can and pour it
over the top of the filled peppers. 
Cover and bake for about 45 minutes.
 I used this pretty Temptations casserole with it's
matching lid that doubles as a baking sheet
or lovely least that's what the
salesperson at QVC tells me! Warning:
change the channel unless you are prepared
to buy something.
 You'll have some extra gravy to pour over
the peppers and rice or potato.
Pop a few potatoes into the oven along with
 the peppers and everything will bake nicely
for a complete dinner in 45 minutes.
 Since I cut the peppers in half, there are
2 halves per person, or 1 for lighter eaters.
A tasty home comfort food dinner.
I like these leftover for lunch later.
I found this recipe at Marty's and
changed very little. 

Easy Stuffed Peppers
3 green peppers
1 lb ground beef
1 can cream of mushroom soup
1 egg
1 small onion, chopped (about 1/3 C)
1/2 t salt
1/2 t pepper
1/2 t Worcestershire sauce
1/4 t garlic powder
Cut peppers in half lengthwise and remove the
core. Combine the ground beef with 1/2 of
the soup, egg, onion, and the seasonings. Mix well
with a fork. Fill the peppers with the mixture.
Add milk or water to the remaining soup in the
 can; stir with the fork to combine. Pour over 
the tops of the filled peppers; scraping out
all the soup in the can with a small spatula.
Cover and bake @425º for 45  minutes until
the peppers are tender. 
Serve with rice or a baked potato. 


Monday, February 9, 2015

Bruschetta with Tomatoes and Basil

This bruschetta with fresh tomatoes and basil
couldn't be easier. It's a favorite that's always 
on the menu when we visit the kids in Atlanta. 
Telaryn doesn't follow a recipe and after 
you've made if once you won't need to either.
Bruschetta (pronounced brusketta), 
is a classic Italian appetizer. It's a simple
 mixture of chopped fresh tomatoes,
fresh basil leaves, salt, pepper, garlic,
 and olive oil. That's it! Use as many
tomatoes as you like; season them with salt
and pepper; add some minced garlic and enough
chopped basil leaves to give it color and flavor.
Drizzle it all with olive oil until it is well coated.
It's mixed up earlier in the day so that the flavors
have time to marinade, about 8 hours. That makes
it a nice make-ahead dish. It will last in the 
refrigerator a few days. Don't know for sure 
because it usually doesn't last that long with us.
Slice a baguette and brush one side with olive oil.
Toast oil-side down on a baking sheet for about 5
minutes in a 450º oven. Serve olive oil side up
topped with tomato-basil mixture.
You can garnish it with a small basil leaf
 or a dollop of pesto.
My measurements here are a starting point.
It's also good on fish; Tilapia and Salmon.

 Bruschetta with Tomatoes and Basil
4 plum tomatoes, chopped
4 T basil leaves, chopped
1 garlic clove, minced
1/2 t salt
1/4 t pepper
2-3 T olive oil
Combine and refrigerate, covered for 8 hours.
Serve atop toasted baguettes.

Links:  How to Propagate Basil,
 Between Naps On The Porch

Thursday, February 5, 2015

Poppy Seed Chicken

It's creamy, rich, and covered in a buttery 
crumb topping. This is a very popular 
casserole in the South. I think it's a favorite 
dish to take to a new neighbor, a new mom,
 or anyone that needs a good comfort dinner.
It's another good way to use leftover roast chicken.
You'll need 2 cups of cooked chicken, cut up and 
seasoned with salt and pepper.
Mix the chicken, soup, sour cream,  half the 
poppy seeds,  and half the crushed crackers. 
This recipe doubles easily. When you do, you can
 use 1 can cream of chicken soup and 1 can of
 cream of celery soup. 
 For the topping combine he remaining crumbs
and poppy seeds with the melted butter.
 Put the chicken in a greased 8X8 casserole. 
Sprinkle on the topping.
 Bake @350º for 30-35 minutes
 until the crumbs are golden.
Serve with rice, a vegetable, and salad.

Poppy Seed Chicken
2 C cubed cooked chicken
salt and pepper to taste
1 cream of chicken soup
1/2C  sour cream
2 t poppy seeds
1 stack of Ritz crackers,crushed
1/2 stick butter, (1/4C) melted
Season cut-up chicken with salt and pepper. Add to
a large bowl with soup, sour cream, 1t poppy seeds,
 and half of the crushed Ritz crackers. 
Put into a greased 8X8 casserole. Combine the 
remaining crushed crackers, the remaining 
1t poppy seeds, and the melted butter in a bowl
 and sprinkle on top. Bake @350º for 35 minutes.
Serves 4
*double recipe and put in a 9X13 casserole

Monday, January 26, 2015

Crock Pot Coconut Curry Chicken

This is the same recipe I've made on the stove top
and posted here except today I made it in the
crock pot. Couldn't be easier and just as delicious!
I thought I'd share how easily it is to convert
a braised recipe to the crock pot. Even easier is the
 fact that everything is pretty much just thrown in;
no extra browning or sauteing in a separate pan.
 I always like to season the chicken with
 salt and pepper before I add more seasonings.
Evenly sprinkle on the the seasonings.
Scatter on the chopped onion, apple, and garlic
Combine the broth and the coconut milk.
Pour over all.
Cover and cook on low for 6 hours
Combine the cornstarch with water and
stir into the pot. Return lid and cook on 
high for 15 minutes to thicken.
Serve over rice and sprinkle on a
generous amount of chopped cilantro.

Crock Pot Coconut Curry Chicken
8 chicken thighs, skinned
1-1/2 t salt
1-1/2 t sugar
1 t ginger
1/2 t pepper
1/2 t garlic powder or
2 garlic cloves, minced
1/4 t cayenne pepper
2 T curry powder
1 large apple, peeled and chopped
1 large onion, peeled and chopped
1 C coconut milk
1 C chicken broth
3 T cornstarch, for thickening

Place the chicken thighs in a large crock pot.
Sprinkle evenly with seasonings. Add the chopped
apple, onion, and garlic. Heat 1 C water in  a 2C
 glass measuring cup with 1 t chicken bullion to
make 1 C broth. Add (1C) coconut milk to the
2C line and combine. Pour evenly over the
contents in the crock pot. Cover and cook on
low at least 6 hours. Combine the 3T
cornstarch with about 1/2 C cold water.
Add to the crock pot stirring to blend
Cook on high for 15 minutes to thicken.
Serve over rice and top with
chopped fresh cilantro.
serves 4


Sunday, January 18, 2015

Cobbler In A Jar

You can make this yummy treat right now!
It's that easy!
Use any fresh fruit you have and just a
few basic pantry staples. You'll also need 
four 1/2-pint canning jars (1 C).
 Peel (if necessary) and cut up the fruit to have 
about 2-1/2 C. I used peaches and strawberries.
Think of the yummy combinations!
In a small bowl mix the 3 dry ingredients.
 Add the fruit to 1/2 pint canning jars,
top with the dry mixture, 
then add a pat of butter,
 Put the jars in a baking pan to make it easy to 
transfer in and out of the oven.
 Don't let the jars touch.
 Bake @350º about 50-60 minutes. 
I like that I can easily just make 2.
 Let cool a bit and top with whipped cream. 
A very nice afternoon coffee treat.
Let the jars cool completely and
screw on the tops. This make them
perfect for picnics, lunch boxes, or 
small gifts. If you don't have canning jars
 you can bake these baby cobblers in a
 pretty ovenproof tea cup. 
This recipe makes 4, but I cut the 
recipe in half today for the 2 of us. 

Cobbler In A Jar
2-1/2 C fresh fruit
1/2 C flour
1/2 C sugar
1/4 t salt
4 T butter
Peel and cut up the fruit and divide
among four 1/2 pint canning jars.
Combine the sugar, flour, and salt in
a small bowl. Top the fruit with the
mixture, dividing evenly; about 1/4 C
in each. Put 1T of butter on top.
Pace in a pan, do not let the jars touch,
Bake @350º for 50-60 minutes.
Serve warm with ice cream or
whipped cream. 
let cool completely to cap.