Tag Archives: Pasta

Brunch Kugel

One of my favorite brunch dishes is the Kugel that Erin’s Grandma makes on special occasions and for family gatherings. Since we were hosting brunch this weekend, I thought it would only be appropriate to make a variation of this delicious dish so everyone could experience this delicacy. For those of you who didn’t have this variation of Kugel at brunch over the weekend or don’t know what Kugel is, the easiest way to explain it is a sweet, creamy, egg noodle dish that is typically found at meals during Jewish holidays or Shabbat. This recipe wasn’t as good as Grandma’s, but it was definitely a good start…

Ingredients:
For Noodles-
16 oz. Egg Noodles
1/4 cup Unsalted Butter, but into 1/4 inch cubes
1 cup Lowfat Milk
5 Large Eggs, lightly beaten
1/2 cup Sugar
2 tsp. Vanilla
1/2 tsp. Kosher Salt
20 oz. Crushed Pineapple
16. oz. Sour Cream
16 oz. Small Curd Cottage Cheese

For Topping-
2 cups Cornflakes, coarsley crushed
2 tbsp. Sugar
1 tbsp. Cinnamon
2 tbsp. Unsalted Butter, cut into 1/4 inch cubes

Directions:
Put oven rack in middle position and preheat oven to 350 degrees farenheit. Butter a 9×13 inch baking dish.

Cook noodles in a 6-8 quart pot of boiling, salted water until al dente. Drain well in a colander, then return to warm pot and add butter, tossing until noodles are coated.

Whisk together milk, eggs, sugar, vanilla, and salt until combined, then whisk in sour cream. Stir in cottage cheese and pineapple and add to noodles, stirring to coat well. Spoon entire noodle mixture into baking dish.

In a seperate bowl, stir together cornflakes, sugar, and cinnamon. Sprinkle evenly over noodles.

Dot with butter and bake until dish is set and edges are golden brown, about 1 hour. Let stand about 5 minutes before serving.

Review:
Well, there’s no nice way to say this… do not even think about making this if you’re worried about the calories. There are many dishes where you can cut out the fat, calories and sugar, but Kugel isn’t one of them. You have to treat yourself every once in a while through, right? This is truly a treat to save for a special occasion.

This recipe is pretty easy to make and tastes delicious. One of the modifications I would make would be to add about a half cup more milk to make the dish a little more moist and creamy; if you follow the directions and use the amount that it originally calls for, the dish will be fine but I think it’s always better to be a little moist. Also, for the topping, be sure that it gets pressed into the top layer of noodles so it isn’t just sitting on the top; you want this to be a crunchy topping but you don’t want it to seem like it’s just loose cereal on top of the noodles, it needs to be incorporated.

Erin says that she would add about a half cup more sugar to give it a little bit of a sweeter taste and would also add raisins. Many Kugel recipes call for raisins so add them to your liking.

Overall, this recipe is a good way to perfect your own variation of Kugel. You can add items that you and your family like and you can also take away some items that you may not like in this version. Experiment a little and let me know what your perfect ingredient list!


Homemade Spaghetti Sauce

In response to yesterday’s blog post, here’s a recipe for Spaghetti Sauce that you can use on Spaghetti Squash (or noodles, or lasagna, or chicken parmesan… so many options)

Ingredients:
1 1/2 pounds of ground beef or turkey, browned
1 onion, chopped
1 green pepper, chopped
2 stalks of celery, chopped
1 can of tomato paste
1 can of tomato soup
2 cans of water using tomato paste can
1 can of water using tomato soup can
Dash or Oregano (to taste)
Dash of Basil (to taste)
Dash of Garlic Salt (to taste)
Dash of Garlic Powder (to taste)

Directions:
Brown onion, green pepper, celery and hamburger/tukey. Add all other ingredients. Simmer for about an hour and spice to taste. Enjoy!

Review:
If you’re looking for a very simple, inexpensive alternative to store-bought spaghetti, then this recipe is great. I got it from my grandmother and have been making it for years (thanks Momaw) – it’s a wonderful base and you can mix it and match it anyway you like! I always looked forward to going to Momaw and Granddad’s for family dinners because I knew there would be Spaghetti!

I didn’t include specific measurements for many of the herbs and spices because everyone likes their sauce a little bit different – play around with measurements and create your perfect mix. You can always add more water if you like your sauce a little more runny or make it a little thicker by not adding as much water. If you like your sauce a little sweet or need to cut down on the acidity, add a little granulated sugar and you’ll be set. If you take a close look at the picture, the sauce is over spaghetti squash (see previous post) — use it as lasagna sauce, sauce for chicken or eggplant parmesan or even as a base for chili.

I now use ground turkey in the sauce but used ground beef for years prior, I honestly cannot tell the difference once the sauce is done. I actually made the sauce this past weekend with meatballs and it was delicious (there may have been a spaghetti midnight snack…)!