Nothing like oooey gooey noodle kugel around the holidays. It’s the sweet to the ohh so savory. Despite my pan overflowing (because I used a pan that was too small!) this recipe is on point. Try it out – this recipe is all the rage…
Sweet Noodle Kugel
(adapted from Fork-Lore)
12 oz package of Pennsylvania dutch egg noodles (or any broad egg noodle)
1 stick of butter, softened and cubed for noodles to prevent sticking
6 eggs, beaten
3/4 cup sugar
1 3/4 cups of milk (I used 2%)
16 oz container of low-fat cottage cheese
2 tsp vanilla extract
1 cup of white/golden raisins
1/4 cup sugar
1 tsp cinnamon
1 cup of crushed corn flakes
Preheat the oven to 350 degrees. Pour boiling water over raisins to plump them up a little. Let them sit for 10 min or so and drain. Prepare noodles according to package – don’t overcook! Drain and mix butter into noodles. Pour into a buttered 9×13 inch pan. Meanwhile in a large bowl, combine eggs, sugar, milk, cottage cheese, and vanilla. Use a hand mixer or kitchen aid to mix well. Add raisins and combine. Pour over noodles and use a spoon to combine everything well. Finally for the topping, in a ziplock bag mash the corn flakes until small, add sugar and cinnamon into the ziplock and shake to mix. Sprinkle over the top of the noodles and bake at 350 for about 1 hour or when you see the inside firm up. Serve warm (my preference) or cold and enjoy!
(Picture taken by Fork-Lore)
Pinterest… you always trouble me. I am totally guilty for pinning and bookmarking this one. These are just so crispy and juicy and perfect. I had to try these for myself. I love zucchini (its probably one of my favorite veggies) and because these are all pantry items this recipe is so easy, and can be made on a whim!
Panko Fried Zucchini Crisps with Garlic Aioli Dip
*Adapted from Natasha’s Kitchen
2 large green zucchini, cut into 1/2″ thick rounds
1 cup of all purpose flour seasoned with 2 tsp salt and 1/2 tbsp black pepper
2 eggs, beaten for egg wash
2 cups of panko bread crumbs
1/4″ of canola oil in pan
For Garlic Aioli: mix 1/3 cup mayo, 1 pressed garlic clove, 1/2 tbsp lemon juice, 1/4 tsp salt, 1/4 tsp pepper
In an assembly line have zucchini slices, eggs, flour, and panko ready. Dredge zucchini rounds in flour, then dip floured zucchini in the beaten egg, then panko bread crumbs. Heat a large, non-stick pan over medium-high heat and add about ¼” oil (enough to generously cover the bottom). Once the oil is hot, add breaded zucchini chips and saute about 3 minutes per side or until golden brown on each side. If browning too quickly, reduce heat. Once zucchini are done frying, transfer them to a bowl or plate lined with paper towels and serve them warm with the prepared aioli sauce. YUM!!!! Seriously guys. Thanks Natasha!
This past weekend my parents came to visit. We had a delicious lunch with fresh seasonal fruit in our salad. If you are looking for something fresh, flavorful and healthy look no further! PS this took me no time to throw together as well. Great for lunch or dinner and pregnancy friendly.
Summer Salad with Fresh Fruit
-Handful of mixed greens (baby spinach, arugula, mesclun, kale or any variety to your liking)
-Sliced green apple
-Sliced peach (juicy soft peach is best)
-Crumbled feta cheese
-Handful of dried cranberries
-Extra virgin olive oil and good quality thicker variety balsamic vinegar (very important)
-Dash of sea salt
Combine all ingredients into a bowl and toss. Enjoy!
adapted by how sweet it is
We have 3 months to go until our wedding and I’m looking to cook healthier, have more meal prep on the weekends, and shed the final lbs before the big day! I wanted something gluten free and still filling and satisfying. Try it for yourself! It came out delicious!
1 cup of whole grain/gluten free jasmine rice
1 cup of light canned coconut milk
1/2 cup fresh pineapple juice
1/2 cup water
5 tablespoons coconut oil
1 red bell pepper, chopped
1/2 sweet onion, chopped
4 garlic cloves, minced
1/2 teaspoon freshly grated ginger
2 cups cubed pineapple
2 large eggs, slightly beaten
3/4 cup of green peas
1 1/2-2 tablespoons low-sodium soy sauce
4 green onions, sliced
1/2 cup cashews, some chopped if desired
In a medium size pan, add rice, coconut milk, juice and water, stirring to combine. Bring it a boil, then cover the plan and reduce it to a simmer, and cook until the rice has absorbed all of the liquid – about 20-30 minutes (depending on your rice, following the package).
In a large skillet melt 1 tablespoon of coconut oil over medium high heat. Add in the onions and peppers with a pinch of salt, stir and cook for about 2-3 minutes or until slightly soft. Add in the garlic and ginger, stirring for a minute. Remove everything with a large spoon and set aside in a bowl. Keeping the skillet hot, add another tablespoon of coconut oil and add the pineapple. Stir and cook until golden – about 5-6 minutes. Add to the bowl of veggies. Cook peas per package instructions as well.
Add 1/2 tablespoons of coconut oil to the skillet and add eggs, quickly stirring the entire time they cook, which will take about a minute. Break them apart as much as you’d like. Add eggs to a separate bowl and set aside.
Keep the heat high under the skillet and add 2 1/2 tablespoons of coconut oil. Add in the cooled rice, tossing to coat, then let sit for 1-2 minutes to crisp up and get golden. Stir, breaking apart any pieces, and repeat for another 1-2 minutes. Repeat another 1-2 times until the rice is crispy and golden.
Reduce the heat to low and stir in soy sauce – if you are not using a low-sodium version, add a bit less and taste before adding more. Add the veggies and pineapple, then stir in the green onions and cashews. Taste and season if you need – this can be eaten alone or can serve as a great base for chicken, shrimp, pork or anything!
SO good!!! and HEALTHY! Enjoy!
I love Quinoa – ever since i found out it was low GI, i couldn’t believe it. It’s so versatile and can be used just like any rice/couscous. It has a really delicious taste and goes well with any vegetable/meat too.
1 Package of Quinoa (2 cups) (see picture for what i used)
4 cups of low sodium chicken broth
1 zucchini, split down the middle, then sliced again down the middle of one side, cut in 1/2 inch round slices
1 cup of a red bell pepper, cut in 1/2 inch pieces
1 cup of an orange pepper, cut in 1/2 inch pieces
1/2 pound of asparagus, sliced diagonally in 3/4 inch pieces
4 green onions, thinly sliced
1 tablespoon chopped fresh Italian parsley
2 cloves of garlic, minced
2 tbsp lemon juice
Freshly ground black pepper, per taste
Sea Salt, per taste
Cook the quinoa in the chicken broth as per package instructions. If no instructions are available, bring chicken broth to a boil, stir in quinoa, lower heat and cover, let simmer for 15 minutes until done. Fluff with a fork when ready. Meanwhile, combine all vegetables in a lightly oiled skillet on medium heat, add minced garlic and lemon juice and saute until soft (about 10 minutes). Combine quinoa with the vegetables. Add parsley and green onions, black pepper and sea salt, and serve.