#noodle pudding

[staceyhunteredinburgh]

Noodle Kugel Dairy A slightly sweet egg noodle kugel makes a lovely side dish for a dairy meal, or for a light brunch or lunch.

[thisoldgal]

Pressure Cooker Jewish Noodle Kugel (Luchen Kugel)

Pressure Cooker Jewish Noodle Kugel also known as Noodle Pudding, is a favorite Holiday, Shabbot, Chanukkah side dish. It also makes a great dessert.

Recipe => https://thisoldgal.com/pressure-cooker-jewish-noodle-kugel/

[rjptalk]

I have an abscess. It’s on the gum above what the dentist calls my upper number two tooth. The number one on that side was already pulled years ago. That was the one where they couldn’t even do a root canal because I had been doing some serious tooth grinding. It had split the tooth all the way down through the root. It was my first lost tooth, but not the last. Since then, I have developed a lot of gum amidst my teeth. Somehow, I manage to eat corn on the cob and even steak, though I’m really losing my taste for beef. I’m also not thrilled with chicken.

Honestly? I’m not passionate about flesh. Part of it is hating the idea of slaughtering animals. It has always bothered me, but I was better at ignoring it when I was younger. Now, I see the meat and I think of those happy cows grazing along the Blackstone and me, putting camera aside, patting those sweethearts on their nicely horned heads. It’s hard to reconcile that with chomping down on pieces of their body.

I’m tired of our usual food. We were suffering from gastronomical ennui before the pandemic, but now? Steak in the expensive meat section at the grocery is about as tender as one of Garry’s old belts. Sometimes it looks great, but you can’t chew it. It just gets bigger the more you chew it. The pork is even worse and no amount of marinating tenderizes it. Bacon is good. Pity they have to get it by slicing up a pig.

So tonight, I made dessert for dinner. It isn’t really dessert. It’s usually served hot as part of a (much) larger dinner, but if you chill it, it’s definitely a dessert. There’s no meat in it. There are many eggs, ricotta cheese and sour cream, sugar, dried fruit or really, any fruit including canned fruit cocktail, a bit of vanilla, a good shaking of nutmeg, with cinnamon on top. Also, it’s very easy to leave out the sugar, add spices and vegetables rather than fruit, and make it a great vegetable dish.

I didn’t take pictures. I meant to take pictures. That’s why I didn’t post this recipe the last time I made it. Lack of photographic evidence. Sadly, we have eaten heartily from it and while more than half of it is left, it isn’t pretty anymore. This is a dish intended to feed a lot of people and probably more than once. The recipe says will feed eight to nine people, but that would be some serious eaters. I used to make this for special (Jewish) occasions if I knew I’d have a lot of people at the table.

Times have changed and big dinners are few and far between. Friends have scattered. Some died. Others moved to wherever their children are living. This was done in expectation of seeing these same kids more frequently only to discover they STILL never see them. Other stragglers eat their special occasion dinners at their kids’ houses where they don’t have to do the cooking, a dining enhancement I can really get my head behind. In fact, Owen here at home, Owen cooks the Big Dinners.

Garry doesn’t cook. I’m sure he never will. It’s why I can’t die of tooth decay. Garry would starve to death or live entirely on spam and pizza. I think that’s an awful lot like starving to death, just more slowly.

This is a recipe for (in Yiddish) “Lokshen Kugel” which translates to Noodle Pudding. Kugel means pudding. Lokshen means noodles. What you put in it is … well … whatever you like, really. It can be made savory or sweet, but more often is sweet, thus serving as a secondary dish with a dairy (Kosher!!) dinner or as dessert (chilled). For us, we just eat the pudding because there’s no room left after we’ve tanked down half a lasagna pan of Kugel. This was a specialty of my father, who was amidst all his wickedness, a really good cook. He made a fruit and brandy sauce that I thought could be eaten alone, forget the Kugel. I don’t make a sauce because I never got that recipe and besides, Garry and I don’t drink. Not even a little bit.

In Israel because of the Kashrut complexities, we often made it without cheese or any dairy. We used oil or non-butter margarine, eggs, sugar, raisins, and bread crumbs. The amount? Whatever you threw in, It was always fine. A friend of mine got mixed up and used cumin instead of cinnamon — and it STILL came out delicious. This really is a “whatever” dish. Since I’m not Kosher and not tied to the dairy vs. meat issue, if you are trying to overfeed a lot of people at the same time, Kugel is the way to go. And just as a note, for reasons no one can explain, this dish is typically served on Shavuot, a week-long harvest festival in the autumn.

Here’s my recipe. After you make it the first time, you can make up your own recipes.

Boil the noodles. You can use anything from 12 oz. to 1 lb. of wide noodles (eggs or not), boiled however long the bag says to boil them.

6 beaten eggs. Today I used seven eggs because I had 7 eggs in the carton. I refused to save the whole box for a single egg. I broke all the eggs directly into the Kitchenaid beater, turned it to 2 or 3 and went off to let them beat while I collected the rest of the stuff. You can also do this by hand. That’s how I did it last time and this was a lot easier, even with cleaning up the mixer.

15-oz. container ricotta (or cottage) cheese. I like ricotta better, but traditionally, it’s supposed to be cottage cheese. It doesn’t matter. Either will do the job.

16-oz. container of sour cream. The real thing, not reduced fat (yuk). Without the fat, it won’t thicken up in the oven. Also, it won’t taste right. NOTE: You can use a block of real (not whipped or low fat) cream cheese instead of sour cream. Let it soften before you add it to the mixture.

1 cup sugar. I’ve used white sugar. I’ve used light brown sugar. I’ve used dark brown sugar. I’ve used whatever I had in the cupboard. I haven’t tried using maple syrup, or golden syrup, but that would probably work too.

4 tablespoons melted butter

1 teaspoon (more or less) of real (not the fake stuff) vanilla. Or almond flavoring. Whatever. Flavoring. You can use more flavoring if you prefer. You’re going to eat it, after all.

A thorough sprinkling of nutmeg.

Turn on the beater, then assemble the fruit. Before I started everything else, I put the raisins in a cup of hot (tap) water to plump up. Other dried fruit you can use? Dried pineapple, cranberries, lingonberries, dried cherries. I’d really love to use chopped crystalized ginger, but not everyone loves it as much as I do. It’s a gamble. Then, I drain a 14-oz. can of fruit cocktail. I throw all the fruit, whatever it is, into the mixer with the cheese, eggs, and butter. Whatever you use, you need about three cups of fruit of whatever type. I thought about chopped prunes, but decided it might have unexpected side effects.

By now, the noodles should be draining in a colander in the sink. Put the noodles back into the pot unless you have a really huge mixing bowl. Pour all the stuff from the mixer into the noodles. Mix with a big spoon. Wood is good.

Spray a lasagna pan with oil, EVEN if it’s nonstick. Just to be safe. Pour the contents into the pan, Shake cinnamon over the top.

Bake for 1 hour at 350 F (177 C). Set a timer for 1/2 hour and put a layer of aluminum foil over the top for the rest of the baking unless you like it super crispy. I like it softer, so I’m pro foil. 

The result should be soft, but not runny and have the consistency of pudding. Which it is. If you have a big dinner planned, serve it with the roast or the turkey or (how non Jewish can you get?) baked ham. Or, chill it and serve it as dessert.

We eat it AS dinner. There’s so much of it, even if everyone eats until kugel is coming out of their ears, more than half of it will be left-over. For this you will need two big covered plastic containers which you will store in your refrigerator. You can use it as a side dish with whatever you are eating the next day, give one of the containers to kugel-worthy friends, or wait until you just can’t eat any more of it and toss it.

The Duke strongly objects to any form of disposal unless he is the disposal unit.

Meanwhile I’ve got a bad tooth, a fever, I ache everywhere because my pain meds combined with the antibiotics aren’t a great combination, and I’m not planning to die yet. Oh, and loperamide is dangerous taken with clindamycin so if my stomach totally gives up on me, there’s nothing I can take. We got into a quibble about calories and kugel. I say it’s no more fattening than any other pasta-based dish. I have no proof that this is true, bui that’s what I think and I’m sticking with it.

LOKSHEN KUGEL (NOODLE PUDDING) FOR DINNER, DESSERT, SNACKS, WHATEVER I have an abscess. It's on the gum above what the dentist calls my upper number two tooth.

[toolsofthechef]

Instant Pot Noodle Pudding

Instant Pot Noodle Pudding

Ah, The Noodle Pudding (or Kugel as some would call it). This is a Jewish dish that has many different incarnations. This one is on the creamier, sweeter side (but not too sweet!) and is usually served as a side at a Jewish feast (that has brisket, stuffed cabbage, chicken noodle matzoh ball soup and the such) BUT I find it works…

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[lookitcookit]

Comfort eating big time

A friend who was ill mentioned how much she liked rice pudding and how easy it is to eat. That got me thinking I should make her one.  But having no suitable short grain rice in my cupboard, I turned to my favourite quick fix for a day when nothing will do but a soft, sweet dessert.

This is noodle pudding, made here with Italian vermicelli.  It is so very simple to make.

You need: 4 nests vermicelli pasta (52g), 3 tbsp vanilla sugar (or plain sugar with 1 tsp vanilla essence) 2 eggs, 300ml semi-skimmed or full cream milk. Optional extra: 2 tbsp raisins or sultanas

Cook the pasta in a saucepan with plenty of boiling water for 4 minutes.  Add a little salt. Drain the pasta, making sure it is cooked (you don’t want it al dente for this dish.)  In a glass bowl whisk together the eggs, sugar and milk. Drain the pasta and stir it in.

Cook it in this bowl in the microwave for about 3 minutes on full power.  But you must watch and stir it after the first minute, then two or three times more.  It should still look creamy - the liquid like custard.  It firms up a bit as it cools.

Eat it warm or cold (I think cold is best) with any fruit you like.  I’ve added apricots but peaches or blueberries would also go well with it.

[wanderlustywriter]

April 22nd

Walking down the street in the drizzle, bouncing a little from being outside, speaking French, and happy to be feeling happy.

[020755]

One Very Easy Kugel

http://wp.me/p1sPPn-20n

Uncooked Noodles in Glass Pyrex Baking Dish

Uncooked Noodles in Custard before topping

My Sister in Law Susan found this recipe and told me to try it a while ago. I finally got around to making it, writing it up and photographing it. Perfect timing for the Jewish Holidays. I think this is a perfect recipe for everyone, both beginners and experienced cooks alike.

The awesome thing about…

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[eirenes-recipe-blog]

Lukshen Kugel (Noodle Pudding)

Ingredients

1 lb broad noodles, cooked and drained

1/2 dozen large eggs

1/4 lb butter, melted

1 lb cottage cheese

1/2 lb cream cheese, softened

2 handfuls seedless raisins

salt and pepper to taste

sour cream to moisten

cinnamon sugar to taste

Combine eggs, butter and cottage cheese in medium bowl, mix well. Transfer mixture to large bowl and add in noodles. Mix well. In small bowl, mix cream cheese and raisins, then add to large bowl. Mix well. Transfer mixture to large baking pan (13"x9" pan works great). Spread sour cream on top, then sprinkle with cinnamon sugar. Bake in preheated oven ( at 350 degrees) for 1.5 hours. Enjoy. Serves 10. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Alternate version~

Ingredients:

1/2 lb (8 oz) cooked medium noodles

1/8 lb (1/4 cup) cottage cheese

1/8 lb (1/4 cup) cream cheese

2 eggs

1/4 pint (1/2 cup) sour cream

1.5 tsp melted butter

1.5 TBSP pineapple juice

pinch of salt

Mix all the above in a large bowl. Preheat oven to 350. Line 9" pan with 1/2 cup brown sugar and 2 TBSP melted butter. Spread 1 can (9 oz) crushed pineapple, drained (the juice was used in the mix). Add noodles and bake at 350 for 1 hour. Enjoy.

Serves 6-8.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Alternate version~

Ingredients:

3 cups broad noodles

2 eggs

1/2 cup raisins

1 TBSP sugar

2 TBSP Chicken Fat

Boil noodles in salted water for 10 mins. Drain. Mix with other ingredients and pour into well greased preheated dish. Bake in hot oven at 400 degrees until top is brown.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Alternate Version (New York Style)~

Ingredients:

1/4 lb butter

1 large cup cinnamon and sugar mixture

1/2 pint sour cream

3 eggs

1 medium can fruit salad

1 small can crushed pineapple

1 grated apple

1 pkg noodles

Drain fruit salad and crushed pineapple. Cook 1 lb package wide noodles for 10 minutes. Drain well; pour 1/2 kettle bioling water over it. Put back in pot. Add 1/8 lb butter, well beaten eggs, sour cream and 2 TBSP coarse salt. Grease 12x8 pan and pour half of mixture in pan. Spread drained fruits and grated apple over it. Sprinkle 1/2 cup of cinnamon and sugar mixture over that. Add rest of noodles and sprinkle the rest of the cinnamon sugar mixture on top. Dot with pieces of butter on top and cook for 1 hour in 400 degree oven.