Posts Tagged ‘noodles’

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No Carb “Noodles”

January 12, 2014

Yes, you read that right. Zero carbs, as in none. Would this qualify as a “real” noodle? I don’t see why not. All that is missing is  the flour. The texture is smooth, and it holds up to  a bold red sauce (gravy to my Italian roomie Lo), and can be made delicate enough for a clear soup.  What I especially like is you can  really flavor it up, and  add a new dimension to what you are making. I love layering flavors, and this is a good way to do just that. Seasoning possibilities are endless.. some suggestions: oregano for  a  red or meat sauce, soy if you are having Chinese…Cayenne and  curry powder for Indian dishes. Even a spoon of grainy mustard to use under Divine Dijon Chicken! Use a spice to compliment the dish you are making. Nicely filling too, without  that  oh em gee I ate too much feeling. I use one egg for soups and two for pastas. Since  I was making a Thai soup just for myself,  the recipe is for one egg.

One egg

2 T. water

1 T. scallion or parsley, chopped fine

1/2 t. hot chili oil, optional (good in chicken based soups for heat)

Beat very well. I don’t like clots of white in my eggs!  Add your seasonings. I have chili oil in mine, hence the slightly red spicy coloring. Pour into at least a 9 inch pan. Even with 2 eggs you want this on the  thin side. If you are using more than one egg, use a small ladle to make each serving. Think noodle, not omelet, even though  for a few minutes it is  going to look like one! Tilt your pan  in a circular motion to form your  “crepelet”. When it is set (as in a pancake little bubbles will form on top) flip over for a minute or  so. I like them to be cooked  through, almost well done.

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Remove from pan. When cool enough to handle, carefully begin to roll your crepelet into a log.

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Taking a sharp knife, julienne the roll to make your “noodles”. Thinner for soups, and wider  ribbons for sauces.

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NOODLES!

Add to  your favorite soup or top with anything…really, I mean it.. anything!!

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Kugel (Noodle Pudding)

November 20, 2010

Every Jewish family has their version of  kugel. Made with potatoes (usually savory) or noodles (on the sweet side) eggs, and seasonings and  baked. I hesitate to call it a pudding but by definition it is.Not quite custardly either. My recipe is a combination (I think!) of how my Mom and my Aunt Lena made it. Not many of the family recipes are written down.  It doesn’t last very long when I make it,the kids love it and so do I.It makes a nice and different side and is filling enough to eat alone for lunch.Or as a snack..or dessert after you’ve had it as a side for dinner! You get the idea-it’s that good.

  • 16 oz. bag medium wide noodles (sometimes called ribbons)
  • 4 eggs
  • 1 C. cottage cheese (I use small curd -no fat)
  • 1 8oz. pkg. cream cheese(no fat or fat)
  • 1 C. sour cream (no fat is fine)
  • 1 C.crushed pineapple
  • 1 T. vanilla
  • 1/2 C. apricot preserves ( or blackberry- whatever you prefer)
  • 2 T. cinnamon
  • 2 T honey

Boil noodles just to al dente. Do not overcook them.Transfer them to a lightly buttered 13 x 9 deep pan. Set aside.

Beat cream cheese until smooth. Add eggs one at a time and beat well after each one.

                                                                                                                     TWINS!!!!

Add to egg and cream cheese mixture in no particular order: pineapple, cottage cheese,  sour cream,  vanilla and one tablespoon of cinnamon.Stir til well combined.

Pour mixture over noodles and stir to coat. By spoonfuls drop the preserves  in rows about an inch apart.

Push the preserves down a bit so that they are covered by noodles.(hide them so to speak ) Sprinkle with remaining tablespoon of cinnamon. (We also like extra cinnamon as you can see- you decide amounts for what your family likes!) Drizzle the honey over the top.

Cover with foil and bake one hour at 350 degrees. We like the top a little crunchy so I uncover and bake about 20-25 minutes longer. Otherwise keep it covered and bake same additional time.

Remove from oven and cut into squares.