Noodle Kugel

Ingredients

• 1 pound wide egg noodles
• 1/2 stick butter
• 2 cups cottage cheese
• 2 cups sour cream or Greek yogurt
• 1/2 cup sugar
• 5 eggs
• 1 1/2 tsp vanilla
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/2 cup raisins

Topping ingredients

• 3 cups crushed cereal (raisin bran crunch, cornflakes, etc.)
• 3 tablespoons sugar
• 1½ teaspoon cinnamon
• 3 tablespoons soft butter, cut into bits

Directions

1. Preheat to 350.
2. Grease/Butter a 13 by 9 by 2 inch glass or ceramic dish.
3. Cook noodles with a good pinch of salt according to directions until al dente.
4. Drain well, then return to the pot and add butter, totally coating the noodles.
5. Whisk together eggs, sugar, vanilla, and salt.
6. Then stir in sour cream or Greek yogurt.
7. Lastly, fold in cottage cheese.
8. Combine your noodles with the mixture, and transfer into the dish.
9. To make the topping, toss together cereal, sugar, cinnamon and butter and sprinkle evenly over noodles.
10. Bake kugel for 1 hour until golden brown. 
11. Let stand at least 5-10 minutes before serving. 
12. Serve warm or at room temperature.

Notes

Source
http://whatjewwannaeat.com/noodle-kugel

http://www.foodnetwork.com/recipes/dave-lieberman/noodle-kugel-recipe.html

http://www.foodnetwork.com/videos/noodle-kugel-0128633.html

Chinese Chicken Lettuce Wraps

Ingredients

• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 onion (red), diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoons freshly grated ginger
• 1 (8-ounce) can whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 head butter lettuce

Directions

1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. 
3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Notes
Prep Time - 10 minutes
Cook Time - 10 minutes
Yields - 4 servings

Source
http://damndelicious.net/2014/05/30/pf-changs-chicken-lettuce-wraps

http://eat-drink-love.com/2013/02/copycat-p-f-changs-chicken-lettuce-wraps

Carrot Soufflé

Ingredients

• 2 lbs carrots
• 2 eggs
• 1 stick butter
• 1 tsp salt
• ½ cup sugar
• 2/3 cup flour
• 1 tsp baking powder
• 1 tsp vanilla
• ½ tsp cinnamon

Directions

1. Peel carrots and cut in large pieces.
2. Cover with water and boil until soft.
3. Drain.
4. Put in food processor or large bowl and mash with margarine.
5. Add the other ingredients and mix well.
6. Pour into a greased casserole dish.
7. Bake for 1 hour at 350º.

Notes
Add ½ cup raisins, if desired.

Marsha’s Challah

Ingredients

• 8-10 cups flour
• ½ cup butter
• 1 ¾ cup boiling water
• ½ cup sugar
• 2 tsp salt
• ½ tsp cinnamon
• 1 tsp vanilla
• ¼ tsp allspice
• 2 packages yeast
• ¾ cup warm water
• 4 eggs

Directions

1. Dissolve yeast in ¾ cup warm water (110-115 degrees) stir in 1 tsp sugar. Allow to stand 15 minutes. (Yeast mixture should be bubbly) 
2. Mix 3 eggs and the white of the 4th, reserve the yolk for the top of the bread.
3. Melt butter in boiling water in a large bowl. 
4. Add flour, sugar, cinnamon, vanilla and allspice to food processor. When just lukewarm, add the yeast and egg mixture. Mix well and as you mix, gradually stir in more flour if needed.
5. Blend all for 5-7 minutes. 
6. Grease large bowl, place dough in this bowl, oiling the top of the dough so that it does not dry out. Cover and leave in a warm place until dough has doubled in bulk (2-2 ½ hours)
7. When dough is ready, knead by punching down. Then divide into 4 equal sections. Take each section and divide in thirds. [optional: knead in raisins or other dried fruit.] Braid dough and place loaf on a greased cookie sheet. Cover and allow to rise until double (1/2 to 1 hour).
8. Beat egg yolk and mix with a little cold water. Using a pastry brush, brush the egg yolk mixture on each loaf. [optional: Sprinkle with poppy or sesame seeds.]
9. Bake at 375 for 25 to 30 minutes until well browned.
10. Cool on a wire rack.

Notes
As a child, I would spend hours with my grandmother, Dora, in the kitchen mixing, kneading, shaping and baking challah.  Grandma made her challah by feel – a bissel of this and a bissel of that – no recipe.  She passed away when I was 13, before I could master her challah-making secrets.  This recipe is the closest I’ve ever found to her challah.  – Marsha Friedman

Summer Ratatouille & Parmesan Polenta

Ingredients

• 1 Small Baguette
• 1 Cup Polenta (or instant cheese grits)
• 3 Cloves Garlic (or garlic paste in the tube)
• 1 Small Eggplant
• 1 Pound Zucchini
• 1 Red Bell Pepper
• 1 Beefsteak Tomato
• 1 Red Onion
• 1 Bunch Oregano
• 2 Tablespoons Butter 
• ⅓ Cup Grated Parmesan Cheese

Directions

1. Prepare the ingredients.
2. Preheat the oven (or toaster oven) to 450°F.
3. Wash and dry the fresh produce. 
4. Cut off and discard the stem ends of the eggplants and zucchini; medium dice. 
5. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).
6. Cut out and discard the stem, ribs and seeds of the bell pepper; medium dice.
7. Peel and medium dice the onion. Medium dice the tomato. 
8. Halve the baguette lengthwise. 
9. Pick the oregano leaves off the stems; discard the stems.
10. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. 
11. Add the eggplants in a single, even layer; season with salt and pepper.
12. Cook, stirring occasionally, 4 to 6 minutes, or until softened and browned.
13. Transfer to a large bowl. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot.
14. Add the zucchini; season with salt and pepper.
15. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned.
16. Transfer to the bowl of eggplants.
17. In the pan used to cook the eggplants and zucchini, heat 2 teaspoons of olive oil on medium-high until hot.
18. Add the onion, bell pepper and half the garlic paste; season with salt and pepper.
19. Cook, stirring occasionally, 3 to 5 minutes, or until softened and slightly browned.
20. Add the tomato to the pan of onion and bell pepper; season with salt and pepper.
21. Cook, stirring occasionally, 3 to 5 minutes, or until the mixture has thickened slightly.
22. Add the browned eggplants and zucchini; season with salt and pepper.
23. Cook, stirring occasionally, 8 to 10 minutes, or until the mixture has thickened.
24. While the ratatouille cooks, in a large pot, heat 4 cups of water and a big pinch of salt to boiling on high. Once boiling, gradually add the polenta, whisking to break up any clumps. Reduce the heat to low. 
25. Simmer 10 to 12 minutes, or until thickened and tender. 
26. Remove from heat. 
27. Add the butter and ⅔ of the Parmesan cheese. 
28. Whisk until thoroughly combined; season with salt and pepper to taste.
29. In a small bowl, combine the remaining garlic paste and 1 tablespoon of olive oil; season with salt and pepper to taste. Place the baguette halves on a sheet pan, cut sides up. Top with the garlic oil and remaining Parmesan cheese; season with salt and pepper. 
30. Toast in the oven 6 to 8 minutes, or until the cheese is lightly browned. 

Notes
Serve with the garlic-cheese toasts on the side. Garnish with the oregano. Enjoy!

Source
https://www.blueapron.com/recipes/summer-ratatouille-parmesan-polenta-with-raja-eggplant-garlic-cheese-toasts