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Creamy Butternut Squash Soup (no cream)
I decided to re-post this amazing soup as it is one of my most favorite recipes and one of my most popular recipes. So very easy to make with pre-cut butternut squash readily available almost everywhere now. If you’d like a little different flavor you can roast the squash first.
It’s definitely fall and my first soup of the season is almost always butternut squash soup. I’ve simplified the recipe along the way so that now it is just the way Joel and I like it. it’s pretty easy as long as you buy the squash pre – cut (available in every supermarket, and corner produce store). I just made my first batch of the season, and the squash is sweet and delicious. I always add a little butter to it, but you can totally leave it out. It tastes so creamy you’ll swear there’s cream in it, but really, there is none. I love a little freshly grated nutmeg in it too, but you can certainly just sprinkle in a very little bit of already grated nutmeg. I hope your family and friends enjoy this as much as my family does! It’s always on my table for Thanksgiving. A delightful way to start a dinner, or a delicious main dish served alongside a beautiful salad and bread. This can easily be made vegetarian by substituting chicken broth for vegetable broth, which is how I make it on Thanksgiving for Kerri, who is vegetarian.
Ingredients:
4 pkgs. (approx. 4 lbs.) butternut squash (it’s doesn’t have to be exact)
3 tablespoons olive oil
1 large spanish onion, chopped
8 – 10 cups chicken or vegetable broth
*1 -2 tablespoons unsalted butter (for this serving size, I use 2 but it’s totally optional)
Kosher salt and freshly ground black pepper
*use whole nutmeg – you just grate a little in for flavor. I always tend to use whole, but grated will do. It’s just a touch of it–if I had to guess, I’d say 1/4 teaspoon to 1/2 teaspoon depending on your taste
Directions:
In a heavy Le Creuset (or any other ample size large pot), I heat 3 tablespoons of olive oil. When oil is heated, put in onion and about 1/2 tablespoon of kosher salt. Sweat out the onions until they are translucent (approx. 5 – 8 minutes). If you’re using the butter, add it now too. I then add all of the butternut squash and mix the onions, oil and butter as best I can all over the squash. Next, add enough broth to cover the squash (I used approx. 10 cups of chicken broth to cover). I keep the remaining half a box of broth in case I need it later. Return to a low boil, then bring to a simmer. I let it cook a very long time–at least an hour until soft–and then I turn off the heat and let it sit for a while. I like to make it early and let it sit for as long as possible, because the squash gets very soft. Then right before I am about to serve, I use an immersion blender and blend it into a beautiful smooth soup. If you need more broth, add it as you blend. This is also your salt, pepper and nutmeg moment. Season to taste and blend just until smooth. I leave it in the pot until I need it and then gently warm it up. This soup will keep in the fridge for a few days. It can be frozen as well. Upon defrosting you may need to add more broth. Sometimes I serve this soup with beautiful croutons if I can find them in specialty stores, but it is delicious and beautiful on its own, and very good for you! My family loves it , and I hope yours does too.
*should serve 10 – 12 as appetizer
Grandma Millie’s Cauliflower
Firstly, you should know that this dish is sort of famous around the Kolen/Topper household. My mother doesn’t cook a lot anymore, but for the holidays, she will still rally to make some of her signature dishes. I never even had this recipe in my possession before. Almost everyone loves this dish—even the cauliflower haters (although we can’t get Joel to even try it…his loss.) It is very tasty and a perfect side dish for meat. It is also perfect for the holidays. We always have it on our Thanksgiving table and usually for the Jewish holidays too. It will work anythime you need another vegetable side. I always thought my mother used fresh cauliflower but as it turns out she’s been using frozen because it’s easier to handle, takes no time and works just as well. If you want to use fresh, just follow the recipe as it is but first cook the cauliflower in boiling water, as usual. Thanks, G’ma Mil. This recipe is a keeper.
INGREDIENTS:
1 jumbo onion (or 2 large onions)
3 cloves garlic, minced
1 cup vegetable oil–I know this is a lot of oil so you can try and start out with a little less. I am not arguing with my Mother about the amount of oil!!!! in her recipe
4 boxes frozen cauliflower
Kosher salt (start with 1 tsp.)
1/4 tsp. freshly ground black pepper
A few shakes of paprika (for color)
Panko seasoned crumbs (3/4 to 1 cup) you’ll probably use the full cup for 4 boxes
DIRECTIONS:
Preheat oven to 350 degrees.
Slice onions and add to a large frying pan with the 1 cup of oil (heated). Add paprika, salt, pepper and garlic. Sauté onions until translucent and then let stand off the heat for about 15 minutes. Take frozen cauliflower out of boxes, put in microwave safe bowl, and microwave for 2 – 2 1/2 minutes, you want to get it defrosted and soft but not overly soft, should be firm, just to defrost and get all the water out of it. Drain and put cauliflower on paper towels. Trick is to get all water out, you want to start with cauliflower as dry as possible. That’s why frozen is easier to work with, you will be cooking it in the oven. Next, add Panko crumbs (when adding the crumbs start with 3/4 cup and if it looks like you need more add a bit, we used almost a full cup for the 4 boxes), mix well and then add the cauliflower. Bake for approx. 45 minutes, until heated through. (I place in one layer in a glass Pyrex until it gets very hot and a little crispy.) Taste for salt and pepper. Transfer to a serving dish.
*I usually taste for salt and pepper during the baking phase, remove from oven and take a taste, then season accordingly. Also, I know this is a lot of oil, so start out with 3/4 cup and add as you need it, for it to get crispy you will need a good amount of oil, the panko will absorb a good amount of it.
*You can prep this dish in advance and refrigerate in a container for up to 2 days prior to serving. Just take it out of the fridge, bring to room temp. and cook in oven until heated through (same as above.)
I hope you love this as much as we do.
Posted in Holiday, Holiday Recipes, vegetables, vegetarian
7-layer Heaven (in a bar)
These bars are truly divine. They are, quite simply, a very small bit of heaven on Earth. Superbly sweet and gooey. Perfect for when you need to make a dessert quickly. Buy these ingredients and keep them in your pantry and then when you need to make something quickly, here you go. These bars don’t require any real baking skills and you can’t really screw them up unless you burn them (but you won’t do that!) My daughter, Jennifer, bakes these. She makes a crust first with the graham crackers and butter then layers the other ingredients. These bars are always her go-to dessert and are always welcome around our family. In doing some research for these bars (which aren’t gentle on the thighs), I found that you can dump all the ingredients in a bowl, except for the sweet condensed milk, and it works! So sweet indeed. Simple and delicious!
INGREDIENTS:
2 cups graham cracker crumbs
1 1/2 sticks unsalted, sweet butter, melted
2 cups pecans, coarsely chopped (you can buy them this way)
2 cups sweetened shredded coconut
1 cup semi-sweet chocolate chips
1 cup butterscotch chips (you can also use peanut butter chips or arrange a medley of whatever chips you like as long as you end up using 2 cups total)
1 1/2 14oz. cans (21 oz.) sweetened condensed milk
DIRECTIONS:
Preheat oven to 325 degrees.
Lightly grease a 9 x 13 baking pan (I spray lightly with baking spray.)
Mix together all the ingredients except for the sweetened condensed milk in a large bowl. Transfer the mixture to the prepared pan and pat it down evenly with your clean hands. Pour the sweetened condensed milk over the top to cover, using a spatula or a knife to spread, if necessary. If you like, you can add nuts on top of the sweetened condensed milk, too. That’s up to you, but this couldn’t be easier to do. Bake for 30 to 35 minutes, until it looks golden brown. Cool to room temperature.
*yields about 24 2-inch bars (or cut into little squares). Best if left to cool overnight before cutting and serving, when possible.
Old School Meatballs (sweet and sour)
- Sweet and Sour MBalls with Turkey
I have been making this recipe since I got married in 1975. It is really a perfect recipe for holidays or any time. You can use these meatballs with rice or anything like that. They are good for a big crowd when you have poultry and want another main. A lot of you are probably very familiar with this one and have different versions of it. Believe it or not, I still have the very original recipe. I’ve made a few changes to it: I now add my own bread crumbs, which I always make from whole wheat bread but feel free to use store-bought seasoned bread crumbs; If you want you can make these for* Passover by substituting matzo meal for bread crumbs. I also grate in a little onion (spanish); and my mother taught me to grate in a little potato so I always do that, as well. Now and then I’ll use turkey in this recipe too. Otherwise, this is the original and it’s super easy. I used turkey this time out, and they came out perfectly.
INGREDIENTS: (This is for one pound but you can definitely double and these freeze beautifully.)
1 lb. ground beef (Whatever kind you like. I sometimes use ground turkey. In 1975, we all ate beef, but today you might want to use ground turkey or ground chicken.
1 egg (room temp. works best)
1/4 cup bread crumbs (if you’re using from the can) I use 3 slices of whole wheat bread crusts removed. (when I doubled I used 5 slices and it was enough)
*For Passover – omit the bread crumbs and replace with matzo meal
Kosher Salt, app. 1 teaspoon
Freshly ground black pepper to taste (1/4 teaspoon)
1 clove garlic, minced (the original calls for garlic powder but I’ve changed this as well. If you prefer, try 1/4 – 1/2 teaspoon)
1/8 cup warm water (just to moisten it) when you double just add up to 1/4 , I don’t usually use the whole 1/4 cup.
1/4 spanish onion, grated
1/4 potato, grated
1 bottle (12 oz.) Heinz chili sauce
6 oz. grape jelly
Directions:
Mix meat, egg, bread crumbs, salt, pepper, garlic, and water all together. I then grate in the onion and potato too. Next, shape into small balls about 3/4 inches in diameter. Heat the chili sauce and grape jelly until they blend and bring to a low boil. Then drop the raw meatballs into the sauce and simmer, covered, for approx. 45 minutes. Again, these can be made ahead and frozen. They are quick, easy, and so good. The larger the pot the more balls you’re able to get in, so a large dutch oven works out best for this.
* serves about 8 – 10
*Some people have been known to throw a can of sauerkraut in the sauce, which is also delicious, but you hafta like that flavor. (Just saying…)
Mushroom Barley – Side Dish
this is an old recipe of mine that I’ve played around with and made last night for this evening. it came out delicious. it makes a perfect side dish anytime of the year. not too difficult to make , takes a little playing around but pretty easy . i used Manischewitz egg noodles in a toasted barley shape this time. you can use pearl barley which is available in almost every supermarket out there. i have to say this product worked very well. Not exactly Mushroom and Barley?? but barley shape
Ingredients:
1/4 cup butter or margarine
1 3/4 cup Pearl Barley or any kind you can find ( I used Manischewitz egg noodles in a toasted barley shape) it doesn’t have to be toasted it can just be regular barley shape noodles. I love to use this product , it’s usually found in kosher section.
1 lb. fresh mushrooms sliced
1/2 spanish onion chopped
2 – 3 cups chicken stock
1 tablespoon vegetable oil
Kosher Salt
Freshly Ground Black Pepper
Directions:
i use a very little bit of vegetable oil ( maybe 1 tablespoon) and saute onions, then mushrooms till cooked down. i salt and pepper generously here. i remove the mushroom/onion mixture from saute pan, wipe the pan clean with a paper towel . melt butter or margarine in pan, brown the barley for about 4 – 5 minutes, move it around as you brown it. in the meantime transfer mushroom/ onion mixture to a 9 x 13 baking dish (spray with pam) when barley is browned place in dish with mushrooms and onions and mix well. add 2 cups of chicken broth. cover with aluminum foil, and bake in oven covered at 350 degrees for app. 45 minutes. remove from oven, and add a little broth, depending on how dry it is, i would say i added about 1/2 cup , you may need to add more, add the 1/2 cup and mix well and see if you need more, not too watery, keep it dryer. cover, and i put it back in oven for 10 to 15 minutes. taste for salt and pepper. and there it is. very delicious.
Another Noodle Pudding from Marcy
firstly, thanks to my friend of many years Marcy Braun for this recipe, it is pareve and so it is a good alternative to the apricot one. This one would be fine served with meat, and still be rather yummy and sweet. It is a first time out for me. Enjoy it. It is very easy, and not so many ingredients. i just made it and it is delicious!!! thanks marcy 🙂
Marcy’s Pudding Ingredients: this is already doubled
1 pkg. wide or extra wide egg noodles (can also use yolk free)
1 cup sugar
1 stick margarine melted (you can use soy margarine, which is lactose free and works perfectly )
16 oz. can of crushed pineapple with juice
2 apples peeled, cored and cut into small little pieces
6 eggs (room temp. best)
1 tablespoon vanilla
cinnamon , enough to just sprinkle over the top lightly
Directions:
Cook noodles according to package directions. Mix all ingredients together in a large bowl. i usually beat eggs with vanilla in a seperate bowl first .Then add noodles ,mix well and pour into baking dish (9 x 13) is perfect. Bake at 375 degrees for about 45 minutes till it browns. Reheat it the day you are using it till it is cooked through for another 45 minutes . can be served at room temperature.
Noodle Pudding with Apricot Nectar
I’ve tried so many noodle puddings, but keep coming back to the same old , same old. they’ve been passed down in so many different incarnations. i don’t even know what the original one is anymore. this is my most favorite. also a perfect break fast food. can and should be made ahead of time, they hold together better. we used to add apricot jam, but it really was overkill. we omitted it, and it is perfect just the way it is. thanks to karyn r. for this noodle pudding and for being such a great cooking buddy for as far back as i can remember.
1 lb. noodles ( i use extra wide egg noodles, you’ll need a bag and 1/4 app. just eyeball it)
1 cup sugar
6 eggs ( I use extra large and at room temp. just make sure they are not right out of fridge) they work much better when they are not right out of fridge in baking.
1 tbsp. vanilla
1 stick unsalted sweet butter(melted)
6 oz. cream cheese (softened at room temp)
1 1/2 cups milk ( I use skim plus) would not use regular skim milk
2 cups apricot nectar (available in most supermarkets)
Topping:
1 1/2 cups cornflake crumbs
2 tsp. cinnamon
1/2 cup sugar
1 stick butter (melted)
Directions:
cook noodles. mix 6 beaten eggs with the tablespoon of vanilla in one bowl. in another bowl melt 1 stick sweet butter(unsalted)softened cream cheese, and milk. add the apricot nectar . mix all ingredients together and put in large pyrex type baking dish. mix topping ingredients together, put on top of noodle pudding. cook at 350 degrees for one hour. i usually cook this ahead of time, cook for 1/2 hour and then freeze it till i am ready to use, take out of fridge bring to room temperature and bake it for another hour till brown on top and cooked through. noodle puddings are best if you let it sit a while (at least 15 minutes before serving) they hold together better that way. can be served at room temperature.
*serves about 12 – 15 people doubled
More Break Fast: the all-time best Baked French Toast, I swear
A few years back, my friend Ilene Stern turned me on to this baked french toast recipe. It is an absolute hit—an out of the ballpark hit. It is so totally decadent and delicious. I never have a single piece left over. It is just amazingly awesome. Once you make it, you will always make it. I make it twice a year: Mother’s Day, always; and if I make break fast on Yom Kippur it is on the table. It is the most perfect brunch item I know. The only down side is that you must refrigerate this dish overnight, and you can’t cook it until you’re ready to eat it. I have travelled with it uncooked and I just cook it when I get to wherever I’m going. So thanks, Ilene, and enjoy. If anyone out there has a better recipe or any ideas, I’d love to hear them.
INGREDIENTS:
1 cup packed brown sugar (I usually use light but it doesn’t matter)
1 stick unsalted butter (I know, I know)
2 tbsp. corn syrup (I use Karo Original light corn syrup)
5 eggs (I warned you about the decadence…)
1 1/2 cups milk (You can use low-fat. I use Skim Plus but honestly, does it make a difference at this point???)
1 tbsp. vanilla
Cinnamon bread (I use sliced cinnamon bread from the supermarket. Almost every supermarket carries it. I try to get the thickest possible slices. If it is the thin kind, I stack it double.)
DIRECTIONS:
Melt butter, add brown sugar and corn syrup and combine well. Spray a 9×13 baking dish (Pyrex is perfect), pour butter mixture into baking dish and arrange bread slices flat in the mixture. (If they are thin, just double them one slice on top of the other. Unless the bread is 1 inch thick, you will be doubling the standard sliced bread.) Squeeze the bread to fit—it should hold 12 slices (6 doubled stacks), 3 on each side of a 9×13 baking dish. In a blender, mix eggs, milk and vanilla and pour over bread slices, covering them completely. Cover and refrigerate overnight. The bread will absorb all the liquid by morning, so if you need to travel with it, it won’t be slopping around. Uncover and bake in a preheated 350 degree oven for 30 minutes. You can dust with powdered sugar, but it’s not necessary. Serve right from baking dish. Yum. If you let it sit out too long before serving, the bottom may get hard like a praline candy. It never, ever, lasts long enough at my table for this to happen though.
*Serves 6-8. If you have healthy eaters, make 2 trays!
*Original recipe is from Mulberry Inn & Gardens Bed & Breakfast
Break Fast Food – Blintz Souffle
Here we go again…another holiday to cook for. Most of breaking the fast is taking in bagels, fish, etc. Easy to do. But I still try to make a few dishes and this recipe is an oldie but a goodie. I have been making this recipe since 1975 and it never gets old. This dish can be assembled ahead of time, kept in the refrigerator and baked right before eating. This is a keeper and a tradition in my house. Always delicious. You can buy almost any of the frozen blintzes. Some stores have homemade ones, but it doesn’t really make that big of a difference with this recipe. Enjoy! This is super easy, with excellent results.
INGREDIENTS:
6 blintzes (you can use cheese or fruit-filled, whichever you like. Depending on how many people I’m feeding, I usually make 1 fruit and 1 cheese tray)
2 eggs
1/4 cup sugar
1 tbsp. unsalted butter or margarine
3/4 cup sour cream (lite is fine but I wouldn’t use fat-free)
1 tsp. vanilla
Dash of cinnamon
DIRECTIONS:
Preheat oven to 350 degrees.
Melt butter or margarine in saucepan. Spray baking dish with Pam spray (Original). Mix remaining ingredients in a bowl together. Place frozen blintzes in baking dish. I usually use a 9×13 size dish but anything close to that will work. You can double the recipe, in which case you’d obviously need a larger baking dish (you need room for the blintzes to expand a little and for the egg mixture to rise around it. Don’t spread it too thin.) Pour the melted butter on top of the frozen blintzes, followed by the sour cream mixture. Bake at 350 degrees for approx. 30-40 minutes. Let it sit for a few minutes out of the oven before cutting into it.
Cooking with Candi 