Yerushalmi  Kugal

Because of the eggs and the oil, ordinary Yerushalmi Kugal can be very rough on the stomach.  I modified this recipe that I found on the internet to make it digestively safe and it tasted delicious.

You will need

4 ½ c. water

1 Tbsp. salt

¾ tsp. pepper

1 lb. yolkless super fine egg noodles

½  c. oil

1 ¼ c. sugar

1 cup of egg beater

1.      Preheat oven to 350

2.      Boil water with salt and pepper

3.      Add noodles

4.      Simmer until absorbed

5.      In a separate pot warm the oil with the sugar over a medium heat until caramelized (light brown)

6.      Pour caramel over noodles and stir in

7.      Add the egg beater and stir

8.      Pour into a greased pan and bake for 1 ½ hours

Carrot  & Chickpea Soup

I had my wisdom teeth pulled out this week.  In anticipation of week of eating no solids, I concocted this delicious soup to help me have a nutritious meal so that I could keep up with my protein and vegetables.

You Will Need:

1 can of chickpeas

1 lb. of baby carrots

1 plum tomato diced

3 tablespoons of bullion

1 tablespoon of kosher salt

Water

1.  Drain and rinse chickpeas and put them into a large stockpot.

2.  Rinse carrots and mix them with the chickpeas and tomatoes

3.  Cover with water until the pot is ½ full

4.  Bring to a boil and then add bullion and salt

5.  Turn down heat and simmer for an hour.

6.  Allow to cool and then puree soup in a blender

7.  Pour back into the soup pot and reheat when you’re ready to eat.

Bars – Blondies

I found this recipe in Better Homes and Gardens Magazine and only had to make some minor changes for a delicious snack that I cut into bars and bring to work often.

You Will Need

½ c. oil

½ c. sugar

½ c. brown sugar

¾ tsp. Baking powder

¼ tsp. Baking soda

2/3 c. egg beater

1 tsp. Vanilla

1 c. flour

½ c. dried cranberries

½ c. parev chocolate chips

1       Preheat oven to 350

2        Mix the flour, sugars and baking powder with a wisk

3       Add the oil, egg beater and vanilla and mix until well blended

4       Add the cranberries and chips.

5       Pour batter into an 8 inch square pan

6       Bake for 25 – 30 Minutes.

7       Allow to cool and then cut into bars and enjoy!