GOLDEN POTATO SOUP
INGREDIENTS:
One and half pounds Yukon gold potatoes –
Peeled and chopped
Two parsnips – peeled and chopped
One onion – chopped
Three stocks of celery – chopped
2 tablespoons olive oil
1 tablespoon minced garlic
4 cups vegetable or chicken broth
1 cup water
3 cups cauliflower florettes (you can use
frozen)
1 tablespoon chopped chives for garnish
DIRECTIONS:
Fall is in the air and there’s no better way to start
a Yom Tov meal then with a bowl of delicious
soup. Try this as a nice change to the regular
chicken soup. Your family and guests will love it.
In a stock pot heat the oil on medium and add
chopped onion and celery. Season with salt and
cook 6 to 8 minutes until golden and softened.
Add the garlic and cook for one more minute.
Add the remaining ingredients and cover and cook
over low flame approximately 2 to 3 hours until all
vegetables are tender. Purée the soup with an
immersion blender until smooth. Season with salt
and pepper to taste and garnish with the chives to
serve.
HONEY MUSTARD TUNA SALAD
INGREDIENTS:
Two cans of solid white
tuna in water drained
2 tablespoons Dijon
mustard
2 tablespoons honey
3 tablespoons mayo
Salt and pepper to taste
1/2 red bell pepper finely
chopped
DIRECTIONS:
I love honey mustard tuna from the bagel store but I really don’t
love paying $9 for a bagel. You can make it at home for a fraction of
the price and just as delicious.
Combine all the ingredients together and enjoy!
DAIRY LOKSHEN KUGEL
INGREDIENTS:
16 ounces wide egg noodles
1/2 stick butter (melted)
16 ounces cottage cheese
16 ounces sour cream
4 large eggs (lightly beaten)
2 tablespoons pure vanilla
extract
3/4 cup sugar (divided)
Optional: 1/4 cup golden
raisins (for extra sweetness)
1 1/2 cups cornflakes
(crushed)
2 teaspoons cinnamon
DIRECTIONS:
This dairy lokshen kugel is great for Yom Kippur break the fast
meal. It’s hearty and filling and can be made ahead and
reheated.
Cook noodles according to package, drain and rinse and set aside in
large bowl.
Add the melted butter, cottage cheese, sour cream, eggs, vanilla, and
1/2 cup of the sugar (and the raisins, if you use that option). Mix well.
Pour the noodle mixture into greased 9×13 pan and smooth the top
with a spatula. In a medium bowl, mix the cornakes, cinnamon, and
the remaining 1/4 cup sugar. Sprinkle the cornake mixture evenly
over the top of the noodle mixture. Bake the kugel, uncovered, in a
preheated 350 degree oven for 45 to 50 minutes or until it is set. The
top should be golden brown.