Requested Week After Week (After Week…)

If there’s one thing I dread, it’s having to put together a menu. Tell me what you want, I’ll make it. Give me a recipe, an ingredient, something.. just don’t leave the menu up to me. The main dish is usually chicken, since it’s cheaper than meat and requires a lot less skill to master. But when it comes to soup, sides, and dessert (mmm dessert) – I could look through my cookbooks a million times and still have no idea what to make.

I try so hard to make different things from week to week. After all, who likes to eat the same thing over and over and over again?

My husband, that’s who.

So whenever we’re deciding what to make for shabbat, without fail, Ari will say “can you make broccoli kugel again?”

I have to say, after making it so many times, I have definitely gotten this recipe down to a tee. So here it is:

Broccoli Kugel

Ingredients

• 2.5 Lbs fresh broccoli (or 2 lb frozen broccoli cuts, thawed and drained..I do think using fresh is worth the extra time)
• 1 Cup mayonnaise
• 4 eggs
• 4-5 heaping Tbs Onion soup mix (I like Osem brand.. especially since they offered me my first real job 🙂 )
• 1/2 Tbs salt
• 1/4-1/2 tsp ground black pepper
• 1 9inch frozen pie crust (if you make your own…good for you..)

Directions 

1. Cut the broccoli into small pieces (using some, definitely not all of the stems), and steam until easy to fork. If you don’t have a steamer, put about an inch of water into a pot and add the broccoli. Cook over a high flame with the lid slightly open until easy to fork. (about 5-10 min)
2. Throw into a colander and rinse with cold water. Drain very well.
3. Once drained, transfer into a large bowl.
4. Add the rest of the ingredients and mix well
5. Pour into a frozen pie crust bake at 375° F for 1-1.5 hrs. Make sure to sick a piece of foil under the pie to catch drippings. 

> If you don’t want to use a pie crust because you think it’s too fattening.. just do it anyway. But if it’s going to deter you from making this amazing kugel you can throw it into a greased 8×8 pyrex.

> If you are cooking for someone who eats especially healthy (sucks for you), just don’t mention the mayonnaise.. I mean, the main ingredient is broccoli.

Enjoy!

Li-or

It’s My Birthday And I’ll Blog If I Want To…

I started this blog when I had too much time on my hands, and ironically enough, ever since then, my extra time has been slipping through my fingers. For those of you who have been checking back these past couple of weeks.. thank you. And for those of you who haven’t… that’s ok, there wasn’t a new post for you to read anyway. Either way…I’m BACK.

Today is my 22nd birthday. Unlike most people I know, I happen to be obsessed with my birthday. It’s the best date on the calendar, and I look forward to it the second the clock hits 12AM on January 25th all the way until it hits 12AM on January 24th the following year. There are obviously years when my birthday is a disappointment, but for the most part it’s just a day when I get to be with and talk to the people that matter most. So.. in honor of my birthday.. I’ve decided to share a ridiculously simple, but ridiculously delicious recipe with all of you. You could say it’s my claim to fame.. only I am not actually famous, it’s my mother’s recipe, and it’s probably too simple to make anyone famous. It includes all of the ingredients I love, and all the ingredients you would never expect to come together. Here it is:

Mean (yes, mean) Rice Salad

Ingredients

• 1 Cup long grain enriched white rice. Or if you have a lot of $$ buy Rice Select Jasmati or Texmati.
• 1/2 Can whole kernel sweet yellow corn (I like Libby’s brand)
• Diced Osem Mediterranean pickles in brine. If you can’t find Osem pickles, click on the link which will send you to Amazon where you can buy them (awesome), or use other Israeli pickles. If you want to ruin the recipe a little, use crunchy dill pickles.
• Salt
• Mayo (about 4 heaping, and I mean Heaping Tbs)

 Directions

1. Cook rice according to package directions. Don’t refrigerate. (If you need to refrigerate, heat up again once you’re ready to make the rice). The rice shouldn’t be cold in the salad, but it also shouldn’t be right off the stove.
2. Add corn and pickles.
3. Add salt.. slowly but surely
4. Add mayo
5. Add more salt, cause it probably needs it.
6. Mix all ingredients together and serve.

Simple… I know.

A birthday girl’s request: This salad is perfection. If you’re going to make this recipe, I’m so happy for you. You’ll love it. If you’re going to make this recipe and change a few things (such as amount of salt and/or type of mayo) – don’t tell me about it.

g-night!

Li-or

**for the record: I know the song is called “It’s My Party” .. but I thought it would pass.