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SALT, PEPPER AND
GARLIC NOODLE KUGEL
This is like eating delicious buttered
poppy-seed noodles — kugel-style!
1 lb. dry (uncooked) medium egg
noodles
1 /2 cup (1 stick) butter or marga-
rine
2 Tbsp. chopped garlic
6 large eggs
2 Tbsp. poppy seeds
2 tsp. kosher salt
1 /2 heaping tsp. black pepper
Preheat oven to 350 degrees. Spray a
9- x 13-inch attractive glass or ceramic
baking dish well with nonstick cooking
spray. Set aside.
Cook the noodles according to pack-
age directions until just al dente (do
not overcook), and drain well (do not
rinse).
While the pasta is cooking, melt but-
ter in a medium skillet over medium-
high heat. Add the garlic, and saute
until the garlic is softened.
Whisk eggs, poppy seeds, salt and
pepper in a large bowl. Add the hot
cooked noodles and buttery garlic, and
stir well. Pour into prepared baking
dish, and bake for 1 hour until set.
Makes 15 or more servings.
BASMATI-MILLET PILAF
WITH PISTACHIOS,
APRICOTS AND RAISINS
2 Tbsp. olive oil
1 cup chopped onion
1 cup basmati rice
1 cup millet
4 cups chicken broth or stock
1 tsp. salt or to taste
freshly ground black pepper to
taste
'/2 cup golden raisins
1 cup dried apricots, chopped
1 cup chopped pistachios
2 Tbsp. dried parsley flakes
Heat oil in a large saucepan over
medium-high heat. Add the onion,
and cook stirring often until softened,
about 3 minutes. Add the rice and
millet, and cook stirring for 2 minutes
more.
Increase the heat to high, and add
the broth. Bring to a boil, reduce the
heat to simmer, cover and simmer
until the grains are tender and the liq-
uid is absorbed, about 30-40 minutes.
Remove from heat. Add salt and
pepper to taste. Stir in the raisins,
apricots, pistachios and parsley flakes.
Serve warm or at room temperature.
Makes 8 servings.
WHEAT BERRIES
WITH KALE
I recently adapted a recipe I found in
Bon Appetit magazine to suit my own
tastes and got this delicious side dish!
2 cups wheat berries
6 cups water or chicken broth
1 /4 cup olive oil
1 1 /2 cups chopped shallots
1 Tbsp. chopped garlic
1 tsp. dried thyme
1 Tbsp. kosher salt
'/2 tsp. freshly ground black pepper
8 cups packed, chopped kale
2 Tbsp. fresh lemon juice
Combine wheat berries and water or
chicken broth in a pot over high heat,
and bring to a boil. Reduce heat to
medium, and simmer the wheat ber-
ries until just tender but still chewy,
about 30-40 minutes.
While the wheat berries are cooking,
heat oil in a large skillet over medium-
high heat. Add the shallots, garlic and
thyme, and saute until the shallots are
golden.
Drain the wheat berries, immediately
add the shallot mixture and stir well.
Stir in the salt and pepper. Stir in the
raw kale and lemon juice (the hot wheat
berries will "cook" the kale). Adjust salt
and pepper to taste. Serve warm.
Makes 8-10 servings.
r
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All recipes © Annabel Cohen 2013; annabelonthemenu@gmail.com .
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Restaurant
Italian Cuisine
248.476.0044
Buy on - lunch or dinner entree
and get the second 1/2 off
15% off
total food bill
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I Not good on holidays. One coupon per couple. Up to $30
Expires 9/15/13
Farmington Hills • Corner of Grand River & Haggerty Road
Auburn Hills • 1 1 /2 miles south of the Palace of Auburn Hills
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August 15 • 2013
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