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November 24, 2013

Sophie's noodle kugel recipe {vegetarian}

Noodle kugel, for any holiday celebration.

Judy, a longtime reader who lives in the Philadelphia area, sent me a favorite recipe for her grandmother's noodle kugel, a casserole my own grandmother used to make. I loved the note Judy wrote with the recipe, and she graciously allowed me to share it, and the recipe, with you. In the year of the Thanksgiving and Chanukah convergence, this noodle dish is a perfect addition to the holiday table, no matter which holiday you're celebrating this week:

My grandmother Sophie, who lived to be 98 years old, was an amazing cook. She spent a number of years in the 1930s and 1940s running the kitchen of a "resort" for union workers, and she never really adjusted her recipes to cook for just a few people (a tradition I seem to have continued). Grandma didn't wrote down her recipes, so I would cook with her and write down the ingredients and measurements as best I could.

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October 27, 2013

Irish soda bread muffin recipe

Irish soda bread muffins, with golden raisins.

In my family, there are people who remember in detail the dreams they had days, weeks or years ago. I don't mean hopes-and-dreams; I mean I-just-woke-up-where's-my-coffee dreams. I'm not one of those people, so when I tell you that the idea for these Irish soda bread muffins came to me in a dream, and I remembered and then actually made them, you'll understand why in every sense of the word, these muffins are a minor miracle. I know that Irish soda bread purists will cringe at the notion of golden raisins, but they add just the right amount of sweet. Though it's good to let the muffins cool for a few minutes so you don't burn your fingers, my husband Ted and I couldn't wait, and we slathered on some butter as soon as the muffins came out of the oven. It was the right thing to do.

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October 17, 2013

Chili powder (Recipe: turkey tacos)

First published in August 2006, this updated ingredient post features new photos and links. We love this spicy turkey filling in tacos, on salads, or as the topping for a rice bowl with a dollop of guacamole and a big plop of sour cream. 

Super easy turkey tacos.

Some like it hot.

I like it really hot.

I like it hot enough to make my scalp tingle, my sinuses drip, and my eyes water. (Do I need to mention that I'm talking about food now, not the weather?) I wasn't always like this, but a trip to New Orleans years ago started me down the pepper path, and there is no turning back.

Sometimes, though, unadulterated heat isn't the goal. When I want a more complex depth of flavor in Mexican and Southwestern dishes, I often reach for chili powder.

Are you confused by the whole chili/chile thing? Many people are, and product packaging doesn't really help, with the willy-nilly and often interchangeable use of chile, chili, chillie and chilli.

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October 13, 2013

Recipe for Canadian breakfast turkey meatballs with maple and bacon

Canadian breakfast turkey meatballs with maple and bacon.

Later this morning, our family from up North will crowd around the small dining table here at the log house for coffee and juice and fried eggs, and Canadian breakfast turkey meatballs with maple and bacon. My husband Ted requested a Canadian recipe for my latest e-book, A Flock of Meatballs: Easy turkey recipes with around-the-world flavors, and when I asked him what, exactly, a Canadian meatball might contain, he didn't hesitate: "maple syrup, bacon and beer!" These turkey meatballs coated with a maple-bacon-(non-alcoholic)-beer glaze have it all, and happily take the place of bacon and sausage on any breakfast menu. They're actually quite good atop a green salad, too, so don't limit your meatball intake to first thing in the morning. You can make the basic meatballs ahead and keep them in the freezer. Then, when you're ready to serve, defrost the meatballs and boil the glaze, which takes only a few minutes on the stove top.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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