A peek Into My Kitchen: No Cook Coconut Chia Pudding

Ch-ch-ch-chia…almost no child of the 80’s can’t sing that theme song (in fact, I bet you’re thinking about googling it right now 😉

It turns out that those little chia seeds, also known as salvia hispanica, are also an incredibly healthy and ridiculously fun food. They are high in protein, omega-3s, antioxidants and a whole host of other nutrients and super high in fiber.  Better yet, they absorb whatever liquid you mix into them and form a gel or pudding, which make a great filling snack.  (If you’re a mom, and you never forget to eat, then I want to know your trick!)

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A peek Into My Kitchen: My Great-Grandma’s Mini Noodle Puddings

Grandma Jeanie's Noodle Puddings

Another recipe stolen from my mom who has a Kosher Cookbook iPhone app at www.koshercookbook.net

I grew up eating these every year as dessert at the Yom Kippur break fast.  Now, I always take a few home and stick them in the freezer to be defrosted as a quick dinner for my kids along with some fresh fruit or veggies and a side of sour cream or cottage cheese.

Mini Noodle Puddings

60 muffin size puddings

Prep time: 30 min. Baking time: 30-45 min.

INGREDIENTS

36 oz. medium egg noodles

2 sticks margarine or unsalted butter-softened*

¾ cup sugar

3 tablespoons cinnamon + some for sprinkling the tops

8 oz. sour cream

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