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Simple Bread & Egg Frittata


  • 1 cup onion, chopped
  • 1 T butter
  • 6 eggs
  • 1/4 cup milk
  • 3/4 tsp dried herbs (basil or herbs de provence)
  • 3/4 teaspoon salt
  • pepper to taste
  • 1 cup challah bread, diced
  • 1 c cheddar


Saute onions in melted butter till soft and translucent. Whisk together eggs, milk, dried herbs, salt and pepper. Stir in diced challah. Pour ontop of sauteed onions. Turn heat to low. Cover pan and cook for 10 minutes. Preheat broiler. Sprinkle frittata with cheddar. Broil 3-4 inches from heat for 1 minute or so until cheese melts and bubbles. Cool slightly and serve with fresh herbs if desired. Serves 4.


One-Handed Apricot or Plum Torte, p.175


  • 1 stick unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 cup flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 12 apricots or medium plums, halved, stone removed
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon


Preheat oven to 350.

Cream butter and sugar till smooth. Stir in eggs. Mix in flour, baking powder and salt until just combined. Pour into greased 8-inch round cake pan. Arrange halved fruit, cut side UP, on top of cake. Sprinkle with sugar and cinnamon.

Bake for 45-50 minutes or until toothpick inserted in center of cake comes out clean. Serve warm with vanilla ice cream.


My-Child-Lies Asparagus Soup


  • 2 pounds asparagus
  • 1 leek, white and light green part only
  • 2 tablespoons olive oil
  • salt and black pepper
  • 2 -2 1/2 cups chicken or veg stock


Preheat oven to 425. Cut asparagus into 2-inch pieces. Cut leeks in half lengthwise, wash thoroughly. Roughly chop.

Place asparagus, leeks, olive oil, salt and pepper in 9x13 roasting pan. Toss. Roast in pre-heated oven for 30-35 minutes unitl leeks are brown but not burnt.

Puree asparagus in blender (it's better for the texture) with stock. Serve hot or cold.


Naptime Noodle Kugel


  • 12 ounces extra wide egg noodles
  • 16-ounces light sour cream
  • 16-ounces Farmer’s cheese or ricotta cheese
  • 6 eggs
  • ¼ cup brown sugar
  • 1/8 teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • freshly ground black pepper
  • 4 tablespoons melted butter

Preheat oven to 375.

Cook the noodles as directed on package for half the recommended time (4-5 minutes). Drain and set aside. In a large mixing bowl, stir together sour cream, Farmer’s cheese or ricotta, eggs, sugar, nutmeg, cinnamon, salt and pepper. Stir in melted butter. Fold in noodles and pour into a greased 9x12 baking dish.

Refrigerate until 1 hour before dinner, or bake immediately in preheated 375-oven for 30-35 minutes till golden brown.


"Ditch The Box" Fast Mac & Cheese


  • 1 pound elbow noodles
  • 1/3 cup milk
  • 1 cup defrosted spinach (optional)
  • 4 tablespoons butter
  • 1 teaspoon onion powder
  • 5 cups grated cheese

Cook elbow noodles according to package directions. Drain pasta. Return pasta pot to stovetop. (OPTIONAL STEP: Blend milk and spinach until smooth.) Melt butter in pasta pot. Add milk (or spinach milk). Add onion powder. Add pasta and stir. Stir in cheese till melted. Makes enough mac&cheese to feed a 4 year old and 1 year old for a week.