Nothings

Keeping on the theme of what to feed someone who really doesn't like things too sweet and prefers something dry with her tea.(baba) That means no jams or frostings...no chocolate cake ... the list goes on. These cookies, called "nothings" live up to their name on two fronts. There's nothing to making them and nothing inside of them. They're an ideal treat for diabetics. There is some sugar (2 Tbsp in the filling and 2 Tbsp on the topping - you can eliminate the sugar for the topping)





Preheat oven to 500 F

Ingredients

3 eggs (room temperature)
2 Tbsp sugar (less)
dash salt
1/2 cup oil

In the food processor: Process first 3 ingredients for 30 seconds
Pour oil through feed tube in a steady stream while processing. Process 1 minute longer.

1 cup flour
Add in heaping tablespoons through feed tube while processing. Process 30-40 seconds longer (machine will probably turn itself off)
Your dough will be pretty sticky.

Line a cookie sheet with foil and sprinkle lightly with flour

Mix together:

1/4 cup sesame seeds
2 Tbsp sugar

Take a scant teaspoon dough and use another spoon to push into sesame seed mixture. Coat dough with seeds and stretch 3" long twist, coat again.(I didn't do a second coating and they were just fine) Place onto cookie sheet (leaving room between them - they spread to approximately 3 times prebaking size)

Reduce oven to 400 F. Put cookie sheet on middle rack for 7 minutes
Reduce heat to 250 F for 10 minutes
Shut off oven and leave for 10-15 min

You'll know they're done when you see fine cracks on the top.

Thai Lettuce Wraps

I just returned from the mid west (my home town) and while there and visiting with good friends and taking a walk down memory lane we planned a "girls' night". It was a great night of food, fun, wine and catching up with people I've been friends with since childhood.

One of the dishes we prepared was a Thai Lettuce Wrap. My apologies for lousy photography. I'm lucky to even have snapped one since it seems vultures had invaded the house and no sooner were they (the wraps) done the hands were flying, lettuce leaves being filled, wine being poured - just your regular every day insanity.

I must tell you - although not so pretty to look at, these wraps are a show stopper - absolutely delicious. We used head lettuce rather than the suggested bibb or butter lettuce and they worked just fine. Head lettuce doesn't wrap as well but after being soaked in ice water they were crunchy and cold - combine that with a warm filling - nirvana.



Ingredients

15 Boston Bibb or butter lettuce leaves
1 lb (450 g) lean ground beef
1 Tbsp (15 ml) cooking oil (I used corn oil)
1 large onion, chopped
2 cloves garlic, chopped
1 Tbsp (15 ml) light soy sauce
1/4 cup (60 ml) hoisin sauce
2 tsp (10 ml) minced ginger
1 Tbsp (15 ml) rice vinegar
Thai Chili sauce (to taste) - I used about 4 Tbsp
227 ml can of water chestnuts, drained and finely choped
1 bunch green onions, chopped
2 tsp (10 ml) dark sesame oil

Rinse whole lettuce leaves and pat dry, being careful not to tear them. Set aside

In a medium skillet over high heat, brown the ground beef in 15 ml (1 Tbsp) oil, stirring often and reducing the heat to medium, if necessary. Drain and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar and chili pepper sauce to the onions and stir. Stir in chopped water chestnuts, green onions and sesame oil and continue cooking until the onions just begin to wilt, about 2 minutes. Mix with beef.

Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the centre. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito and enjoy.

A single recipe is enough for about 4-5 people. We made a double recipe - good thing we did - the whole thing went in no time.

Three Cheese Sweet Kugel

As my mother (baba as she's known on this blog) ages and it gets harder and harder for her to cook for herself we're finding that if she doesn't have a prepared meal, her eating habits are pretty dismal. Cooking for her isn't always easy either since she's probably the fussiest eater I know and prefers to stick with vegetarian options.

Today I decided to make something for her that would remind her of her European heritage. A three cheese kugel (noodle pie) still gets her the protein she needs and at least it won't be something she's going to give me a "stink face" about.



Ingredients

12 oz. broad noodles
1/4 lb. cheddar cheese (1 cup grated)
4 oz cream cheese
3 eggs
1 1/2 cup milk
1/4 cup margarine
1 cup sour cream
1/2 cup sugar
1/2 cup cottage cheese
1/2 tsp salt
1/2 cup corn flake crumbs
cinnamon and brown sugar

Prepare noodles. Drain

Grate cheddar cheese either in food processor or with box grater.

Steel Knife: Process cream cheese with eggs until smooth (20 seconds) scraping down sides once or twice.
Add all ingredients up to corn flake crumbs and mix well. Place in a well greased 9x13" pan.
Sprinkle with corn flakes, cinnamon and brown sugar.

Bake at 350 F for 1 hour until golden brown.

A kugel can be either a side or a main and this one is so easy and really delicious. I topped it with some low fat sour cream and fresh raspberries.