KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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THANKSGIVING RECIPES |
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NOODLES WITH CARAMELIZED
ONIONS AND MIXED GREENS Serves
6 to 8.
INGREDIENTS: |
- 1 tablespoon olive oil
- 4 medium onions, peeled and cut
into 1/4" rings
- 1/2 cup mushrooms, thinly sliced
- 2 tablespoons margarine
- 1 teaspoon sugar
- 1/2 cup red bell pepper, thinly
sliced
- 1 (12 oz.) package Manischewitz
Egg or Yolk Free Noodles
- 4 cups Manischewitz Chicken Broth
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Your choice of two greens:
- one pound fresh spinach
- 1 head of bitter greens such as
kale rappini or chicory
- 1 pound Napa cabbage
- 1 pound bok choy
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DIRECTIONS: |
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Heat
oil and 1 tablespoon margarine in a skillet over medium-high
heat. Add onions and sugar and cook, stirring occasionally,
until well-browned.
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Remove
onions and add red pepper and mushrooms, adding the smallest
amount of oil, if necessary, sautéing, until mushrooms just
start to soften.
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Return
half the onions to skillet. Add Manischewitz Chicken Broth
and bring to a boil. Cook over high heat for 10 minutes,
scraping bottom of pan occasionally. Season to taste with salt
and pepper.
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Cook
Manischewitz Egg or Yolk Free Noodles in boiling water until al
dente. Drain. Add to broth, simmer for 2 to 3 minutes. Add
greens, cook, covered until wilted, about 1 to 3 minutes,
depending upon greens chosen.
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Stir
in remaining margarine. Put in serving bowl and top with red
pepper and mushroom slices and remaining onions.
Source: Manischewitz
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KOSHER DELIGHT MAGAZINE
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