Sweet Shirataki Noodle Pudding with Apples and Almonds

Because Shirataki noodles are not made with flour they make the perfect ingredient for a Passover noodle pudding. Because Shirataki noodles have almost zero carbohydrates they make the perfect ingredient for diabetics. What a great product they are and I love finding new ways to use them. For those of you that are not familiar with Shirataki Tofu Noodles please read my article about them. This can be found by searching the archives at the bottom of the page. I have taken another old, family favorite recipe and converted it so that the carbs are at a minimum but the flavor is still at its maximum. And this noodle pudding is absolutely delicious. I've also updated it with the addition of almonds and a touch of Amaretto in the mix. A wonderful sweet dessert or a delicious snack, this dish will be loved by your family and friends and soon become a permanent recipe in your collection. I hope you enjoy.

Sweet Shirataki Noodle Pudding with Apples and Almonds

Ingredients:

1 Tbsp. unsalted butter

2 cups apple, diced

1/4 tsp. nutmeg

1 tsp. cinnamon (more for garnish if desired)

1 cup Splenda

8 ounce container whipped cream cheese, room temperature

1 tsp. vanilla extract

1 cup heavy cream

4 eggs

2 Tbsp. Amaretto (optional)

2 - 8 ounce packages Shirataki Tofu Noodles, Fettuccine style, rinsed under cool water, drained and chopped into bite size pieces

1/4 cup slivered almonds, lightly toasted

vegetable spray

Saute the apples in the butter with the nutmeg and cinnamon and about 1/3 of the Splenda over low heat until tender, stirring occasionally. Set aside to cool.

Preheat oven to 350'

Whisk together the cream cheese, vanilla, heavy cream, eggs and Amaretto in a large bowl. Add the cooked apples and shirataki noodles. Stir well to blend all ingredients well.

Coat a large casserole dish with vegetable spray and pour in the noodle mixture. Sprinkle the top with the slivered almonds and additional cinnamon if desired. Bake for about 1 to 1 1/4 hours, or until set and lightly browned on top. Allow to rest 10 minutes before serving. This dish can be served either warm or cold.

Nutrition Facts

12 - 1/2 Cup Servings

Amount Per Serving

Calories 199.4

Total Fat 16.9 g

Saturated Fat 9.0 g

Polyunsaturated Fat 0.8 g

Monounsaturated Fat 3.8 g

Cholesterol 118.9 mg

Sodium 116.3 mg

Potassium 77.2 mg

Total Carbohydrate 9.4 g

Dietary Fiber 2.5 g

Sugars 1.6 g

Protein 4.3 g

Savory Passover Kugel with Spaghetti Squash

This recipe worked out to be so much better than I even anticipated. I think I have hit upon a combination of ingredients to give you a taste very similar to potatoes. The use of roasted spaghetti squash combined with just the right amount of flax meal gives you that certain something that is so reminiscent of potato. This kugel replaces the classic potato kugel found at the traditional Passover Seder. It is delicate and light and to me tastes like a potato knish does. I hope you enjoy.

Savory Passover Kugel with Spaghetti Squash

Ingredients:

l medium spaghetti squash, split seeded and pierced to yield 4 cups roasted

1 Tbsp. olive oil

1/2 cup onion, diced

3 eggs, beaten

1/4 cup flax meal

2 tsp. baking powder

1/4 cup almond flour

1 tsp. paprika

2 Tbsp. unsalted butter, melted

salt and pepper

vegetable spray

Preheat oven to 425'

Rub the spaghetti squash halves with the olive oil and place on sheet pan with the cut side down. Roast for about 45 minutes to 1 hour or until tender. Remove from oven, cool and scrape out the strands with a fork using a raking motion. Set aside the 4 cups of roasted squash.

Reduce oven temperature to 400'

Saute the onions in a small pan coated with vegetable spray until translucent and cool slightly. In a large bowl blend the squash, onions, beaten eggs, flax meal and baking powder. Season to taste with salt and pepper if desired. Lightly coat a casserole dish and evenly distribute the mixture. In a small bowl, blend the almond flour, paprika and melted butter with a fork. Sprinkle across the top of the kugel. Bake kugel for 30 to 45 minutes until golden brown.

Nutrition Facts

8 Servings

Amount Per Serving

Calories 129.7

Total. Fat 9.6 g

Saturated Fat 2.9 g

Polyunsaturated Fat 1.5 g

Monounsaturated Fat 3.1 g

Cholesterol 87.5 mg

Sodium 160.8 mg

Potassium 155.9 mg

Total Carbohydrate 8.4 g

Dietary Fiber 2.8 g

Sugars 2.0 g

Protein 4.6 g

Mom's Special Holiday Beef Brisket

I have to say, mom wasn't much of a cook. Her tastes ran to the extremely well done and over cooked. In the case of this recipe, her diligent cooking efforts paid off because the longer it cooks, the better it is. Though not one of her favorite recipes because the ingredients list seemed rather long and daunting to her and she considered it a potchky or too much work, it was always one of my favorites and I've made this every year on a variety of holidays. I've made some changes and updated mom's classic recipe to reduce the carbohydrates. It was loaded with dried fruit, lots of dark beer and sweet, sugary jelly in its original form. I've been able to figure out the right substitutes to balance it out, lessen the sugar but keep the flavor. I hope you enjoy.

Mom's Special Holiday Beef Brisket

Ingredients:

2 lb. to 2 1/2 lb. beef brisket, flat cut, trimmed of all visible fat

1 cup dark ale (Guinness is fine)

3/4 cup + 1 Tbsp. no salt added tomato sauce, one small can

1 cup dry red wine

1/2 cup low sodium beef stock

2 Tbsp. sugar free blackberry jam (Smucker's is fine)

2 Tbsp. Splenda

1 tsp. molasses

3 cloves garlic, chopped

1/2 cup onion, diced

4 Tbsp. sugar free apricot preserves (Smucker's is fine)

Place the beef brisket in a large zip top bad and add the dark ale. Marinate the brisket overnight, turning bag every so often.

The next day. Preheat oven to 350'

Combine all the ingredients, except the apricot preserves in a small bowl. Place the brisket in a large roasting pan, along with the ale, and pour the mixture over the beef. Dollop the apricot preserves  across the top by teaspoonfuls. Bake for at least 2 hours, or until fork tender, covering the pan with aluminum foil if needed. When the brisket is tender, remove from pan and rest for about 10 to 15 minutes. Slice brisket against the grain and return to the sauce to serve.

Nutrition Facts

8 Servings of 3 ounces cooked brisket and 1/4 cup sauce

Amount Per Serving

Calories 167.1

Total Fat 3.3 g

Saturated Fat 1.2 g

Polyunsaturated Fat 0.2 g

Monounsaturated Fat 1.4 g

Cholesterol 34.9 mg

Sodium 112.0 mg

Potassium 447.0 mg

Total Carbohydrate 10.3 g

Dietary Fiber 1.1 g

Sugars 1.8 g

Protein 19.2 g