Talking About God to Your Child & Sweet Lokshen Kugel [RECIPE]
Good Morning Beautiful People! ❤
How are you today? Happy Mid-Week! I hope you’re having a good one, wherever you are. I feel like I blink my eyes and it’s a new day. Things have been a bit of a blur since the wildfires began here in California. Just as a quick update on that, for anyone interested: we still haven’t needed to evacuate (yay!), a BIG thank you to the now 8,000 Cal fire firefighters working around the clock to battle this thing… and it’s only 25% contained. Interestingly they are mainly working on containment lines near the big populated areas. The fire is creeping Northwest towards the tiny rural towns…. in my direction. So who knows? Maybe we will have to evacuate towards the end of the week. In the meantime we will keep praying, staying indoors, and crossing our fingers that all goes well.
Speaking of prayer, it’s the holiday season which means we hear a lot of talk about God and Jesus. After all, Christmas is the holiday about the birth of Christ, right? Now admittedly I come from a multi-faith background. I’ve had holidays that were all about Jesus. And other years it was all about Hanukkah. And then there were other years where it was all about Santa! I don’t think there’s a right way or a wrong way. But my little one is getting older and bit more curious these days and longs for answers to life’s big questions. Such was the case last night when, flopped in bed, she began to ask me questions that I didn’t know she had been pondering.
“Mom… Dad… what does God look like?” she asked.
We paused for a moment. Then Mr. Noob Chef said, “Well I think God looks a little bit different for everyone. Some people think He looks like Jesus, because Jesus was made in God’s image. And other people think He is a bright light. It’s all different and there’s no right way or wrong way”. Our daughter sat there for a moment and said, “Okay… but how do you KNOW that God is real?”. I smirked. She’s a curious soul like me. “Well, you can’t see God… but you can feel Him…” we told her, “And all around you are little miracles happening all the time. Things we can be thankful for. Beautiful things that make the world so special. Things that science can’t even explain”. Her eyes sparkled and for now, that was a sufficient enough answer.
So with 11 days until Christmas we buckle down and continue to pray. We pray for the firefighters battling the flames. For the 94,000 people that have been evacuated. For the 904 families that lost their homes. We pray for the 6 people who died to valley fever because of these wildfires and the winds. We pray for everyone suffering and in need of healing all across the world. While our own backyard is struggling, I know we’re not alone in these turbulent times. Hold each other close, count your blessings, and keep that chin up.
And now let’s talk about today’s recipe. 🙂
This wasn’t the kugel picture I had planned to take. So I apologize for that. You know when you’re running, and rushing and everything just becomes a blur and you forget to do little things? Yeah, that was me and this picture. I cooked it up last night, but between the wildfires and a child with a cold… life happened. So! This picture is a reheated version of kugel. It’s not pretty but it is tasty. This kugel is the sweet version and pairs nicely with bagels and lox… scrambled eggs… or even on its own as a dessert. I prefer to leave the raisins and pineapple out, but you do what works best for you. I hope you all enjoy this delicious recipe and as always, keep on cooking ❤
Sweet Lokshen Kugel
- 1 cup raisins (optional) – you may substitute other fruits like craisins, dried chopped apricots, or chopped drained pineapple
- 12 oz wide egg noodles
- 6 large eggs
- 1 lb sour cream (2 cups)
- 8 oz cottage cheese (1 cup)
- 8 oz cream cheese, softened – OR farmer’s cheese, crumbled (1 cup)
- 1 cup sugar
- 1/4 cup unsalted butter, melted
- 1/4 tsp salt
- Cinnamon and sugar for dusting
- Nonstick cooking oil spray
You will also need
- large pot, food processor or blender, 9×13 baking dish
- Place a rack in the middle of your oven and preheat to 350 degrees F. Cover the raisins with hot water and let them soak to plump while you prepare the other ingredients.
- Bring a large pot of water to a boil. Add the noodles to the pot, bring back to a boil, and let them cook until tender (not overly soft), about 5 minutes. Drain and return the cooked noodles to the pot.
- In a food processor or blender, blend together the eggs, sour cream, cottage cheese, cream cheese, sugar, melted butter, and salt.
- Pour the egg mixture over the cooked noodles in the pot and stir until well combined.
- Drain the raisins. Stir them into the noodles.
- Spray a 9×13 inch baking dish with nonstick cooking oil. Pour the noodle mixture into the dish.
- Top the kugel by sprinkling generously with sugar and lightly with cinnamon. Alternatively, you can use your favorite kugel topping (streusel, crushed graham crackers, cornflakes, etc.).
- Bake the kugel for about 60 minutes, turning once halfway through cooking, till the center of the kugel is set and the tips of the noodles turn golden brown. Remove from the oven.
- Let the kugel rest for 15-20 minutes before slicing. Kugel can be served warm or cold.