I often wind up with leftover pasta and struggle to find ways to use it. This recipe is a great way to use it with stuff you probably have around the house, and doesn’t involve heating up the kitchen at all. If your noodles are stiff from being in the fridge, microwave them for a […]
Author: Lillian Magidow
Pierogies and Kielbasa with Summer Veggies
This one-dish recipe accomplishes three valuable things: a) uses frozen convenience foods, b) uses fresh summer vegetables, and c) feeds you tastily and quickly. I use packaged turkey kielbasa (the regular kind seems unnecessarily greasy to me), but it would be good with Kramarczuk’s Ukranian sausage. You can omit and substitute ingredients according to what […]
Super easy greens
I just made this the other day, and I like how it turned out, so I figured I’d post it. I’ve yet to try Lillian’s Southern Style Greens, but this seems like an easy second best: Greens (I used collard, though something a little less tough might be good)Bacon grease (1 Tbs. or so – […]
Chicken with Thai Basil (Can also be made with virtually any other form of protein)
This is a super easy stir fry with an unforgettable flavor. In Thailand, ‘Holy basil’ is typically used, but in the US most people make it with ‘Thai basil’. (Now that I’ve tried the holy basil, I think that Thai basil is better.) You can use any mild meat, like chicken or pork, and either […]
Lillian’s Gardening Blog
Hello Extra Schmaltz readers! I’ve created another blog to record my gardening endeavors for future reference. It’s mostly for my own use, but you might find it of interest. Here’s the link: Lillian’s Gardening Notebook. I’ll be back to posting recipes once I get all my seeds planted.
Mana’iish Za`tar
So this should take the cake as one of the easiest recipes posted so far. It’s actually related to all of the fataayir recipes Lillian has been posting – this is one particularly popular variation that is good for a quick breakfast item, or for something to impress guests with: 1 can Pillsbury biscuit doughZa`tar […]
Meat or Spinach Fataayir – Savory Arabic Pastries
Alex linked me to a website with Middle Eastern recipes and videos (accompanied with very entertaining musical choices) called Mimi Cooks. The recipes all look good, and I stumbled across this one for Sfeeha: Meat Pies. It was uploaded with “When Doves Cry” by Prince, which is one of my favorite songs so I knew […]
Rhubarb Custard Bars – When you don’t feel like making pie
After all that talk about pie, here’s another family classic that’s perfect for when you have a ton of rhubarb and you don’t want to make pastry crust or wait for it to chill. This dessert has a buttery shortbread crust and a creamy, custardy filling with the tang of rhubarb. Crust:1 1/4 c. all-purpose […]
Basic Fruit Pie Protocol and Piemaking Tips
Like I said, it’s piemaking* season and I’ve been getting some questions about recipes and techniques. I’m still in training to become the Queen of Pies, but I’ll post here what I’ve learned so far. I’ll try to update this post with any other tips and revelations, so refer back to it whenever you’re making […]
Basic Pie Crust
I’m posting the pie crust recipe I emailed out to you all a while back for even easier reference. I’ve gotten good feedback on this recipe, so hopefully it’s the definitive one. This recipe makes one crust (bottom or top), so double it for a two-crust pie. Remember that the amount of water you’ll need […]