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Hanukkah Mushroom Barley Noodle Savory Kugel
Hanukkah Mushroom Barley Noodle Savory Kugel
Hanukkah Mushroom Barley Noodle Savory Kugel
Hanukkah Mushroom Barley Noodle Savory Kugel
Hanukkah Mushroom Barley Noodle Savory Kugel

This restaurant-quality holiday meal is quick to fix, and also beautiful and tasty.

Courtesy of Chef Mark Cleveland

1-4 Servings

  • 8 to 32 Ounces Mushroom Barley Noodle Kugel*
  • 2 Tbs to ½ Cup Black Eyed Peas
  • 2 to 8 Ounces Brown Butter Sauteed Chanterelle Mushrooms
  • Ready. Chef. Go! Microwave Boxes with Tab Lid

Cut the baked and cooled kugel (recipe below) into appetizer or entrée sized wedges. Top with the brown butter chanterelle mushrooms, then black-eyed peas.  For the two-compartment tab box with insert, add kugel wedges to the large side and include another favorite such as Simmered Root Vegetable Tzimmes to the smaller side. 

Conventional Oven: Bake the tab box in a 350-degree oven for 18 to 20 minutes for tab box only.

Microwave: Microwave for 3-5 minutes.

Let rest for 2 minutes before opening the boxes, then garnish with fresh citrus wedges and a quality blue cheese like Cropwell Bishop Creamer Blue Stilton.

*Mushroom Barley Noodle Kugel

 2 Tbs EVOO
1 Small Red Onion, minced
2 Cloves Garlic, minced
1 Pound White or Crimini Mushrooms, washed & quartered
½ Tsp Black Pepper
1 Tsp Sea Salt
5 Large Eggs
1 Cup Crema, Yogurt or Sour Cream
1 Quart Cooked Barley or Barley Blend (I used organic pearl barley, urad gota dal & wild rice blend)
½ Pound Lasagna Noodles, cooked extra al dente & cut into large pieces
(Opt) 1 Cup Baby Pink Lentils, washed soaked & blanched for 5 minutes, drained 

Set the oven to 350-degree.  Over medium heat saute the onion in the EVOO until tender for about 10 minutes. Then, add the garlic for another 2 minutes as well as add the mushrooms, salt, pepper, and saute until tender about 10 minutes more.

Cool while you whisk the eggs and crema in a large bowl. Stir in barley blend, sauted mushrooms, cooked pasta pieces. Pour into a buttered 12-inch ceramic skillet and top with the blanched pink lentils if using.

Bake 25 minutes covered and then 20 minutes uncovered until the center is set.  Cool, shake the pan, then slide out onto a cutting board. 

Note: Ready. Chef. Go! cook-in boxes allow for excellent texture in the microwave and the tab box also bakes in conventional and toaster ovens. The results are always succulent & tender. You’ll taste the difference and there is virtually no clean-up. Perfect for healthful resolution, portion control meals at home, office, or on the go.  Fantastic options for restaurant quality holiday meals from all purveyors of fine ready to reheat and eat beautiful & tasty holiday fare. 

Hanukkah Mushroom Barley Noodle Savory Kugel
Hanukkah Mushroom Barley Noodle Savory Kugel
Hanukkah Mushroom Barley Noodle Savory Kugel
Hanukkah Mushroom Barley Noodle Savory Kugel

Hanukkah Mushroom Barley Noodle Savory Kugel

This restaurant-quality holiday meal is quick to fix, and also beautiful and tasty.

Courtesy of Chef Mark Cleveland

1-4 Servings

  • 8 to 32 Ounces Mushroom Barley Noodle Kugel*
  • 2 Tbs to ½ Cup Black Eyed Peas
  • 2 to 8 Ounces Brown Butter Sauteed Chanterelle Mushrooms
  • Ready. Chef. Go! Microwave Boxes with Tab Lid

Cut the baked and cooled kugel (recipe below) into appetizer or entrée sized wedges. Top with the brown butter chanterelle mushrooms, then black-eyed peas.  For the two-compartment tab box with insert, add kugel wedges to the large side and include another favorite such as Simmered Root Vegetable Tzimmes to the smaller side. 

Conventional Oven: Bake the tab box in a 350-degree oven for 18 to 20 minutes for tab box only.

Microwave: Microwave for 3-5 minutes.

Let rest for 2 minutes before opening the boxes, then garnish with fresh citrus wedges and a quality blue cheese like Cropwell Bishop Creamer Blue Stilton.

*Mushroom Barley Noodle Kugel

 2 Tbs EVOO
1 Small Red Onion, minced
2 Cloves Garlic, minced
1 Pound White or Crimini Mushrooms, washed & quartered
½ Tsp Black Pepper
1 Tsp Sea Salt
5 Large Eggs
1 Cup Crema, Yogurt or Sour Cream
1 Quart Cooked Barley or Barley Blend (I used organic pearl barley, urad gota dal & wild rice blend)
½ Pound Lasagna Noodles, cooked extra al dente & cut into large pieces
(Opt) 1 Cup Baby Pink Lentils, washed soaked & blanched for 5 minutes, drained 

Set the oven to 350-degree.  Over medium heat saute the onion in the EVOO until tender for about 10 minutes. Then, add the garlic for another 2 minutes as well as add the mushrooms, salt, pepper, and saute until tender about 10 minutes more.

Cool while you whisk the eggs and crema in a large bowl. Stir in barley blend, sauted mushrooms, cooked pasta pieces. Pour into a buttered 12-inch ceramic skillet and top with the blanched pink lentils if using.

Bake 25 minutes covered and then 20 minutes uncovered until the center is set.  Cool, shake the pan, then slide out onto a cutting board. 

Note: Ready. Chef. Go! cook-in boxes allow for excellent texture in the microwave and the tab box also bakes in conventional and toaster ovens. The results are always succulent & tender. You’ll taste the difference and there is virtually no clean-up. Perfect for healthful resolution, portion control meals at home, office, or on the go.  Fantastic options for restaurant quality holiday meals from all purveyors of fine ready to reheat and eat beautiful & tasty holiday fare. 

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