So originally this week the plan was to make some sort of savory bread pudding dish. I wasn’t quite sure where I was going with the concept, but it’s been getting colder and some comforting carb-y casserole seemed like the way to go. But as I was debating, I remembered I still had egg noddles in my pantry from the kugel experiment, and how I’d said I would try to make a non-dessert-like kugel. So, that’s what I did!
6 ounces egg noddles
2 tablespoons butter
2 large leaves of kale, chopped into little pieces
1 granny smith apples
1-2 tablespoons milk
3/4 cup sharp cheddar cheese, shredded
Cook the egg noodles until just shy of al dente (or, if you are me, until they are done). Drain and stick back into the pot. Add the butter and let it melt into the noodles, stirring so all the noodles are covered in butter. In a large bowl, beat the eggs. Mix in salt, pepper, kale, and cheese. Add the apples, and noodles and mix the whole thing together thoroughly with your hands – try to get the kale and cheese evenly distributed. Add the milk while you mix. Stick in a baking dish and bake, covered for 30ish minutes at 375. Serve warm or room temperature.
This was really good!! The egg kinda ended up on the bottom creating a sort of egg-y base, but it was still quite tasty. I was skeptical that I had used enough cheese, but it ended up working out extremely well. Yay!! All in all I’d call this recipe a major success, and both cheese and kale complimented the apples surprisingly well. Song of the Week: Sing by Pentatonix. I finally broke down and bought the new Pentatonix album! I was actually going to go with “Can’t Stop Love” but I’m kinda obsessed with Sing. It’s so uplifting and anthemic, and makes me feel awesome about life. So listen to it and feel good!