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Posts Tagged ‘Kugel’

Passover Apple Crumb Kugel

Posted in Appetizers, Passover, Seasonal, Sides, Super-Easy, Traditional, tagged , , on April 5, 2012 | 11 Comments »

I’m exhausted right now. Want to know why? Here’s a partial list: Doughless potato knishes, cabbage kugel, chocolate chip cookies, crispy shallot breaded chicken, marinated almond crusted chicken, butternut squash kugel, and of course, apple kugel. All for passover. All made after I got home from work the last two nights. I am a little breathless thinking about the multitudes of food I still need to cook, but I had to stop and post my apple kugel recipe.

I searched and searched every corner of the internet for a proper Apple Crumb Kugel for Passover, and came up empty. I am sure one exists, but I couldn’t find it. And so I set out to make up my own recipe. I am not simply happy with this recipe, I am thrilled. It’s delicious, and has an amazing texture you don’t often find in Passover food.

I’m going to stop my exhausted rambling now, and post the recipe. I’d love to sit and shmooze, but I have food in the oven and eyelids to prop open. I hope you make this super easy kugel. And I hope you love it, just like I do.

Passover Apple Crumb Kugel:

Ingredients:

For filling:

3 apples, peeled and thinly sliced

1 teaspoon lemon juice

2 Tablespoons sugar

For crumbs:

1 1/2 cups crushed lady fingers

1/2 cup ground almonds

1 cup sugar

1 teaspoon baking powder, optional but recommended

1 egg

1/2 cup oil

Instructions:

Preheat oven to 350. Lightly grease a 9×13 baking pan and set aside.

To prepare filling: Place thinly sliced apples in a bowl, toss with lemon juice (immediately to prevent browning) and sugar. Set aside.

To prepare crumbs: Mix together the lady finger crumbs, ground almonds, sugar and baking powder (if using) in a large bowl. Add the egg and oil and stir with your fingers until coarse crumbs are formed.

Place a little less than half of the crumbs on the bottom of the prepared baking pan. Spread the apple filling evenly over the crumbs. Pour remaining crumbs over the apples, spread in an even layer to ensure all apples are covered.

Bake at 350 for about 40 minutes, until golden brown on the top.

Note: the kugel was very thin when made as directed above. Next time I make it (there will definitely be a next time!) I will probably try baking it in a 10 inch round pan to make a slightly higher kugel.

Enjoy!

This will probably be my last post before Passover starts, so a happy Passover (and a chag Kosher v’sameach) too all my Jewish friends and readers! I do hope to post another recipe (or two!) early next week, so stay tuned for some more Passover ideas. As always, thanks for coming by! -Miriam

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Broccoli Kugel Muffins

Posted in Appetizers, Healthy, Sides, Super-Easy, Traditional, Vegetables, tagged , , on January 26, 2012 | 20 Comments »

I recently posed the question on twitter: “how does one describe broccoli kugel to non-Kosher eating folks?”

For someone like me, who grew up eating kosher, Jewish style foods, kugel is a no-brainer. But when you stop and think about it, try to determine how one can define kugel, it gets infinitely complicated. Is it a side dish? Maybe. Is it savory? Occasionally. A sweet dish? Can be. Something eaten on Shabbos (sabbath)? Often times. Is there one blanket definition of kugel? Sadly not. So while my Jewish readers will probably know exactly what a broccoli kugel is, it may be perplexing to my non-Jewish readers.

What exactly is a broccoli kugel, you may be asking yourself. Well, according to my helpful twitter followers, it’s a crustless quiche, it’s a broccoli souffle, it’s a savory broccoli pudding, uh, yuck. Obviously it’s difficult to define. Here’s what I can tell you. These are delicious, soft pillows of broccoli goodness. You can eat them as a healthy and delicious side dish at a meal, or as a snack when you don’t want to break the calirometer. Is that a word?

Regardless of their ability to be defined, these are delicious. Make them, I’m sure you’ll agree.

Broccoli Kugel Muffins:

Ingredients:

1 lb frozen broccoli florets

1 small onion, diced and sauteed.

1/2 cup low fat mayonaise

2 eggs

1/2 cup whole wheat bread crumbs

2 teaspoons salt

1/4 teaspoon black pepper

1 tsp garlic powder or 1 cube frozen garlic

1/2 teaspoon baking powder

bread crumbs for sprinkling, optional

Instructions:

Preheat oven to 350. Line a muffin pan with paper muffin liners.

Boil broccoli in salted water until just tender. Drain.

In a large mixing bowl, mash broccoli with a potato masher. (You don’t want it totally mashed- leave some texture.)

Add remaining ingredients, stir will to combine.

Fill muffin pans almost to the top with broccoli mixture. If desired, sprinkle tops with additional bread crumbs.

Bake at 350 for 25-30 minutes, until lightly browned at the edges and set.

Enjoy!

Stay tuned for some exciting news…and as always, thanks for stopping by!

-Miriam

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Sweet Lemon Lukshen (Noodle) Kugel

Posted in Sides, Super-Easy, Traditional, tagged , , , , on September 26, 2011 | 8 Comments »

I’m sitting here trying to figure out how to describe a kugel to my non-Jewish readers. I know I am not the only one. I guess Kugel is one of those quintessential  Jewish foods that have slowly seeped into the non-Jewish culinary world, but not nearly enough.

A kugel is generally a side dish of sorts. It can be sweet or savory, and served with almost any meal. In some observant Jewish houses, (such as mine!) it doesn’t feel like Shabbos (Sabbath) without potato kugel (a casserole of sorts, featuring finely ground potatoes). In many cases, especially for a holiday like Rosh Hashanah, where the tradition is to eat sweet foods, a sweet kugel is a great accompaniment to a meal.

For my Jewish readers, I am sure you’ve had noodle kugel before. Try this one, however. It’s definitely sweet (almost dessert-like) but the lemon cuts into the sweetness nicely. It’s a refreshing difference from your usual noodle kugel. If you aren’t Jewish, don’t worry- you can make this delightful dish too!

Sweet Lemon Noodle Kugel

Adapted from Dining In, a great cookbook for all things Kosher- and lots of non-traditional recipes too!

Ingredients:

1 12-oz box egg noodles (fettuccine or spaghetti shape)

5 eggs

1 cup sugar

1/2 Tbsp vanilla extract

1/3 cup oil

zest and juice of 1 lemon

Instructions:

Preheat oven to 350.

Cook noodles according to package directions. Drain and set aside.

In the bowl of an electric mixer, or in a mixing bowl with a whisk, beat eggs lightly. Add sugar, vanilla, oil and lemon. Beat until thoroughly mixed. Add noodles and stir to combine.

Choose one of the following baking options:

a) Pour entire mixture into 9×13 inch baking pan. Bake at 350 for 1 hour.

b) Divide mixture in half and pour into 2 9-inch round pans. Bake 50 minutes to an hour.

c) Spoon mixture into greased muffin pans. (Make sure to distribute the liquid evenly.) Bake 22-27 minutes.

Enjoy!

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