Guest guest Posted March 30, 2007 Report Share Posted March 30, 2007 I know it's late but....... I was asked by a friend to bring for the second night seder specifically a kugel. It's a meat meal despite 3+ vegetarians there, I want to make something meatless, maybe with a bit of protein that I and the other veggies can eat, but it specifically has to be a kugel, (that's what was asked for, OY) I'm having a hard time finding a pareve one that's not just potato kugel. Any ideas???? Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2007 Report Share Posted March 31, 2007 Whole wheat matza increases the protein content of these. Hag Sameach, Shoshana Norma’s Best Matza Kugel (serves 4-6) 5 whole-wheat matzas 3 eggs 3 tablespoons sugar mixed with 1 teaspoon cinnamon a pinch of salt 1 /2 cup raisins 4 tart apples, chopped fine 3 /4 cup chopped almonds grated rind of one orange 2 tablespoons of margarine 1 /2 cup apple juice 1. Preheat oven to 180oc and oil a 1 1 /2 liter casserole dish or baking pan Crumble the matza in water. As soon as its soft, drain thoroughly in a colander. 2. Beat eggs in a large bowl. Add the salt and 2 /3 of the cinnamon and sugar and continue mixing until well blended. 3. Stir in the matza, raisins, apples, orange rind and most of the almonds. 4. Pour the matza mixture into the baking pan. Sprinkle with apple juice. Mix the remaining almonds and cinnamon sugar together and sprinkle on top. 5. Dot the top with margarine and bake until firm and nicely browned. 6. Serve warm or at room temperature. A very different variation on the theme is: Savory Mushroom Matza Kugel (serves 4-6) 5 whole-wheat matzas 1 small onion chopped 1 basket of mushrooms, sliced oregano and/or thyme to taste 3 eggs a pinch of salt pepper 3 tablespoons of margarine 1. Preheat oven to 180oc and oil a 1 1 /2 liter casserole dish or baking pan Crumble the matza in water. When it is very soft, drain thoroughly in a colander. 2. Melt one tablespoon of margarine and saute the onions, mushrooms and herbs until soft. 3. Beat eggs and salt in a large bowl. 4. Stir in the matza and mushroom mixture. Add some pepper, taste and adjust for seasoning. 5. Pour into the baking pan and dot the top with margarine 6. Bake until firm and nicely browned. 7. Serve warm. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2007 Report Share Posted March 31, 2007 Try the recipe archives at http://www.jewishfood-list.com/. There are a bunch of good recipes there. Annice Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2007 Report Share Posted March 31, 2007 Does this mean it can't have eggs in it? Does that make it dairy? I have 2 fruit kugels I think but both have eggs. - " squ1sh11 " <csl521 Friday, March 30, 2007 6:34 AM Kugel.... >I know it's late but....... I was asked by a friend to bring for the >second night seder > specifically a kugel. It's a meat meal despite 3+ vegetarians there, I > want to make > something meatless, maybe with a bit of protein that I and the other > veggies can eat, but > it specifically has to be a kugel, (that's what was asked for, OY) I'm > having a hard time > finding a pareve one that's not just potato kugel. Any ideas???? Thanks! > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2007 Report Share Posted April 2, 2007 Eggs do not make the kugel dairy. Hag Sameach, Shoshana -- Shoshana Michael-Zucker I'm from New Jersey, I don't expect too much If the world ended today, I would adjust. - Honick Saturday, March 31, 2007 9:01 PM Re: Kugel.... Does this mean it can't have eggs in it? Does that make it dairy? I have 2 fruit kugels I think but both have eggs. - " squ1sh11 " <csl521 Friday, March 30, 2007 6:34 AM Kugel.... >I know it's late but....... I was asked by a friend to bring for the >second night seder > specifically a kugel. It's a meat meal despite 3+ vegetarians there, I > want to make > something meatless, maybe with a bit of protein that I and the other > veggies can eat, but > it specifically has to be a kugel, (that's what was asked for, OY) I'm > having a hard time > finding a pareve one that's not just potato kugel. Any ideas???? Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2010 Report Share Posted March 19, 2010 - " Shoshana Michael-Zucker " <shosh_mz Saturday, March 31, 2007 6:57 PM Re: Kugel.... Whole wheat matza increases the protein content of these. Hag Sameach, Shoshana Norma’s Best Matza Kugel (serves 4-6) 5 whole-wheat matzas 3 eggs 3 tablespoons sugar mixed with 1 teaspoon cinnamon a pinch of salt 1 /2 cup raisins 4 tart apples, chopped fine 3 /4 cup chopped almonds grated rind of one orange 2 tablespoons of margarine 1 /2 cup apple juice 1. Preheat oven to 180oc and oil a 1 1 /2 liter casserole dish or baking pan Crumble the matza in water. As soon as its soft, drain thoroughly in a colander. 2. Beat eggs in a large bowl. Add the salt and 2 /3 of the cinnamon and sugar and continue mixing until well blended. 3. Stir in the matza, raisins, apples, orange rind and most of the almonds. 4. Pour the matza mixture into the baking pan. Sprinkle with apple juice. Mix the remaining almonds and cinnamon sugar together and sprinkle on top. 5. Dot the top with margarine and bake until firm and nicely browned. 6. Serve warm or at room temperature. A very different variation on the theme is: Savory Mushroom Matza Kugel (serves 4-6) 5 whole-wheat matzas 1 small onion chopped 1 basket of mushrooms, sliced oregano and/or thyme to taste 3 eggs a pinch of salt pepper 3 tablespoons of margarine 1. Preheat oven to 180oc and oil a 1 1 /2 liter casserole dish or baking pan Crumble the matza in water. When it is very soft, drain thoroughly in a colander. 2. Melt one tablespoon of margarine and saute the onions, mushrooms and herbs until soft. 3. Beat eggs and salt in a large bowl. 4. Stir in the matza and mushroom mixture. Add some pepper, taste and adjust for seasoning. 5. Pour into the baking pan and dot the top with margarine 6. Bake until firm and nicely browned. 7. Serve warm. Quote Link to comment Share on other sites More sharing options...
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