November 26, 2008 9:21 pm at 9:21 pm #588749pearlMember
I’m looking for a new kugel/shabbos side dish recipe that is something that I haven’t served in the past, simple, and good.
Any ideas?November 26, 2008 9:46 pm at 9:46 pm #759647ChattyMember
Spinach Kugel? Broccoli Kugel? Zucchini Kugel?November 26, 2008 10:14 pm at 10:14 pm #759648
I make a corn kugel that has become my most-requested recipe. The recipe is my own original one, something which I made up while trying to streamline a traditional and very labor-intensive corn kugel. To make my version you will need the following:
1 stick of margarine, melted
2 regular cans of creamed corn (yes, it’s pareve)
1 cup pareve milk (may substitute unwhipped pareve whip)
1/2 cup sugar
1 cup flour
1 tsp. baking powder
1 1/2 tsp. salt
a good gezunt shake of black pepper
Mix all together, then pour into a 9 x 13 cake pan which has been sprayed with the spray/flour type Pam. Mishpacha makes a good one of this, as does Baker’s Joy . It releases from the pan much more easily than with just plain Pam alone. Top the batter with a topping made of two stacks of Hits type crackers (reduced fat or unsalted tops are fine), mixed with another stick of melted margarine. Sprinkle evenly over the corn mixture and bake in a preheated 350 degree oven for 50-60 minutes. Start checking after 45 minutes to see if the top is deep golden brown. It is done when it starts to pull away from the sides of the pan and the custard is firm. It will puff up a lot during baking, then settle down smoothly when cooling.For those who do not like the idea of the margarine, use trans-fat free. DO NOT use “healthy” oil. It doesn’t work in this recipe. I have tried.November 26, 2008 10:29 pm at 10:29 pm #759649anonymouse1079Participant
squash kugel – it’s sweet and even my anti-vegetable 2 year old loves it
2 medium-large butternut squash or 2 frozen pureed 10-ounce boxes
1/2 cup sugar
3/4 cup oil
1 cup flour
3 tsp. baking powder
Pinch of salt
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. nutmeg (optional)
Bake squash and scoop out middle or defrost the frozen pureed squash completely. Mix all the ingredients together in the order that is written. Mix thoroughly with a spoon or in a mixer.
Bake in a deep-dish pie shell or in a well-sprayed round or square pan (not a 9″x13″). Bake until toothpick comes out clean.- about 1.5 hrs
or I make a basic salt and pepper noodle kugel but mix defrosted Bodek spinach or broccoli in with fried onions.November 26, 2008 10:56 pm at 10:56 pm #759650The Queen of PersiaMember
My potato kugel is not what it used to be and I’m not sure why. It doesn’t come out as mushy as it used to. I bake it on 450 degrees for the first 45 minutes, and then on 350 for about an hour. That way it gets really done inside. Not only the texture, but the taste seems to be different. I’m hoping it’s just the latest crop of potatoes. (wishful thinking?) My neighbor adds an onion. She also “fries” it on top. Maybe I should try that. Does anyone have experience doing it that way?November 26, 2008 10:59 pm at 10:59 pm #759651
Thanks for the recipes.
oomis, I wouldn’t have thought of serving cornbread on Shabbos, but it’s a good idea. We’re having turkey breast this week, so it would go nicely.November 26, 2008 11:20 pm at 11:20 pm #759652
anon, this is NOT cornbread – it’s a kugel consistency, like a very firm custard. AND IT IS DELISH!!!!!!! I actually made that as a side dish for my turkey.November 26, 2008 11:59 pm at 11:59 pm #759653
oomis, I’m sorry I got it wrong. Actually that sounds even better, since corn bread is kind of crumbly. Do you know if this freezes well?November 27, 2008 12:42 am at 12:42 am #759654sesMember
This is the only lukshen kugel recipe I make.
My kids beg me to make this kugel every shabbos. I can’t , Its so good I cant help but eat more than I should!
It is called Bostoner Rebbetzin’s Lukshen Kugel
1 lb. noodles
1/2 tsp pepper
1 tsp salt
1/2 cup brown sugar ( i use about 3/4)
1/2 cup oil
2 medium onions
saute onions in some of the oil till carmelized
boil noodles according to directions on package, and drain
mix noodles, eggs, onion, salt, pepper and brown sugar.
bake at 350 degrees for atleast one hour. If you dont like a crunchy top on your kugel, cover it w/ foil.
Dont let the sugar fool u into thinking this is an extremely sweet kugel. It is mildly sweet and the onions balance it out.November 27, 2008 2:27 am at 2:27 am #759655tzippiMember
Queen, you don’t put in onion? That adds wonderful moisture. Or try adding zucchini.
Pearl, are you guys sweet or savory?November 27, 2008 3:13 am at 3:13 am #759656
The kugel recipe is very similar to mine, minus the sugar. I saute the onions in the oil called for in the recipe then pour the whole pan into the noodles, add the eggs, salt and pepper. I’m going to try it witht he sugar just to see the difference. Sounds delicious. I personally prefer a salt and pepper lukshin kugel.November 27, 2008 9:10 am at 9:10 am #759657pearlMember
Your corn kugel sounds very similiar to one that I make, except that mine does not have a topping. I am preferably looking for a kugel that can I can make in bulk and freeze, and my corn kugel recipe is really best when it goes straight from the oven onto the blech – I wouldn’t even serve it for Shabbos lunch for that reason. Does your version freeze? If so, I would definitely try yours. Also, I’m not familiar with the brand of crackers you specified for the topping – can you describe what type they are, so I can see if I can find a similiar cracker where I live?
We’re “sweet” people. Basically, the only kugel that my husband and kids will eat that isn’t sweet is potato kugel. I occasionally make a zucchini/vegetable kugel, and have made an onion kugel which I liked, but broccoli, spinach, cauliflower etc is out.
The kugels I make which are popular around here are –
Fruit Kugels – such as:
Apple, Cranberry Apple, Cherry Apple, Blueberry Apple, Strawberry Apple, Strawberry Rhubarb, Cran-apple-strawberry, Peach Kugel, Apricot Kugel, and Pineapple Kugel.
Other than those, I make:
sweet lukshen kugel
sweet potato kugel
butternut squash kugel/muffins
Pumpkin bread/muffins, pumpkin pie
Carrot kugel/muffins, carrot pie
-that’s all I can remember offhand
What I’m really looking for now, is a really simple kugel that has minimal prep time, and preferable doesn’t use a mixer or food processor. I only have a couple of those type of recipes, and then if we have two really busy weeks in a row, I run out of ideas for what to make. (My family are real kugel people, so we usually have a few kugels per week, which is why I feel like I’m making the same kugels all the time…)
I appreciate everyone’s responses and recipes… Please keep them coming!November 27, 2008 2:00 pm at 2:00 pm #759658tzippiMember
Kosher by Design (the original) has a great and fairly easy cranberry-apple kugel, though I’m not sure if you can do it without a mixer. I’d send you the recipe but my understanding is that copyright laws don’t allow sharing a copyrighted recipe with such a large group.
We’re more the savory type – what you call kugel, we call dessert 😉November 27, 2008 5:13 pm at 5:13 pm #759659illini07Member
From what I know of corn kugels, they probably would not freeze well. However, they do tend to last longer than usual in the fridge.November 27, 2008 5:24 pm at 5:24 pm #759660jphoneMember
Reading some other threads here, I would say, it isnt so important what type of Kugel you eat, so long as it is heimish.November 27, 2008 6:31 pm at 6:31 pm #759661
Pearl, I have successfully frozen this corn kugel. Just heat it for a few minutes in the oven, to bring back the crunchiness of the topping. Liebers and Paszkez also make the Hits-type cracker (it a kosher and pareve version of Ritz). It calso omes in Reduced-Fat and unsalted tops. They are round, approximately the size of a tam tam cracker. You can use other crackers, I suppose, but I have only used this type> It makes no difference if the crackers are reduced fat or regular, the taste is identical, so go for the less fatty version.November 28, 2008 2:53 am at 2:53 am #759662
oomis & illini,
Thanks for the replies. I may try it but if I do I will subsitute for the flour & crackers (my daughter can’t eat these).December 2, 2008 7:22 am at 7:22 am #759663
I have a really dietetic veg. kugel that I make for my husband when he is on a diet, (off carbs). It is not completely carb free, but it is super dietic and tasty.
First I saute an onion, squash, peppers and muchrooms. Once they are done. I add (off the flame) one egg, some mayo, salt, black pepper, garlic powder, onion powder, and a little Osem chicken soup mix (optional).
Mix, bake uncovered at 350 for 1/2 hour.
If u want to get really dietetic, u can put in only an egg white instead of the whole egg. It is really filling, and easy to prepare.December 2, 2008 4:58 pm at 4:58 pm #759664
Mrs. B. that sounds yummy, PLUS it is very low-carb, enough to be perfectly legal for a person on a carb-free diet. I was once on the Atkins Diet and this would have been an allowed kugel. I willd efinitely try this, bli neder. Thanks for posting it.December 2, 2008 5:22 pm at 5:22 pm #759665KeepinEntertainedMember
mrs. beautiful, if you want to make this completely carb free is it ok to subsitute squash for zucchinni? does it have to be yellow squash or a carby type? also do you the nutritional info about chicken soup mix? is it carby?December 3, 2008 10:16 am at 10:16 am #759666
The only carby part of this recipe is the Mayo! But it holds the kugel together, and adds great flavoring so it is important. I wouldnt worry about squash.
The reason I wrote optional by chicken soup mix is because the standard Osem has MSG which some pple are very particular about. I heard that Leiber’s has no MSG, check the pkg. I personally, think it adds loads of taste to anything so i dont hesitate with a little A Kugel like this does need plenty of spicing.
If u r only putting in an egg white, u will probably need 2, though I never tried it.
Sometimes I even put the mixture into muffin tins so it looks a little nicer on the plate.December 3, 2008 4:32 pm at 4:32 pm #759667luv2hackMember
does anyone have a yummy sweet potato kugel recipe?
Also, can you keep posting more recipes? Im writing them all down to try this week!
Thanks!December 3, 2008 5:40 pm at 5:40 pm #759668
Zucchini IS a type of squash. Also, because there is so much fiber content in these vegetables, it sort of counteracts the carb, so the net carbs are low.December 4, 2008 10:32 pm at 10:32 pm #759669
Butternut Squash Pie
2 pie crusts, let them defrost
2 defrosted boxes of butternut squash
1 cup sugar
1 cup flour
5 beaten eggs
1/4 cup oil
1/2 cup of pareve milk (coffee rich or soy milk)
Put mixture into two pie crust, sprinkle with cinn. on top.
BAKE at 350 for one hour, this is absolutely yummy.December 5, 2008 12:02 am at 12:02 am #759670
I know this is no shaichis but i wanna learn how to cook. (i wanna be a husband who can cook for his wife lol). Can anyone recommend a good kosher cook book for shabbos meals? That so i dont have to ask you guys about everything.December 5, 2008 12:29 am at 12:29 am #759671
Mrs Beautiful – isnt mayo eggs and oil? Isnt that carb free?December 5, 2008 3:57 am at 3:57 am #759672
Yashrus20- I recommend the Spice and Spirit Lubavitch kosher cookbook. Lots Of Luck!December 5, 2008 4:17 am at 4:17 am #759673
The Spice and Spirit of Kosher Cooking is excellent, so is the The Heimisch Kitchen, and the Balabusta’s Cookbook. Jamie Geller has a new book out, not sure of the exact title but something like, The New Bride’s Cookbook, specifically geared to the novice cook.December 5, 2008 6:47 pm at 6:47 pm #759674
Yashrus – I might have missed this, but are you still living at home? If so, try cooking for your family. You dont have to start with whole meals if you arent up to it, try starting with one or two things.
Good luck! When I got married, I stuck my husband in the kitchen and said “Your turn to make dinner!” He floundered a bit but now is an excellent cook!December 7, 2008 10:37 am at 10:37 am #759675
First off im in yeshiva in israel, and it would nice if i could come home and say to my mother ill cook. And IH it will help me when im married (just in case she cant cook lol).
shindy-“lubavitch kosher” sounds like an oxy-moron, jk thanx ill look out for it, cuz i know they usualy have great recipes (i have some lubavitch friends).
oomis1105-ill take a look at all but new brides, it might scare my friends.December 7, 2008 1:00 pm at 1:00 pm #759676
Yashrus – do you have cooking facilities in your dorm? Try cooking for your roomates! I assume you get meals at the yeshiva, but try having a few of you getting together and you each make a dish. It would be fun and productive!
You can also search online for simple recipes. I like allrecipes.com but you do have to adjust them to kosher varieties.December 7, 2008 6:31 pm at 6:31 pm #759677
i do, and yeshiva doesnt make our shabbos food, we do. Thanx i will, bu hopefuly theyl still want me as a friend after. If i mess up its not the recipe.December 7, 2008 7:24 pm at 7:24 pm #759678asdfghjklParticipant
yashrus20-g’luck with this!!! it will take lots of patience on your part!!
p.s. get the brides cookbook!!!! ha ha haDecember 7, 2008 7:28 pm at 7:28 pm #759679
take a look at all but new brides, it might scare my friends.
LOL! Nah, just tell them you are really in touch with your feminine side…December 7, 2008 7:40 pm at 7:40 pm #759680
yashrus20, do you want more dessert-oriented cookbooks?
cuz theres a great one called Last Licks, An Assortment of Desserts Presented By —-High School for Girls. by Morris Press Cookbooks.
its really excellent.
and i think someone mentioned it but theres also “The Haimishe Kitchen” there are 3 of them. just found them lying around lol hashgachas HashemDecember 7, 2008 9:58 pm at 9:58 pm #759681
Wow you all know so much worse comes to worse if my wife cant cook ill send her here. (if i dont end up cooking).
oomis1105-Read my previous posts on other threads, my “feminine” side im a shouvanist! lol jk but when it comes to bochurim there is jus no feminine side.
BYM-desert forgot about that, thanx.
everybody-sorry for taking you off topic. thanx for all your help! MI KIAMCHA YISROEL (i love that line lol).December 7, 2008 10:27 pm at 10:27 pm #759682
I also find that _Joy of Cooking_ is a great all-purpose cookbook. Obviously lots of the recipes aren’t kosher but it’s a great basic comprehensive cookbook. I used it in the past few weeks to figure out the best way to roast a turkey breast & poach salmon fillets (I don’t make either of these too often so I had to remind myself) and both came out great; recipes were very easy. Because there are so many variations on basic recipes it’s easy to figure out how to adapt them to your specific needs.December 8, 2008 12:43 am at 12:43 am #759683dunnoMember
i just made your potato kugel that you posted in the cholent thread…it’s delicious!! thanks!December 8, 2008 4:20 am at 4:20 am #759684
yashrus20, np. desserts are integral to any meal 🙂
im glad some men are trying to cook, its makes life so much easier for the poor young girls who barely know how to cook lolDecember 8, 2008 11:38 am at 11:38 am #759685
Integral for men but if im gonna cook for my wife im gonna need something less fatning lol. Not that it would matter to me (cough), but women are afraid of deserts.December 9, 2008 3:48 pm at 3:48 pm #759686
SJSinNYC, if u check the nutrition facts on the mayo it does have carbs. Interestingly enough for those of u that are into carbs, the reg mayo has less carbs than the lite mayo!December 9, 2008 5:06 pm at 5:06 pm #759687
Thank you for the feed back on the potato kugel. You must be daring, most people are nervous to try a recipe for potato kugel that has sugar in it!December 9, 2008 5:29 pm at 5:29 pm #759688GivPerfMember
I have two sweet kugel recipes that it sounds like you haven’t tried: Pineapple kugel and a peach pie, which is actually listed under the kugel section in the cookbook!
1 can crushed pineapple
1/2 cup oil
1/2 cup flour
1 pkg vanilla sugar
1/2 cup sugar
1/2 tsp baking powder
Preheat oven to 350. Combine all ingredients (mixer not necessary). Pour into a greased 9-inch pan. Bake 45-50 minutes or until top is brown.
Variation: sprinkle cinnamon on top before baking for added flavor!
This one is really good!
Sliced canned peaches (about 2 1/2 peaches)
1 T. lemon juice
1 stick margarine
1 cup sugar
1 cup flour
1 tsp. baking powder
1 pkg vanilla sugar.
Arrange sliced peaches in a layer on the bottom of a 9-inch round pan. Mix lemon juice and sugar and pour over peaches. Combine remaining ingredients to form a batter and pour on top. Flatten slightly (but don’t drive yourself crazy like I did the first time I made this – it flattens on its own during baking).
Bake at 350 for 10 minutes, uncovered. Cover and continue to bake for an additional hour.December 9, 2008 9:46 pm at 9:46 pm #759689
shindy, is it sweet? I cant imagine trying that.December 9, 2008 9:58 pm at 9:58 pm #759690
No, the potato kugel is not sweet. For some reason the sugar brings out the flavor.December 9, 2008 10:06 pm at 10:06 pm #759691
Rabbosia, i made potato kugel! for my entire yeshiva! I asked if i could make it and they said yes (bochrim make the food). But next week im using shindy’s recipe. Now whoever said a man couldent cook. I know i know it was just kugel but hey its a start.December 9, 2008 11:16 pm at 11:16 pm #759692
yashrus20, howd the kugel come out?
also, you mentioned that women are afraid of desserts…i think you meant to say that theyre afraid of THEMSELVES when theyre near dessert. they dont want to be tempted.
and btw, try not to stereotype about women…because many if not most appreciate and love food they just wont admit it!December 9, 2008 11:39 pm at 11:39 pm #759694
Yashrus20, that is excellent, you will make a great shidduch IY”H, a real catch! It is good to have a husband who can help out.December 9, 2008 11:49 pm at 11:49 pm #759695
Shindy-thanx, im speachless. But its with all your help b/c wanting isnt enough i need to know how. And thanx to the recipe i know how (kugel but ill strive for more lol).December 9, 2008 11:54 pm at 11:54 pm #759696
YWN is there a reason my posts arent up, im new to this how long does it take?
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