Where Yom Tov is There Recipes also are

Kugel has come in for some negative commenting both here and on other blogs. Being a "kugel person" I mentioned elsewhere that I had recipes for kugel that weren't heart attacks waiting to happen. People have been emailing me for the recipes and it just might be simpler to post a few of them here.

First, a word about potato kugels and fat. "Too much oil" I hear a lot. First, don't use pouring oil to grease the pans with--use spray oil just to coat. Second, don't pour the kugel mixture into cold pans. Put the sprayed pans into the oven to heat up before you put in the potato mixture. When the mixture hits the hot pans it will sear the outside of the kugel right away, giving you a nice crust and meaning that no more oil will seep into the kugel. Then just lightly spray the top of the kugel and bake as usual. Of course, we are talking here about canola or grapeseed oil.

Second, ever wonder how you get all that potato starch that is used for Pesach? How did they have potato starch in Europe? When you grate your potato mixture for kugel you may notice that if it sits a few minutes it starts to get kind of "foamy" on top. That is the starch rising to the top. Want less calories in your kugel? Skim off the starch foam that rises up. And please, it is not necessary to add flour into the potato mixture--already enough starch in there naturally.

Three, use plain egg whites or the packaged egg substitute instead of whole eggs. Works just as well and eliminates the cholesterol.

Four, is the texture too "gluey" for you? Potatoes grated by hand or left too long in the food processor are very fine in texture. They make a denser kugel. To lighten up the texture don't over process the potatoes--leave them coarsely grated.

So, on to the recipes

Bread Kugel—Savory

Ingredients:
5 cups of fresh breadcrumbs—whole wheat or whole grain preferred
One cup of egg whites
One can of chick peas (12-16 oz), drained and liquid reserved
½ cup finely chopped celery
One medium onion finely chopped
One teaspoon of finely minced garlic
¾ teaspoon cumin
¼ cup chopped parsley (2 tblsp. Dried)
One tablespoon paprika
Salt and pepper to taste

Method:
1. Chop chick peas coarsely.
2. Mix chopped chick peas, celery, onion and garlic together.
3. Add spices and parsley to chick pea mixture.
4. Toss bread crumbs with chick pea mixture.
5. Add egg whites to mixture and stir to combine well. If mixture seems too stiff or dry, add in a little of the reserved chickpea liquid.
6. Use spray oil and lightly spray an 8x8x2 square baking pan or equivalent. Place kugel mixture into pan, distributing evenly and smoothing top.
7. Lightly spray top of Kugel.
8. Place in a 350 degree oven for 45 minutes. Check the kugel at 45 minutes. Check if top is firm to the touch. If not, leave in the oven for another 15 minutes.

Note: Kugel can be eaten cold or warm
Note: Freezes well.

Bread Kugel—Sweet

Ingredients:
5 cups of fresh breadcrumbs, whole wheat or whole grain bread
1 cup of egg whites
One can of pineapple (12-16 oz) drained (reserve liquid)
½ cup golden raisins
Scant teaspoon cinnamon
One teaspoon vanilla extract
½ cup Splenda or equivalent in sugar or honey

1. Chop the pineapple chunks coarsely.
2. Mix the raisins into the pineapple.
3. Mix the sugar into the fruit mixture.
4. Mix the breadcrumbs into the fruit mixture.
5. Add the egg whites to the fruit mixture and mix to blend. If the mixture seems a little too dry or stiff, add in some of the reserved pineapple juice.
6. Use spray oil and lightly spray an 8x8x2 square baking pan or equivalent. Place kugel mixture into pan, distributing evenly and smoothing top.
7. Lightly spray top of Kugel.
8. Place in a 350 degree oven for 45 minutes. Check the kugel at 45 minutes. Check if top is firm to the touch. If not, leave in the oven for another 15 minutes.

Variation #1: Substitute any of the following for the pineapple: chopped canned apples, chopped canned pears, chopped canned peaches, chopped canned cherries.

Variation #2: Substitute any of the following for the pineapple: 2 cups of peeled, cored chopped fresh apple, 2 cups of chopped fresh peaches, 2 cups of chopped fresh pears, 2 cups of chopped fresh cherries, 2 cups of fresh blueberries (use variation #4 below).

Variation #3: Substitute dried cranberries for the golden raisins.

Variation #4: Substitute chopped almonds for the raisins.

Confetti Kugel Recipe

Ingredients:

One box unflavored couscous, whole grain preferable
One cup of egg whites
One large onion chopped fine
One tablespoon fresh minced garlic (2 cloves worth)
1/2 teaspoon of cumin (optional)
One teaspoon powdered mustard (optional)
One medium green pepper, yellow pepper and red pepper, cored and chopped coarsely
Two large tomatoes, skinned and seeded and chopped coarsely
One medium size carrot, peeled and chopped finely
One small yellow squash, chopped coarsely
Salt to taste

1. Prepare couscous according to package directions, omitting salt and oil
2. If you are using a food processor, prepare all the vegetables first.
3. Into the bowl of the processor put the egg whites and couscous and process until well mixed.
4. Mix together all the vegetables plus the onion and garlic, salt and cumin and mustard if you are using them with the couscous mixture until well blended.
5. Spray two 8x8x2 pans.
6. Place mixture into pans, spreading evenly and smoothing out the top.
7. Spray the top of the kugel lightly.
8. Bake in a 350-degree oven for one hour. Top will be lightly browned.

Note: Kugel may be eaten hot or cold.
Note: Freezes well.