Inspired by Yotam Ottolenghi’s cookbook, “Jerusalem”- an Israeli interpretation of simple greens dish.
Chard or kale
Schug (or chili paste)
Salt and Pepper
Saute onion and garlic in olive oil. Add greens and cook until wilted. Add beans and continue to cook. Mix the honey, tahini, schug, salt and pepper and add to pan. Cook together for 3 minutes.
This post was submitted by Sarah Newman.
Juice of 1 lemon
2-3 tbsp pure tahini
1 tbsp olive oil
1-2 tbsp tamari (optional)
½ tsp black pepper
1 tbsp water (optional)
Shake all ingredients in a jar. If not using tamari, add sea salt.
This post was submitted by Rachel Newman.
1 lb mushrooms
1 white onion
2 cloves garlic
½ cup sherry
12-14 ounces vegetable broth
Flour to thicken
Kosher sea salt
Saute onions and garlic in olive oil. Add sherry and broth. Stir and add flour, a little at a time until desired thickness. Add sea salt to taste.
This post was submitted by De De.
My step-daughter (age 18) had never tasted kugel until I married her dad. She loved it and wanted it for every meal. She is a vegetarian, so every Thanksgiving I make one for her in the shape of a turkey and we call it “kugelurkey”!
1 lb cottage cheese
½ pint sour cream
1 stick butter
12 oz noodles
1 tsp vanilla
1 tsp cinnamon
1 cup raisins or dried cranberries
Cool noodles as per directions on package and drain. Mix together the eggs, ¾ of the butter, sour cream and cottage cheese. Add vanilla, cinnamon and raisins and stir in with noodles. Dot with remaining butter. Bake at 350 degrees for 45 mins-1 hour. Serve hot or cold.
This post was submitted by Merle Orelove.
I’m an urban farmer. I eat what I grow. I harvest an abundance of greens every day- to juice, eat raw, steam and saute
Chop real small. Saute with low heat.
This post was submitted by Steven Wynbrandt.
The secret of how to make these like grandma was never told. My brother experimented 2 years and recreated the recipe. Now it’s his secret
Combine and wait
This post was submitted by Liz Bartl.
My bubbie’s recipe. Delicious!
¼ cup matzo meal
1 clove garlic
2 tbsps Italian seasoning
Grate potato and onion. Smash the garlic and beat the egg. Mix everything together and add the matzo meal and Italian seasoning. Heat a little olive oil . Put a big scoop in the oil. Flip it to a golden brown. Eat !
This post was submitted by Daniel Friedman.
Fat free, or not fat free? That is the question.
In an effort to meld traditional Jewish cooking with contemporary health concepts, I’ve been trying to develop a low-fat, cholesterol-free kugel for years. I’ve used various combinations of yolk-free noodles, nonfat sour cream, fat-free cottage cheese, artificial sweeteners, and Egg Beaters instead of actual fresh eggs. Not to mention countless I can believe it’s not butter substitutes, from Smart Balance to Benecol. And you know what? It’s just not worth it.
My husband may want to watch his weight and triglycerides, but he clearly doesn’t enjoy my health-conscious concoctions. Enjoy them? He won’t even put them in his mouth! If I go to the trouble to make two varieties – one lead-free for him, then high-test for everyone else – he invariably fills up only on the real stuff. The low-test goes from buffet table to fridge, then ends up in the garbage can. (Unfortunately, you can’t recycle kugel.)
In the age of Lipitor, he’d just as soon enjoy himself. So I’d just as soon save the time.
Thus, I’ve hit upon a compromise. You may take the high road, but I take the low road whenever possible, choosing reduced (rather than non) fat sour cream and cottage cheese, plus real eggs, sugar and honest to G-d butter. (Low-fat saves on calories somewhat. But nonfat has no flavor.) And let’s face it, holidays are no time for self-denial and obsessing about girth. Enjoy yourself today, and relish all that life has to offer… for tomorrow we diet.
1 12-ounce bag wide noodles (I usually use yolk-free)
6 large eggs
1 pint reduced fat sour cream
1 pint low-fat cottage cheese
1 stick (4 oz.) butter or margerine
¾ cup sugar
6 tablespoons Amaretto (or other almond-flavored liqueur)
Pinch of salt
1 cup raisins (optional)
1 teaspoon cinnamon or tablespoon of cinnamon sugar
½ cup slivered almonds
1 extra Tablespoon butter
Boil noodles for about 7 minutes. Drain thoroughly and allow to cool slightly.
Melt butter or margerine and allow to cool. Beat eggs and stir in sour cream, cottage cheese, sugar, margerine, Amaretto and salt. Mix or blend until smooth. Sir in raisins, if desired. (And if you don’t desire them, put ‘em in anyway. Seriously! They add color, texture and fiber. And what’s a kugel without raisins?)
Coat casserole dish or 13 x 9 inch baking pan with cooking spray. Add noodles to dish, pour in the rest of the mixture, and stir gently until noodles are evenly distributed. Sprinkle top lightly with cinnamon or cinnamon sugar. Scatter slivered almonds evenly across the top and dot with butter. Let sit for one hour, if possible.
Bake in 350 degree oven for one hour or until custard is set. Serve warm.
NOTE: Don’t worry, the alcohol will bake off…. pretty much. I think. Also, to be honest, this doesn’t have a strong flavor of almonds. If you want that, add some almond flavoring… or REALLY pour on the hooch!
This post was submitted by PattieWeissLevy.
Michael got a little misty-eyed the first time he tasted our spot-on version of his family’s heritage baked noodle, egg, and dairy casserole. Previously, the “recipe” existed only in vague text fragments and the taste memories handed down to Michael’s mother and aunt from his beloved (and long-departed) maternal grandmother, Rose Fertig (whom Michael nicknamed “Mammy” when he was a toddler). Michael recounts: “Mammy grew up in a Yiddish-speaking home in Portland before she married my grandfather, a lawyer. To be honest, she wasn’t a great cook, but all us grandkids and now our kids adore this dish. My mom or aunt still makes it, by popular demand, for every family gathering, which is good since it serves a small army.” Keegal and kugel are variant names for the same range of sweet or savory dishes made with a noodle or other starch base. The different pronunciations relate back to the different regions of Eastern Europe where the dish was made. Read the rest of this entry »
This post was submitted by TheArtisanJewishDeli.
My Nanny Scher was a superb but simple cook. She sourced her meat and chicken from a kosher butcher in Stamford, CT and shopped her veggies and fruit from the corner grocer. In the summer, she grew a few tomatoes and zucchini in the small yard behind the multi-family, three story house my grandparents rented. She shared and swapped her small harvest with neighbors on the block, while exchanging recipes with her favorite Italian neighbors. She usually sautéed everything with lots of onions and often added ketchup for a touch of color and sweetness.
Here’s an updated version of what my Nanny made. Veggies are sliced more neatly here and the name is fancier but it’s in the same spirit of celebrating summer vegetables at their peak.
This post was submitted by Liz.