Jewish Nutrition

The Jewish site for Kosher Food and Healthy Eating

Vegetable Kugel

  • 10 oz frozen spinach, thawed and drained
  • 1 stalk celery, chopped
  • 1 red pepper, chopped (optional)
  • 3 carrots, grated
  • 1 cup mushrooms
  • 3 eggs
  • salt/pepper
  • olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoob dried basil
  • 1/4 cup matzo meal
  1. Preheat oven to 350 degrees F.
  2. Heat a non-stick pan with medium heat.
  3. Add a little olive oil and sauté onion, celery, red pepper and carrots for 5 minutes, until golden.
  4. Add mushrooms and cook 5 minutes longer.
  5. Mix in all the remaining ingredients and pour shallow roasting or lasagna pan. Bake uncovered for 45 to 50 minutes until the kugel is firm set.
  6. Cut into squares and serve.

Tzimmes

  • 10-12 carrots
  • 2 large potatoes
  • 3 yams or sweet pots.
  • 1 onion, diced
  • 2 stalks celery
  • 2 crushed garlic cloves
  • 18 large pitted prunes
  • 1/4 cup honey
  • 1 1/2 apples cubed
  • 2 1/2 cups orange juice
  • 11/2 teaspoon cinnamon
  • 1 teaspoon each of salt and black pepper
  1. Place all ingredients in a pot.
  2. Cover and bring to a boil.
  3. Reduce heat to low and simmer for about 1 hour. Stir frequently.
  4. Cook until carrots are soft but not mushy.
  5. Tzimmes should have the consistency of a thick stew with very little liquid left in the pot.
  6. Serve hot.