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
- Preheat oven to 350 degrees F.
- Heat a non-stick pan with medium heat.
- Add a little olive oil and sauté onion, celery, red pepper and carrots for 5 minutes, until golden.
- Add mushrooms and cook 5 minutes longer.
- 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.
- 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
- Place all ingredients in a pot.
- Cover and bring to a boil.
- Reduce heat to low and simmer for about 1 hour. Stir frequently.
- Cook until carrots are soft but not mushy.
- Tzimmes should have the consistency of a thick stew with very little liquid left in the pot.
- Serve hot.