Carrot Spinach Kugel Food

SPINACH AND FETA NOODLE KUGEL

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
• Bring a large pot of salted water to boil and cook the egg noodles until al dente according to package instructions. Drain the noodles, drizzle with 1 tablespoon of the olive oil and set aside in a large bowl.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and scallion whites and cook, stirring occasionally, until translucent and softened, about 7 minutes.
• Add the garlic to the skillet and cook, cooking frequently, until softened, about 2 minutes. Mix in the scallion greens and spinach and cook until spinach is warmed through, about 3 minutes. Season with 2 teaspoons salt and several grinds of pepper. Pour into the bowl with the cooked noodles and gently mix to incorporate the spinach mixture.
• Mix the eggs, cream, sour cream, 2 cups of the feta, dill, parsley, nutmeg, 1 teaspoon salt and several grinds of pepper in a medium bowl. Pour into the bowl with the noodles and gently mix until evenly incorporated. Transfer the noodle mixture to the prepared baking dish and sprinkle the top with the Parmesan and remaining 1 cup feta. Bake, rotating halfway through, until the top is golden brown and the custard is set, about 45 minutes. Let cool for 10 minutes before serving.

CARROT-SPINACH SOUP WITH DILL

Steps:

• In a pot over medium heat, cook onion in oil until tender, about 6 minutes. Stir in carrots, turmeric, and salt. Add 10 cups water, bring to a boil, then simmer, 30 minutes. Add beans and cook until just tender, about 2 minutes.
• To serve, fill a bowl with spinach and dill. Ladle 3 cups hot soup over greens, cover with a plate, and let steep 5 minutes. Add lemon juice.

SAVORY SPINACH CARROT MUSHROOM KUGEL OR APPETIZER

Steps:

• 1. Preheat oven to 350.
• 2. Grease or spray with Pam baking pan (suitable for cutting kugel into squares when done).
• 3. Saute onions and mushrooms in skillet.
• 4. Pour into a very large bowl and add all other ingredients mixing well after each.
• 5. Spread mixture into pan and bake about 45 minutes.
• 6. Can be frozen or made days ahead, kept in fridge and reheated. Can add more bread crumbs/enought to form into balls and either baked or stuffed into lightly sauteed mushrooms for delicious, savory appetizers.

PASSOVER SPINACH KUGEL

Steps:

• Preheat oven to 350.
• Thaw and drain spinach. Soak and drain matzo. Mix ingredients. Grease 9 x 13 inch pan. Brush top with oil before baking.
• Bake at 350 for about an hour or until done.

PASSOVER SPINACH VEGETABLE KUGEL

Steps:

• Preheat oven to 350 degrees F.
• Cook spinach in microwave on HIGH for 4 minutes -Don't add any water.
• Cool and squeeze dry.
• Sauté in sprayed pan, onion, celery, red pepper, and carrots for 5 minutes until golden.
• Add mushrooms and cook 5 minutes longer (or cook vegetables uncovered in the microwave for 6 to 8 minutes on HIGH).
• Chop spinach coarsely. Combine with remaining ingredients and mix well.
• Pour into a sprayed 7" x 11" Pyrex casserole.
• Bake uncovered at 350F for 45 to 50 minutes, until firm. Cut into squares to serve.

CARROT KUGEL WITH APPLESAUCE

Steps:

• Put carrots in a large saucepan and add water to cover. Boil over high heat for 25 minutes or until carrots are tender. Drain and place in a large mixing bowl. Mash carrots with a fork.
• Preheat oven to 350 degrees. Coat a 9-inch non-stick springform pan with non-stick cooking spray. (You can also use a tart pan with a removable bottom, muffin or mini-muffin tin. Be sure sides are at least 2 inches high.) Set aside.
• Add rest of the ingredients to the carrots. Beat at medium speed with an electric mixer until well blended. (Can also be mixed by hand.) Do not overbeat - should still have little bits of carrot.
• Pour mixture in pan. Bake for 45 minutes or until toothpick inserted in the center comes out clean. (For muffins, 30 minutes and mini-muffins, start checking after 20 minutes.).

SPINACH KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Fill a large pot with lightly salted water; bring to a rolling boil over high heat. Stir in the egg noodles, and return to a boil. Cook the pasta until cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Combine the eggs, melted butter, sour cream, soup mix, and pepper in a large bowl. Stir in the cooked noodles, and drained spinach. Spoon into prepared baking dish.
• Bake in preheated oven until hot and golden brown, about 60 minutes. Cover dish with aluminum foil if kugel begins to brown too quickly.

PASSOVER CARROT KUGEL

Steps:

• Preheat oven to 350°F.
• Combine all the ingredients.
• Bake in greased pan, 45 minutes.

CARROT-SPINACH KUGEL

Steps:

• Chop the spinach in a food processor until desired texture is reached. Chop the onion roughly, and grate the carrot. pre-packaged shredded carrot works well too.
• Beat the egg in a mixing bowl, adding the oil and salt, pepper, and.
• paprika.
• Add the matzohs. I find that doing a rough chop of the matzohs in the.
• food processor gets them to a good consistency.
• Mix in the veggies. Pour into a greased 9" pie pan, and bake at 400F for.
• 45-55 minutes or until the top is browned.