Mrs Feinbergs Vegetable Kugel Food

MRS. FEINBERG'S VEGETABLE KUGEL

Mrs. Feinberg's Vegetable Kugel image

Joan Nathan, author of "Jewish Cooking in America" and "The Jewish Holiday Kitchen," shares her recipe for vegetable kugel, one of her most popular Passover dishes. Serve it as an entree or a side dish.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Yield Makes 9 muffins

Number Of Ingredients 10

Ingredients

1/2 cup pareve margarine, melted and cooled, plus more for muffin tin
1 cup unpeeled, grated Granny Smith apple (1 medium apple)
1 cup peeled, grated sweet potato (1 small potato)
1 cup peeled, grated carrot (about 2 medium carrots)
1 cup matzo meal
1 teaspoon coarse salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup sugar (optional)

Steps:

Preheat oven to 325 degrees. Lightly brush muffin tins with margarine. Set aside. In a medium bowl, combine 1/2 cup margarine, apple, sweet potato, carrot, matzo meal, salt, baking soda, cinnamon, nutmeg, and sugar. Stir to combine. Divide mixture evenly between nine of the prepared muffin tins (three will be left empty).
Cover with parchment paper and aluminum foil. Bake 30 minutes. Increase oven temperature to 350 degrees, remove paper and foil, and continue baking until firm and dark golden brown, 5 to 10 minutes more. Serve immediately.

VEGETABLE AND FARFEL KUGEL

Vegetable and Farfel Kugel image

Farfel kugel for Passover.

Provided by Alice Waugh

Categories Hanukkah Kugel

Time 1h15m

Yield 12

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 (8 ounce) package sliced fresh mushrooms
2 cups coarsely grated carrots
2 medium onions, diced
2 stalks celery, diced
1 medium red bell pepper, diced
1 (10 ounce) package frozen chopped spinach, thawed and drained
6 ounces matzo farfel
½ cup toasted pine nuts
1 ½ teaspoons salt
1 pinch freshly ground black pepper
5 large eggs, beaten
1 pinch ground paprika

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Heat oil in a large, nonstick skillet over medium heat. Add mushrooms, carrots, onions, celery, and bell pepper; saute until softened, 3 to 5 minutes. Stir in spinach.
Place farfel in a strainer and pour about 4 cups boiling water over it to moisten. Add farfel to the vegetables along with pine nuts, salt, and pepper. Remove from the heat and let cool, about 10 minutes.
Fold eggs into the farfel mixture and transfer to the prepared baking dish. Sprinkle with paprika.
Cover and bake in the preheated oven for 30 to 45 minutes.

Nutrition Facts : Calories 151.1 calories, Carbohydrate 18.4 g, Cholesterol 77.5 mg, Fat 6.5 g, Fiber 2.7 g, Protein 7.2 g, SaturatedFat 1.3 g, Sodium 358.8 mg, Sugar 3.2 g

VEGETABLE KUGEL

Vegetable Kugel image

As part of the 2005 RecipeZaar World Tour I've been searching for International recipes to introduce new flavors and ideas to our meal plans. This one is from Diabetic Gourmet via a friend, but it looks quite promising. For those like me following the WW Core plan it's Core plus the points for the matzo meal.

Provided by justcallmetoni

Categories Spinach

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

10 ounces frozen spinach, thawed and drained
2 onions, chopped
1 stalk celery, chopped
1 red pepper, chopped
3 carrots, grated
1 cup mushroom, chopped
1 tablespoon olive oil
2 eggs
2 egg whites
1/4 teaspoon salt
1/4 teaspoon pepper
3/8 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 cup matzo meal

Steps:

Preheat oven to 350 degrees F.
Heat a non-stick pan with medium heat.
Lightly spritz with cooking spray 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 prepared with cooking spray. Bake uncovered for 45 to 50 minutes until the kugel is firm set.
Cut into squares and serve.

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