Pareve noodle kugel recipe
There are a ton of recipes for noodle kugel, but most of them have some kind of cheese(cottage, cream). Can anyone share a simple, make-ahead recipe for pareve noodle kugel (that is, no dairy products)? Between all the other dishes I am preparing, including something for the vegetarians, and the zillion other things I have going on right now, easy, but delicious is what I am looking for.
I have a recipe for a roasted vegetable kugel. This is not sweet at all but savoury. Began as a way of using up some roasted vegetable ratatouille I had sitting around. This was made with eggplants, onion, zucchini, summer squash, tomatoes, etc. Boil 8 oz wide egg noodles, combine with about 3 cups of COLD ratatouille, 3 beaten eggs, s&P, chopped fresh herb (chives, basil, thyme, parsley) to taste. Pour into 9x13 pan, bake at 350 for 30-45 min till set.
I have no idea of the quantities I used but in the UK nobody I know of makes a dairy lockshen pudding so it will have the following
lockshen - obviously, cooked
lots of cinnamon
vanilla essence optional
strawberry jam dolloped on top after putting into a greased dish and then poked down or pushed into various spots, Bake till crispy but don't overbake.
Kugel Yerushalmi... made with noodles, veg oil. S&P and some recipes call for a bit of sugar carmelized on on th bottom of the dish. I don't have a recipe to recommend off hand, I've seen it in a number of israeli cookbooks and plan to try it one of these days. thus one below is similar to what i've seen elsewhere -- I cut and pasted this from a website... many of the recipes are similar to this.
4 1/2 cups water
1 Tbsp. salt
1 Tbsp. black pepper
1 pound (400 grams) fine egg noodles
2/3 cup oil
1 cup sugar
1. Grease a baking pan with non-stick cooking spray.
2. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
3. In a pot, bring water, salt and pepper to a boil. Add noodles. Cover pot. Reduce flame to low. Cook until water is absorbed.
4. Your careful attention is needed to make the caramel. In a heavy-bottomed, medium saucepan, pour half of the oil. Sprinkle sugar evenly over the oil. Heat on medium heat, watching but not stirring. Slowly the sugar will start to turn yellowish-brown. Be patient. If the sugar turns dark brown too quickly, turn the heat down. When all the sugar has melted, very carefully add the rest of the oil, stirring with a wooden spoon. Stir until a liquid caramel has formed. Then immediately pour caramel over cooked noodles and continue stirring until thoroughly blended.
5. Let cool for a few minutes. Then add eggs one at a time, mixing after each addition.
6. Pour into prepared pan. Bake for 1 to 1 1/2 hours at 350 degrees Fahrenheit (180 degrees Celsius) until nicely browned.
7. When done, remove immediately from pan.
re: cheesehead in recovery
We don't like sweet stuff other than dessert, so I always make a savoury kugel. recipe follows:
Savoury noodle kugel. (Pareve)
1 bag egg noodles (Streits or Mothers) cooked, drained and cooled
3 eggs beaten
1/4 cup canola oil
salt and pepper
sauteed chopped mushrooms - shitake, cremini, oyster, play with the combo.
Put oil in hot pyrex and heat at 350 F
Mix noodles, eggs, mushtooms, salt and pepper and spread over hot oil. Spray misted oil on top of noodles
Bake at 350F for 1 Hour.
As a variation, you can add chopped broiled chicken livers.
re: sherry f
re: sherry f
Sherry, that is great as I and at least one person I'd be sharing kugel with are avoiding sugar (except a wee bit as a sweet). Why canola oil rather than olive oil, which I'd much prefer?
Well, of course one could add chicken livers to that, but then it wouldn't be pareve.
Do you think slivered sweet peppers might me a nice touch with the mushrooms? That would make a lively Hungarian version, but would still be sweet. Other sweet things to add without sugar include mild onions, of course.
Shana Tova, by the way.
I think the peppers would be great with the mushrooms. You just want to amke sure the veggies don;t make the kugel too mushy. I use canola oil because I think olive oil is very heavy when you bake the kugel.
BTW, I tried a nice new veggie- roasted purple carrots. I brushed a little extra virgin olive oil and sea salt on the carrots and then glazed them with a bit of maple syrup. I then roasted them on a cookie sheet with, with butternut squash and beets (olive oil, sea salt and fresh rosemary). We had them Monday night and then leftover for lunch today.
Lick Your Fingers Kugel from the North Shore Chicago Hadassah
3/4 C. (1 1/2 sticks) salted butter or margarine, melted
3/4 C. packed dark brown sugar
1 C. pecans, halved
1 lb. wide noodles
4 large eggs, lightly beaten
1 tsp. ground cinnamon
1/2 C. granulated sugar
2 tsp. salt, or to taste
Pour half the butter into a 12-C. mold or tube pan, and swirl around the bottom and up the sides. Press brown sugar into bottom, then press pecans into sugar. Cook the noodles in boiling water according to the directions on the package. Drain.
Mix the noodles with the eggs, remaining melted butter, cinnamon, granulated sugar and salt. Spoon the mixture into the prepared mold. Bake at 350 degrees 1 1/4 hours or until the top is brown. Let the mixture stand for 15 minutes before unmolding it. Top will become slightly hard, like a praline. Serve cold or at room temperature.
Yield: 12 servings
I've yet to make it since I really love heavy dairy noodle kugels, but have you considered a Jerusalem kugel? It's basically fine noodles in a caramelized sugar sauce with the bite of black pepper.