Calling All Kugels!!
How do you spell Jewish comfort food? K-U-G-E-L.
I know that in my house it is not Shabbat without a heaping serving of a crispy potato kugel. I even make an extra one for the children (ok, adults too) to munch on when they get home from school on a Friday afternoon.
But we want more from kugel that just potatoes, eggs and oil. We need to change it up and bring kugel kicking and screaming into the 21st century. Zucchini? Carrot? Yerushalmi? Sweet Potato? Shalom Bayit Kugel? Bring it on!
Do you have a great kugel recipe that will make us beg for more?
Do you want to win a $500 shopping spree in the Kosher.com butcher shop*?
Here’s what you need to do:
Click on Submit a Recipe and enter your kugel recipe details. Add a pic, if you can. Leave a comment down below once you are done with the link to your original Kickin’ Kugel recipe.
On August 7th, 2011 the Joy of Kosher team will pick the TOP FIVE finalists from all the recipes submitted and recreate the kugels from these five recipes.
On August 24th, 2011 we will post the TOP TWO Kickin’ Kugels – and then you, our readers, will have a week to vote for the winner. Winner must be 18 years of age and a US resident.
Start your engines…..and go!
*Shipping Rates Apply.
Recipe Submission Deadline is August 6th.
About Hadassah Sabo Milner
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19 Responses to Calling All Kugels!!
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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submitted my kugel!
Submitted my Elegant Sweet & Peppery Noodle Kugel
EASY -GORGEOUS-DELICIOUS!!!
http://joyof.kosher.com/recipe/elegant-sweet-and-peppery-noodle-kugel/
Great challah kugel for using up those pesky leftovers! Try it!
http://joyof.kosher.com/recipe/challah-kugel-2/
my wife submitted a great recipe for easy yerushalmi kugel
Submitted my dessert Kugel
http://joyof.kosher.com/recipe/dessert-kugel/
What’s the recipe for the kugel pictured?
Gail – here it is: http://joyof.kosher.com/recipe/potato-kugel-cups/
submitted my Craisin Farfel Kugel…..you will love how easy it is to make and how yummy it is!
http://joyof.kosher.com/recipe/craisin-farfel-kugel/
Pretty, healthy, delicious, easy to make, and a great Shabbat kugel!! http://joyof.kosher.com/recipe/flower-shaped-squash-kugel/
This unique kugel will be a hit with your Shabbat guests – and they won’t even know its a healthier version of a Yerushalmi kugel! Spaghetti Squash Yerushalmi kugel is a great update to an old favorite kugel recipe! http://joyof.kosher.com/recipe/spaghetti-squash-yerushalmi-kugel/
Both the Flower Shaped Squash Kugel and the Spaghetti Squash Yerushalmi kugel are Pareve!
The Mexi-Kugel is up! It’s different, delicious, and kid-friendly. It can be easily tweaked to make it meat, dairy, or pareve, and is a great way to use up the leftover rice that always seems to populate my fridge.
http://joyof.kosher.com/recipe/mexi-kugel-m-d-or-p/
This is my favorite traditional kugel. It’s sweet and cheesey and fruity and makes me think of family. Please note that there’s an error in the recipe as posted. The ingredient after the noodles should be “6 oz. cream cheese, at room temperature.” If you leave off the almond topping, the kugel is perfect for Rosh Hashanah, too.
http://joyof.kosher.com/recipe/almost-michelles-noodle-kugel/
This was my grandmother’s recipe served every Passover.
Mushroom Farfel Kugel
1 lb box farfel 1 lb mushrooms
8 eggs (divided) 1/2 stick margarine
1 onion diced 1 mushroom bouillion cube/2 cups water
Mix 1 lb farfel with 4 beaten eggs.
Layer on bake pan and crisp in 350 degree oven. (about 20 min)
Remove and let cool.
While farfel crisps, saute mushrooms and onion til soft.
Beat remaining 4 eggs and add the crisped farfel and mushroom. Add bouillion Place mixture in greased baking dish (9×13). Bake for 45 min in 350 degree oven. Serve warm and enjoy
Recipe for Chiles Rellenos Kugel submitted http://joyof.kosher.com/recipe/chiles-rellenos-kugel/
Thanks!!
Sharon, please submit your recipe through the link on the right side bar – Submit Recipe and then come back to link to it in the comments.
I serve my easy, kid friendly kugel every year at our break-the-fast. It doubles and even triples without a problem — just watch your baking time. I even multiplied it by 75 one year when we had a massive crowd for a get-together.
This freezes and reheats really well so I usually have a pan or two stored to bring for a mitzvah meal…or an “emergency” dinner.
Yummy:
http://www.foodnetwork.com/recipes/dave-lieberman/noodle-kugel-recipe/index.html
My mother gave me a number of her old recipes which were written on recipe cards. I hadn’t had potato kugel in a long time and this recipe had mushrooms in it, which I loved. I updated the original recipe some and tried it – it came out delicious. Not sure if it freezes well – it didn’t last long enough – but does keep well overnight in the refrigerator.
recipe below:
MOM’S POTATO KUGEL
Serves 8.
4 tablespoons extra virgin olive oil
1 large Vidalia onion, chopped
2 to 3 large cloves garlic, minced, optional
2 stalks celery, finely diced
2 large carrots, shredded
1/2 pound white or crimini mushrooms, sliced
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, to taste
pinch nutmeg
1 cup chicken stock
4 large eggs, lightly beaten
4 cups mashed potatoes, can leave skins on when cooking
6 egg matzos, broken into crumbs
a sprinkle of paprika
chopped parsley, for garnish
chopped scallions, for garnish
Set the oven to 350 degrees F. Prepare a 9×12-inch baking dish by spraying with nonstick pan spray or spreading with olive oil. Add onion, garlic if used, celery, and carrots and sauté for 10 minutes over medium heat, stirring often. Add mushrooms, salt, pepper, and nutmeg, and continue to sauté for 5 minutes, stirring often. Stir in the chicken stock and bring to a boil. Remove the pan from the heat and let mixture cool slightly. In a large bowl, combine onion mixture, including liquids, with eggs, potatoes, and matzos. Season with additional salt and pepper if desired. Turn the mixture into the prepared pan. Lightly sprinkle with paprika. Bake for 50 to 60 minutes or until browned. Remove from oven, garnish with chopped parsley or scallions, slice, and serve.