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Publication date: 03/28/2007
Yield: Makes 4 servings
4 matzo squares
3 cups water
1/2 teaspoon salt, plus more to taste
1/4 teaspoon pepper, plus more to taste
4 tablespoons butter
Break the matzo into roughly 3-inch pieces and place in a large mixing bowl. Add water. Let soak about 20 minutes or until matzo is completely soft. Drain in a sieve. Then, using your hands, press all the water out of the matzo pieces.
Scramble eggs in another mixing bowl. Add drained matzo. Mix well. Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat butter in a large skillet until bubbling but not brown. Add matzo-and-egg mixture. Fry over medium heat until golden brown, about 5 minutes on one side, then flip over and fry until golden brown, approximately another 5 minutes. Check seasonings and add salt and pepper to taste.
Per serving: 284 calories, 9 grams protein, 17 grams fat, 9 grams saturated fat, 24 grams carbohydrate, 1 gram fiber, 242 milligrams cholesterol, 442 milligrams sodium
--From "The New York Times Jewish Cookbook"
Yield: Makes: 6-8 servings
2 tablespoons extra-virgin olive oil
3 teaspoons kosher salt
3 medium yellow onions, diced
1 10-ounce package cremini mushrooms
2 red, yellow or orange bell peppers
1 28-ounce can tomato sauce
1 box matzo
8 ounces mozzarella cheese, shredded
4 ounces Parmesan cheese, shredded
Preheat oven to 400 degrees. Pour 1 tablespoon of the oil into a 10- or 12-inch high-sided pan over high heat. When you see the oil shimmering, add the onions and reduce the heat to medium. Add 2 teaspoons of salt. Cook the onions for about 5 minutes, until they start to soften. Add mushrooms and bell peppers along with the last teaspoon of salt. Cook for 15 minutes. Add the tomato sauce and cook for about 10 minutes, stirring frequently, until the flavors combine.
To assemble the lasagna: Spread a thin layer of sauce on the bottom of a large nonstick 9-by-13 inch pan. Place three or four pieces of matzo (you might have to break them to fit) on top of the sauce layer. Add more sauce on top of the matzo, followed by some of each type of cheese. Add the remaining ingredients in the same order: matzo, sauce, cheese. When there are three or four layers or you're running out of room in the pan, add one final layer of sauce and Parmesan cheese on top. Bake uncovered until brown and bubbly, 20 to 30 minutes.
Per serving: 451 calories, 13 grams fat, 6 grams saturated fat, 61 grams carbohydrates, 22 grams protein, 5 grams fiber, 26 milligrams cholesterol, 1,491 milligrams sodium
From The Kitchen Dance, by Elana Milstein and Rob Yunich
Publication date: 03/28/2007
Yield: Serves 8 to 10
8 ounces low-fat ricotta cheese
8 ounces low-fat, small-curd cottage cheese
4 ounces mozzarella cheese, shredded
1/2 tablespoon chopped parsley
one 10-ounce box chopped frozen spinach, defrosted and well-drained
salt, pepper and garlic powder to taste
one 24-ounce jar marinara sauce
one 10-ounce box matzo (about 6 to 8 squares)
1/4 cup grated parmesan cheese (optional)
Combine ricotta, cottage and mozzarella cheeses, then mix with egg, parsley, spinach and spices in a big bowl. Pour a thick layer of marinara sauce on the bottom of an aluminum baking pan. Wet matzo and lay pieces in pan as you would lasagna noodles. Layer the cheese mixture on top of the matzo, then pour some sauce over the cheese mixture.
Continue layering matzo, cheese mixture and sauce, and top with parmesan cheese. Bake, covered, at 350 degrees for 45 minutes to an hour, uncovering the pan for the last 15 minutes.
Per serving (based on 10 servings): 249 calories, 14 grams protein, 6 grams fat, 3 grams saturated fat, 35 grams carbohydrate, 2 grams fiber, 36 milligrams cholesterol, 547 milligrams sodium
--Courtesy of Gail Lipsitz, coordinator of marketing and community relations for Jewish Family Services in Baltimore
Roasted Vegetable Kugel
Publication date: 04/16/2008
Yield: Serves 10-12
2 Idaho baking potatoes
1 large yellow onion
1 small head of cauliflower
1 bunch broccoli
3 small carrots
1 small zucchini
1 small yellow summer squash
1 to 1 1/2 cups matzo meal
3 eggs, beaten
2 ounces fat -- may use butter or margarine (melted), light vegetable oil or chicken fat
2 to 4 ounces half-and-half (if needed)
pinch dried thyme
pinch granulated garlic
1/2 teaspoon freshly ground salt
1/4 teaspoon freshly ground pepper
sprinkle of paprika
Preheat the oven to 325 degrees. Wash vegetables, remove woody stems and peel when applicable. Grate all vegetables into a large colander. Press most of the water out of the vegetables through the colander.
Place dry grated veggies into a large bowl. Slowly add matzo meal to veggies and mix until the whole mixture is dry (you may or may not need all of the meal). Add beaten eggs a little at a time into the matzo-and-vegetable mixture until it has the consistency of a stiff pudding.
Add fat and mix thoroughly. If mixture is too stiff, gradually add the half-and-half. (You may not need the half-and-half at all.)
Fold in thyme, garlic, salt and pepper. Place in a 9-by-13-inch ovenproof dish that is sprayed with nonstick spray and sprinkle top lightly with paprika. Bake for 1 hour, until top is golden brown and it begins to rise and split.
Per serving (based on 12 servings): 159 calories, 6 grams protein, 6 grams fat, 3 grams saturated fat, 23 grams carbohydrate, 3 grams fiber, 65 milligrams cholesterol, 160 milligrams sodium
-- Courtesy of chef Stan Levy of Eddie's of Roland Park
Publication date: 04/16/2008
Yield: Serves 12 or makes 18 "kugelettes" using standard-size muffin tins
3 pounds russet (baking) potatoes
2 medium onions (about 12 ounces), peeled and cut into chunks
2/3 cup matzo meal
1 tablespoon salt
3/4 to 1 teaspoon freshly ground black pepper
3 tablespoons vegetable oil (divided use)
Preheat the oven to 350 degrees. Peel the potatoes and cut into chunks to prepare them for the food processor. Reserve in a bowl of cold water until ready to process, but don't leave them there longer than 2 hours.
In a very large bowl, beat together the eggs until well mixed. In the bowl of a food processor fitted with the metal blade, pulse the onions until very finely chopped, but not liquefied. Scrape the onions into the bowl with the eggs and stir them in. Stir in the matzo meal.
Drain the potatoes, then set a strainer over a bowl. In the same processor bowl (no need to clean), process the potatoes in 3 batches, until very finely chopped. The pieces should be no bigger than a grain of rice and mostly smaller.
As each batch of potatoes is processed, immediately scrape it into the strainer. With a rubber spatula or the back of a spoon, press out the moisture so it drains into the catch bowl. Immediately stir the potatoes into the egg mixture. Discard the liquid and potato starch collected in the bowl. Season the batter with salt and pepper.
Pour 2 tablespoons of the oil into a 13-by-9-inch baking dish, preferably heatproof glass. Tip the pan so the oil coats the pan bottom and halfway up the sides. Warm the empty pan in the preheated oven for 5 minutes.
Protecting your hands, remove the hot pan from the oven and fill with the kugel mixture. The oil will rise up the sides of the pan, especially in the corners. It's a good thing when the oil spills onto the surface of the batter because it adds crispness to the finished dish. Press the batter down near the corners lightly to fill them with potato batter. Drizzle the surface with the remaining 1 tablespoon of oil.
Bake for 1 hour and 15 minutes, until lightly browned. Let rest for at least 15 minutes before cutting and serving, preferably somewhat longer. Serve hot or warm, freshly baked or reheated.
The kugel reheats extremely well in a 350-degree oven, uncovered so the top can re-crisp. (Reheating time depends on the size of the piece being reheated and the temperature of the kugel before it goes into the oven.) Kugel can be kept in the refrigerator, tightly covered, for at least 4 days, and for several months in the freezer. It is best to defrost in the refrigerator before reheating.
Kugelette variation: Follow Potato- Kugel directions, but liberally spray muffin tins with a vegetable pan release spray. Coating the muffin tins with oil is optional, though the oil will promote a browner and crispier crust. The baking time, anywhere between 45 minutes and 1 hour, will vary based on the type of muffin tins.
Per serving (based on 18 kugelettes): 152 calories, 6 grams protein, 6 grams fat, 1 gram saturated fat, 20 grams carbohydrate, 2 grams fiber, 141 milligrams cholesterol, 439 milligrams sodium
-- Adapted from "Jewish Home Cooking: Yiddish Recipes Revisited" by Arthur Schwartz
Chocolate truffle pie with frozen espresso sabayon
Publication date: 04/04/2012
Yield: Servings: 12
6 tablespoons margarine for Passover 14 ounces semisweet chocolate
2 ounces bittersweet chocolate (65 percent cocoa or above)
3 large eggs
3/4 cup sugar
1 tablespoon vanilla
1/4 cup finely ground almonds or almond meal
1/4 cup matzo cake meal
1/4 teaspoon salt
1 ounce semisweet chocolate, cut into pieces
2 tablespoons margarine
Chocolate-covered espresso beans
Mint leaves or little strawberries
1. Heat the oven to 350 degrees. Combine the margarine and both chocolates in a large glass measuring cup; melt in the microwave, 1 1/2-2 minutes. Stir; reserve. 2. Whisk the eggs in a mixing bowl with an electric mixer on medium speed, 1 minute. Add the sugar and vanilla; beat until thick and light-lemon colored, and some air bubbles appear, about 2 minutes. Add the melted chocolate mixture; beat until blended.
3. Mix the almond meal, matzo meal and salt in a bowl with a fork. Add to the chocolate mixture, mixing on low speed mix until blended. 4. Pour into a greased 9-inch pie pan; place on a baking sheet. Bake until the pie has risen and a skewer placed in the center comes out slightly fudgy, 45-50 minutes. Cool to room temperature. (The pie will fall; don't worry.)
5. For the glaze, combine the chocolate and margarine in a small glass bowl; melt in the microwave, 1 1/2 minutes. Mix with a fork; drizzle decoratively over the pie. Serve garnished with espresso beans and mint leaves, accompanied by the frozen espresso sabayon.
Frozen espresso sabayon
Whisk 3 tablespoons sugar, 3 tablespoons coffee liqueur, 1/2 teaspoon instant espresso and 6 large egg yolks in a medium metal bowl to blend. Set over saucepan of simmering water (do not allow bowl to touch water). Beat the mixture until thick, about 4 minutes. Make sure it doesn't get too hot or the eggs will scramble. Remove from heat; cool. Put in a shallow dish; freeze several hours or overnight.
Prep: 30 minutes
Cook: 50 minutes
Per serving (with sabayon): 412 calories, 24 g fat, 10 g saturated fat, 158 mg cholesterol, 46 g carbohydrates, 6 g protein, 159 mg sodium, 1 g fiber.
Diane Rossen Worthington
Leek, Spinach, and Couregette (zucchini) Kugel
Publication date: 04/16/2008
Yield: Serves 6 to 8
6 tablespoons olive oil (divided use)
2 large leeks, thinly sliced
1 1/4 pounds spinach, washed
1 zucchini, coarsely grated
1 baking potato
3 cloves garlic, chopped
3 spring onions, chopped or thinly sliced
1 to 2 pinches ground turmeric salt and freshly ground pepper
3 tablespoons matzo meal
1 to 2 tablespoons chopped fresh dill, plus extra to garnish
3 eggs, lightly beaten
lemon wedges, to serve
Preheat oven to 400 degrees. Heat half the oil in the pan, add the leeks and fry until just tender. Remove from the heat.
Cook the spinach in only the water that clings to it after washing, until just tender. Drain and, when cool enough to handle, roughly chop. Add the spinach and zucchini to the leeks, and stir to combine.
Peel and coarsely grate the potato, then squeeze in your hands to remove its excess starch and liquid. Add to the leeks with the garlic, spring onions, turmeric and plenty of salt and pepper.
Add enough matzo meal to the vegetable mixture to form a thick dough consistency. Stir the dill into the eggs, then add to the vegetable mixture. Pour the remaining oil into a baking pan and heat in the oven for about 5 minutes. When the oil is hot, spoon the vegetable mixture evenly into the pan, letting the hot oil bubble up around the sides and onto the top.
Bake the kugel for about 15 minutes, then reduce the oven temperature to 350 degrees and bake for another 15 to 20 minutes, until the kugel is firm to the touch and the top is golden brown and puffy. Sprinkle with chopped dill to garnish and serve hot or warm with the lemon wedges for squeezing over.
Note: This is a traditional Sephardi kugel.
Per serving (based on 8 servings): 174 calories, 5 grams protein, 12 grams fat, 2 grams saturated fat, 13 grams carbohydrate, 2 grams fiber, 79 milligrams cholesterol, 74 milligrams sodium
-- From "Jewish Cooking: The Traditions, Techniques, Ingredients, and Recipes," by Marlena Spieler
Publication date: 06/18/2008
Yield: Serves 14
6 cups grated raw sweet potato
4 cups grated raw carrot
2 cups thinly sliced Golden Delicious apple (all 3 can be done in food processor)
1/2 cup sugar
1/2 cup canola oil
1/2 cup matzo meal
Preheat the oven to 350 degrees. Combine all ingredients in a 9-by-12-inch casserole and bake uncovered for 45 minutes or until brown.
Per serving: 167 calories, 2 grams protein, 8 grams fat, 1 gram saturated fat, 28 grams carbohydrate, 3 grams fiber, 0 milligrams cholesterol, 56 milligrams sodium
Recipe and analysis courtesy of registered dietitian Adriane Kozlovsky
Publication date: 04/04/2012
Yield: Servings: 8, about 40 meatballs
5 to 7 cloves garlic, crushed
1/4 cup olive oil
1 ounce chicken bouillon cubes
1/4 teaspoon chili powder
2 tablespoons sweet paprika
1 tablespoon hot paprika
1 can (28 ounces) tomato puree
2 cups hot water
1 teaspoon salt
1 1/2 pounds ground beef
1/2 pound ground calf's liver
3/4 cup matzo meal
1 cup chopped parsley
1/2 cup finely diced onion
1/2 cup water
1 large clove garlic, minced
1 tablespoon each: paprika, ground cumin
1 teaspoon salt
1/2 tablespoon turmeric
1/4 teaspoon cinnamon
2 large eggs, beaten
1. For the sauce, cook the garlic in the oil in a Dutch oven over medium heat, 1 minute. Add bouillon cubes, crushing them in the pot. Add chili powder and the paprikas. Add tomato puree, water and salt. Heat to a boil; lower heat to a simmer. Allow to simmer while preparing meatballs.
2. For the meatballs, combine beef, liver, matzo, parsley, onion, water, garlic, paprika, cumin, salt, turmeric and cinnamon in a bowl, mixing with your hands. Add eggs; blend well. Shape mixture into 1-inch balls.
3. Heat about 1/4 cup oil in a skillet; brown meatballs, in batches without crowding. Gently slip meatballs into simmering sauce. Cook, partially covered, over low heat until meatballs are cooked through and sauce is thick, 45 minutes.
Prep: 20 minutes
Per serving: 360 calories, 18 g fat, 5 g saturated fat , 123 mg cholesterol, 24 g carbohydrates, 27 g protein, 1903 mg sodium, 4 g fiber.
Chef Ayelet Danino
Confetti Vegetable Kugel
Publication date: 04/05/2006
Yield: Serves 12
3 medium zucchini, unpeeled and grated
3 carrots, peeled and grated
2 sweet potatoes, peeled and grated
2 medium onions, finely minced
2 cloves garlic, finely minced
1/2 cup parsley leaves, finely minced
3 to 4 tablespoons chopped fresh basil or 1 teaspoon dried
4 large eggs plus 4 egg whites or 6 eggs
1/2 cup potato starch or matzo meal
1 1/4 teaspoons salt or to taste
1/2 teaspoon pepper or to taste
2 teaspoons olive oil
Not only is this kugel healthful, but it is good enough to serve year-round.
Preheat oven to 375 degrees.
Combine all ingredients in a large mixing bowl and mix well. Spray a 3-quart rectangular or oval casserole with nonstick spray. Add vegetable mixture and spread evenly. Bake for an hour and 10 minutes or until golden brown and firm. Freezes and/or reheats well.
Per serving: 100 calories, 5 grams protein, 3 grams fat, 1 gramsaturated fat, 15 grams carbohydrate, 2 grams fiber, 71 milligrams cholesterol, 293 milligrams sodium
--From "Healthy Helpings: 800 Fast and Fabulous Recipes for the Kosher (or Not) Cook," by Norene Gilletz
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