Vegetable Kugel
photo by MsPia
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Serves:
-
4-6
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
directions
- 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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Reviews
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I love spinach & kugels, so this was a great recipe for me. I did make a few changes. I don't like celery or red pepper, so I left both out. I also cut the recipe in half, but didn't cut the spinach in half since I like spinach so much. I used 2 eggs instead of 2 eggs & 2 egg whites (since I was halving the recipe). It turned out more of a spinach casserole than a mix of veggies, but I thought it was great. Next time I'll try regular bread crumbs instead of the matzo meal unless I'm making this for Passover because I tend to like the flavor of bread crumbs better.
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Tweaks
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I love spinach & kugels, so this was a great recipe for me. I did make a few changes. I don't like celery or red pepper, so I left both out. I also cut the recipe in half, but didn't cut the spinach in half since I like spinach so much. I used 2 eggs instead of 2 eggs & 2 egg whites (since I was halving the recipe). It turned out more of a spinach casserole than a mix of veggies, but I thought it was great. Next time I'll try regular bread crumbs instead of the matzo meal unless I'm making this for Passover because I tend to like the flavor of bread crumbs better.
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Made this without the mushrooms and like bluemoon downunder I substituted wheat germ for the matzo meal as I already had some in the fridge. Really enjoyed this dish; it was on the mild side but very pleasing, much like a vegetable omelet. Oh, and I also resisted the urge to add some cheese! Very good for you too, low calorie and packed with vitamins A & C.
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I doubled the recipe and used 6 cloves of garlic rather than garlic powder, and wheat germ instead of matzo meal. The combination of vegetables was absolutely superb. I had a couple of handfuls of baby spinach that were too wilted to eat fresh but fine for cooking so I threw them in as well, making the dish even more spinach-flavoured which I was happy about because I love spinach. I also added some finely sliced potatoes (two potatoes) which I brushed lightly with olive oil and sprinkled with herbs oregano, basil, marjoram and thyme baked in the oven on a tray until they were just cooked and slightly browned. That added a tad more oil to the recipe, but not much. I was trying to keep this as a low-fat dish, and not undo all tonis excellent work! I added the salt and freshly ground pepper and the basil to the beaten eggs; it was the easiest way to get them mixed well through the vegetables. A great dish, which everyone enjoyed, and I have several portions wrapped in foil (after it had cooled completely) in the freezer. Thanks, toni!
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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