1 egg per person
1 med. onion diced & sauteed
1/2 c. diced zucchini
1cup each of 3 grated cheeses
1/2 c. chopped broccoli
1/4 c. each red & yellow peppers diced
salt & pepper
There are a lot of vegetable kugels that I make up to a week ahead, freeze and then thaw and reheat for Passover. They are all basically the same you just switch up the vegetables. One of my favorites is one with Potato, Carrots and zucchini:
5 large eggs
3 med. onions cut into 1 in pieces, divided
1bunch green onions coarsely chopped, divided
5 med. russet potatoes, peeled and cut into 1 inch pieces, divided
2 med. carrots, cut into 1 inch pieces, divided
1 large zucchini trimmed, cut into 1 inch pieces, divided
1/2 c. matzo meal
pepper to taste
1/2c. melted parve margarine or vegetable oil, divided
10oz frozen spinach, thawed and drained
6oz feta cheese
1 C small curd 1% cottage cheese
2 t dried parsley
2 t dried dill
1/2 t salt
3 eggs beaten
1/2 C margarine softened
8 oz fillo dough
Pam olive oil cooking spray
The following recipe has been adapted from “Food from the Family Tree” by Pat Bell and Bonnie Rasmussen. These squares are very tasty and perfect for summer, just the right combination of salty and fresh, light yet filling.
1 cup finely chopped onion
1 large garlic clove, minced
1 tablespoon butter
1 cup milk
1 cup flour (I used Whole Wheat)
2 teaspoons baking powder
1 tablespoon minced fresh thyme or 1 teaspoon dried
4 tablespoons minced fresh basil or 1 tablespoon crumbled dried
½ teaspoon finely grated nutmeg
350g frozen chopped spinach, thawed and squeezed dry
1 cup crumbled feta cheese (I used 5% fat ‘Bulgarit’ cheese)
1 cup grated Monterey Jack cheese with jalapeno (I used parmesan instead)
1. Preheat oven to 350 degrees.
2. In a small saucepan cook the onion and garlic in the butter over moderately low heat, stirring occasionally, until they are softened.
3. In a large bowl beat the eggs with the milk until the mixture is well blended, stir in the flour, baking powder, thyme, basil and nutmeg, then fold in the onion mixture, spinach and cheeses.
4. Spread the mixture in a 9-by-12-inch baking dish, well coated with cooking spray, and bake it for 30 minutes, or until the top is lightly browned and the mixture pulls away slightly for the sides of the dish.
5. Let the mixture cool in the dish on a rack for a few minutes and then cut it into bite-size squares for hors d’oeuvres or larger squares for brunch.
Serve the squares hot, at room temperature or chilled. Serves 12 as an hors d’oeuvre or 6 as a brunch dish.
~ Recipe submitted by Joanne Mandel of the delicious food blog, Eat Love Jump
Two of my favourite dishes are kugel and quiche, so when a friend of mine presented me with a recipe that was essentially those two combined into one beautiful work of culinary art, you can imagine I was pretty darn excited. I’ve had to alter the recipe to make it work the way I’d like, but with these changes, it comes out very nicely. This is another dish that my two children will eat without complaint which automatically turns it into one of my favourites. Aside from tasting great when it’s first made, it is also quite tasty the next day, even served cold. For this reason, we’ve found this is a great dish for Shabbes or any Yom Tov.
2-3 medium Potatoes, peeled and grated
1 large egg, lightly beaten
1/2 tsp Salt
1/2 lb Broccoli, sliced thinly
2 Cloves of Garlic, minced
1/2 cup Onion, chopped
3 Large Eggs
1 cup Milk or Cream
1/2 Cup Grated Cheese
1/2 tsp Salt
1/2 tsp Basil
Paprika for dusting
Combine ingredients for crust in a large bowl. When thoroughly mixed, form into a crust in a 9 inch pie dish, pressing down the bottom but not the sides. Bake at 400F for 30 minutes. Cover and continue baking for another 10 minutes. While crust is baking, prepare the filling; Saute onion, garlic, salt, pepper, and basil until translucent. Add broccoli, stir and cover, cooking about 5 minutes, or until tender. When the crust has finished baking, spread half of the cheese on the bottom of the crust. Spread cooked vegetables on top, and sprinkle remaining cheese on top. Beat eggs and milk together and pour over top. Dust with Paprika. Bake uncovered at 375F for 35 minutes.