I never used to understand why Jewish women always served kugels. They seemed so dull and unhealthy. Then I had children, and I understood. It's because kugels are so easy to make. Simply prepare the main ingredient, dump everything else in, mix, pour into a pan and bake. So...here's the basic recipe for just about any simple kugel...but I'm never content with simple traditional stuff...so look for more interesting kugels -- coming soon!
Ingredients:
* 2 & 1/2 cups of just about any fresh or frozen vegetable.
* 2 level Tbsp. onion soup powder (The onion soup power seems to be the flavoring trick - look for brands without MSG to make it a bit healthier)
* 3/4 cup mayonnaise (I use hellman's olive oil may. It's trans-fat free. You can also use oil!)
* 3 eggs, beaten
* 1/4 cup self-rising flour
* 1/2 tsp. garlic powder, paprika, pepper - if desired.
Directions:
* Steam the vegetable if fresh and chop or puree.
* If vegetable is frozen, defrost and chop or puree.
* Lightly spray a casserole dish, square baking pan, or pie dish with nonstick spray or oil.
* Mix all ingredients together and pour into pan.
Bake in a 350 deg. oven for 40-50 min. or till light brown on top.
Tip: I often bake my kugels in muffin pans or mini muffin pans for easy serving. Leftovers freeze nicely for next shabbos. The roses shaped, flexible, muffin pans make for a lovely presenation.
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