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| Buttermilk Noodle Kugel |
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| Norene Gilletz |
Previously on my blog, I shared the pleasures of visiting Norene Gilletz, Canada's top kosher cookbook author, in her home. I don't think my experience would have been the same if we didn't get to indulge in her late mother's Buttermilk Noodle Kugel (קוגל kugl). For those who are unfamiliar, kugel is a baked Ashkenazi Jewish pudding or casserole, similar to a pie, most commonly made from eggnoodles (Lokshen kugel) or potatoes, though at times made of zucchini, apples, spinach, broccoli, cranberry, or sweet potato. It is usually served as a side dish on Shabbat and Yom Tov. (Wikipedia)
Norene made a delicious kugel with noodles, a recipe that can use any type of noodle, especially delicious with rice noodles. This recipe makes a delicious meal for Thanksgivukkah.
INGREDIENTS (Serves 12, keeps 2 to 3 days in the refrigerator and /or freezes well unless you use rice noodles)
- 1 pkg (12 oz/ 375 g) rice noodle OR medium noodles (yolk free are fine)
- 4 eggs (or 2 plus 4 egg whites)
- 1 cup of cottage cheese
- 3 Tbsp sugar (or granular Splenda)
- Salt to taste
- dash ground cinnamon (optional)
- 4 cups of buttermilk
DIRECTIONS
- Cook noodles according to package directions. Drain and rinse well. Return noodles to saucepan.
- Steel blade food processor: Process eggs with cottage cheese until blended, 12 50 15 seconds.
- Add to noodles along with remaining ingredients and mix well.
- Pour into sprayed 9 X13 inch glass baking dish
- Bake in preheated 375°F oven for 50 to 6 minutes, until golden brown. Serve hot.
122 calories, 14.8 carbohydrates, 0.3 Fiber, 9 g protein, 3.1 fat.
From The New Food Processor Bible, Norene Gilletz, 2011, fourth edition)
From The New Food Processor Bible, Norene Gilletz, 2011, fourth edition)
