Ready to use your creativity in the kitchen to help your family eat more healthfully? Lets start with potato kugel, something I've started making on Fridays, instead of my Moroccan chickpeas, as part of a lunch that generally includes a sampling of shabbat salads, or a plate of fresh vegetables.
Potato kugel is a staple in many ashkenazic Jewish homes, often prepared in large quantities to serve as a snack Friday afternoon, and then later served on Shabbat either with the meal on Friday night, or with the cholent on Saturday, or both! Potato kugel is one of those comfort foods that many people grow up with and can't get enough of, and while filling and great piping hot, it isn't exactly the healthiest thing on earth on account of lots of white potatoes, oil and white bread crumbs or matzo meal. But guess what, potato kugel can still be quite delicious, and in my opinion even more delicious when a medley of vegetables are used, the quantity of oil is cut down, and one uses quick cooking oatmeal instead of bread crumbs!
And in fact, dear readers, I do believe that kugel is a great place to hide introduce a number of vegetables that kids might not ordinarily eat, but are certainly part of a healthy diet. My plan is to slowly increase the percentage of other vegetables over time, such that I arrive at a potato kugel that is really mostly other vegetables with just a 1/3 or 1/4 of actual potatoes. And that certainly can be done if one uses vegetables that look like potato once peeled and grated, such as zucchini, turnip, and kohlrabi. In the mean time, my kids do expect to see specks of orange in kugel, and think nothing of it, so as of this week, the plan is still working as the kugel was delicious, and devoured!
- 3-4 large potatoes, peeled
- 2 large zucchini, peeled if there may be an aversion to it, shhhh!
- 2 large carrots
- 1 large onion
- 7 eggs
- 1/2 cup (or less) olive oil
- 2/3 cup quick cooking oatmeal
- 1 tblsp salt
- 1 tsp pepper
- sesame seeds to sprinkle on top
Serves: 4-6 as a main dish and 8-10 as a side dish.
Preheat oven to 180C (350F), grate all the vegetables, add eggs, oatmeal, oil, salt and pepper and mix thoroughly. Pour into a 11"x13" baking dish, sprinkle with sesame seeds and bake for roughly one hour or until very brown on top. Some prefer their kugel a little on the runny side inside, which is really the more traditionalt texture, though if you prefer a firmer inside, you may need to cover the kugel with foil and bake longer.
That's it, have fun experimenting, and enjoy this kugel piping hot right out of the oven for a fabulous winter snack!