goldd
Tue, May-02-06, 10:50
I realize there is a great recipe thread somewhere on here, but I haven't found it yet. I thought I'd start one up and see what happens. I'm a "newbie" (about 2 months on SBD, having read the book, and five pounds lost so far, with lots of up and down in there, plus I've lost .5 inches everywhere in the past month; except my thighs, where I've gained .5 inch because I've been training for a race and thus running alot, my thighs always get a bit bigger with the running (but really toned, fabulous!). Anyway, onto the recipe thing. I thought I'd start us off with a great one I discovered this Passover. And then we'll see where we go. It's good to have lots of new ideas, so perhaps everyone might like to contribute something new every week or two? The good thing about this recipe is that it is not that hard to make, it lasts for more than one day, and you can play around with it to make it higher in protein, or lower in cholesterol, or change the taste by adding cheese...I haven't tried these things, but you could! The original recipe needs more salt than on the list, for taste, but I let people salt their own. If you like, you could up it to 2 tsp. Here it is...it is from the Spring, 2005 issue of Bon Appetit magazine, "Elegant Passover" section. Substitute corn flake crumbs for the matzoh meal, or perhaps flax seed meal would work. Let me know how you like it! I've served this as a potato-substitute side dish, but the other day I made it for the family's dinner, and served with a great big salad. It has enough substance to be a vegetarian main course, like a quiche but without the crust. --DG.:)
CAULIFLOWER-LEEK KUGEL (CASSEROLE) WITH ALMOND-HERB CRUST
Coarsely mashed vegetables are the main ingredients in this utterly surprising -and irresistible-kugel.
8 servings
8 cups cauliflower florets (from 2 med heads caul.)
6 tablespoons olive oil, divided
4 cups coarsely chopped leeks (white and pale green parts, from 2-3 large)
6 tablespoons unsalted matzo meal (or replacement meal/crumbs)
3 large eggs
1/2 cup chopped fresh parsley, divided
1/2 cup chopped fresh dill, divided
1 1/2 teaspoons salt (I'd use more)
1/2 teaspoon coarsely ground black pepper
1/3 cup almonds, toasted, chopped
(I use the food processor to chop the almonds coarsely)
Cook caul in lrg pot of boiling salted water until tender, about 10 min. Drain, transfer to lrg bowl and mash coarsely with pot. masher.
Heat 3 T of oil in heavy large skillet over med-high heat. You could use a non-stick skillet and reduce the oil or spray with PAM. Add leeks and saute until tender and just beginning to color, about 5 min. Add leek mixture to caul. Mix in meal. Beat eggs, 1T of the parsley, 1T of the dill, salt and pepper, in small bowl and then stir in the mixture to the caul mixture.
Brush 11x7 in. baking dish with 1T oil (I substitute spraying with PAM). Spread caul mix evenly in prepared dish. Mix almonds, remaining parsley and remaining dill, and 2 T of olive oil in med bowl to blend. Sprinkle this mixture over the top of the kugel. (Can be made 8 hours ahead. Cover and chill.)
Preheat oven to 350F. Bake kugel uncovered until set in centrer and beginning to brown on top, about 35 min. Let stand 10 mins. I made this in a larger baking pan the first time, and it makes it thinner and crispier, but either way it's great.
CAULIFLOWER-LEEK KUGEL (CASSEROLE) WITH ALMOND-HERB CRUST
Coarsely mashed vegetables are the main ingredients in this utterly surprising -and irresistible-kugel.
8 servings
8 cups cauliflower florets (from 2 med heads caul.)
6 tablespoons olive oil, divided
4 cups coarsely chopped leeks (white and pale green parts, from 2-3 large)
6 tablespoons unsalted matzo meal (or replacement meal/crumbs)
3 large eggs
1/2 cup chopped fresh parsley, divided
1/2 cup chopped fresh dill, divided
1 1/2 teaspoons salt (I'd use more)
1/2 teaspoon coarsely ground black pepper
1/3 cup almonds, toasted, chopped
(I use the food processor to chop the almonds coarsely)
Cook caul in lrg pot of boiling salted water until tender, about 10 min. Drain, transfer to lrg bowl and mash coarsely with pot. masher.
Heat 3 T of oil in heavy large skillet over med-high heat. You could use a non-stick skillet and reduce the oil or spray with PAM. Add leeks and saute until tender and just beginning to color, about 5 min. Add leek mixture to caul. Mix in meal. Beat eggs, 1T of the parsley, 1T of the dill, salt and pepper, in small bowl and then stir in the mixture to the caul mixture.
Brush 11x7 in. baking dish with 1T oil (I substitute spraying with PAM). Spread caul mix evenly in prepared dish. Mix almonds, remaining parsley and remaining dill, and 2 T of olive oil in med bowl to blend. Sprinkle this mixture over the top of the kugel. (Can be made 8 hours ahead. Cover and chill.)
Preheat oven to 350F. Bake kugel uncovered until set in centrer and beginning to brown on top, about 35 min. Let stand 10 mins. I made this in a larger baking pan the first time, and it makes it thinner and crispier, but either way it's great.