Low-carb

Perfect Salmon with Roasted Vegetables

My childhood friend, Pam, hosted and enjoyed many guests for her son’s Aufruf  (literally meaning “calling up”) Shabbos.  It was an exciting Shabbos for Pam, her husband Ron and her family, as her son, Ariel, is getting married this week.

It is customary for a Jewish groom to be called up to recite a brocha (blessing) on the Torah in synagogue on the Shabbos before his wedding.  Pam’s guests joined the family and Ariel in synagogue Shabbos morning for a beautiful davening and kiddush.

I prepared a delicious fillet of salmon that Pam served for Seuda Shlishis (third meal on Shabbos afternoon).  It is one of those stunningly colorful main dishes that can be prepared in one pan and served so easily as a showstopper buffet option. It was so simple to prepare and oh, so beautiful and delicious.

This dish can be served cold, warm or room temperature and can also be prepared in individual portions.

salmon with roasted vegetables on platter

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Simply the best cholent…with low-carb ingredients

Tzippy Respler

Don and I are still on a low-carb diet.  During the week, we try to eliminate carbs almost completely.  On Shabbos, we allow ourselves to enjoy a small amount of challah at each meal, but still try to adhere to the low-carb protocol as much as possible.  Cholent is a challenge, because it is generally prepared using high-carb ingredients like potatoes and barley.  Over the past few months, I have experimented with lots of different ingredients, until I finally have an option that tastes great and is mostly low-carb.

To satisfy the rest of the family, I often put in lentils, barley and some potatoes, but Don and I only choose the vegetables that conform to our diet.  When I do that, I try to leave most of the low-carb vegetables whole or in large chunks, so that Don and I can easily find them.

low-carb cholent

I like to cook a well-marbled roast right in the cholent.  The fat content is important, so that the meat stays moist and does not dry out during the long cooking process. I take the roast out right before serving and place it on a separate plate.  I use two forks to shred the beef, putting them facing each other at the center of the roast and pulling toward the edges.  I  serve the meat on a separate platter from the cholent.

INGREDIENTS

1 zucchini, scrubbed and cut into large slices
1 turnip or kohlrabi, cut into cubes
2 cups whole mushrooms
3 stalks of celery, scrubbed and cut into large slices
2-3 garlic garlic cloves, whole or minced
2 Potatoes, peeled or scrubbed and cut into large pieces (optional)
1-2 cups of cauliflower, riced in food processor (see kosher notes)
1 cup beans, soaked overnight or canned and drained (may omit for gluten-free)
2 small whole onions, peeled
1/2 cup barley (optional)
1/2 cup lentils (optional)

1 generous squirt ketchup  (optional)
2 teaspoons salt
1 teaspoon pepper
paprika

kishke, wrapped in parchment paper
small brisket, deckel or brick roast

DIRECTIONS

Place vegetables in crockpot Friday morning.  Add rest of ingredients and combine gently.

 Fill crockpot with water until ingredients are completely covered plus 1 inch more of water.  Make sure to leave at least one inch of space between top of water level and top of pot.

Place small brisket on top of cholent, submerging only slightly in cholent liquid.
low-carb cholent with meat
Cover crockpot and turn crockpot on high until right before Shabbos begins (Friday at sundown).  Then, lower crockpot to your favorite Shabbos setting (see notes).  My crockpot stays on high, perhaps yours will need to be on auto or medium setting.
Enjoy this delicious cholent Shabbos morning for lunch.   I remove the meat from the top of the cholent,  placing it on a separate platter.  I take two karge forks and place them with the tines facing each other at the center of the roast.  I pull the meat toward the edges, creaing a shredded beef dish.  I them serve the rest of the cholent in a serving bowl, taking acre to keep the low-carb vegetables whole and esy to find.

VARIATIONS

To create a gluten-free version, replace the barley with brown sushi rice

Add onion powder, zatar, garlic powder, or your favorite spice for a zestier alternative

KOSHER NOTES

Kosher laws disallow the eating of  any whole insects and therefore cauliflower require a process of soaking, rinsing and in some cases, grinding.  Kashrut authorities differ somewhat on the proper checking of cauliflower.  This blog was not designed to be your kosher authority, so please consult your local rabbinic authority regarding using cauliflower.

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Simple Low-Carb One-Pan Shwarma Chicken with Rainbow Roasted Vegetables

This shwarma chicken recipe transports me to those amazing shwarma places all over Israel. Although the shwarma flavor of this dish is reminiscent of Israeli Shwarma often served in pita or lafa, this recipe is low-carb since the shwarma is surrounded by gorgeous roasted vegetables instead of a bread pocket.

This recipe combines the magical flavor of shwarma chicken with the fresh and colorful flavors and textures of rainbow roasted vegetables. This low-carb main dish is simple and quick to prepare and tastes just heavenly. Best of all, cleanup is a cinch because everything is roasted in one pan.shwarma chicken with roasted vegetables 2 (more…)

Kaitlyn’s Simple and Spicy Roasted Green Beans

I recently hosted Sheva Brochos (wedding after-party with seven blessings) for Gila and Shimshon. I wanted a simple, delicious and green side dish that would stand up well on a buffet. My daughter, Kaitlyn, suggested this simple and spicy roasted green bean recipe.

She suggested using Trader Joe’s fresh Haricot Verts (French Green beans).  They come in a two-pound package with the beans already trimmed.  I used frozen french green beans.  It can be made either way, with fresh or frozen.  French green beans are slimmer and longer than standard green beans, so if you use regular green beans, you may have to adjust the roasting time and roast them for a bit longer.

Kaitlyn used the Dorot-brand frozen cubes of garlic and chili, four each.  I used chili powder and fresh minced garlic, instead.

It was simple. It was green. And, it was delicious.

roasted green beans with drizzle

Here is the recipe: (more…)

A Simple One Pot Meal: Low-Carb Cauliflower Couscous with Chicken

cauliflower couscous-in wavy serving bowl

 

I am still on a low-carb high-protein diet and I am feeling great.  I am always on the lookout for low-carb options that mimic the texture of carb-heavy foods that I once craved.  Cauliflower is an excellent ingredient to mimic the texture of rice, potato and/or couscous.

I have developed a recipe for cauliflower couscous with chicken  and vegetables.  It is simple.  It is low-carb  and nutritious.  Best of all, it only requires one pan.

 

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DIY Everything Mix Topping: Perfect for Breadsticks and Challah

Now that Pesach (Passover) is behind us and chometz (leavened food items) are back on the menu, I would like to highlight a week of challah and bread-related recipes.  Over the next few days we will count down to our first Shabbos after  Pesach with challah.

Many people who don’t ordinarily prepare home-baked challah choose to bake  Schlissel (key) Challah for the first Shabbos after Pesach in merit for a financially successful year. They either bake the challah in the shape of a key or insert a foil-wrapped house key into the center of one challah.

I posted my own go-to challah recipe Simply the Best Challah Recipe…ever! several months ago.  Yesterday, I posted the special blessings to say when preparing the challah: Divine Challah: Blessings to Nourish the Soul.  Today, I will help you prepare a simple everything topping for your favorite bread or challah recipe.

As you can imagine, we are not a plain vanilla type of family.  We like our food  with loads of flavor and personality.  When we order bagels, of course, we tend to order the everything bagels, the ones with all the toppings.  We love that everything topping sprinkled on all types of baked items, like challah, breadsticks and even savory puffed pastry items like deli roll.

In a comment from Simply the Best Challah Recipe…ever!, my aunt posted her everything topping recipe.  Tante Sari explained that she prepares this topping in batches and stores it in a spice jar with a shaker top.  That way, when she bakes her challah, it is readily available.

everything topping in salt cellar

Of course, you can purchase an everything mix topping in many specialty stores.  The advantage of making this one yourself is that it is more cost-effective and you can tailor the proportions yourself.

Here is Tante Sari’s everything topping: (more…)

Simple Celery and Mushroom Crockpot Soup

My kids have been getting tired of all the pureed soups that I have been preparing over the past few months.   I have decided to surprise them with a vegetable soup that is not pureed, so that they can enjoy all the different textures of the vegetables.

mushroom celery soup

Here is the simple, delicious and low carb recipe, suitable for Passover:

 

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Simple Greek Salad

One of our mainstays for Chol Hamoed Pesach is Greek Salad. I usually serve the olives on the side, since I have olive-lovers and olive-haters among my crew. It really is a main dish salad, very nutritious and filling.  Best of all, it is simple to make.

 

greek salad

INGREDIENTS
1-2 small cucumbers, scrubbed and sliced
1 colored pepper, diced
1 pint grape tomatoes and/or 1 large tomato, halved or diced
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, crumbled
1/2 cup pitted olives (optional)

DRESSING
1-2 cups shredded romaine lettuce
1-2 cloves minced garlic or garlic pepper
1 teaspoon dried oregano (optional)
1/4 cup cider or wine vinegar or lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

Whisk or shake the dressing ingredients. Pour the dressing over the vegetables. Add the feta and olives and toss lightly.

Atkins Baked Meatballs with Cauliflower

For Pesach (Passover) this year, I am trying to tailor my original recipes to meet the criteria of my low-carb diet.  For the holidays, I usually prepare baked meatballs.  I find that they are simple to prepare, delicious and kid-friendly.

I love the baked method because it allows me to remove all the fat that drips off during the baking process and to season the meatballs later any way I choose.  After baking, I simply freeze the meatballs in small batches in  plastic zipper bags.  Before each meal, I just place them in a tightly-covered baking pan coated with my favorite sauce.  I reheat them at 375 degrees F for 30-40 minutes and they are perfect.

To accommodate our low-carb diet, I simply replaced my crumb filler with cauliflower couscous.  It is simple.  It is delicious.

baked meatballs

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Simple and Succulent Make-Ahead Brick Roast

We travel to Israel for Pesach (Passover) and I bring my already-prepared meats with us.   I kasher (make ready for Passover) my kitchen and ovens for one day and prepare all of my meats, slice them and then deep-freeze them in advance of my trip.  It allows me to enjoy the Yom Tov (holiday) time spent in Israel without all of the heavy cooking required for our large seder and Yom Tov meals there.

My favorite make-in-advance cut of meat is Brick Roast, also sometimes called French Roast.  It is a meaty, well-marbleized, tender and delicious cut of meat.  I find that it is easy to prepare because it is shaped like a brick: rectangular and evenly thick from end to end.

brick roast sliced

I made five brick roasts for my upcoming Pesach trip.  The roasts were simple to prepare and they came out delicious.  Best of all, once they are sliced, they freeze beautifully.

Here is the recipe: (more…)

Low-Carb Cauliflower Onion Soup

Don and I are still on a high-protein, low carb diet. We are finding that soup is very nourishing and satisfying, helping us to curb carb-cravings. For these reasons, I try to start a soup in the crockpot just about every morning. I eat the soup as my afternoon snack and Don usually enjoys it when he comes home as an early dinner meal.  Today’s soup is a take-off on potato leek soup.  I have created a cauliflower-onion soup,  so similar in color, texture and flavor to potato-leek, but truly low in carbs. (more…)

Baked Spaghetti Squash with Sauce and Cheese

Davida and her friend, Chava, made dinner for themselves this week.  They looked around the kitchen and found a spaghetti squash sitting on the counter.  They roasted it, scraped it, filled it with sauce and cheese and then rebaked it just until the cheese melted.

It was a simple and delicious meal, gluten free and kosher for Passover.  I think it will be one of my new favorites, too.  Thanks, Davida and Chava!

spaghetti squash in shell (more…)

Simple and Delicious Low-Carb Basil Pesto

 

I love pesto served with chicken, fish or pasta.  This recipe is simple and beautifully fresh and green.  It can be prepared quickly and can really wake up grilled chicken, fish or boiled pasta.

It is important to make sure that the basil is dry before preparing the pesto, so that the pesto remain bright green.

It is simple.  It is delicious.  It really adds the wow to simple dishes.

 pesto sauce in purple container

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Simple Low-Carb Broccoli Crust Pizza: Perfect for Passover

brocolli pizza crust-in ovenCauliflower rice has become the rage as an ingredient in faux fried rice and as a low-carb pizza crust alternative.  As an experiment, I tried similar adaptations of broccoli and have found it to work beautifully.

My family is always looking for something delicious and nutritious to eat on Erev Pesach (the eve and day before Passover begins).  Since we cannot eat bread and it is customary not to eat Matzo until the seder, it is a challenge to find satisfying foods that will keep everyone full until the seder begins later in the evening  evening.

I have created this delicious low-carb broccoli pizza recipe, suitable for Pesach.  It is a simple pizza to prepare and pretty much fool-proof, as long as you keep the crust as dry as possible.  It is important to squeeze out any liquid before baking and to layer the cheese on before any sauce to keep the crust as dry as possible.  Feel free to experiment with different toppings.

It is simple.  It is delicious.  It will create a wow for your family this Erev Pesach.

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A Rare Treat: Simply Perfect Seared Ahi Tuna

ahi tuna on plate

Leah recently prepared dinner for us.  It was simple, luxurious and beautiful…and one of my favorite dishes.  She created perfectly seared  Ahi tuna, rare and delicious.

Ahi tuna preparation must start with a fresh piece of sushi-grade fish and must be seared carefully until just rare.  If done right, it takes almost no time and is delectable.   If it is cooked for even a bit too long, it becomes tough and unpleasant.

Leah nailed it and here is her recipe…

 

INGREDIENTS

Sushi grade Ahi tuna (about one inch thick)

1/2 tablespoon butter or extra virgin olive oil

cracked peppercorns or coarsely ground black pepper

1 teaspoon Kosher salt

 

DIRECTIONS
Pat tuna dry and sprinkle all four sides with salt and  coating of cracked peppercorns or coarse black pepper.In a saute pan or frying pan, heat the oil or butter over medium-high heat until the pan is hot.  Add the tuna and sear for one to two minutes on each long side. Turn tuna to sear the short sides for just a moment. Remove tuna from pan and let rest for a few minutes.  Carefully slice against the grain. Enjoy!

 

NOTES

Serve with lemon or lime and a bright green vegetable like steamed broccoli or  bok choy.

Alternatively, deglaze pan by quickly sauteing scallions, mushroom or bok choy immediately after removing the tuna.  The vegetables will absorb the delicious flavor of the ahi tuna and will make the perfect accompaniment.

Serve with spicy mayo sauce.  Stay tuned to this blog for an easy and delicious recipe.

ahi tuna on plate

 

Recipe, plating  and photo credits to Leah Respler

Simple Cabbage Kugel

Most Pesach (Passover) recipes are heavy on the potatoes and eggs.  I have been trying to discover new ingredients that fit within my low-carb diet that can be used for Pesach (Passover).   Cabbage is one of those simple, inexpensive and delicious ingredients that was right under my nose all the time.

This cabbage kugel recipe was simple to make and delicious.

cabbage kugel (more…)

Blackened Atkins Low-Carb Tilapia Fillets

I wanted to develop a delicious low-carb tilapia recipe for our Friday night appetizer as an alternative to the salmon fillets that we have been eating on our new diet.  Don will only eat tilapia if is fried and with our new low-carb high-protein diet, there are so few choices for fry coatings.  This recipe is simple, delicious, juicy and so quick to prepare.  It is best served with a wedge of lemon.

I  coated the tilapia in a spice rub created from all my favorite spices and fried each piece. It smelled so delicious that even my non-dieters came to the kitchen to try a piece as it came out of the pan. Nobody missed the bread crumbs and everyone could not believe that the coating was carb-free.  Best of all, it will be a terrific Pesach (Passover) recipe, too. (more…)

Simple and Passover-Ready Individual Mushroom Onion Quiches

My friend’s daughter, Gila, is getting married and her friends planned a shower for her.  I volunteered to make a dairy Onion-Mushroom Quiche.

Since the shower guests may be arriving at different times, I thought that it would be best to prepare individual mini-quiches.  That way, the platters would look complete all evening and the individual quiches could be easily warmed up as needed.

This is one of my favorite go-to recipes.  It is simple.  It is low-carb.  It is suitable for Passover and an excellent Chol Hamoed (Passover intermediate days) dish.  Serve it up with a fresh green salad and it is a winner!

quiche-baking in oven

 

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Low-Carb Snacks: Simply Made with Love

Now that Don and I are on this low-carb, high-protein diet, we have encountered some challenges.  We realize that having snacks prepared and measured out in advance is key. Knowing that the snack is ready to eat at responsible intervals  helps curb cravings and satiate our appetites.

We had hoped to find some ready-made protein bars that meet the diet protocol and are certified kosher.  Alas,  we have not been successful in finding kosher protein bars that have low enough carbs and are readily available in our area.

Don and I struck a deal.  I will prepare most of the meals if he prepares the snacks in advance, either daily or weekly.  I purchased some ingredients and he did a terrific job, filling the fruit bins of our refrigerator with these pre-measured snack choices.  Now, each day, we can easily enjoy the snacks that he prepared at regular intervals and we are nailing this diet!

Here are some of our favorite low-carb snacks, prepared and measured out by Don:

 

Radishes: scrubbed and cut into wedges

Medium Size Pickle: skewered onto a stick

Small ripe avocado, bagged with a lemon wedge and plastic knife (to share)

avocado with lemon.jpg

Macadamia Nuts: 8-10 nuts per snack

macadamia nuts

Celery Sticks: scrubbed and sliced into sticks

celery sticks

Sugar Snap Peas: rinsed

Baby Peppers: rinsed whole or with tops and seeds removed

snow peas

Zucchini sticks: scrubbed and sliced into sticks

Cucumber sticks: scrubbed and sliced into sticks

Simple and Spiralized Salami Slinky: Three Ways

For our Purim seuda (festive meal), I wanted to prepare something that would be original, interesting to serve and fun enough for the kids.  I set up a dinner buffet with a carving station.  I wanted something that could be baked right in the oven with the other meats.  I came up with this simple and spiralized salami recipe.

The key to creating the spiral is to use the longest chopsticks that you own.  The skewered chopstick is threaded into the salami and the salami is cut in one long spiral, all the time turning the salami as you cut.  What you are left with a type of salami “slinky”.

I prepared this recipe with three different sauces.  The last two sauces can be used for Pesach (Passover) with Kosher for Passover sauce ingredients.

baked spiarlized salami-ingredients

 

INGREDIENTS

salami
1 or 2 long chopsticks

SPICY LOW-CARB SAUCE

4 teaspoons soy sauce
1/4 cup mustard
squeeze of sriracha

SWEET SAUCE

1/4 cup marmalade or jam
1/4 cup barbecue or chili sauce
splash of orange liquor (optional)

PASSOVER SAUCE

1/4 cup marmalade or duck sauce
squeeze of ketchup
2 cloves minced garlic or garlic powder
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Simple Baby Arugula Salad with Red Peppers, Tomatoes and Avocado

arugula salad for mason jar-tossed up close

 

I love the dark green color, peppery taste and crisp texture of baby arugula. It is one of those ingredients that has its own audacious personality and must be bought as fresh as possible. It is one of those love-hate greens: some love it and others cannot tolerate its assertive flavor. I embrace it for exactly what it represents, a super green that comes with its unique dose of attitude. Perhaps, living in the New York area has transformed my Midwest timidness into an appreciation for the assertive.

Baby (or wild) arugula has beautifully shaped leaves and is very low in Cholesterol. It is a good source of protein, thiamin, riboflavin, Vitamin B6, Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium and Manganese. It is simply a green with wow powers.

This baby arugula salad uses an assortment of tomatoes and red peppers. It takes slivered celery slices and some small cubed avocado. It is served with just a light drizzle of dressing so as to preserve the freshness of the baby arugula greens.

I usually try to eliminate or reduce the oil in salad dressings. I find that the spices and acid components of dressings are essential for flavor and most of the time, the oil is unnecessary or can be greatly reduced.

The dressing for this salad is best made by sprinkling the spices and drizzling the liquid ingredients directly on the vegetables right before serving. That way, the salad remains light, fresh and not weighed down by the dressing. Any additional toppings (see variations) should be sprinkled on after the dressing and then tossed right before serving.

arugula salad for mason jar-tossed

 

INGREDIENTS

2-4 cups of Baby or Wild Arugula, soaked, rinsed and cut/torn into bite size (see notes below)
Any combination of the the following vegetables:

peppers, any color, cut into small strips
cucumbers, scrubbed and cut into slices
small heirloom, cherry or grape tomatoes, cut in half
celery, cut into thin slices

DRESSING

Kosher salt, sprinkle generously
Coarse black pepper, just a pinch to taste
Balsamic vinegar, lightly drizzled
Olive or canola oil, lightly drizzled (optional)

 

 

arugula salad for mason jar-before tossing

DIRECTIONS

Right before serving, sprinkle salt and pepper on top of vegetables. Lightly drizzle with balsamic vinegar and oil. Toss all salad ingredients together. Enjoy!

 

KOSHER NOTES

Kosher laws disallow the eating of any whole insects and therefore most greens require a process of soaking, rinsing and in some cases, pureeing. Kashrut authorities differ somewhat on the proper checking of leafy vegetables. This blog was not designed to be your kosher authority, so please consult your local rabbinic authority regarding using greens such as arugula.

VARIATIONS

For a lighter flavor, substitute cider vinegar, lemon juice or lime juice for balsamic vinegar

Add any of the following additional toppings and sprinkle on after the dressing and toss right before serving

hearts of palm, well-drained and cut into thin slices
almonds or pine nuts, chopped

Dressing may also be made in advance and refrigerated.

Serve salad with strips of grilled or fried chicken cutlets and top with spicy mayo or jalapeno dip

arugula salad for mason jar-serving suggestion

Enjoy!

Simply the Best Low-Carb Zucchini Soup

zucchini soup-ingredients

On my low-carb diet, I often eat soup for lunch. They are filling, hearty and warm the soul. One of the things that I am enjoying and hope to retain once I complete the diet is the idea of making regular times for meals and snacks. I find that I am more satiated by meals and snacks that I anticipate and actively prepare in advance.

I have never made a zucchini soup before and decided to try and create a low-carb one for lunch. The only zucchini soup that I have enjoyed in the past is one made by my friend, Malka, and it is delicious. I hope that this low-carb variety comes close to hers.

Zucchini is a rather bland vegetable, comprised of 95% water. Believe it or not, a whole zucchini has more potassium than a banana and is only about 33 calories. This soup will need sauteed onions and garlic, a rich broth and some fresh herbs to wake up the bland, but nutritious zucchini.  Since zucchini and herbs take very little time to cook, the added benefit of this soup is that it does not take long to prepare, even in a crockpot. (more…)

You Say Tomato…I Say Heirloom Tomato Salad
heirloom tomato saladLeafy salads are fresh and delicious, but take quite a bit of prep time.  Soaking, rinsing and drying lettuce just seems to take forever.  Here is one salad that go from the refrigerator to the table in record time.  It uses an assortment of tomatoes and optional scallions.  Rinse, slice, dice, halve or leave small tomatoes whole. Then, dress it. That’s it.  Period.

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Rainbow Carrot Curls: A Wow Garnish

Trader Joe’s sells bags of organic rainbow carrots.  The carrots come in all hues of the rainbow: dark red, white, bright yellow and the “ordinary” orange carrots.  It is a small splurge, but well worth it in the “wow” factor.

rainbow carrots ingredients

These carrots are low in calories and powerful in vitamin A and antioxidants. Rainbow carrot curls will add a pop of color and a delicious flavor to your plating.  Here is the simple technique to create rainbow carrot curls.

 

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Kale and Cabbage Kugel: a Pareve Souffle

I grew up believing that spinach was the most powerful vegetable in the universe (remember Popeye?) I have raised kids in a generation that views kale the same way that we viewed spinach. Kale is the new spinach.

My daughter, Leah, loves kale. To keep her happy (and healthy), I try to always have a large bag of kale available for her in the freezer. I buy a large package of fresh kale, clean it and store it in the freezer. Then, it is available for all her favorite kale recipes. She uses kale in smoothies and pesto and she has tried to convince the rest of the family to love it, too. Some of us will eat it and others are just not there…yet.

Leah developed this kale and cabbage kugel recipe using some of her favorite ingredients. It is bright, green and healthy.

If you prefer spinach, you may substitute spinach for some or all of the kale.

kale and cabbage

INGREDIENTS

Oil for sauteing
2 cups cabbage
1 large onion
2-3 cloves garlic (optional)
2 cups of kale or spinach (see kosher notes below)
4-5 eggs
2 tablespoons cider vinegar
1-2 teaspoons salt
Pepper to taste

kale cabbage kugels in oven

DIRECTIONS

Preheat oven to 350 degrees.

Grease a large baking dish.  Saute onions, garlic and cabbage until soft and golden brown (about 20-25 minutes).  Puree kale with eggs, vinegar and seasonings in food processor or blender.

Combine cabbage mixture with kale and egg mixture.  Pour mixture into Pyrex or baking pan.  Bake kugel 30-40 minutes.

 

VARIATIONS

Sprinkle nuts, crumbs or crispy fried onions on top of mixture before baking for an extra bit of texture and crunch.

 

KOSHER NOTES

Kosher laws disallow the eating of  any whole insects and therefore most greens require a process of soaking, rinsing and in some cases, pureeing.  I have found that flat-leafed greens like baby spinach and flat-leaf  kale are much easier to check for insects than their curly-leaf counterparts.  Kashrut authorities differ on the proper checking of leafy vegetables and some disallow the use of spinach and kale altogether.  This blog was not designed to be your  kosher authority, so please consult your local rabbinic authority regarding using and preparing greens such as spinach and kale.

kale cabbage kugel x2

kale cabbage kugel with onions

Recipe, Baking and Photo Credits: Leah Respler