For my Yiddisha buddies and Goyisha friends...
03/19/03 12:03 PM
Hi, y'all - here's a recipe I found (I haven't made it) in a recipe book that my WW Leader gave me for helping her out in our local meetings. It also has other ethnic recipes in it too.
POTATO AND ONION KUGEL
Kugel is a potato or noodle pudding that's most often served as a side dish. We've ligtened the classic potato version without sacrificing a bit of flavor, by mashing buttery-tasting Yukon Gold potatoes with sweet carmelized onions and fresh herbs.
4 med Yukon Gold or russet potatoes, peeled and quartered 3/4 tsp salt 2 tbsp olive oil 2 med onions, thinly sliced 2 tsp minced garlic (or more) fresh ground pepper to taste 1/2 c FF chicken broth 2 eggs* lightly beaten 2 egg whites* lightly beaten (*or probably 4 egg beaters lightly beaten) 1/2 c matzo meal 1 tsp baking powder 1 tsp minced fresh chives 1 tsp finely chopped flat leaf parsley 1 tsp finely chopped fresh thyme
1. Preheat oven to 350. Spray nonstick 8" square baking pan with nonstick spray. Set aside.
2. Bring the potatoes, 1/2 tsp of the salt and enough water to cover potatoes to a boil in large saucepan. Reduce the heat to simmer, covered until potatoes are tender (15-20 min). Drain and mash. Transfer to large bowl.
3. Meanwhile, heat large nonstick skillet over low/med. Swirl in oil, add onions, garlic, remaining 1/4 tsp salt and pepper. Cook stirring freq until onion mixture is softened and golden, about 15 min.
4. Add onion mixture, broth, eggs, matzo meal, baking powder, chives, parsley, and thyme to potatoes. Stir until blended. Spread mixture in the prepared baking pan. Bake until the kugel puffs and browns (30-35 min).
Per serving (1/2 cup): 180 cal 1 g fat 53 mg chol 180 mg sod 32 g carb 4 g fib 4 g pro 24 mg cal
WW points = 3 (less with all egg beaters)
PS - for my Yiddisha buddies out there, I've never had Potato Kugel--my Mom used to make Noodle Kugel that I thought was just great--sweet, cinnamon-y and wonderful.
"Anything Chocolate"...that is all!