1,000 Jewish Recipes (251 page)
Read 1,000 Jewish Recipes Online
Authors: Faye Levy
3.
Toss with 2 to 4 tablespoons melted butter. Stir in cottage cheese, sour cream, egg yolks, 4 tablespoons sugar, grated lemon rind, salt, and raisins. Gently stir in pear mixture.
4.
Beat egg whites in a large bowl until soft peaks form. Add remaining 2 tablespoons sugar and beat 30 seconds or until stiff and glossy. Gently fold
1
â
4
of whites into noodle mixture; fold in remaining whites.
5.
Transfer noodle mixture to baking dish. Sprinkle with remaining melted butter. Bake about 50 minutes or until puffed and golden brown. Serve hot or warm.
By using fat-free cottage cheese and sour cream, and flavoring the kugel with fresh lemon juice and grated rind as well as vanilla extract, you will have a tasty, cholesterol-free, almost fat- free kugel. I include just a little oil to moisten the noodles. Whipped egg whites give the kugel a pleasing, light texture. If you would like an accompaniment, serve this kugel with
Easy Honey-Vanilla Sauce
,
Strawberry Sauce
,
Fresh Plum Sauce
, or
Pears in Vanilla Syrup
.
8 ounces wide yolk-free noodles
1 to 2 tablespoons vegetable oil
3
â
4
cup nonfat cottage cheese
1
1
â
2
cups nonfat sour cream
6 tablespoons sugar
1
1
â
2
teaspoons grated lemon rind
1 tablespoon strained fresh lemon juice
2 teaspoons vanilla extract
5 large egg whites
1.
Preheat oven to 350°F. Lightly oil a deep 8- to 10-cup baking dish or spray with oil spray.
2.
Cook noodles in a large pot of boiling salted water uncovered over high heat, stirring occasionally, about 5 minutes or until nearly tender. Drain, rinse with cold water, and drain well. Transfer to a large bowl. Toss with vegetable oil. Stir in cottage cheese, sour cream, 4 tablespoons sugar, lemon rind, lemon juice, and vanilla.
3.
Beat egg whites in a large bowl until soft peaks form. Add remaining 2 tablespoons sugar and continue beating 30 seconds or until stiff and glossy. Gently fold
1
â
4
of whites into noodle mixture; fold in remaining whites.
4.
Transfer noodle mixture to baking dish. Bake about 50 minutes or until puffed and golden brown. Serve hot or warm.
COUSCOUS
 or
Â
Prepared this way, you can have a side dish of couscous on the table in no time. The taste of the couscous depends on the stock you use. It's a great accompaniment for fish, vegetables, chicken, or meat. It's also delicious spooned into chicken soup.
2 cups vegetable, chicken, or meat stock or water
1 tablespoon vegetable oil (optional)
One 10-ounce package couscous (1
2
â
3
cups)
Salt and freshly ground pepper, to taste
Combine broth and oil, if using, in a medium saucepan and bring to a boil. Stir in couscous, remove from heat, and cover. Let stand 5 minutes. Fluff with a fork before serving. Season with salt and pepper. Mix in seasonings lightly with a fork.
This colorful accompaniment is perfect with roasted turkey, for Purim or for Thanksgiving.
1
â
2
cup slivered almonds
5
1
â
2
cups turkey or chicken stock, or half stock and half water
Two 10-ounce packages couscous (3
1
â
3
cups)
1
â
2
cup dried cranberries
2 teaspoons chopped fresh rosemary or
1
â
2
teaspoon dried rosemary
Salt (optional) and freshly ground pepper, to taste
1.
Preheat toaster oven or oven to 350°F. Toast almonds in oven about 5 minutes or until lightly browned. Transfer to a plate.
2.
Bring stock to a boil in a medium saucepan. Stir in couscous, cranberries, and rosemary. Cover pan. Remove from heat and let stand 5 minutes. Adjust seasoning. Serve sprinkled with almonds.
Toasted walnuts along with intensely flavored walnut oil give this couscous dish a terrific taste. You don't need much of the oil because a little goes a long way. Sautéed mixed peppers and fresh herbs make the golden couscous a colorful and festive accompaniment for baked fish, roast chicken, or vegetable stews like ratatouille.
1
â
2
cup walnut pieces
2 or 3 tablespoons walnut oil
2 peppers of 2 different colors, seeds and ribs discarded, cut into 2 Ã
1
â
4
-inch strips
One 10-ounce package couscous (1
2
â
3
cups)
Salt and freshly ground pepper, to taste
2 cups boiling water
2 teaspoons strained fresh lemon juice
3 tablespoons chopped fresh parsley
3 tablespoons coarsely chopped fresh basil, plus a few small sprigs for garnish
1.
Preheat oven or toaster oven to 350°F. Toast walnuts on a tray in oven about 5 minutes or until very lightly browned. Transfer immediately to a plate.
2.
Heat 1 tablespoon oil in a large saucepan. Add pepper strips and sauté over medium-low heat, stirring often, about 5 minutes or until softened. Add couscous and a pinch of salt and pepper and stir mixture with a fork until blended. Pour boiling water evenly over couscous, return to a boil, and remove from heat. Cover and let stand for 5 minutes.
3.
Fluff couscous with a fork. Drizzle lemon juice and remaining walnut oil over mixture and add parsley, chopped basil, and all but 2 tablespoons toasted walnuts. Toss mixture; adjust for seasoning. Transfer to a serving dish and garnish with remaining walnuts and with basil leaves. Serve hot or at room temperature.
Many of us associate summer cooking with Mediterranean countries but Jewish cooks from Morocco excel in creating cold weather dishes too. This dish is an easy-to-cook version of a complete entree called "couscous," that features couscous pasta (similar to lasagne that features lasagna noodles). Although yellow couscous is the usual choice of Moroccans and you can use it for this dish, I like the nutty taste and added nutrition of whole-wheat couscous. You can find whole-wheat couscous at natural foods stores. Serve hot sauce on the side.
2 tablespoons olive oil
1 large onion, diced
4 large cloves garlic, chopped
1
1
â
2
pounds small red potatoes, quartered
1 medium turnip, diced
1
1
â
2
cups hot water
3 large carrots, sliced
1
1
â
2
teaspoons ground cumin
1 teaspoon paprika
1
â
4
teaspoon hot pepper flakes, or more to taste
Salt and freshly ground pepper, to taste
2
1
â
4
cups vegetable stock, or stock mixed with water
One 10-ounce package whole-wheat or regular couscous (1
2
â
3
cups)
1
â
4
cup currants or raisins
2 cups small cauliflower or broccoli florets
1
â
4
cup chopped fresh cilantro or Italian parsley (optional)
1.
Heat oil in a large, heavy sauté pan. Add onion and sauté over medium heat 5 minutes or until it begins to turn golden. Stir in garlic. Add potatoes, turnip, and hot water and bring to a boil. Cover and cook over medium-low heat 5 minutes. Add carrots and bring to a boil. Reduce heat to medium-low and add cumin, paprika, pepper flakes, salt, and pepper. Cover and cook over low heat 20 minutes, occasionally stirring gently. Remove from heat.