Friday, August 13, 2010

Potato, Carrot, and Zucchini Kugel: Recipe : bonappetit.com

Potato, Carrot, and Zucchini Kugel: Recipe : bonappetit.com: "Potato, Carrot, and Zucchini Kugel
Kugel is most often made with potatoes or noodles. Here, carrots, zucchini, and two kinds of onions add color and flavor to a potato version.

Makes 8 servings
Recipe by Diane Rossen Worthington
April 2008 Ingredients
5 large eggs
3 medium onions (1 1/4 to 1 1/2 pounds total), peeled, cut into 1-inch pieces, divided
14 green onions, coarsely chopped, divided
5 8-ounce russet potatoes, peeled, cut into 1-inch cubes, divided
2 medium carrots, peeled, cut into 1-inch pieces, divided
1 large zucchini, trimmed, cut into 1-inch pieces, divided
1/2 cup unsalted matzo meal
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup (1 stick) melted unsalted pareve margarine, vegetable oil, or melted chicken fat, divided
Preparation
Position rack in top third of oven and preheat to 400°F. Combine 3 eggs, half of onions, and half of green onions in processor. Blend until mixture is almost smooth and fluffy. Add half of potatoes, half of carrots, and half of zucchini. Blend until vegetables are finely chopped (bits of carrots and zucchini will remain). Transfer mixture to large bowl. Repeat with remaining 2 eggs, onions, and green onions, then potatoes, carrots, and zucchini. Add to mixture in bowl. Whisk in matzo meal, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper, then 1/4 cup margarine.
Brush remaining 1/4 cup margarine over bottom and sides of 13x9x2-inch glass baking dish. Place dish in oven until very hot, about 7 minutes. Pour kugel batter into hot dish. Bake until top is brown and crisp, about 1 hour.
Cut kugel into squares; serve hot alongside brisket."

Edamame Succotash Recipe - MyRecipes.com

Edamame Succotash Recipe - MyRecipes.com: Edamame makes a hearty addition to this summer staple. If you can't find frozen, shelled edamame (green soybeans), substitute the more traditional lima beans. Serve with a baguette and Neufchâtel cheese.
Yield: 4 servings (serving size: 1 1/4 cups)


Ingredients
1 slice center-cut bacon
1 tablespoon butter
2 cups chopped sweet onion
2 cups fresh corn kernels (about 3 ears)
1 (16-ounce) bag frozen, shelled edamame, thawed
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
3 plum tomatoes, coarsely chopped
1 red bell pepper, seeded and coarsely chopped
3 tablespoons torn basil
Preparation
1. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon.
2. Increase the heat to medium-high. Melt butter in drippings in pan. Add onion; sauté 3 minutes, stirring occasionally. Add corn kernels; sauté for 3 minutes or until lightly charred. Add edamame, and sauté for 3 minutes, stirring occasionally. Stir in vinegar and next 5 ingredients (through bell pepper); cook 30 seconds, stirring occasionally. Sprinkle with bacon and basil.
Nutritional Information
Calories:300
Fat:12.1g (sat 3.3g,mono 3.3g,poly 3.6g)
Protein:17.9g
Carbohydrate:37.2g
Fiber:10g
Cholesterol:10mg
Iron:0.9mg
Sodium:386mg
Calcium:28mg"