Two Delicious Quinoa Kugels For The Holidays! Quinoa and Carrot Kugel, Sweet Potato and Apple Kugel

sweet-potatoSweet Potato And Apple Kugel

4 eggs

Salt to taste

2 large sweet potatoes (1 3/4 to 2 pounds total), peeled and grated

2 slightly tart apples, like Gala or Braeburn, peeled, cored and grated

 

1 tablespoon fresh lime juice

1 tablespoon mild honey or agave nectar

3 to 4 tablespoons melted unsalted butter, as needed

1. Heat the oven to 375 degrees. Butter a 2-quart baking dish

2. In a large mixing bowl, beat the eggs with salt to taste (I suggest about 1/2 teaspoon). Add the grated sweet potatoes and the apples. Pour the lime juice over the grated apples and sweet potatoes, then stir everything together. Combine the honey and 2 tablespoons of the melted butter and stir together, then toss with the sweet potato mixture and combine well.

3. Transfer the mixture to the prepared baking dish. Cover the dish tightly with foil and place in the oven. Bake 45 minutes. Remove the foil and brush the top of the kugel with melted butter. Return to the oven and bake for another 15 to 20 minutes or longer, brushing every 5 minutes with butter. The kugel is ready when the edges are browned, the top is browned in spots and the mixture is set. Remove from the heat and allow to cool for 10 to 15 minutes before serving.

Yield: 8 servings.

Advance preparation: You can make this a day ahead and reheat in a medium oven.

Nutritional information per serving (6 servings): 187 calories; 7 grams fat; 4 grams saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 104 milligrams cholesterol; 28 grams carbohydrates; 4 grams dietary fiber; 91 milligrams sodium (does not include salt to taste); 5 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

Quinoa and Carrot Kugel

A request from a reader for a quinoa and carrot kugel inspired this week of recipes. I have no idea if this caraway-scented version resembles the kugel she enjoyed at a reception (see the variation below for one that might resemble it more), but it was a big hit in my household.

2 tablespoons extra virgin olive oil

1/2 medium onion, finely chopped

1/2 cup quinoa

1 1/4 cups water

Salt to taste

1 pound carrots, peeled and cut into 3-inch-long sticks

1/2 cup low-fat cottage cheese

3 eggs

1 scant teaspoon caraway seeds, lightly crushed

Freshly ground pepper

1. Heat 1 tablespoon of the olive oil in a medium saucepan and add the onion. Cook, stirring, until the onion is just about tender, 3 to 5 minutes, and add the quinoa. Cook, stirring, for another 2 to 3 minutes, until the quinoa begins to smell toasty and the onion is tender. Add the water and salt to taste and bring to a boil. Add the carrots, cover, reduce the heat and simmer 15 to 20 minutes, until the quinoa and carrots are tender and the grains display a threadlike spiral. Uncover and use tongs to transfer the carrot sticks to a bowl. If any water remains in the pot, drain the quinoa through a strainer, then return to the pot. Place a dish towel over the pot, then return the lid and let sit undisturbed for 10 to 15 minutes.

Note: If it’s easier for you, you can steam or simmer the carrots separately, for 10 to 15 minutes until tender.

2. Meanwhile, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin.

3. In a food processor fitted with the steel blade, purée the cooked carrots. Scrape down the sides of the bowl, add the cottage cheese and purée until the mixture is smooth. Add the eggs, salt (I suggest about 1/2 teaspoon), pepper and caraway, and purée until smooth. Scrape into a large mixing bowl. Add the quinoa and mix together thoroughly. Scrape into the oiled baking dish. Drizzle the remaining oil over the top and place in the oven.

4. Bake 40 to 45 minutes, until the top is lightly browned. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature, cut into squares or wedges.

Yield: 6 servings

Advance preparation: The quinoa can be prepared through Step 1 up to 3 days ahead (it also freezes well). The kugel will keep for 3 days in the refrigerator. Reheat in a medium oven.

Variation: Sweet Quinoa and Carrot Kugel

Omit the onion and the caraway. Add 1/4 cup mild-flavored honey or agave nectar and 1/2 teaspoon vanilla, and blend with the cottage cheese and eggs.

Nutritional information per serving (6 servings): 177 calories; 8 grams fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 4 grams monounsaturated fat; 94 milligrams cholesterol; 18 grams carbohydrates; 3 grams dietary fiber; 141 milligrams sodium (does not include salt to taste); 8 grams protein

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