Why do I love Noodle Kugel? Let’s see---first, it is so delicious leaving you wanting more, and second, it reminds me of my wonderful childhood. When I was young, my Bubbe (Yiddish for grandmother) always came to visit for weeks at a time. Being from Russia, she would make her kugel and other wonderful “Jewish” foods she and her family grew up eating. Kugel in Yiddish is a baked Jewish pudding or casserole, most commonly made from egg noodles or potatoes, though at times made of apples, spinach, cranberry, or sweet potato. I used to watch her teaching my momma everything she knew, without measuring anything. I would always ask her, “Bubbe, how do you know how much to add?” She would reply, “You just use a little of this and a little of that.”
My momma used canned fruit cocktail in her noodle kugel, but after I left home and bought this cookbook, I learned very quickly that I was not going to use “canned anything.” (Not that the way my mom made it wasn’t good.) I just wanted to use fresh or lowfat ingredients. The reason that I love this cookbook’s recipe for Noodle Kugel is the way they insert lowfat/nonfat options.
Noodle Kugel is usually used as a side dish, however, I love it by itself.
By the way, you don’t have to be Jewish to make and enjoy this wonderful recipe. You just have to love to eat.
This recipe is taken from Moosewood Cookbook.
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