Bitch, Ph.D.
Shakespeare's Sister
The Angry Black Woman
Susie Bright
I Blame the Patriarchy
Majikthise
Body Impolitic
Republic of Dogs
home, journal, about me
Body Politics
labels and sexuality,
bi,
feminist,
poly,
kinky,
queer
Creative
photography,
poetry,
prose
Talk Back
guestbook,
feedback,
journal,
email me
Hey, the kugel I made up the other day isn't half bad. I was tired of sweet passover food, and I had this bunch of red chard that was going limp, so...
I need to double-check this against the recipes I was using for inspiration, but:
1 bunch red chard
four kups matzoh farfel
2 eggs, lightly beaten
four matzoh
one can Hain vegetable broth (the kind with some tomato, though I'm sure that either a can of tomato soup *or* a non-tomato broth would have been fine)
grated cheese (I used a mixture of plain swiss, fresh gruyere, and a little hard aged parmesean, also known as "the leftovers that happened to be at hand")
canola oil
white pepper
salt
ground thyme
dampen the farfel with 1/2c water; drain. shred the chard.
rinse the matzoh; line a buttered 9x13 pan with them (I put two across the bottom & cut the rest up for the sides). Drizzle with canola oil (I doubt this part was necessary).
In a very large mixing bowl, mix the farfel, chard, 1 cup of the broth, the eggs, and the spices. Mix well.
Pour into matzoh-covered pan. Cover with foil and bake at 350 for 40 minutes.
Remove foil. sprinkle on cheese & pour rest of broth over top. bake another 10 minutes, or until cheese is browned.
It was good right out of the oven, but better the next day. The farfel was somewhat reminiscent of barley; I may try this again with some grain after passover is over.
Posted by sev @ 01:02 PM PST |