By Steve Zaransky (stevez)
Note from Alan Lake: The word kugel comes from the German word for ball or sphere. Traditionally it was a round (this is not the case so much any more), baked, sweet or savory casserole made of noodles or potatoes, served as a side dish. In America, traditional kugel was updated to include many variations on a theme. One variation, farfel, consists of small, pellet-shaped pasta and is most prevalent in Ashkenazi Jewish cuisine. Savory kugels may include potatoes, matzah meal, carrots, zucchini, cabbage, spinach or cheese.
Ingredients
10 oz. frozen chopped spinach, cooked and drained
4 T. canola oil
½ cup matzo meal
5 eggs, beaten
1 cup chopped onion
1 ½ cups grated raw carrots
½ cup chopped celery
½ lb. sliced mushrooms
2 zucchini, grated
1 ½ t. salt
¼ t. pepper
Method
1. Saute onions and all other vegetables in oil (you may need more oil).
2. Add spinach to sauté.
3. Mix everything. Put mixture in a 13″x 9″ pan that has had oil heated in the bottom for five minutes. Bake for 50 minutes or until it looks done.