Shabbat Kiddish Prep|| Appetizers|| Potato & Lokshen Kugel|| Cholent || Desserts

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: regular pasta

Whole wheat noodles provide more fiber

cheese

🥗Healthier: nutritional yeast

💰Cheaper: no cheese

Nutritional yeast adds a cheesy flavor without dairy

Food process 6 eggs in a large bowl.

Add 0.5 cup oil to the bowl with the eggs.

Preheat the oven to 350°F.

Food process 1 onion and 5 pounds of Idaho potatoes in two batches, mixing thoroughly to prevent browning.

Add 3-4 tablespoons of salt, 1 tablespoon of pepper, and garlic powder to the potato mixture.

Pour hot oil from the baking tray over the potato mixture and mix thoroughly.

Transfer the mixture to the baking tray.

Bake for 15 minutes at 400°F.

Prepare the luxian kugel by placing 4 and 1/4 cup of water in a saucepan, adding 1 cup of sugar, 3 tablespoons of brown sugar, 2 teaspoons of salt, 0.75 teaspoon of pepper, and 0.5 cup of oil, and bring to a simmer.

Cook 16 ounces of egg noodles in a large pot until softened, then add in 2 beaten eggs.

Transfer the noodle mixture to a baking tray and bake at 350°F for 30 to 45 minutes.

After the potato kugel has cooked for 45 minutes, pour 1 cup of seltzer over it, cover, and reduce the oven temperature to 225°F to cook overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens