couponing in the holy land

Frugal food shopping for the Anglo Israeli

Archive for the tag “kosher palette”

Rosh Hashana is coming- cook your vegetable dishes now!

Normally I start warning you in July about the impending collision between the beginning of school and the month of non-stop holidays.  This year we have all been somewhat distracted by kidnappings, Tzuk Eitan, and more.  With the 72 hour truce currently holding, I will be cautiously optimistic and begin my persistent reminders.

Why do we need to start thinking about Rosh Hashana now?  For those of us with children, the beginning of the school year is a very stressful time- learning schedules, getting all of the supplies/clothing/lunches organized, finding chugim, babysitters, tzaharonim and more.  The last thing we need to worry about is making meals for a month of holidays!

This year there is another issue that needs to be addressed- shmita.  However you decide to hold, shmita invariably results in increased prices for fruits and vegetables and occasionally (unfortunately) the guest who doesn’t hold by your standards.  For this reason I recommend you start stocking your freezer with as many vegetable dishes as you can- potato kugels, pashtidot, apple pie, etc.  This way you are taking advantage of the currently low prices and are using vegetables and fruits that don’t have holiness- kedusha.

What vegetables are cheap this week? Potatoes, carrots, cabbage, cucumbers, and onions have been 2.90 shekels/kg in several stores.  Last year I posted my freezable potato kugel recipe; today I will post my carrot cake/kugel recipe.  This recipe makes 4-5 English cake tins depending on the size of the tin.  They freeze with ease for several months.

Carrot Kugel (Pareve)

Adapted from The Kosher Palette

Ingredients:

1 bag of carrots

3 cups of whole wheat flour (even if your family doesn’t like whole wheat, this is a great recipe to hide it in) or white flour

1 1/2 cups firmly packed dark brown sugar

1 1/2 cups white sugar

4 1/2 teaspoons baking powder

1 1/2 cups canola oil

6 large eggs

3 teaspoons vanilla extract

Directions:

Peel and boil carrots until they are completely soft.  Mash them with a fork.  Add the rest of the ingredients and mix with a fork until completely combined.  Pour into pans about halfway full and bake in a 180C oven for 45 minutes (for turbo drop to about 20 minutes).  Kugel is cooked when a toothpick inserted in the center comes out clean.  (Don’t  forget this step- it is hard to tell if they are cooked through without confirming)  Wrap well with aluminum foil when cool and freeze.

Feel free to post your TNT (tried n’ true) freezable fruit/vegetable recipes as well!

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TNT Freezer recipes- Smooth Potato Kugel

Smooth Potato Kugel
Source: Kosher Palette
Ingredients
6 potatoes, peeled and cut into pieces
1 onion, quartered
1 dry or frozen stale challah roll or bread
3 large eggs
1/2 cup oil
1 tablespoon baking powder
1/2 tablespoon salt
1/2 teaspoon pepper
Preparation
1. Preheat oven to 190C.

2. Combine potatoes, onion, roll, and eggs in the container of a food processor fitted with a knife blade. Process until smooth. (Process in batches if necessary).

3. Combine potato mixture, oil, salt, baking powder, and pepper in a large bowl.

4. Pour into a greased 9×9 inch baking dish.

5. Bake, uncovered, for 75 minutes or until golden brown.

TNT Freezer Recipes- Ultimate Chocolate Cake

As promised in a previous post, here is the first of my TNT (Tried and True) Freezer recipes.  I am happy to post yours as well!
Ultimate Chocolate Cake
Source: Kosher Palette
Ingredients
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup soy milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs, lightly beaten
1 cup boiling water
Preparation
1. Preheat oven to 170C. Grease and flour the pan of your choice: one 13- x 9-inch pan, two 8-inch round or square pans, or a Bundt pan (or cupcakes).2. Combine sugar, flour, cocoa, baking soda, baking powder, and salt in a large mixing bowl, stirring until well blended.3. Add milk, oil, vanilla, and eggs; beat at medium speed with an electric mixer for 2 minutes, occasionally scraping down the sides of the bowl.

4. Fold in boiling water with a spoon or rubber spatula. Pour into prepared pan(s).

5. Bake for 25 to 50 minutes or until toothpick inserted in the center comes out clean. (The more shallow the baking pan, the less time it will take to bake.)

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