OK….so that title might be a little more grandiose than the reality. Maybe. But I’ve started re-stocking up my freezer, and that means chronicling the great freezer kugel adventure here at OJH!
What does it mean? Basically, I have a bunch of kugels/quiches/veggie dishes frozen in quantity. I try to make a big batch of various kugels a few times a month and then add them to my collection to mix and match for that week and other weeks. It’s great to have them frozen to take out so you don’t have to worry about side dishes for Shabbat. And it makes sending chesed meals easier. And you can always just have it for dinner as a main dish some night! (For Shabbat, these are usually side dishes – in our house, at least!)
I try new ones out sometimes, but here is a standard lineup: broccoli, spinach, butternut squash, sweet potato, potato, noodle, sweet corn “cake”…it varies by what is in season, what we like, etc. But a variety ensures it’s not the same each week – something my family likes. (A kind reader left a recipe for Kusa be jiben / zucchini cheese kugel in the comments on this post, too. Sounds yummy!)
I’ll be adding more to the post, and probably linking it up under the top menu when it’s bulked up some more, but I wanted to start it for you.
Yesterday, I made broccoli kugel. I took 7 pounds of broccoli and made them into 3 9″ square kugels (serves 6-10 as one of several sides) and 5 mini broiler pans (serves 4-6) of kugel. See the link above for the kinds of kugel.
(Not a great photo, I know, but it turns out that aluminum foil doesn’t photograph so well–at least with the basic camera I have. Believe me, I tried!)
Do you have a Shabbat stock in your freezer? What kugels do you make? Any recipes? I’m always eager for more!