Mini Potato Kugel Cups

Who wouldn't love these adorable mini potato kugels? Crispy on the outside and soft on the inside, these individual kugels make a delicious side dish for any meal and especially a holiday meal.

They are easy to make and a traditional Eastern European delicacy! Get out your muffin trays and you are on your way. Grated potatoes with onion, eggs ,oil and spices are absolutely fabulous when baked in the oven at a high temperature. 

With just a few simple ingredients , you have a side dish fit for a your holiday table. If you prefer to make the recipe in a 9 inch pie pan instead of a cup cake tin , that works just as well .

I taste tested the finished product on my family members, and there were no complaints!.

The Jewish New Year is in a week and half, and I will  be making this recipe again for a larger crowd! We celebrate for 2 days and get together for family dinners. It is more a religious holiday than the traditional secular New Year.

I may make this recipe with variations. I can use white potatoes, sweet potatoes, or grated zucchini for variety. When I make it for company, I will probably make some sweet potato versions or I'll make a batch of each kind!

Which ever way I choose,  I know it will be a welcome treat for everyone.
Don't eat eggs? Scroll to the end of the page for a Vegan recipe

Author: Judee Algazi @ Gluten Free A-Z Blog
Prep Time: 15 minutes
Cook Time:  1 hour

Ingredients: 

Recipe #1
3 large eggs, beaten
6 large Idaho potatoes, grated with a food processor or a spiralizer or you can use red skin potatoes
1/2  cup oil
1 large onion, grated
Salt and cracked pepper to taste
optional: 1 cup shredded cheese

Directions
Preheat oven to 425 degrees
This is important: Grease a muffin tin generously and put it in the hot oven until ready to use***

Recipe #1 After grating the potatoes, squeeze out the liquid. Mix the potatoes, eggs, oil, onion and spices in a large mixing bowl. Divide the batter between the 12 heated and oiled muffin cups. If there is left over batter, divide it into ramekins ( I used two ramekins plus the muffin tin). Bake  1 hour until crispy on the outside and bottom.

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I grated by hand , but its faster with the food processor

Don't forget to grease the muffins tins first!

Make sure they are crispy on the outside and the bottom before taking them out of the oven. 

The sweet potato and apple were so good, I might have to take more pics and give it it's own post. In the meantime- here is the recipe.

Recipe #2- Sweet potato and apple recipe

Variation:

 2 large sweet potatoes, peeled and grated ( I used my spiralizer)

 2  apples, peeled and grated ( I used my spiralizer

1 tsp of cinnamon

1 tsp of vanilla

1/2 cup coconut crystals ( or sweetner of choice)

3 eggs, beaten

2 teaspoons coconut oil or olive oil

#2 Mix all ingredients in a large mixing bowl. Spoon into a greased muffin tin. Bake until crispy on the outside and the bottom about 50 minutes - 1 hour. or cook in a 9 inch pie pan.

The sweet potato and apple recipe is my husband's favorite. He says it's moist and sweet and delicious. It's perfect to welcome in a sweet New Year in the tradition of this Jewish holiday!

I spiralized the sweet potato instead of grating it. If you don't have a spiralizer , you gotta get one. So fun
You can check out the spiralizers on Amazon:  Joyce Chen 51-0662, Saladacco Spiral Slicer, White

I searched for a recipe from The Complete American-Jewish Cookbook , an old black and white cookbook with a copyright of 1952. The old cookbook belonged to my mother and had almost 600 pages. I got the idea for making muffin tin cups and then  used the recipe from Jamie Geller at Joy of Kosher, Susie Fishbein has a similar recipe,. 

Don't Eat Eggs? Here is a VEGAN Mini Kugel Recipe

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to come up with easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

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Gluten Free Spinach and Cheese Pie ( potato Crust)

This easy to make spinach and cheese pie not only looks spectacular, it tasted really good too. I've always loved the taste of warm cooked spinach mixed with creamy cheeses. So, I've incorporated my old favorite mixture into a simple pie that is easy to make and exceptionally delicious.

It's kind of like a cross between a quiche and a Greek Spanikopita . However, to make it gluten free, I used a simple grated potato crust.

My recipe makes two pies. I made one in a springform pan and the other in a 9 inch Pyrex pie pan. The one in the springform pan made better presentation for company, but they both tasted the same.

I topped off the pie with a some roasted cherry tomatoes and roasted garlic (that I had made  the other day) and some sautéed mushrooms.

We ate it with some of my roasted tomato soup and were very satisfied.

Ingredients: 

1 16 ounce container of Breakstone's cottage cheese
2 eggs, beaten
2 Tablespoons chopped parsley
1/2 cup crumbled goat cheese
1/4  cup + 1/4 cup of shredded Parmesan ( not powdered it is too salty)
1 large bag ( 16 ounces) frozen chopped spinach, thawed  and sautéed in olive oil till cooked
with 1/2 chopped onion.
olive oil for skillet

Crust ingredients: 
6 large Russet potatoes, grated and drained
2 eggs, beaten
1/4 cup chopped parsley
1/4 cup olive oil


Directions: 

Preheat oven to 400 degrees
Grate potatoes, wring potatoes with hands to release water. Mix with eggs, parsley, and olive oil in a bowl. Press into a spring form pan and a Pyrex pie pan. Put in oven for 15 minutes until crust begins to crisp.

Mix eggs, cottage cheese and parsley in a bowl. Add goat cheese and 1/4 cup shredded cheese.

Remove from oven and place half of spinach filling in each. Top with 1/4 cup of shredded cheese, roasted veggies, and sautéed mushrooms and cover with 1/4 cup or more if desired of shredded cheese.  Return to oven and bake for 45 minutes - one hour.

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I am an affiliate for Amazon and I do receive a small compensation if you purchase on Amazon through my blog. I appreciate the support to cover the expenses of running the blog.

Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to come up with easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.



Author: Judee Algazi

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Cherry Tomato Marinade Sauce for Pasta, Rice, Vegetables or Zoodles

Looking for a quick, but tasty and easy spring or summer dinner?
Marinate some halved cherry tomatoes for about an hour and then use them for a delicious sauce for zucchini noodles or your favorite cooked ( gf) pasta. It's that easy and cherry tomatoes grow abundantly or are always available in the market. It's a perfect seasonal dish!

Great Sauce - No Cooking- Just Marinating
I grow lots of cherry tomatoes plants, and right now they are so prolific that we are having trouble keeping up with what to do with all those beautiful little gems. In addition, I belong to a CSA that provides me with additional cherry tomatoes.  This sauce is the perfect answer since it requires no cooking. 

Gluten Free, Dairy Free, Nut Free and Raw
The beauty of this recipe is that it is not only gluten free, grain free, and dairy free.! So it's a perfect allergy friendly recipe that most guests or family members can enjoy.

Since this delicious sauce is not cooked, it's especially great for those who eat a raw food diet or for those who want to include more raw food enzymes in their diets. Some nutritionists say that a diet of 80% raw food and 20% cooked food is the healthiest diet.

In addition to the cherry tomatoes, this recipe calls for some fresh chopped basil or any other fresh herbs that you may have growing in your garden or on your windowsill. There is something about tomatoes and fresh basil that scream summer. Their flavors are fabulous together.

Need to use up lots of cherry tomatoes and also zucchini?
This fabulous pasta recipe will do the job!
I never tire of making simple zucchini noodles in minutes using my sprializer, and I love this marinated cherry tomato sauce. Of course if you are a pasta lover, you could use any kind of pasta. It's a perfect recipe for a hot summer night!

Cherry tomatoes are easy to grow and will keep you well supplied with tomatoes from end of July through at least the end of September if you live on the East coast. If you are ever interested in growing tomatoes, cherry tomatoes are the easiest and most prolific to grow. They are great plants for little ones who can enjoy the thrill of picking their own little tomatoes. They grow best in the ground, but can be planted in pots.

The marinated tomato recipe is  light and tangy and gives any pasta a delicious flavor. Feel free to add toppings of your choice like feta cheese, grated Parmesan cheese, or even some cooked chickpeas. Any of them would make great toppings, or you can just eat the sauce plain or top it with slices of avocado if you are vegan.
Check out this post from last year for cherry tomatoes, avocado and chickpeas

The marinated cherry tomato sauce only has to marinate for about an hour, but it can marinate for even 6 hours. The taste just gets better and better.

Author: Judee Algazi @ Gluten Free A-Z Blog
Prep Time: 5 minutes
Cook Time: none
Marinating Time: Minimum 30 minutes up to 6 hours

Cherry Tomato Sauce Ingredients:
2 pints cherry tomatoes, halved ( I used yellow, orange, and red cherry tomatoes)
juice of one fresh lemon
1/4 cup ( or more)  of olive oil
1/4 cup chopped fresh basil
( any other fresh herb you have in the garden -rosemary oregano, thyme, etc.)
optional: 1 clove fresh garlic, pressed
salt and freshly cracked pepper to tast

Directions:
Mix all ingredients together, marinate for at least an hour. Eat over pasta, rice or zucchini pasta. Makes a great side dish or a BBQ. The marinade can be used cold or at room temperature. You can use it over hot pasta or hot vegetable pasta too.

When writing this post I wasn't sure whether marinade was spelled with a "d" or a '"t" . I learned something.

• Marinade with a "d" is a noun- so it's a tomato sauce marinade
• Marinate with a " t" is a verb- so I would marinate the tomatoes

Whew! Glad I got that straight!

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Homemade Tomato Soup ( chilled or hot )

There is nothing like a bowl of real homemade tomato soup without all the processed commercial fillers or sweeteners! I have eaten this soup hot or chilled and both ways are sensational. With this hot weather , chilled may be the way to go right now.

Yesterday was my CSA farm pick up day,  and I received 10 pounds of fresh juicy Jersey type tomatoes, 1 quart of sweet cherry tomatoes, and 3 pounds of paste tomatoes. (plus red peppers, onions, and all the other veggies) .

We had a busy weekend planned and I knew I wouldn't be eating home at all. I didn't want the tomatoes to go bad,  so I decided I would needed to cook and freeze them. I decided to make a homemade fresh tomato soup.  I probably used about 8 pounds of tomatoes.

I froze 4 containers of this soup

As often as I make soup, I have really never made a tomato soup before from scratch . I guess we usually polish off the tomatoes before I have time to think about cooking them. I usually make a big tomato, raw corn and basil salad with lemon juice and olive oil , or thick tomato slices sprinkled with cumin on a plate, or just eat a tomato like a big piece of fruit.



To make this soup, I had to search  Pinterest and the Internet to finally find a combination of a few  recipes that looked like it they would work for me. Believe me there are no lack of tomato soup recipes available, but I wanted a recipe that didn't use flour or sugar.

My adapted recipe  roasts garlic, tomatoes, onions, and red peppers and adds lots of fresh basil. The original recipes that I had been looking at called for about 2 T sugar, but my tomatoes were really sweet and even sweeter after they were roasted, so I left the sweetener out. Use your own desecration.





















Serve this soup hot or chilled! The basic soup recipe meets both vegan and Paleo standards.


You  can serve this delightful summer soup with a variety of toppings. It can be topped with a little Parmesan cheese, some sour cream or Greek yogurt,  perhaps even some creme fraiche, or just blended with some warm heavy cream. According to your preferences, add  dairy or dairy substitutes like coconut milk if you prefer. My husband was the one who discovered that this soup it is also excellent chilled. In fact, we really liked it that way- a lot!!



Ingredients: 
10-12 med-large summer tomatoes, quartered
2 red peppers, cleaned and quartered
6-12 cloves garlic in skin
2 red onions, quartered
1/4 cup olive oil
seasoning to taste ( salt, pepper, garlic powder, thyme etc.)
1/4 cup fresh basil
2 cups vegetable broth
1/2 cup coconut milk


Directions:
Preheat oven to 400 degrees. Cover 2 rimmed cookie sheets with parchment paper
Mix the oil, vegetables, and seasoning in large bowl and then lay the  quartered vegetables, garlic, and onions on the cookie sheets .  Roast for about 40 minutes. Remove the skin from the garlic and then transfer  to a stock with pot juice and all.. Add the fresh basil and cook down for about 20 minutes . Cool then blend with an immersion blender or in a strong blender. Garnish each bowl with 2 Tablespoons of coconut milk.

To serve: I heated some organic butter in a pot, added the tomato soup, vegetable broth, and cream.
I also served it cold and just stirred in a few Tablespoons of organic half and half into each bowl. For vegans, you could use coconut milk!

Homemade Tomato Soup

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