BIZZY BAKES

When I prepare for the holidays, I marathon cook.  So far today, I have made two broccoli kugels, 2 cauliflower-leek kugels, a ton of kneidlach (matzah balls) and this carrot apple kugel.  I didn't start till almost 2 o'clock. We just finished the first two days of the holiday Rosh Ha Shana, head of the year, and while we eat well, that is not the priority.  The meals were good but my focus is on Succos which comes around in two weeks.  There are six major meals a week plus a seventh smaller one (not counting regular meals on the non-holidays.  Each meal has challah, a fish course with salad, soup, meat or poultry with a few side dishes and desserts.  By the last meal, I am full before we start. Along side of the heavier dishes which I make ahead of time, I like to serve fresh vegetables to lighten the meals.  I also make the potato and apple dishes a day or two before the holiday since I don't find they freeze well.  So far I have two...

I have a feeling that root vegetables have made it back into popularity big-time  over the  last decade. This includes those that I think were not so popular such  as parsnips and  turnips. You may have noticed that I am using parsnips often, these days. There is a  subtle but definitive flavor from them and it is one that  we like. Most often, they are one of the vegetables for my chicken soup but now I also make root vegetable soups and casseroles. T his time, I wanted to make a kugel with them and could not find exactly what I was looking for so I threw together a little bit of this and a little bit of that and made these  mini kugels that were great as well as adorable. Mini Root Vegetable Kugel Ingredients: (all vegetables should be peeled) 2 zucchini, grated 2 carrots, grated 1 large turnip, diced 2 parsnips, diced 1 huge onion, slice thin and then rough chopped 3 eggs salt and pepper to taste ...

The first time, I made a cabbage kugel, it was with great trepidation. It just did not sound appealing. Then we sat down to eat it.  My daughter didn't want any but politely took a small piece.  All of a sudden, everyone was happy.  Everybody liked the dish and it disappeared quickly.  Who knew? This time, I make it with confidence.  I tasted a bit and love it.  I am serving it for the Jewish holidays so I have not served it yet. Cooking for the holidays is an experience,  We are having four families with kids.  Most of them will stay with us.  My daughter is taking two of the girls at her house.  That means, people sleeping in the bedrooms and the living room.  It means (forgive me) a long line to the bathrooms.  It means, food disappearing quickly.  It means cousins playing with cousins.  It means having the newlyweds in the midst of all of this. Cooking six major meals (three days - two several course meal...

It  dawned upon me that I like my apple dishes with chunks of apples opposed to sliced or shredded apples or even find diced.  I love those bigger pieces that you can bit into.  I too this recipe and altered the cut of the fruit and frankly, I think it is much better.   Actually, it was delicious when made Sara's way with sliced apples but we like it chunked that much better. I serve this as a side dish but I am sure others use it as a dessert.  If you would serve apple pie, why not apple kugel? Chunky Apple Kugel adapted from Sara Finkel's The Complete Yom Tov Cookbook Ingredients: 6 tart apples peeled and cut into chunks (at least one half inch) 4 eggs 2 teaspoons cinnamon 1 cup sugar 1/2 cup oil 1/2 teaspoon baking powder 1 cup gluten-free flour mixture handful of golden raisins 1/3 cup chopped nuts ( Sara suggests pecans but I didn't have any) Method: Preheat oven to 350 degrees. Spray 9 by 13 pan. Combine the oil, sugar, cinnamon an...