Luckshen Kugel (Noodle Pudding)

Luckshen Kugel is my ultimate comfort food – and these days who doesn’t need a little comfort.  A Kugel, according to Wikipedia, is “any one of a wide variety of traditional baked Jewish side dishes or desserts consisting of ground or processed vegetables, fruit, or other starches combined with a thickening agent (such as oil, egg, or flour).  Luckshen are egg noodles.

My mother’s luckshen kugel was delicious – and very high in fat.   Six or so eggs were mixed in, and I remember we kids competing to dot the top of the kugel with at least one stick of butter.  My mother usually made the kugel as a side dish to go with roasted chicken or a pot roast. I often just eat a big slab of it as a main dish, take it for lunch to be reheated (which it does well, but it doesn’t freeze well), and, I confess, I sometimes even eat it for breakfast.  It’s easy to make, and quite forgiving of substitutions.

Luckshen Kugel (Noodle Pudding)

Cooking spray
8 ounce package of yolk-free noodles (the wide kind, not the skinny ones)
3 firm apples, peeled, cored, quartered and cut crosswise into ½ inch slices
½ cup raisins (I use golden raisins)
2 cups of egg substitute
½ cup sugar
2 teaspoons cinnamon

Preheat oven to 350 degrees.  Spray a 9 x 13 cake pan with cooking spray.

Cook noodles in a large pot according to package directions (don’t overcook).  Drain noodles and put them back in the pot (no sense making another dish dirty).  Mix apples and raisins into noodles.  Mix in egg substitute and then sugar and cinnamon.  Mix so that ingredients are thoroughly combined.  Pour noodles into prepared pan.  Cover with foil and bake for one hour.  Remove foil. Bake for an additional 20 minutes until top starts to brown slightly and liquid is completely absorbed.   This makes 8 large servings with about 1 gram of fat/serving.


Variation:  This recipe can be varied in many ways: more or less sugar or cinnamon, no apples, no raisins, or maybe add some other dried fruit.  Some people mix in a cup of cottage cheese.  At any synagogue potluck , there will be two or three kugels, each made from a family’s treasured recipe – and they’re all good.  The one above is my mom’s recipe without the fat, and to be honest, since it is a recipe from the “old country”, it never had measurements. I just mixed and baked.  I measured this time so I could give you a recipe.  Here’s one piece:


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I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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