Bootcamp Chef: September 2023

Thursday, September 28, 2023

Gluten-free savory pancakes

Interesting - these were meant to be matzo balls, but since I couldn't get gluten-free matzo meal at the last minute, I used gluten-free flour. Well, turns out that it doesn't have the same texture, and the batter never thickened enough to make balls. So I made lemonade, in a sense. I made pancakes from the batter - kinda good savory dill pancakes. Served like latkes with sour cream and apple sauce with lunch on Rosh Hashanah. Quite nice. Will try again with gluten free matzo meal when I can.

1 cup gluten free matzo meal * see note
▢ 3 eggs
▢ 3 tablespoons avocado oil * see note
▢ ½ teaspoon salt
▢ ¼ teaspoon pepper
▢ 2 tablespoons fresh chopped dill.

INSTRUCTIONS

(For pancake adaptation, prepare in a non-stick pan as you would any other pancakes. )

In a large bowl, combine the ingredients and mix well. Let the matzo ball dough chill in the refrigerator for 30 minutes.
Bring a pot of water to boil.
Roll small matzo balls out of the dough. Know they will grow in size as they cook.
Drop them into the boiling water. As the matzo balls cook, they will puff up and rise to the top. Cook for an additional 8 minutes. Use a spoon to flip them over. Note that larger matzo balls will take longer to cook.
Remove the matzo balls and add to my Grandma's homemade chicken soup.

Apple noodle kugel gluten-free

made this gluten free by using rice and udon noodles (NOTE that although udon noodles are buckwheat, mostly they are NOT gluten free so use other noodles) I only had one avocado, so mixed it with only half of the batter. The avocado part made it creamy but kind of mushy, and diluted the taste. It was interesting, but preferred the non-avocado part. Would try again with all udon noodles. The rice ones didn't preserve their texture as well. Saying prep time is 10 minutes is ... not true. The apples and raisins make the dish!

4.88 from 57 votes

Apple Noodle Kugel

This Apple Noodle Kugel Recipe is a dairy-free version of a classic sweet noodle kugel that totally satisfies without weighing you down. Parve apple kugel is sweet and creamy, easy to make and the perfect side dish for Rosh Hashanah.

Prep Time10

Cook Time1

Additional Time6

Total Time1 16

Course: Side Dish

Cuisine: Jewish Holiday

Diet: Vegetarian

Servings: servings

Calories: 199kcal

Author: Debra Klein

Equipment

Box Grater
Immersion blender
Mixing Bowls with Lids

Ingredients

16 oz package wide egg noodles - look for gluten free to make this - udon noodles generally do have some wheat, even though buckwheat is gluten free.
4 large eggs
1/4 cup olive oil
⅓ cup honey
2 small avocados - would use one or none.
1/4 cup ground flax
2 teaspoons cinnamon
3 medium apples shredded
⅓ cup raisins

Instructions

Preheat oven to 350. Grease a 9x13-inch baking pan with olive oil.
Cook noodles: If using spaghetti or capellini (or any long pasta), break noodles in half and add to rapidly boiling salted water and stir well. Cook for 6 minutes. Drain and rinse with cool water to stop the pasta from cooking any further. Set aside.
In a large bowl, mix together avocado, olive oil, eggs and honey. This works best with an immersion blender, but can also be done with a fork. If mixing by hand, first mash the avocado until there are no chunks, then whisk the eggs and add, then the honey until the liquid ingredients are very well mixed.
Mix in the flax, cinnamon and cinnamon.
Use a box grater to shred the apples into a large bowl. If they're firm, there's no need to peel them first. Then add the raisins and mix well.
Stir in the cooked noodles, and then pour on the avocado mixture. Mix well and then pour into prepared baking dish.
Bake for 45 minutes, until toothpick inserted comes out clean and top is golden.
Let kugel cool for at least 10 minutes before cutting into squares.
Apple Kugel can be made in advance and stored in the fridge for 4 days or in the freezer for up to 3 months. Bring to room temperature before reheating for 15 minutes at 350. If you take the kugel straight from the fridge to reheat, it may take as long as 30 minutes for the center to warm.

Notes

Use 2 small avocados, or 1 large.

Use 3 medium sized apples or 2 large.

It's important with gluten-free pasta not to overcook, or the pasta will become sticky and mushy. Test it 2 minutes shy of package directions for al dente pasta...and rinse in cold water immediately to stop the cooking process.

Nutrition

Sunday, September 24, 2023

Tahini Sauce

From Loveandlemons.com

Tahini Sauce

Prep Time: 5

Total Time: 5

Serves 4

This easy tahini sauce is versatile and delicious! Drizzle it over grain bowls, salads, falafel, and more. Find my favorite variations in the post above. All keep for up to 1 week in the fridge.I tried this in an effort to duplicate Sababa’s tahini sauce on roasted cauliflower. This is good, but not the same. I think next time I’ll add a little maple syrup or honey. Also, theirs had golden raisins, which definitely go well with this.

Ingredients

Basic Tahini Sauce

½ cup tahini*
¼ cup fresh lemon juice
6 tablespoons water, plus more as needed
1 small garlic clove, grated or pressed
½ teaspoon sea salt
Try adding golden raisins and some maple syrup or honey.

Instructions

In a small bowl, stir together the tahini, lemon juice, water, garlic, and sea salt. Season to taste. If you find the tahini sauce too bitter, add ¼ to ½ teaspoon maple syrup or honey to balance the flavor. If it’s too sharp, add ½ to 1 teaspoon extra-virgin olive oil to mellow the flavor. If it's too thick, add water, as needed, to reach your desired consistency.
See the blog post about for the turmeric, beet, and green tahini sauce variations.

Notes

*I prefer these brands of tahini: Cedar’s, Seed + Mill, and Soom.