It's been a while since I put a recipe up on the site. My wife felt compelled to put one together despite me having a few more MCM-related entries to compose. While training for the marathon, my wife encouraged consumption of high carbohydrate foods in the last week for progressive carbo-loading. One of the foods that she made (doubled the recipe, actually) was a classic Jewish dish, noodle kugel. What is a kugel, you might ask? Well, it is a casserole of sorts that always involves some sort of starch, oil, and eggs or vegetable, oil, and eggs. This noodle kugel, in 1 cup portions (cubes), became compact little noodle bricks that I could easily take anywhere without the fuss of containers (which you need for loose pasta). The only downfall, she had to encourage me to eat additional carbs such as bagels and loose pasta in order to meet the 70% intake of carbohydrates per day in that last week. But, the fat and protein in the noodle kugel is better for your glycemic load, and research is showing that slowing down the absorption process of carbohydrates is overall better for your health. If you consume too many carbs without the buffer of fats and proteins, you could develop fatty-liver—definitely something that you do not want to have!
Classic Salt and Pepper Noodle Kugel
Yields 5 servings
12 ounces fine noodles
4 Tbsp canola oil
4 eggs, beaten
1 tsp salt
½ tsp pepper
Cook fine noodles as per package instructions (boiling water, about 5 minutes). Rinse and drain noodles. Put noodles in a bowl and mix in oil. Set aside to cool about 15 minutes. Add beaten eggs, salt, and pepper. Pour mixture into a greased 9x9 inch baking dish and bake at 375 for approximately 45 to 50 minutes or until top is brown and crisp.
Click here for the nutritional analysis.
B'Tayavon! (that's Hebrew for enjoy!)