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Cap off counting of the Omer by joining us for Shavuot Ice Cream Study led by Howard Shatz: “Out of the Desert: The origins and future of the Islamic State (and what it means for Israel)”, Tuesday, May 30, 8:30pm (at the home of Rabbi Bass).
Today is 37 days, which is 5 weeks and 2 days of the Omer
Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.
And here’s today’s recipe, contributed by 8th & 9th Grade Students.
Kale Spinach & Mushroom Kugel
Ingredients
Kugel
- 6 tablespoons olive oil, divided
- 4 ounces fine egg noodles
- 6 ounces chopped onion about 1 1/2 cups chopped or 1 medium-large onion
- 6 ounces kale stems removed and shredded or cut into thin strips
- 6 ounces fresh spinach chopped
- 16 ounces (1 pound) fresh white or portabella mushrooms sliced
- 2 eggs
- 1/2 cup ricotta cheese
- 1/2 cup sour cream
- 2 cups milk
- 1 teaspoon dried dill
- 1 ½- 2 teaspoons salt
- Freshly ground pepper
Topping
- 1 cup panko (Japanese-style crunchy breadcrumbs)
- 2 tablespoons softened unsalted butter
- 2 tablespoons softened goat cheese about 1 ounce
Directions
- Oil a 9 x 13-inch baking pan with 2-inch high sides, using 2 tablespoons of the olive oil. Add the noodles in an even layer and set aside.
- Preheat the oven to 350 degrees F.
- Heat 2 tablespoons of the olive oil in a large pan. Sauté the chopped onions on medium-low heat for 3-4 minutes until they begin to turn transparent/golden. Add the kale and continue to sauté, stirring occasionally for about 6 more minutes. Add the chopped spinach for an additional 2 minutes until it is thoroughly wilted and mixed into the kale and onions. Spread the mixture on top of the noodles in the baking pan and set aside.
- Add the final 2 tablespoons of olive oil to the pan, raise the heat to high and cook the sliced mushrooms for 3-4 minutes, turning them to cook on both sides until they are browned. Add them as the third layer of the casserole.
- In a bowl, mix the eggs, ricotta, and sour cream. Add the milk, dill, salt, and pepper, stir the mixture and pour it over the casserole. Poke a few holes with a spatula or fork to make sure that the liquid can get through to the noodles. Let the casserole sit for 7-10 minutes.
- While the casserole is resting, mix the panko, butter and goat cheese. After the resting period, spread the topping over the casserole.
- Bake the kugel for 45 minutes, until the topping is slightly browned. Let it rest for a few minutes before cutting pieces with a knife or spatula.
- Oil a 9 x 13-inch baking pan with 2-inch high sides, using 2 tablespoons of the olive oil. Add the noodles in an even layer and set aside.
- Preheat the oven to 350 degrees F.
- Heat 2 tablespoons of the olive oil in a large pan. Sauté the chopped onions on medium-low heat for 3-4 minutes until they begin to turn transparent/golden. Add the kale and continue to sauté, stirring occasionally for about 6 more minutes. Add the chopped spinach for an additional 2 minutes until it is thoroughly wilted and mixed into the kale and onions. Spread the mixture on top of the noodles in the baking pan and set aside.
- Add the final 2 tablespoons of olive oil to the pan, raise the heat to high and cook the sliced mushrooms for 3-4 minutes, turning them to cook on both sides until they are browned. Add them as the third layer of the casserole.
- In a bowl, mix the eggs, ricotta, and sour cream. Add the milk, dill, salt, and pepper, stir the mixture and pour it over the casserole. Poke a few holes with a spatula or fork to make sure that the liquid can get through to the noodles. Let the casserole sit for 7-10 minutes.
- While the casserole is resting, mix the panko, butter and goat cheese. After the resting period, spread the topping over the casserole.
- Bake the kugel for 45 minutes, until the topping is slightly browned. Let it rest for a few minutes before cutting pieces with a knife or spatula.
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