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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 5 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 Naomi H..
Norene Gilletz’S Pretend Potato Kugel
Ingredients
- 5 cups frozen chopped cauliflower or 1 small fresh cauliflower
- 3 large eggs (or 2 large eggs plus 2 egg whites)
- 1/3 cup light mayonnaise
- 3 Tbsp onion soup mix (about 1/2 of an envelope)
- 1 Tbsp potato starch (you can substitute all-purpose or whole wheat flour during the year)
Directions
- Thaw the frozen cauliflower; drain thoroughly. (If using fresh cauliflower, steam until tender, about 12 to 15 minutes; drain well.) In a large bowl, mash the cauliflower well. Add the eggs, mayonnaise, onion soup mix, and flour; mix until well combined. (The mashing and combining of ingredients can be done quickly in a food processor fitted with the steel blade.)
- Preheat oven to 350 F. Spray a 10-inch ceramic quiche dish or 7 x 11-inch oblong glass dish with cooking spray.
- Spread the cauliflower mixture evenly in the prepared dish. Bake, uncovered, for 40 to 45 minutes, or until firm and golden. Remove from the oven and let the kugel stand a few minutes to firm up before serving.
- Thaw the frozen cauliflower; drain thoroughly. (If using fresh cauliflower, steam until tender, about 12 to 15 minutes; drain well.) In a large bowl, mash the cauliflower well. Add the eggs, mayonnaise, onion soup mix, and flour; mix until well combined. (The mashing and combining of ingredients can be done quickly in a food processor fitted with the steel blade.)
- Preheat oven to 350 F. Spray a 10-inch ceramic quiche dish or 7 x 11-inch oblong glass dish with cooking spray.
- Spread the cauliflower mixture evenly in the prepared dish. Bake, uncovered, for 40 to 45 minutes, or until firm and golden. Remove from the oven and let the kugel stand a few minutes to firm up before serving.
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