Sunday, August 21, 2011


Here is an old Jewish favorite, lukshen kugel (noodle pie) updated, lightened and de-glutened. I brought it to a family get-together a couple of years ago and everyone loved it, so I'm publishing it again, this time in summer, hoping your family will love it, too!

A smallish serving of this pie is satisfying in the way many vegetarian dishes often are not. Although it has those filling carbs and is indulgently creamy, it contains vegetables, is full of protein, and lots of calcium. It's very simple to assemble, so you have time to work on the rest of your meal while it's baking away. Or prepare it the day before and heat it in the microwave or oven whenever you need it (oven is best, if you have a bit more time.) Traditionally made with egg noodles, Trader Joe rice sticks will do just fine, as will Tinkyada fettucine, or any flat (wide or narrow) gluten-free noodle.

4 oz butter
4 eggs, separated
14 oz uncooked flat noodles
16 oz Greek yogurt
16 oz whipped cottage cheese
4 oz cream cheese
2 large onions, diced
1 lb mushrooms, sliced
4 cloves garlic, minced
1/2 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
1 tsp salt


    Boil noodles carefully until just al dente. Saute onions and mushrooms in butter until soft. Combine cheeses, egg yolks, herbs and spices in large bowl of mixer. Remove bowl from mixer and add mushroom onion mixture and noodles. In another bowl of the mixer, whip the egg whites until soft peaks are formed. Fold the whites into the other ingredients. Spoon into well greased 10x14 baking dish, or a 9x9 and a 7 inch gratin dish. Bake for 45 minutes at 325 or until noodles are browned and toothpick inserted comes out clean. Slice when cool into 1-inch cubes for appetizers, or into larger servings for a main course.

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