Baby Survival Kugel

Breaking news at the Startup Wife home: My husband's startup was mentioned int his BusinessWeek article.  (His is the second company mentioned, SolarEdge). Woo hoo! Nice to have the media recognize the millions of hours he (and I, picking up the slack at home) have put into this business.

On to the recipe:

So, I've recently been complaining  about how E, my little one, doesn't eat a blessed thing ( I really did offer him most things in Hannah's post here but even from a young age he turned up his nose at the simplest foods). Well, he almost doesn't eat anything. He did take a shine to my carrot kugel (rather, the Kosher Palette's carrot kugel recipe. Remember that oldie but goodie cookbook?). I decided to play with the kugel recipe to turn it into a well rounded meal, since he refuses so many other foods. Here's what I ended up with and it's  still a huge hit with him.

Baby Survival Kugel
5 carrots, peeled and cut into coins
1-2 zuchinni, washed well and sliced
1 cup whole wheat/white flour (depending on preference)
2 Tbs wheat germ
1.5 tsp baking powder
1 small container white yogurt, higher fat the better (3-4%)
1/2 cup oil
2 eggs
3/4 cup sugar (you can try 1/2 as well, if you would prefer less sweet)
1 tsp vanilla

Steam or boil vegetables until soft (steaming will retain more vitamins). Drain and mash in a large mixing bowl with a potato masher. Add the rest of the ingredients, in any order you prefer. Mix lightly with a spoon and then blend with a hand blender (alternatively, you can put all the ingredients into a traditional blender and whiz there.) Pour into a lightly greased rectangular pan and bake at 180 degrees Celsius for 40-45 minutes, until golden on top and firm.

Let cool completely and refrigerate. Cut into squares or "fingers" and serve warm, room temp or cold. Goes anywhere you child does. Can be served even as a breakfast treat!  Feel free to sub in different vegetables- works especially well with pumpkin and sweet potato.


Leora said...

Neato on the Business Week article!

My middle son ate mostly chulent when he was a toddler. He's doing fine (just had his bar-mitzvah). Still a picky eater, but all of my kids are.

tesyaa said...

Great mention in the press! Yes, you get to be the quasi-single-parent while he gets all the glory...

izzy said...

Try making the kugel in muffin tins and freeze to be taken out as needed.

RaggedyMom said...

My kids eat well, but don't sleep well at all. I feel like it's one or the other sometimes! The KP carrot kugel is a great recipe - in our house we say kigel for reasons still vague to me, but it does sound cute. I like your variation - the standard carrot is one I also serve room temp or send for school lunch/snack - wondering if it would work well with the add-ins too.

The original KP is a great cookbook - better in my opinion than a lot of the spin-offs that I don't own but have seen at people's homes. Is it really an oldie- but-goodie? This week was our eighth anniversary, and I got it at my shower - I think it was still fairly a new cookbook! Have you ever tried the "lacy potato kugel" (kigel) from the back section in that book? That's my go-to potato kigel recipe.

Commenter Abbi said...

Izzy- that is a great idea, but when I tried it, I found they didn't bake so we in individual muffin tins- they kind of shrunk, because there's not really enough flour to make it caky. Also, my son likes to eat it cold, so i like to have it ready in the fridge to cut and serve.

RM- I also got my KP at my shower! In fact, I got two and I gave one to my future mother in law.

I use the potato kugel from Claudia Roden's Jewish Cooking book but it's probably very similar, because I shred my potatoes instead of chopping them. Kigel works here too. :)

Leora and Tesyaa- thanks for the good wishes!

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