We tried this low-fat version of sweet kugel, but we modified the flavors to make it savory: http://www.eatingwell.com/recipe/251508/simple-noodle-kugel/ First, preheat oven to 350. Coat a 9×13″ glass baking dish with cooking spray. Second, Boil 10 oz wide egg noodles, drain, and cool with cold water, and set aside to drain. Third, heat 2 Tbsp butter in a nonstick pan, then saute 2 large shallots (sliced along the grain) until fragrant, then 1 minute later add 4-5 garlic cloves (minced). Add ½ cup breadcrumbs (this will absorb most of the remaining butter) and add 1 tsp thyme leaves, then saute for another minute. Set aside. Fourth, in a large mixing bowl, whisk 2 large eggs, 2 egg whites, and ¼ cup cornstarch. Mix in 2 cups each low fat cottage cheese, nonfat plain yogurt (not Greek), 1 cup skim milk (we used whole), 1 tsp ground cumin, and ¼ tsp nutmeg. Fold in the shallot-garlic-breadcrumb mixture. Fifth, using the same saute pan, pour 1 cup breadcrumbs and drizzle 1-2 Tbsp olive oil until lightly browned. Pour the wet mixture into the baking dish, then evenly cover with the browned breadcrumbs. Sixth, cover the baking dish with foil, and bake at 350 for 45 mins. Remove the foil and then continue baking for 15 mins. Let cool for at least 20 mins, then serve. (Sept. 2018)
Cooking Adventures 