Jewish Kosher Recipes

Dine kosher tonight and have a tasty kasha and noodle casserole...

From Bubbie's Kitchen



Jewish kosher recipes don't just create food, they preserve Jewish tradition. There are several reasons why someone would want to be eat kosher cooking. First of all the manner in which animals are slaughtered are more humane. Great care is taken in minimizing the amount of stress and trauma that the animal experiences. This is not only a moral way to harvest meat, but it also helps to reduce the amount of toxins in the animalís bloodstream. This in turn makes the meat healthier to eat.

Jewish cooking and Jewish recipes that are based on kosher laws, also referred to as kashrut, are easier to make then you might think. If you are interested in living a kosher lifestyle, then you will first want to familiarize yourself with the basics of kashrut. To start with you will want to learn how to distinguish between "kosher-style food" and "kosher food." Many markets and restaurants that claim to offer "kosher-style" food are actually just offering you common items on a kosher menu. However, these items don't necessarily follow kashrut.

The next thing that you need to know about kosher meals is that they will not have meat and dairy mixed together. The foundation of kosher cooking is that meat and dairy must be separated. The reason for this is not really known today, however, there must have been some sort of contamination concern in ancient time between bacteria that lived in diary products and those that lived in meat products. To have a kosher kitchen you will want to have a separate sink, stove, refrigerator, countertop, utensils, cookware and dinnerwear for meats and another set of these items for dairy.

Kasha and Noodle Casserole


  • 2 packages (12 ounces each) wide noodles, cooked

  • 2 boxes (13 ounces each) kasha

  • 2 eggs

  • 3 glasses water

  • 1/2 stick margarine*

  • 1 tablespoon margarine

  • 1 package (2 envelopes - 1.3 ounces each) dried onion soup mix or 2 cups dried/cooked minced onions
  • What You Will Need:

  • Preheated oven set at 350 degrees

  • Large fry pan with cover

  • Small pot

  • 9" X 12" Pyrex baking dish
  • Preparation:

    • Scramble eggs with a fork until thoroughly mixed together.
    • Put in enough oil to cover bottom of fry pan. Heat oil on medium heat.
    • Put in kasha. Gradually add the eggs until absorbed and dry.
    • Add the water. Bring to a boil. Lower heat.
    • Cover pan, simmer for 10 minutes or until all of the water is absorbed.
    • Add the onion soup mix to the above kasha.
    • In a small pot melt the 1/2 stick of margarine.
    • Grease the baking pan with the 1 tablespoon of margarine.
    • Take turns layering the noodles and kasha.
    • Save some margarine and brush the top of the noodles.
    • Bake for one hour.
    • Serve with main dish.
    • *Canola oil is healthier.

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