ISO healthier kishka?

BrachaVHatzlocha

Thu, May 08 2014, 9:34 pm

is there such a thing as a healthy kishka recipe?? they usually are loaded with oil and I really like it...so searching for a healthier alternative!!
thanx in advance!

mummiedearest

Thu, May 08 2014, 9:57 pm

1 cup almond flour
3/4 cup oil
1 stalk celery
1 carrot
1 onion
salt
paprika

(I don't remember exact measurements for spices, sorry)

blend everything together, wrap, cook as usual. alternatively, bake it or use it as stuffing.

yes, it's still a ton of oil. experiment with it a bit.

Pineapple

Thu, May 08 2014, 9:59 pm

mummiedearest wrote:

Replace zuccini for some of the oil

mummiedearest

Thu, May 08 2014, 10:01 pm

Pineapple wrote:

Replace zuccini for some of the oil

interesting. I wonder if that would be too much moisture? you want the kishka to hold together to a certain degree.

MaBelleVie

Thu, May 08 2014, 10:04 pm

Someone posted this on fb today:
1 carrot
1 potato
1 onion
1/2 c matzah meal
1/2 c flour
1 tsp salt
1 tsp paprika
1/4 c water
1/2 c oil
it will be thick put some onto a sheet of aluminium foil roll and twist the ends it should look like a loaf either you can bake it in the oven and eat it like that 350 for 45-1 hour or you can bake in the oven for 20 -25 min (partially cooked) then put it into your chulent. when you cook the loaves put them into a 9x13 so you dont get oil on the bottom of your oven

Disclaimer: I haven't tried this, but it has less oil than usual.

ra_mom

Thu, May 08 2014, 10:06 pm

This isn't kishke, but a healthier alternative.
Peel and cut off the neck of a large butternut squash (shaped like kishke roll) and put it on top of your cholent.

Pineapple

Thu, May 08 2014, 10:11 pm

mummiedearest wrote:

interesting. I wonder if that would be too much moisture? you want the kishka to hold together to a certain degree.

Strain zucchini first if worried

Miri1

Thu, May 08 2014, 10:29 pm

That is one healthy looking recipe, I'd love to try it.I
I'd love to find something other than foil for wrapping - I don't like putting foil in my cholent. Anyone use anything else?

ra_mom

Thu, May 08 2014, 10:29 pm

Miri1 wrote:

That is one healthy looking recipe, I'd love to try it.I
I'd love to find something other than foil for wrapping - I don't like putting foil in my cholent. Anyone use anything else?

Yes, I do it with parchment paper.

BrachaVHatzlocha

Thu, May 08 2014, 10:39 pm

my pesach recipe had 1/2 cup of oil to 3/4 c potato starch.
the spice and spirit has same amount of oil to 1 1/2 cups flour, so I tried that.... will see how it comes out. I sorta mixed different recipes based on ingredients I have...and I was using up my potato starch...so will see how it comes out. thanks Smile

penguin

Thu, May 08 2014, 11:48 pm

Wrap a whole sweet potato & place in cholent. Some say it tastes like kishka. YMMV.

PinkFridge

Fri, May 09 2014, 8:04 am

penguin wrote:

Wrap a whole sweet potato & place in cholent. Some say it tastes like kishka. YMMV.

Peel it first?

Pineapple

Fri, May 09 2014, 8:41 am

penguin wrote:

Wrap a whole sweet potato & place in cholent. Some say it tastes like kishka. YMMV.

Gotta try it

morahmommy1

Sun, May 11 2014, 4:51 pm

ra mom- I did the butternut squash and it was delicious! thanks for the great idea!

Smile1234

Mon, May 12 2014, 4:04 am

ra_mom wrote:

Yes, I do it with parchment paper.

I wrap mine in parchment paper, freeze it, and the put it int he cholent without parchment paper - just plain.

Iymnok

Mon, May 12 2014, 8:10 am

PinkFridge wrote:

Peel it first?

No, just scrub and place on top.
Also a head of garlic to spread on Challah

I use a small zucchini in place if celery in the kishke. it's cheaper for me

PinkFridge

Mon, May 12 2014, 8:14 am

Iymnok wrote:

No, just scrub and place on top.
Also a head of garlic to spread on Challah

I use a small zucchini in place if celery in the kishke. it's cheaper for me

Thanks! Looking forward to trying.

4eyes

Mon, May 12 2014, 8:38 am

I make the same sort if recipe...grind up carrots onion and celery in processor, add garlic and paprika, salt and pepper. Then a bit of oil and flour till it comes together. I bake it first, wrapped I parchment into logs. Then I freeze the rolls and use it like that, unwrapped, in the cholent.