I am all about the fancy Latkes… and just because I’m doing whole30 doesn’t mean I’m skipping out… It just means I’ve got to be a bit more careful with what I’m using. If the potatoes are not starchy enough, then the latkes will need flour that I can’t use, but if I keep it boring and just stick with potatoes, what makes them fancy?
Well these latkes definitely meet the challenge… they can be a bit tricky to get to hold together, but IYH the end result will be worth it!
First of all, I used my favorite immersion blender to make these guys, if you are in the market for one, I highly recommend this one because it has 3 attachments, an egg beater, a food processor, AND and immersion blender! For more info visit here
So these latkes have potatoes, Jerusalem Artichokes (tis’ the season?), and kale. The Kale doesn’t add much flavor but it makes me feel a little healthier!
- 1 Potato- Red Russet are my favorite especially since you can leave the skin on!
- 1 medium Jerusalem Artichoke
- 1/2 of a small onion
- 1-2 kale leaves
- 1 Egg
- Pinch of salt & Pepper
- Olive oil to fry
- Using the food processor, process the potatoes, Jerusalem Artichoke, onion & Kale. (You may need to do this in batches)
- Squeeze out the excess liquid from the mixture and put in a bowl
- Add an egg, a pinch of salt and some pepper and mix well
- In a preferably non-stick fry pan, cover the bottom completely with olive oil and heat it over medium. The oil is hot enough when you can *CAREFULLY* splash a *SMALL* drop of water in the pan and the oil sizzles.
- Carefully with a spoon add the latke mixture to the hot oil. Once you’ve filled your pan with as many latkes as the pan can take, gently move the pan back and forth to make sure the latkes are not sticking to the bottom of the pan.
- When the latke edges start to turn brown they are ready to flip- DON’T try to flip them too early, or you’ll just end up with lots of super fried latke bits all over your pan… although some people think thats the best part anyway…
- When both sides have browned, place the latkes on a plate lined with paper towel
- If the latkes are not sticking together, try adding some potato starch or flour.
- If they are burning & also not cooking well enough in the middle, consider making them smaller.
- If they are sticking to the pan, use your clean spatula ( make sure to wipe off any latke bits that are already stuck to it), to get under each latke to help them float- also consider adding more oil to your pan.
- If the oil is starting to bubble up – try adding more oil, but also know that you may need to change the oil out all together shortly.
Other Latke Varieties to Try…
- Zucchini Latkes- squeeze out the extra water and use flour & egg to hold these guys together- be sure that the oil is hot enough when you start frying!
- Apple Latkes- grate the apples and squeeze out the juice & use egg & flour to hold together. After frying, dip in cinnamon & sugar or mix some in to the batter!
- Sweet Potato Latkes
So I was just visiting my dear friend Chai and her family. Since I’m back on the whole 30 bit she was a little nervous about what in the world I would eat while there so she just bought out all the veggies at the store and we had a bit of fun in the kitchen 🙂
For dinner she thought we could make a butternut squash soup so I said, what if we add ground beef to it. She in no uncertain terms told me I was crazy, but it didn’t matter to me… I was sure this was going to be good… and so it was. So here you go… Enjoy this super delicious, super filling NOT WEIRD Butternut Squash Soup with Ground beef and Jerusalem Artichokes… come on, basic was definitely not going to cut it if I wanted to impress my friend… but fancy doesn’t have to mean complicated either 🙂 and this soup is really easy to make!
- Olive Oil
- 1 onion- diced
- Butternut Squash
- Soup stock
- Salt & Pepper to Taste
- Dash of nutmeg
- Optional: Maple Syrup to add sweetness
“Optional” Garnish that makes this soup awesome…
- Lightly caramelize the diced onion with a bit of salt in olive oil in a deep pan or soup pot.
- Prepare the butternut squash… Now there are 2 ways to do this…
- You can either cut the squash in half, take out the seeds brush with a little oil and bake it face down on a lined pan at 350F until its soft – approximately 45min-1hour. This could also be done in a double wrapped pan if your oven is not kosher.
- You can *peel and cut your squash* and add it to the sauteed onions and let it cook in the broth.
- Add the squash to the onions along with enough soup stock to cover the squash. Bring to a simmer and let cook until the butternut squash is thoroughly cooked through or for 30 minutes if you pre-cooked the squash in the oven.
- With an immersion blender, blend the soup until smooth and give it a taste. Add any cinnamon, nutmeg, salt, pepper etc needed to bring out the flavor. **Just remember it is supposed to be a sweeter soup** – you can even add a dash of maple syrup!
- If you like your soup thicker you can cook it down a bit longer, if you like it thinner you can add a bit of water. This is a VERY flexible soup!
Optional, but not really optional:
- Just before you are ready to serve, take the Jerusalem artichokes and process them in a food processor until it is in very small pieces. Put a little olive oil in the pan and add the processed Jerusalem Artichokes. Cook over a medium flame and when you start to see the oil sizzle a bit put the ground beef on top.
- Brown the meat with the artichokes and use to garnish the soup.
If you’ve got picky eaters, start with the meat on the side, but if your friends or kids are anything like mine, they’ll end up adding the meat to the soup and won’t look back! The mix of sweet and savory is just too good!
*Peeling and cutting squash is NOT my favorite thing to do, if you are going to do it, I’d suggest wearing gloves as the squash can often dry out the skin on your hands… Alternatively, you can see if one of your local stores caries a peeled and cut squash with a good hechsher, if you have a Harris Teeter nearby you may be in luck 🙂
This was the side dish I made for my mother’s birthday dinner… the main dish recipe is found here. With the end of summer, comes great local fresh squash, and I am all about the local farms around here. Something about the peaceful, rolling hills, super fresh produce… well anyway, I digress… So I came home from the farm with a beautiful spaghetti squash… I planned to make a pesto to go with it, but I kept forgetting to buy basil. I decided to play around a bit and came up with this. It was so good, that I went back to the farm and bought another spaghetti squash!
- 1 spaghetti squash
- 1/4 cup Olive oil
- 2 TBSP almond butter
- 3 cloves of garlic – minced/chopped small
- 1 large onion- chopped
- Nutritional Yeast (Optional, but will make it taste a bit cheesy!)
Cut the spaghetti squash in half lengthwise and remove the seeds. Bake, face down on foil or parchment at 400*F for about 45 minutes (or an hour to an hour and 15 minutes in a pan double wrapped in foil). The squash is ready, when you push down on the outside skin and it sinks a bit.
Let the squash cool, then with a fork, scrape the shell of the squash and set all the “spaghetti” aside. In a fry pan over medium heat, add the olive oil, almond butter, garlic, onion and a good pinch of salt and cook until the onions are translucent. Mix the “spaghetti” and a pinch of nutritional yeast into the onion mixture in the fry pan and cook for about 5 – 10 minutes.
Enjoy! This one makes great leftovers too! You can keep it in the refrigerator for about a week and re-heat in the frypan 🙂
It’s back to school and I’m a mess, and this is before the kids have even started! All summer I’ve spent time prepping for the upcoming school year, but nothing can prepare you for waking up at 5:45 after spending the glorious weeks of summer sleeping in till 10…
To combat these super early mornings I need something good, fast, and filling. Locally we have a local farm cooperative that delivers fresh produce from a variety of local farms. This morning my produce arrived with some beautiful swiss chard, tomatoes, and local farm fresh eggs. I don’t have much experience with swiss chard, but I played around with this a bit over the summer and found the saute’d tomato/chard combo worked great with a fried egg… so here goes 🙂
- 1 Bunch of swiss chard, cut at the stem
- 1 Large Heirloom tomato or another tomato with a soft peel
- Salt to taste
- Knife & cutting board (you can use a paper plate in a pinch :))
- Frypan or electric skillet
Wash and check the chard, then remove the stems and chop the leaves until they are salad sized pieces. (I kept the stems, but I’m not sure what I’ll do with them just yet…). Heat your frypan or electric skillet with a couple tablespoons of oil and add the cut swiss chard and a pinch of salt, mix around to coat, then let the greens cook. If the pan starts to get a bit dry, try covering it with some foil. In the meantime chop your tomato. When the swiss chard looks a bit wilted and is starting to lose its bitter taste (about 5 minutes), add the tomatoes and continue to cook for an additional 3-5 minutes. Now that your pan is filled with lots of flavor, push the cooked greens and tomatoes to the side of your pan and crack and check an egg. If the pan is dry you could add another drop of oil, then fry the egg to your liking. Enjoy!
One time saving tip is to make a bigger batch of the greens and tomatoes, then set some aside for tomorrow’s breakfast before you add the egg for today … or you know, you could just eat it all now…whatevs
Egg Rolls are definitely one of those things you might think are hard to make and time consuming too… truth is, I threw some frozen Egg Rolls in the oven and started making these from scratch at the same time and these were done first, tasted better, and were much easier than I thought 🙂 Here’s the recipe- best part is, all you need is a flame and a single pan!
- Shredded Cabbage- many bags of cole slaw have a hechshire
- 1 package of mushrooms
- 1 package of tofu
- 1 package of egg roll wraps- Nasoya is kosher
- Soy Sauce or Tamari between 1/4 and 1/3 of a cup
- 1 tsp pepper
- Oil- for pan frying
Clean and chop the mushrooms and start to sautee them in a non-stick frypan over medium heat. Meanwhile squeeze the water out of the tofu and break it up with your hands and add to the frypan. Add the package of shredded cabbage and a decent amount of soy or tamari sauce and pepper. Stir every few minutes until the cabbage is soft. When the mixture is cooked turn off the heat and use a cutting board as a clean space to wrap the egg rolls.
Open the package of egg roll wrappers and follow the package directions to fill and roll them. Make sure to squeeze out any extra liquid from the cabbage mixture when filling the wrappers. Since my family’s counter tops are not kosher, I keep them clean and always put a cutting board or plate down to use as a work surface. Once you have used up all the filling clean and dry your frypan to get ready to fry. Add oil to cover the bottom of the pan and heat over medium heat. When the oil is hot add one egg roll – if the oil is hot enough you will see it start to bubble slightly and you can add the other egg rolls. After a couple minutes when the bottom is brown, turn each egg roll to brown all sides. When done put on a plate lined with paper towels to drain the oil.
That’s it! The whole process should take less than 45 minutes and it makes a great dinner or appetizer for your whole family.
This is the easiest breakfast, brunch, lunch, snack, or dinner… pretty much my instant go to when I want something good to eat in a hurry! While this recipe isn’t quite authentic… it’s still pretty tasty
- Your favorite tomato sauce- mine is anything from Paesana
- Optional: cooked pasta, parmesan, goat cheese, or any other kind of cheese that rocks your knee high socks 😉
Pour your favorite tomato sauce to cover the bottom of a sauce pan, about a cup to a cup and a half of sauce. Crack and check 2-3 eggs and add them to the pan. Heat over a low to medium flame. Cover the pan and check back in 3-5 minutes. It’s done when the eggs are set and the yolks are cooked to your liking.
- Add some of your favorite cheeses- parmesan, cheddar, munster, and goat cheese are all great!
- Cook some pasta and enjoy it with your shakshuka for a more filling meal!