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 🙂
So Thanksgiving is over, but my mini vacation wasn’t. As much as I could, I tried to plan my meals to match up with what the rest of the family. That way I don’t end up salivating over all their great smelling food, instead I can enjoy my own kosher versions :).
Well anyway, motzei Shabbos was Taco night. As my sister fried up some ground beef and prepared all sorts of yummy toppings for my extended family of 19?20? I kind of lost count. I snagged a couple of taco shells (before anyone else could get to the box), an avocado and checked some fresh romaine lettuce. I pulled my crock pot back out and made myself some SUPER AWESOME tacos…Afterwards my only regret was that I hadn’t snagged more taco shells…
- Leftover Thanksgiving poultry, shredded or cut up small
- 1/2 cup of your favorite salsa- I went with a medium heat level
- Juice of 1 lime
- Taco Shells
- Romaine lettuce
- Tomato? Faux sour cream? Guacamole? Non-dairy cheese? Whatever else you like to put on your tacos…
- Shred your leftover turkey, chicken, cornish game hens, whatever, in to your crock pot. Add the salsa and mix well. Heat on high heat for about 30-40 minutes, until it has warmed up.
- Squeeze the juice of one lime on the heated poultry and mix well.
- Wash and cut/prepare any taco toppings
- Assemble your tacos…
Its as easy as that, and let me tell you, this thing was SOOO FLAVORFUL! Good thing I have more left over chicky…I get to have these tacos again tomorrow!
In the past, I’ve made myself all sorts of different foods for Thanksgiving. I’ve done Turkey meatballs, St. Tropez Chicken… basically any kind of poultry I was in the mood for. Since Turkey was never really my favorite, I was never so into preparing something to match up so neatly with what everyone else was eating. This year was different. From the first day in November I was CRAVING a nice roasted piece of turkey… or rather poultry.
I decided then and there, this year would be a basic ‘roasted’ little chiky (as my sister and I call it)… AKA Cornish Game Hen. For me, Cornish Game Hens are one of the few types of poultry sold at my local kosher grocery under the hashgacha I eat. This made getting ahold of the bird… or should I say birds… (they are pretty small so I buy them in 2 packs) pretty easy. If you don’t have Cornish Game Hens, this recipe would go great with a whole regular sized chicken too. This recipe was so easy I was was able to set up my little crock pot and basically forget about it until dinner time. In the meantime I went on a hike with my extended family, played card games, even learned how to play “Settler’s of Catan…”
- 2 Cornish Game Hens- Frozen or Defrosted… either way
- 1/2 bottle of beer- I used Blue Moon
- Poultry seasoning (I made my own with a bit of salt, paprika, oregano, and rosemary…no real measurements- as my dad would call it, I used the “shitalach method” meaning a bit of this and a bit of that… no idea if we are saying that right…)
- Prepared roasted vegetables of your choice… I did sweet potato, green beans, and brussel sprouts.
- Set up your crock pot an place your 2 cornish game hens inside. Add half a beer and try to coat the chickys with the beer.
- Rub the chickys with the seasoning mix. *Careful on the salt here… since kosher meat is soaked and salted, it already has salt flavor and doesn’t need much more*
- Turn your crock pot on high for about 4-6 hours until the cornish game hens are cooked through. At this point you can turn off your crock pot if its still too early for your meal. Just be sure to turn it back on a good 1-2 hours before you want to eat so everything will be nice and hot.
- About 1-2 hours before you are going to eat, add your prepared roasted vegetables. I roasted them in my oven at home and brought them in a ziplock that I could add to the chicken. I did it this way because I really wanted each of the vegetables to maintain their individual tastes and textures. By cooking them before and only adding them toward the end, my crock pot meal didn’t become another form of cholent… not that there is anything wrong with cholent… 🙂
Check out my little cornish game chickys all cooked and ready for some veggies!
Now if you end up with leftovers… let me tell you, my Leftover Thanksgiving Chicky Tacos were OUTSTANDING in my very humble opinion.
There is nothing that makes me happier when the weather gets cool than a good bowl of soup, and truth is, there is really only one kind of soup that I crave and it’s this one.
This soup is savory, sweet, filling, flavorful, yet somewhat light… too many words, but basically it’s fantastic. There are a lot of ingredients, so when I make this soup, I make a lot of it and enjoy the leftovers for days and freeze some for perfect meals whenever the weather gets cool again.
- 1 onion chopped
- Olive Oil
- 3 chicken breasts sliced
- 1 -2 TBSP fresh (or frozen) ground ginger
- 2 11oz containers of cooking grade coconutmilk- I use So Delicious brand
- 2 – 3TBSP of your favorite curry powder
- 2 TBSP date sugar (or brown sugar)
- 2 delicata squash (or 1 butternut squash peeled) and cut up
- 1 cauliflower (checked for bugs)
- 2 carrots peeled and cut
- 2 pieces of fresh lemon grass cut in half lengthwise
- 1 bunch of fresh cilantro washed and checked for bugs
- 2 32oz boxes of vegetable or chicken stock
- Salt to taste
- 1 bundle of green onions
- 3 Limes
In a big soup pot sautee the onions in your favorite cooking oil (I used olive) and almost immediately add the sliced chicken breast and one carton of coconut milk, curry powder, ginger, and sweetner of your choice. As the chicken cooks, finish preparing the other vegetables and add them to the pot: Wash, cut, and de-seed the delicata squash (the great thing about this squash is you can eat the peel!), check and cut the cauliflower, wash, peel, and cut the carrots, wash, check and rip the cilantro, and cut the two pieces of lemongrass.
Add the 2 boxes of soup stock (Tabachnick is generally easy to find at your local grocery). Heat over medium heat until the squash and carrots are fork tender. To finish the soup off, add some fresh green onions, the juice of 3 limes, and the second carton of coconut milk. Add any additional salt, curry powder, or sweeter to balance out any flavors. Enjoy!
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