Fancy Latkes

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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!

Ingredients:

  • 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

Directions:

  1. Using the food processor, process the potatoes, Jerusalem Artichoke, onion & Kale. (You may need to do this in batches)
  2. Squeeze out the excess liquid from the mixture and put in a bowl
  3. Add an egg, a pinch of salt and some pepper and mix well
  4. 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.
  5. 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.
  6. 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…
  7. When both sides have browned, place the latkes on a plate lined with paper towel

 

Trouble Shooting:

  • 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

The Most Amazing Spaghetti Squash I’ve Ever Had

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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!

Ingredients:

  • 1 spaghetti squash
  • 1/4 cup Olive oil
  • 2 TBSP almond butter
  • 3 cloves of garlic – minced/chopped small
  • 1 large onion- chopped
  • Salt
  • Nutritional Yeast (Optional, but will make it taste a bit cheesy!)

Directions:

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 🙂

 

Oven Baked Rice

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Cooking in a non-kosher kitchen has it’s challenges. While it is ideal to kasher ovens or stovetops, sometimes that isn’t possible due to timing or family tensions. That’s where this handy trick comes in. If all you have available to you is a non-kosher oven, you may be able to double wrap your food in foil and then bake it- ask your local Orthodox Rabbi for more information. 🙂

This rice recipe is really easy and the rice comes out really nice and fluffy!

Ingredients:

  • 1 cup of a rice of your choice (I used brown rice)
  • Oil
  • Water
  • Salt

Directions:

Preheat your oven to 350. Oil an aluminum pan and add rice and water according to the proportions listed on the rice package. Wrap the bottom of the aluminum pan with a layer of aluminum foil and wrap the top with two layers making sure to completely seal the pan. Put in the oven and bake for about an hour- mine was done in an hour and 10 minutes. If you want to check on the rice lift the pan and tilt it to feel if there is still water loose in the pan. If you do open the foil and the rice is not done yet, be careful to fully double wrap it before returning it to the oven. Once the rice is done open it and fluff it with a fork and enjoy!