Apple Latkes

Latkes aren’t just for lunch and dinner, we found a fun new way to start our day with latkes – Apple Latkes for breakfast!

20140122-090606.jpg

These latkes by Nigella Lawson are so good that you are going to want them at other times of the year.  Then you can call them apple fritters or apple pancakes.  But whatever you call them, they are worth a try!

20140122-090613.jpg

 

Apple Latkes

from Nigella Lawson

1 large egg (locally raised)

1/3 cup plain greek yogurt plus 1/3 cup low-fat milk, or 2/3 cup natural plain yogurt.

1 cup all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp ground cinnamon

2 Tbsp superfine sugar

2 apples (1/2 lb) to make 1 cup grated apples

Vegetable oil, for frying

Maple syrup (or confectioner’s sugar and ground cinnamon) for serving

Directions

Beat the egg with the yogurt and milk and set aside.

20140122-090518.jpg

Combine the flour, baking powder, baking soda, cinnamon & sugar in a bowl.

20140122-090525.jpg

Peel, quarter and core the apples, then grate them.

20140122-090535.jpg

Pour the yogurt mixture into the flour bowl, tip in the apples and fold together.

20140122-090543.jpg

Pour enough oil to come about 1/4 inch up in a skillet and heat over medium high heat.  Drop spoonfuls (round soup spoon) of the apple batter into the sizzling oil.  No need to make perfect round pancakes.

20140122-090550.jpg

Fry for a minute or two, until the latkes are a golden brown on the undersides.  Flip them and fry for another minute o the uncooked side.

20140122-090558.jpg

Drain on paper towels.

20140122-090606.jpg

Serve with maple syrup and enjoy!

20140122-090613.jpg

Serves 4.

 

Categories: Apples, Breakfast, Hanukah, Jewish Holiday, Kosher, Recipe, Vegetarian | Tags: | Leave a comment

Golden Latkes with Turmeric

Happy Hanukkah!!

Just when you think there can be no other ways to make potato latkes, along comes turmeric. Turmeric is a member of the ginger family with an orange-yellow color when dried and ground. I love turmeric and the color it imparts on food; these latkes are flavorful and beautifully golden.

20131205-223610.jpg

I adapted this recipe from one I found on Eating Well.  I prefer to remove the excess moisture from my potatoes and onions, so I needed to reduce the amount of chickpea flour used.  They also included a spiced applesauce, which I did not make since I know it would not go over well with my family, so we used plain applesauce.

20131205-223624.jpg

What a great way to celebrate Hanukkah!

20131205-223641.jpg

Golden Latkes with Turmeric

Adapted from Eatingwell.com

2 cups grated russet potatoes

1 small onion, grated or finely chopped

1-2 fresh serrano chiles, stemmed, seeded and finely chopped

1/3 cup chickpea flour or unbleached white flour

1 tsp ground cumin

1 tsp Kosher or sea salt

1/2 tsp turmeric

2 large eggs, slightly beaten (locally raised)

2 tablespoons canola oil, divided

Directions

Heat oven to 200F.  Place a baking sheet in the oven.

Place the potatoes and onions into a cheesecloth or clean dish towel and squeeze out the excess moisture.

20131205-223537.jpg

Add serrano chiles, flour, seasonings and eggs.

20131205-223550.jpg

Mix well.

20131205-223557.jpg

Heat 1 Tbsp oil in a large non-stick skillet over medium heat.  Place a heaping Tbsp of the potato mixture in the skillet and flatten with a spatula into a disk about 3” in diameter.  Do not overcrowd them in the pan.

20131205-223603.jpg

Cook until golden brown and crispy on the bottom, about 3-5 minutes.  Flip and cook until the other side is golden brown and crisp, about another 3-5 minutes.

20131205-223610.jpg

Briefly drain on paper towels then transfer to the baking sheet in the oven.

20131205-223617.jpg

Serve with applesauce and enjoy!

20131205-223624.jpg

Makes approx. 12 latkes, 6 servings.

Categories: Hanukah, Jewish Holiday, Kosher, Recipe, Vegetarian | Tags: , | 1 Comment

Puffed Oven Pancake with Brown Sugar-Banana Sauce

If there aren’t enough other treats around, how about a breakfast treat?

IMG_8587.JPG

I always thought the baked pancakes would be a lot of work, but this was actually a lot less work for me than making batches of regular pancakes. And everyone was so impressed!

IMG_8590.JPG

Although my waistline won’t like it, this may become a regular feature of weekend breakfasts, or at least holiday weekend breakfasts.

IMG_8593.JPG

Puffed Oven Pancake with Brown Sugar-Banana Sauce

from Better Homes & Gardens

2 tablespoons butter
4 eggs (locally raised)
2/3 cup all-purpose flour
2/3 cup milk (locally produced)
1/4 teaspoon salt
1/2 cup butter
1/3 cup packed brown sugar
3 medium bananas, sliced
2 tablespoons light rum or apple juice
Powdered sugar (optional)
Whipped cream (optional)
Directions

Preheat oven to 400 degrees F. Place the 2 tablespoons butter in a 12-inch oven-going skillet or round heavy metal baking pan. Place skillet in oven for 3 to 5 minutes or until butter is melted.

Meanwhile, in a medium bowl beat eggs with a wire whisk or rotary beater. Add flour, milk, and salt; beat until smooth.

IMG_8584.JPG

Immediately pour batter into the hot skillet.

IMG_8585.JPG

Bake for 20 to 25 minutes or until puffed and well browned.

IMG_8589.JPG

For brown sugar-banana sauce, in a small saucepan combine the 1/2 cup butter and the brown sugar. Cook and stir over medium heat until melted. Add bananas; cook about 2 minutes or until heated through, stirring gently.

IMG_8588.JPG

Carefully stir in rum; heat through.

IMG_8587.JPG

To serve, spoon sauce over pancake.

IMG_8590.JPG

If desired, sprinkle lightly with powdered sugar and serve with whipped cream. Serve warm. Enjoy!

IMG_8592.JPG

Serves 6 – 8.IMG_8593.JPG

Categories: Breakfast, Recipe | Tags: , | Leave a comment

Tis the Season for Recycling

I shared this tip with my clients at the University of Pennsylvania, but I think it is worth sharing again here…

Sustainability Tip #7 – Tis the Season for Recycling

With the holiday season upon us, households will be getting a lot of new things. This means that there will be a lot of old (or not so old) things to get rid of.  For items that cannot be re-used, here are some recycling avenues:

 

Christmas string lightsholidayLEDs.com – They take old string lights for free and recycle all the parts into new products.  AND, they will send you a 15% off coupon redeemable for new LED lights.

 

Wine Corksrecork.org – They collect real wine corks and grind them up to make new products, such as flooring and shoe soles. The link takes you to a locator page to find a drop off location near you.

 

Remote controls, CDs/DVDs, Gaming Controls, etc Best Buy – Their front-of-store recycling bins take large items like TV’s, VHS and DVD players, but also smaller items like those listed.  The link will take you to a store locator for recycling.

 

Computer mice, keyboards and other home office waste Staples and Radio Shack– Staples accepts up to 6 items per customer per day, regardless of where the item was purchased.  They will also do trade-ins, making you an offer and paying with a Staples e-cash card. Radio Shack will give store credit for trade-ins. See the links for more information.

 

Plastic gift cards – Swipeit.com – Mail them your used gift cards and they will recycle them into new plastic products.  The link provides the address to mail them to.

Flash Drives – RecycleUSB.com – They recycle USB drives into a standalone computer system for children in poorer parts of the world.

Thanks to Dannyseo.com for the links to these companies.

Categories: Recipe | Leave a comment

Leftover Turkey Mole Tacos in the Slow Cooker

I am posting this now because we froze some of our Thanksgiving leftover turkey for use on days just like this.  I have not felt like cooking since Thanksgiving – yes, almost 2 weeks! So, yesterday, I pulled two 2-cup bags of turkey out of the freezer into the fridge to defrost.  At lunchtime today, they and the rest of the ingredients went into the slow cooker. I spent the afternoon doing errands and came home to not only a wonderfully smelling house, but a truly tasty dinner. All that was left to do was heat the tortillas.

IMG_8640.JPG

We used a mixture of both corn and flour tortillas.  I used corn, my husband preferred flour.  I also did a mix of soft tacos and tostadas.  All were great (even though I over-cooked the edges of this tortilla a bit)

IMG_8641.JPG

I kept the heat level low so my 5 year old could eat it.  We added the heat through hot sauce and salsa.  You could easily ramp of the heat in the sauce while it cooks if you want.

Leftover Turkey Mole Tacos in the Slow Cooker

Adapted from Slow-Cooker Turkey Mole Tacos in Food Network Magazine

1 15 -ounce can fire roasted diced tomatoes, drained

2 large carrots, cut into 1/2-inch pieces

1 green bell pepper, finely chopped

4 scallions, chopped, plus more for topping

2 tablespoons chunky peanut butter

1 1/2 tablespoons low-sodium soy sauce

1 tablespoon ancho chile powder

2 teaspoons unsweetened cocoa powder

1/2 teaspoon ground cinnamon

4 cups leftover turkey, shredded (locally raised)

18 corn or flour tortillas

Directions

Combine the tomatoes, carrots, bell pepper, scallions, peanut butter, soy sauce, chile powder, cocoa powder and Chinese five-spice powder in a 6-quart slow cooker and stir to combine.IMG_8636.JPGAdd the turkey and turn to coat. Cover and cook on low, 5 hours.IMG_8638.JPGStir to fully coat the turkey.IMG_8639.JPGWarm the tortillas in a dry skillet or in the microwave. Serve the turkey in the tortillas and top with scallions, hot sauce, salsa and/or cheese, if desired (not Kosher if you add the cheese).  Enjoy!IMG_8640.JPGServes 4 – 5.

Categories: Carrot, Kosher, Main Dish, Recipe | Tags: | Leave a comment

Fig Graham Bread

If I have any addictions, it is to figs and dates.  It flips back and forth as to which I prefer; basically depending on whether I have dates from Israel or Iran around.  When I run out of those, I have better access to quality figs than dates, so I switch to obsessing about figs.  20140422-211514.jpg

When I saw this recipe for fig graham bread I knew I would have to make it.  We have a good supply of figs at the moment, so chopping up a cup’s worth would not be a problem.IMG_8418.JPG

The bread has a crumb topping that bakes in, so it feels decadent.  Well, I guess a bread made with figs and graham crackers and as much butter as this has would be decadent, with or without the crumb topping.IMG_8424.JPG

I like mine with fig butter…yum!!!IMG_8433.JPG

 

Fig Graham Bread

from Food Network Magazine

1 cup cinnamon graham cracker crumbs (or 1 cup plain graham cracker crumbs and 1 tsp cinnamon)

3/4 cup flour

1 1/4 tsp baking powder

1/2 tsp salt

1 stick butter, softened

3/4 cup granulated sugar

2 eggs (locally grown)

1 1/2 tsp vanilla

3/4 cup milk

1 cup figs, chopped (I use Turkish figs)

1/3 cup cinnamon graham cracker crumbs (or 1/3 cup plain graham cracker crumbs and 1/3 tsp cinnamon)

1/3 cup light brown sugar

2 1/2 Tbsp cold butter, cubed

pinch of salt

Directions

Heat oven to 350F.

Combine the graham cracker crumbs, flour, baking powder and salt in a small bowl.IMG_8419.JPG

In a large bowl beat the softened butter and sugar until light and fluffy.  Beat in the eggs, vanilla and milk. Beat in the dry ingredients. Stir in the figs.IMG_8420.JPG

Pour into a greased loaf pan.IMG_8421.JPG

Mix the 1/3 cup graham cracker crumbs, brown sugar, cubed butter and salt. Sprinkle over loaf.IMG_8422.JPG

Bake 55 – 65 minutes.IMG_8423.JPG

Cool for 1 hour in the pan, remove from pan and cool completely on a wire rack.IMG_8424.JPG

Slice and enjoy.IMG_8433.JPG

Makes 1 loaf.

 

Categories: Bread, Kosher, Vegetarian | 1 Comment

Roasted Onions with Lemon

The Brussels sprouts may have been the biggest hit on our holiday table, IMG_8561

but the surprise hit was roasted onions.IMG_8563.JPG

Talk about easy, this was so simple. I went out to my garden and cut some fresh herbs; halved and quartered unpeeled onions and lemons, and threw the vinaigrette ingredients in the blender. It was the easiest of all the dishes I made. And it was so flavorful. The roasted herbs and the lemon vinaigrette balanced each other perfectly.

This is the last of my Thanksgiving posts for this year. The pomegranate molasses turkey was great, but you will have to wait til next November for that one ;)

IMG_8557

Roasted Onions with Lemon

from Food Network Magazine

1/2 cup olive oil

2 large sprigs rosemary, leaves stripped (from the garden)

1 bunch thyme (from the garden)

6 red onions, halved through the root end, unpeeled.

3 white onions, quartered through the root end, unpeeled.

Kosher salt and freshly ground black pepper

2 lemons

2 Tbsp vegetable oil

2 Tbsp apple cider vinegar

1 Tbsp dijon mustard

Directions

Preheat the oven to 400F.

Drizzle 2 tablespoons olive oil on a rimmed baking sheet. Scatter the rosemary leaves and thyme sprigs on the baking sheet.IMG_8554.JPGSeason the onions with salt and pepper; arrange on top of the herbs, cut-side down.IMG_8555.JPG
Remove 4 wide strips zest from the lemons using a vegetable peeler; set aside. Cut each lemon in half and remove any seeds; add to the baking sheet cut-side down.IMG_8556.JPGRoast until the onions are tender and the skins are slightly charred, about 1 hour.

Meanwhile, make the vinaigrette: Combine the vegetable oil, vinegar, mustard and 1/2 teaspoon salt in a blender. With the motor running, gradually drizzle in the remaining 6 tablespoons olive oil and 2 tablespoons water until emulsified. Transfer to a small bowl; add the lemon zest and season with salt and pepper. Let steep at least 30 minutes; remove the lemon zest.

Remove and discard the skins from the onions. Arrange the onions, lemons and herbs on a platter and drizzle with the vinaigrette just before serving. Enjoy!IMG_8563.JPG

(The roasted onions and vinaigrette can be made up to 4 hours ahead. Serve at room temperature.)

Serves 6-8.

Categories: Kosher, Recipe, Vegetarian | Tags: | Leave a comment

Roasted Brussels Sprouts with Balsamic Honey

All the vegetable dishes were a hit at our Thanksgiving dinner, but none was devoured as much as the Brussels sprouts. Surprising? Not to me, I love Brussels sprouts. But usually I get to eat most of them myself. Not this time; they ended up with the least leftovers of anything- even less than the delicious sweet potato casserole.IMG_8565

What made the difference? Two things: 1- roasting, roasting Brussels sprouts always increases the amount eaten; 2- balsamic honey drizzle, this was amazing. The sprouts were good right out of the oven, but when I drizzled the balsamic honey on them, they were transformed into something totally delicious.

IMG_8561.JPG

This was so easy it will become a frequent way Brussels sprouts will be prepared whenever they are in season.

Roasted Brussels Sprouts with Balsamic Honey

From Food Network Magazine

8 cloves garlic, thinly sliced (from the garden)

1/4 cup olive oil

Kosher salt

2 lbs Brussels sprouts, trimmed and halved

Freshly ground black pepper

3/4 cup white balsamic vinegar (I used dark balsamic vinegar)

2 Tbsp packed light brown sugar

2 tsp honey

1 bay leaf

shaved pecorino romano or parmesan cheese, for topping (we did not use this)

Directions

Preheat the oven to 400F.

Combine the garlic and olive oil in a small saucepan over low heat.  Gently simmer, stirring occasionally, until the garlic is lightly golden and crisp, 5 – 6 minutes.  Remove from heat; transfer garlic to a paper-towel-lined plate using a slotted spoon and season with salt.  Reserve the garlic oil.

Toss the brussels sprouts with the garlic oil on a baking sheet and spread in an even layer; season with salt and pepper.  Roast until the brussels sprouts are tender and slightly charred, 30 – 35 minutes.IMG_8560.JPGMeanwhile, combine the vinegar, brown sugar, honey and bay leaf in the saucepan and whisk until combined.  Simmer over medium-high heat, whisking occasionally, until slightly syrupy, 10 – 12 minutes. Remove from heat; let cool until thick and glossy, about 6 minutes.  Remove bay leaf.

Transfer brussels sprouts to a platter; spoon the vinegar-honey syrup on top and sprinkle with the fried garlic and shaved cheese before serving.  Enjoy!IMG_8561.JPG(can be made up to 2 hours ahead.  Serve at room temperature)

Serves 6 – 8.

 

 

Categories: Kosher, Recipe, Vegetarian | Tags: | 1 Comment

Apple Pecan Crumb Top Pie

It had been way too long since I last made this pie (decades).  It used to be a yearly occurrence. Every thanksgiving I would make this pie, sometimes with the assistance of a beautiful little helper. I am posting the recipe so that she will now have it to make with her beautiful little helpers.

I did have another helper this year – my puppy was at my side the whole time I was peeling and slicing apples.IMG_8539.JPGMy father loved this pie.  Well, he loved apples and he loved pecans, so put them together and there was no way he couldn’t love it. So, as I made this I thought about my little helper, I thought about my father, and thought about how lucky I am to be able to make both the pie and the blog to share. IMG_8572.JPGUnfortunately, I did not take a picture of the final pie. I did not cover the crust and it browned too much (aka burned). I thought the pie was a fail…until we served it. It was delicious! Yes, it would have been better with a less cooked crust, but that really didn’t matter. So here is a picture of one of the cut pieces.IMG_8573.JPG

I have adjusted the recipe to avoid overcooking the crust.

Apple Pecan Crumb Top Pie

1 prepared pie crust

1/3 cup chopped pecans

1 cup sugar

1/4 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

2 Tbsp flour

6 cups peeled, thinly sliced Granny Smith apples

1 Tbsp butter (locally made)

 

Crumb topping

1/2 cup packed brown sugar

1/2 cup flour

1/3 – 1/2 cup chopped pecans

3 Tbsp butter (locally made)

Directions

Preheat oven to 375F.

Sprinkle  chopped pecans in bottom of pie crust.IMG_8568.JPGPlace the apples in a large bowl.  In a small bowl, mix together the sugar, salt, cinnamon, nutmeg and flour.  IMG_8569.JPGMix with the apples to coat.IMG_8570.JPGPlace the apples in the pie crust. Dot with the butter.IMG_8571.JPG

Make the crumb topping:  In a medium bowl, mix together the topping ingredients with a fork or pastry cutter until the size of peas.

Spread the crumb topping on the apples.IMG_8572.JPGCover loosely with foil and bake for 20 minutes.  Remove foil and bake another 25-30 minutes.

Serve and enjoy!IMG_8573.JPG

 

Categories: Apples, Dessert, Recipe | 2 Comments

Cinnamon Roll Pancakes

I promised to share the good, the bad and the ugly…here is a recipe I tried that tasted fantastic, but I could not get it to look right no matter how I changed my technique.  First, I thought the hole in my plastic bag was too big…

20140629-092342-33822283.jpg Then, that the cinnamon filing was too liquid…

20140629-092342-33822687.jpg

Finally, using a spoon and really mixing the filling well, I got something close to what it should look like…

20140629-092343-33823128.jpg

The next problem washow the pancake looked once it got flipped.  All the pictures I saw looked liked actual cinnamon rolls, only flat.  But mine all looked like this…

20140629-092344-33824595.jpg

But, once the cream cheese glaze was added, it not only looked good, it tasted great!  I was just like eating a cinnamon roll!

20140629-092345-33825593.jpg

Breakfast got rave reviews, so I will try again, starting with focusing on a thicker cinnamon filling and seeing how things go from there.

Cinnamon Roll Pancakes

Recipe adapted by AntoineSean (Pinterest) from: Recipe Girl

For Pancakes:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten (from Farmer Kim)

(OR use a boxed pancake batter)

Cinnamon Filling:
1/2 cup butter, melted
3/4 cup packed brown sugar
1 Tablespoon ground cinnamon

Cream Cheese Glaze:
4 Tablespoons butter
2 ounces cream cheese
1 1/4 cups powdered sugar
1 teaspoon vanilla extract

DIRECTIONS

Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.

20140629-092341-33821068.jpg

Prepare Pancake batter:  In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened.
OR If using a boxed mix, prepare according to package directions.

20140629-092341-33821466.jpg

Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.

20140629-092341-33821800.jpg

Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake (or drizzle it using a spoon).

20140629-092343-33823128.jpg

When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more.

20140629-092343-33823986.jpg

Transfer pancake (flipped back over so the cinnamon side is up) to a baking sheet and keep warm in the oven while you make the rest of the pancakes.

20140629-092344-33824595.jpg

When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!

20140629-092345-33825593.jpg

Makes 4 pancakes – serves 4.

 

 

 

 

 

 

 

 

 

Categories: Breakfast, Recipe | Leave a comment

Create a free website or blog at WordPress.com. The Adventure Journal Theme.

Follow

Get every new post delivered to your Inbox.

Join 420 other followers

%d bloggers like this: