Food, Nutrition and Cooking

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My very best Latkes

Carrot and Potato Latkes- for Chanukah, this year for Thanksgiving and truly any time!

3 medium potatoes (~ 1 lb.), peeled and shredded

1 medium carrot, shredded

1 egg, slightly beaten (or 1/4 cup egg substitute)

1/4 cup finely chopped onion

2 T all purpose flour

1/4 tsp salt

1/4 teaspoon black pepper

cooking oil (canola, vegetable)

applesauce and/or sour cream for garnish

Place shredded potatoes in cold water as you work to prevent discoloration. Drain well when ready to combine.

Combine all ingredients except garnishes and oil. Mix well. 

Put about 1/4-1/2 oil in an electric frying pan and heat to 400 degrees F. (If you don’t have an electric frying pan, heat oil in deep skillet on stove medium-high heat). Make sure oil is HOT when you add mixture to pan, 1 heaping T for each Latke. Flatten each latke slightly. Fry about 2-3 minutes per side until golden. Drain on paper towels. 

Cover latkes with foil to keep warm until ready to serve. Serve with applesauce and/or sour cream.

Latkes can be made ahead as directed above. Chill for 3-24 hours. To reheat, arrange on an UNgreased cookie sheet and bake at 400 degrees F for 10-12 minutes, turning once.

Yield ~ 12 Latkes. 

NOTE: I prefer shredding the potatoes and carrots to grating or chopping as I like the resulting texture, almost bird’s nest-like.

If making multiple batches, be sure to allow the oil to come up to temperature before adding each batch. Latkes cooked in HOT oil will be crispier and will have absorbed less oil. 

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Word- BIRD

…Thanksgiving. I hope that all enjoying my blog have many things to be thankful for. Add this recipe to your list!

Wild Rice Stuffing 

Makes enough for a 12 lb turkey. Recipe can be multiplied as many times as you like, I usually quadruple it on Thanksgiving regardless of the sizeof the bird. It is equally wonderful leftover. Note the soaking of the wild rice takes about an hour so plan ahead. This recipe is a bit time consuming but is truly well worth it. 

1 cup wild rice

poultry giblets, cooked and chopped (broth saved)

1/2 cup giblet broth

1/4 cup finely chopped onion

1 cup finely chopped celery

1/2 cup finely chopped mushrooms

1/4 cup lowfat, low salt chicken broth (or 1/8 cup butter, 1/8 cup broth)

4 cups toasted bread cubes (can be done a day or 2 ahead and kept in an airtight container)

1 teaspoon salt

1/2 teaspoon sage

1/4 teaspoon freshly ground black pepper

1 egg (or 1/4 cup egg substitute), lightly beaten

Spread the wild rice in a large flat baking pan. Pour boiling water over the rice, cover tightly with foil and let stand 20 minutes. Drain rice and repeat the soaking with fresh boiling water 3 more times. The grains of rice should split open. After final draining combine rice with giblets and broth.

Saute onion, celery and mushrooms in chicken broth (or broth and butter) until tender. NOTE: You can cook the veggies a day or two ahead of time. Keep prepared veggies refrigerated until ready to use. 

Combine cooled rice, veggies, bread cubes and seasonings. Add egg just before stuffing. Roast stuffed turkey 20 minutes per pound + 1/2- 1 hour more (depending on size of the turkey) to be sure the bird is thoroughly cooked and the stuffing inside the turkey is as well. Roasting the turkey legs side up will keep the breast meat juicier. CAREFULLY flip the turkey to breast side up about 1/2 a hour before it’s done to brown the breast. 

Stuffing can also be baked in a baking pan separately from the turkey. Baste with chicken broth before baking.  Bake about 35- 40 minutes at 350 degrees F. 


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Pizza rustica con finocchi, porri, funghi e oliva

Rustic Whole Wheat Pizza

1 – 15 oz pre-made whole wheat pizza dough* at room temperature

3 leeks (white part only), finely chopped (~ 1 cup)
1 small fennel bulb, finely chopped (~1/2-3/4 cup)- save frond for garnish
8 oz baby bella mushrooms, sliced
3/4 cup kalamata olives, chopped
2 oz shredded or grated Parmigiano Reggiano cheese
2 oz farmer cheese
2 T olive oil
1 tsp dried thyme or 1 T chopped fresh thyme

Preheat oven to 400 degrees F. Prepare a pizza stone with light coating of olive oil cooking spray (or a baking sheet, lined with parchment, lightly sprayed).
Stretch pizza dough to ~ 12″ diameter circle and layout on stone.

In a large skillet heat 1 T olive oil to medium-high heat (use cooking spray if you prefer) and saute leeks and fennel until they start to wilt. Add mushrooms and continue to cook, stirring as needed, until the mushrooms have given up all their liquid and have begun to caramelize. Remove from heat.
Add cheese, olives and thyme and stir to combine.
Spread mixture to within 2″ from edge of dough. Fold uncovered dough over ~2″ of filling (most of the pizza will be left open on top). Paint edges of dough with remaining olive oil.
Bake 20-25 minutes (check at 20 minutes, as ovens vary be sure edges of dough are not burning).
*many grocery stores have bins of fresh pizza dough in the dairy section near the mozzarella cheese. White flour dough may be substituted and of course feel free to make your own dough.

Serves 6-8 as an appetizer and 2-4 as an entree

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Easier than Apple Pie

Apple Pie Bars

2 large apples, cored, peeled and cut into medium sized chunks  (~2-2.5 cups)

1 cup whole wheat flour

1/3 cup rolled oats (uncooked)

1/2 cup sugar of your choice (white, brown, turbinado)

1 tsp baking powder

1 tsp ground cinnamon

1/3 cup raisins, cranberries or a combination of both

1/2 cup egg substitute (or 2 whole eggs)

2 tsp canola oil

1/2 tsp maple syrup

canola oil spray to grease the pan

Preheat oven to 350 degrees F. Mix dry ingredients together in a large bowl. Add chopped apples, raisins (and cranberries) and then combined wet ingredients. Mix to form a batter. Mixing in the fruit before the wet ingredients makes it easier to combine. 

Spread the batter into an 8″ x 8″ baking pan that has been prepared with cooking spray. 

Bake for 30 minutes.

Let cool and cut into ~ 18 bars