Tuesday, December 16, 2014

Best Ever Chanukah Potato Latkes Baked ( Hanukkah)



This year, Chanukah starts tonight at sundown. (Dec 16-2014 ) and will last for the next 8 days! The most traditional food to eat on Chanukah is Potato Latkes!

 Chanukah is spelled so many ways because it is a Hebrew word that is translated into English and there are many acceptable English spellings including Chanukah and Hanukkah, ) I like Chanukah!

A few years ago, I had a Hanukkah Chanukah get together and served 3 large trays of homemade latkes- each with a different ( gluten free)  recipe. One tray was fried, one tray was baked, and another was fried but a different recipe. Guess what! In a blind taste test, hands down, everyone loved my baked latkes the best- so I'm sharing the recipe

I know we are supposed to fry on Hanukkah Chanukah to commemorate the miracle of the oil that burned for 8 days in the Temple in Jerusalem thousands of years ago, but
I think these baked latkes are a healthier, less fattening, and just as delicious version- Of course they are also gluten free. Enjoy

Ingredients:
6 large baking potatoes , peeled and grated
2 carrots, grated
1 cup of hand grated real parmesan ( don't use the powdery parmesan- it won't work)
3 eggs

5 scallions, chopped fine
Freshly cracked pepper to taste

Preheat the oven to 425 degrees.
Line two large rimmed cookie sheets with parchment and spray with some oil.

Using a hand grater or  machine, grate the carrots and potatoes and mix together. Wring out as much liquid as possible ( use a clean hand towel) . Add eggs, scallions, parmesan, and freshly cracked pepper.
Drop a large tablespoon full onto the cookie sheet and flatten into a latke shape ( like a large cookie) Bake 15-20 minutes until beginning to brown and getting crispy. Serve immediately and top sour cream, Greek yogurt or homemade applesauce.

Note: I haven't done this, but I have been told that if you are really in a hurry, you can buy a bag or two of shredded potatoes that are used for hash browns. Defrost them, wring them out and use them as your grated potato in a potato latke recipe.

Sometimes I really want to save on carbs and calories, so I make a vegetable ( without the starchy potato) latke. I like it because it's still crispy and crunchy . Vegetable latkes


Like my recipes?  you can see them all here: Recipes or scroll to the top of the page right hand side and submit your email. Each time I post the recipe will be delivered to you.


                                               This post will  be shared on 
 
My blog carnival list

including: 


Want to be added to My blog list?
  • Let me know
     


    If you are new to my blog and would like me to email you my recipes when I post them, please enter  scroll to the top of my blog and look for my subscribe box in the right top column of the blog. Type in your email, click and check your emails for a confirmation .  Don't miss a recipe - about one or two a week.  ( you can unsubscribe at any time)


    Good food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian/vegan and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.


  • Pin It Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.

    Friday, December 12, 2014

    Holiday Salad with Apples, Cashews, and Cranberries





    Fruity and festive, this holiday salad is a delicious delight to serve. With all of the naughtier indulgences we will be eating during the holidays, why not include something a little lighter that doesn't skimp on eye appeal or good taste.

    I've made this salad before and love the ease of assembling it and the interesting crunchy additions: fresh chopped cranberries, diced organic red apples, and snowy white raw cashews. It's great to be able to take advantage of using the fresh organic cranberries that are available this time of year.

    If you struggle to get enough greens, fruits, and vegetables into your meal planning, the variety in this simple salad will provide lots of good tasting immune building nutrients that are crowd pleasers!

    Most of all, this salad makes a beautiful presentation that you can be proud to serve at your holiday table.

    Use any dressing you like or make my fresh cranberry orange honey dressing

     Ingredients: 
    1 bag of organic broccoli slaw ( available in supermarkets)
    2 cups of chopped organic romaine lettuce
    1 organic granny smith apple, cut into bite size chunks
    1 organic red delicious apple, cut into bite size chunks
    1/4 cup of organic cranberries, chopped ( adds beautiful color)
    1/2 cup of organic raisins
    1/2 cup raw organic cashews ( I get mine in Trader Joe's for best price)
    Optional: 4 sprigs of fresh mint, washed and chopped

    
    

    Directions:
    Assemble all ingredients and mix well.
    Toss with any homemade dressing before serving

    As with all of my recipes, this recipe meets gluten free, vegan or vegetarian, and real food standards.





    
    broccoli slaw
    Like my recipes?  you can see them all here: Recipes

                                This post will  be shared on 
     
    SouperSundays
    Want to be added to My blog list?
  • Let me know
     


    If you are new to my blog and would like me to email you my recipes when I post them, please enter  scroll to the top of my blog and look for my subscribe box in the right top column of the blog. Type in your email, click and check your emails for a confirmation .  Don't miss a recipe - about one or two a week.  ( you can unsubscribe at any time)


    Good food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian/vegan and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.
  •  

    Author: Judee Algazi

     Please leave a comment so I know you stopped by. I love comments and love to be introduced to your blog. I usually visit and follow your blog on G+ , Bloglovin, and Twitter. Thanks for stopping by. To Comment: Scroll down to the end of the post and click on comments

     
  • Disclaimer: I am an affiliate for Amazon and receive a very small compensation when you buy anything from Amazon by clicking on to Amazon from my blog - This helps me defray the cost of my blog expenses. Thank you for your support.

    3K+
    Pin It  Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.

  • =

    Thursday, December 4, 2014

    Vegan Collard Greens



    Collards are simple greens that are as healthy as they are tasty. Made this fast and easy vegan way with onions and garlic, they are tender and appealing. The color remains a bright deep green and the texture is like a soft noodle.

    When was the last time you made collard greens? If you are from the South, you probably make them frequently; If you are from the North, you probably make them once in a while or never.

    Fresh greens like these are an important part of our diet. They provide generous amounts of valuable minerals like iron and potassium , calcium and magnesium. In addition, they also provide lots of vitamin C and antioxidants.

    The onions and the garlic contain natural immune boosters that add a rich taste to everything. During the winter especially, it is important to boost our nutrition with immune building nutrients.

    I have to admit that I don't usually think of buying collard greens, but one of the supermarkets had an abundance of fresh collards that they were practically giving away. I bought a large bunch and was glad that I did. As with most greens, they wilt down to about half  ( these do not wilt as much as spinach though) .

    Kale has become very popular in the past few years. Collards are just as health giving, and personally I think they are lighter and have a milder taste. Just like kale, you can add a large leaf to your smoothie or even make collard crisps in the oven.  

    The key to this recipe is:  
    1. The way I cut the collards ( see below)
    2. The way I cooked the collards (Using no water, so the greens stay green and tasty, not overcooked and mushy)

    This is an easy vegan and naturally gluten free recipe that tastes great! Why not make this healthy green as part of your next dinner.


    Fresh Collard Greens
     
    Ingredients

    8 ribs (large leaves) of collard greens, rolled and sliced ( see below)
    1/2 large onion, chopped
    2 cloves of fresh garlic, chopped
    2 Tablespoons of olive oil
    2 teaspoons of freshly squeezed lemon juice
    Sea salt and cracked pepper to taste

    Directions:
    Sauté chopped onion in a large skillet in the olive oil on a slow heat until caramelized. Turn up heat and throw in garlic, lemon juice and sliced collards. Allow greens to Cook down until collards wilt and become a little soft Remove from heat and serve.


    How to roll and cut collard greens:
    Wash and dry the leaves really well. Take about 5 large leaves at a time and roll them together. Using a sharp large knife, cut the collards on an angle  into noodle-like strips. Repeat with the remaining three collards.




          Like my recipes?  you can see them all here: Recipes

         What is your favorite way to make collard greens?

                                This post will  be shared on 

    Want to be added to My blog list?

  • Let me know




    If you are new to my blog and would like me to email you my recipes when I post them, please enter your email on my subscribe box in the right top column of the blog.  Don't miss a recipe - about one or two a week.  ( you can unsubscribe at any time)


    Good food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

    Author: Judee Algazi

     Please leave a comment so I know you stopped by. I love comments and love to be introduced to your blog. I usually visit and follow your blog on G+ , Bloglovin, and Twitter. Thanks for stopping by. To Comment: Scroll down to the end of the post and click on comments

     
  • Disclaimer: I am an affiliate for Amazon and receive a very small compensation when you buy anything from Amazon by clicking on to Amazon from my blog - This helps me defray the cost of my blog expenses. Thank you for your support.

    3K+
    Pin It  Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.


  •