Tuesday, December 16, 2014

Best Ever Chanukah Potato Latkes Baked ( Hanukkah)

Baked potato latkes on a plate


Hanukkah will soon be upon us,  and it's time to start thinking about planning a festive menu.
! The most traditional food to eat on Chanukah is Potato Latkes!

If you are looking for a really good latke that is baked, not fried- This is it!
Usually, the baked ones do not taste as good as fried- these do ! Just think, you can spare yourself the extra calories without giving up the taste!

A few years ago, I had a Hanukkah Chanukah get together and served 3 large trays of homemade latkes. Each tray held a different ( gluten free) latke 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 crowd's favorite recipe today.

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

Not ready to make latkes? Pin this recipe for later


You may have seen Chanukah spelled many ways. This is 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!

Judee Algazi @ Gluten Free A-Z Blog
Prep Time: 15 minutes
Bake Time: 20 minutes
Serves:

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

Directions
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 in a large bowl. 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.

My Notes:

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


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    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.

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    Friday, December 12, 2014

    Holiday Salad with Apples, Cashews, and Cranberries




    holiday salad with apples, cashews, and greens

    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.



    green apple diced on counter

    
    broccoli slaw with grated carrots
    broccoli slaw
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    photo of woman with white necklace
    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

     
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    Thursday, December 4, 2014

    Vegan Collard Greens


    vegan collard greens and onions

    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.


    bunches of collard grees
    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.

    4 large collard green leaves

    rolled collard green

    large chopping knife and cut collard greens

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    photo of woman with white necklace
    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.

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  • Monday, December 1, 2014

    Asian Broccoli


    picture of plate of vegan asian broccoli



    Does it make a difference how you cook broccoli? You bet it does!

    When I prepare broccoli using this Asian recipe, I actually find myself craving it,  my three year old granddaughter finishes large bowls of it by herself , and my husband always asks for more.  Come on- who runs out of broccoli at dinner? I never can seem to make enough of my Asian Broccoli recipe to satisfy everyone.  Now that's saying something!

    Just because this recipe is simple, it doesn't mean it's not sensational.
    I called it Asian because it reminds me of the stir fried vegetables I get in the Chinese restaurant. It's cooked in fresh garlic, fresh ginger, and vegetable broth creating a bright green appealing side dish.

    It has just 4 ingredients and can be made in 10-15 minutes in a skillet on top of the stove. 
    I always use fresh broccoli so it retains its nice green color, but if you need to save time, you tell me- if maybe frozen broccoli would work as well. Let me know if you try it!

    I do want to share my secret for a quick way to literally pop out some fresh garlic and ginger, making this recipe even easier. In the winter, I often use a frozen product made by a brand called Dorot. I  keep  a few containers in the freezer so I always have some grated ginger and grated garlic on hand. The product is sold in the frozen food section of some supermarkets, at most Trader Joe's and I believe at many Whole Foods Markets. I've seen the price vary from 3.99 a package in the supermarkets to just a 1.99 a package (at Trader Joe's)

    It's available in packages of ginger , garlic, basil, cilantro, etc.  If you turn the package over, it looks like 20 little ice cubes. You can pop one or two out to use in a recipe and then return to the package to freezer for future use! I love the ease and taste of this 100 % no additive pure product. Note: you must keep it frozen at all times for the cubes to pop out.

    frozen Dorot spices
    display of frozen garlic cubes


    I usually purchase a package each of  garlic, basil, cilantro and ginger to keep it in the freezer.

    Back to my recipe. It takes me about 5 minutes to wash and cut up the fresh broccoli head into "little trees" as I call it. Then it takes about 10 minutes  to cook in the skillet.
    I serve immediately; however, it can be eaten at room temperature or quickly heated up.
    This could be a healthy ( not too fattening side) for Thanksgiving. Of course as with all of my recipes, it meets gluten free/grain free, vegetarian and or vegan standards.

    Author: Judee Algazi
    Prep Time: 5-10 minutes
    Cook Time: 10 minutes


    Ingredients: 
    needed: 1 large skillet
    1 teaspoon of olive or coconut oil
    1 head of broccoli
    1 cube of frozen ginger ( or use a 1 teaspoon of fresh grated ginger)
    1 cube of frozen garlic ( or use 1 teaspoon of fresh chopped garlic) 
    Optional: 1 tsp of freshly grated orange turmeric ( available at Whole Food Markets) 
    1/2 cup of vegetable broth  for a medium head of broccoli
    Fresh cracked pepper to taste

    Directions: 
    Wash and clean the broccoli well and dry it. Cut into medium - large size flowerettes . ( I also slice the stalk without peeling and it tastes great too) 
    I usually spray my skillet with some olive oil first to coat it and then add 1-2 teaspoons of oil.
    Raise the heat to high and when the oil is hot, add your fresh grated ginger, grated fresh garlic ( or frozen) and add your cut up broccoli and allow to cook for about 2 minutes while stirring  on high.  ( If you are using the frozen cubes, just throw them in frozen and they will melt and distribute as the broccoli cooks) 


    Lower the heat and add the vegetable broth. ( if you have a very large head of broccoli , use another 1/4 cup of broth). Allow broth to cook down uncovered and the broccoli will become softer.   Serve immediately!



    cut up broccoli flowerettes

    ginger and turmeric on cutting board
    Fresh garlic on left ; fresh turmeric on the right




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      photo of woman with white necklace
      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.

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