Sophie in the Kitchen Latkes

Happy Hanukkah!  Hanukkah is also known as the Festival of lights and is a Jewish holiday.  This holiday is celebrated for eight days and nights and commemorates the re-dedication of the holy Temple in Jerusalem following the Jewish victory over the Syrian-Greeks.  The miracle of the oil that burned for eight days was that there was only enough oil to light the menorah for one day.  This great miracle that occurred is why food fried in oil like latkes (potato pancakes) and sufganiyot (doughnuts) are traditionally eaten.  I have made latkes annually for the last few years and this is exactly how I've made them each time.  I like mine served with sour cream and I now use plain greek yogurt instead of sour cream.  Also, I did a small batch with shredded carrots, these give a hint of sweetness which are delicious.  Enjoy!  Chag Sameach to my Jewish friends!

Sophie in the Kitchen Latkes

Printable Recipe

Ingredients

3 large russet potatoes, peeled and shredded

½ large onion, grated (or finely diced)

3 tablespoons flour

1 ½ teaspoons salt

3 eggs

vegetable oil (for frying)

Directions

Wash and scrub potatoes.  Peel potatoes and cut each potato into quarters.

Shred in food processor with shredding disc.   Place shredded potatoes in a bowl of cold water.  This allows the potato starch to settle in the bottom.  The water will turn brown.  (You can also use a box grater to shred potatoes if you don’t have a food processor.)

Grate onions with a box grater or if you are already using a food processer, place onion in food processer to finely dice.

Drain potatoes in a colander and press down.  I placed a paper towel on top of potatoes while pressing down to drain.  You can also place potatoes in a cheesecloth and wring well.   (*When you pour off the watery brown liquid in the bowl, save the layer of pale beige paste at the bottom.  This is potato starch, and it will help your latkes stick together.  Scrape up the paste, dump in the potato mixture!)

In a bowl, combine potatoes, onion, eggs, flour and salt.

Heat a large heavy-bottomed skillet (I used my dutch oven) over medium-high heat and add enough oil to cover skillet.

Place large spoonfuls of the potato mixture into the hot oil.  Cook for about 3 minutes or until golden brown on one side.

Flip latkes onto the other side to brown.  Press down to form a ¼ to ½ inch thick patty.  Cook for additional 3 minutes or until golden brown.

Place latkes on paper towel lined baking sheet to drain excess oil.

Serve hot with sour cream or applesauce.  (I use plain greek yogurt in place of sour cream.)

Makes about 30 latkes.

Spinach and Kale Roll

This is probably the most easy dish you could make, and it is perfect as a vegetarian appetizer or main dish too.  You only need 2 ingredients basically - frozen puff pastry and Trader Joe's spinach and kale greek yogurt dip.  If you don't have eggs, you could omit the egg wash but it gives it a nice color when baking.  I love Trader Joe's obviously, and their spinach and kale greek yogurt dip is awesome.  I usually like to eat the dip with Trader Joe's Whole Wheat Lavash Chips!  But you will love this spinach and kale roll instead, enjoy!

Spinach and Kale Roll

Printable Recipe

Ingredients

1 sheet frozen puff pastry, defrosted

16 ounces spinach and kale greek yogurt dip (from Trader Joe’s)

1 egg, beaten

Directions

Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper.

Unfold puff pastry sheet and lay puff pastry sheet flat.

Spread spinach and kale greek yogurt dip on the puff pastry sheet.

Roll the dough and place seam side down onto parchment lined baking sheet.

 

Brush with beaten egg.

Bake for 45 minutes to an hour, until slightly browned.

Let stand at least 5 minutes before slicing.

Mini Spinach and Cheese Quiches

These mini spinach and cheese quiches are perfect for breakfast, lunch or brunch.  They are perfect for me to bring to work since they reheat well in the microwave.  I adapted this recipe from The Domestic Mama and The Village Cook's spinach and cheese baby quiches (original recipe here).  I made my spinach and cheese quiches in muffin pans, and used fresh spinach instead of frozen.   I will definitely be making these mini spinach and cheese quiches again and I would like to add some cooked bacon next time.   I am also freezing half the mini spinach and cheese quiches to see how they hold up.  I'll update this post when I find out.

Mini Spinach and Cheese Quiches

Printable Recipe

Ingredients

1 ½ cups spinach (Cook two 9 ounce bags fresh spinach or use frozen spinach, thawed and drained)

12 ounce can evaporated milk

2 tablespoons flour

3 eggs

½ teaspoon salt

½ teaspoon parsley, dried

¼ teaspoon garlic

1 ½ cups shredded cheese (I used a cheddar jack blend.)

Optional (if cooking spinach)

1 to 2 tablespoons olive oil

salt and pepper to taste

Directions

Preheat oven to 375 degrees F.  Grease a muffin pan.

In a large pan, over medium heat, add 1 to 2 tablespoons olive oil.  Add in 1 bag of spinach and when wilted, add the second bag of spinach.  Stir and season with salt and pepper.  Cook for a few minutes until spinach is completed wilted.  Allow to cool.

In a medium bowl, combine milk, eggs and flour.

Add spinach, salt, parsley, and garlic.

Stir in cheese.

Pour into greased muffin pan.

Bake for 15 to 18 minutes.

Makes 12 mini quiches. 

Freeze extra quiches in freezer bag.

Guacamole

I love a good guacamole and this recipe is one I typically follow.  You could easily adjust it to your own tastes.  If you want spicy guacamole, use jalapeno peppers.  I am a wimp and don't eat anything too spicy so I used some mini (not spicy) peppers I already had.  If you don't have any peppers, add in some Tabasco sauce, my favorite is the Green Jalapeno Pepper Sauce.  It is not too spicy but it is not mild either, it is just right.  Make this guacamole for your next football watching party!  Hail to the Redskins (HTTR)! Yup, that's my team!

Guacamole

Printable Recipe

Ingredients

5 ripe avocados, halved, seeded and peeled

2 roma tomatos, diced

½ cup diced red onions

2 peppers, seeded and diced (I used mini peppers but use jalapeños for spice).

½ teaspoon cumin

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 tablespoon lemon or lime juice

Directions

In a bowl, add in avocados and lemon or lime juice to coat avocadoes.

Mash avocados with a fork. 

Stir in tomatoes, onions and peppers.

Stir in cumin, salt and pepper.

Cover with plastic wrap, be sure to place the plastic wrap directly on top of the guacamole to prevent it from browning.

Store in fridge until ready to serve. 

Serve with tortilla chips.

Zucchini Squash Cakes

I helped my friend make zucchini cakes for her 1 year old a few days ago and I thought what a great idea.  I decided to make my own adaptation and included yellow squash too.  These zucchini squash cakes were so good!  They would be great as an appetizer, a side dish or as a vegetarian meal.  I made them for dinner tonight and served them over my mashed red potatoes.  These zucchini squash cakes are just simple, delicious and healthy.  Enjoy!

Zucchini Squash Cakes

Printable Recipe

Ingredients

1 zucchini

1 yellow squash

½ cup panko (Japanese breadcrumbs)

¼ cup parmesan cheese, grated

1 egg

1 teaspoon Italian seasoning

1 teaspoon garlic, granulated (or powder)

½ teaspoon Mrs. Dash seasoning (optional)

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 to 2 tablespoons olive oil

Directions

Grate zucchini and yellow squash.  Squeeze between paper towels to remove excess moisture.

In a bowl, combine grated zucchini and squash, panko, parmesan, egg, Italian seasoning, Mrs. Dash seasoning, salt and black pepper. (I used a fork to combine everything.)  Shape zucchini squash mixture into 2 inch sized patties.

In a nonstick pan, over medium heat, add in 1 tablespoon olive oil.  

Cook zucchini squash cakes for 4 to 5 minutes per side or until lightly browned.  Add more olive oil if needed.  

Makes about 8 zucchini squash cakes.

Zucchini squash cakes served over red mashed potatoes...mmmm!

Baba Ghanoush

You might ask what is baba ghanoush? It is a Mediterranean eggplant dip that is usually served as an appetizer and served with pita chips or flat breads.  I love eggplant and I bought one at the farmers last week originally to make eggplant parmesan, but I can always make that another time.  What is great about baba ghanoush is the roasted eggplant, and be sure to prick the eggplant or it might explode while baking!  I roasted my eggplant in the toaster oven also.  This is a basic baba ghanoush recipe and didn't take long to make at all.  I served it with the best flatbread by Aladdin Bakers that I discovered while in Brooklyn last weekend.  I think its only available in NY since its made in Brooklyn so I may have to ask my cousin to bring me back some when she comes home.  My cousin was nice enough to give me her flatbread to take home this weekend, thanks Cathy!

Baba Ghanoush

Printable Recipe

Ingredients

1 large eggplant

2 tablespoons tahini

1 garlic clove, minced

2 tablespoons lemon juice

2 tablespoons olive oil

¼ teaspoon salt 

Directions

Preheat oven to 450 degrees.

Prick eggplant with a fork and place on a foil lined sheet pan.  Bake for 20 to 30 minutes.  The eggplant will turn black and shrivel. You can slice the eggplant in half and allow to bake after it has turned black. The inside of the eggplant will be soft and tender.  

Allow eggplant to cool.  Scrape out eggplant off the skin.  

Mash eggplant with a fork.  (You could also use a food processor for this part.)

Add in tahini, garlic, lemon juice, olive oil and salt.  Mix well.

Serve at room temperature with pita chips, flatbread, chips, etc. 

The baba ghanoush can also be served cold.