Makes about 14 latkes – serves 4 to 6.
– Ingredients –
4 medium potatoes – organic if possible
1 medium onion
2 pieces of matzo (or ½ cup flour)
1 Tsp. salt
¼ Tsp. pepper
Olive oil to coat the pan
– Method –
Wash and peel the potatoes. Grate them on the medium side of the grater (by hand- don’t use a food processor). Put the results into a colander and rinse well to get out the starch. Place colander over a large bowl. Press down on the grated potatoes to remove moisture. Leave the colander sitting over the bowl to drain out more moisture while you do the rest.
Peel off the outer layer of the onion. Slice off the top and bottom. Cut into four wedges and place into a food processor. Mince the onion in the food processor. Set aside in a separate colander over a bowl to drain.
Beat the eggs in a separate bowl. Add the salt and pepper.
Crush the matzo into tiny pieces – flour-like consistency. You can do this in a thick sandwich bag, using a rolling pin.
Gently mix the potatoes, onions, and egg mixture together in a large bowl. Fold in the matzo (or flour) Do not overmix – this will transform the grated potatoes into mashed potatoes, totally altering the texture.
Pour the oil into a pan and heat medium-high. When hot, use a tablespoon to scoop up the mixture. Flatten gently with the back of the spoon. Use two spatulas to turn, cooking the latkes golden brown on each side. You will likely need to add more oil to the pan as you cook the rest of the latkes.
Transfer the latkes to paper towels over newspaper to drain.
Keep them warm while you cook the rest by placing them on a cookie sheet covered with brown kitchen paper – placing them into the oven at 250 degrees.
Serve warm with sour cream or applesauce (traditional)
Steam carrots that are sliced into pieces.
While they are steaming, put a few pieces of butter in the bottom of a large ceramic bowl. Add a generous amount of cumin and turmeric.
Pour the steamed carrots into the bowl. Quickly put a plate on top of the bowl, covering it completely. Do not let the carrots get cool too quickly.
Wait 3 minutes, lift off the plate, then use a spoon to toss the carrots in the bowl, mixing up the butter and spices. Put the plate back on top for a minute.
Serve with crumbled feta cheese on top.
2 containers (5.3 oz) plain Greek yogurt
2 tablespoons olive oil
Juice of half a lemon
Pepper to taste
Garlic to taste (up to 3 cloves, minced)
Optional – 1 tablespoon chopped fresh dill.
Cucumber prep – Peel and then shred the cucumber (use a cheese grater for that part.) Put the results in a colander over a bowl. Add a little salt. Mix it in with your hands. Allow this to sit in the fridge for about 20 minutes. Then press the cucumber shreds down, even squeezing the mass with your hands. The goal is to get the majority of moisture out.
Concord foods reconstituted lemon juice instructions says that 3 Tablespoons equals the juice of on medium lemon – so for this recipe, use 1.5 Tablespoons.
Do not use flavored yogurt – even vanilla. The yogurt must be plain. Greek yogurt yields a better texture – regular yogurt will make this runny.
Mix all ingredients together. You can serve it immediately, but the flavors will be better if served the next day. Makes 5 generous servings.
1 can (15 oz) chick peas (also known as garbanzo beans)
2 Tablespoons za’atar spice blend (found in Middle-Eastern grocery stores)
1 ½ teaspoon salt
2 Tablespoons olive oil
1 cup vegetable broth
Combine all ingredients in a glass bowl. Allow to marinate in the fridge at least 3 hours or up to overnight.
Drain the liquid away.
(A fine-mesh sieve works well, but you will have to scrape out the spices and add them back to the chick peas).
Spread the remaining mixture of chick peas and spices onto a large cookie sheet that you have put a layer of aluminum foil on.
Roast at 400 degrees for 40 minutes, turning half way through.
The result is crispy, crunchy, tasty chick peas. Serve with couscous and tzatziki sauce.
Using a food processor, put together
One can of black beans (organic, low sodium) rinsed and drained
1 heaping tablespoon tahini.
Pulse gently until blended. (About 10 pulses)
Add to that –
2 tablespoons extra virgin olive oil
2 tablespoons lime juice
5 grinds of Himalayan or sea salt
I tablespoon dried cilantro
1 tablespoon turmeric
1/4 cup water
1/2 tablespoon dried chopped minced onion
Process until creamy smooth, about 1 minute.
Add up to
1/2 teaspoon “Miracle Blend” salt to taste, blending in.
Crash Hot Potatoes
(A friend shared this recipe on FB. I tried it tonight and it is worthy of keeping.)
Baby potatoes. Red (new) potatoes work well.
Salt. Pepper. Garlic. Herbs (your choice). Parmesan cheese.
Olive oil (or oil of your choice- we use “Smart Balance”)
Boil the potatoes until fork tender.
Preheat the oven to 450 degrees.
Drizzle olive oil on a baking sheet, set potatoes on the sheet and using a potato masher, gently smash each potato down, rotating the masher both ways. Drizzle with olive oil, season with salt/pepper and sprinkle cut fresh herbs and garlic over each. Then top with grated parmesan cheese. Bake for 20 minutes, or until the cheese is golden brown.
Total cook time is about 40 minutes.
You’ll need about one potato per serving.
I used garam masala as part of the herb mixture as well as parsley. It worked out well. I think dried herbs are fine to use.
The name isn’t original – it was provided with the recipe. It is purportedly Australian.
The picture I saw had the potatoes separated. I cooked them as one unit. It turned out fine.
Don’t go crazy with the oil. The potatoes soak it up and then they aren’t as crunchy.