These are good. There's nothing shocking about them, but at the same time, they really are tasty. If fried foods don't work well with you, this isn't the meal for you. It can take a little time (unless you have a food processor - if you do, power to you). However, it is worth the time.
Latkas
4 large potatoes
1 medium onion
1 large egg
1 tsp. salt
1/2 tsp. white pepper
1 Tbsp. all-purpose flour
1/2 tsp. baking powder
vegetable oil (for frying - not deep frying, but definitely a good layer to fry with)
Directions:
1. Grate potatoes and onion. Transfer to colander and squeeze mixture to press out as much liquid as possible. *
2. In a large bowl, mix egg, salt, pepper, flour and baking powder. Add potato and onions, and mix well.
3. Heat oil in a deep, heavy skillet.
4. Drop about 2 tablespoons of potato mixture into the pan for each pancake. Flatten with back of spoon so each pancake is about 2 1/2 to 3 inches in diameter.
5. Fry over medium heat for about 4 to 5 minutes on each side, or until golden brown and crisp. Turn carefully with 2 spatulas so oil does not splatter.
6. Drain on paper towels.
7. Before frying each new batch, stir potato mixture. If all the oil is absorbed, add a little more to the pan.
8. Serve hot with applesauce, or sour cream, or sugar.
*Cheesecloth is a great way to help squeeze out the moisture as you can ring it out.
Found at: http://judaism.about.com/od/chanukahrecipes/r/latkas.htm
Wednesday, March 24, 2010
Wednesday, March 17, 2010
Quick Lunch Idea
So, as a side note, you can use Pitas to make mini-pizzas.
Pita Pizza
Pizza sauce
Cheese
Toppings
Pitas
Directions:
1. Warm up toaster oven or oven to 400 F.
2. Prepare pita like you would pizza dough.
3. Place in oven 6 - 10 minutes.
Pita Pizza
Pizza sauce
Cheese
Toppings
Pitas
Directions:
1. Warm up toaster oven or oven to 400 F.
2. Prepare pita like you would pizza dough.
3. Place in oven 6 - 10 minutes.
Meatball Subs - Crock Pot
I know, it's so simple, why would I post on this idea. Because, sometimes we all just want a recipe and this is a good and tasty one.
Lactose Intolerant: Just leave off the cheese.
Hot Meatball Subs
25 - 28 frozen meatballs (about 18oz)*
1 jar (26 oz) chuncky garden-style spaghetti sauce
1/2 tsp minced garlic
1/2 c. onion, chopped
Montery Jack or Mozzarella cheese, sliced
Hoagie Buns
Directions:
Combine meatballs, spaghetti sauce, onions, and garlic. Cook on low heat 4 - 6 hours. Place meatballs and desired amount of sauce on bun. Lay cheese slices on top of meat. Makes 6 - 8 servings.
*So I hate how hard it is to eat meatball subs. The meatballs are so big! So, I thawed mine, cut them in half and found it much easier to stuff my mouth with that.
Lactose Intolerant: Just leave off the cheese.
Hot Meatball Subs
25 - 28 frozen meatballs (about 18oz)*
1 jar (26 oz) chuncky garden-style spaghetti sauce
1/2 tsp minced garlic
1/2 c. onion, chopped
Montery Jack or Mozzarella cheese, sliced
Hoagie Buns
Directions:
Combine meatballs, spaghetti sauce, onions, and garlic. Cook on low heat 4 - 6 hours. Place meatballs and desired amount of sauce on bun. Lay cheese slices on top of meat. Makes 6 - 8 servings.
*So I hate how hard it is to eat meatball subs. The meatballs are so big! So, I thawed mine, cut them in half and found it much easier to stuff my mouth with that.
Eggplant Pepper Sandwiches - Vegetarian
Okay, this has a really good taste. Two things. One, the baguette taste is wonderful but it does make it chewy. French bread might work in lieu of it, but the taste will be different and possibly not quite as good. Second, it's messy - contents will squish out as you eat from time to time. Despite this, it has a good and unusual taste!
Increasing the size
I doubled the recipe to feed four. I would suggest 1.5 times the recipe to feed four. The recipe as it stands would probably work at 3/4 size for feeding two on one baguette with a fruit salad or the like on the side. A full recipe, if you get a large eggplant, will probably be too large to fill just one baguette.
Eggplant and Pepper Sandwiches (prep 15, cook 10, ready 25)
• 1 eggplant, seeded and cut lengthwise into 1/4 inch slices
• 1 red bell pepper, sliced into thin strips
• salt and pepper to taste*
• 1 French baguette
• 2 ounces soft goat cheese
• 1/4 cup tapenade (olive spread)**
• 1/4 cup grated Parmesan cheese***
Directions:
1. Preheat the oven broiler.
2. Place the eggplant and red bell pepper on a medium baking sheet, and season with salt and pepper. Broil 5 to 10 minutes, until tender and slightly browned.
3. Cut baguette in half lengthwise. Spread bottom half with goat cheese, followed by tapenade. Layer with eggplant and red pepper, then sprinkle with Parmesan cheese. Cover with top half of baguette. Cut into 4 pieces. Serve hot or cold.
* I didn't use salt. The olive spread and goat cheese have quite a bit of salt already. I left it out on the peppers and eggplant allowing people to add salt later if they wanted.
** Tapenade comes in many flavors apparently. What I found is pretty close if it's not the real thing and it is a caper and olive spread that I found at Smiths next to the olives. The brand is Peloponnese. So, hopefully that will help in your search.
*** Since this is already a messy meal. I sliced my parmesian cheese and that made it less messy.
Increasing the size
I doubled the recipe to feed four. I would suggest 1.5 times the recipe to feed four. The recipe as it stands would probably work at 3/4 size for feeding two on one baguette with a fruit salad or the like on the side. A full recipe, if you get a large eggplant, will probably be too large to fill just one baguette.
Eggplant and Pepper Sandwiches (prep 15, cook 10, ready 25)
• 1 eggplant, seeded and cut lengthwise into 1/4 inch slices
• 1 red bell pepper, sliced into thin strips
• salt and pepper to taste*
• 1 French baguette
• 2 ounces soft goat cheese
• 1/4 cup tapenade (olive spread)**
• 1/4 cup grated Parmesan cheese***
Directions:
1. Preheat the oven broiler.
2. Place the eggplant and red bell pepper on a medium baking sheet, and season with salt and pepper. Broil 5 to 10 minutes, until tender and slightly browned.
3. Cut baguette in half lengthwise. Spread bottom half with goat cheese, followed by tapenade. Layer with eggplant and red pepper, then sprinkle with Parmesan cheese. Cover with top half of baguette. Cut into 4 pieces. Serve hot or cold.
* I didn't use salt. The olive spread and goat cheese have quite a bit of salt already. I left it out on the peppers and eggplant allowing people to add salt later if they wanted.
** Tapenade comes in many flavors apparently. What I found is pretty close if it's not the real thing and it is a caper and olive spread that I found at Smiths next to the olives. The brand is Peloponnese. So, hopefully that will help in your search.
*** Since this is already a messy meal. I sliced my parmesian cheese and that made it less messy.
Chicken Quesadillas - Crock Pot - Sort of
Okay, previously I left a little blip about quesadillas and how everyone probably didn't need instruction, but due to some half requests and curiosities, I'm going to send a little more explanation. This recipe is part Crock Pot!
Chicken Quesadillas (Makes five thoroughly chicken filled, circular quesadillas)
1.5 lbs of chicken (two chicken breasts)
4 Tbsp taco seasoning
4 green chilis (Anaheim peppers), chopped into large pieces
3 jalapenos, chopped (optional)
1/2 of an onion, chopped (optional)
Cheese (whatever kind you like - we go with cheddar or pepperjack usually)
Favorite quesadilla toppings (sour cream, guacamole, etc.)
Directions:
1. Cover the bottom of your crock pot with a thin layer of water (should barely cover the bottom). Place chicken into crock pot. (Add a little more if you do more than 1.5 of chicken.)
2. Cover chicken with 4 Tbsp of taco seasoning and turn the crock pot on to low. Cook for six hours. If you want to go longer, add about a tablespoon or two of water to make sure it doesn't dry out while your gone.
3. Cook up green chilis and onions to soften them.
4. Shred chicken (this should be VERY easy).
5. Place tortilla onto warm skillet, layer with cheese, green chilis, jalapenos, onions, and chicken. Let it warm until the bottom layer of cheese melts and the tortilla is browning.
6. Sprinkle a small amount of cheese on top of chicken. Place second tortilla on top. Flip and cook until the tortillas begins to develop brown spots.
7. Remove, cover with salsa, sour cream, or whatever other toppings you enjoy.
Chicken Quesadillas (Makes five thoroughly chicken filled, circular quesadillas)
1.5 lbs of chicken (two chicken breasts)
4 Tbsp taco seasoning
4 green chilis (Anaheim peppers), chopped into large pieces
3 jalapenos, chopped (optional)
1/2 of an onion, chopped (optional)
Cheese (whatever kind you like - we go with cheddar or pepperjack usually)
Favorite quesadilla toppings (sour cream, guacamole, etc.)
Directions:
1. Cover the bottom of your crock pot with a thin layer of water (should barely cover the bottom). Place chicken into crock pot. (Add a little more if you do more than 1.5 of chicken.)
2. Cover chicken with 4 Tbsp of taco seasoning and turn the crock pot on to low. Cook for six hours. If you want to go longer, add about a tablespoon or two of water to make sure it doesn't dry out while your gone.
3. Cook up green chilis and onions to soften them.
4. Shred chicken (this should be VERY easy).
5. Place tortilla onto warm skillet, layer with cheese, green chilis, jalapenos, onions, and chicken. Let it warm until the bottom layer of cheese melts and the tortilla is browning.
6. Sprinkle a small amount of cheese on top of chicken. Place second tortilla on top. Flip and cook until the tortillas begins to develop brown spots.
7. Remove, cover with salsa, sour cream, or whatever other toppings you enjoy.
Sunday, March 7, 2010
Recipe Request
Hello! I'm going to start experimenting with spaghetti sauce recipes. If you think you have a great one, would you send it my way? I'll probably be starting with my big recipe book and working my way down until I find two or three that just seem to work.
Thanks!
Thanks!
Thursday, March 4, 2010
Family Favorite Casserole - Crock Pot
Okay, I didn't name it! It's the name it came with. On our list, this ranks as "eh, pretty good, nothing special." It tastes alright, though I highly recommend adding pepper!
Now, I do want to add something on my explanation for this meal. We used cream of celery, which if I had to guess is probably not high on the list of "strong flavored condensed soup." The recipe originally called for cream of mushroom. I made the switch because my spouse doesn't like mushrooms. Using cream of mushroom may give the recipe more kick. So, I suggest throwing in some pepper and see how it goes with cream of mushroom - if you like mushrooms. If not, it's still pretty good with cream of celery, but it won't leave your taste buds reeling in sensory overload. Make sense?
Family Favorite Casserole
1 lb ground beef, browned and drained
1 medium onion, chopped
1.5 c. diced potatoes
1.5 c. baby carrots, cut in thirds
1/2 tsp salt
1 can cream of mushroom soup*
1/2 c. milk
1.5 cups small shell pasta, cooked
2 c. grated cheddar cheese
**pepper
Directions:
Combine all ingredients except milk, shells, and cheese in greased 3.5 - 5 quart slow cooker. Stir to combine. Cover and cook on low heat 6 - 10 hours or on high 3 - 4 hours. Stir in milk and cooked shells during the last 30 minutes of cooking if on low heat or the last 15 minutes if on high heat. Sprinkle grated cheese over top. Makes 6 - 8 servings.
Serving suggestion: Serve with buttery steamed asparagus.
* Or cream of celery
** We added it after the fact and to our personal tastes, so before or after, whatever you like.
Now, I do want to add something on my explanation for this meal. We used cream of celery, which if I had to guess is probably not high on the list of "strong flavored condensed soup." The recipe originally called for cream of mushroom. I made the switch because my spouse doesn't like mushrooms. Using cream of mushroom may give the recipe more kick. So, I suggest throwing in some pepper and see how it goes with cream of mushroom - if you like mushrooms. If not, it's still pretty good with cream of celery, but it won't leave your taste buds reeling in sensory overload. Make sense?
Family Favorite Casserole
1 lb ground beef, browned and drained
1 medium onion, chopped
1.5 c. diced potatoes
1.5 c. baby carrots, cut in thirds
1/2 tsp salt
1 can cream of mushroom soup*
1/2 c. milk
1.5 cups small shell pasta, cooked
2 c. grated cheddar cheese
**pepper
Directions:
Combine all ingredients except milk, shells, and cheese in greased 3.5 - 5 quart slow cooker. Stir to combine. Cover and cook on low heat 6 - 10 hours or on high 3 - 4 hours. Stir in milk and cooked shells during the last 30 minutes of cooking if on low heat or the last 15 minutes if on high heat. Sprinkle grated cheese over top. Makes 6 - 8 servings.
Serving suggestion: Serve with buttery steamed asparagus.
* Or cream of celery
** We added it after the fact and to our personal tastes, so before or after, whatever you like.
Tuesday, March 2, 2010
Tonight
Tonight will be burritos for us until I can get a firm food schedule set up. Hopefully I'll have some new recipes posted soon!
Pierogi - Vegetarian
Okay, so this isn't a recipe for making the actual pierogies, though I am tempted to seek out a recipe for making them from scratch. If I find one, I'll let you know.
Last night we bought potato and cheese pierogies from Walmart ($3.88/bag in our area). We also had rolls with them. I think it would stretch even farther with a salad, broccoli and cheese, or something like that. Three quarters of a bag with bread satisfied us, but left us hungry about 2 hours later. So a full bag or 3/4 of a bag coupled with bread and one or two more sides should work quite nicely.
Pierogies w/ Onions:
1 - 1.5 Tbsp butter
1 - 1.5 onions, sliced
1 bag of pierogies
Start boiling the water. Put butter and onions into a skillet and fry up the onions until they are soft - I don't recommend letting them brown just yet. Boil the pierogies. Drain and transfer the pierogies to the skillet of onions and start frying everything. Brown up the onions and pierogies together.
Eat.
Last night we bought potato and cheese pierogies from Walmart ($3.88/bag in our area). We also had rolls with them. I think it would stretch even farther with a salad, broccoli and cheese, or something like that. Three quarters of a bag with bread satisfied us, but left us hungry about 2 hours later. So a full bag or 3/4 of a bag coupled with bread and one or two more sides should work quite nicely.
Pierogies w/ Onions:
1 - 1.5 Tbsp butter
1 - 1.5 onions, sliced
1 bag of pierogies
Start boiling the water. Put butter and onions into a skillet and fry up the onions until they are soft - I don't recommend letting them brown just yet. Boil the pierogies. Drain and transfer the pierogies to the skillet of onions and start frying everything. Brown up the onions and pierogies together.
Eat.
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