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Archive for the ‘Foodie Stuff’ Category

It’s been too long since I posted a recipe around here, so to make up for lost time, today I’m posting three. With that said, and a trio of tastes to go, we’d better begin.

Potato Latkes

Potato pancakes are the national dish of Belarus and a staple in Hanukkah celebrations, but who needs to travel across the world or wait for a special holiday to enjoy them when they are fun to make and a perfect complement to soup or salad.

2 med. potatoes (I like Yukon Gold with the skins on).
1 lg. yellow onion
2 carrots
2 T. flour (I use whole wheat)
2 T. cornmeal
1 t. salt
1/2 t. pepper
2 T.  Italian parsley, chopped (optional)
1 T. fresh thyme, chopped (optional)
2 eggs. beaten
canola or peanut oil, for frying

Shred all vegetables with a mandoline or food processor. Place potatoes in cold water for 10 minutes to remove some of the starch. Dry the potatoes in a salad spinner or by squeezing out the moisture with paper towels. (The salad spinner is much faster and works like a charm). Toss veggies with the flour, cornmeal, salt, pepper and herbs.  Stir in eggs, and mix well.

Gently drop 1/4 c. patties into hot oil. I do this by using a 1/4 c. measuring cup to scoop up the potato mixture and then turn it onto the back of a metal spatula and flatten it out with the measuring cup. Sounds funny, but it makes the job easy. Cook until lightly browned, and then flip to cook the other side. Drain on paper towels.  Keep your oil good and hot so they won’t be greasy at all on the inside, and you will get all of the great taste of the veggies and herbs. Salt to taste. A little grate of fresh Parmesan doesn’t hurt either.

By the way, I plan to try these with some sweet potato thrown in soon. I’ll let you know how they turn out.

Homemade Applesauce

Making applesauce myself is a new venture, so I suspect I’ll improve on this over time. For now, though, it’s short, sweet and couldn’t be easier or more delicious.

4 apples, skins on, cored and chopped (I use Gala and/or Golden Delicious).
3/4 c. water
1/4 c. sugar (I use raw).
1/2 t. cinnamon

Combine all ingredients in a medium saucepan. Cook over medium heat until apples are tender, approximately 15 minutes. Puree with a hand blender or mash with a fork.

Raspberry Vinaigrette

This is imminently yummy with spring greens, dried cranberries and a healthy dose of blueberries, blackberries, sliced almonds, pumpkin, flax and sesame seeds. Plenty antioxidants and taste to match.

1/2 c. extra virgin olive oil
1/3 c. raspberry wine vinegar
1 T. balsamic vinegar
2 t. Dijon mustard
1/4 t. dried oregano
1/4 t. pepper
1 T. seedless raspberry jam (optional)

Combine all ingredients in a jar with a tight fitting lid. Shake until all ingredients are well mixed/emulsified. Serve with greens for plenty of goodness.

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This is truly habit forming. Especially when served with homemade tortilla chips (recipe below)  and guacamole. The bonus is that it’s truly good for you.

Black Bean Corn Salsa

1 (15 oz.) can black beans, drained and rinsed
1 c. sweet corn
1 c. tomatoes, chopped
1/4 c. red onion, diced
2 cloves garlic, minced
5 T. cilantro, chopped
1/2 t. salt
1/4 t. pepper
1/2 t. cumin
1 T. lime juice, fresh squeezed

Stir all ingredients together. Munch. Doesn’t get much easier than that, does it? And you can adjust any of the flavors to suit your taste. I’m happy to slap some of this into a corn tortilla and call it lunch. I hope you will be too.

Homemade Tortilla Chips

White Corn Tortillas
Olive Oil
Sea Salt

Lightly brush both sides of a corn tortilla with olive oil. Bake at 350 until lightly browned and crisp. Remove from oven and sprinkle lightly with salt. Dip your heart out.

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We are making some big changes to our diet in the True household, and I thought I’d share some of the best recipes we’ve discovered during our menu makeover. Check back each week for our latest and greatest.

This one is super easy and super good. You pretty much cook the onions, add the garlic and then most everything else and let it simmer for a bit. Then voila…delicious!

Pasta Fagioli Soup

1 med. onion, diced
3 T. extra virgin olive oil
3 cloves garlic, minced
1 (29 oz.) can crushed tomatoes
5 c. chicken broth
1/2 c. red wine
1 15 oz. can cannellini beans
1 (15 oz.) can navy beans
1/2 fresh parmesan, grated
1 T. dried parsley
1 1/2 t. dried basil
1 1/2 t. dried oregano
1/2 t. salt
1/2 lb. ditalini or small shell pasta
2 T. fresh basil, (optional)
2 T. fresh Italian flat leaf parsley (optional)

  1. In a large pot over medium heat, cook onions in olive oil until lightly browned and carmelized.
  2. Stir in garlic, and cook until tender (one minute or less).
  3. Add all remaining ingredients except for pasta and fresh herbs.
  4. Simmer over medium heat for one hour.
  5. Cook pasta in separate pot until al dente. Drain.
  6. If desired, stir fresh herbs into soup.
  7. Add spoonful of pasta to soup bowls. Add soup.
  8. Garnish with slices of parmesan and fresh herbs.

This is our newest family favorite and has been quite a big hit. I think it’s even better the next day. Personally, I can’t stand mushy pasta, so I store any leftover pasta separately from the soup and stir it in when I’m ready to eat. Add a warm piece of crusty bread rubbed with the cut edge of a piece of garlic, and you’re set. So good and so perfect for a chilly day.

We had this for dinner last night and then again today for lunch. I hope you’ll make it and let me know how it turns out. The SECRET is to carmelize the onions until they are good and brown and then to let the whole thing simmer for a good long time. It gets better every day, and to make sure we have some extra around, we have to double the recipe.

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