Golden Beet Latkes + Hamilton Beach Giveaway

latkes main

So I woke up this week and realized that it’s already the middle of December. The snow clued me in a little, but the giant 8 ft. tall santa and reindeer on my neighbor’s lawn is probably what really did me in. Anyways, it’s December and the holidays are almost here and I’m over the moon about it. Can’t you tell?

With Chanukah almost here, I need to continue my tradition of coming up with some new latke recipes. On last year’s menu, there were some carrot ginger latkes and some wild mushroom & roasted garlic latkes. Both were amazing. How could I top that? I really wanted to go for something somewhat simple for my first latke of the season. You really have to ease into it. I decided to turn to one of my favorite root veggies. Golden beets. I definitely don’t show enough love for the humble golden beet often enough. So a latke it must be.

beets

Hamilton Beach recently sent me their Stack and Snap™ 10 Cup Food Processor to check out and use in my holiday cooking. What better way to test out a food processor then to abuse using it during my latke making fest?! It really is the perfect way to check out what it’s made of.

hamilton beach

I loved the simplicity of the set up as I took it out of the box. Everything just stacked together. There was very little question as to what piece goes where. I also loved how the shredding disc is reversible. One side slices and one side shreds. Another thing I noted as I took hold of the new appliance was how light it is. It didn’t feel cumbersome in my arms or on my kitchen counter.

When it got down to making the machine work, I was also pleasantly surprised and impressed. Beets are much firmer than potatoes, so I figured that shredding the beets would be a pretty good test. When I placed the beets in the feeding tube and pushed down, the beets were shredded in seconds! The machine was really strong and worked really well!

shredded beets

Later in the day, I tested the machine with some dried fruit and nuts. I tested with that mixture because I knew it would be difficult to cut through. and it’s what I used for charoset at Pesach. If this machine can handle my Passover Charoset, then it definitely is a winner! And lo and behold, it worked! It attacked the dried apricots and figs with gusto!

I didn’t think that a budget-friendly machine would work for me, but so glad that this Stack and Snap™ 10 Cup Food Processor works well! This food processor would be the perfect addition to my year-round kitchen gear AND for my pesach kitchen gear. I love how this machine processes the food so fast and is so easy to handle. I also love that it comes with the extra shredding and slicing disc.  I would definitely recommend this food processor to anyone! Good news for you, I’ve got one of these Hamilton Beach Stack and Snap™ 10 Cup Food Processor to give away!

Anyways, back to these golden beet latkes.

Here’s what I did.

I washed and peeled the beets and onions and then I quartered them. I processed them in the food processor with the shredding disc.

I transferred the mixture to a bowl and then added the chopped garlic, chopped dill, salt and pepper, egg and the flour. I mixed everything together well.

I then heated up some oil in my fry pan, shaped the mixture in to latke patties and then fried them until browned and crispy on both sides. I drained the latkes on paper towels.

latkes frying

I served the latkes with sour cream, though next time, I think I will serve them with a nice lemon aioli.

These latkes are delicious.

Check out the recipe below and don’t forget to enter to win your own Stack and Snap™ 10 Cup Food Processor!



vertical latkes

Golden Beet Latkes
 
Author:
Ingredients
  • 3 golden beets
  • 2 small onions
  • 2 tbsp. fresh dill, chopped
  • 2 cloves garlic, chopped
  • 6 tbsp. almond flour, (you can also use regular all-purpose flour)
  • 1 egg
  • 3 tsp. salt
  • 2 tsp. fresh ground pepper
  • Additional salt and pepper to taste
  • Oil for frying
  • - See more at: http://confident-cook.com/2014/12/golden-beet-latkes.html#sthash.8QM4ZrrJ.dpuf
Instructions
  1. Wash, peel and quarter the beets
  2. peel and quarter the onions
  3. Using the shredding disc on your food processor, shred the beets and onions.
  4. Transfer to a large mixing bowl and add the rest of the ingredients
  5. Mix everything together well
  6. Form beet mixture in to thin patties and fry in hot oil until browned on both sides.
  7. Drain on paper towels.
  8. Serve with some sour cream and dill or a lemon aioli.
  9. Enjoy!

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**Hamilton Beach provided me with this food processor to review, but all opinions and the recipe are my own.

Creamy Vegan Dill Salad Dressing

vegandilldressing

With my bounty of amazing salad greens from my CSA, I’ve been making salads most nights for the next day’s lunch. The other night, I had run out of vinaigrette, and was trying to decide what kind of dressing to make next.

I had just received a a huge amount of dill in that week’s veggie share. I was still wondering what I should do with it. It then occurred to me to use a small amount of it in to a salad dressing. I remember having a great creamy dill dressing. I wanted to recreate it in some way, but I didn’t want it to be the same gloopy dressing. I just wanted some of that flavor.

I’ve noticed that many creamy salad dressings tend to include either a sour cream or buttermilk on the dairy side. On the non-dairy side, I am always seeing mayonaisse in dressings. I didn’t want either of those things.

I wanted something vegan.

I thought about the cashew sauce I made for pasta this winter. The cashew cream brought so much creaminess to the dish. I wondered if I could do something similar with a salad dressing.

I quickly grabbed some cashews out of the freezer and began soaking. I let them soak for about an hour and prepped the other ingredients.

After about an hour, I drained the cashews and placed in my Cuisinart Food Processor along with some shallots, garlic, dill, salt, pepper and water.  With the machine running, I then slowly added some olive oil to the mix.  This dressing would also work well in a high-powered blender.

I transferred the dressing to a jar. Of course I tried a bit before placing in the fridge to chill for the next day. Delicious! I am definitely going to use cashews more often to add creaminess to dressings!

 

Creamy Vegan Dill Salad Dressing
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad Dressing
Serves: 6-8
Ingredients
  • ½ cup cashews
  • water for soaking
  • ½ cup chopped fresh dill
  • 1 shallot
  • 2 cloves garlic
  • 2 tsp. salt
  • 2 tsp. fresh ground pepper
  • ¾ cup water
  • 2 tbsp. lemon juice
  • ½ cup olive oil
  • additional salt and pepper to taste
Instructions
  1. Soak the cashews in water to cover for at least an hour.
  2. Drain and rinse the cashews.
  3. Place all of the ingredients except for the olive oil in a blender or food processor.
  4. Process the dressing. Slowly add in the olive oil with the processor or blender going.
  5. Transfer the dressing to a bottle.
  6. Store in refrigerator.
  7. Enjoy!

vegandilldressing

Chicken Soup

I am sorry I have been neglectful. I have been cooking. I just got back from a mini-vacation to The City of Brotherly Love. It was a nice trip. After 4 days of eating in restaurants though, I wanted something comforting and home-made. It had to be soup. There is something so comforting and warming about the perfect chicken soup. Throw in a matzo ball and a few egg noodles, and I am in soup heaven.

Of course everyone has their own version of chicken soup. Some like it packed with stuff, some like broth, some like lots of chicken parts in it, some even add meat to it (the horror!). I like my soup simple. I like it with some veggies, but with the broth strained. I like minimal chicken parts in the soup.

I was never given a recipe for soup. I am sure if I asked my mom, she would give me a rundown of what needs to go in soup. What I learned about soup, I learned from watching – except my mom does her chicken parts differently.

I used a huge stock pot, so I can freeze several meals of soup for later. I gather carrots, 3 yellow onions, 1 head of garlic, 3 parsnip, 2 turnips, celery, and some fresh dill, salt, pepper, a bay leaf, and of course – the chicken. This batch was made with a couple pounds of chicken wings, but any bone-in chicken parts would work. My mom uses a “soup chicken,” but I can’t get those at my local store.

I chop up the veggies.

Sauté the chopped onions, carrots, and celery. When the veggies are soft, add in the root veggies. I sometimes will add some sweet potato to the mix. Fill up the pot – not too full so it boils over, with cold water. I then put the chicken parts in a cheesecloth bag and deposit it in the soup-to-be. Add in the bay leaf and dill. The stove should be set to medium-high. The lid should be off. Let the soup come to a boil, this can take 30 minutes or so, depending on amount of liquid. I like to let the soup boil down a bit with the lid halfway on, so that the soup flavor is more concentrated. After slow boiling it for an hour, I let the soup simmer on low-ish overnight – the way my mom does it. In the morning you have an amazing wonderful smell coming from your kitchen.

Let the soup cool. Place the soup in to containers for eating later, or dig in. As far as the whole matzo ball/noodle part of the soup, those should not be frozen. Matzo balls and noodles should be made the day of soup eating. I buy my noodles. I like the thin egg noodles. I like the matzo ball mixes just fine, but the recipes that are on the back of the matza meal boxes work just fine. If you want your matza balls extra fluffy, some like to add a little bit of seltzer to the mix. Enjoy!

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