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.


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
  • 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:
  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!

a Rafflecopter giveaway

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

Butternut Squash and Kale Hash


I find myself craving protein lately. By the end of the day, I need a pick-me-up boost of energy. I’m not sure if it’s a cold weather or just a me thing, but my dinner planning tends to be fueled by my energy level at 5:30 in the evening when I get home.

I had half of a butternut squash sitting in my fridge and a bunch of kale. I knew that I needed to use it up. I’m trying to be better about using all of my leftover vegetables and not letting so much go to waste. I was tempted to use some of the squash in a soup, or even just make some simple cubed roasted butternut squash. I still needed a main dish though, and I really wasn’t in the mood for too many dirty pots and pans. Maybe I could get away with just one or two pans? A one-pot meal would be a huge accomplishment.

This dinner kind of just came together. I didn’t know what it would be when I started out, but it turned out to be a sort of hash.

I cubed and peeled my leftover butternut squash and added it to a hot pan. I added some olive oil, onion, garlic and sage as well.

I threw in some vegan beef crumbles to the pan. If you’re not a vegetarian, feel free to add beef or bacon or some other meat product.

I let everything cook. I wanted the butternut squash to get brown and caramelize a bit.

I then poached some eggs in a separate sauce pan and served the eggs on top of the vegetable hash.

The creaminess of the poached egg was the perfect addition to this warm vegetable hash. I will definitely be making this “accidental meal” over again.

Butternut Squash and Kale Hash
  • 4 cups peeled, cubed butternut squash (1-inch cubes)
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 1 tbsp. fresh sage
  • 2 tsp. ground black pepper
  • 2 tsp. salt
  • 1 lb. vegan beef crumbles
  • 3 cups chopped and stemmed kale
  • eggs for poaching
  1. Heat up a large pan with some olive oil.
  2. Add in the butternut squash and the onion and cook for several minutes. Let the squash soften and caramelize.
  3. Add in the garlic, sage, salt, pepper and vegetarian meat crumbles. Let cook for around 5 minutes or so.
  4. Once the mixture is soft, and in the kale and cook a few more minutes.
  5. In a separate pan, heap up some water with a splash of vinegar. Poach the eggs for a few minutes in the water and remove with slotted spoon.
  6. Serve the hash with a poached egg on top.
  7. Enjoy!


Breakfast Tostadas

I’d love to be that kind of person who uses the term “brunch” regularly. I really want it to be part of my vocabulary.  You know those people where brunch becomes a verb AND a noun in their life?

My reality is that brunch rarely happens in my life. Ever since I became a parent, I have given my mornings away to my children. I’m not complaining. I love what motherhood has given to me. I just miss my lazy Sunday mornings.  Breakfast is my favorite meal and I would love for it to be leisurely – like a brunch should be.

A few years ago, I went back home to Minneapolis, a rare trip without children – to celebrate my sister’s 30th birthday. The weekend of celebrations was amazing and ended with Sunday morning brunch at a fantastic place called Hell’s Kitchen. This breakfast tostada that I’m sharing with you today is inspired by the brunch I had there.  This breakfast is perfect hangover food, but also goes great with a mimosa or a bloody mary, or even a cup of coffee. Not that mothers should be condoning alcohol consumption or hangovers, right? Mothers do deserve some fun once in a while.

These breakfast tostadas would be perfect for a Mother’s Day breakfast. Most of the components can be prepared in advance and then you can save the egg prep for Sunday morning.  I love layered dishes like this one.

To check out the fabulous breakfast tostada recipe and many others, head on over to JewHungry!
Breakfast TostadaBlog

Caramelized Onion and Mushroom Quiche with an Almond Crustlut


Just the other day, I participated in this fantastic Hamentaschen contest. I spent the early evening hours rolling out dough and shaping hamentaschen – over and over and over. So you could understand that I will not be hanging out with any rolling pins for the next long while. It was a fun day though, and the Hamentaschen were fantastic. I went the untraditional route with a caramelized onion, mushroom, garlic, thyme and gruyere filling. It just so happens that I over prepared. I made about twice the filling than was necessary. Oops. After brainstorming a bit, I decided to make a quiche with some of the leftover filling. Easy enough. But there’s that pesky rolling pin involved with quiche. I don’t like buying prepared crusts. I decided to put together an easy almond crust. It’s gluten free and also kosher for Passover. Perfect timing. This came together very quickly and I will definitely be making this again for Pesach.

Gluten Free Caramelized Onion and Mushroom Quiche (Kosher for Passover)

1 tbsp. butter
1/2 tbsp. olive oil
1 onion, sliced
3 cloves garlic
2 tbsp. fresh thyme
1 tbsp. salt
1 tbsp. ground pepper
5 cremini mushrooms, chopped
1 tbsp. sea salt
2 tbsp. ground pepper
1/3 cup shredded swiss or gruyere cheese
4 Eggs
1/3 cup milk
2 tsp. salt
2 tsp. ground pepper
1.5 cups almond meal
1 tsp. sea salt
2 tsp. ground pepper
1 tbsp. fresh thyme
1/2 tsp. baking soda
1/3 cup olive oil
2 tbsp. water
Preheat oven to 350° F.

For the filling, heat up the butter and olive oil in a pan.  Add in the onions, garlic and mushrooms. Cook for a few minutes and let the liquid from the mushrooms evaporate. Add in the spices and turn heat down to medium low. Cook for around 20 minutes and let everything caramelize.  Once done, set the pan aside.

Start preparing the crust. Mix all of the crust ingredients together in a small bowl. Spread the almond meal mixture in to a pie plate.

Crust Stuff

Bake the crust for 10-13 minutes.  Remove from the oven.

Beat the eggs and the milk with a whisk in a small bowl. Mix in the salt and pepper.
Sprinkle the cheese on the bottom of the crust.
Top with the onion mixture.  Pour the egg mixture over the onions.
Return to oven and bake for 30 minutes.
Remove from oven and let sit for a few minutes before serving.


Serve quiche with a nice and hearty salad or a warm bowl of soup. Enjoy!


Kimchi Fried Rice

I am having the kind of week where I don’t want to cook much and I want to eat simple comfort foods. I don’t want a complicated salad. I really don’t want to be in a hot kitchen prepping all evening.  For these kinds of days, I keep some cooked rice on hand. I put up a pot of basmati or sushi rice, and I know that it’s one less step for meal prep a couple of days later.

I hadn’t had a chance to do any major grocery shopping the other night. I did have a couple of veggies, some kimchi and some already cooked rice. I also had a carton of eggs. Perfect! Dinner would happen! I love runny eggs in pasta or rice. It always enhances a dish. I also have a special place for kimchi. I tend to make a huge vat of it in the summer and savor it as long as I can.
Kimchi Fried Rice
1 tbsp. oil
2 tsp. sesame oil
1 onion, chopped
4 garlic cloves, chopped
2 tbsp. ginger, chopped
1 tbsp. korean pepper paste
1-2 carrots, shredded
handful of edamame or peas
1-2 scallions, chopped
2 cups kimchi, chopped
1 tbsp. roasted sesame seeds
1 tbsp. soy sauce
3 cups cooked rice, cold
2 tsp. salt
4 eggs
In a large pan, heat up the oils.
Add in the chopped onion and ginger and cook for a few minutes. Add in the korean pepper paste and garlic and cook for a few more minutes.
Add in the chopped kimchi and cook a few minutes. Mix everything together. Add in the rest of the veggies. You can add more than what I suggested. This is what I had on hand. Once the veggies have softened for a couple of minutes, add in the rice and stir together.
Add in some soy sauce and a little bit of salt as well as the sesame seeds. You can even add in some red pepper flakes – depending on your desired heat level.When your fried rice is almost done, take out another pan. I know, I know. I also hate messing up another pan. This is worth it.

Heat up a bit of oil or pam in the pan. Crack an egg in to the pan and sprinkle with a dash of salt. Don’t cook too much.

Plat up your rice and serve with the sunny side egg on top. Make sure to keep the yolk runny. It’s worth it. Enjoy!

Kimchi Fried Rice
This recipe is featured on Foodie Friends Friday!

Meatless Monday: Mushroom and Sage Pasta with Poached Egg

I’m like a kid when it comes to my herb garden. Every day after work, I get a little excited as I run to the backyard to see how things are going. How much did my basil grow? What’s the sage doing  now? I love that I don’t have to run out and buy my herbs. I just take a little pair of kitchen shears out with me and make a few snips.

My sage plant is looking pretty impressive these days. Perfect for an easy dinner. I love the way sage pairs well with mushrooms. My mouth began to water as I thought about how dinner would turn out. 

Mushroom and Sage Pasta with Poached Egg (serves 3-4)

1/2 box of thin spaghetti (cooked to al dente, reserve 1/2 cup cooking water)
1 tbsp. olive oil
1 tbsp. butter
3 shallots, chopped
4 cloves garlic, chopped
1/4 cup chopped sage leaves
1 tbsp. fresh thyme
1/2 container Cremini mushrooms, sliced
1/4 cup dry white wine
Parmesan cheese, grated
ground pepper
2-3 tsp. red pepper flakes
3-4 eggs

In a large pan, heat up the butter and olive oil.

Toss in the shallots and the garlic. Let them get fragrant.

Add in the mushrooms and chopped sage and thyme and saute for a few minutes.

Deglaze the pan with some white wine.

Stir in about 1/4 cup of the Parmesan cheese and some of the cooking water.

Add in some salt and freshly ground pepper and the red pepper flakes.  Taste a noodle to see if it needs more seasoning.

Let the pasta cook in the mushroom sauce.

Now it’s time to poach your eggs.  They only need a couple of minutes.

While the eggs cook a bit, plate up your pasta. Make a small indentation and place the egg there.

You want the egg to be runny. Stir the runny yolk in to the pasta.

Serve with some additional Parmesan cheese and a twist of ground pepper.


mushroom and sage pasta with poached egg

Kosher Carbonara – Yes it’s possible…

Pasta Carbonara is said to be pure Italian comfort food. The basics of the classic dish are bacon, eggs, pasta, and parmesean. The bacon is obviously problematic in my world as far as kashrut goes. The raw eggs, which are cooked in the pasta, while not a problem, it still made me nervous.

Some people choose to use some of the fakin’ bacon. I choose not to, only because the texture doesn’t work quite right ever. Have no fear though, Bacon Salt is here. Bacon Salt is a spice mixture that gives your food that yummy eerie flavor of bacon. I just bought it and thought that a cabonara would be the perfect dish to test this spice out.

Below is the recipe I came up with…

Kosher Carbonara


1 lb. spaghetti
3 eggs
6 cloves of garlic, chopped
8 mushrooms, chopped
1/2 cup of peas
1/2 stick of butter
1/2 cup of white wine
1/2 cup of starchy pasta water
2 tbsp. bacon salt
1 cup parmesean
olive oil

Cook the pasta to al dente in a pot of salted water.
In pan, saute the garlic. Add in the mushrooms and peas. Continue to saute. Add in one tablepoon of the bacon salt. Now add the wine and the cooking water.

In a separate bowl, mix up the eggs with the parmesean cheese.

Drain the hot pasta into a large bowl. Quickly add in the egg and cheese mixture and stir, stir, stir. Now mix in the mushroom/pea mixture. Keep stirring. The pasta will cook the egg, but you don’t want the egg to scramble. Add in the butter. Stir some more. You should have some yummy creamy pasta.

Serve on a plate. Spinkle on additional bacon salt and parmesean.

It was very tasty. I have never tasted real carbonara, so I have nothing to compare it to, but this was very good.

1 2