Golden Beet Latkes + Hamilton Beach Giveaway

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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.

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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!



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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.

White Bean and Kale Soup

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My daughter came home from a friend’s house and excitedly told me all about the Olive Garden soup she had just eaten for dinner. I don’t think I’ve been to Olive Garden since I was about ten-years-old. I definitely didn’t remember any soup. The friend’s family knows that we don’t eat at Olive Garden and they understand that Gila is a vegetarian. After a moment of panic, I composed myself and asked her to tell me more. She happily told me about this amazing soup filled with spinach, potatoes and delicious broth. For days after, she asked me if I had made my version of the soup yet. I had just finished a marathon soup cooking session. My freezer was already bursting with various soups. I wasn’t ready to make another soup.

As they often do, circumstances change. In the middle of the work day, I quickly texted my husband and asked him what he thought I should prepare for dinner. With a groan, he told me all about his two root canals from earlier that morning and then fast forwarded to the part where he told me that all his jaw could handle was some warm soup. He told me not to worry. He assured me that he would just venture out to a local take-out place and buy something. I couldn’t let that happen. I decided that this was the night to make the soup of Gila’s dreams.

I had some kale in the fridge that needed to be used up.  I decided that it would be perfect in place of the spinach. I also had a ziploc bag of already cooked white beans in the freezer. I set off to make my version of this Olive Garden Soup. Amazingly, I was successful. Gila went to bed with a full and happy belly and Jason happily had three bowls of soup. This hearty soup is a winner and will definitely be made again!

White Bean and Kale Soup
 
Author:

Ingredients
  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 4 carrots, cut up
  • 4 stalks of celery, chopped
  • 5 cloves garlic, chopped
  • 2 tsp. salt
  • 2 tsp. fresh ground pepper
  • 3 small potatoes, peeled and sliced (I used purple, but you can use your preference)
  • 1 bunch of kale, washed and trimmed and chopped
  • 2 cans of white beans, rinsed and drained
  • 1 can of diced tomatoes
  • 2 tsp. basil
  • 2 tsp. oregano
  • 2 tsp. thyme
  • 6 cups of vegetable broth
  • 3 cups water
  • Additional salt and pepper as needed
  • Soup noodles (alphabet or any variety will do) optional

Instructions
  1. Heat up the olive oil in a large soup pot
  2. Add in the onions, carrots, celery and garlic and cook a few minutes to soften.
  3. Stir in the salt and pepper
  4. Add in the kale and the potatoes and the kale and cook a couple of minutes
  5. Add white beans, tomatoes, broth and the water – along with the spices
  6. Bring the soup to a boil
  7. Turn the heat down and let simmer while covered for at least an hour.
  8. If you’d like some noodles in your soup, add them about 15 minutes before serving.
  9. Taste and adjust seasoning.
  10. Serve and enjoy!

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Kale and Mushroom Frittata

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Have I ever told you how much I love the summer’s bounty of fresh greens? Between my CSA and my local farmer’s market, I am able to get some amazing fresh and local goodies. It really pushes me to do more with what I have on hand. It also prevents me from reaching for easy and quick processed foods. I love finding new ways to cook with fresh ingredients. I’ve been having some great results.

My mom taught me about frittatas on a visit when I first became a mother. She showed me how a frittata could be the answer to a fast and easy dinner. It comes together quickly and it’s a pretty forgiving dish – allowing you flexibility with ingredients.

I picked up some amazingly fresh kale at the market and I knew I wanted it to be used for a main dish. I didn’t want it relegated for a simple roasted side dish. I settled on this frittata which did not disappoint.

I chopped up some shallots and garlic and sautéed in olive oil along with some salt, red pepper flakes and fresh ground pepper. I then added some kale and cooked for another few minutes.

Kale and Mushroom Frittata

Next, I added some cut up baby bella mushrooms to the pan and sauteed a few more minutes.

Kale and Mushroom Frittata

I didn’t want to cook the greens and mushrooms too much. I wanted there to be some bite in the finished dish. I beat some eggs with some milk, salt and pepper in a small bowl and then added it to the pan.

kale-with-eggs

I let the eggs set a little bit and then added spoons of goat cheese around the pan.

Kale and Mushroom Frittata

I then transferred the pan to the oven and broiled for a few minutes until set.

I served the frittata with a simple green salad. Delicious! This is perfect for any meal of the day!

frittata-sliced

Kale and Mushroom Frittata
 
Author:
Recipe type: Brunch, Main Dish

Ingredients
  • 1 tbsp. olive oil
  • 2 tsp. sea salt
  • 2 tsp. ground pepper
  • 1 tsp. red pepper flakes
  • 2 shallots, chopped
  • 4 cloves garlic, chopped
  • 3 cups chopped kale
  • 8 oz. baby bella mushrooms, quartered
  • 6 eggs
  • ¾ cup milk
  • 1 tsp. sea salt
  • 1 tsp. ground pepper
  • 4 tbsp. goat cheese

Instructions
  1. Heat olive oil in a large, oven-proof saute pan
  2. Saute the garlic and shallots for a few minutes
  3. Add in the chopped kale and cook for a few minutes.
  4. Add in the mushrooms and cook another 2 minutes.
  5. Mix up the eggs with the milk in a small bowl. Add in the spices.
  6. Pour the egg mixture in to the kale mixture and let set a bit.
  7. Spoon in the goat cheese around the frittata.
  8. Transfer the pan to the oven and broil for about 4-5 minutes, until completely set and the edges have browned a bit.
  9. Slice in to wedges and serve. Enjoy!

 

Caramelized Onion and Mushroom Quiche with an Almond Crustlut

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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)
Ingredients:

Filling:
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
Crust:
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
Directions:
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.

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

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