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.

Wild Mushroom & Roasted Garlic Latkes


We light the first candle on our menorah for Chanukah tonight. My kids are so excited. Dreidels and chocolate gelt have already begun to make an appearance in our house. The kids are curious what we have in store for the holiday. Chanukah is always a fun time in our home. As a kid, I patiently waited for Chanukah to start so we could light candles and open some presents. The light of the menorah against the dark night is always beautiful.

Chanukah is also one of my favorite foodie holidays. To commemorate the miracle of the oil in the ancient temple, there’s the tradition to eat fried foods during the holiday. Who doesn’t love fried foods? That Chanukah happens to fall at the same time as Thanksgiving in the US – extra foodie fun!

I try to come up with new latke ideas each year. Some years I’ve focused on a different root veggies, other years I’ve added some herbs. This latke idea came to me just the other day as I was making dinner. Mushrooms are one of my favorite veggies. Why not try and add them to latkes? I had a bag of dried wild mushrooms that I thought would complement the latkes very well. I paired the wild mushrooms with some sage and roasted garlic. Latke perfection! I’m so glad I made these right away!

I roasted a head of garlic and then I soaked the mushrooms in boiling water.


I shredded the potatoes, mushrooms and onions in my Cuisinart food processor. I then mixed everything together and added some eggs, potatoes and sage.

I fried up the latkes and then drained them on a wire rack lined with paper towels.



These latkes were a huge hit! I highly recommend serving them with sour cream. Enjoy and Have a Happy Chanukah!

Wild Mushroom & Roasted Garlic Latkes
  • 1 head of garlic, roasted
  • 5 Idaho Russet Potatoes
  • 1 large yellow onion
  • 2 cups of dried wild mushrooms
  • 5 oz. cremini mushooms
  • 2 tsp. salt
  • 1 tsp. pepper
  • ½ cup flour
  • 3 large eggs
  • oil for frying
  • additional salt and pepper to taste
  1. Preheat the oven to 400. Cut off the top quarter-inch of the head of garlic to expose the cloves. Drizzle some olive oil over the garlic and wrap in foil. Place in oven for 30 minutes and roast. Then allow to cool.
  2. Rinse the dried mushrooms and soak them in boiling water for about 15 minutes. Drain and set aside.
  3. Peel and quarter the onions and potatoes.
  4. Rinse and quarter the Cremini mushrooms.
  5. With a shredding disc, process the potatoes, onion and mushrooms in the food processor.
  6. Transfer to a colander and squeeze as much liquid out of the potatoes as possible. I sometimes like to place them in a tea towel and squeeze more water from there like I did with this latke recipe.
  7. Transfer the mixture to a large mixing bowl.
  8. Squeeze out the roasted garlic cloves in to the bowl.
  9. Add in the chopped sage leaves.
  10. Stir in the eggs, flour, salt and pepper.
  11. Heat up the oil in a deep fry pan.
  12. From potato mixture in to patties and fry. Flip the latke over when you see the edges begin to brown.
  13. Transfer the finished latke to a rack positioned over paper towels to drain and cool.
  14. These latkes are great with sour cream.
  15. Enjoy!


Chilled Pea and Basil Soup


This month’s Kosher Connection link-up features chilled soups.  It’s June, and the weather is heating up. Always happy to have a cool treat.

I love challenges like this. I never really make cold soup. I do love a good gazpacho every so often, but chilled soups don’t really happen in this kitchen. If I made hot chicken soup every week in the summer, nobody would complain. We’re just a warm soup kind of family and a little heat doesn’t usually stop me. Myself excluded that is. I’m not in to warm soups on a hot day.

This challenge got me thinking about different flavors that I love. I wasn’t going to do a gazpacho. That’s been done. I have several friends that love chilled fruit soups, but that’s just not me.  I thought about the various herbs that I have growing on my deck and then looked to the beautiful early summer veggies I’ve been seeing at the farmer’s markets. I knew I had to focus on some seasonal vegetables and herbs. At the market today, I came upon some beautiful peas. Yum! These English peas were amazing and so sweet. I then turned to my favorite herb  – my basil plant. I had to turn these two in to soup.

I began by sauteeing up some shallots and garlic in a bit of butter and olive oil. I then added the peas and the chopped basil. After they cook for a few minutes, I added in some vegetable broth and let the soup cook a bit.


Once the peas were sufficiently cooked, I pureed the soup with my immersion blender and added some Greek yogurt to the soup.


I removed the soup from the heat and then began to cool it down. If you’d like, you can transfer the soup to a bowl and then sit it over a larger bowl of ice for a quick chill down.

I served the soup chilled with some additional Greek yogurt stirred in. Love the flavor. The sweetness of the peas combined with the basil really work well together. Will definitely make this again.


Chilled Pea and Basil Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Summer Soups
Serves: 6
  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1 shallot, chopped
  • 2 cloves garlic, chopped
  • 2 tsp. salt
  • 2 tsp fresh ground pepper
  • ¾ pound English peas (or use frozen petite peas)
  • 1 cup chopped basil
  • 2 cups vegetable broth
  • 2 tbsp. Greek yogurt or sour cream (plus extra for garnishing)
  • additional salt and pepper to taste
  1. Heat up the butter and olive oil in a medium-size pot.
  2. Add in the garlic and shallot and saute until soft.
  3. Stir in the salt and pepper.
  4. Stir in the peas and the basil. Saute or a minute or two.
  5. Add in the vegetable broth.
  6. Let the mixture come to a boil. Cover the pot and turn down the heat.
  7. Cook for about 7 minutes.
  8. After about 7 minutes, the peas should be cooked enough.
  9. Use a standard blender or an immersion blender to puree the soup.
  10. Stir in some Greek yogurt.
  11. Taste the soup a bit. Add additional salt and pepper as needed.
  12. Serve the soup garnished with additional basil and yogurt.
  13. Enjoy!


Don’t forget to check out some of the other great cold soups as part of the Kosher Connection link-up!


VeganMoFo: Hungarian Mushroom Soup

With the fall holidays pouring in this month, I have been cooking up a storm. Very glad that the weather is finally cooperating for fall cooking season.

This wonderful mushroom soup is a special request that comes every year. Usually a last minute request, and I always oblige. We all enjoy it and it is pretty easy to make.
Hungarian Mushroom Soup
2 tbsp olive oil
3 shallots, sliced thin
1 large onion, chopped
3 carrots, chopped
3 stalks celery, chopped
2 pounds assorted mushrooms, sliced (Combo of Cremini, Portabella, Shitake, Button, etc.)
2 tbsp. paprika
2 tbsp. smoked paprika
2 tsp. salt
2 tsp. ground pepper
8 cups vegetable broth
2 bay leaves
2 tbsp. fresh thyme, chopped
Tofutti Sour Cream (for garnish)


Heat olive oil in a large soup pot.

Add in shallots and onions. Sauté for about five minutes.

Add in the other veggies and cook for another five minutes on medium. Stir in the paprikas and some salt and pepper.

Add in the vegetable broth and bay leaves. Let it come to a boil.

Turn the heat down to medium low and cover and cook for about an hour. You can leave it cooking if you have something better to do. I’ve forgotten it for an hour or two and it only gets better.

Once cooked, remove the bay leaves.

With an immersion blender, puree until mostly blended. You want to keep some chunks of mushroom.

Serve with a dollop of Tofutti Sour Cream.


Hungarian Mushroom Soup
1 2