Butternut Squash & Kale Latkes

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So I’m here bringing you another epic latke post. The corned beef & cabbage latkes were a big hit all over the place, but I just had to follow it up with another latke that seemed more like the me you all know. I needed to include some of my favorite fall comfort foods. That falls to the humble squash and the not so humble green kale.

I’ve got a ton of squash in the house thanks to my CSA. Late fall tends to be filled with a variety of greens, squash, onions and potatoes. Not a bad deal for Chanukah. But this butternut squash was lording over my kitchen and begging to be used. I typically just roast squash in the oven and serve on it’s own or in salads, but changing it up a bit can be good for me. And kale goes with everything.

I peeled and sliced the squash and then shredded it in my food processor along with some shallots.

I then chopped up the kale in the Cuisinart as well.

I squeezed out the liquid of both veggies and then mixed everything together with some egg, flour, salt and pepper in a large mixing bowl.

mixed

I then got to frying. Flipping over when it got crispy and browned a bit.

frying

I drained on a paper towel lined cooling rack.

draining

These latkes are fabulous served with a sprinkling of room temperature goat cheese. I love the creaminess that the chevre brings to the latke.

Try it! You’ll like it! Enjoy!


Butternut Squash & Kale Latkes
 
Author:
Ingredients
  • 1 medium butternut squash, peeled and cut up in chunks for the food processor
  • 3 shallots
  • 3 heaping cups of cut up Tuscan Kale, washed and stemmed
  • 3 tsp. salt
  • 2 tsp. freshly ground black pepper
  • 3 extra large eggs
  • 4 tbsp. flour (all purpose or your favorite gluten free blend}
  • additional salt and pepper as needed
  • oil for frying
Instructions
  1. Peel and chunk up the butternut squash. Shred with shredding disc in food processor.
  2. Add the shallots to the processor.
  3. Transfer both to a large mixing bowl.
  4. Chop up the kale in the food processor and then add to squash mixture.
  5. Squeeze any liquid out of the kale/squash mixture
  6. Stir in salt, pepper, flour and eggs
  7. Form in to latke patties and fry - flipping once when browned on each side
  8. Drain and cool on a paper towel lined cooling rack
  9. Serve with some goat cheese
  10. Enjoy!

butternut squash and kale

 

Homemade Pizza

There once was a man named Joe. Trader Joe.

Have I ever shared with you my love for Trader Joe’s? I probably have…

Trader Joe’s makes my life much easier. We shop at Trader Joe’s every other week or so. Lately, it is about half of our groceries. The other half is made up of the vegetable market, the kosher store, and occasionally a run to a big name place for odds and ends.
Trader Joe’s supplies us with many yummy, healthier, and kosher ingredients that are much cheaper than the counterparts at mainstream places.
Sundays in our home are pretty busy. Errand to errand, playdate to playdate. When I come home, I need to resist the urge to buy takeout. Trader Joe’s made my life easier tonight.
Tonight I made some semi-homemade pizza that I served with a salad. I say “semi-homemade” only because the dough and sauce came premade from Trader Joe’s.
The pizza dough, which is enough for a 12″ pizza, is only 99 cents.
The jar of sauce, only needs to be spiced up a bit, and is under $2.
Sunday Night Pizza
Ingredients:
1 package of pizza dough – or make your own
1 ladle or so of tomato sauce – use your favorite kind
8 oz. shredded mozarella cheese
A few cremini mushrooms, sliced
2 shallots, chopped
2 garlic cloves, chopped
1/2 package of Lightlife or other soy “pepperoni”
1/2 cup parmesean, shredded
red pepper flakes, optional or to taste
a sprinkle of olive oil
Preheat your oven to 425
Let the dough sit on the counter as per the instructions, for a half hour.
Sprinkle some flour on the dough.
Either using a rolling pin, or your hands, stretch the dough to fit a 12″ pan, or toss into desired size and thickness, and arrange on your pizza peel or pizza pan.
Bake for 5 minutes.

Remove from oven.

Let the crust rest a bit to cool down.
Pour a ladle full of sauce on your crust. Spread with a spatula. Do not make your pizza too saucy.
Arrange the cheese and then the toppings in the order I suggest on top of the pizza. I like a sprinkle of olive oil to finish it off as well as some red pepper flakes.
Place back in the oven. Bake for 8 minutes or so, until the cheese looks nice and ready and the crust should have some browning on it.

In the picture, you will see a plain jane area of the pizza. That space is reserved for my daughter. She doesn’t like the frills. Enjoy!
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