A few weeks ago the hubby and I went to Kenny and Zukes in Portland. Let me just say the place has great food and a great atmosphere. While there I had some amazing Latkes. They were so yummy, fried… tasty.. yummy! (Yes, I wrote that sentence incorrectly.) Ever since then I’ve been thinking about them and considered making my own. This weekend the hubby and I worked together in the kitchen and made some great ones. I didn’t make my own applesauce though. I took the easy way out and bought the chunky applesauce at Trager Joe’s which just has applesauce, apple juice and that’s it. In any case, here’s the recipe. Enjoy!

Note: This recipe is from Epicurious.com

Ingredients
1 pound potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil

Accompaniments: sour cream and applesauce

Directions

1. Preheat oven to 250°F.
2. Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
3. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
4. Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

Cooks’ notes:

• Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes.
• Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid (as we’ve done here) keeps the batter from turning brown too quickly.

I mage this chili for a potluck at work. I have to say I EVERYONE LOVED it!

Ingredients

2 medium onions, diced
2 cups bell peppers, diced
2 cloves garlic, minced
1 butternut squash, cubed
2 cans black beans, drained and rinsed
1 can diced tomatoes
2 tbsp chili powder
2 tsp cumin
2 tsp smoked paprika
4 cups vegetable broth
salt and pepper to taste

Directions

Start by sautéing the diced onions, garlic, butternut squash, and bell peppers until browned and soft. After about ten minutes or so, add all of the rest of the ingredients, and bring up to a simmer for 15 minutes. Let simmer on low heat until ready to serve! This can also be served in mini pumpkins or acorn squash for a fun, fall main course.

Number of Servings: 6

The quest to go vegetarian is in full swing. Honestly, I’m pretty proud of myself and surprised. I’m not one to just cut out something I eat. I LOVE food. When I started the year I wanted to eat more vegetables and less meat because I ate too much meat before. Vegetables have always been something hard for me to remember to get enough. My mom’s version of veggies was the can of sweet corn heated in the microwave next to anything that potatoes didn’t go well with. (Sorry mom.) Maybe I exaggerate but, honestly that’s what I remember most about veggies growing up. Now I’m getting better at eating them, enjoying them, and being more adventurous. This year has been great so far. I feel better. I’m loosing weight, and I feel better. I’m not suggesting that vegetarianism (OK, I’m lacto-ovo) but for me, at this time, it’s working.

Last week I picked up the January Vegetarian Times magazine. They had this great recipe for sweet potatoes. I LOVE sweet potatoes. I thought I’d give it a try and cook it for Eric. Although I don’t have a picture I have to say this was SUPER tasty and fast to make. One thing I really like is that you can freeze the dish and cook it later. I’m thinking I’m going to make some and stick it in the freezer this weekend. It’s always nice to have some “emergency” meal ready to go. I hope you enjoy this dish as much as Eric and I did.

Sweet Potato Shepherd’s Pie

Vegetarian Times magazine – January 2010 issue

1 medium sweet potato, peeled and diced
¼ cup fat-free milk
1 tablespoon butter
¼ teaspoon cinnamon, ground
¼ teaspoon nutmeg, ground
Filling
1½ teaspoons vegetable oil
1 cup onion, chopped
1 cup leek, white part thinly sliced (1 cup)
1 cup turnips, diced
½ cup carrot, diced
3 sprigs thyme, fresh chopped
1 sprig rosemary, fresh chopped
¼ cup white wine or water
15 ounces cannellini beans, rinsed and drained
1 cup vegetable broth
3 tablespoons Parmesan cheese, shredded

Preheat oven to 375′F.
To make Sweet Potato Topping:
1. Bring large poi of water to a boil.
2. Add sweet potato, cover, and boil 10 minutes, or until tender.
3. Drain, and return to pot.
4. Mash with milk, margarine, cinnamon, and nutmeg; season with salt and pepper, if desired.
5. Set aside.
To make Filling:
1. Heat oil in large skillet over medium heat.
2. Add onion and leek, and saute 5 to 6 minutes, or until leek is soft.
3. Add turnips, carrot, thyme, and rosemary; cook 2 to 3 minutes more, or until carrot begins to soften.
4. Add wine, and cook 30 seconds to deglaze pan.
5. Stir in beans and broth. Cover, and simmer 10 minutes, or until carrots and turnips are soft. Season with salt and pepper, if desired.
6. Remove thyme sprigs from Filling, and discard. Pour Filling into 2- or 3-qt. casserole dish. Spread Sweet Potato Topping over Filling. Sprinkle with Parmesan cheese, if using.
7. Place casserole on baking pan. Bake 30 minutes, or until filling bubbles and cheese is melted. Let stand 5 minutes before serving.

Notes:
Frozen cooking instructions: Preheat oven to 375′F. Cover casserole, and place on baking sheet. Bake 60 to 75 minutes, or until filling bubbles and top is golden. Remove foil during last 10 minutes of baking. Let stand 5 minutes before serving.

Nutritional notes:
According to the magazine article the PER 1-CUP SERVING 129 CAL, 4 G PROT; 3 GTOTAL FAT ; 5GFIBER; 5G SUGAR.

One of the things I’m trying to do this year is eat better. OK, eat more vegetables. I’m trying to be more of a vegetarian. I like most vegetables, except brussel sprouts. No more chicken or meat for me. I’ll still eat fish once in a while, but mostly just vegetables. I have to say I’ve loved the challenge. It’s great to find new recipes to try. This one is one of them.

I bought bunch of butternut squash several weeks ago that needed to be peeled, cut, and put in bags for the freezer. Well, we only got to the peel and cut… then put it in the frig. I knew I wanted to do something with butternut squash and while checking my MANY…like hundreds, of recipe blogs I found this recipe. It’s courtesy of PinchMy Salt.

I have to say this stew was awesome! Like not just a little good but great! It’s a super fast recipe to make too and very hardy. We got out Israeli couscous at Trader Joe’s but I’m guessing you could use rice of something if you don’t have couscous.

I hope you enjoy this recipe. I’d love to hear your comments if you do make it.

Recipe from http://pinchmysalt.com/

Butternut Squash and Chickpea Stew with Israeli Couscous

1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2-inch piece of cinnamon stick
4 canned whole tomatoes
1/2 preserved lemon, pulp removed, rinsed, and minced*
1 ounce dried tart cherries (raisins or other dried fruit may be substituted)
1/2 pound butternut squash, peeled and cut into 3/4 inch cubes (about 2 cups)
1 15-ounce can chickpeas, drained and rinsed
1/2 cup Israeli couscous
4 cups chicken or vegetable stock**
1/4 teaspoon crushed red pepper
1/4-1/2 teaspoon salt (to taste)
chopped cilantro for garnish

Heat olive oil in a medium saucepan over medium-low heat.  Add onions and cook, stirring occasionally, for 10 minutes, or until softened and starting to turn golden.  Add garlic, cumin, coriander, and the piece of cinnamon stick and cook, stirring, for one minute.  Add the tomatoes, crushing by hand as you add them, or crush with a wooden spoon in the pan.  Add all remaining ingredients except for the salt.  Turn up heat and bring soup to a simmer.  Turn heat to low and let simmer, stirring occasionally, for 30 minutes.  Add salt to taste.  Remove cinnamon stick before serving.  Garnish with chopped cilantro if desired.

Yield: 4 – 6 servings

Recipe Notes: *Zest and juice of one lemon may be substituted for the preserved lemon.  **I used chicken broth for my stew, but vegetable stock may be substituted to make it vegetarian.  For even more flavor, substitute whole spices for pre-ground:  toast whole cumin and coriander seeds in a dry pan until fragrant, let cool, then grind in a spice grinder, coffee grinder, or mortar and pestle.  All spices may be adjusted to suit your own taste.

Ingredients:

Directions:
Preheat oven to 350∞F.

Place flour in a small saucepan and very gradually whisk in milk and garlic. Warm over low heat, stirring constantly, until sauce simmers and is thickened, about 3 minutes. Remove from heat and stir in Parmesan cheese, salt and pepper.

Spread 1/4 cup of cheese sauce over bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of squash and 1/2 cup of cheese sauce. Sprinkle with 1/2 cup of mozzarella cheese and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3 of remaining squash and 1/2 cup of cheese sauce; sprinkle with 1/4 cup of raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets firmly down. Top with remaining cheese sauce; sprinkle with pine nuts and remaining mozzarella cheese

Bake until lasagna bubbles around edges and is browned on top, about 30 minutes. Slice into 8 pieces and serve.

(Serves

Ingredients:

Directions:
*I only used 2 slices of eggplant per person, so you won’t need an entire eggplant to make this dish.

Preheat your oven to 450º F.

Roasted Red PepperBegin by sauteing the garlic and onion in olive oil in an oven safe sauté pan that has high sides and a tight fitting lid. While the onion is cooking over medium heat, begin roasting the pepper if you are using a fresh one. Instructions can be found here.

Once the onion has softened and browned, add the rice and stir to coat with the oil. Sauté for 2-3 minutes. Add tomatoes and herbs. Add the cooking sherry and stir until absorbed by the rice. Add the stock/water, stir, cover and bake for 25-30 minutes.

Meanwhile, heat a cast-iron grill pan with some olive oil. When the pan is very hot, add slices of eggplant and drizzle with olive oil. Grill until tender, remove from the pan. Slice the artichoke hearts in quarters and grill for a few minutes, set aside when completed. Sprinkle both lightly with salt.

To make the reduction, heat balsamic vinegar in a sauce pan, reducing by half until the vinegar is syrupy. The more vinegar you use, the easier it is to make, but the longer it takes. If you only use a small amount of vinegar, you can overcook it easily; keep a close eye on it. While the vinegar is reducing, check for consistency by drizzling some on a plate. If it is thick and syrupy, and tastes sweet and tangy, you’re ready to go. Try not to burn or completely caramelize the vinegar.

One the risotto comes out of the oven, remove the cover and fluff it with a fork. BE CAREFUL. While I was plating the dish, I had forgotten that the pan had just come out of a 450º oven and tried to move it out of the way. I plated, photographed, and wrote about this dish one hand because of that. Ouch.

Plate the dish. I used a cooking ring to form the risotto, put the artichokes on top, and the eggplant and pepper next to the risotto. Drizzle with the reduction and serve.

(Serves 3)