Latkes/Potato Pancakes

The holidays are the perfect time to learn about different cultures. My favorite way to immerse myself in a new culture is through their food. It is currently Hanukkah and Latkes are a staple during this holiday. My knowledge of potato pancakes comes from German Festivals and from The Pierogi Lady here in the Cleveland area. I learned from Wade Wichard through Yourstory.org that Latkes symbolize the oil of the menorah that was able to stay aflame for 8 days following the ransacking of the Second Temple of Jerusalem. Those these are just delicious and crispy potato pancakes, they mean a lot more to individuals of the Jewish faith, stating that they symbolize the hardships and strife that the Jews have faced (Wichard, n.d.). Serve these latkes up hot with sour cream and applesauce.

Ingredients

Makes 8 Latkes

  • 4 Small Potatoes
  • 4 TBSP Flour
  • 1 Egg
  • 2 Cloves Garlic
  • 1/4 Cup Onion, finely diced
  • Salt + Pepper
  • Vegetable Oil

Let’s Get Cooking

Shred your potatoes with a cheese grater or whatever you have. Once grated, lay the potatoes on paper towels and dab them to get the excess moisture out.

In a bowl combine the shredded potato + onion + garlic + egg + flour + salt + pepper and mix well.

Heat your oil in a pan, you want a thin layer of oil, no more than an inch.

Once the oil is hot, add in a spoonful of the potato mixture, pressing it down gently with the back of the spoon to flatten it. Cook about 4 minutes on each side, or until crispy golden brown.

Remove from oil to a plate with paper towels. Sprinkle with salt immediately.

Serve with sour cream & applesauce.

Happy Hanukkah

Made with Love,

Hannah

Molly Baz’s Cold & Crunchy Green Beans with Garlic Pistachio Vinaigrette

I hope everyone is winding down from a wonderful thanksgiving. I spent the day cooking a feast with my mom and brother and it was absolutely worth it. My brother brought along these green beans as a cold side and OMG were they exactly what we needed. They are snappy and garlicky and absolutely delicious. The recipe comes from Molly Baz’s cookbook.

Ingredients

  • 1 1/2 lbs Green Beans, ends trimmed
  • 1 Small Garlic Clove, grated
  • 2 Lemons
  • 1 1/2 oz Grated Parmesan Cheese (about 1/2 cup)
  • 3/4 Cup Roasted, Salted Pistachios, finely chopped
  • 1/3 Cup Olive Oil
  • Salt + Pepper

Let’s Get Cooking

Bring 4 quarts of water + 1 1/2 cups salt to a boil (its a lot of salt Molly knows, but trust her okay)

Stir the beans into the boiling water and cook until tender, about 5-6 minutes. While the beans are cooking fill a large bowl with ice and water. Use tongs to transfer the cooked beans into the ice bath to stop them from cooking. Once cool remove from water and pat dry.

Add the grated garlic + zest of one lemon into a medium bowl. Add the juice from both lemons and whisk to combine.

Slowly pour in the olive oil, whisking as you go. Stir in the parm + salt + pepper + pistachios.

Add in the green beans and toss well to coat. Serve up cold! This makes a perfect winter or summer side dish to share with fam & friends.

Made with Love,

Hannah

White Lasagne Soup

You are probably asking yourself, wtf is white lasagne soup. To explain, it’s not made with a tomato base, instead, it’s made with coconut milk, giving it a more creamy color rather than red, and well, tomato-ey. Also, I know the cover photo isn’t exactly the most appetizing photo you have ever seen, but get over it and just try it for yourself. The recipe is from Half-Baked Harvest, and she makes an important point that I did not follow. If you are making the soup for the week, store the cooked noodles separately, that way they don’t soak up all the broth the way mine did as you can see in the lovely photo.

Ingredients

  • 2 TBSP Salted Butter
  • 2 TBSP All Purpose Flour
  • 1 Yellow Onion, Chopped
  • 2 Cups Mushroom, sliced
  • 2-4 Garlic Cloves, minced
  • 2 TBSP Fresh Thyme Leaves /2TSP Dried
  • 1 TBSP Fresh Basil/ 1 TSP Dried
  • 2 TSP Dried Oregano
  • Red Pepper Flakes
  • Salt + Pepper
  • 6 Cups Low Sodium Chicken Broth
  • 3/4 LBS Chicken Breast
  • 8 Lasagne Noodles, broken into pieces
  • 4-6 Cups Spinach, roughly chopped
  • 1 Cup Canned Coconut Milk or heavy cream
  • 1 Cup Shredded Provolone Cheese
  • 1/2 Cup Grated Parmesan
  • 2 oz. Proscuitto Torn

Let’s Get Cooking

Melt the butter + flour in a large pot. Cook about 1-2 min until the butter is melted. Add in the onion + mushroom + thyme + basil + oregano + garlic and stir to combine.

Add in the chicken broth + uncooked chicken + red pepper flakes + salt + pepper. Cover and cook on MED-HIGH for about 20-25 min or until the chicken is cooked. Remove the chicken, shred it, and add it back to the soup.

While the chicken is cooking, preheat the oven to 350F and bake the prosciutto in a single layer until crisp, about 10-15 minutes.

Bring the soup to a boil and add in the noodles + spinach + coconut milk/cream. Cook until the noodles are soft, about 8 minutes. Stir in the cheeses.

Serve the soup topped with the crispy prosciutto.

Made with Love,

Hannah

Buttermilk Pancakes

Weekends at my childhood home are my favorite, spending time lounging around with my pets, and cooking waffles and pancakes for breakfast. My mom had some extra buttermilk laying around and rather than letting it go to waste we decided to ditch the Bisquick and make the pancakes ourself. This recipe comes from Great Grub, Delicious Treats. This recipe ensures the you get the fluffiest pancakes you can get. Serve up with your fav syrup, or powdered sugar if you are like me.

Ingredients

  • 2 Cups Flour
  • 2 TBSP Sugar
  • 1 TSP baking Soda
  • 1 TSP Salt
  • 1/2 TSP Baking Powder
  • 2 eggs
  • 2 Cups Buttermilk
  • 1 TSP Vegetable Oil

Let’s Get Cooking

In a bowl, combine the flour + sugar + baking soda + salt + baking powder.

In a larger bowl, whisk eggs + buttermilk together. Pour the wet ingredients into the dry and gently stir. The batter will be a little bit lumpy.

Add oil to your griddle if needed and heat. Flick the pan with some water, if the water sizzles then the pan is hot enough. Use a 1/4 cup to spoon in a few pancakes to the pan. Wait until the top of the pancake begins to bubble, and then flip. Timing is all up to how hot the pan is.

Add in any additional ingredients you like, such as blueberries or my fav chocolate chips.

Serve warm.

Made with Love,
Hannah

Chicken & Autumn Veggie Skillet

When the seasons begin to change it is super important to begin utilizing vegetables that are being harvested during the season. This recipe is a take on the whole, one sheet pan meals, but instead, it’s all done in a big cast-iron skillet. The recipe comes from Well Plated, and it is perfect for work lunches. The recipe does call for bacon, but I took it out. Bacon can overpower a lot of dishes and this being with seasonal vegetables I wanted them to shine!

Ingredients

  • 1TBSP Olive Oil
  • 1 LB Chicken Breast, cut into bite sized cubes
  • 1 TSP Kosher Salt
  • 1 TSP Black Pepper
  • 3 Cups Brussel Sprouts, quartered
  • 1 Medium Sweet Potato, peeled and cut into cubes
  • 1 Medium Onion, chopped
  • 2 Granny Smith Apples, peeled, cored, and cut into 3/4 inch cubes
  • 4 Garlic Cloves, minced
  • 1/2 TSP Dried Thyme
  • 1 TSP Ground Cinnamon
  • 1 Cup Reduced Sodium Chicken Brother

Let’s Get Cooking

In a large skillet, heat the olive oil. Once hot add in the chicken + salt + pepper. Cook until all the chicken is browned. Remove from the skillet and place on paper towels.

Reduce the heat to low and add in a little extra olive oil. Add in the brussels sprouts + sweet potatoes + onion + salt. Cook until the onions begin to get translucent.

Stir in the apples + garlic + thyme + cinnamon. Mix well and then add in half of the broth. Cook until it evaporates, add in the remaining broth, and cook for about 2 more minutes.

Serve on its own or over rice.

Made with Love,

Hannah

Texas Chainsaw Massa-Curd Burger

IT’S HALLOWEEN, cue the bats and the ‘Ghost Busters’ Theme song. It’s been a little while since I did a Bob’s Burger recipe and I thought it was fitting due to mine & Linda’s love of the holiday. This burger has everything you need, cheese, HEAT, and homemade ketchup. There is also that added element of fear when cutting up fresh habanero’s. As a warning, PLEASE be careful with habanero’s if you have rubber gloves please do use them and wash your hands, cutting board, and knife immediately after touching them. This is not an exaggeration, those buggers will ruin your day in a SECOND. With that being said, let’s get into it.

Ingredients

  • 1 Medium White Onion, chopped
  • Olive Oil
  • 1/2 Cup Minced Fresh Ginger
  • 3 Cloves Garlic, minced
  • 1/2 Cup Red Wine Vinegar
  • 1/2 Cup Brown Sugar
  • 28 oz. Can Crushed Tomatoes
  • 1 LBS Ground Beef
  • 4 Habaneros, or to taste, stemmed, seeded, and chopped
  • 2 Cups Fresh Cheese Curds
  • Boston Leafe Lettuce
  • 4 Burger Buns

Let’s Get Cookin’

Saute the chopped onion in a large pan with some olive oil over MED-HIGH heat, just until they get soft. Turn heat to low, and add in ginger + garlic, cook until the onions are translucent.

Turn the heat back up to MED-HIGH and add vinegar + brown sugar, stir until the sugar is dissolved. Add in the tomatoes and simmer for 30 min, add in salt + pepper. WOW YOU’RE AMAZING YOU JUST MADE KETCHUP. You can blend it if you prefer it smoother, just wait until it cools to do so.

Without touching absolutely anything on your body, mix in the chopped habaneros with the beef and form 4 patties. WASH YOUR HANDS ASAP. Season both sides with salt + pepper and wash your hands again.

Cook the patties to your liking, I do about 6 minutes each side on a hot skillet for Med-Rare. Right before the burgers are done, top with the cheese curds and cover so they get all melty.

Build the burger: Bottom bun, lettuce, burger with melty cheese curds, LOTS of homemade ketchup & top bun.

The book mentions you need to turn to your guests and say this before taking a bite: “Has it oc-curd to you that you’re about to eat one of the best meals of your lives?”

Amazing I know, now go enjoy this spicy burger, that actually is extremely balanced with the cheese and ketcup.

HAPPY HALLOWEEN,

Hannah

Anthony Bourdain’s New Mexico-Style Beef Chili

I know I’ve been talking a lot about soup szn but don’t forget, it’s also CHILI SZN. I love chili, especially all the extra toppings that go along with it. If you are eating your chili plain without any extra cheese, tortillas, and sour cream then you need to reevaluate your life. This recipe from Anthony Bourdain is New Mexico style, ft. no rice, no beans, and a whole bunch of peppers. I couldn’t find Hatch chili’s myself at the store but check out your canned isle, or go with a substitute like Anaheim peppers. This recipe makes your house smell like fall and peppers, what more could you want. Pair with delicious sides like my jalapeño skillet corn bread.

Ingredients

  • 4 Poblano Peppers
  • 1 lbs Hatch Chilis, fresh, frozen, or canned [ or sub in Anaheim pepper]
  • 1/2 Cup All Purpose Flour
  • 2 lbs Beef Chuck, cut into 1-2 in pieces
  • 2-3 TBSP Canola Oil
  • 1 Large Yellow Onion, peeled and coarsely chopped
  • 1 1/2 TSP Cumin
  • 1 1/2 TSP Coriander
  • 1 1/2 Dried Oregano [I used 1 TSP Fresh Oregano]
  • 2 TBSP Tomato Paste or Harissa
  • 1 Cup of Beer
  • 3 Cups Chicken Stock
  • Salt + Pepper
  • Toppings of your choosing: jalapeños, cilantro, sour cream, cheese, tortilla chips

Let’s Get Cooking

Put your oven’s broiler on LOW. Broiler’s low key scare me so I like to keep hawk eyes on them. Place your peppers, poblano’s and hatch (if they are fresh, if canned skip this), on a baking sheet. Place the peppers in the broiler and let the pepper’s skin blacken, turn them as needed. This takes about 15 minutes or so and be sure to keep an eye on them, they can go fast. Remove from oven when done and let cool.

Once cool, remove stem and some seeds along with the blackened skin. Chop the peppers coarsely and set aside.

Place the flour in a large bowl and add in about TBSP each of salt + pepper. Coat the beef in the flour.

In a dutch oven, heat the oil, add in the beef in small batches when the oil gets hot. Let the beef get brown on all sides but do not cook all the way through. Place cooked beef on a plate and finish with the remaining beef.

Once the meat is all cooked, add in the onion + garlic into the hot pan with salt + pepper. Add in a little extra oil if needed. Scrape the bottom of the pan with a wooden spoon while mixing the garlic and onion to get the browned bits on the bottom. After the onion has softened, add the cumin + coriander + oregano and cook for about 2 more minutes.

Stir in the tomato paste and then the beer. Bring this up to a boil and allow the liquid to reduce, you will know it’s done when you don’t smell the beer anymore. Add in the stick and the cooked beef into the pot. Add in the chopped peppers and bring up to a boil. Once boiling, reduce the heat to simmer, cover, and cook for 90 minutes.

Serve however you like once finished, Anthony recommends LOTS of cold beer.

Made with Love,

Hannah

Jalapeño Skillet Corn Bread

Corn bread is the perfect side dish, especially in the fall, and with chili. It’s crumbly and sweet which pairs so beautifully with spicy main dishes. I like a skillet cornbread because the crispy edges are my fav. I took a spin off of this Food Network Skillet cornbread and made it my own ft. bacon fat and jalapeños (obvi makes it 10 times better). Make using your grandma’s cast iron skillet, or one that you thrifted, like me.

Ingredients

  • 2-3 Slices of Bacon
  • 2 Jalapeños, finely diced
  • 1 1/4 Cups Coarsely Ground Cornmeal
  • 3/4 Cup All Purpose Flour
  • 1/4 Cup Granulated sugar
  • 1 TSP Kosher Salt
  • 2 TSP Baking Powder
  • 1/2 TSP Baking Soda
  • 1 1/3 Cup Buttermilk
  • 2 Eggs, lightly beaten
  • 6 TBSP Unsalted butter, melted.
  • 1 TBSP Honey

Let’s Get Cooking

Preheat the oven to 375F

Grab your cast iron and begin cooking your bacon on MED heat. Cook the bacon until done and remove and set aside. [We only need the bacon fat so if you want to eat it, give it to the dogs, or even through it in the cornbread if you so wish, do what you want].

Keep the bacon fat in the cast iron and place it in the hot oven.

In a large bowl mix together the cornmeal + flour + sugar + salt + baking powder + baking soda. Add in the butter milk + eggs + melted butter. Add in the jalapeño’s and mix well.

Carefully grab the hot cast iron and pour the batter into the skillet. Place back in the oven and cook for about 25-30 minutes.

After removing from the oven, drizzle the honey over and brush to coat the top of the cornbread. Once cool, cut and enjoy.

Made with Love,

Hannah

Creamy Tortellini Vegetable Soup

If you like food blogs then you must know about Half-Baked Harvest. I absolutely love her recipes, especially trying out her seasonal ones. This recipe is the perfect fall soup and made enough for the whole week of lunches. Be sure to fit this recipe in this soup season.

Ingredients

  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Yellow Onion, Chopped
  • 2-4 Garlic Cloves, finely chopped
  • 2 TBSP Fresh Thyme Leaves
  • 1 TBSP Dried Basil
  • 1 TBSP Dried Oregano
  • 1 TSP Smoked Paprika
  • 1 Pinch Crushed Red Pepper Flakes
  • Salt + Pepper
  • 2 TBSP Tomato Paste
  • 6 Carrots, chopped ( I used about 10 baby carrots)
  • 4 Celery Stalks, Chopped
  • 1/2 Cup Dry White Wine, I like cooking with Pinot Grigio
  • 6 Cups Low Sodium Vegetable Broth
  • 4-6 Cups Kale, roughly chopped
  • 1/2 Cup Heavy Cream
  • 1 LB Cheese Tortellini
  • 1/3 Cup Grated Parmesan Cheese

Let’s Get Cooking

In a large pot, heat the olive oil over MED-HIGH heat. When the oil gets hot add in the onion and cook until golden, about 5 minutes. Add in the carrots + garlic + celery + thyme + basil + oregano + paprika + salt + pepper. Cook for another 5 min or so and stir in the tomato paste.

Add in the wine + broth + red pepper flakes and simmer over medium heat for about 20-30 minutes.

Following, stir in the cream + chopped kale + parmesan + tortellini.

Top with additional cheese & serve!

Made with Love,

Hannah

Sourdough Soft Pretzels

I love to find any sort of recipe that I can utilize my sourdough starter (it’s name is Brad). I found this recipe from Eat the Love for sourdough soft pretzels and I just had to try it out for myself. This recipe does take about 2 days, because you need to make sure your starter is fed and active & you need the dough to rise for about 4 hours. These are easy and delicious, perfect with mustard or some cheese.

Ingredients

  • 1 Cup Warm Water
  • 1 TBSP Honey
  • 1 Cup Active Sourdough Starter, check out here how to begin your own starter/how to feed
  • 4 Cups Bread Flower, you can use All Purpose Flour
  • 1/4 Cup Unsalted Butter, melted
  • 2 TSP Salt
  • 1 Egg Yolk
  • Coarse Salt

Baking Soda Bath:

  • 2/3 Cup Baking Soda
  • 10 Cups Water

Let’s Get Cooking

I did all of this by hand, you can use a mixer with a dough hook. Combine the cup of warm water and honey in large bowl & stir until dissolved. Add in the active sourdough starter until it has loosened and combined with the water.

Add in the flour + butter + salt into the bowl. Mix well until it begins to form a shaggy dough. Remove from bowl and place the dough onto a lightly floured counter, knead until the dough becomes smooth and more elastic.

Once the dough is smooth, coat a clean bowl with cooking spray. Cover the bowl with plastic wrap or a damp towel and let rise, until the dough has doubled, about 3 to 4 hours.

Preheat the oven to 450F once the dough is done proving. Line two baking sheets with baking mats or parchment paper and divide the dough into about 10 even pieces/110g each. Cover with a damp towel once rolled out.

Take one piece of dough and roll into a long rope. Form a ‘U’ shape then take the two ends, cross over each other, then bring back down to the bottom of the ‘U’.

Bring the water & baking soda in a large pot up to a boil. Make sure that the baking soda has fully dissolved. Add in about 2-3 pretzels per time, letting them boil for about 50 seconds. Place on the baking sheet following.

Combine the egg yolk + water and brush on top of each pretzel, sprinkle with coarse salt.

Bake for 15-18 minutes or until the pretzels have browned. Let cook on the baking sheet for a few before moving to a wire rack.

Made with Love,

Hannah