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