Best Ever Chanukah Potato Latkes Baked ( Hanukkah)

Hanukkah will soon be upon us,  and it's time to start thinking about planning a festive menu.
! The most traditional food to eat on Chanukah is Potato Latkes!

If you are looking for a really good latke that is baked, not fried- This is it!
Usually, the baked ones do not taste as good as fried- these do ! Just think, you can spare yourself the extra calories without giving up the taste!

A few years ago, I had a Hanukkah Chanukah get together and served 3 large trays of homemade latkes. Each tray held a different ( gluten free) latke recipe.

One tray was fried, one tray was baked, and another was fried but a different recipe.
Guess what! In a blind taste test, hands down, everyone loved my baked latkes the best-
so I'm sharing the crowd's favorite recipe today.

I know we are supposed to fry on Hanukkah Chanukah to commemorate the miracle of the oil that burned for 8 days in the Temple in Jerusalem thousands of years ago, but
I think these baked latkes are a healthier, less fattening, and just as delicious version-
Of course they are also gluten free. Enjoy

Not ready to make latkes? Pin this recipe for later


You may have seen Chanukah spelled many ways. This is because it is a Hebrew word that is translated into English and there are many acceptable English spellings including Chanukah and Hanukkah;  I like Chanukah!

Judee Algazi @ Gluten Free A-Z Blog
Prep Time: 15 minutes
Bake Time: 20 minutes
Serves:

Ingredients:

6 large baking potatoes , peeled and grated
2 carrots, grated
1 cup of hand grated real parmesan ( don't use the powdery parmesan- it won't work)
3 eggs
5 scallions, chopped fine
Freshly cracked pepper to taste

Directions
Preheat the oven to 425 degrees.
Line two large rimmed cookie sheets with parchment and spray with some oil.

Using a hand grater or  machine, grate the carrots and potatoes and mix together in a large bowl. Wring out as much liquid as possible ( use a clean hand towel) .
Add eggs, scallions, parmesan, and freshly cracked pepper.

Drop a large tablespoon full onto the cookie sheet and flatten into a latke shape ( like a large cookie) Bake 15-20 minutes until beginning to brown and getting crispy. Serve immediately and top sour cream, Greek yogurt or homemade applesauce.

My Notes:

I haven't done this, but I have been told that if you are really in a hurry, you can buy a bag or two of shredded potatoes that are used for hash browns. Defrost them, wring them out and use them as your grated potato in a potato latke recipe.

Sometimes I really want to save on carbs and calories, so I make a vegetable ( without the starchy potato) latke. I like it because it's still crispy and crunchy . Vegetable latkes


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Good food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian/vegan and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

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Holiday Salad with Apples, Cashews, and Cranberries

Fruity and festive, this holiday salad is a delicious delight to serve. With all of the naughtier indulgences we will be eating during the holidays, why not include something a little lighter that doesn't skimp on eye appeal or good taste.

I've made this salad before and love the ease of assembling it and the interesting crunchy additions: fresh chopped cranberries, diced organic red apples, and snowy white raw cashews. It's great to be able to take advantage of using the fresh organic cranberries that are available this time of year.

If you struggle to get enough greens, fruits, and vegetables into your meal planning, the variety in this simple salad will provide lots of good tasting immune building nutrients that are crowd pleasers!

Most of all, this salad makes a beautiful presentation that you can be proud to serve at your holiday table.

Use any dressing you like or make my fresh cranberry orange honey dressing

 Ingredients: 
1 bag of organic broccoli slaw ( available in supermarkets)
2 cups of chopped organic romaine lettuce
1 organic granny smith apple, cut into bite size chunks
1 organic red delicious apple, cut into bite size chunks
1/4 cup of organic cranberries, chopped ( adds beautiful color)
1/2 cup of organic raisins
1/2 cup raw organic cashews ( I get mine in Trader Joe's for best price)
Optional: 4 sprigs of fresh mint, washed and chopped




Directions:
Assemble all ingredients and mix well.
Toss with any homemade dressing before serving

As with all of my recipes, this recipe meets gluten free, vegan or vegetarian, and real food standards.







broccoli slaw

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Good food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian/vegan and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

Author: Judee Algazi

 Please leave a comment so I know you stopped by. I love comments and love to be introduced to your blog. I usually visit and follow your blog on G+ , Bloglovin, and Twitter. Thanks for stopping by. To Comment: Scroll down to the end of the post and click on comments

 

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Vegan Collard Greens

Collards are simple greens that are as healthy as they are tasty. Made this fast and easy vegan way with onions and garlic, they are tender and appealing. The color remains a bright deep green and the texture is like a soft noodle.

When was the last time you made collard greens? If you are from the South, you probably make them frequently; If you are from the North, you probably make them once in a while or never.

Fresh greens like these are an important part of our diet. They provide generous amounts of valuable minerals like iron and potassium , calcium and magnesium. In addition, they also provide lots of vitamin C and antioxidants.

The onions and the garlic contain natural immune boosters that add a rich taste to everything. During the winter especially, it is important to boost our nutrition with immune building nutrients.

I have to admit that I don't usually think of buying collard greens, but one of the supermarkets had an abundance of fresh collards that they were practically giving away. I bought a large bunch and was glad that I did. As with most greens, they wilt down to about half  ( these do not wilt as much as spinach though) .

Kale has become very popular in the past few years. Collards are just as health giving, and personally I think they are lighter and have a milder taste. Just like kale, you can add a large leaf to your smoothie or even make collard crisps in the oven.  

The key to this recipe is:  
1. The way I cut the collards ( see below)
2. The way I cooked the collards (Using no water, so the greens stay green and tasty, not overcooked and mushy)

This is an easy vegan and naturally gluten free recipe that tastes great! Why not make this healthy green as part of your next dinner.

Fresh Collard Greens

Ingredients

8 ribs (large leaves) of collard greens, rolled and sliced ( see below)
1/2 large onion, chopped
2 cloves of fresh garlic, chopped
2 Tablespoons of olive oil
2 teaspoons of freshly squeezed lemon juice
Sea salt and cracked pepper to taste

Directions:
Sauté chopped onion in a large skillet in the olive oil on a slow heat until caramelized. Turn up heat and throw in garlic, lemon juice and sliced collards. Allow greens to Cook down until collards wilt and become a little soft Remove from heat and serve.


How to roll and cut collard greens:
Wash and dry the leaves really well. Take about 5 large leaves at a time and roll them together. Using a sharp large knife, cut the collards on an angle  into noodle-like strips. Repeat with the remaining three collards.

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Good food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

Author: Judee Algazi

 Please leave a comment so I know you stopped by. I love comments and love to be introduced to your blog. I usually visit and follow your blog on G+ , Bloglovin, and Twitter. Thanks for stopping by. To Comment: Scroll down to the end of the post and click on comments

 

Disclaimer: I am an affiliate for Amazon and receive a very small compensation when you buy anything from Amazon by clicking on to Amazon from my blog - This helps me defray the cost of my blog expenses. Thank you for your support.

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Asian Broccoli is an Easy Crowd Pleaser

Does it make a difference how you cook broccoli? You bet it does!
When I prepare broccoli using this Asian recipe we love it.  I actually find myself craving it,  my three year old granddaughter finishes large bowls of it by herself , and my husband always asks for more.  Come on- who runs out of broccoli at dinner? I never can seem to make enough of my Asian Broccoli recipe to satisfy everyone.  Now that's saying something!

Just because this recipe is simple, it doesn't mean it's not sensational.
I called it Asian because it reminds me of the stir fried vegetables I get in the Chinese restaurant. It's cooked in fresh garlic, fresh ginger, and vegetable broth which creates a bright green appealing side dish.

It has just 4 ingredients and can be made in 10-15 minutes in a skillet on top of the stove. 
I always use fresh broccoli so it retains its nice green color, but if you need to save time, you tell me- if maybe frozen broccoli would work as well. Let me know if you try it!

It takes me about 5 minutes to wash and cut up the fresh broccoli head into "little trees" as I call it. Then it takes about 10 minutes  to cook in the skillet.

I serve immediately; however, it can be eaten at room temperature or quickly heated up.
This could be a healthy ( not too fattening side) for Thanksgiving. Of course as with all of my recipes, it meets gluten free/grain free, vegetarian and or vegan standards.

Author: Judee Algazi
Prep Time: 5-10 minutes
Cook Time: 10 minutes


Ingredients: 
needed: 1 large skillet
1 teaspoon of olive or coconut oil
1 head of broccoli
1 cube of frozen ginger ( or use a 1 teaspoon of fresh grated ginger)
1 cube of frozen garlic ( or use 1 teaspoon of fresh chopped garlic) 
Optional: 1 tsp of freshly grated orange turmeric ( available at Whole Food Markets) 
1/2 cup of vegetable broth  for a medium head of broccoli
Fresh cracked pepper to taste

Directions: 
Wash and clean the broccoli well and dry it. Cut into medium - large size flowerettes . ( I also slice the stalk without peeling and it tastes great too) 
I usually spray my skillet with some olive oil first to coat it and then add 1-2 teaspoons of oil.
Raise the heat to high and when the oil is hot, add your fresh grated ginger, grated fresh garlic  and add your cut up broccoli and allow to cook for about 2 minutes while stirring  on high. 

Lower the heat and add the vegetable broth. ( if you have a very large head of broccoli , use another 1/4 cup of broth). Allow broth to cook down uncovered and the broccoli will become softer.   Serve immediately!

Fresh garlic on left ; fresh turmeric on the right

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  Good food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.
  
  
  Author: Judee Algazi
  
  Disclaimer: I am an affiliate for Amazon and receive a very small compensation when you buy anything from Amazon by clicking on to Amazon from my blog - This helps me defray the cost of my blog expenses. Thank you for your support.
  
  
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Cranberry Apple Chutney

The colors of this cranberry chutney are beautiful and just in time for Thanksgiving. The tart fresh cranberries are cooked with sweet apple and raisins to create a sensational fruity topping for your Thanksgiving dinner. Fresh cranberries are easy to make and cook up really quickly. This recipe only takes 20 minutes.

By definition, chutney is a type of condiment that is similar to a relish except it's usually made with a fruit, sugar, and vinegar. It has an interesting taste and enhances whatever you eat it with. I left the vinegar out, as my husband can detect vinegar a mile away and doesn't like it.

The other night we went to our's friend Eileen and Al's condo in the city ( Philadelphia) !
Eileen served this fabulous chutney for dessert over sweet lemon sorbet.
The flavors were sensational and the colors just danced.

Found these in the supermarket 

As good as it was over dessert, I prefer my cranberries served with my meal. It can be used the same way as cranberry sauce. If you eat Turkey- use it as a topping. For a vegetarian like myself, this type of relish is a perfect complement to stuff winter squash or as a topping over baked apples.

Cut the acorn squash in half, scoop out seeds and bake  the two halves face down on a cookie sheet with a rim . Pour 1 cup of water on cookies sheet and bake at 375 degrees for about 25 minutes or until soft when a knife is inserted. Remove from oven and add the cranberry chutney. 

Thanksgiving is the one occasion that I treat myself to fresh organic cranberries! I usually buy a bag and then search for a  new recipe that I can make. It just wouldn't be Thanksgiving without some fresh cranberries.

Did you know that cranberries contribute big time to your health?  These acidic berries are rich in Vitamin C, tannins, and antioxidants. This highly overlooked berry is beneficial for the fall and the entire year.

As with all my real food recipes, this recipe meets gluten free, grain free, vegan and vegetarian standards.

Author: Judee Algazi
Prep Time : 10 minutes
Cook Time: 20 minutes
Cool before eating


Ingredients:
12 ounce package of fresh organic cranberries
1 large apple, peeled and chopped
1/2 cup of raisins
1/2 cup raw nuts, chopped ( walnuts or cashews)
1/4 cup of Orange Juice concentrate
3/4 cup of water
3/4 cup of coconut sugar crystals (or sweetener of your choice) 1 teaspoon of vanilla
2 teaspoons cinnamon
1/2 teaspoon of ground ginger
1/4 teaspoon of ground cloves
Optional: 1 teaspoon orange zest


Directions:
Place the first seven ingredients in a medium saucepan. Bring to a boil, turn down the heat and simmer for about 20 minutes ( stirring very frequently)  until berries are soft.  After 15 minutes add the cinnamon, ginger, cloves, vanilla, and optional orange zest and continue to cook for the last 5 minutes.

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  If you are new to my blog and would like me to email you my recipes when I post them, please enter your email on my subscribe box in the right top column of the blog.  Don't miss a recipe - about one or two a week.  ( you can unsubscribe at any time)
  
  

  
  
  Good food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.
  
  
  Author: Judee Algazi
  
  
   Please leave a comment so I know you stopped by. I love comments and love to be introduced to your blog. I usually visit and follow your blog on G+ , Bloglovin, and Twitter. Thanks for stopping by. To Comment: Scroll down to the end of the post and click on comments
  
  Disclaimer: I am an affiliate for Amazon and receive a very small compensation when you buy anything from Amazon by clicking on to Amazon from my blog - This helps me defray the cost of my blog expenses. Thank you for your support.
  
  
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