Don’t miss this opportunity to explore Israel off the beaten track, feel the conflict first hand, understand the security issues and politic realities, and have an unforgettable trip!
It’s not Chanukah without latkes! That’s true; but don’t make the same boring latkes this year. Go for something healthier, more vibrant, and flavorful. Try savory sweet potato latkes, green zucchini latkes, or gluten free potato latkes. Don’t forget to liven things up with creative toppings as well.
Sweet Potatoes add fiber, vitamin A, and beta carotene to latkes. Even though they taste sweeter, sweet potatoes actually have a lower glycemic index than white potatoes. They won’t spike your blood sugar like white potatoes.
Another way to ramp up the nutrition this Chanukah is by adding zucchini to your latkes. Zucchini latkes are less “carby” and less caloric than traditional potato ones. Leave the zucchini skins on for extra color, texture, and nutrition. You can even leave out the potatoes. How’s that for an unlatke?
Other grated vegetables that taste fabulous in a latke are carrots, broccoli, cauliflower, and spinach. Experiment with your favorite veggies. Start with a basic potato latke recipe and reduce the amount of white potatoes (substituting an equal volume of grated vegetables). The result will be latkes that are nutrient-dense and calorie reduced.
You can even make latkes without potatoes. Yes, you read that right. Form patties with lots of grated veggies and fluff them up with eggs and breadcrumbs, flour or matzah meal. Fry them up as you would any latke and you’d be amazed how good a potato-free latke could be.
Baking rather than frying is another healthy tip. The baking pan will need to be generously coated with baking spray but you’ll still end up using a lot less oil than if you were frying. There’s more than one way to get a hot and crispy latke!
Gluten free potato latke recipes omit wheat – that means no breadcrumbs, matzoh meal, or flour here.
Some recipes use alternative gluten-free flours like rice or tapioca flour or potato starch. Others omit the flour completely. The onions, salt, pepper and frying provide plenty of flavor. The eggs bind the mixture. You’ll never even miss the wheat flour.
What if gluten isn’t an issue but eggs are? If you’re egg allergic, you’ve probably discovered that many recipes can be adapted to be eggless. The consistency is slightly different but the taste isn’t usually affected. Think you can’t make latkes without eggs? Think again. Just like flour, eggs are not the main ingredients in latkes. They can easily be omitted for those who are egg-allergic. Add a little bit of baking powder to fluff up the latkes if desired.
Only eight nights and so many latke and topping combinations to try! From the old standbys to unconventional, spicy condiments, there are lots of ways to make those latkes sing. Nothing wrong with traditional creamy sour cream except for the fat – so why not try light or fat-free sour cream. If you’re lactose intolerant, try a soy-based variety. Pareve sour cream works well for a fleishig meal as well. Garnish the sour cream with dill, scallions, or chives and now you’ve got a feast for the eyes as well.
Applesauce is another great traditional latke topping that can be dressed up. Jarred, store-bought varieties are fine but nothing beats homemade goodness. Simmer the apples with berries, citrus, and cinnamon to ramp up the wow factor. Omit the sugar for a healthier topping (that’s fat free as well).
Be adventurous: leave the applesauce and sour cream in the fridge and instead, top the sizzling pancakes with sautéed mushrooms, grilled vegetables, or golden caramelized onions. Guacamole or Salsa can add a little Mexican zing to your Chanukah table.
Before you get out the food processor and do your regular latke routine, get inspired.
Make a variety of latke offerings to please all of your guests. Serve them up with lots of creative toppings and you’ll turn your latke meal into a true celebration.
A lichtigen Chanukah!
Sweet Potato Latkes
2 large sweet potatoes (shredded)
1 white potato (shredded)
1 onion (shredded)
1 egg (can add additional egg if desired)
¼ cup panko breadcrumbs
Salt and black pepper to taste
Dash of parsley flakes
Dash of curry powder
Oil for frying
Combine egg, breadcrumbs and seasonings and set aside.
Mix in shredded onion and potatoes until mixture is thoroughly incorporated.
Form into patties (squeezing out excess liquid) and fry or bake.
Heat oil in a pan. Place patties in pan and fry for about 6 minutes on each side until
golden and crispy.
Preheat oven to 400°F.
Place patties on well-greased cookie sheet. Bake for 8 minutes on each side or until golden and crispy.
4 zucchini (scrubbed and shredded)
1 onion (shredded)
1 small sweet potato (shredded)
Salt and black pepper to taste
Combine egg, seasonings, onion, zucchini and sweet potato. Form into patties then fry or bake.
About the Author: Tamar Warga is a mother of 4 food allergic children and the author of two books: A Taste of Sweetness- Rosh Hashana Cookbook and A Taste of Freedom- Passover Cookbook. She blogs at Kosherfoodallergies.blogspot.com
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For many, contemplating our exile from our homeland is more of an intellectual endeavor than an emotional one.
I encourage all singles and their parents to urge their shadchanim to participate in ShadchanZone.
People definitely had stress one hundred and fifty years ago, but it was a different kind of stress.
It is inspirational to see the average Israeli acting with aplomb and going about daily routines no matter what is happening.
Participants wore blue and white, waved Israeli flags, and carried pro-Israel posters.
To support the Victor Center for Prevention of Jewish Genetic Diseases at Miami Children’s, please call 305-666-2889 or visit www.mchf.org/donate and select the “Victor Center” fund.
The course will be taught once a month for seven consecutive months and is designed for women at all levels of Jewish knowledge.
Like many of his contemporaries, he went through some hard years, but eventually he earned the rewards of his perseverance and integrity.
The president’s message was one of living peacefully in a Jewish and democratic state, Jews of all stripes unified as brothers, with Arabs or citizens of other religions.
What Hashem desires most is that we learn to connect with each other as children in the same family.
You are my brothers and sisters. Your pain is my pain.
It’s not Chanukah without latkes! That’s true; but don’t make the same boring latkes this year. Go for something healthier, more vibrant, and flavorful.
Preparing for an ordinary Pesach is daunting enough with all of the cleaning, shopping, cooking, and preparation, but add food allergies to the mix and you could literally “go nuts.” Don’t go nuts, go nut-free and egg-free too. While Pesach poses dietary challenges, they are not insurmountable.
Purim is a time of great celebration. Many of our traditions for this chag require food – festive meals, mishloach manos. Abundant food can mean abundant pitfalls for the food allergic. How can one navigate this maze of food allergy landmines?
School is in the air. The leaves haven’t changed yet but they have lost their vivid green hue. New shoes, backpacks, fresh notebooks await that first day of school. For over 5 million US food-allergic students, preparing for school also means dealing with a host of challenging situations: recess; lunch time; birthday parties; cooking projects; special treats; school outings. How will these be dealt with safely?
The Nine Days are upon us once again. This historically sad period in Jewish history shouldn’t be made worse by allergic emergencies. If you (or your child) suffer from milk allergies (or lactose intolerance), planning meals for the nine days can be a challenge.
Printed from: http://www.jewishpress.com/sections/food/recipes/the-unlatkes/2013/11/29/
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