Category: Whole30

Gluten Free Butternut Squash Latkes

Latkes. We can’t seem to get enough of their crispy, fried goodness! I don’t know about you, but I can eat latkes all Chanukah long. As long as I switch up the flavors, I’m good. Butternut squash latkes has become a family favorite in our home. They’re light, mildly sweet, and lend themselves well to all sorts of seasonings. We like them best straight up – good old butternut squash, onion, egg and some simple salt seasoning, but feel free to spruce them up with curry, paprika, cumin, or your favorites.

Because I prefer to prepare these gluten free latkes with simple flavors, I spice up the garnishes instead. Ginger applesauce and curried sour cream are the perfect complements to the butternut squash. Top them off with some scallions for latke perfection on a plate.

What are some of your favorite latke varieties? I’d love to hear! Share them in the comments below!

Butternut Squash Latkes

1 2 lb. butternut squash, peeled and grated (about 6 cups)
1 medium onion, grated (about 1 cup)
3 eggs
salt and pepper, to taste
oil, for frying
ginger applesauce, for garnish (recipe below)
curried sour cream, for garnish (recipe below)
scallions, for garnish

Method:

Add grated squash, onion, eggs, salt and pepper to a bowl and mix well. Heat up oil in a frying pan and place spoonfuls of mixture into hot oil. Fry until golden and crispy on each side. Serve with applesauce and sour cream.

NOTE: If the mixture starts to get wet and soggy, use gloves to form patties and squeeze out moisture before frying.

Ginger Applesauce

8 honeycrisp apples, peeled, cored and cut into chunks
1 cup apple juice or water
juice of 1 lemon
1 2″ piece fresh ginger, peeled
2 cinnamon sticks
3-4 tbsp honey or maple syrup

Method:

Add all ingredients to a pot and bring to a boil. Cover the pot and simmer for 20 minutes. Remove ginger and serve.

NOTE: If you find the applesauce too chunky, mash it with a fork.

Curried Sour Cream

1 cup sour cream
2 tbsp honey
1 tsp lemon juice
1/2 tsp curry powder

Method:

Add all ingredients to a bowl and mix to incorporate. Serve over latkes with applesauce.

1 year ago: cheese latkes with raspberry sauce
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Sweet Pepper Burgers

Unless you’re the type of person who has all their Pesach food cooked in advance, most people are pretty sick of cooking by the time Chol Hamoed comes around. Quick and easy dinners are a must!  This simple recipe is a nice change from the standard chicken & potato fare, and works for lunch or dinner. The burgers can be broiled, grilled or pan-fried, and seasoned according to your Pesach pantry. If you use ketchup or spices, feel free to add some. In my case, I need to peel the peppers, but the sweetness it adds to the burgers makes the effort worthwhile.

 

Sweet Pepper Burgers

2 lbs ground beef
1 cup mixed colored peppers, diced
1 small onion, diced (about 1/2 cup)
2 eggs
salt and pepper, to taste

Method:

Add all ingredients to a bowl and mix gently to combine. Scoop out palm-sized portions of meat and shape into patties. Place on a baking sheet lined with foil and broil on high for approximately 7 minutes on the first side and 5 minutes on the opposite side. Drain on paper towels. Alternatively, you may cook the burgers on the grill.

TIP: Always mix the beef gently and pack the burgers lightly as squeezing the meat results in tough, rubbery burgers.

NOTE: I like to switch to a clean cookie sheet when I turn the burgers over so that they don’t cook in the fat that was released from the first round of broiling.

1 year ago: mock chopped liver

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Green Guacamole

I’m embarrassed to tell you how old I was when I first ate avocado. I was scared to try it for the longest time. But once I did, I was hooked. It’s buttery taste and creamy texture lends itself well to a variety of applications from breads and salads to desserts and pastries. Avocados don’t just taste good, they’re good for you too! They’re rich in healthy monounsaturated fat, folate, potassium, as well as many vitamins. As for me, I’m catching up on lost time. This guacamole is just one preparation that I enjoy!

Green Guacamole

2 avocados
1/2 green bell pepper, finely diced
1 jalapeno, seeds and veins removed, minced
1 scallion, chopped
juice of 1 lime
1 tbsp olive oil
kosher salt, to taste
cilantro, optional
chips, for serving

Method:

Peel and diced 1 avocado. Add to a bowl and mash. Peel and dice the second avocado and add to the bowl without mashing. Add peppers, jalapeno, scallions, olive oil, lime and salt and mix to combine. Add chopped fresh cilantro, if desired (I’m not a fan of cilantro so I leave it out, but it is a classic accompaniment to guacamole, so if you like it, go ahead and put it in!) Serve with chips.

NOTE: If jalapenos are too hot for your taste, use a long hot green pepper instead.

TIP: Always wear gloves when deseeding a chile pepper as capsaicin (the chemical that gives peppers their heat) can stick to your hands. Since capsaicin is only found in the seeds and veins, you can control the heat factor by eliminating some, or all, of the seeds.

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Sea Bass en Papillote

En Papillote is French for “in parchment.” It is a popular method of baking fish by steaming it inside a folded pouch. Since the fish cooks in its own juices, all the flavors are concentrated, resulting in a light and tasty product. Typically, parchment paper is used to seal in the moisture, but foil can also work.

Classic en papillote preparation is done by folding the parchment paper over the fish and then sealing the edges by folding the parchment tightly all around. An assortment of vegetables is usually added, along with citrus and fresh herbs. You can experiment with different types of fish (whole or fileted) and veggies to suit your taste.

Sea Bass en Papillote

1 filet of sea bass (or any white fish)
1 bunch fresh dill
1 lemon
1/2 red bell pepper, sliced
extra virgin olive oil
dry white wine
salt and pepper
parchment paper

Method:

Preheat oven to 400 degrees. Cut a rectangular piece of parchment paper and fold it along the center. Rinse sea bass and pat dry. Place fish on one side of the parchment and season with salt and pepper. Top with fresh dill and lemon slices. Place red pepper slices closely around the fish. Drizzle peppers and fish with olive oil and a splash of wine and finish with a touch of salt and pepper. Fold the parchment over the fish and starting from either corner, begin sealing the pouch by twisting or folding the parchment all around. Place the pouch inside a pan and bake for 20 minutes. Remove from oven and cool for several minutes. Open the parchment (careful of the hot steam) and serve!

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Crunchy Shriveled Green Beans

I first tried the South Beach Diet a couple of years ago while working for an ecommerce company. My colleague, Chumie, watched as I struggled to get through the first Phase of the diet. After completing it successfully and losing ample weight, Chumie decided to try out the diet for herself. So there we were, eating hard boiled eggs and avocados, and it wasn’t Pesach :)

One day, Chumie shared this easy recipe for shriveled up green beans. I couldnt imagine why anyone would want to shrivel up perfectly fresh, crunchy beans, but I decided to give it a try and boy am I glad I did. The green beans turned out chewy and crunchy, with a few prized crispy ones around the edges of the pan.

Recently, I joined my husband for lunch at a cafe near his office. With my diet in mind, I ordered grilled salmon with a side of green beans. I was super excited to see that the green beans were shriveled, but my excitement soon turned to dissapointment when I tasted the soggy mess. The key to crispy shriveled green beans is baking them uncovered for a long period of time. Covering them builds up steam causing them to become soft.

When I got home, I couldn’t wait to revisit this quick and easy recipe. They were even better than I remembered. So, when the hard boiled eggs and avocado get the best of you, go ahead and give them a try!

Crunchy Shriveled Green Beans

2 lbs. green beans
olive oil
garlic powder
salt

Method:

Preheat oven to 350 degrees. Rinse green beans and drain on paper towels. Trim the edges with a paring knife. Add beans to a pan and drizzle liberally with oil. Sprinkle generously with garlic powder and add salt, to taste. Bake for 45 minutes-1 hour until shriveled and browned at the edges.

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