We just had Hanukkah celebration today. Everyone was happy with my healthy & yummy sweet potato latkes, baked latkes, sweet and sour cabbage soup with beef brisket and a big rainbow salad.
Olive oil is one of the symbols of the holiday, potato pancake are normally fried. But since I’m a host, I have decided to break with traditional and give the recipe a healthy twist. Trimming fat and calories and the meal is so delicious.
Sweet Potato Latkes
Prep Time:15 Min
Cook Time:10 Min
Ready In:25 Min
Original Recipe Yield 8 latkes
- 2 sweet potatoes, peeled and shredded
- 2 eggs, lightly beaten
- 1 tablespoon brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cloves
- 2 teaspoons ground cinnamon
- 1/4 cup vegetable oil for frying
- Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again.
- In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.
- Heat oil in large heavy skillet to 375 degrees F (190 degrees C).
- Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels,
Amount Per Serving Calories: 69 | Total Fat: 2.1g | Cholesterol: 53mg
- 1-1/2 lbs. Yukon gold potatoes or sweet potato, peeled
- 8 oz (about 2 large) carrots, peeled
- 8 oz. (about 2 large) parsnips, peeled
- 1/2 cup diced onion
- 1 Tbsp. part-skim ricotta cheese
- 1/2 cup egg substitute (such as Egg Beaters)
- 2 Tbsp. extra virgin olive oil
- Kosher salt and pepper to taste
Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.
Grate potatoes, carrots and parsnips. Working in small batches, press tightly between paper towels to squeeze out excess moisture. Transfer to a large bowl. Combine with remaining ingredients. Scoop mixture into muffin tins, packing down firmly. Bake 45-55 minutes until golden brown.
Per serving: 111 calories, 3 g fat, 0 mg cholesterol, 33 mg sodium, 18 g carbohydrate, 2 g fiber, 3 g protein
Prep Time: 20 minutes
Cook Time: 3 hours, 45 minutes
Total Time: 3 hours, 65 minutes
- 2 pounds top rib (flat brisket)
- 1 quart light beef broth
- 1 quart water
- 2 onions, diced
- 3 cups tinned tomatoes, finely chopped, with their juice
- 1 cup tomato sauce
- 2 pounds cabbage, coarsely shredded or very thinly sliced
- 1 teaspoon sour salt
- 1/2 teaspoon freshly ground black pepper, or to taste
- 2 Tablespoons sugar
- 3 Tablespoons golden raisins
Combine the top rib beef brisket broth, and water in a 10-quart soup pot or kettle. Bring to a boil over moderate heat and skim off the gray residue for 5 minutes, or until every last bit of residue has been cleaned off the top.
Add the onions, tomato, tomato sauce, cabbage, sour salt, black pepper, and sugar.
Bring to a boil, stirring occasionally, then cover and simmer 3 hours, until the meat is very tender. Stir in the raisin, set the lid to the pot slightly askew, and simmer 20 minutes. Taste, correct the seasoning, adding additional salt and pepper as necessary.
Yield: 8 servings
A big bowl of Salad.
Source : About.com (home cooking), Suite101.com, allrecipes.com