Hanukah Dinner (Kosher-Dairy)
· Zucchini Potato Latkes with Tzatziki
· Quinoa-Chickpea Salad
· Tons of Hot veggie dishes (glazed carrots, “oven fried” sweet potatoes/parsnips/rutabagas)
· Donuts (we buy them – they are often tradition as they are fried in oil)
· Tiramisu, English trifle and other dairy desserts.
· Also available - Chicken Soup (Kosher-meat ... for those who like it and are not strict y kosher!)
· Zucchini Potato Latkes with Tzatziki
· Quinoa-Chickpea Salad
· Tons of Hot veggie dishes (glazed carrots, “oven fried” sweet potatoes/parsnips/rutabagas)
· Donuts (we buy them – they are often tradition as they are fried in oil)
· Tiramisu, English trifle and other dairy desserts.
· Also available - Chicken Soup (Kosher-meat ... for those who like it and are not strict y kosher!)
We USED TO do a dinner with eight different tables with eight different colours of foods that matched that table cloth (eight is for the eight nights of Hanukah) but we have cut down these past two years due the economy.
Since not everybody loves latkes (not everyone can handle the oil- most of my family has Irritable Bowel Disease so it’s a big factor in our house!) I also make a nutrition-packed salad to serve so people can get their “Carbs-on” --- we serve donuts for dessert (as they are fried) as well for Carb-freaks like us!
As latkes are generally considered Kosher-Dairy (due to the sour cream or tzatziki) this salad contains dairy as well. We are rebels and serve chicken soup w/Matzo balls as well so people can make their minds up if they want a Kosher-Dairy meal or a Kosher-Meat Meal. This is our favourite version of the soup that follows.
Zucchini Potato Latkes with Tzatziki
1 pound zucchini, shredded
2 cups shredded cooked potato, (see Note)
2 medium shallots, minced, divided
1 egg, beaten
2 cups fresh whole-grain breadcrumbs,
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh dill, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
2 tablespoons extra-virgin olive oil, divided
1 cup low-fat plain yogurt
1/2 medium cucumber, peeled, seeded and shredded
1 tablespoon red-wine vinegar
Preheat oven to 450° F. Coat a baking sheet with cooking spray.
Toss zucchini, potato, 3 tablespoons shallot and egg in a large bowl. Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Form the mixture into 12 patties.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 6 patties, cover and cook until crispy and browned on one side, 2 to 5 minutes. Carefully transfer the latkes to the prepared pan, browned-side down. Repeat with the remaining 1 tablespoon oil and patties.
Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.
Meanwhile, prepare tzatziki: Combine yogurt, cucumber, vinegar, the remaining minced shallot, 1 tablespoon dill and 1/4 teaspoon each salt and pepper in a small bowl. Serve the latkes with the tzatziki on the side.
1 pound zucchini, shredded
2 cups shredded cooked potato, (see Note)
2 medium shallots, minced, divided
1 egg, beaten
2 cups fresh whole-grain breadcrumbs,
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh dill, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
2 tablespoons extra-virgin olive oil, divided
1 cup low-fat plain yogurt
1/2 medium cucumber, peeled, seeded and shredded
1 tablespoon red-wine vinegar
Preheat oven to 450° F. Coat a baking sheet with cooking spray.
Toss zucchini, potato, 3 tablespoons shallot and egg in a large bowl. Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Form the mixture into 12 patties.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 6 patties, cover and cook until crispy and browned on one side, 2 to 5 minutes. Carefully transfer the latkes to the prepared pan, browned-side down. Repeat with the remaining 1 tablespoon oil and patties.
Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.
Meanwhile, prepare tzatziki: Combine yogurt, cucumber, vinegar, the remaining minced shallot, 1 tablespoon dill and 1/4 teaspoon each salt and pepper in a small bowl. Serve the latkes with the tzatziki on the side.
Quinoa Chickpea Salad with Tomato Vinaigrette
1 cup quinoa , rinsed1 1cup
2 cups green beans , trimmed and chopped2
1 can (540 mL) chickpeas , drained and rinsed1
1 sweet red pepper , diced1
1 cup crumbled feta cheese 1
Tomato Vinaigrette:
1/3 cup bottled strained tomatoes
3 tbsp red wine vinegar
3 tbsp liquid honey 3
1/2 tsp dried Italian herb
1/2 tsp salt
1/4 tsp pepper 1
1 pinch cayenne pepper
In saucepan, bring quinoa and 2 cups water to boil; reduce heat, cover and simmer for 12 minutes. Fluff with fork and let cool.Meanwhile, in saucepan of boiling salted water, blanch green beans until tender-crisp, about 3 minutes. Drain and refresh in bowl of ice water. Drain and transfer to large bowl. Stir in cooled quinoa, chickpeas, red pepper and feta cheese.Tomato Vinaigrette: Whisk together tomatoes, vinegar, oil, honey, Italian seasoning, salt, pepper and cayenne pepper; pour over quinoa mixture and stir to coat.
1 cup quinoa , rinsed1 1cup
2 cups green beans , trimmed and chopped2
1 can (540 mL) chickpeas , drained and rinsed1
1 sweet red pepper , diced1
1 cup crumbled feta cheese 1
Tomato Vinaigrette:
1/3 cup bottled strained tomatoes
3 tbsp red wine vinegar
3 tbsp liquid honey 3
1/2 tsp dried Italian herb
1/2 tsp salt
1/4 tsp pepper 1
1 pinch cayenne pepper
In saucepan, bring quinoa and 2 cups water to boil; reduce heat, cover and simmer for 12 minutes. Fluff with fork and let cool.Meanwhile, in saucepan of boiling salted water, blanch green beans until tender-crisp, about 3 minutes. Drain and refresh in bowl of ice water. Drain and transfer to large bowl. Stir in cooled quinoa, chickpeas, red pepper and feta cheese.Tomato Vinaigrette: Whisk together tomatoes, vinegar, oil, honey, Italian seasoning, salt, pepper and cayenne pepper; pour over quinoa mixture and stir to coat.
Chicken Soup / Jewish Penicillin
· 1 leek
3 lb chicken backs and necks , or other chicken bones (wash it well and slice the white parts (only) into fine slices
·14 cups cold water
2 carrots , peeled
1 parsnip , peeled1
1 white turnip , (optional), peeled
3 celery ribs , with leaves, chopped
1 onion , quartered
Fresh parsley sprig
Fresh thyme sprigs
1 bay leaf 1
1 tsp salt , (approx)
1/2 tsp black peppercorn
10-15 saffron threads
In soup pot, bring chicken and cold water to boil; skim off foam. Add leek, carrots, parsnip, turnip (if using), celery, onion, parsley, thyme, bay leaf, salt and peppercorns; return to boil. Reduce heat, cover and simmer for 1 hour. Remove carrots, parsnip and turnip; let cool. Simmer soup, covered, for 1 hour, adding saffron at this point .Strain soup; skim off fat. Dice cooled vegetables and return to soup. Season with more salt (if necessary). Best to make ahead if you are going t make matzo balls as they need to start with cold soup.
· 1 leek
3 lb chicken backs and necks , or other chicken bones (wash it well and slice the white parts (only) into fine slices
·14 cups cold water
2 carrots , peeled
1 parsnip , peeled1
1 white turnip , (optional), peeled
3 celery ribs , with leaves, chopped
1 onion , quartered
Fresh parsley sprig
Fresh thyme sprigs
1 bay leaf 1
1 tsp salt , (approx)
1/2 tsp black peppercorn
10-15 saffron threads
In soup pot, bring chicken and cold water to boil; skim off foam. Add leek, carrots, parsnip, turnip (if using), celery, onion, parsley, thyme, bay leaf, salt and peppercorns; return to boil. Reduce heat, cover and simmer for 1 hour. Remove carrots, parsnip and turnip; let cool. Simmer soup, covered, for 1 hour, adding saffron at this point .Strain soup; skim off fat. Dice cooled vegetables and return to soup. Season with more salt (if necessary). Best to make ahead if you are going t make matzo balls as they need to start with cold soup.
Onion Matzo Balls PLEASE NOTE – soups must be COLD to cook the balls in.
2 cups cups(500 ml)cold Chicken Soup recipe
5 eggs
1/4 cup olive oil
1-1/2 tsp salt
1/4 tsp white pepper
1-2/3 cups matzo meal 1-2/3
In food processor or blender, purée onion with 1/4 cup of the soup; transfer to large bowl. Whisk in eggs, oil, salt and pepper; whisk in matzo meal. Cover and refrigerate for 1 hour.Bring large pot of salted water to boil. With wet hands and using about 3 tbsp for each, form matzo mixture into balls; slide into water. Reduce heat, cover and simmer for 30 minutes.Meanwhile, in large saucepan, bring remaining soup to boil; reduce heat to low and keep warm. With slotted spoon, transfer matzo balls to soup; simmer for 20 minutes before serving. Note: this recipe actually called for a 1/4 cup of chicken schmaltz (fat) – we make it with olive oil for health’s sake.
2 cups cups(500 ml)cold Chicken Soup recipe
5 eggs
1/4 cup olive oil
1-1/2 tsp salt
1/4 tsp white pepper
1-2/3 cups matzo meal 1-2/3
In food processor or blender, purée onion with 1/4 cup of the soup; transfer to large bowl. Whisk in eggs, oil, salt and pepper; whisk in matzo meal. Cover and refrigerate for 1 hour.Bring large pot of salted water to boil. With wet hands and using about 3 tbsp for each, form matzo mixture into balls; slide into water. Reduce heat, cover and simmer for 30 minutes.Meanwhile, in large saucepan, bring remaining soup to boil; reduce heat to low and keep warm. With slotted spoon, transfer matzo balls to soup; simmer for 20 minutes before serving. Note: this recipe actually called for a 1/4 cup of chicken schmaltz (fat) – we make it with olive oil for health’s sake.
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