Tag Archives: jewish

Parsnip Hummus

parsnip hummus

parsnip hummus Parsnip Hummus Print Serves: 6 Don’t miss this opportunity to use the last of the parsnips. This recipe is a great take-off on the standard chickpea hummus. Serve it with your favorite bread or carrot sticks and watch it disappear at your next party. Ingredients

  • 1 – 1 ½ pounds parsnips
  • ¼ - ½ cup oil (olive oil or sunflower)
  • 1 large clove garlic, unpeeled
  • juice of one whole lemon
  • ¼ cup tahini
  • 1 heaping teaspoon of cumin
  • salt and ground pepper, to taste
  • a half cup cilantro, coarsely chopped
Farmers to You Ingredients: Other Fresh or Pantry Ingredients:
  • garlic
  • lemon
  • cumin
  • tahini
  • salt and pepper
Instructions
  1. This is one of those great recipes where you don’t have to worry too much about amounts and measurements.

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Crispy and Flavorful Celeriac and Parsnip Latkes/Pancakes

Crispy and Flavorful Celeriac and Parsnip Latkes/Pancakes

Crispy and Flavorful Celeriac and Parsnip Latkes/Pancakes Crispy and Flavorful Celeriac and Parsnip Latkes/Pancakes Print Serves: 4 A satisfying and quick dish for breakfast, lunch or dinner. Use potatoes instead of parsnips for an equally delicious alternative and slightly more traditional taste. Wonderful when served with rhubarb chutney, applesauce or yogurt. Ingredients

  • 1 medium celeriac, peeled and grated
  • 1 large parsnip (you can also substitute 2 medium or one large potato)
  • ½ cup chopped red onion
  • 2 large eggs, beaten
  • 3 Tablespoons flour
  • 1 tsp salt or to taste
  • ½ tsp freshly ground black pepper or to taste
  • Sunflower oil for frying
  • Rhubarb chutney, applesauce or yogurt for accompaniment
Ingredients from Farmers To You: Instructions
  1. Peel and grate celeriac.

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Potato Latkes

Today I spent the morning in my son’s 3rd grade class making potato latkes. As another parent and I cooked, we watched the children light the Menorah, sing traditional songs and play the Dreidel game.  A lovely morning, indeed.

Latkes are delicious anytime of year, not just for Hanukkah.  I had such a good time, and because my son devoured them, I plan on making them again soon.  Simeon had a wonderful suggestion of adding a sweet potato to the mix.

 

 

EAT WELL AND BE WELL

Potato Latkes Print Ingredients
  • 1 pound potatoes
  • ½ cup finely chopped onion
  • 1 large egg, lightly beaten
  • ½ teaspoon salt
  • ½ to ¾ cup olive oil
Instructions
  1. Preheat oven to 250°F.
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Baby Spinach Salad with Dates & Almonds

 

Anticipating the feasting to come, something a bit lighter might be appealing. I thought I could find sumac, a spice commonly used in Middle Eastern cooking, at my local co-op.  No such luck. Regardless, I forged ahead and substituted lemon zest, not the same but a worthy stand-in.  I’ll continue my search for sumac and make the salad again…

 

Baby Spinach Salad with Dates & Almonds Print Author: Adapted from Jerusalem: A Cookbook by Yotam Ottolenghi & Sami Tamimi Ingredients

  • 1 tablespoon white wine vinegar
  • ½ medium red onion, thinly sliced
  • 3 pitted Medjool dates, quartered lengthwise
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 small pitas, roughly torn into 1½ inch pieces
  • ⅓ cup whole unsalted almonds, coarsely chopped
  • 2 teaspoons sumac or substitute 1½ teaspoons lemon zest
  • ½ teaspoon red pepper flakes
  • 5 ounces baby spinach leaves - about 4 cups
  • 2 tablespoons freshly squeezed lemon juice, or to taste
  • salt
Instructions
  1. Put the vinegar, onion, and dates in a small bowl.

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