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ZUCCHINI CARROT
LATKES
These are a healthier version of latkes,
fried in just a touch of oil and without
the "starchiness" of potato latkes.
2 lbs. unpeeled zucchini or yellow
squash, or a combination
1 /2 lb. scrubbed, unpeeled carrots
1 cup finely chopped onions
1 tsp. minced garlic
2 Tbsp. dried parsley flakes
1 tsp. dried dill
1 tsp. salt
1 /2 tsp. pepper
Y3 cup white flour or whole wheat
flour
4 egg whites
IA cup olive oil for frying, divided
Grate the zucchini and carrots
using a box grater, or cut into chunks
and shred finely in a food processor.
Transfer the vegetables to a colander,
and use your hands to wring out excess
moisture. Add the remaining ingre-
dients, and stir well or mix with your
clean hands until uniform.
Preheat oven to 250 degrees. Heat
the oil in a large nonstick skillet over
medium-high heat. Quickly form
about 3-inch patties, and add them to
the skillet, frying on both sides until
golden. Transfer the latkes to a baking
sheet with sides (do not overlap them),
and keep warm in the oven. Repeat
with remaining batter and oil until all
the latkes are cooked.
Serve warm or hot. Makes about 8
servings.
CHALLAH AND DRIED
FRUIT STUFFING
6 Tbsp. olive oil
2 cups chopped onions
1 cup chopped celery
'/2 cup golden raisins
'/2 cup chopped dried apricots
V2 cup dried cranberries
1-2 cups chicken broth, plus more
if needed
2 tsp. dried sage
8 cups challah cubes (with crusts)
salt and pepper to taste
Preheat oven to 350 degrees. Place
oil in a large pot over medium-high
heat. Add onions and celery, and cook,
stirring frequently until softened and
golden. Add the fruit and cook, stir-
ring occasionally, for about 10-14 min-
utes more until most of the liquid is
absorbed. Stir in the broth, sage, bread
cubes, and salt and pepper. Toss well
to absorb the liquid, and adjust salt
and pepper to taste. Add more broth if
many of the bread cubes are still dry.
Spray a large baking dish with non-
stick cooking spray. Spoon the stuffing
into the prepared dish, and bake cov-
ered with foil for 30 minutes. Remove
foil, and bake for 20 minutes more.
Makes 8-10 servings.
MICROWAVE CRANBERRY
APPLESAUCE
3 lbs. apples, peeled or unpeeled,
cored and cut into 2-inch chunks
%-1 cup sugar (use one cup if you
like your sauce very sweet)
1 Tbsp. lemon juice (optional)
2 tsp. ground cinnamon (optional)
1 lb. fresh cranberries
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MEALS
Note: If you peel your apples first, you
can mash the apples with a fork for a
chunkier applesauce. With the peel,
you must process the applesauce so
that the peel will disappear.
Place apples, sugar, lemon juice and
cinnamon in a large microwave-safe
bowl. Cover the bowl with a lid or
plastic wrap, and cook on high heat for
10 minutes.
Place the cranberries in another
bowl. Cover the bowl with a lid or
plastic wrap, and cook on high heat for
10 minutes.
If the apples are soft, let stand 10
minutes before mashing with a fork,
pureeing with an immersion blender or
processing until nearly smooth (with a
little chunkiness — that's how I like it).
If the apples need more cooking, cook
at 2-minute intervals until soft.
Stir in the cooked cranberries.
Makes 3 quarts of applesauce.
HEALTHY APPLE PIE-
SWEET POTATO KUGEL
8 large egg whites
1 tsp. kosher salt or to taste
2 sweet potatoes, peeled and
grated
1 lb. Granny Smith (or your favor-
ite variety) apples, unpeeled and
grated
2 Tbsp. real maple syrup
1 tsp. ground cinnamon
4 Tbsp. (' cup) olive oil (regular
or extra-virgin)
Preheat the oven to 375 degrees.
Spray a 2-quart baking dish well with
nonstick cooking spray.
Combine eggs and salt in a large
bowl and, using an electric mixer,
beat well. Add the sweet potatoes and
apples, maple syrup and cinnamon,
and stir well.
Transfer the mixture to the prepared
baking dish, cover with foil and bake
for 45 minutes. Remove the foil, brush
with olive oil, and bake for another 15-20
minutes until the kugel is golden and set.
Cool for 20 minutes before serving.
Makes 8-12 servings.
All recipes © Annabel Cohen 2013; annabelonthemenu@gmail.com .
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