Here is the easiest recipe for Latkes…my “It’s Easy to Keep the Tradition…Latkes”
Latkes ( potato pancakes) are traditionally eaten on Chanukah. They are fried in oil, an important component in the Chanukah story.This is so easy. You can make it in just a few minutes!Happy Chanukah, Chag Sameach!
Makes 10-12 latkes (Reduce the ingredients by half if you only need 5-6 latkes)
4-5 medium potatoes, cut into large chunks
1 large onion, grated with its juice
2 tsp. salt
½ cup matzo meal (or few more tbls. if needed)
½ tsp. garlic powder
½ tsp. onion powder
Canola oil and/or olive oil
In food processor or by hand, finely process potatoes. (If you like a more shredded texture, use the shredding blade of the processor) Drain in a strainer for a few minutes, discarding the starch.
Grate onion in a bowl, keeping the juice. Add drained potatoes and all other ingredients except oil. Mix well. (If mixture a little too wet, add a few more tbls. matzo meal)
Heat ½ cup of oil (canola or olive or a mixture of both) on medium high heat.
When oil is hot, measure a large spoonful of potato mixture and place in oil. Flatten slightly with back of spoon. Don’t overcrowd the pan; five or six latkes will fit at a time.
Fry until golden, flip and continue on second side until brown. Drain on paper towels. Keep warm in 350 degree oven or toaster oven until ready to eat. Enjoy!
Latkes make the perfect bed for dips and spreads.
Suggested toppings: Nicky’s Pepper Spread, Israeli Avocado Dip, Mediterranean Carrot Dip, humus,lox with chive cream cheese spread, or any of your favorite toppings.
Just in time for the approaching Jewish Holidays, here is an easy recipe that would be perfect for your holiday meal. It’s light, quick to prepare and is gluten-free. You can substitute other veggies but the most important element are the tomatoes. Enjoy!! The Recipe
This is definitely the easiest cake I have ever made! It’s Gluten Free, can be made dairy or pareve, with eggs or with egg substitute, so versatile! You make it in one bowl, it’s not too sweet, and is a real crowd-pleaser. Perfect for Passover or all year round. It’s decadent, so just a small slice will suffice. It literally melts in your mouth! Serve with Cocoa Whipped Cream(recipe below), Pareve Cocoa Whipped Topping(recipe below) or vanilla ice cream.
I chose this picture to make you feel warm and fuzzing inside. It reminds us how delicious and satisfying a bowl of chicken soup with matzo balls is at this holiday time (or at any time). You can find the recipe for Just a Jewish Mothers Chicken Soup and Matzo Balls on this website.
This year will be like no other Rosh Hashanah that we can remember. We will not be engaging in our usual holiday activities as we have in years past due to the pandemic. Things will look and feel different. It is my hope that we will create new traditions, ones that will be incorporated into future holiday celebrations.
In these uncertain times, I’ve decided to repost a recipe from several years ago Not only are these easy but they can serve as a fun project with the kids. Coconut Pyramids are delicious treats that remind us of the Israelites’ exodus from Egypt. These were originally introduced to me by a beloved family member when I visited her in England. She told me that she made them every Passover. In order to recreate her recipe, I took my “Awesome Coconut Macaroons” and changed them into cute little pyramids! If you want to drizzle/dip with chocolate, or hazelnut spread, check out the tip section below.
Be well and stay safe. Have a Happy Passover! The Recipe
Here is a quick and easy dessert for Chanukkah and also healthy! You can make this with graham cracker crumbs and/or shredded coconut. I make this gluten-free using gluten-free graham cracker crumbs. (Coconut is naturally gluten-free). This is the perfect ending to your Chanukkah feast. Young children will enjoy getting the banana slices ready for frying. An added bonus: the coconut oil leaves a wonderful scent in the house! Happy Chanukkah, Chag Chanukkah Sameach! The Recipe
Just in time for the upcoming Jewish New Year, Rosh Hashanah, this is an easy and delicious recipe. Quick to assemble and bake, it will become a favorite when you serve it. This dish will definitely be found on my Rosh Hashanah table this year. Chag Sameach, Shanah Tovah!
3-4 lb. assorted chicken pieces, with skin, bone-in
1 Tbls. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
1 tsp. fresh oregano, chopped
Zest and juice of one lemon
Salt, garlic powder, onion powder (few shakes)
Preheat oven to 375 degrees; combine chopped herbs, zest and juice in a bowl; set aside.
Season chicken generously with salt, garlic powder and onion powder; rub skin with about 1 Tbls. olive oil or more if desired.
Take small amount of herb mixture and tuck under skin of chicken parts; sprinkle any remaining herbs on top of chicken and rub into skin.
Bake for 40 minutes (or more if needed) or until temperature of chicken reads 165 degrees.
Tip: This recipe can be doubled and tripled. Simply chop lots of the fresh herbs, add another lemon, just make sure that you have a bit more rosemary than the other herbs.
This is a recipe from my son’s friend’s family. I am re-posting this recipe because it is by far the most requested Passover dessert by my family! This is the easiest chocolate covered matzah recipe and will certainly steal the show (Seder)!! This would also make a great host/hostess gift to bring to the Seder. Enjoy!