Latkes with a Healthy Spin

In honor of the Jewish holiday of Hanukkah - the celebration of the miraculous way that one day's worth of consecrated olive oil kept the Jerusalem temple lamp burning for eight days - below is a recipe for latkes.  It is a holiday tradition to fry latkes in hot oil, but in this recipe, shredded potato-and-onion pancakes get a coating of matzo crumbs, are pa-fried in a small amount of oil, and finished in a hot oven for a few minutes.  The golden-crisp results have only 4 grams of fat and 100 calories per serving.

Crispy Potato Latkes

Ingredients

• 1 1/2 pounds russet potatoes (about 2), shredded
• 1 medium white onion, shredded
• 2 medium shallots, minced (about 1/4 cup)
• 1 teaspoon salt
• 1 large egg, lightly batten
• 2 pieces whole-wheat matzo (6-by-6-inch), broken into pieces
• 1/2 teaspoon white pepper
• 3 tablespoons peanut oil, or extra-virgin olive oil, divided

Preparation

1. Toss shredded potato, onion, shallots, and salt in a medium bowl.  Transfer into a sieve set over a large bowl; let drain for about 15 minutes.  Squeeze the potato mixture, a handful at a time, over the bowl to release excess moisture (don't over-squeeze - some moisture should remain).  Transfer the squeezed potato mixture into another large bowl.  Carefully pour off the liquid, leaving a pasty white sediment - potato starch - in the bottom of the bowl.  Add the starch to the potato mixture.  Stir in the egg. 
2. Put matzo pieces in a sealable plastic bagand crush with a rolling pin into coarse crumbs.  Sprinkle the crumbs and pepper over the potato mixture and toss to combine.  Cover and refrigerate until the matzo is softened, 20 to 30 minutes.
3. Preheat oven to 425 degrees F.  Coat baking sheet with cooking spray.
4. Heat 1 tablespoon oil in a large skillet over medium-high heat.  Stir in the potato mixture.  Cook 4 latkes per batch: place 1/4 cup potato mixture in a little of the oil and press with the back of a spatula to flatten into a 3 1/2-inch cake.  Cook until crispy and golden, 1 1/2 to 3 minutes per side.  Transfer the latkes to the prepared baking sheet.  Continue with 2 more batches, using 1 tablespoon oil per batch and reducing heat as needed to prevent scorching.  Transfer the baking sheet to the oven and bake until heated through, about 10 minutes.  

Recipe courtesy of EatingWell.com

Home-us for the Holidays

Hummus is a Middle Eastern dip and is traditionally made with chickpeas, tahini, lemon juice, and olive oil; it lends itself to several variations.  Prepare and refrigerate it a day ahead and let it stand at room temperature for 30 minutes before serving.  Garnish with a lemon wedge and fresh parsley sprig, and serve with pita chips or a veggie platter.  Here are a few variations of hummus that you can prepare for all your festivities this season!

Traditional Hummus

Ingredients 

• 2 (15.5 ounce) cans no-salt-added chickpeas (garbanzo beans), rinsed and drained 
• 2 garlic cloves, crushed
• 1/2 cup water
• 1/4 cup tahini (sesame seed paste)
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

1. Place beans and garlic in a food processor; pulse 5 times or until chopped.  Add 1/2 cup water and remaining ingredients; pulse until smooth, scraping down sides as needed.  Yield: 3 1/4 cups (serving size: about 2 tablespoons)

Feta-Baked Hummus

Combine Traditional Hummus, 1/2 cup (2 ounces) crumbled reduced-fat feta cheese, 1/4 cup chopped fresh parsley, and 1/2 teaspoon ground cumin.  Transfer mixture to an 8-inch square baking dish coated with cooking spray.  Sprinkle with 1/2 cup (2 ounces) crumbled reduced-fat feta cheese.  Bake at 400 degrees F for 25 minutes or until lightly browned.  Garnish with parsley sprigs.  Yield: 4 cups (serving size: about 2 tablespoons)

White Bean and Roasted Garlic Hummus

Since this variation calls for roasted garlic, you can just omit the raw crushed garlic cloves from the Traditional Hummus.  Remove white papery skin from 2 whole garlic heads (do not peel or separate the cloves).  Wrap each head separately in foil.  Bake at 350 degrees F for one hour; cool 10 minutes.  Separate cloves; squeeze to extract garlic pulp.  Discard skins.  Place garlic pulp, Traditional Hummus (without crushed raw garlic), and 1 (15-ounce) can rinsed and drained cannellini beans (or other white beans) in a food processor; pules 5 times or until chopped.  Add 1/4 cup water; process until smooth, scraping down sides as needed.  Stir in 3/4 teaspoon chopped fresh rosemary.  Yield: 5 cups (serving size: about 2 1/2 tablespoons)

Spicy Red Pepper Hummus

Cut 2 red bell peppers in half lengthwise; discard seeds and membranes.  Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.  Broil 15 minutes or until blackened.  Place in a zip-top plastic bag; seal.  Let stand 10 minutes.  Peel and cut into strips.  Combine bell peppers, 2 teaspoons chile paste with garlic (such as sambal oelek), 1/2 teaspoon paprika, and 1/8 teaspoon ground red pepper in a food processor; pulse until smooth.  Transfer pepper mixture to a serving bowl; stir in Traditional Hummus.  Yield: 4 cups (serving size: about 2 tablespoons).  

Recipes courtesy of Myrecipes.com 

For more ideas about healthy holiday cooking, check out Cooking Light's Ultimate Holiday Cookbook

Sugar Cookies with a Healthy Twist

With the holiday season in full-swing, sweet treats are all around.  This recipe substitutes some of the butter for nonfat plain yogurt.  Try substituting the 1 egg with 1/4 cup plain applesauce (or cinnamon for a spiced flavor!) for another healthy spin on them!  Enjoy!

Healthier Easy Sugar Cookies

 

Ingredients 

• 2 3/4 cups all-purpose flour 
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup butter, softened
• 1/4 cup nonfat plain yogurt
• 1 egg (or 1/4 cup applesauce)
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 375 degrees F.  Stir flour, baking soda, and baking powder in a small bowl. 
2. Beat butter, yogurt, and sugar with an electric mixer in a large bowl until smooth.  Add egg (or applesauce), allowing it to blend into butter mixture.  Beat in vanilla extract.  Mix in flour mixture until just incorporated.  Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. 
3. Bake in preheated oven until golden, 8 to 10 minutes.  Let stand on baking sheet two minutes before removing to cool on wire racks. 

Recipe courtesy of: Allrecipes.com