Potato Latkes - 190 Calories - Yellow Vegetable, Vegan

Cook-E      These are the absolutely best potato latkes, and they're gluten and dairy free.
Serve them with apple sauce or sour cream on the side.
This is a traditional Hanakah side dish and these will steal the show~

10 servings; for parties of 50 multiply by 6 and give yourself 4 hours

INGREDIENTS

4 pounds Russet Potatoes
2 medium Onions
1 TBS Lemon Juice
1 Cup Chopped Scallions
4 Large Eggs, beaten
to taste Salt and Pepper
Grape Seed - Olive Oil Blend  

TOOLS

Prep: 1:30 

- Vegetable Peeler

- 2 Large Bowls

- Cutting Board

- Chef's Knife

- Brown Paper Bag

- Parchment Paper

- Food Processor or Box Grater

- Baking Sheet Pan

- Fry Pan

- Thermometer

METHOD

1. Put the onion in the freezer. Peel the potatoes and keep them submerged in cold water.

2. Grate ⅔ or the potatoes on a box grater or with the grater attachment of your food processor.
Set aside in a very large bowl.

3. Chop up the remaining ½ of the potatoes and the onions with the bottom blade of your food processor, 20 pulses.

4. Place a handful of the potatoes and onions in the center of a thin cotton tea towel or 5 layers of cheese cloth and squeeze the liquid out over a bowl, I have found putting the bowl in t sink is the easiest position to give my bicepts a workout.

Repeat until all the potatoes have been squeezed. RESERVE THE LIQUID.

5. Toss the juice of one large lemon into the potatoes and onions.
Place the squeezed potato in a large bowl and cover with the wet towel you used to squeeze them.
They can be put into the refrigerator until ready to fry at this stage, leave the water bowl out.

6.Ready to fry: Pour enough oil in the pan to be 2 inches deep, a high burning point oil is best: olive oil (not extra virgin) can be combined with grape seed oil or vegetable oil in a 2-1 ratio (twice as much high burning point oil to half olive oil) to boost the temperature and maintain the olive oil flavor.

7. Add the diced scallions, the eggs, salt and pepper to the potatoes.

8.Here's the secret trick: Drain the water out of the squeezed potato liquid but scrape the potato starch that has settled on the bottom of the bowl and add that to the potatoes.

9. The can be spread out on parchment paper, placed in an airtight container and frozen to be fried later at this point.

10. When the oil has reached 325ºF you can make a huge pancake the size of the pan or put small handfuls of the potatoes into the oil. It is imperative to keep the oil hot, so the second pile of potatoes on the opposite side of the pan in a minute, then add the third 2 minutes later, flip them over when golden, then add a fourth and fifth little pile.

11. I look for the outside edges to get golden and the potatoes to turn grey before I flip them and I use a slotted flat round spatula to flip them.

12. Place them on brown paper bags or parchment paper laid out over sheet pans - do not over lap them.

Serve immediately or if making them hours before serving them: place them on parchment paper in a 350ºF oven to reheat them.



For parties of 50 multiply the ingredients by 6 and use 3 fry pans (electric work best) for 2 hours prep and 4 hours (doing nothing else) fry time.

Prep
• Mold: 45 Minutes
• Fry: 45 Minutes

(10 servings)







































HOLIDAY CLASSICS MADE HEALTHY

:   AUTHENTIC PARTY CLASSICS


GLUTEN FREE, DAIRY FREE, SUGAR FREE, LOW SODIUM
TIPS AND ADVICE
Whether you’re hosting or you’re a guest here are some points for a 
MOST DELICIOUS and healthy Party.

Using good2eat4U recipes all they’ll notice is that it’s delicious. 

 

MAKE A PLAN

Organization is the key to success when hosting an event, and a holiday feast is certainly an event. Shopping lists are a must.

Here are some time scheduling ideas:

Days Ahead:

CONDIMENTS: Jams, Sauces, Dips, Dressings, Mayonnaise, anything else you might need for the table or sandwiches of left-overs.

BAKED DESSERTS can be done 2 days ahead (or prepared and frozen before you bake pies) and some can be made weeks ahead and frozen.

     Ginger Snap Pumpkin Pie Recipe   

Sweet Potato Pie Recipe  

Fluffernutella Recipe

Date Nut Bars Recipe

Coconut Macaroons Recipe

Crispy Treats Recipe  

Persimmon Cupcakes

Persimmon Cake Recipe      

Stuffing corn bread is best dried and made three or more days ahead and can be frozen and defrosted the day before. Corn Bread Stuffing 

Green vegetables are a stove top item and green beans can be cooked a day ahead and heated in a microwave and garnished with toasted almonds at the last minute. Brussels Sprouts can be cleaned a day ahead and cooked the day of: 40 minutes to cook and dress. recipes:

Brussels Sprouts Persimmon Recipe 

Brussels Sprout Pomegranite Recipe

Sweet potatoes can be steamed whole, or cut into large cubes with their skin on and peeled with a spoon after cooking, dressed with non-dairy butter and honey and baked after the turkey is taken out. Honey Sweet Potato Recipe or Carrots are also a classic: Carrots Honey

Mashed potatoes can be peeled earlier in the day-kept under water in a bowl or the pot you’ll be cooking them in. Mashing needs to take place while the turkey is resting after it’s taken out of the oven because cold mashed potatoes don’t work.


Gluten Alert:

1.   Turkeys that are self-basting (check all labels) and most raw cut pieces (breasts, legs, etc.) contain gluten and are high in sodium.Roasted Turkey Recipe

2.   All processed deli meat contain gluten.

3.   Canned broths - check labels for sodium content and gluten.

  1.   Alternative: make stock from organic turkey gizzards and Herblends or fresh herbs, add pan drippings at the end, use most to make gravy.

5.   Canned gravy: all have gluten.

  1. Use pan drippings to make gravy with corn starch or rice flour.

7.   Packaged pie crust have gluten and dairy, may find gluten free.Pie Crust Recipe

8.   Packaged bread, including corn bread unless stated gluten free will have dairy.Corn Muffins Recipe

9.   Packaged stuffing, unless certified gluten and dairy free also high in salt.Raisin Bread Stuffing Recipe

10.   Packaged cake: unless certified gluten free and dairy free.Persimmon Cake Recipe  

11.  Beer: unless certified gluten and dairy free     GOOD2BUY GLUTEN FREE BEER

 

 Dairy Alert:

 All of the following can be made with dairy alternatives.

1.     Gravy usually made with butter and cream (use non-dairy butter and milks).

2.     Mashed potatoes traditionally made with butter and cream (use non-dairy butter and milks or roasted garlic and olive oil).

3.     Candied yams are commercially made with butter (use non-dairy butter and honey or maple syrup).

4.     Pumpkin and sweet potato pie fillings (use non-dairy butter and milks). Sweet Potato Pie Recipe

5.     Cheese cake (use gluten free graham cracker crumbs and non-dairy butter, cream cheese and milks)

6.     Dips other than humus and guacamole, make with dairy free cream cheese, soured cream (use non-dairy butter and cheeses or mayonnaise).Humus Dip Recipe 

 

Sugar Alert:

1.     Cranberry sauce, in fact cranberries are inedible without sweeteners, our recipes use agave or honey.

2.     All things dessert have gluten, dairy and sugar and salt, unless otherwise stated.



 TURKEY BUYING TIPS

 Fresh killed, organic turkeys are by far the best flavor, texture and moisture if not overcooked. Order it as soon as the local store puts up signs in the meat department. This one change in your turkey will get rave reviews.

Weight: Buy an organic bird (or two or three) that offers 1 lb 3 oz per person.


Frozen turkeys are hard to keep moist while cooking, the freezing process tightens cells, when the food is defrosted the moisture weeps out, especially if defrosted in a tub of cold water (never use warm or room temperature, I know it seems logical to do it this way, but it creates a breeding place for bacteria).

HOW TO COOK THE TURKEY FOR AMAZING RESULTS

Remove the organic turkey from the wrapping, place it on a poultry cutting board. 

Remove the giblets from the bag that is inside the large cavity of the bird, place them in a sauce pan. Cover them with water and fresh herbs: sage, rosemary, cilantro, oregano, marjoram are the main ones or use Herblends: Hercajun or Herspanic for corn bread stuffing; Hertaliana for GF raisin bread stuffing.


Check the cavity of the turkey for ice, let sit while you make the stuffing.

begin at room temperature.

 

Use charts as a guideline, but begin checking 90 minutes earlier than recommended, my stuffed turkey is always ready earlier than the charts. 

 

I use a very moist stuffing inside the bird that I into both cavities and then immediately into the oven. A moist stuffing adds moisture instead of pulling it from the bird, dry stuffing is like a sponge.

The video is here:Video Demos

 

I slather the big bird with olive oil after I pour a bottle of gluten-free beer all over it and tent it with an aluminum tent before it goes into the oven, I let it cook for a few hours, then I take the tent off and start to baste (usually the warm beer is all that’s on the bottom of the pan, which tells me that none of the turkey juices have left my bird yet).

 

I baste about every 20 minutes for the next hour and a half (that’s just 4 or 5 times). I check the temperature inside the thickest part of the thigh, right under the leg, 90 minutes before the chart tells me.

 

Many variables can affect the roasting time of the whole bird: Preheat the oven to 400ºF, lower to 325ºF after you put the bird in.

 

•   A partially frozen bird requires longer cooking, fresh birds require less, most charts offer times for previously frozen birds, so if cooking a fresh organic turkey the cooking time may be an hour or more less than a chart.

•   Dark roasting pans cook faster than shiny metals. (surprised?)

•   The depth and size of the pan can reduce heat circulation to all areas of the bird. Deep roasting pan with a rack works best. Also, consider room for drippings.

•   The use of a foil tent for the entire time can slow cooking, but works well in the early stage to keep moisture in the bird. Use of the roasting pan’s lid speeds cooking, remove it in the last hour for browning.

•   A stuffed bird takes longer to cook, check the temperature in the middle of the stuffing, it should reach 170ºF.

•   Oven may heat food unevenly and the oven’s thermostat may be inaccurate, good idea to add a thermometer inside the oven that hangs on the front of the rack.

•   The rack position has an effect on even cooking and heat circulation, vegetables work best on a high position, meat and baking in the middle.

•   A turkey or its pan may be too large for the oven, blocking heat circulation, check the pan days before you’re planning to cook.

 

Unstuffed Turkey

Stuffed Turkey

8 to 12 pounds — 2 3/4 to 3 hours

12 to 14 pounds — 3 to 3 3/4 hours

14 to 18 pounds — 3 3/4 to 4 1/4 hours

18 to 20 pounds — 4 1/4 to 4 1/2 hours

20 to 24 pounds — 4 1/2 to 5 hours

8 to 12 pounds — 3 to 3 1/2 hours

12 to 14 pounds — 3 1/2 to 4 hours

14 to 18 pounds — 4 to 4 1/4 hours

18 to 20 pounds — 4 1/4 to 4 3/4 hours

20 to 24 pounds — 4 3/4 to 5 1/4 hours

 

Remove the turkey from the oven when the temperature reading on a thermometer inserted at the thickest part under the leg and into the thigh is 161ºF. Check the stuffing by inserting the thermometer into the center of the stuffing, behind the crossed legs and it should be about 170ºF.

The turkey will continue cooking when it’s out of the oven and it should rest to settle the juices for at least 30 minutes, with the foil tent loosely placed over the top to keep steam from escaping and to keep it warm, nah it’s to keep temptation from sneaking a little nibble of stuffing or a taste from happening where ‘no one will see it’. 

OH and novice alert: if the turkey’s in the oven you don’t have room for heating bread, roasting vegetables, baking pies and even if you squeezed them in the temperature would be uneven. So plan ahead, schedule backwards from 45 minutes before you’re guests arrival time, which is when the turkey should come out of the oven. Appetizers will stall the starveing, this will give you a little time to make the mashed potatoes and gravy which really need to be made last minute, and to put the candied yams into the oven after the turkey.

The best thing about hosting the party is the incredible fragrance of the meal filling your home, and left-overs! This is only matched by the love that is shared in the caring about your guests. Nothing SAYS LOVE LIKE SHARING IN THE CLEAN UP Amen Sisters and Brothers. Yes, share the love and remember the stories to pass on to your children’s children.


 

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