Dinner: Rice noodles and Non-Dairy Pesto made fresh by Basiltops http://www.basiltops.com/ with goat cheese
Sunday, December 20, 2009
20 of 27: December 18, 2009
Lunch: Fresh fruit (Apples and Bananas)
Dinner: Rice noodles and Non-Dairy Pesto made fresh by Basiltops http://www.basiltops.com/ with goat cheese
Dinner: Rice noodles and Non-Dairy Pesto made fresh by Basiltops http://www.basiltops.com/ with goat cheese
19 of 27: December 17, 2009
Lunch: Mixed green salad
Dinner: Larabar flavor Apple Pie http://www.larabar.com/food/larabar/apple-pie, carrots, and two slices of goat cheese
Dinner: Larabar flavor Apple Pie http://www.larabar.com/food/larabar/apple-pie, carrots, and two slices of goat cheese
18 of 27: December 16, 2009
Lunch: Fresh fruit (apples and bananas)
Dinner: Leftover mixed green salad
Dinner: Leftover mixed green salad
17 of 27: December 15, 2009
Lunch: Leftover mixed green salad
Dinner: Amy’s Rice Crust Soy Cheese Pizza with additional goat cheese
Dinner: Amy’s Rice Crust Soy Cheese Pizza with additional goat cheese
16 of 27: December 14, 2009
Lunch: Fruit salad
Dinner: Mixed salad, carrots, tomatoes, goat cheese, apple slices, and veggie apple sage sausage with homemade orange vinaigrette
Dinner: Mixed salad, carrots, tomatoes, goat cheese, apple slices, and veggie apple sage sausage with homemade orange vinaigrette
Recipe for Corn-free Potato Latkes
I substituted the 6 potatoes for 4 red potatoes, 1 sweet potato, and 1 pear (all grated and mixed together). I then followed the recipe below.
Recipe for Potato Latkes
from The Hanukkah Book by Mae Shafter Rockland
(serves 3 people, allowing 2 potatoes per person)
6 medium-sized potatoes
2 small onions
oil (Anne's Note: Make sure it is corn free oil. I used Safflower Oil.)
2 eggs, slightly beaten
2 tablespoons flour
less than 1/4 teaspoon pepper
1 teaspoon salt
1/2 teaspoon baking powder
Wash the potatoes &; remove any blemishes; it is not necessary to peel them. Grate the potatoes, using the coarsest side of the grater. (Kathy's Note: the coarse grating blade on the Cuisinart.) Allow the grated potatoes to sit for 10 minutes, &; then turn them into a colander, pressing out the accumulated liquid.
Then chop the onions add them to the drained potatoes. Stir in the eggs. Add the flour, pepper, salt, &; baking powder, and mix thoroughly. More liquid will continue to form, but do not pour it off; occasionally stir the mixture as you remove spoonfuls for frying. Drop the batter by tablespoonfuls (or so) into a large skillet containing about 1/4 inch of hot oil. (Kathy's Note: I use a slotted spoon, &; drain the mixture of excess liquid fairly well.)
Flatten the mixture frying in the oil with a turner. When the edges of the latkes become brown, turn &; brown the other side.
Drain on paper towels, &; then keep warm in a low (185 degree) oven until all the latkes are ready to serve. Serve with sour cream &; applesauce.
Shared by Kathy Kobayashi and Maya Barron
Recipe for Potato Latkes
from The Hanukkah Book by Mae Shafter Rockland
(serves 3 people, allowing 2 potatoes per person)
6 medium-sized potatoes
2 small onions
oil (Anne's Note: Make sure it is corn free oil. I used Safflower Oil.)
2 eggs, slightly beaten
2 tablespoons flour
less than 1/4 teaspoon pepper
1 teaspoon salt
1/2 teaspoon baking powder
Wash the potatoes &; remove any blemishes; it is not necessary to peel them. Grate the potatoes, using the coarsest side of the grater. (Kathy's Note: the coarse grating blade on the Cuisinart.) Allow the grated potatoes to sit for 10 minutes, &; then turn them into a colander, pressing out the accumulated liquid.
Then chop the onions add them to the drained potatoes. Stir in the eggs. Add the flour, pepper, salt, &; baking powder, and mix thoroughly. More liquid will continue to form, but do not pour it off; occasionally stir the mixture as you remove spoonfuls for frying. Drop the batter by tablespoonfuls (or so) into a large skillet containing about 1/4 inch of hot oil. (Kathy's Note: I use a slotted spoon, &; drain the mixture of excess liquid fairly well.)
Flatten the mixture frying in the oil with a turner. When the edges of the latkes become brown, turn &; brown the other side.
Drain on paper towels, &; then keep warm in a low (185 degree) oven until all the latkes are ready to serve. Serve with sour cream &; applesauce.
Shared by Kathy Kobayashi and Maya Barron
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