Sweet Potato Latkes

This week I made Sweet Potato Latkas as it is getting close to Hanukkah and I am reminded of delicious potato pancakes around this time of year. I am not sure if this does constitute a Kosher meal as it does have eggs and is served with cottage cheese. It should given that eggs without blood spots are considered Pareve but I am not an expert in this matter.

Sweet Potato Latkes

Something a little different this year

Ingredients:
1 large sweet potato (shredded )
1/4 cup yellow onion  (minced)
1 large egg
1 tsp all purpose flour
Black pepper to taste
Garlic powder 1/4 tsp
Seasoning salt to taste
cooking oil (for frying)

served with:
2 TBSP cottage cheese
1 TBSP Salsa

Directions:
Wash, Peel, and Shred 1 sweet potato
squeeze as much water out of the shredded sweet potato as possible an place in a 1 quart container for mixing
Mince 1/4 cup of yellow onion and add to the shredded sweet potato
add 1 egg 1 tsp flour garlic black pepper and seasoning salt to the shredded sweet potato and onion mixture.
mix until thoroughly combined
Heat a medium nonstick skillet over medium heat
add cooking oil and cook 2-3 TBSP of the mixture at a time flattening it to make a pancake shape.
Cook for 3-5 minutes on each side or until the edges are crispy
Serve with 2 TBSP cottage cheese and 1 TBSP salsa

Suggestions:
Serve with sausage and scrambled eggs
try deep frying flattened cakes for a crispier version.
if you don't like cottage cheese and salsa try olive oil, rosemary and other herbs as garnishes.

It is peeled but still has eyes

All shredded and squeezed

Here is everything before it is mixed

Heating up the oil

Here is the first side being cooked

When I flipped it I did not get it perfect
...forgive me

Good ones cover the derpy ones

Lazy Garden Chile

Well it has become cold in most of the US so what better way to warm up than with chili. I always think of chili being fantastic for cold days when you want something hot and filling that does not need a lot of work. I actually made this recipe in a crock pot for a dinner party on a Friday. Everyone said they really enjoyed it and it was mild enough that one friend was able to eat it without crying. (she does not handle spice very well)

Lazy garden chili

For those that have day jobs

Ingredients:
2 lbs beef
1-30 oz can pinto beans (drained and rinsed)
1-15 oz can black beans (drained and rinsed)
1-15 oz light red kidney beans (drained and rinsed)
1-15 oz can red beans (drained and rinsed)
1-15 oz can corn
2-14.5 oz cans fire roasted tomatoes
1 can chipote peppers in adobe sauce
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt
1 tsp chili powder
1 green pepper (chopped)
1 yellow pepper (chopped)
1 red pepper (chopped)
1/2 each medium yellow (chopped)
1/2 red onion (chopped)
3 cloves garlic (minced)

Serve with
Suggestions:
sour cream, cottage cheese, or Greek yogurt
shredded cheese
bread
crackers

Directions:
brown beef in the bottom of the crock pot on high heat and add garlic powder, cumin, salt, and chili powder.
Add all other ingredients to the crock pot and cook on low for 10 hours
serve and enjoy.

Suggestions:
you can use fresh tomatoes and corn if you have the time or frozen corn if you are worried about salt intake
substitute ground turkey, bison, or venison for a less fatty version.

I cut my peppers in half vertically then remove the stems, seeds, and membranes

I cut the fresh vegetables the night before to save some time in the morning

If you want a milder garlic taste wait to cut the garlic until the morning of

Let's brown some beef!

Here are the spices I used. Other brands are available.

I put the beans on top of the beef as they are the most hardy

Next tomatoes, corn, and chipotle peppers

Finally the fresh vegetables

Oh Look! A Melody of Brown.

Spinach Artichoke Heart Ravioli

This week I made homemade pasta. This is a time consuming process especially if you do not have specialized equipment. The pasta specifically was ravioli with a spinach artichoke heart filling. I also made chicken thighs with a white wine pan sauce and herb garlic bread and served it with a ceasar salad.

As an update for news about the blog. I will most likely be taking a break from the blog for about a week or two to focus on other work. If I do post it will be quick recipes. Anyway now on to the recipe

Spinach Artichoke Heart Ravioli

A nice vegetarian-ish dish ("ish" due to eggs)

Ingredients:
Pasta recipe found HERE just doubled and run through a pasta machine and cut into about 1.5 inch squares

Filling:
1/3 cup Mozzarella cheese
1/3 cup Parmesan cheese
1/3 cup onion minced
3 cloves garlic minced
1/2 cup artichoke hearts
1/4 cup spinach (torn into small pieces)
1/2 cup mushrooms minced (I used portobello)

Instructions:
Prepare the pasta Dough as directed then run dough through pasta machine twice on each setting until about 1.5 millimeter thick (mine is a 7 setting model with 7 as the largest I went 7 through 5)
Cut pasta into 1.5 inch squares.

1. take one square and place a small amount of the filling in the center of the square (about 1/2 tsp) 
2. place a second square of pasta on top and seal the edges
3. crimp edges with a fork 
4. Repeat until out of pasta pieces

Refrigerate pasta (at least 20 minutes) to ensure that they have sealed and to allow flavors to meld in the filling
boil in salted water for 7 minutes
drain then place on a baking sheet that has been greased spread remaining filling on top and bake at 400 degrees F for 6-10 minutes until Cheese has melted

Suggestions:
put all of the filling ingredients into a food processor and grind it up very fine for an easier time filling
Serve with a parmesan cheese sauce, vodka sauce, mushroom cream sauce or an artichoke spinach cheese dip.
Instead of baking the Ravioli toss it in bread crumbs and fry it to get a nice crispy outside

Top view of the filling prior to spinach and mixing

Filling mixed together

Pasta sheets

Part way through making the ravioli

Filling on a pasta square

Boiling away

All set to bake

The complete meal

Bonus recipe
Chicken thighs and mushrooms
4 chicken thighs (if very large butterfly to ensure complete cooking)
3/4 cup mushrooms sliced (I used portobello)
1/2 cup White Wine (I used pinot grigio)
1/4 cup onion sliced
2 cloves garlic minced
2 TBSP olive oil
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1/2 tsp sage
Salt and pepper to taste