Happy New Year people! I’ve written “2014″ several times now and it’s weird. So far this first week has been great. I took a brief hiatus for December (really and truly wonderful and crazy busy month) and I’m happy to see you all here ready to eat healthy for 2014! Especially eating this avocado toast for breakfast. Continue Reading
Sometimes I get all bakey. Is that a word…nope. But I’m sure some of you know what I mean.
The timing is right, it doesn’t feel like a burden to stand in the kitchen for at least 4 hours, and once one recipe is complete, you move onto the next…joyfully.
My children are quite used to me being in the kitchen and we have some good conversation. I bake or cook and they do homework and report their day to me. Then they take their usual places at the dining room table and get their craft on: cutting a piece of paper into approximately 100 million pieces, writing stories, drawing, and paper stamping. These will be fond memories. Continue Reading
Who spends more money at the grocery store without a shopping list? Anyone?
Or if I don’t spend a lot, I will probably have to go back two more times that week. Then ultimately, it costs more. (Especially if I go to Trader Joe’s for dried natural mangoes…I’m not going to tell you how many I can consume).
The more times I’m at the store = the more times I buy things I wasn’t planning on.
So less store visits = more money in my pocket.
Total side-note…has anyone else ever put themselves in “No Shopping at Target” timeout for this reason? No…just me? Continue Reading
Our blender died yesterday. (I had one like this cuisinart combo but kitchen aid brand). It’s been going the path of a slow death, sounding more clanging and grinding every time I’ve turned it on. I was starting to worry about my own safety. Does a blender explode when it dies? Do I need to wear eye protection? Continue Reading
Besides being vegan and oil free, they are super moist, filling, and fluffy. When I was first coming up with the recipe, the middles would sink and they didn’t seem to last as long, but that’s not the case anymore. You just might eat more than you planned with these. Continue Reading
When I was in 2nd grade, I remember eating latkes. Ms. Masolo was my teacher and she was pretty much amazing. I remember making a huge tissue paper rainbow on one of the bulletin boards. The kind where you have little squares of paper, bunch them around a pencil, dip in glue, and then place on the board. We all thought it was so cool, and it was.
Latkes were a hands-on activity we had when we were studying Hanukkah. I thought it was so cool to make them as an 8-year-old and they still taste amazing. It really is a great recipe to make with kids!
- 1 large baking potato
- 1/2 onion
- 1/4 cup flour (I've used white and whole wheat)
- 1 egg (I use a real one in this case)
- salt and pepper
- 1/2 tsp baking powder
- cooking spray
- Using a food processor fitted with a coarse grating disk, grate the potato and onion; discard any large pieces. Transfer the mixture to a clean dish towel and squeeze out any excess liquid, then transfer to a large bowl. Stir in the flour, egg, 3/4 tsp. salt, 1/4 tsp. pepper and the baking powder.
- In a medium skillet, heat 1/4 inch oil over medium-high heat until hot but not smoking. Working in 5 to 6 batches, drop 2-tbsp. scoops of batter into the pan about 2 inches apart. Using a spatula, flatten the batter into disks. Cook, turning once, until browned and crisp, about 5 minutes. (Lower the heat if the latkes darken too quickly.) Drain on paper towels. Serve with salsa.