After a 4-week hiatus, I give you this healthy broccoli recipe. I wish I could say that I’ve kicked my sugar addiction and the focus of this blog will now be classic healthy recipes, but that might as well be an early April fools joke. I have plenty of decadent desserts and sweet recipes in the pipeline! I will continue to throw in a healthy recipe or two, especially as the weather gets warmer and we begin to think about squeezing into that bathing suit again. This Spicy Cumin Scented Broccoli recipe is a great way to change-up that boring green vegetable routine but still keep it healthy.
Brunch has become my favorite meal. With so many options of sweet and savory breakfast and lunch foods, what’s not to like? A Mimosa or Bloody Mary doesn’t hurt either. Huevos Rancheros seems to be popping up on brunch menus all over the country. These “rancher’s eggs,” as name translates to in English, are a twist on a rural Mexican farm dish that’s both hearty and delicious.
Sweet potato again?! I might be enjoying pumpkin and sweet potatoes a little too much this year. Although this starchy vegetable is usually served at Thanksgiving, it’s broadly used throughout fall and even the holidays. Since it still feels like fall in the Northeast, why not continue to enjoy this naturally sweet versatile veg? Even grocery stores often sell sweet potato pie until Christmas. But with so many ways to prepare sweet potato, it’s hard to choose just one go-to recipe. These easy Cardamom-Scented Whipped Sweet Potatoes are a delicately sweet twist on an average dish, I couldn’t resist serving a mound of it alongside roast chicken.
Brussel sprouts have always seemed like a vegetable for adults. Even though I actually enjoyed eating all kinds of vegetables while growing up (beets and lima beans were odd favorites of mine), I don’t recall eating them as a child. These mini cabbage-like healthful buds have also increased in popularity over the years. But like most cabbage and other stinky vegetables, they aren’t particularly appealing to children. The trick is to add a touch of sweetness. The caramelization in these honey roasted brussel sprouts make them enticing for both children and adults alike.
Before you discard this post because you don’t celebrate Hanukkah or understand why potato pancakes/latkes are so tasty, let me assure you that you don’t have to be religious to enjoy this simple (and vegetarian) side dish. I have an affinity for the sweet and savory combination of shredded potato and onion with cinnamon apple sauce. This may have started when I was was a child, with our attempts to celebrate Hanukkah by re-creating this traditional dish. It’s beyond that now. These pancakes actually follow the basic no-fail culinary combination of sweet, salt, fat, and acid – practically guaranteeing its tastiness.
This basic recipe was adapted from “The James Beard Cookbook,” by James Beard. It’s strange that James Beard published a potato pancake recipe but my grandmother did not. With her Jewish background, it seems only natural that she would have a recipe for such a common dish. But it appears she made Spinach Pancakes more frequently than potato pancakes (based on “The Art of Good Cooking”). Nonetheless, this is a great base recipe, and paired with my homemade Honeycrisp apple sauce, it’s even better. Simply grate potato and onion into a strainer and squeeze out some of the liquid. This is then mixed with egg, a small amount of bread crumbs (feel free to use gluten free!), and salt. Saute in butter (or blended butter and oil) and you have a crispy pancake that includes the salt and fat required for the dish.
The apple sauce makes up the acid and sweet components of the culinary combo. Just boil honey crisp apples (I like the juiciness and sweet honey flavor of honey crisps) in a little water with a tablespoon of honey, a tablespoon of sugar, and a touch cinnamon. Finish with lemon juice (for the acid and to help keep the color). You will have a delicious apple sauce and as you can see here, I almost prefer equal parts apple sauce and pancake. Each bite should have a good amount of both. Sour cream can also be added but I’ve never found it necessary. Whether you celebrate Hanukkah or not, these Potato Pancakes with Honey Crisp Apple Sauce make a satisfying lunch or snack.
4 medium potatoes
1 1/2 medium onions
2 tablespoons dry bread crumbs (or gluten-free bread crumbs)
1 teaspoon salt
1/2 teaspoon ground pepper
Honey Crisp Apple Sauce
6 honey crisp apples
1 cup water
1 tablespoon honey
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
2 tablespoons lemon juice
Wash and peel the potatoes. Grate with a grater and drain off all the liquid that collects in the bowl. Grate the onion into the potato and mix in the egg, breadcrumbs, salt, and pepper. Heat two tablespoons of butter in a large skillet. Put in four large spoonfuls of the mixture. Pat down slightly to create pancakes, about 2 inches wide. Cook gently until brown on the bottom, turn, and brown on the other side. Add more fat and continue cooking until all of the mixture is used.
To make the Honey Crisp Apple Sauce:
Peel and core the apples. Halve lemon and rub on apple halves to prevent browning. Dice apples. Place apples in a large pot with 1 cup water. Bring to a boil. Stir in honey and sugar. Simmer for 30 minutes or until apples are soft and create a sauce. Stir in cinnamon and lemon juice.
Serve pancakes with large spoonfuls of apple sauce.