As a child, I always loved Hanukkah because it meant it was time for chicken soup and latkes!
This past Saturday I made smitten kitchen latkes at a friends house for the first night of Hanukkah. This recipe produces the perfectly crisp, light potato pancakes. My only additions were mixing local green onions into the batter, and serving them with honeyed greek yogurt instead of sour cream. Yum! Last year I made them with local sweet potatoes and they were just as delicious.
The stew I made for dinner for the second night of Hanukkah consisted of carrots, chicken, celery, onions, mushrooms, eggplant, and leftover thanksgiving gracy cooked down in homemade chicken stock. This was my first time using a slow cooker and I’m not so sure I am a fan. The chicken came out over cooked, and the broth was not at all rich. I tried to strain off some of the liquid and reduce it, but it ended up a bust. Perhaps I used the wrong setting on the machine. Either way, next time I will stick to my mothers chicken noodle soup recipe!
When I saw this golden cauliflower from Louisiana at the market I was very excited (yes I know that makes me a total weirdo). My boyfriend and I have decided to go vegetarian for the week and this cauliflower was a great addition to a meal that was both satisfying and yummy.
Cauliflower, Chard, and Chickpea Curry
1/2 yellow onion, chopped
3 cloves garlic, minced
1 tbsp minced ginger
1 golden head of cauliflower, cut into florettes
1 can of chickpeas
1 tbsp Vindaloo Curry Powder
1/2 can coconut Milk
2 cups swiss chard, cut into ribbons
Juice of 1 lime or lemon
cilantro to garnish
Saute the onion, ginger, and garlic in olive oil until translucent. Add the Cauliflower florettes, chickpeas, and the curry powder and let cook for 3 minutes. Add the tomato, 1 cup of water, and coconut milk and let simmer for 10 minutes. Stir in the chard and let cook for 2 minutes. Remove from heat, stir in the lime juice and salt to taste. Serve with brown jasmine rice, cilantro, and sriracha sauce.