Showing posts with label Sephardic foods. Show all posts
Showing posts with label Sephardic foods. Show all posts
Wednesday, October 2, 2024
Rosh Hashanah October 2024
Sunday, May 31, 2020
A Peek At My Week 5/30
This magnificent rainbow, which was visible right outside my condo balcony, was the highlight of my week. I'm not sure that I've ever seen one as bold and striking. It wrapped from one side of the horizon to the other and was bright and clear. I was sure there was a pot of gold at the end of it! This week I'm sharing a book review, a Netflix review, 2 gluten-free/ vegan recipes, and some photos of a walk in the park in Florida.
Sunday, October 2, 2016
Got Leeks? Make Sephardic Leek Patties
F
Got leeks and don't know what to do with them?
Make these fabulous Sephardic leek patties.
If you are a reader of my blog, you may have remember that my husband is from the Middle East, and that some of their Jewish holiday customs differ from those of Jews from Eastern European descent like me.
Middle Eastern Jews ( Mizrahi/Sephardic Jews) make a small "Seder" plate for the Rosh Hashanah ( the Jewish New Year ) dinner and use a variety of foods that take on a symbolic meaning to wish in a good new year!
Leek patties are one of those symbolic foods! They are simple to make and everyone looks forward to eating them.
Leek patties are one of those symbolic foods! They are simple to make and everyone looks forward to eating them.
It is an easy gluten free vegetarian recipe that requires chopping up leeks. These chopped leeks symbolically represent chopping up our bad habits so we can make positive changes in our lifestyle. (Ok, the original meaning was that our enemies should be chopped up and far away from us - but we have evolved.)
There are as many variations for Sephardic Leek Patties are there are cooks. Some recipes include a potato, chopped meat, other spices, etc.; this recipe is very very simple, vegetarian, and gluten free- but still delicious and perfect for the blessing!
After the holiday, we may still make these patties if we have leeks. I mean how much potato leek soup do you want to eat? This is a nice recipe for leek lovers or for when your CSA has lots of leeks!
Judee Algazi
Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 12 patties
Ingredients:
6 medium stalks of leeks, cleaned and chopped
1 onion, chopped
4 eggs, beaten
1/2 cup of ground gluten free oatmeal (or gluten free breadcrumbs)
Himalayan or sea salt and cracked pepper to taste
Directions:
Sautee the chopped onion and leeks in a large skillet until soft and set aside
( I spray with olive oil spray and then add 2 Tablespoons of olive oil)
In a large mixing bowl, beat eggs add the sauteed vegetables and mix well. Add the seasoning and GF oatmeal or GF breadcrumbs. Mix well.
Using an ice cream scoop to keep the size uniform, add 4 scoops to a greased teflon type skillet and sautee until browned on my sides. Remove from skillet and repeat until done. Should make about 13 patties.
There are as many variations for Sephardic Leek Patties are there are cooks. Some recipes include a potato, chopped meat, other spices, etc.; this recipe is very very simple, vegetarian, and gluten free- but still delicious and perfect for the blessing!
After the holiday, we may still make these patties if we have leeks. I mean how much potato leek soup do you want to eat? This is a nice recipe for leek lovers or for when your CSA has lots of leeks!
Judee Algazi
Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 12 patties
Ingredients:
6 medium stalks of leeks, cleaned and chopped
1 onion, chopped
4 eggs, beaten
1/2 cup of ground gluten free oatmeal (or gluten free breadcrumbs)
Himalayan or sea salt and cracked pepper to taste
Directions:
Sautee the chopped onion and leeks in a large skillet until soft and set aside
( I spray with olive oil spray and then add 2 Tablespoons of olive oil)
In a large mixing bowl, beat eggs add the sauteed vegetables and mix well. Add the seasoning and GF oatmeal or GF breadcrumbs. Mix well.
Using an ice cream scoop to keep the size uniform, add 4 scoops to a greased teflon type skillet and sautee until browned on my sides. Remove from skillet and repeat until done. Should make about 13 patties.
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| leeks and onions sauteeing |
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| I used certified gluten free oats from Trader Joes and then put the oats in the high speed blender to create my flour |
Monday, December 6, 2010
French Potato Salad
Want to try something a little different? I learned this stunning recipe from my husband's family based on his grandmother's recipe who was originally from Livorno, Italy, and then lived in France.
We really love this potato salad.
It is made with red potatoes, olive oil, and freshly squeezed lemon juice instead of mayonnaise. How does it taste? Amazing!!
The original family recipe
Although our original family recipe calls for chopped hard-boiled eggs, I found I when I omit the eggs to make this recipe vegan, and it is still absolutely delicious.
You can also add raw vegetables to the basic recipe to make individual variations. Add chopped red onion, scallions, or black olives. If you like more veggies in your potato salad, you may want to try my hearty healthy Red Cabbage Potato Salad that is also vegan.
Whether you decide to make the basic recipe or add extras, for the best flavor, this potato salad tastes best served at room temperature.
It is a simple recipe, but extremely flavorful and easy to make.
In addition, you won't have to worry about the mayo spoiling if you serve it at a picnic or BBQ. It is a great crowd-pleaser. For those who celebrate Passover and obtain from eating bread for 8 days, this potato salad is a great recipe to pin!!
What is Resistant Starch and Why Should You Care??
As we know, potatoes contain starch and carbohydrates. There is a theory that when potatoes are cooked, refrigerated, and then consumed, the starch is digested differently and not as starchy- perhaps reducing the impact on insulin resistance. I'm not an expert so
I found a detailed explanation on the Internet ( I have no affiliation and am just sharing what I found for educational purposes. ) Resistant starch explained. The gist is that when you boil a potato and then cool it in the refrigerator, the starch in the potato changes and forms a type of starch that is helpful in insulin resistance, digestion, etc.
I usually make this potato salad in advance, I refrigerate, and then take it out to serve it at room temperature.
My husband is one of five children. This family recipe had to feed a family of seven. If you are a smaller family, reduce the number of potatoes and eggs that you use. Perhaps 2 pounds of potatoes and 2 eggs. Or if you are vegan, remember that this recipe is great when you omit the eggs too!
Ingredients
4-5 pounds of red potatoes, peeled, boiled and cubed.
3 hard-boiled eggs, chopped (optional-omit if vegan)
1/2 cup fresh parsley, chopped fine
1/4 cup olive oil
Juice of three fresh lemons or limes
salt and pepper to taste
1/2 cup red onion or scallion chopped fine (optional)
Directions:
First make a dressing by mixing together the olive oil, fresh lemon, chopped parsley, salt,
and pepper- then set aside.
Boil potatoes, peel, and cube ( I like to peel mine after boiling)
Boil eggs, peel, and chop (omit if vegan)
Place potatoes and eggs in a large bowl while they are still hot.
Pour dressing over hot potatoes and eggs and mix well.
Taste and adjust seasonings if needed ( a little more oil, lemon, salt?)
Add chopped red onion, chopped scallion, or chopped black olives if desired.
Pictured Steps
Notes:
1. After I purchased an Instant Pot (which I now use to cook EVERYTHING), I converted this recipe. Here is the link if you would like to make this recipe using your IP.
Instant Pot Potato Salad
2. This is a great recipe for Passover -especially for those who are observant and abstain from eating bread and leavened products for 8 days! We make a batch on Day 1 and eat it for lunch for days! It will keep in the refrigerator for about a good 5 days!
We really love this potato salad.
It is made with red potatoes, olive oil, and freshly squeezed lemon juice instead of mayonnaise. How does it taste? Amazing!!
The original family recipe
Although our original family recipe calls for chopped hard-boiled eggs, I found I when I omit the eggs to make this recipe vegan, and it is still absolutely delicious.
You can also add raw vegetables to the basic recipe to make individual variations. Add chopped red onion, scallions, or black olives. If you like more veggies in your potato salad, you may want to try my hearty healthy Red Cabbage Potato Salad that is also vegan.
Whether you decide to make the basic recipe or add extras, for the best flavor, this potato salad tastes best served at room temperature.
Be sure that you have a good sharp vegetable peeler, which can make all the difference. A sharp peeler will zip the skin right off a potato, butternut squash, or even eggplant. A good peeler is worth the investment.
It is a simple recipe, but extremely flavorful and easy to make.
In addition, you won't have to worry about the mayo spoiling if you serve it at a picnic or BBQ. It is a great crowd-pleaser. For those who celebrate Passover and obtain from eating bread for 8 days, this potato salad is a great recipe to pin!!
What is Resistant Starch and Why Should You Care??
As we know, potatoes contain starch and carbohydrates. There is a theory that when potatoes are cooked, refrigerated, and then consumed, the starch is digested differently and not as starchy- perhaps reducing the impact on insulin resistance. I'm not an expert so
I found a detailed explanation on the Internet ( I have no affiliation and am just sharing what I found for educational purposes. ) Resistant starch explained. The gist is that when you boil a potato and then cool it in the refrigerator, the starch in the potato changes and forms a type of starch that is helpful in insulin resistance, digestion, etc.
I usually make this potato salad in advance, I refrigerate, and then take it out to serve it at room temperature.
My husband is one of five children. This family recipe had to feed a family of seven. If you are a smaller family, reduce the number of potatoes and eggs that you use. Perhaps 2 pounds of potatoes and 2 eggs. Or if you are vegan, remember that this recipe is great when you omit the eggs too!
Ingredients
4-5 pounds of red potatoes, peeled, boiled and cubed.
3 hard-boiled eggs, chopped (optional-omit if vegan)
1/2 cup fresh parsley, chopped fine
1/4 cup olive oil
Juice of three fresh lemons or limes
salt and pepper to taste
1/2 cup red onion or scallion chopped fine (optional)
Directions: First make a dressing by mixing together the olive oil, fresh lemon, chopped parsley, salt,
and pepper- then set aside.
Boil potatoes, peel, and cube ( I like to peel mine after boiling)
Boil eggs, peel, and chop (omit if vegan)
Place potatoes and eggs in a large bowl while they are still hot.
Pour dressing over hot potatoes and eggs and mix well.
Taste and adjust seasonings if needed ( a little more oil, lemon, salt?)
Add chopped red onion, chopped scallion, or chopped black olives if desired.
Pictured Steps
Assemble Ingredients and Boil Potatoes and Eggs
 |
Mix olive oil, fresh lemon juice, parsley, salt, and pepper to make a dressing and set aside
|
1. After I purchased an Instant Pot (which I now use to cook EVERYTHING), I converted this recipe. Here is the link if you would like to make this recipe using your IP.
Instant Pot Potato Salad
2. This is a great recipe for Passover -especially for those who are observant and abstain from eating bread and leavened products for 8 days! We make a batch on Day 1 and eat it for lunch for days! It will keep in the refrigerator for about a good 5 days!
 |
| Vegan Potato Salad Made In the Instant Pot |
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