Baked Latkes with Chunky Applesauce

Latkes are something that I absolutely adore. I had a sweet potato and two regular Idaho potatoes laying around as well as couple apples that were starting to look a little funky, and this was the result. I just wish I had a little dollop of sour cream to go with it.

Baked Latkes are exactly the same as the fried ones, so pick your own adventure

preheat oven to 450 degrees

grate:

4 potatoes
1 onion

squeeze out any extra liquid

1 egg
1 t salt
pepper
4 T flour

mix together with potatoes and onion
squeeze out any extra liquid

put a generous amount of oil in a baking sheet/pan with edges
make latkes into patties in the oil, flatten with a spatula

bake 10 minutes (or until bottoms are golden brown and crispy)
flip and bake another 10 minutes

for the apple sauce, just cut up some (I used 3) old apples, sprinkle a little bit of sugar on top (depending on the taste of the apple), and a squeeze of lemon if you so desire. add water up to about an inch up the pan. simmer until soft. drain excess liquid if it's there.

Dahl

This is my first try with dahl- I'm all about the cheap dried legumes nowadays- I think it turned out very nicely. I'm eating it atop jasmine rice with some kale and sriracha

Saute together:

1 onion, chopped
3 cloves garlic, minced
oil

add:
1 c lentils
water to cover
1 t cumin
1 t coriander
2 t curry
1/4t cayenne
1/2 t grated ginger
1 t salt

boil for about 15 minutes or until lentils are soft, stirring often
add more water if necessary
adjust seasoning as needed

Roasted Squash (or pumpkin) Seeds

For me, nothing heralds in the autumn months like gourds. Tonight it was Indian Squash Soup (recipe to be posted soon) accompanied by these dandy seeds.


Bake 15 minutes at 275, stirring regularly

Clean pumpkin or squash seeds and place on cookie sheet

drizzle with oil

sprinkle with:
cumin
curry
salt
cayenne pepper

Coconut Curry Can't Be Beat

I'm rather infamous for putting curry in just about everything, it might be my favorite spice- but somehow, I've never gotten down and made a proper Coconut Curry. I don't mean to suggest that this one is in any way a proper curry- it wasn't really based off of any recipe, but it turned out pretty awesome. Can't go wrong.

Heat:
1 15 oz can coconut milk

Add:
about 2 or 3 Tablespoons curry, more or less, depending on desired heat
lots of salt to taste
soy sauce also to taste
1 red bell pepper chopped into large chunks
1 onion, also in large chunks
2 cloves garlic pressed, 3 cut into thinnish slices
a thumbs length ginger- half grated, half in quarter sized slices
2 medium potatoes
3 cardamom pods

Let boil all together until the potatoes are soft enough

Baked Artichokes

I am a huge fan of artichokes, and the grocery store near my house is having a sale on them (60 cents a piece!), and of course I couldn't resist. I leave on a road trip on Friday, so I'm getting a little rest, watching a little Dr Who, and eating artichokes dipped in garlic butter. Ahhhhhhh.

Bake for 1 hour at 425 degrees


Wash and trim as many artichokes as you'd like (cut all the pointy bits off, as well as the stem.

With your fingers, open the artichoke up a bit

drizzle into the artichoke:

olive oil
balsamic vinegar

Sprinkle with salt

wrap in aluminum foil and bake

dip in garlic butter, lemon, or mayonnaise

Nutmeg French Toast with Blackberry Jam and Cream Cheese

I have to say, that I feel a little bit stupid posting this recipe because, well, its so bloody easy. The thing is, its also so bloody good. Cream cheese and jam (blackberry in particular) are just too good together. Combined with the nutmeg in the french toast, it just gets crazy.

Slice up a small loaf of bread

Beat together:

2 eggs
3/4 c milk (or water)
1 pinch cinnamon
fresh ground nutmeg

Dip bread into mixture, remove, and let sit a while.

Fry on a greased pan until both sides are brown

Spread cream cheese and jam on the toast and serve hot

Dream Bean Tacos

There are a couple really tasty dishes that have become staples in my diet since getting laid off from my job a week or so ago. The relative cheapness of beans, onions, and soft taco shells, make this a winner. The avocado is something I splurge on when I can, because it really is the icing on the cake for this recipe.

Saute:
1/2 a large onion
3 cloves garlic
red pepper flakes
paprika
salt

Add and continue cooking:
1 (15 oz) can black beans
LOTS OF SALT

heat 4 soft taco shells in a frying pan with a little oil, until a little brown on both sides

mash up an avocado with ample salt (I'm a fan of salt)

divide beans and onions between tacos, add more hot sauce if you like. Top with avocado mash, cilantro and lots of lime juice.