recipe

Potato Latkes

Posted on by Averi

After making the breakfast bread, I had a bunch of applesauce left over. I also had a few potatoes I needed to get rid of, and after visiting the Russ and Daughters Cafe* a few weeks ago, I thought, why not latkes?

Potato Latkes:

Prep: 15 mins, Cook: 10 mins; Yield: 12 latkes

You’ll need:

  • 2 pounds potatoes
  • 2 eggs
  • 1/4 cup shallot
  • 2 eggs
  • 2 tablespoons flour
  • 1 1/2 teaspoons salt
  • vegetable oil for frying

ingredients

 

1. Grate potatoes.

 

2. Rinse shredded potatoes. Allow to rest for a three minutes under water line. Remove potatoes from water, squeeze water out, and let dry on paper towel.

 

3. Pour water from potato bowl, leaving potato starch.

 

4. Add chopped shallots, dry potatoes, eggs, flour, and salt to potato starch bowl. Mix well.

 

5. Fry spoonful of potato mixture in skillet over medium heat (each side about three minutes).

 

Enjoy! Serve with applesauce and/or sour cream as a dipping sauce.

 

Soooooo delicious!

(*The cafe was sooooo goooood. The type of place to take someone you love. I take all my out of town visitors there now.)

Oatmeal Breakfast Bread

Posted on by Averi

I’d been craving a breakfast bread for a while, so I came up with this recipe. It’s a bit dense, so if you wanted to take out some flour or add some baking soda, try it!

Oatmeal Breakfast Bread:

Prep: 10 mins, Cook: 45mins; Yield: 1 loaf

You’ll need:

  • 1 cup whole wheat flour
  • 1 1/2 cup oats
  • 1 cup applesauce
  • 1 apple
  • 1 egg
  • 3/4 cups blueberry
  • 1/3 cup yogurt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons brown sugar
  • 4 tablespoons olive oil

 

ingredients

 

 

1. Mix dry ingredients.

dry

 

 

2. Dice apple.

apple

 

 

3. Combine wet ingredients and fruit with dry ingredients.

combine

 

 

4. Bake for 45 minutes or until toothpick comes out clean.

IMG_6366

 

 

Enjoy!

bread

Rainbow Roast

Posted on by Averi

My boss is very generous. Every time I stop by her apartment, she insists on feeding me. The first time this happened, she prepared a Blue Apron meal. Blue Apron is a food subscription service that sends you fun recipes and the ingredients necessary to prepare that meal. Pretty cool.

This recipe is a variation of the Blue Apron meal we had. It’s a great dish to make if you need to get rid of vegetables in your fridge. I actually didn’t intend for it to be “rainbow” colored. The first time I made it, I used standard vegetables, but when I happened to go to the grocery store this week, everything was out of stock, so I ended up with a very colorful dish. Tastes great both ways!

 

Rainbow Roast:

Prep: 10 mins, Cook: 35mins; Yield: 4 servings

You’ll need:

  • 1 sweet potato
  • 1 yellow onion
  • 2 apples
  • 10 small potatoes (blue, red, yellow… whatever you’d like!)
  • 4 carrots
  • 1 cup quinoa
  • 2 tablespoons garlic
  • 3 tablespoons olive oil
  • goat cheese (optional)

ingredients

 

 

1. Chop all fruits and vegetables.

 

 

 

2. Coat with olive oil. Mix in garlic until well distributed.

 

 

 

3. Spread mix on baking sheet lined with foil and prepped with non-stick spray.

 

 

 

4. Bake 35 minutes or until roasted golden brown. While vegetables are baking, make quinoa on the stove top (follow instructions for the brand you buy).

 

 

 

5. Mix cooked quinoa with roasted vegetables. Top with goat cheese and enjoy!

Nom nom nom nom nom. And guys, this is healthy! Look at all that Vitamin A!