FoodieTots.com

FoodieTots.com header image 1

Turkey and Sweet Potato Latkes {#ThanksgivukkahPotluck}

November 4th, 2013 · 6 Comments

For the past eleven years, I’ve celebrated two winter holidays, Hanukkah and Christmas. When the boy was born, we added a third, Three Kings Day (Dia de los Reyes), in honor of my Jewish husband’s Puerto Rican heritage. Yes, it gets a little confusing. This year, though, Hanukkah is exceptionally early — falling on Thanksgiving, instead of in December. A rare occurrence — in fact it won’t happen again for over 70,000 years — it’s certainly worthy of commemorating. My mother-in-law has already ordered a Menurkey, and to get into the holiday mash-up spirit I’m joining some blogging friends in a virtual Thanksgivukkah Potluck. Read on for my recipe, and be sure to stick around to the end for links to nearly two dozen other fun holiday recipes.

I typically make latkes, the traditional fried potato pancakes, several times over the course of Hanukkah’s eight nights. The first night is always traditional Russet potato, and another time I might make sweet potato or other experimental varieties. While the first night this year is actually the Wednesday night before Thanksgiving, there’s no reason not to re-purpose some turkey leftovers into a batch of these Turkey and Sweet Potato Latkes later in the week. They’d make a great day-after brunch, in fact. They’re essentially a turkey and sweet potato hash, fried in rounds. And you know I had to top them with a cranberry apple sauce.

turkey sweet potato thanksgivukkah latkes | foodietots.com

Recipe: Turkey and Sweet Potato Latkes

Makes 8 latkes

Ingredients:

  • 1 1/2 cups cooked turkey, preferably dark meat, diced
  • 1 baked sweet potato, diced
  • 1 shallot, grated
  • 1 egg
  • salt and pepper
  • oil for frying (I prefer olive or peanut oil)

Instructions:

  1. Place diced sweet potato in a large bowl and mash it a little with a fork. Mix in diced turkey and shallot.
  2. Lightly beat egg in a separate bowl, then fold into turkey mixture. Season with a pinch of salt and cracked black pepper.
  3. Pour oil to coat bottom of frying pan. Heat over medium heat until shimmering. Use an oiled, shallow measuring cup to shape turkey mixture into 1/2-inch thick pancakes and gently place into frying pan. Cook for 2 to 3 minutes, until edges brown, then very carefully turn over with a large thin turner. Cook another 2 minutes, then remove to a paper-towel lined plate to drain excess oil.
  4. Serve warm with cranberry applesauce and/or sour cream, and additional thinly sliced shallots.

thanksgivukkah blogger potluck

Please visit these blogger friends for more Thanksgivukkah recipe inspiration — even if you don’t celebrate Hanukkah, you may find some ideas to jazz up your usual Thanksgiving menu! Have I mentioned there are doughnuts? ;)

Thanksgivukkah Tzimmes (Tsimis) Pie from Parade Magazine

Potato Latkes Topped with Turkey and Cranberry Chutney from The Girl In The Little Red Kitchen

Chocolate Cranberry Cake with Gelt Glaze from What Jew Wanna Eat

Candied Sweet Potato Latkes from Everyday Maven

Butternut Squash Puree with Honey and Smoked Paprika from The Lemon Bowl

Sweet Potato Noodle Kugel from Rhubarb and Honey

Pumpkin-glazed Cronuts from MotherWouldKnow

Flamingo’s Mulled Wine Cocktail – Hot & Cold from Flamingo Musings

Thanksgivukkah Decorating from Sucre Shop

Onion Bagel and Bacon Stuffing from Very Culinary

Sweet Potato Pie Doughnut Holes from Cooking for Luv

Challah Cranberry Doughnuts from Food is my Love Language

Challah Stuffing with Turkey Sausage, Leeks and Cherries from The Little Ferraro Kitchen

Pumpkin Cranberry Maple Kugel from Farm Fresh Feasts

Pumpkin Challah from Labna.it

Thanksgivukah Pumpkin Tsimmes from {fork & swoon}

Homemade Manischewitz-flavored Marshmallows from Cupcake Project

This post also shared at Tidy Mom’s I’m Lovin’ It Fridays.

→ 6 CommentsTags: at market · fall · holiday · recipes

Kids Food Festival, Nov. 2-3, Union Market, DC

November 1st, 2013 · No Comments

This weekend, Nov. 2 & 3, the Kids Food Festival comes to Union Market in Washington, DC. Originally held in NYC, this special event presented by the Creative Kitchen includes cooking and fitness demos and food entertainment — like the “Balanced Plate Scavenger Hunt” based on USDA ChooseMyPlate.gov guidelines. Activities take place from 10am to 4pm each day. Kids and their parents can also participate in hands-on cooking classes in the James Beard Foundation Future Foodies Pavilion with local chefs including Cathal Armstrong (Restaurant Eve),  R.J. Cooper (Rogue 24/Gypsy Soul), and Spike Mendhelsohn (Good Stuff Eatery). Note that tickets are required for the cooking classes, and available here.

kids_food_fest_dc_2013

→ No CommentsTags: around DC

Cheddar Cheese Crackers {#KidsCook}

October 30th, 2013 · No Comments

As luck would have it, I was assigned preschool snack duty on the day of the kids’ Halloween parade. Obviously no ordinary fruit and crackers would do, so I decided it was time to make some homemade cheese crackers. The tot and I headed to the store in search of Halloween cookie cutters, but came home with these adorable woodland animals instead. I used the owls for Halloween, and, as her class is the Penguins, you can bet there will be a batch (or several) of penguins in the near future!

healthy preschool halloween snack | foodietots.com

I tweaked a couple recipes to make a simple version, using part all-purpose and part white wheat flour. (White wheat is a lighter whole wheat flour made by King Arthur flour.) I might try all white wheat next time, but for now these turned out light, cheesy and crisp. Lots of homemade cheese cracker recipes call for cayenne pepper, but I skipped that since I was serving them to three-year-olds. A dash of ground mustard powder was enough to boost the cheesy flavor. Try them and see what you think!

Kids Cooking Tip: All the mixing is done in a food processor, so be sure to enlist the little ones to press the button on and off. Older kids can help grate the cheese. And of course, rolling and cutting is always a fun task for little helpers.

Cheddar Cheese Crackers | FoodieTots.com

Recipe: Homemade Cheddar Cheese Crackers

Makes 3 dozen small crackers

Ingredients:

  • 6 ounces sharp Cheddar cheese, shredded
  • 1/4 butter, room temperature
  • 1/2 cup unbleached all-purpose flour
  • 1/4 cup white wheat flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground mustard
  • 1 tablespoon milk
  • optional: sunflower seeds or pepitas

Instructions:

  1. Line baking sheet with parchment paper or silicone mat.
  2. Place first six ingredients in food processor and pulse a few seconds at a time, until mixture is crumbly.
  3. Add milk and pulse a few more times until dough begins to stick together.
  4. Press dough together and chill for 15 minutes in the refrigerator. Preheat oven to 350 degrees.
  5. On a lightly floured cutting board, roll out dough to 1/8-inch thickness. Cut into 1-inch squares or use a small cookie cutter to cut shapes. Use blunt end of a wooden skewer to poke eyes, or if cutting into squares, poke each in the center. If using seeds, press firmly into the dough.
  6. Place on prepared baking sheet and bake 12-15 minutes, until edges are golden. Cool completely on cooling rack, then store in airtight container.

→ No CommentsTags: baked goods · baking · cooking with kids · cooking with toddlers · healthy snacks · kids cook monday · recipes

Slow Cooker Carnitas {#Crocktoberfest2013}

October 16th, 2013 · 11 Comments

Now that we’re back into the thick of school and after-school activities, I find myself falling even more in love with my slow cooker. Frankly, I’m a little embarrassed it took me so long to get on the bandwagon. But now that I’m here, I’m always looking for more ideas and recipes that make use of real, whole food ingredients — rather than the instant-soup-packet-based casseroles that have long given slow cookers a bad name. Today, I’m sharing a super easy recipe for Slow Cooker Carnitas as part of #Crocktoberfest. Read on for the recipe and stick around to to the end for more delicious links.

Slow Cooker Carnitas #Crocktober | FoodieTots.com

These pork carnitas take just 15 minutes to prep in the morning and last for two meals in our house — tacos one night, then with rice and beans or even on sandwich rolls (a la pulled pork) to mix it up a little for the next night. These are mild, but you could easily add some peppers to spice it up.

Recipe: Slow Cooker Carnitas
Makes 8 servings

Ingredients:

  • 1 3- to 4-pound pork shoulder
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 1 cup salsa verde
  • 1 bottle dark Mexican beer (e.g. Modelo)
  • 8 corn tortillas
  • cilantro and additional salsa to serve

Instructions:

  1. Heat olive oil in a large Dutch oven over medium high heat. Season the pork shoulder with salt and pepper and sear, 4 minutes on each side, until browned.
  2. Place pork shoulder in slow cooker. Cover with sliced onion, salsa verde and beer.
  3. Set slow cooker according to manufacturer’s instructions, typically 8 hours on low or 5 to 6 hours on high.
  4. When cooked through (should fall apart easily when prodded), remove pork to cutting board and use two forks to shred. Serve atop tortillas for tacos or however you prefer.

…..

Crocktoberfest Main Dishes Collage

I’ve teamed up with some of my friends to bring you a great list of slow cooker main dish recipes today! There are 17 delicious recipes to check out today. If you love slow cooker dishes then check out #crocktoberfest2013 on facebook, twitter, and instagram to find all the other recipes that will be shared this week.

Baja Chicken Soup from Around My Family Table

Crockpot Pot Roast from Eat Drink Love

Crockpot French Dip from White Lights on Wednesday

Chicken Enchilada Soup from {I Love} My Disorganized Life

Grammy’s Crock Pot Turkey Legs from Dizzy Busy & Hungry

Beef & Barley Soup from Peanut Butter & Peppers

Beef Stew from Curry & Comfort

Sweet Potato Cheddar Slow Cooker Soup from Homemaking Hacks

Crock Pot French Onion Soup from Cookie Monster Cooking

Crock Pot Green Chili Chicken from Mom Endeavors

Italian Pork Chops with Parmesan Noodles from Pink Cake Plate

Slow Cooker 15 Bean Soup from 365 Days of Crockpot

Slow Cooker Tomato & Brown Sugar Pork Chops from Brie Brie Blooms

Slow Cooker Sesame Beef from Slender Kitchen

Slow Cooker Italian Beef Sandwiches from Dinners, Dishes, & Desserts

Pumpkin Chili from Celebrating Family

Refried Beans without Lard from Kitchen Treaty

Happy #Crocktoberfest!

→ 11 CommentsTags: recipes · slow cooker · weeknight meals

Kabocha Squash Apple Tacos with Chèvre {#MeatlessMonday}

October 14th, 2013 · 1 Comment

Did you know the Meatless Monday campaign celebrates its 10th anniversary this fall? To celebrate, I wanted to make some vegetarian tacos — and I just happened to have a beautiful Kabocha squash on hand. I spiced and roasted the squash for a warm, fall flavor and then added a sweet apple to balance the spicy squash. This roasted squash and apple combo is a great kid-friendly side dish on its own, but it was especially delicious atop warmed corn tortillas with cilantro and crumbled chèvre. This will make a repeat appearance on our Taco Tuesday menu very soon!

Kabocha Squash Apple Tacos with Chevre by FoodieTots

You can use butternut or acorn squash if you prefer, but I loved the green-orange hues and rich flavor of the Kabocha. I went a little lighter on the spices for the kids, so I’ve given a range below — cumin is a great early spice for babies and toddlers as it adds flavor without too much heat, so you could even mash up the roasted squash and (peeled) apples for your littlest eaters.

Recipe: Roasted Squash Apple Tacos with Chèvre
Serves 4

Ingredients:

  • 1 Kabocha squash (approximately 2 1/2 cups peeled and diced)
  • 1 apple, diced
  • 2 tablespoons olive oil
  • 1 1/2 to 2 teaspoons cumin
  • 1/8 to 1/4 teaspoon smoked paprika
  • 1/4 teaspoon Kosher salt
  • 8 corn tortillas
  • fresh cilantro to garnish
  • 4 ounces fresh goat cheese
  • salsa verde and/or Sriracha, optional if you prefer your tacos hot

Instructions:
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. Place diced squash in a bowl and drizzle with olive oil. Add cumin, paprika and salt and toss to coat evenly. Spread in an even layer on baking sheet and roast 15 minutes.
3. Stir squash gently and add apple. Return to oven and roast an additional 10 to 15 minutes, until squash is tender and apples are lightly browned.
4. Warm tortillas and serve with a spoonful of squash-apple filling, pinch of cilantro and tablespoon of chèvre.

This recipe is linked to the Meatless Monday blog hop at Recipe Renovator.

To commemorate the 10th anniversary, a Meatless Monday Scientific Symposium will be held Thursday, Oct. 17, at 4 pm — get details and watch the live stream from Johns Hopkins Bloomberg School of Public Health here.

→ 1 CommentTags: at market · global flavors · meatless monday · recipes · vegetarian