Firstly, Happy New Years to all of you! I wish for a happy, healthy, peaceful, positive and prosperous 2017 to each and every one of you 🙂 Thank you for following along! It’s been awhile since I’ve blogged, so I thought I should sit down and start the new year off right!
A couple of times a year I make Latkes for supper and that is the entire meal. Probably not the healthiest meal as they are fried but sooooo tasty ha ha.
6 – 8 russet potatoes
1/2 medium onion grated
1/4 cup all purpose flour
2 tsp of baking powder
salt and pepper to taste
I start off peeling russet potatoes and putting them into a large bowl of cold water. Once they are all peeled I grate them using my Kitchen Aid food processor. I use the smaller grate setting as the pancakes tend to cook quicker. Before I had my food processor I used to grate the potatoes by hand and it made shreds thin enough that they cooked well, but it was just too hard on my hands grating all those potatoes.
Once you have grated all the potatoes put them into a large bowl handful by handful after squeezing them to remove a lot of the liquid. You will end up with a lot of orange coloured water with a lot of potato starch in the bottom of the bowl which you can throw out. They oxidize with being out in the air. They start going white again once you start cooking them.
Add the grated onion, flour, eggs, baking powder and salt and pepper and mix thoroughly. I use my hands for this as well or you can end up with clumps of flour and egg.
Heat approx. 1/4″ canola oil in a frying pan and once heated, drop 1/3 cup approx. of potato mixture into oil and flatten slightly so they cook evenly. I set the element on high as I have a gas cook top. I also use 2 frying pans to make the process go a bit quicker.
As each batch is done I put them on a paper towel lined cookie sheet and keep in a 300 F degree oven to warm until ready to eat.
Once all cooked its time to eat! Best part by far!! Sour cream and apple sauce and salt and pepper. We sometimes have a few left and they can be heated up in the toaster oven for breakfast or lunch next day.
I made the first batch using 3/4 of a russet potato, 4″ piece of zucchini, and 1 small carrot and a small piece of onion and they tasted quite good. A good way to get in additional veggies if you have kids :).
Bear with me as I just have to talk about how much I love being a mom and grandmother 🙂
I always knew I wanted to have children from the time I was little. It was never something that I flip flopped about. I just always wanted to be a mom. I looked after my younger sister and brother from the time I was 10 years old. I started babysitting when I was 12 until I was finished high school. Looking back, I envisioned myself having 2 kids shortly after being married at 21. In reality I met my husband when I was 25 and we didn’t get married until I was 29 and then had my first child at 31. Ten years after what I thought was my ideal age 🙂 My kids are all approximately 2 years and 9 months apart. (just lucky) I wanted them to get along and not fight. I think I managed that pretty well. They all talk and get together on a fairly regular basis either at home or at their respective homes and they all have a terrific sense of humour. We regularly have running family chats on “Whats App”. In our family if you are thinking of joining it, you have to have a good sense of humour and be ready to give and take.
Now that my kids are starting to get into relationships and having children themselves it’s really wonderful to see how they’ve grown into such wonderful people. Even though they will always be my kids and I will always worry about them, my greatest joy is becoming a grandmother. Some people look at it as being seen as old, but I am absolutely thrilled to have that added to my list of names.
I am a daughter, sister, wife, mother, aunt, niece, and now grandmother. My greatest accomplishments!!!
I’m sitting my grandson for the next 5 days. I’ve done this before and we’ve had a couple of sleepovers. It really is so much fun. You get to re-live all of those milestones. He is almost 11 months old and such a little gem!!! His mom and dad (my son) are such good parents and “little man” is so loved and the happiest little fellow around.
I love having my kids and grandson over for a family dinner on Sunday or even during the week. We talk and laugh and laugh and talk some more and it really is the best having family around.
My kids love coming over especially for a home cooked meal ha ha. I try to make meals that I can prep before, cook quickly and not spend too much time away from the visiting. I always have offers to help with prep and serving and cleaning up and of course offering to take leftovers off my hands ha ha. The only stipulation is bring back the containers!!!
So here is one of our faves…
Barbequed chicken and roasted vegetables and usually a salad of some sort. Dessert will be for another post.
For the CHICKEN I will either use boneless skinless chicken breasts or chicken thighs. Thighs are very forgiving and stay tender and juicy (but not too juicy 😦 ) I make this type of chicken at least 2 times a week.
So the amounts are approximates. I’m not a measurer for this type of thing so adjust if required.
4 Tblsp of Extra virgin olive oil
Juice from half a small lemon
1 1/2 tsp of Dijon mustard
1 tsp of Cavenders Greek Seasoning (not sure if this is a Canadian thing) If you can’t find this you could just make a mixture of dried Oregano, salt and pepper, garlic salt, dried rosemary and anything else you feel like adding 🙂
Then depending on what herbs I have growing, I will add fresh parsley and fresh rosemary.
Mix it all together and coat the chicken with it. I use a Weber barbeque so I will put all 3 elements on medium and grill on one side for 5 – 10 min until it’s golden brown and carmelized and then flip it over and cook another 10 min until that side is golden as well. It turns over easily if you’ve let it cook long enough. The secret to juicy chicken is to not keep flipping it over and over and not poking it with a fork. If you push it with your finger it should still be a bit spongy. I never use a meat thermometer but you could do this as well.
Potatoes cut into bite sized pieces. I like using the new potatoes that are available in the market gardens right now.
Carrots cut into the same sized pieces as the potatoes. This ensures they all cook at the same time.
Onions (I like Walla Walla when in season) I just use maybe 1/4 of one sliced thin.
Cauliflower, This is something new I’ve tried and it really gives a wonderful taste to the cauliflower.
Depending on what I have in the fridge or what’s in season I will sometimes add Parsnips, Mushrooms, Beets.
The amounts of each vegetable depend on how many you are serving and how many leftovers you want. I ad lib all the time.
Then put everything into a pan that can sit on the barbeque and drizzle with Extra Virgin Olive Oil and salt and pepper to taste and mix so all the vegetables are coated. I will sometimes start the vegetables ahead of time so that they have time to cook and will be finished at the same time as the meat. These you can turn frequently so that they carmelize and crisp up.
And there you have it. A tasty and easy meal. With this one I made a quick caprese salad made with this lovely bocconchini cheese from Beast and Brine, a local deli.