LATKES! MY FAVOURITE :)

 

 

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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.

INGREDIENTS:

6 – 8 russet potatoes

1/2 medium onion grated

1/4 cup all purpose flour

3 eggs

2 tsp of baking powder

salt and pepper to taste

canola oil

sour cream

apple sauce

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.

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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.

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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 :).

It’s a great meal. Enjoy!!

As always…LIVE LIFE FULLY ❤

~Charlene

 

 

 

WHAT A PEACH!!

IMG_2403We’ve had such hot dry weather this year that I’ve been doing very little in the kitchen.  Now that we have an occasional cool breeze I actually feel like cooking again. I had to drive out in the valley this week, so I popped into a  local market and picked up a box of peaches. They smelled heavenly!  I haven’t canned for a couple of years due to time constraints and peaches aren’t always tasty. Some years every time I’ve picked up peaches they have been mealy and tasteless. This year they are perfect, albeit smaller. ❤

So to start gather your peaches and check to see that they are all of a consistent ripeness. I actually let them sit from Monday to Friday before doing anything with them. They have to give a bit but not so much that they squish.

Wash all your sealers, rings and lids with soapy water and rinse well. Put your canning jars on a large rimmed cookie sheet with about a 1/2 inch of water. Keep in a 300 – 350F degree oven to sterilize the jars until ready to fill. Don’t leave in so long that all the water evaporates like I did 😦 . In a pot on the element put your sealer rings and lids to heat up and this way the little rubber rings get softened and will give a good seal.

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To make the simple syrup, I made 2 cups of sugar to 1 quart of water. Bring to a boil and keep simmering while preparing next steps.

Fill a large pot with water and bring to a boil. Fill a large bowl filled with ice water. This is to aid with peeling the peaches.

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Once the water is boiling add about 8 peaches (depending on size, I had small peaches) and let them sit in the boiling water for 30 sec. Immediately take them out and plunge them into ice water.

In a third bowl fill with water and a cut lemon that you’ve squeezed. This is to prevent the peaches from browning.  You can buy packaged Fruit Fresh but I decided to use lemons this time.

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Cut the peaches in half cutting along the seam. The skin should just slip off. You can slice the little bits of skin that stick, but, for the most part the skin really does just slip off. Kinda like magic 🙂

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Put the cut peaches in the lemon water. Once you get a bowl full of sliced prepared peaches you can take the jars out of the oven. Place the jars on a clean rimmed cookie sheet. Start adding the peach halves cut side down until you get to 1/2″ from the top. Make sure they are well packed. You can slice them if you’d like as well.

Once you get the peaches all placed in the jars, add hot syrup to a 1/2 ” of rim. Wipe the rims with a clean damp cloth and place the lids and screw caps on. Tighten but don’t over tighten.

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Immediately place in a water bath. I used my stock pot but its definitely worth the investment to get a real canning pot. Make sure the jars are covered with at least 1″ of water. Bring to a boil and boil for 25 – 30 min. Remove from the water and place on a dry, clean tea towel. Make sure they don’t touch. You will hear the lids pop and that signifies they have properly sealed.  Let cool and them retighten lids before storing in a cool dry place.

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The last step is to leave them until the fall or winter when you are craving a taste of summer. Great alone or with ice cream .  Can’t wait! Yum!

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These peaches were so good I went out again on Friday and picked up another box of peaches.  I think jam will be on the list and freezing a bunch for smoothies and freezies.  Stay tuned!! Can’t wait.

Hope you give this a try so you too can saveur a taste of summer when the weather gets cool and skies get gray.

LIVE LIFE FULLY ❤