One of America’s Favorites – Potato Pancakes

March 30, 2015 at 5:16 AM | Posted in One of America's Favorites | Leave a comment
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Latkes frying in olive oil

Latkes frying in olive oil

Potato pancakes are shallow-fried pancakes of grated or ground potato, flour and egg, often flavored with grated onion or garlic and seasoning. Potato pancakes may be topped with a variety of condiments, ranging from the savory (such as sour cream or cottage cheese) to the sweet (such as apple sauce or sugar), or they may be served ungarnished. Potato pancakes are sometimes made from mashed potatoes to produce pancake-shaped croquettes.
Potato pancakes are associated with cuisines of many European and Middle Eastern century-old traditions including Austrian (as Kartoffelpuffer or “Erdäpfelpuffer”), Belarusian (as дранікі draniki), Czech (as bramborák or cmunda), German (as Kartoffelpuffer or Reibekuchen), Hungarian (as tócsni and other names), Iranian, Jewish (as latkes or latkas, Yiddish: לאַטקעס, Hebrew: לביבה levivah, plural לביבות levivot), Latvian (as kartupeļu pankūkas), Lithuanian (as bulviniai blynai), Luxembourg (Gromperekichelcher), Polish (as placki ziemniaczane), Russian (as draniki, драники), Slovak (as zemiakové placky,haruľa or nálečníky), Ukrainian (as deruny, деруни) and any other cuisines which have adopted similar dishes. It is the national dish of Belarus. In Germany, potato pancakes are eaten either salty (as a side dish) or sweet with apple sauce, blueberries, sugar and cinnamon; they are a very common menu item during outdoor markets and festivals in colder seasons. In Swiss cuisine, the Rösti differs insofar as it never contains egg or flour. It is a traditional favorite in southern Indiana during holiday festivities.

In the North-East of England (particularly County Durham), there is a popular dish known as tattie fish, because the pancake resembles a deep fried piece of fish. The pancake consists of flour, eggs, shredded potatoes and onions. Some people add tomato or cheese to the mix, depending on taste. A form of potato pancake known as boxty is a popular traditional dish in most of Ireland. It is made in a similar way but using more starch. The British also brought the potato pancake to Zimbabwe, Africa when Zimbabwe was a colony of Britain. They are still eaten today, where they are affordable.

The Swedish version of unbound potato pancakes is called rårakor. When prepared with a batter of wheat flour, milk, egg, and shredded potatoes and fried like thin pancakes, they are called raggmunk, the word “ragg” means crispy and “munk” derives from the Swedish “munkpanna”, which is literally translated as donutpan. Both kinds are enjoyed with fried pork and lingonberry jam.
Polish tradition

Potato pancakes

Potato pancakes

Potato pancakes, known in Polish as placki ziemniaczane, are often served in Poland topped with meat sauce, pork crisps or goulash, as well as sour cream, apple sauce, mushroom sauce, and cottage or sheep’s cheese or even fruit syrup. Placki ziemniaczane was a food staple at the 17th-century Polish monasteries according to written recipe from Stoczek Warmiński with one onion, two eggs and a spoonful of wheat flour per each kilogram of potatoes, served only with salt and pepper. In the 19th century, especially in times of economic difficulty during the foreign partitions, potato pancakes often replaced missing bread among the peasants. The lower-quality crops given to field laborers were sometimes turned by them quickly into pancakes to improve taste and prolong freshness. Also, their popularity is closely associated with the historic presence of one of the largest Jewish communities in the world flourishing in Poland.

The largest potato pancake (possibly in the world) measuring 2 meters and 2 centimeters was made during the annual two-day celebrations of Świt Plinzy (Plinza Dawn festival) in Rzechta, Poland. The tongue-in-cheek games in Rzechta include the throwing of bad potato pancake, with the record of 29 meters.
Czech tradition
Czech potato pancake is called bramborák and it is made of grated potatoes with egg, breadcrumbs or flour and seasoning (salt, pepper, most importantly garlic and marjoram; sometimes ground, cracked or whole caraway seeds) and is served as it is. Some regional versions blend in dough, sauerkraut, and/or sliced smoked meat. The same potato dough is used also as coating of fried pork chop called kaplický řízek.
Hanukkah tradition

Latkes (לאַטקע) are traditionally eaten by Jews during the Hanukkah festival. The oil for cooking the latkes is symbolic of the oil from the Hanukkah story that kept the Second Temple of ancient Israel lit with a long-lasting flame that is celebrated as a miracle. Prior to the introduction of the potato to the Old World, latkes were, and in some places still are, made from a variety of other vegetables, cheeses, legumes, or starches, depending on the available local ingredients and foods of the various places where Jews lived. Despite the popularity of latkes and tradition of eating them during Hanukkah, they are hard to come by in stores or restaurants in Israel, having been largely replaced by the Hanukkah doughnut due to local economic factors, convenience and the influence of trade unions.

The word “latke” itself is derived (via Yiddish) from the Russian/Ukrainian word латка (Polish: łatka, ACC: łatkę) meaning “patch.” The word לביבה leviva, the Hebrew name for latke, refers in the Book of Samuel to a dumpling made from kneaded dough, as part of the story of Amnon and Tamar. Some interpreters have noted that the homonym לבב levav means “heart,” and the verbal form of l-v-v occurs in the Song of Songs as well.

Latkes need not necessarily be made from potatoes. Numerous modern recipes call for the addition of ingredients such as onions and carrots.


“Meatless Monday” Recipe of the Week – Classic Ratatouille

March 30, 2015 at 5:13 AM | Posted in Meatless Monday, PBS | Leave a comment
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It’s a Classic Ratatouille for this week’s “Meatless Monday” Recipe of the Week. It’s from the PBS website.

Classic RatatouillePBS3

About ½ cup olive oil
1 eggplant (1¼ pounds); ends cut off, washed and cut, with skin on, into 1-inch cubes (about 4 cups)
3 medium zucchini (about 1 ¼ pounds, washed, ends removed, cut in 1-inch cubes (about 3 cups)
12 ounces onions (2-3 depending on size), cut into 1-inch cubes
1 pound green bell peppers (2–3,) washed, seeded, and cut into 1-inch squares (about 3 cups)
4–5 well-ripened tomatoes; peeled, halved, seeded and coarsely cubed (about 4 cups)
5–6 cloves garlic; peeled, crushed, and very finely chopped (about 1 tablespoon)
½ cup water
2 teaspoons salt
½ teaspoon freshly ground black pepper

1 – Heat ¼ cup of the oil in one or, better, two large skillets.
2 – First sauté the eggplant cubes, about 8 minutes; remove with slotted spoon and transfer to a large, heavy flameproof casserole. (The eggplant will absorb more oil while cooking than the other vegetables.)
3 – Then sauté the zucchini cubes until browned, about 8 minutes. Then transfer to the casserole.
4 – Add about ¼ cup more oil to the pan and sauté the onions and peppers together for about 6 minutes. Add them to the casserole.
5 – Add the tomatoes, garlic, water, salt, and pepper to the casserole and bring to a boil over medium heat. Reduce heat, cover, and cook over low heat for 1 hour.
6 – Remove the cover, increase the heat to medium, and cook another 20 minutes, uncovered, to reduce some of the liquid; stir once in a while to prevent scorching.
7 – Let the ratatouille rest for at least 30 minutes before serving.

Kitchen Hint of the Day!

March 30, 2015 at 5:11 AM | Posted in Kitchen Hints | Leave a comment
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To remove the smell of onion from your hands try some fresh lemon juice. The juice will remove onion scent from your hands.

Cumin Spiced Pork Chop w/ Mashed Potatoes, Cut Green Beans, Baked Corn Muffins

March 29, 2015 at 4:52 PM | Posted in Bob Evan's, pork chops | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chop w/ Mashed Potatoes, Cut Green Beans, Baked Corn Muffins


Cumin Spiced Monster Pork Chop w Mashed Potatoes 004
We set a record for the coldest morning on this date, 18 degrees! But the sun came out and it was around 45 degrees. Our temperatures are to get warmer as the week goes on, at last! Got out side and was able to clean the some of the outside windows, and they needed it. Then went and had my car washed and the inside cleaned. Back home for some NCAA Basketball for the rest of the afternoon. For dinner tonight it’s a Cumin Spiced Pork Chop w/ Mashed Potatoes, Cut Green Beans, Baked Corn Muffins.



I picked up a huge package of Pork Chops on my last visit to at Costco and had them in the freezer. Costco has some of the finest meats around and the Pork Chops are right there with some of the best! The good thing about these Chops are They are so big that there’s plenty leftover for my Breakfast the next morning! I got one of the Chops from the freezer and let it thaw overnight in the fridge. To prepare my Chop I’ll need; The Cumin SCumin Spiced Monster Pork Chop w Mashed Potatoes 002piced Rub which consists of 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. I had to increase the cooking time due to the size of the Chop. Start by heating the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning both sides. From the stove to the oven and bake at 400° for 25 minutes until the thermometer registered 150° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork!



Jiffy Corn Muffins
For one side dish I heated up some Bob Evan’s Mashed Potatoes, just microwave for 6 minutes and serve. Just as good as homemade, if not better. Then I heated up a small can of Del Monte Cut Green Beans. Also I baked some Corn Muffins. I used a box of Jiffy Corn Muffin Mix. Easy to prepare and so delicious, been a long time since I’ve had these! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.



Bob Evans Original Mashed Potatoes are a convenient side dish that provide the farm-fresh goodness today’s families are looking for. No peeling required!

* Made with real milk and butter
* Serves 4-5
* Microwaveable
Potatoes, Whole Milk, Butter (Cream, Salt), Margarine (Liquid And Partially Hydrogenated Soybean Oil, Water, Salt, Whey, Soy Lecithin, Mono- And Digycerides, Sodium Benzoate [Preservative], Artificial Flavor, Vitamin A Palmitate), Contains 2% Or Less of: Salt, Potassium Sorbate (Preservative), Sodium Acid Pyrophosphate, Spice, Artificial Color, Mono- And Diglycerides.
Keep refrigerated. Cooking: Microwave (Time and temperature settings may vary due to differences in your particular stove or microwave. Always cook this product to 160 degrees F prior to serving.): 1. Remove board overwrap. 2. Peel back corner or cut a small slit in film to vent. 3. Microwave on high power for 3 minutes. 4. Carefully remove from microwave, pull back film, and stir. 5. Continue heating for an additional 2 to 3 minutes and stir. 6. Let stand for 2 minutes prior to serving. Stove Top (Time and temperature settings may vary due to differences in your particular stove or microwave. Always cook this product to 160 degrees F prior to serving.): 1. Remove board overwrap and film. 2. Empty contents of tray into sauce pan. 3. Place on stove top over medium heat. 4. Heat and stir until hot. 5. Carefully remove from cooktop and serve.
Nutrition Facts
Serving Size 124 G
Servings Per Container 5
Amount Per Serving
Calories 150
Calories From Fat 60
% Daily Value
Total Fat 7 G 10
Saturated Fat 3.5 G 17
Trans Fat 0 G
Cholesterol 15 Mg 4
Sodium 410 Mg 17
Total Carboydrate 20 G 7
Dietary Fiber 2 G 10
Sugars 1 G
Protein 3 G

March 29 is National Chiffon Cake Day

March 29, 2015 at 5:46 AM | Posted in Uncategorized | Leave a comment

Originally posted on Foodimentary - National Food Holidays:

Many believe Chiffon cake is the ‘original’ wedding cake filling. A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings.  It is a combination of both batter and foam type cakes.  The lack of butter means that chiffon cakes lack much of the rich flavor of butter cakes, and hence they are typically served accompanied with flavorful sauces or other accompaniments, such as chocolate or fruit fillings.

Here are today’s five thing to know about Chiffon Cake:

  • Cooking Tip: To get the most lemon flavor in a recipe, use the rind instead of the juice.  It contains the lemon oils.
  • Lemons are hybrids; first cultivated in the middle ages, it is a mix of wild limes and citrons.
  • Generally, Lemons grown in more arid areas have more acid in them while those grown in wetter climates are sweeter,less acidic.
  • Lemonade was…

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The Sunday Pizza – Black Bean Nacho Pizza

March 29, 2015 at 5:20 AM | Posted in pizza, Sunday Pizza | Leave a comment
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This week’s Sunday Pizza Recipe is a Black Bean Nacho Pizza. It’s from one of my favorite go to sites EatingWell.



Black Bean Nacho Pizza
Break out the napkins! This pie is an over-the-top, vegetarian concoction with black-bean spread, Jack cheese, tomatoes, scallions, olives and pickled jalapenos; it’s part nacho, part pizza. For an even more decadent treat, serve with low-fat sour cream. Beer pairing: Spicy foods need spicy beers—go for an India Pale Ale (IPA). If you’re not a hop-head, the malty sweetness of brown ales work well with the sweeter elements on the pizza.

Makes: 6 servingsEatingWell2
Serving Size: 1 slice
3/4 cup plus 2 tablespoons lukewarm water (105-115°F)
1 package active dry yeast (2 1/4 teaspoons)
1 teaspoon sugar
1/2 teaspoon salt
1 cup whole-wheat flour
1 cup bread flour or all-purpose flour, plus additional for dusting
2 tablespoons yellow cornmeal
1 cup canned black beans, rinsed
1/2 cup chopped jarred roasted red peppers
1 medium clove garlic, quartered
1 tablespoon chili powder
1/4 teaspoon salt
Yellow cornmeal, for dusting
1 cup shredded Monterey Jack cheese
2 medium plum tomatoes, diced
4 medium scallions, thinly sliced
1/4 cup chopped pitted ripe black olives
2 tablespoons chopped pickled jalapeño

1 – To prepare dough: Stir water, yeast, sugar and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and cornmeal until the dough begins to come together.
2 – Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.)
Place the dough in an oiled bowl and turn to coat. Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, about 1 hour.
3 – When you’re ready to make your pizza, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circle—don’t worry if it’s not perfectly symmetrical. Then use a rolling pin to roll into a circle about 14 inches in diameter.
4 – Preheat grill to low.
5 – To prepare topping & assemble pizza: Place beans, peppers, garlic, chili powder and salt in a food processor and process until smooth, scraping down the sides as needed.
6 – Sprinkle cornmeal onto a pizza peel or large baking sheet. Roll out the dough (see Tip) and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
7 – Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.
Using a large spatula, flip the crust. Spread the bean mixture on the crust, leaving a 1-inch border. Quickly layer on cheese, tomatoes, scallions, olives and pickled jalapeños.
8 – Close the lid again and grill until the cheese has melted and the bottom of the crust has browned, about 8 minutes.

Per serving: 317 calories; 8 g fat (4 g sat, 2 g mono); 17 mg cholesterol; 46 g carbohydrates; 14 g protein; 6 g fiber; 692 mg sodium; 249 mg potassium.

Kitchen Hint of the Day!

March 29, 2015 at 5:18 AM | Posted in Kitchen Hints | Leave a comment
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To cut down on odors when cooking cabbage, cauliflower, etc., add a little vinegar to the cooking water.

Muenster and Sweet Italian Turkey Sausage Dog w/ Pringles Fat Free Chips

March 28, 2015 at 4:55 PM | Posted in Jennie-O Turkey Products | Leave a comment
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Today’s Menu: Muenster and Sweet Italian Turkey Sausage Dog w/ Pringles Fat Free Chips


Muenster and Sweet Italian Turkey Sausage Dog 003
Been a cold and blustery day here today. A lot of sunshine but only the mid 30’s for a high temperature. Did a few odd and end jobs around the house and that was about it for my day. Ran a couple of scans on the computer and installed a new program. For dinner tonight I prepared a Muenster and Sweet Italian Turkey Sausage Dog w/ Pringles Fat Free Chips.




I used Jennie -O Sweet Italian Turkey Sausages, is there anything else! I prepared a couple of them, I’ll have the other one for lunch tomorrow. To prepare them is very easy, I pan fried them in a medium size skillet that I sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Added the Sausages and cooked covered, turning occasionally, about 17 – 19 minutes. Always make sure you cook them to well-done, 165º F. as measured by a meat thermometer. Their just a flat-out delicious Sausage, excellent flavor and moist and juicy inside! I served them on a Kroger Lite Wheat Hot Dog Bun topped with French’s Spicy Brown Mustard with a slice of Simple Life Muenster Cheese wrapped around it! I love Muenster Cheese, It’s the perfect cheese for sandwiches, it melts just perfect and still has texture to it. Then for a side I had some Pringles Fat Free Chips. For dessert later a Dark Cherry Sugar Free Jello Cup, 10 calories and 0 carbs.



Jennie O Sweet Italian Turkey Sausage

Lean Sweet Italian Turkey Sausage
Lovers of sweet Italian sausage have found a perfect option.Jennie o Sweet Italian
Product Features:
Gluten Free
65% less fat than regular pork sausage

Cooking Instructions:
Spray grill rack with nonstick cooking spray.
Preheat grill over medium-high heat.
Place dinner sausages on grill rack 4 inches from heat source.
Grill approximately 16 to 18 minutes, turning occasionally.
Always cook to well done, 165 °F. as measured by a meat thermometer.

Spray skillet with nonstick cooking spray.
Preheat skillet over medium-high heat.
Place dinner sausage in hot skillet.
Cook covered, turning occasionally, 17 – 19 minutes.
Always cook to well-done, 165º F. as measured by a meat thermometer.
Always cook to an internal temperature of 165°F.
Learn how to safely handle turkey

Nutrition Facts
Jennie O – Sweet Italian Turkey Sausage Lean
Servings: 1
Calories 160 Sodium 670 mg
Total Fat 10 g Potassium 0 mg
Saturated 3 g Total Carbs 0 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 17 g
Cholesterol 60 mg


– See more at:

March 28 is National Black Forest Cake Day

March 28, 2015 at 5:31 AM | Posted in Uncategorized | Leave a comment

Originally posted on Foodimentary - National Food Holidays:

Here are today’s five thing to know about Black Forest Cake:

  1. Typically, Black Forest cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer.
  2. In some European traditions sour cherries are used both between the layers and for decorating the top.
  3. Traditionally, Kirschwasser (a clear liquor distilled from tart cherries) is added to the cake, although other liquors are also used
  4. The cake is named not directly after the Black Forest (Schwarzwald) mountain range in southwestern Germany but rather from the specialty liquor of that region, known as Schwarzwälder Kirsch(wasser) and distilled from tart cherries.
  5. Schwarzwälder Kirschtorte was first mentioned in writing in 1934.

Fun Fact:

The record for the world’s largest authentic black forest cake, weighing 3000 kg, was set at Europa Park, Germany on 16 July 2006, by K&D Bakery.

In the history of black forest cake, it was not…

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Diabetic Spinach Recipes

March 28, 2015 at 5:25 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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Have your Spinach and eat too! Here’s some great ideas for Diabetic Spinach Recipes. It’s all from the Diabetic Living On Line website, Enjoy!

Diabetic Spinach RecipesDiabetic living logo
The American Diabetes Association and Popeye agree: With its low glycemic index and wealth of vitamins, minerals, and phytochemicals, spinach is a nutritional powerhouse. Here are some of our favorite recipes — from appetizers to entrees — that are so delicious, we’re sure that famous sailor would put down his can of the leafy stuff and step into the kitchen himself.



Tomato, Spinach, and Feta Strata

This fresh strata is the perfect way to showcase your findings from the farmer’s market. High in protein and charged with vitamin A, its fabulous flavor comes from luscious veggies and a zing of feta…..

Savory Bean Spinach Soup

Low in calories, this nutritious soup can be made in a slow cooker, so you can come home on a cool evening and warm up with this hearty meal. No one will ever guess how easy it was to prepare!…

* Click the link below to get all the Diabetic Spinach Recipes

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