Green Apple and Potato Latkes
By David Feder, RD
Hanukkah Rec覺pes
{ Flavors From the Melting Pot } THE HANUKKAH TRADITIONS WE ENJOY IN AMERICA express a hybrid nature that reflects the wanderings of the Israelites. The return of the Jewish people to their ancient homeland triggered a migration and mixing of cultures in Jewish communities everywhere. Moroccans and Tunisians met Poles and Germans, and Italians encountered Ethiopians while South Africans looked on with Cheshire calm. All those subcultural melting pots meant emerging cuisines had to satisfy the culinary cravings of a mixed multitude with attitude. These Hanukkah recipes take their cue from that amalgam of appetites and add a healthier approach to satisfy modern sensibilities.
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DECEMBER 2011
Hanukkah Recipes Heat remaining sesame oil in a wok or a large flat skillet over high heat. Stir-fry green beans with garlic and chili pepper flakes until beans are just cooked through. Splash with soy sauce and stir-fry 30 seconds more. Serve beans topped with crisped shiitake mushrooms. TD&N Nutrient Analysis (based on 4 servings): Calories: 94; Total Fat: 4 g; Saturated Fat: 1 g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 134 mg; Carbohydrates: 15 g; Fiber: 4 g; Protein: 3 g
White Chocolate Spice Pudding Serves 4 to 6 1 pound silken tofu ⁄2 pound white chocolate, melted
1
and cooled slightly
Garlic Green Beans With Shiitake Crisps Serves 4 to 6
2 tablespoons light honey, rice syrup, or agave syrup ⁄4 teaspoon pure vanilla extract
3
⁄4 teaspoon ground cinnamon
1
⁄2 pound shiitake mushrooms
⁄4 teaspoon ground cardamom
1
1
3 teaspoons toasted sesame oil
Dark chocolate shavings
Ground red pepper ⁄4 pound long green beans or thin green beans, trimmed and
3
washed 2 cloves garlic, thinly sliced ⁄4 teaspoon dried red chili pepper flakes
1
1 to 2 tablespoons light soy sauce
Preheat oven to 400˚F. Trim and thinly slice mushrooms. Rub 1 teaspoon of the sesame oil on a clean baking sheet. Arrange mushroom slices in a single layer on sheet and sprinkle to taste with ground red pepper. Bake mushrooms 10 minutes until browned evenly. Remove from oven; let cool. Mushrooms should be crisp. If not, return to oven for several more minutes. 28
TODAY’S DIET & NUTRITION
Combine all ingredients except chocolate shavings in a food processor bowl; process until smooth. Pour into individual dessert bowls and chill. Serve topped with chocolate shavings. TD&N Nutrient Analysis (based on 6 servings): Calories: 260; Total Fat: 14 g; Saturated Fat: 7 g; Polyunsaturated Fat: 0 g; Monounsaturated Fat: 3 g; Cholesterol: 8 mg; Sodium: 34 mg; Carbohydrates: 29 g; Fiber: 0 g; Protein: 6 g
Chipotle and Dried Plum Brisket Serves 8 to 10 One 4-pound beef brisket
minutes before slicing. Arrange slices on top of Lemon-Cumin Couscous. Transfer dried plum and tomato mixture to serving boat to spoon over sliced brisket and couscous.
1 teaspoon ground cumin ⁄4 teaspoon ground cinnamon
1
TD&N Nutrient Analysis (based on 8 serv-
2 large Vidalia or Texas 1015 onions, cut into thin wedges
ings): Calories: 391; Total Fat: 9 g; Satu-
2 cups pitted dried plums
rated Fat: 3 g; Polyunsaturated Fat: 0 g;
One 7-ounce can chipotle peppers in adobo
Monounsaturated Fat: 4 g; Cholesterol: 93
⁄4 cup Worcestershire sauce
1
mg; Sodium: 323 mg; Carbohydrates: 26 g;
One 14.5-ounce can chopped fire-roasted tomatoes in juice
Fiber: 3 g; Protein: 51 g
Lemon-Cumin Couscous (see recipe button below)
Rub brisket with cumin and cinnamon. Wrap tightly in plastic wrap and refrigerate for 1 to 2 days. When ready to cook, preheat oven to 225˚F. Unwrap brisket and transfer it to a large roasting pan, on and surrounded by onion wedges, plums, and several of the chipotle peppers. Drizzle brisket with adobo sauce and save remaining peppers for another use. Cover with Worcestershire sauce and tomatoes with juice. Cover and seal pan with heavy-duty aluminum foil; roast for 6 hours. Remove from oven. Uncover and transfer brisket to cutting board and let rest for 5 to 10
Note: Analysis does not include couscous DAVID FEDER, RD, is a former professional chef and author of The Skinny Carbs Diet. He’s director of S/F/B Communications Group, a cooperative of experts providing food and nutrition communications and consulting for all media.
Lemon-Cumin Couscous
DECEMBER 2011
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