Healthy Chanukah Recipes

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HEALTHY CHANUKAH RECIPES
By Ruth Milstein, author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures Into the New Israeli Cuisine.”

Ruth Milstein, author of the Gourmand award-winning cookbook “Cooking with Love: Ventures into the New Israeli Cuisine,” chats about her recent trip to Israel and shares two of her recipes for the Chanukah holiday, on Big Blend Radio.


The symbol of the Chanukah holiday is the miracle of oil, so of the foods we eat are fried. Here are my recipes for chicken schnitzel and latkes, both delicious when baked instead of fried.

 

BAKED CHICKEN SCHNITZEL

Here is an amazing chicken dish that tastes as good as if it were fried, yet without the fat of fried foods. A twist of ginger touches off this gem! Makes 4 servings.

2 whole chicken breasts; split boned, and skinned
4 tablespoons bread crumbs
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon light soy sauce
1 tablespoon honey, optional
1/2 teaspoon ginger
Freshly ground black pepper
Sliced lemon for garnish

Preheat the oven to 350◦

Cut each breast across horizontally. On a flat surface pound each piece into 1/2-inch thick pieces.

In a large bowl add the rest of the ingredients except the bread crumbs and the sliced lemon.
Gently lay the chicken breasts into the mixture covering it on both sides.

Put the bread crumbs on a flat dish and press the chicken breasts into the mixture coating them evenly on each side and shaking off any excess.

Lubricate a baking pan with oil, and place chicken breasts on it.

Bake for 8 minutes each side.

Meanwhile, put the remaining liquid (sauce) in a small frying pan and bring to a boil; then simmer for 2 minutes.

Put the chicken breasts on to 4 individual plates. Pour the sauce on top and garnish with sliced lemon.


BAKED POTATO LATKES

Baked Potato Latkes that in almost every way are more delicious then fried. You will be totally surprised! Makes 8 servings.   

 

4 large red skinned potatoes, peeled and shredded
2 medium size carrots, peeled and shredded
1 medium onion, peeled and chopped into small cubes
2 tablespoons flour
Salt and freshly ground black pepper
8 ounces apple sauce

Pre-heat the oven to a 350◦

 

In a large bowl place the shredded potatoes and with your hands, squeeze the remaining liquid out of the potatoes.

In another large bowel, put in the potatoes, the carrots, the onions, flour, salt and pepper, and mix gently.

Scoop out about 2 tablespoons of the mixture and form into round balls, and flatten them into about a half-inch thickness.

Place the formed latkes onto a lubricated baking pan and bake for 10 minutes.

Turn them over and bake them for another 6 minutes.

Transfer the latkes to a serving platter and serve immediately with apple sauce on the side.

Ruth Milstein

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About the Author:

Ruth Milstein is the author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures Into the New Israeli Cuisine.”

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