recipe: emily levenson’s parsnip and sweet potato latkes

Remember my post awhile back on the greatness of parsnips and how many health benefits they bring?  I warned you that you’d be seeing more recipes featuring parsnips!  Today I bring you a recipe that my husband called a “top ten!”  I cannot claim it as mine, though.  I made some mild tweaks to Emily Levenson’s parsnip and sweet potato latkes.  Be prepared to make extra so people can go back for seconds!

(Note: The recipe below is Emily’s original.  I will make mention of my changes below it.)

Parsnip and Sweet Potato Latkes

Ingredients:

1-2 sweet potatos (or yams)
2-4 parsnips, peeled
1/4 cup whole wheat flour
1 red onion, chopped
2 eggs, lightly beaten
2 tsp baking powder
3/4 tsp salt
1/4 tsp pepper
oil for cooking (safflower, canola)

My changes:  I substituted brown rice flour for the whole wheat, I used a yellow onion, 3 eggs instead of two, and I added about 1 1/2 tbs dill seeds.

Method:

Preheat oven to 250 degrees.  Peel potatos and parsnips and grate/shred in a food processor or food grater — drain if watery.  Stir potato and parsnip mixture together with flour, eggs, onions, baking powder, salt, and pepper (and dill seeds!) till combined well. Heat oil on a nonstick skillet in moderate heat till hot but not smoking.  Spoon latke mixture into skillet and flatten.  Add as many as the pan will hold and cook till golden brown.  (about 2 minutes on each side.)  Transfer latkes onto paper towels to drain.  Keep warm on a rack set in a shallow baking pan in the oven. 

With my substitutions, this recipe is gluten free, vegetarian, soy free, and dairy free.

recipe: quinoa and egg breakfast bake

I can pretty much guarentee you that you’ll see the basis of this recipe coming back again on the blog in a few different twists and varieties.  Because it’s that good.  Quinoa puts a spin on a traditional quiche and gives it not only a health boost, but a bit of flavor variety as well. 

Quinoa isn’t a word you hear tossed around in many homes, but it’s becoming more popular — and rightly so!  It looks like a small grain, but actually — it’s not!  It’s actually a seed and a relative of leafy green veggies like spinach. (!!!!)  What’s wonderful about quinoa is that it is a complete protein.  That means it has all of the essential amino acids.  (This is especially good news for people looking to get their protein intake from non-animal sources.)  One cup of quinoa contains 9 grams of protein which is more than an egg! 

This little health beauty is a complex carb with a low glycemic index which is great for people watching their blood sugar.  It has a decent amount of folic acid/folate and it’s very high in magnesium, calcium, iron, and various B vitamins.  Fluffy in texture and slightly nutty in flavor, quinoa is a non-grain that is gluten free and an easy replacement for rice, wheat, corn, and other grains.

Quinoa and Egg Breakfast Bake

Ingredients:

10 strips of bacon, cooked and torn to small pieces
8 eggs
5 tbs butter
1/2 cup stock (vegetable or bone)
1 onion, finely chopped and diced
1 pepper, chopped and diced (I used an orange one)
1/2 cup uncooked quinoa, rinsed
3/4 cup goat cheese crumbles
1 tsp sage
2 tbs thyme
2 cloves of garlic, finely chopped
salt
pepper

Method:

Preheat oven to 350 degrees and grease a baking dish with butter or coconut oil.  In a bowl, melt about 5 tbs of butter and add in your eggs and stock.  Whip till blended.  Add in all the aditional ingredients except for the goat cheese and whip till blended again.  Gently stir in the goat cheese.  Pour into your greased baking dish and cover with foil. Gently jiggle the pan to help the quinoa seeds sink to the bottom.  The quinoa should mostly settle to the bottom making a “crust” and will cook while in the oven.  Place in the oven and bake for about 45 minutes.  Remove from oven and allow to cool a bit before cutting and serving.

This recipe is gluten free, grain free, soy free, and could easily be made vegetarian by omitting the bacon.

recipe: sweet potato brinner

Brinner.  Breakfast for dinner.  I can’t think of anything more delightful.  It’s become a Sunday tradition in our house — something you just expect to happen!  I decided to switch up the normal menu though by adding in Emily Levenson’s breakfast hash.  Well, more like improvise upon it.  Her recipe calls for black beans.  Which I have.  Except they’re dried.  I forgot to soak them.  Oops.  So, I just left them out, but everything else turned out awesometastic. On our food menu this week we have two of Emily’s recipes, actually.  This one and another that you may see later on.  What can I say?  The woman knows food!  I’ll post her original recipe here below:

Breakfast Hash

Ingredients:

1 sweet potato peeled and cubed
1 sweet onion, diced
2-3 cloves fresh garlic
1 tbs dried oregano
3/4 cup broth (Emily’s calls for vegetable, I used bone broth)
1 can black beans, drained and rinsed
1 cup frozen corn
2 tbs fresh chopped parsley
salt and pepper
olive oil

Method:

Heat olive oil in a large skillet — add in onions and saute for about 5 minutes.  Add sweet potatoes and saute another 5-7 minutes until they brown.  Add garlic, oregano, salt, and pepper and saute till fragrant (1-2 minutes).  Add broth and cook till all liquid is absorbed, about 5 minutes.  Add black beans and corn and cook till heated through.  Toss in and stir fresh parsley.  Serve.

I served this with bacon and scrambled eggs prepared with galic, oregano, and topped with fresh goat cheese.  It all made a delicious breakfast trio!

The breakfast hash can be both vegetarian and vegan if made with vegetable broth.  It is gluten free, wheat free, egg free, and soy free.

recipe: fluffy gluten free pancakes

Well hello!

I hope everyone had a wonderful Christmas season full of joy and blessings! This was my husband’s and my very first Christmas together. Ever! (Yes, we got married less than a year from knowing one another!) I wanted Christmas morning to be special for the two of us, so I made a yummy breakfast. Cheesy eggs, bacon, and gluten free pancakes with local, real maple syrup.

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These pancakes are a one size fits all, in my opinion! You can make them gluten free, or if you don’t need to, add whole wheat flour! With dairy substitutes, this pancake can become vegan. Either way, they should end up nice and fluffy.

Fluffy Gluten Free Pancakes

Ingredients:

1 2/3 cups flour of your choice (I used brown rice flour)
2 tsp baking powder
1/2 tsp salt (this is a guess, I just threw some in!)
1 1/4 cup buttermilk. If you don’t have buttermilk or you’re vegan, use this substitute below, which is what I had to do:

1 1/4 cup milk of your choice (I use organic whole milk)
1 tsp apple cider vinegar

1 egg or egg substitute
3 tbs olive oil

Method:

If making a buttermilk substitute, whisk together the milk and apple cider vinegar and set aside. Combine all the dry ingredients together in a bowl. Add in all the wet ingredients and blend together well. Pour batter onto a greased skillet over medium heat. Flip when you see bubbles and the bottom seems firm. These pancakes should turn out golden brown and be quite fluffy, unlike a lot of other gluten free pancake recipes I’ve tried!

Try mixing in cocoa nibs or cinnamon or different fruits! These pancakes could really get dressed up!

This recipe is gluten free, soy free, vegetarian, and can be made egg free and vegan with the appropriate substitutes.