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.