Hanukkah Recipes

It's the holiday season. Today's recipes are Hanukkah recipes - though anyone can enjoy them. For my readers celebrating Hanukkah, have a Happy and Blessed Hanukkah. Enjoy!

POTATO LATKES

Makes 10 latkes. 1 latke per serving

Find this recipe at: http://diabeticgourmet.com/recipes/html/675.shtml

Ingredients

2 cups peeled and shredded Russet potatoes, firmly packed (about 1 pound)

1/4 cup grated or finely chopped onion

1 large egg

6 tablespoons egg substitute

2-3 tablespoons low sodium matzo meal (a little less than 1 matzo, processed into fine crumbs)

1 teaspoon salt

2 teaspoons canola oil

Directions

Place the potatoes in a cheesecloth or double thickness of paper towels and wring to extract as much water out of the potatoes as possible.

In medium bowl, stir the potatoes, onion, egg, egg substitute and matzo meal and salt together well.

In a large heavy-bottomed non stick skillet over medium-high heat, heat the oil until hot. Make sure the oil is spread evenly over the bottom of the skillet. Place 1/4 cup (level measure) of potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Spray tops with canola cooking spray. Brown on one side about 3 minutes, turn over and brown the other side (about 3 minutes).

Serve these hot with applesauce, fat free or light sour cream and chopped green onions.

Nutritional Information Per Serving: Calories: 71; Protein: 3 g; Fat: 1 g; Sodium: 237 mg; Cholesterol: 21 mg; Dietary Fiber: 1 g; Carbohydrates: 12 g

CABBAGE LATKES

Yield: 10-12 servings

Serving size: 1 latke

Source: Enlitened Kosher Cooking

Find this recipe at: http://diabeticgourmet.com/recipes/html/809.shtml

Ingredients

2 cups cabbage, finely grated

1 whole egg plus 2 egg whites

1 scallion, chopped

2 tablespoons soy or whole-wheat flour

salt and pepper to taste

non-stick cooking spray

1 tablespoon canola oil

Directions

Place the cabbage in a 4-cup bowl. With a wooden spoon, mix in the eggs and scallion. Add flour and season to taste.

Using wet hands, form latkes and fry on both sides over medium-high heat. For frying, see Tip in previous recipe.

Nutritional Information Per Serving: Calories: 46; Protein: 1.6 g; Fat: 2.5 g; Sodium: 28 mg; Cholesterol: 50 mg; Dietary Fiber: 1.5 g; Carbohydrates: 2.5 g; Exchanges: 1 vegetable; 1/2 Fat

CITRUS ROASTED TURKEY

Servings: 9

Find this recipe at: http://diabeticgourmet.com/recipes/html/209.shtml

Ingredients

6-8 Pound whole turkey, washed and drained

1/4 Cup frozen lemon juice concentrate thawed

1/4 Cup fresh lemon juice

1/4 Cup honey

1/4 Cup olive oil

3 Tablespoons fresh lime juice

3 Tablespoons fresh chopped mint leaves

1 Tablespoon grated orange peel

2 Teaspoons grated lemon peel

1 Teaspoon grated lime peel

1/3 Cup orange juice

Pinch salt and pepper

1/4 Teaspoon cumin

1/4 Teaspoon cinnamon

Pinch thyme

1 red onion sliced

Directions

In a large bowl, combine all juices, honey, oil, mint, citrus peels, salt, pepper, herbs and spices. Mix well. Add turkey to the mixture, turning a few times to cover with marinade.

Top turkey with sliced onions.

Cover bowl with foil. Marinate turkey in the refrigerator for 3-8 hours.

When ready to roast, remove turkey from marinade and discard onions. Pour marinade into a saucepan and bring to a boil, boil for 5 minutes. Set aside.

Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful the pointed end does not touch the bone.

Roast turkey in a preheated 325 degree F. oven about 2-3/4 to 3 hours. Baste turkey frequently with marinade as it cooks. If needed, loosely cover with lightweight foil to prevent excessive browning.

Continue to roast until the thermometer registers 180 degrees F. in the thigh, or 170 degrees F. in the breast.

Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.

Nutritional Information Per Serving: Calories: 200; Protein: 26 g; Fat: 9 g; Sodium: 90 mg; Cholesterol: 75 mg; Carbohydrates: 2 g

CINNAMON RAISIN BREAD PUDDING

This recipe begins, "Comfort food made easy. Day-old cinnamon raisin bread is put to good use as the base of this satisfying dessert that has 34% less calories than the traditional recipe."

Yield: 6 servings

Source: Equal ®

Find this recipe at: http://diabeticgourmet.com/recipes/html/875.shtml

Ingredients

2 cups fat-free milk

2/3 cups Equal® Spoonful*

4 tablespoons stick butter or margarine, melted

1 egg

2 egg whites

1 teaspoon ground cinnamon

1/4 teaspoon salt

4 cups 3/4-inch cubed day-old cinnamon raisin bread

* May substitute 16 packets Equal sweetener

Directions

Combine milk, Equal®, melted butter, egg, egg whites, cinnamon and salt in large bowl.

Stir in bread crumbs.

Spoon mixture into ungreased 1-1/2 quart rectangular casserole.

Bake in preheated 350F oven 30 to 35 minutes or until pudding is set and sharp knife inserted near center comes out clean.

Serve warm or at room temperature.

Nutritional Information Per Serving: Calories: 232; Protein: 10 g; Fat: 10 g; Sodium: 405 mg; Cholesterol: 37 mg; Carbohydrates: 26 g; Exchanges: 1/2 milk, 1-1/2 starch, 2 fat

CHOCOLATE ALMOND MERINGUES

The recipe states, "These can be frozen."

Yield: About 2 1/2 dozen

Serving size: 1 meringue cookie

Find this recipe at: http://diabeticgourmet.com/recipes/html/260.shtml

Ingredients

1/2 cup sugar, divided

1/4 cup ground almonds

1 tbsp. unsweetened cocoa

1 tsp. cornstarch

2 egg whites

1/8 tsp. cream of tartar

1/2 tsp. vanilla (or 1/4 tsp. almond extract)

Directions

Preheat oven to 250 degrees F. Spray a foil-lined baking sheet with non-stick spray. In a small bowl, mix 2 tbsp. of the sugar with almonds, cocoa and cornstarch. In a stainless or glass bowl, beat egg whites with an electric mixer until frothy. Add cream of tartar and beat on high speed until soft peaks form. Gradually add flavoring and remaining sugar. Beat until stiff and shiny. Gently fold cocoa mixture into meringue.

Drop cookie mixture from a teaspoon onto the baking sheet to form small mounds. Leave about 2 inches between each mound. (Mixture could also be piped through a large pastry bag fitted with a large star tube.) Bake at 250 degrees F for 40 minutes. Cookies should be dry and slightly browned. Cool completely. Store in a tightly covered container.

Nutritional Information Per Serving: Calories: 18; Protein: trace g; Fat: 0.3 g; Sodium: 7 mg; Cholesterol: 0 mg ; Carbohydrates: 4 g; Exchanges: 1/4 Bread/Starch

BEEF BRISKET WITH HORSERADISH SAUCE

Makes 10 to 12 servings

Source: TBC

Find this recipe at: http://diabeticgourmet.com/recipes/html/1036.shtml

Ingredients

1 boneless beef brisket, flat cut (4 to 4-1/2 pounds)

1 tablespoon vegetable oil

2 medium onions, thinly sliced

3/4 cup beef broth

2 cloves garlic, crushed

1 to 2 tablespoons prepared horseradish

Directions

Heat oil over medium heat in stockpot until hot. Place brisket in stockpot; brown evenly. Remove brisket.

Add onions to same pan. Cook and stir 3 minutes or until crisp-tender. Pour off drippings. Return brisket, fat side up, to stockpot. Add beef broth and garlic; bring to a boil. Reduce heat to low; cover tightly and simmer 3 to 3-1/2 hours or until brisket is fork-tender.

Remove brisket; keep warm. Skim fat from cooking liquid. Bring cooking liquid to a boil. Cook, uncovered, 5 minutes or until reduced by half; stir in horseradish.

Carve brisket diagonally across the grain into thin slices. Serve with horseradish sauce.

Nutritional Information Per Serving: Calories: 373; Protein: 57 g; Fat: 13 g; Sodium: 213 mg; Cholesterol: 99 mg; Saturated Fat: 4 g; Dietary Fiber: 0.7 g; Carbohydrates: 4 g