Low fat Vegetable Latkes With Cinnamon Apple Sauce

I love variety in breakfast,with time to spare and recipes in hand,why not make every breakfast an extraordinary one.On breakfast menu today are Latkes, traditionally prepared on Hanukkah,these are the crisp deep fried potato pancakes.I give them a low calorie make over without using eggs,frying in least amount of oil on stove-top or even better baking and casting the white potatoes with some vibrant vegetables to enhance the flavor and nutrition.

Recipe Low fat Eggless Vegetable Latkes
makes 18-20 small latkes
Ingredients
1 medium Sweet potato,peeled and grated
1 big carrot,peeled and grated
1 medium russet potato,peeled and grated
1 large zucchini,grated
1 tablespoon Onions,finely chopped or minced
2 tablespoon wheat flour
1/2 teaspoon freshly ground black pepper
3/4 teaspoon salt
1 tablespoon(about 4 teaspoons) canola oil or cooking spray if baking

Method
Combine all the grated vegetable in a large mixing bowl.Add flour,season with salt and pepper and stir to distribute evenly.
Heat about about 2 teaspoon of oil in a large non-stick pan or cast iron pan over medium heat.Carefully place about a tablespoon of the vegetable mixture on the hot oil and flatten a little using a spatula.I fried 6-7 at a time in the large pan.Flip after 4-5 minutes until golden brown and repeat on other side.Strain any excess oil on a paper towel.Add about a teaspoon of oil for each batch of latkes.Finish making the latkes with rest of the mixture.Keep warm in oven.Serve with Fat-free sour cream and Cinnamon apple sauce on side.

Baked Latkes
Spoon the vegetable mixture on a lightly greased baking sheet and flatten them a little.Spray a little cooking spray over each of them and bake at 375 oven for 15-20 minutes until the top is crisp and golden brown on top.


To make Cinnamon Apple Sauce for 3-4 servings.
Peel, core and chop 4 Macintosh or Granny smith apples.Cook them with a cup of apple cider,1/2 teaspoon cinnamon and 1/4 teaspoon lemon zest until soft and mushy about 30 minutes.Puree for smoother sauce.

Dates Chocolate Rugelach , a Pastry for Peace

Too many tears have flowed. Too much blood has been shed. All of us have a responsibility to work for the day when the mothers of Israelis and Palestinians can see their children grow up without fear; when the Holy Land of three great faiths is the place of peace that God intended it to be; when Jerusalem is a secure and lasting home for Jews and Christians and Muslims, and a place for all of the children of Abraham to mingle peacefully together as in the story of Isra, when Moses, Jesus, and Mohammed (peace be upon them) joined in prayer. - President Obama

Can food bring people together?.Evidently it does ,irrespective of our faiths and beliefs who can resist these delectable pastries?.In short food brings joy ,mends relations and fosters love.

Pastries for peace is a food event organized by Rosa of Rosa's Yummy Yums to bring peace in Middle East through the most loved "Pastries".4 days past the deadline of the event,I'm late in making the post,but I'm hopeful dear Rosa would accept this late entry.

Coming to the pastry I fell in love with instantly,the Rugelach.These morsels of love are a traditional treat for Rosh Hashanah, the Jewish New Year.Made with cream cheese , butter and fruity filling these are totally addictive.I use the naturally sweet dates combined with dark chocolate and cocoa,these are not overwhelmingly sweet,the crust is melt-in-the-mouth delicious despite cutting down on half the butter and using lower fat cream cheese.A perfect treat for any holiday.

Recipe adapted from CIA Culinary Intelligence

Ingredients
2 cups whole wheat pastry flour(or use fine ground wheat flour)
8 ounce low fat cream cheese, at room temperature
4 tablespoon unsalted butter, at room temperature
1/4 teaspoon kosher salt

For the filling
6-8 medium Soft Dates(or use a cup of any fruit preserve)
1 teaspoon unsweetened Cocoa powder
1/2 cup dark chocolate,chopped
1/2 cup toasted pecans or walnuts
1/2 teaspoon ground cinnamon

Method
Make the Dough
Sift the flour and salt into a bowl and set aside.
In a stand mixer fitted with the paddle attachment or a food processor, cream together the butter and cream cheese on medium speed, about 2 minutes. On low speed, mix in the sifted dry ingredients(flour mixture) until just combined. Scrape down the bowl as needed to blend evenly. Wrap the dough tightly and chill until firm, 15–20 minutes.
On a lightly floured surface, roll the dough to an even thickness of 1 inch and fold in thirds, like a letter. Wrap the dough and let it rest for at least 1 hour and up to overnight in the refrigerator.
To make the filling
Combine the toasted nuts,cinnamon and chocolate, if using, in a food processor and chop, pulsing the machine on and off, until an even, coarse paste forms.Add the dates and blend until well combined.
Shape and Bake
Preheat the oven to 375°F. Lightly spray cookie sheets with cooking spray or line them with parchment paper.
Divide the dough into 4 equal pieces and roll each into a 10-inch round. Spread one-fourth of the filling over each round,then cut each into 16 or fewer wedges depending on the size of the pastry desired. Roll the wedges up starting with the wide end.
In batches, bake until the cookies are a light golden brown, rotating the pans as necessary to bake evenly, 25–30 minutes. Transfer to wire racks and cool completely before serving.



Posted earlier Kunafa, the Sweet Arabic pastry ,is also an entry for Pastries for peace.

Fruit Challah with Cranberry Preserves , An Insight in to BloggerAid

I feel so fortunate to have a cozy home that can even beat the arctic chill(with temperatures dropping as low as -23F last night) in the air and to be able to bake and cook my choicest foods in the kitchen,I know there are many unlucky who will be going cold and hungry this winter.The BloggerAid group, started by Ivy of Kopiaste,Val from more than burnt toast focuses on raising awareness about hunger and donation to World food program ,the United Nations' frontline agency in the fight against global hunger. To be a part of this noble cause ,join in the growing community of international bloggers determined to make a difference in aid of world famine. Also check out the beautiful gift items currently on sale ,to raise money through the BloggerAid initiative for the World Food Programme.The host of the Bloggeraid event this month is Giz and Physgard of Equal Oppurtuinity Kitchen.

Recipe
Baking is also a nice way to warm up homes.I baked this lovely challah last week,perfect to serve guests on festive occasions.I was always awed by beauty of the braided challah,I made it simple by choosing a 3 plait challah.There are more other interesting ways to braid a challah.
Ingredients
3 cups all purpose flour
2 organic eggs
1/3 cup sugar
1/2 teaspoon sugar
1/3 cup vegetable oil
1/2 cup chopped dried fruits,I used plums,blueberries,cranberries and cherries
1 egg yolk for brushing

Method
Combine water and sugar in a small bowl.Sprinkle the yeast over the top. Set aside until foamy,about 8 minutes
Combine the flour with the dried fruit in a large bowl and make a well in the center. Whisk sugar with eggs, oil and salt in a small bowl and pour into the well. Add yeast mixture and knead the dough on a lightly floured surface until soft and supple,about 10 minutes.
Shape dough in to a ball and place in lightly oiled large bowl. Cover with clean kitchen towel and let rise until doubled in size,about 1 hour.
Preheat oven to 375F
To Braid the Challah
Here is a video of 3 braid challah,very helpful indeed.
Turn dough on to a clean work surface and divide in to 3 equal pieces. Arrange ropes side by side on the work surface.
Starting at the far end braid the ropes. When the braid is finished,tuck both ends under and pinch to seal. Place loaf on a prepared baking sheet.Cover and let arise for another hour.
Whisk the egg yolks with a tablespoon of water.Brush loaf with the egg wash. Bake until golden brown,about 35-40 minutes.Cool on rack and slice,serve with any fruit preserves.

Cranberry Preserves
Cook 2 cups of cranberries with 1/2 a cup of water and 2 tablespoon of brown sugar,until all mushy and tender about 20 minutes.Cool and store in sterilized jars.



I'm also sending the festive Challah to the Bread Baking day-Festive Breads event,hosting this month is Annarasa, Purva's Christmas feast Event and JZ's Santa's Holiday Challenge

Garlic Herb Challah

Challah is a traditionally prepared without garlic. I'm using garlic and herbs to add flavor to the bread.I choose whole grain wheat flour to add essential vitamins and fiber to the bread.Braiding the challah reminded me of braiding my long hair as a school girl. There are number of ways to braid the Challah,choose the simplest one to start.Braiding bread for the first time ,my challah wasn't exactly perfect .Hopefully more practice can improve my bread braiding skills.
Ingredients Needed
3/4 cup warm water
1 teaspoon sugar
1 1\2 teaspoon active dry yeast
2 cups of whole wheat flour
1 tablespoon honey
1 large organic egg
2 tablespoon extra virgin olive oil
1 teaspoon salt
1 clove garlic minced
1 tablespoon finely chopped herb(Parsley or Cilantro),if using any dry herb use 1 teaspoon of that.
1 tablespoon sesame seeds.
Method
Combine water and sugar in a small bowl.Sprinkle the yeast over the top. Set aside until foamy,about 8 minutes
Put 2 cups of flour in a large bowl and make a well in the center. Whisk honey with egg,1 tablespoon olive oil and salt in a small bowl and pour into the well.Stir to combine. Add yeast mixture and knead the dough on a lightly floured surface until soft and supple,about 10 minutes.
Shape dough in to a ball and place in lightly oiled large bowl. Cover with clean kitchen towel and let rise until doubled in size,about 1 hour. Turn dough on to a lightly flour surface knead for just a minute and shape in to ball and return to bowl. Cover and let rise again until double in size,about 1 hour.
Preheat oven to 375F
To Braid the Challah
Prepare garlic oil mixture by whisking together chopped herbs,1 tablespoon olive oil and minced garlic.
Turn dough on to a clean work surface and divide in to 3 equal pieces. Roll each piece and spread some garlic oil mixture and shape each piece in to a rope. Arrange ropes side by side on the work surface.
Starting at the far end braid the ropes. When the braid is finished,tuck both ends under and pinch to seal. Place loaf on a prepared baking sheet.Cover and let arise for another hour(that's total of 3 hrs of rising!).

After an hour brush loaf with egg and sprinkle the sesame seeds. Bake until golden brown,about 35 minutes.Cool on rack and slice,serve with any soup or stews.