Category Archives: holiday

Har Sinai Mashed Potatoes with Luchos Potato Chips

Confession – I don’t like cheesecake…at all. Nope not only tiny bit. In fact I don’t like any cheese dessert…blachh.

I do like cheese though…but I’m off cheese right now…so no cheese for shavuot this year. But thats ok! There are still so many yummy shavuot themed dishes out there…including this one that my sister Miriam helped me come up with. Its a great and easy appetizer for shavuot and you can easily make it dairy by adding cheese into the mashed potatoes.

For those who need a quick history on this Jewish Holiday – this is the day that the Jewish people got the Torah. The Torah was given to the Jewish nation on Mount Sinai. The Luchot are the two stone tablets that were given to Moses.

Image result for har sinai luchot picture    –> har sinai mashed potato 1

The chips were really fun to make. Easy too. You can use a mandolin if you have one, but if not, use the long part of a grater that you have, it works just as well.

Image result for long part of the vegetablegrater

(the long part are those long strips on the short side of the grater above)

luchot chips

Anyway – these are super easy to make and yummy to eat…and look pretty cute too 🙂

Have a great Yontif!

har sinai mashed potato 2

Har Sinai Mashed Potatoes with Luchot Chips:

Ingredients:

Mashed potatoes (used your favorite recipe, above is: 8 boiled potatoes mashed, 1 sauteed onion, 5 cloves sauteed garlic – mix all together)

1-2 potatoes thinly sliced on a mandolin or grater

1 tsn salt

Roasted Broccoli (optional for garnish)

Preheat oven to 375 degrees.

Make your favorite recipe of mashed potatoes (to make dairy, just add cheese when hot and mix in until melted).

Spray a baking sheet well with oil. Place potatoes on the sheet. Do not over crowd the pan or the potatoes will not crisp up. Spray the potatoes well with oil and sprinkle with the salt.

Place potatoes in the oven. After 5 minutes flip the potatoes over and place back in the oven. Check after another 5 minutes. If they are not lightly brown and crispy, flip again and place back in oven another 3-5 minutes, until crispy.

To assemble:

Take an ice cream scooper and scoop one portion of potatoes and place in center of the plate. flatten slightly so the shape is not round, but more like a mountain.

Stick 2 of the chips on top of the potatoes. (Optional: Garnish with broccoli)

Enjoy!

 

Gluten Free Chocolate Chip Sticks

GF chocolate chip sticks 1

This recipe is a shout-out to my friend Malkie. Malkie’s favorite foods were chocolate chip Eggo waffles and ziti pizza aka gluten upon gluten (and really that’s all she ate). But then one day Malkie became gluten free, and basically had nothing to eat. Over the years I have experimented and made up recipes for my dear picky friend. These chocolate chip sticks though were a winner from day one.

These chocolate chip sticks are amazing, like even for being gluten free amazing, like better then some non-gluten free chocolate chip sticks I have eaten in my life.

The base is almond flour which doesn’t give it the potato-starchy consistency that is usually associated with gluten free items, rather they are soft and chewy or crunchy (depending how you bake them…see below).

You may use ground almonds instead of almond flour if you cant find almond flour but they become a little fluffier, rather than chewier if you do (but are still really good).

These are perfect for pessach…they are non-gebroks (aka no matzah meal) or for any other time you want (or if you have a gluten free friend or relative).

Enjoy!

Gluten Free Chocolate Chip Sticks:

Yield: about 20-24 sticks

Ingredients:

2 eggs

3/4 C. sugar

2/3 C. oil

2 tsn baking powder

2 tsn vanilla

2 1/2 C. almond flour

1/3 C. potato starch

1 C. Chocolate Chips

Preheat the oven to 350 degrees.

Take a baking sheet and line with parchment paper and set aside.

Mix the eggs and sugar together.

Add in the oil and mix.

Add the baking power and vanilla and mix.

Add the almond flour, potato starch and chocolate chips and mix until everything is incorporated. (the batter will be wet and thick but not like a stiff dough).

Split the batter in two and shape each half into a log on the baking sheet.20170323_083731

Bake:

15-18 minutes if you want them really soft and chewy.

20-25 minutes if you want them more firm and less chewy.

Let cool 10-20 minutes before cutting them or they might fall apart.

BISCOTTI: Bake 20 minutes. take out and let cool about 5 minutes. Cut into sticks and lay each one out on the baking sheet. Bake another 15 minutes. After the cookies cool they will be crunchy.

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