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Fun video with the Maccabeats and a tasty recipe of Low-Fat Potato Latkes

One of my favorite times of the year is the Jewish holiday called Chanukah also known as the Festival of Lights. Time moves by quickly. Our children have grown into wonderful young adults,  I’m so grateful and thankful our family keeps the tradition going each year getting together, sharing our love, and having fun celebrating Chanukah together.

Chanukah in 2017 starts at the sunset on December 12 and will continue for 8 days until the sunset on December 20th. Chanukah is a tradition to give young children gifts for eight nights.   As with other major Jewish holidays, candles are lit, appropriate blessings are made, followed by a festive meal with loved ones.

Wishing all of you who celebrate a very happy Chanukah.

Chanukah celebrates the triumph of light over darkness, of purity over adulteration, of spirituality over materiality.

Chanukah Customs:

  • Eating foods fried in oil — latkes (potato pancakes) and sufganiyot (doughnuts)
  • Playing with the dreidel (a spinning top on which are inscribed the Hebrew letters nun, gimmel, hei and shin, an acronym for Nes Gadol Hayah Sham, “a great miracle happened there”);
  • Giving of Chanukah gelt, gifts of money, to children.

 

Listen to the Maccabeats, Chanukah

potato latkas

Enjoy this delicious recipe for Low-Fat Potato Latkes

Low-Fat Potato Latkes

  • 3 teaspoons vegetable oil, preferably canola
  • 2 pounds russet potatoes (about 4 or 5), peeled
  • 3/4 cup finely chopped red onion (about 1 medium onion)
  • 1/4 cup all-purpose white flour
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large egg, lightly beaten
  • 1 large egg white, lightly beaten

Set oven racks at middle and lower positions of the oven. Preheat oven to 450° F. Prepare 2 baking sheets by brushing with 1 teaspoon oil on each sheet.

Grate potatoes using hand grater or shredding blade of food processor. Place in a large bowl and add onions, flour, salt and pepper; toss to mix well. Add egg, egg white and remaining 1 teaspoon oil; toss to mix.

Drop onto prepared cookie sheets by the tablespoonful and press lightly to form cakes. Bake for 10 minutes, or until golden brown on the bottom. Flip latkes, switch position of baking sheets, and bake about 5 more minutes, or until golden brown.

Transfer to a platter, arranging browned-side up, and serve with no-fat sour cream or applesauce, or both. May be made ahead and stored overnight in fridge. Reheat at 350° F for 10 minutes. Makes about 24 latkes.

Tip: Use the grater attachment of a food processor to simultaneously grate both the potatoes and the onion. Set the shredded material in a colander over a bowl to catch the dripping liquid. When the grated potato-onion mixture stops squishing combine with the egg, egg white and remaining teaspoon of oil as above. Carefully pour out the liquid collected from under the grated potatoes and onions, taking care to save the white cake which has formed at the bottom of the bowl (the potato starch). Add this white stuff to the latke mixture and mix well. Complete the above recipe as written.

Source: http://www.chabad.org/library/article_cdo/aid/773110/jewish/Low-Fat-Potato-Latkes-I.htm

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Are you on the go all the time? Do you take time to just “be”? If you’re like most people you don’t but you deserve to give yourself some quiet time. You deserve some space. Now is the time to be kind to yourself, and take some YOU time… Stop!  Breathe!  Slow Down! You deserve it!

Take the time to breathe and meditate with ‘Marcome’. Listen to the waterfall sounds and voices to free your mind as you listen, relax, and close your eyes. Sitting still can be challenging at first. Practice, start with a few minutes and increase each day. Create the habit for 21 days and see the difference how you “feel” in your mind, body, and soul.

Always remember that you are strong and you have the power to do anything you put your mind to. Remember all this as you set out to create an excellent day. ~Bonnie