Sweet Potato Latkes

One week until Thanksgivukkah (break), and I could not be more ready. In fact, I was so anxious to celebrate that I hosted a Thanksgivukkah party for my roommates and brother this past weekend. I handled the main staples, Ashley made an unbelievable family corn soufflé recipe, and my friends across the hall brought wine and rotisserie chickens (shh...tasted just like turkey).

Look out for a glorious apple and cranberry pie recipe, brussels sprout hash and how to make the perfect cheese board. By Thanksgivukkah next Thursday, you'll be confident and very popular among family and guests. But until then, let the countdown begin!

sweet potato latkes

Makes 24 small latkes

4 medium sweet potatoes, peeled and grated

2 eggs, beaten

1/4 cup flour

1 medium onion, finely chopped

Canola oil

1. Mix together all ingredients in a large bowl. Turn stove eye to medium-high and coat large saucepan with oil.

2. Scoop small handful of potato mix and flatten with hands to form a pancake. Place on stove. Flip after 3-4 minutes. Once cooked, remove from stove and place on a paper towel-lined baking sheet to cool.

No-Bake Truffle Mac and Cheese

During my weekly grocery shopping at Central Market, an adorable old man approached me near the organic herbs section. Without hesitation, he proceeded to rave about the rare black truffles now available across the aisle for only $6 per individualized package ($299.99 per pound)! He told me I just had to try them.

After peer pressure from a 75-year-old, I purchased my own package of black truffle and a super fine grater. I could not wait to get cookin'. I was instructed that truffle would enhance any dish from scrambled eggs to risotto. Here is my shot at the real black truffle mac and cheese, which I made last night for my roommate Sari's birthday! I will confess that I missed the crunch of a baked macaroni, but this no-bake version is creamy, rich and simply fantastic.

no-bake truffle mac and cheese

Makes 4 servings

8 ounces whole wheat penne noodles (2 cups)
1 3/4 cups low-fat milk, divided
3 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3/4 cup shredded extra-sharp cheddar cheese
1/4 cup shredded pecorino cheese
3 sprigs of thyme
1 black truffle

1. Bring a large pot of water to a boil. Cook pasta according to box instructions.

2. Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. 

3. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in cheddar and pecorino until the cheese is melted.

4. Drain the pasta and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.
5. Transfer mac and cheese to a serving dish and garnish with grated truffle and thyme leaves.

adapted from eating well

Rebecca's Pesto Pasta

In honor of my beautiful friend and bride-to-be (this weekend!), here is her recipe for a pesto pasta that'll rock your world and next dinner party. She roasted peppers, onions, eggplant and pine nuts beforehand and added them to the fun-shaped pasta right before serving. I cannot wait to make this again soon!

rebecca's pesto pasta

Makes 8 servings

This recipe relies on your desired taste, not measurement! 

Pine nuts

Basil (a big bunch!)

Garlic

Olive oil

Parmesan cheese, grated

Salt and pepper, to taste 

Parmesan cheese, shaved (to dress the pasta)

Roasted onions, peppers, eggplant, etc...

2 boxes pasta

1. Cook the pasta, according to instructions. Drain and leave aside.

2. Blend basil, garlic and pine nuts in a food processor. Slowly add olive oil while blending until desired consistency is reached. Mix in grated parmesan with a spoon.

3. In a large serving bowl, mix vegetables and pesto into the pasta at room temperature. Add toasted pine nuts and parmesan shavings on top. Enjoy!

Cajun Cod with Lady Peas

Here's some Southern lovin' from Cara's oven. Nothing beats that extra butter and savored spice, which you'll taste in every bite. Lady peas are unusual to find yet put any other bean to shame. They're delicately small and creamy. When matched with cajun cod...they're even better.

I served the cajun cod and peas with my grandmother's okra and tomatoes, a similar Southern dish I highly recommend.

cajun cod with lady peas

Makes 4-6 servings

1 pound lady peas

1/2 onion, finely chopped

4 cloves garlic, minced

2 tablespoons (or more) butter

Salt and freshly ground black pepper

4 6 oz. filets of cod

1 teaspoon Tony Chachere's Light

1. Soak lady peas in a small bowl of cold water for 20 min. Drain. Put in a pot with water covering it, butter, salt and pepper, and bring to a boil until tender, about 1 hour. Instead of putting ham, we decided to mix them with some sauteed onions and garlic. less smoky, a smoother taste

2. Sprinkle cod with Tony Chachere's Light and blacken in the oven on 350 degrees in a broiling pan for about 30 minutes, or until cooked through to your liking.

Helaine's Okra and Tomatoes

This week's trip to the Farmers Market was extra special, as we were buying my favorite Southern ingredient: okra. My Grandma Helaine has been making this okra recipe for decades and decades; in fact, she has probably been making it since she and my Grandpa were married 49 years ago from this very day. Happy Anniversary, G-ma and G-pa!

Just like my grandparents' marriage, this recipe requires no science...just plain 'ole love. Add as much spice and simmer it for as long as you need!

helaine's okra and tomatoes

Makes 8 side course servings

1 large bag okra

3 ears of corn, kernels shaved

4 large tomatoes, chopped into 1-inch cubes

1 large onion, chopped into 1-inch pieces

4 cloves garlic, minced

Olive oil

Salt and pepper

1. Wash okra and trim just a few millimeters off each end...don't cut them completely or the okra will turn gummy!

2. In a large pot, heat olive oil over medium high heat. Add onions and garlic and sauté, about 3-4 minutes. Add okra, tomatoes and corn to pot. Add 1/8 cup water (or so), salt and pepper.

3. Put on the top and let 'em simmer on low until soft. About 30-45 minutes.

4. Remove from heat and add more salt and pepper, if needed!

Zucchini Fries

My second featured post on The Slender Student was posted last week!

These zucchini fries are a tasty and healthy alternative to fattening French fries. Whip these out for a quick appetizer or on burger night with friends—even the guys will enjoy them.

As Claire writes, this recipe will "have you questioning all of your foundational food beliefs–Are vegetables boring or awesome? Can I bread something other than chicken? I don’t have to fry my food to make it hot and crispy and sexy and delicious? Team Slender, blowin’ ya mind."

Thanks for featuring me, Slender Student! My role, as a member of Team Slender, keeps me in check so I'm not always going for the unhealthy option when ordering at restaurants or cooking in the kitchen...Still working on it, guys.

zucchini fries

featured on The Slender Student

Makes 4-6 servings

Per serving: 85 cal. | 3.5g fat (1g sat) | 9g carb | 5g protein

2 (12 oz.) zucchini, cut into 3-inch sticks
½ cup panko bread crumbs
¼ cup shredded Parmesan
1/8 teaspoon ground cumin
½ teaspoon garlic powder
1 teaspoon dried oregano
¼ teaspoon paprika
1 teaspoon kosher salt
2 teaspoon olive oil
2 egg whites

1. In a bowl, mix together panko bread crumbs, Parmesan, cumin, garlic powder, oregano, paprika and salt.

2. Add olive oil and mix with fingertips until well combined.

3. In a separate bowl, beat egg whites until frothy. Toss in zucchini sticks and coat with egg whites.

4. Transfer sticks to bread crumb mixture, press crumbs onto zucchini and place on a baking sheet.

5. Bake at 450 degrees until golden and just tender, about 12 min. Serve immediately as an appetizer with marinara dipping sauce or with an all-star burger!

adapted from ladies’ home journal magazine