Tuesday, September 7, 2021

Oven Fried Latkes

 

Hi all!

In honor of Rosh Hashanah today, I want to write down my recipe for oven fried latkes! Ever since giving myself a good old oil burn, melting a plastic spatula and setting off a fire alarm at 1am (we were in college and practically nocturnal!) during my first attempt at stovetop frying latkes, I've been making latkes in the oven. It's not any healthier, but you can do the whole batch at once (and reduce your chances of major burns)! 


Ingredients

  • 2 pounds russet potatoes
  • 1 medium yellow onion
  • 2 large eggs
  • 2 scant teaspoons salt
  • 2 teaspoons baking powder
  • 1/2 cup all purpose flour
  • 1 cup vegetable oil
  • Applesauce (for serving)
  • Sour Cream (for serving)
  • Green onion (for garnish)

 

Directions

  1. Set oven racks in center preheat oven to 425°F.
  2. Peel the potatoes, then coarsely grate them with the onion together in a food processor or by hand using a box grater. Place the potato and onion mixture in a fine sieve and press down firmly with a wad of paper towels to remove excess moisture. Stir and repeat a few times with fresh paper towels until the liquid is mostly drained. Transfer the potato and onion mixture to a large bowl and mix in the eggs, salt, baking powder, and flour.
  3. Fill two heavy non-stick rimmed baking sheets with 1/2 cup oil each. Place the pans in the oven for 10 minutes to heat the oil. Wearing oven mitts, very carefully remove the pans from the oven. Drop the batter by the 1/4-cupful onto the baking sheets, spacing the latkes about 1-1/2 inches apart. Using the bottom of the measuring cup or a spoon, press down on the latkes to flatten just slightly. Bake for 15 to 20 minutes, or until the bottoms are crisp and golden. Carefully remove the pans from oven and flip the latkes (tongs are the best tool as a spatula may cause oil to splatter). Place the pans back in the oven and cook until the latkes are crisp and golden brown all over, about 10 minutes more. Remove the pans from the oven and transfer the latkes to a large platter lined with paper towels. Serve immediately with sour cream or apple sauce, if desired.
  4. *It is very important to use non-stick baking sheets so the latkes don't stick.

 Recipe from Once Upon A Chef


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Friday, September 3, 2021

Rifle Paper Co. Garden Party Triangles Quilt

 

Hi all!

I've been quilting all throughout quarantine, but haven't shared much of my craft here on the blog. In an effort to get better at documenting my development as a fiber artist, I'm going to make a point of sharing my creations!

Today I'm showcasing a quilt featuring fabrics from Rifle Paper Co.'s garden party line. I loved this line the moment I laid eyes on it. I made this quilt with a garden party jelly roll, along with a low volume tan from their basics collection and a blue laurel stripe. 


This was actually my first quilt using triangles as building blocks. The use of a triangle ruler really helped me keep things even! Sewing the triangles together was repetitious, but I really enjoyed the process and found it very soothing.

The pattern is from a book called Jelly Filled. It was my second pattern I made from that book, the first jelly roll quilt I made has a post hopefully coming soon!

Below is a photo of my handsome quilt husband. He is the most patient quilt holder of all time! These photos were taken at Valley Forge park, I think the history helps bribe him to come along.

 

Thanks for checking out my quilt! Hopefully lots more quilting posts to come!

With my love, Katie


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Instant Pot Collard Greens, Potatoes and Sausage




Hi all!

This meal is a favorite. It's a fast, staple meal I developed over quarantine. It's taco kit easy, but even more comfort food-y. It's pretty healthy too! Instead of regular sausage, I usually buy chicken sausage. One of my favorites is chorizo chicken sausage. It goes so perfectly with the collard greens and potatoes to add a kick of spice to the meal! I hope you try this and enjoy!


 

Ingredients

  • Collard Greens (either a bag of prepared chopped collard greens or one bunch, large stems removed and chopped)
  • 8 ounces potatoes, skin on, cubed (red, gold or russet all work well)
  • 2 cups chicken broth
  • 2 tablespoons olive oil
  • 1/4 cup white wine vinegar, plus more to taste
  • 1/2 tablespoon kosher salt, plus more to taste
  • pepper to taste
  • 1/2 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon sweet paprika (regular or smoked paprika also work well)
  • 1 package chicken sausage, chorizo chicken sausage works well

Directions

1.) Combine all ingredients except sausage in the instant pot. Stir to combine and cook on high pressure for 25 minutes with 10 minutes natural release.

2.) While collard greens are spending their 10 minutes of natural release cut the chicken sausage into coins. Heat a dash of olive oil over medium high heat on the stovetop and cook the chicken sausage until warmed through.

3.) Taste the collard greens and adjust seasoning with white wine vinegar, salt and pepper to taste. Serve immediately and enjoy!


I hope you try out this recipe, it's such a quick and easy meal but absolutely delicious!

With my love, Katie

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