Posts for Tag : Snack

Ukrainian Potato Latkes  0

 June 17, 2014
Potato Latkes

I know that I recently posted another Ukrainian recipe for Borscht but this one is in a totally different category so I am not really being redundant.  Latkes

These are so good (and bad, addictive bad). Just one of the many ways that you can prepare potatoes. They’re like chips on the outside and french fries on the inside. Definitly a crowd pleaser. Ukrainian Latkes

This recipe wasn’t completely my idea to make so I will not take all the credit or the blame. My family is full of potato lovers but I have two sisters who are major fans. This potato recipe just happens to be inspired by the latkes that they used to eat. This was their doing.  Crispy Latkes

I could almost say that my entire family loves these but that is not completely true. My picky brother saw me adding onions and even though they are undetectable once you have fried them he wouldn’t even try a bite. He has an unnatural fear of onions. I keep telling him that there are onions in everything, including most of his favorite foods, but it doesn’t help. This isn’t a recipe that I feel the need to force on him. Mostly because I know that if he tried it he would love them and want to eat them all. It is better this way. More for everyone else.

 

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Ukrainian Potato Latkes

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: about 10

Ukrainian Potato Latkes

Ingredients

  • 3 medium potatos, washed and peeled.
  • 1/2 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 eggs
  • 1/2 cup oil for frying

Instructions

  1. First, grate the potatoes with a cheese grater (I cheated by shredding my potatoes in my food processor). If shredding by hand, put the potato shreds in a large bowl of water as you shred to prevent them from oxidizing (turning brown).
  2. Mix onions and potatoes together in a large bowl. Pour out onto a large clean towel and wrap up tightly. Wring as much of the liquid as possible.
  3. Combine garlic, eggs, salt, and pepper with onions and potatoes and stir well.
  4. Heat oil in a medium skillet over medium high heat until it is hot but not smoking. Carefully drop spoons of potato mixture, about 3 tablespoons, into oil and spread out with back of spoon. Cook on each side until golden brown, about 5 minutes.
  5. Remove to plate lined with paper towels to absorb excess oil. Serve immediately with greek yogurt or your favorite dipping sauce.

Notes

Optionally, you can add a few tablespoons of flour to help your latkes stay together better if they seem to be separating too much.

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Potato Latkes Gringalicious.com

 

Healthy Spunky Monkey Oatmeal Muffins  2

 June 11, 2014
muffin

So, Ben & Jerry make this awesome ice cream flavor called chunky monkey, maybe you’ve heard of it. I think it is a fitting title because any monkey that eats that will, in fact, be chunky. I’m not saying it isn’t worth it, I love ice cream, but sometimes monkeys need to be a little less chunky and a little more energetic, or spunky, you know?
muffins (2)

I was going for a super healthy banana and peanut butter snack muffin and the chocolate kind of just found its way in there. I tried, okay? That seems to happen a lot around here.

muffins (3)

These may not be as healthy as planned, but they are still pretty good for you. No refined sugar or flour. The yogurt and peanut butter add some healthy protein and the oatmeal and whole wheat flour add fiber. They would make a great quick breakfast or on the go energy snack. They are also good for kids when they need something to tide them over until dinner or when they are playing hard.

muffins

 They are moist and perfectly dense with bites of chocolate here and there. Try them cold, they’re awesome that way.

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Healthy Spunky Monkey Oatmeal Muffins

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 12

Healthy Spunky Monkey Oatmeal Muffins

Ingredients

  • 3/4 cups creamy or chunky peanut butter
  • 3 medium bananas
  • 1 cup raw sugar
  • 2 eggs
  • 1/4 cup milk
  • 1 cup plain non-fat or Greek yogurt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 2 teaspoons vanilla extract
  • 1 cup whole wheat flour
  • 1 1/2 cups oatmeal
  • 4oz.(100g) semi-sweet dark chocolate chips or chunks, about 1/2 cup
  • Toppings:
  • 4oz.(100g) semi-sweet dark chocolate chips or chunks, about 1/2 cup
  • 1 tablespoon butter

Instructions

  1. Pre-heat oven to 350 degrees F(180 C). In medium bowl, use a fork to mash banana with sugar and peanut butter. Add eggs one at a time. Add all other ingredients and mix well.
  2. Divide into two muffin tins, greased or lined with muffin liners. Bake for 30-40 minutes until toothpick comes out clean. Remove from oven and place on cooling rack until cooled.
  3. Melt chocolate and butter in a double broiler or microwave and drizzle over muffins. You can use a pastry bag or do what I did and just drizzle with a fork.
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Soft and Chewy Walnut White Chocolate Chunk Chocolate Cookies  0

 June 4, 2014
Soft and Chewy Walnut White Chocolate Chunk Chocolate Cookies (2)

The internet is so amazing, isn’t it? Starting this blog has been so enlightening about other countries. I have had people from all over the world reading my blog. Some from countries that I have never even heard of. I didn’t even know that they had internet in Guam, did you?

Soft and Chewy Walnut White Chocolate Chunk Chocolate Cookies

 I have been trying to imagine what it would have been like not having internet for the last 9 months (Wow, has it really been that long?) and I can’t do it. My family and I have been in Chile for 9 months and it has been an amazing experience filled with many new friends.

Soft and Chewy Walnut White Chocolate Chunk Chocolate Cookies (6)

I can’t even explain how much I miss everyone back in the States though, including my older sister who, I recently found out, is going to make me an auntie soon. We have moved around a lot for the past three years but having access to modern technology helps to make it not feel like we are that far apart.

Soft and Chewy Walnut White Chocolate Chunk Chocolate Cookies (4)

What must it have been like for people to move away from family and friends before phones? I have new appreciation for all of the pilgrims and immigrants that I have read about in history. Moving away from everyone and everything that they knew without the ability to Skype their cousin or use GPS to find their way if they got lost, they must have been really brave people.

Soft and Chewy Walnut White Chocolate Chunk Chocolate Cookies (3)

I had a request from my grandmother to put this recipe on my blog. I made these cookies while she was visiting recently and she wanted the recipe.

When I make these I have to do a few variations because some of my family doesn’t like nuts in them, some like only nuts, and some like both. It can be challenging to keep up with all of the different tastes. I think they are best with it all, but it is likely that you have picky eaters also so feel free to skip nuts, white chocolate, or both

Soft and Chewy Walnut White Chocolate Chunk Chocolate Cookies (2)-

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Soft and Chewy Walnut White Chocolate Chunk Chocolate Cookies

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: about 3 dozen

Soft and Chewy Walnut White Chocolate Chunk Chocolate Cookies

Ingredients

  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 1 cup baking cocoa
  • 250 grams chopped white chocolate or 1 1/2 cups white chocolate chips
  • 1 cup walnuts, chopped (optional)

Instructions

  1. Cream butter with sugar in bowl of electric mixer or large mixing bowl. Beat in eggs well. Scrape sides of bowl and add vanilla, soda, and salt. Last, add cocoa and flour and mix until dough forms.
  2. Pre-heat oven to 350 degrees F (180 C). Roll dough into balls about the size of golf balls and place on parchment lined baking sheet about 2 inches apart. (If your butter was too soft the dough might be sticky. You can use a spoon and just drop spoonfuls, or just deal with having messy fingers while rolling balls.)
  3. Bake for 8-10 minutes until the first cracks start to appear on edges. Remove to cooling rack and cool for at least 5 minutes before serving.
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