"Everyone loves Hanukkah the colorful candles, the traditional songs, the gifts, and, of course, the potato latkes. Yet holiday cooking often means excess all that frying, high carbs, and lots of sour cream. Interestingly, the Hanukkah miracle highlights olive oil, which originated in the eastern Mediterranean, and not potatoes. They were unknown in the Holy Land until long after the discovery of the New World. Making potato latkes for Hanukkah became popular through the influence of European Jews."
"Fortunately, we can create delicious, healthier Hanukkah celebrations by emphasizing Mediterranean specialties, such as stews featuring pulses and vegetables. Even potatoes can be enjoyed guilt-free when roasted or prepared as lighter latkes. This Hanukkah, we plan to make potato and leek latkes with sun-dried tomato tapenade and harissa roasted potatoes. We will also prepare Southern Italian giambotta, a hearty vegetable medley with chickpeas and potatoes; and Sicilian caponata, a sweet-and-sour eggplant dish in an olive-caper sauce."
Hanukkah traditions include colorful candles, songs, gifts and potato latkes, but holiday cooking often involves excessive frying, high carbohydrates, and heavy sour cream. The Hanukkah miracle centers on olive oil, native to the eastern Mediterranean, while potatoes arrived in the Holy Land after the discovery of the New World. Potato latkes gained popularity through European Jewish influence. Mediterranean specialties such as stews with pulses and vegetables offer healthier alternatives. Potatoes can be prepared guilt-free when roasted or made into lighter latkes. Planned dishes include potato-and-leek latkes with sun-dried tomato tapenade, harissa-roasted potatoes, Southern Italian giambotta, and Sicilian caponata. A vegan latke recipe yields 15 latkes.
Read at www.ocregister.com
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