Health & Fitness

By Leslie Rice Hart


Here are two recipes from my former client and good friend, Amy Berwald. One of Amy’s hobbies is cooking and making up new and delicious recipes. She wanted to share these scrumptious yet easy holiday dishes with Beauty News Readers. Happy Holidays!

Chanukah Sweet Potato Latkes

Preparation Time: 30-40 minutes

Potato Latkes are a traditional Chanukah treat. These treats make an excellent side dish to a holiday meal or you can serve them with a salad for a light dinner. Serve Apple Sauce on the side.

1 Pound Sweet Potatoes (3-4 med sized) peeled and grated coarsely
2 Green Onions or 1 leek (depending on your preference) cleaned and small diced
2 Large Organic Eggs, lightly beat
1 ½ teaspoons Salt
Black pepper to your taste
Vegetable Oil

Create a mixture using sweet potatoes, green onions/leeks, eggs, salt and pepper. Mix together and allow to sit together for 30 minutes in refrigerator.

In a large frying pan, heat ¼ inch of oil on medium heat until the oil is hot but not smoking. Using an ice cream scooper, scoop the mixture and then flatten it in your hands. Add the flattened latkes to the oil and cook 1-2 minutes on each side or until golden brown. Do this in batches so you do not overcrowd the pan. Add more oil as necessary between batches and allow the temperature to rise before adding latkes. Drain on paper towels and enjoy!

*** For a sweet change on this recipe, omit the leeks/green onions and replace with 1 tsp cinnamon and ¼ cup brown sugar. Sprinkle with confectioners sugar after they cool***

Easy Shrimp Oreganata

Italians traditionally eat a 7 course fish dinner on Christmas Eve. This is a very easy dish that you can make ahead of time and bring it to a party to bake when you arrive. Your friends and family will not be disappointed. The trick is to use a pretty baking dish that you can serve in as well.

1 Cup Bread Crumbs (pre-packed are fine but toasted and crumbled from a loaf of crusty Italian bread is best!)
3 Cloves Garlic, minced
1 Tbsp Dried Oregano leaves
2 Tbsp Olive Oil
2 Lemons; grate 1 rind finely and juice, cut 1 in pieces for serving
½ Stick Butter, room temperature
¼ Cup Parmesan Cheese, grated (optional)
Salt and Pepper to taste
2 Pounds Medium Shrimp, cleaned and de-veined

In a mixing bowl combine bread crumbs, minced garlic, oregano, lemon rind, ½ of the lemon juice, olive oil (you want the mixture to be damp, not wet, add more or less depending on the bread crumbs) and salt and pepper to taste. Using ½ of the butter, coat the bottom of a large and presentable baking dish. Arrange the cleaned shrimp so that they are all touching each other, they will shrink in the cooking process. Cover the shrimp with the mixture; pack it down tightly into the baking pan. If you opt to add parmesan cheese, sprinkle before baking. Dab the rest of the butter evenly around the baking dish. Bake at 400 degrees for 10 minutes. Serve with Lemon Wedges.

Originally published December 2005



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