Two nights ago I made up a big batch of bean and kale soup to eat for lunch throughout the week.
Super simple, and I like making the effort to eat less meat-centric meals more often.
- sauteed garlic and onion in olive oil
- added kale, red beans and white beans, sage
- add vegetable stock, garlic powder, salt and pepper
- simmer as long as you want
Then last night, in an effort to honor Chanukah and stay on the lighter side of things, Mom made a twist on a latka involving a cast iron skillet and shredded zucchini. (Along with brisket of course)
Shredded zucchini, potato, egg, salt, pepper, garlic, oregano, Parmesan (I’m sure I’m forgetting a few other things) were mixed together after the zucchini and potato were properly drained. Then they were squished into a hot, oiled pan and crisped up a bit before being put into the oven for finishing.
Its always nice to have a meal cooked for you, especially on a holiday. Along with the franken-latka we enjoyed this really great wine that my sister had picked up for my birthday.
Food always tastes better with wine, right?