Tag archive for "Norene Gilletz"

No-Fry Sweet Potato Latkes on Chanuka

hanukka recipes and tablesettings, kosher appetizer recipes, kosher recipes, kosher thanksgiving recipes, kosher vegetable recipes

No-Fry Sweet Potato Latkes on Chanuka

4 Comments 29 November 2011

You don’t have to feel like you gained 10 pounds this Hanuka. Try these low fat healthy sweet potato latkes and enjoy every minute of  Hanuka with your kids. Try to sneak in whole wheat pastry flour instead of the white flour and this may become an all year round treat for your family!

My sister in law made  this great latkes version and she found that it worked better on parchment paper rather than tin foil.

No-Fry Latkes with special permission by Norene Gilletz from her fabulous cookbook Healthy Helpings.


One no-fry latke contains just 1 gram of fat, compared to 2.7 grams for the fried version!

  • 1 very large sweet potato,plus 2 Idaho potatoes
  • 4 tsp. canola or vegetable oil, divided
  • 1 medium onion
  • 1 clove garlic, if desired
  • 1 tbsp. fresh dill (or 1 tsp. dried)
  • 1 egg & 2 egg whites (or 2 eggs),lightly beaten
  • 1/4 c. flour (white or whole wheat)
  • 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/4 tsp. pepper

*1. Place oven racks on the lowest and middle positions in your oven. Preheat oven to 450°F. Line 2 baking sheets with parchment paper. Spray each sheet of parchment paper lightly with non-stick spray, then brush each sheet with 1 tsp. of oil. (This provides a crispy exterior to the latke.)

2. Peel potatoes or scrub them well if you don’t want to peel them. Grate potatoes. (The processor does this quickly.) Transfer them to another bowl. Use the processor to finely mince onion, garlic and dill. Add potatoes, egg, egg whites and remaining 2 tsp. of oil to the processor. Mix using quick on/off turns. Add remaining ingredients and mix briefly. If over-processed, potatoes will be too fine.

3. Drop mixture by rounded spoonfuls onto prepared baking sheets. Flatten slightly with the back of the spoon to form latkes. Bake uncovered at 450°F for 10 minutes, or until bottoms are nicely browned and crispy. Turn latkes over. Transfer pan from the upper rack to the lower rack and vice versa. Bake about 8 to 10 minutes longer, or until brown. Best when served immediately.

*Note: Alternatively, line the pan with parchment paper, such as Chefs Select. Bake uncovered at 425°F for 12 minutes. Ensure the paper does not extend beyond the baking sheet or touch the walls of the oven.

Yield: 2 dozen medium latkes or 6 dozen minis.

Serve with applesauce, low-fat sour cream or yogurt topped with minced lox and chives. Latkes freeze well.

Nutritional Information:

36 calories per medium latke, 1 g fat (0.1 saturated), 9 mg cholesterol, 1 g protein, 6 g carbohydrate, 92 mg sodium, 143 mg potassium, trace iron, <1 g fiber, 10 mg calcium.


Prepare latkes as directed above, but use 4 or 5 medium Idaho potatoes (2 lb./1 kg.). One latke contains 50 calories, 1.3 g fat and 18 mg cholesterol.

Norene Gilletz is a cookbook author and food writer based in Toronto, Canada. Her world revolves around food! For more information about Norene’s kosher cookbooks, visit www.gourmania.com.

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Citrus Roasted Turkey for Your Holiday Guests

kosher meat recipes, kosher recipes

Citrus Roasted Turkey for Your Holiday Guests

No Comments 10 November 2010

Citrus Roast Turkey

by Norene Gilletz

Norene Gilletz is the leading author of Kosher cookbooks in Canada.Norene is a Certified Culinary Professional (CCP) with the International Association of Culinary Professionals (IACP).
It’s turkey thyme! The zesty blend of citrus fruit, garlic, and herbs will impart a fabulous flavor to your turkey. This is excellent with cranberry sauce for Thanksgiving, Chanuka, Passover, or any holiday celebration!


  • 4 cloves garlic
  • 1/4 cup orange or mixed fruit marmalade (preferably all-fruit)
  • Juice of 1 large orange, about 1/4 cup (reserve the rind)
  • Juice of 1/2 a large lemon, about 2 Tbsp (reserve the rind)
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp honey
  • 2 tsp Kosher salt
  • 1 tsp freshly ground black pepper
  • 1 Tbsp paprika
  • 1 tsp dried thyme
  • 12 to 14 lb (5.4 to 6.4 kg) turkey
  • 4 stalks celery, cut into chunks

Directions for this Kosher Recipe

1. In a food processor fitted with the steel blade, drop the garlic through the feed tube while the motor is running; process until minced. Add the marmalade, orange juice, lemon juice, olive oil, honey, salt, pepper, paprika, and thyme; process until blended, about 8 to 10 seconds. (The marinade can be prepared in advance and refrigerated, covered, for up to 2 days.)

2. Rinse the turkey well and pat dry. Trim excess fat and remove the giblets from the cavity.  Place the turkey, breast-side up, on a rack in a large roasting pan. Loosen the skin but don’t remove it. Rub the marinade over the turkey, inside the cavity, and under the skin. Pour any of the remaining marinade into the pan. Place the celery and reserved orange and lemon rinds inside the cavity of the turkey.

3. Cover the pan and refrigerate the turkey overnight (or up to 2 days), basting occasionally. Remove the turkey from the refrigerator about 30 minutes before cooking.

4. Preheat the oven to 325°F. The turkey will take a total of 3 1/2 to 3 3/4 hours to cook. Cover the pan loosely with foil and roast the turkey for 1 1/2 hours. Remove the foil and continue cooking the turkey for 2 to 2 1/4 hours longer, basting occasionally. If it gets too brown, cover loosely with foil. When done, the juices will run clear when pierced and a meat thermometer, inserted into the thickest part of the breast, should register 165 to 170°F.

5. Let turkey stand for 20 minutes before carving. Discard the celery, and orange and lemon rinds. Serve the turkey with defatted pan juices and All-Fruit Cranberry Sauce (Norene’s Healthy Kitchen page 102).

Yield: 16 servings. Keeps for up to 3 to 4 days in the refrigerator; reheats well. Freezes well for up to 4 months.

Recipe Courtesy of : Norenes Healthy Kitchen

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