Celeriac Puree with White Cheddar Cheese and Roasted Garlic

Celeriac may just be one of those things you've walked right past in the produce department of your grocery store. It's a beastly looking thing; a big dirty ball of gnarly looking roots. It is also called Celery Root yet has nothing to do with celery at all. Well, I'm here to tell you that next time you see one grab it because they are so delicious. They are not as intimidating as they look and are simpler to peel and dice than a winter squash. The celeriac on its own is quite mild and the flavors I used really give it life. But you can prepare them as simple as you would mashed potatoes or go all out for the holidays, spare no expense drizzling it with white truffle oil. It's all up to you because celeriac is a wonderful blank canvas to use. This preparation is somewhere in between though the photo shows it with an added drizzle of white truffle oil. The puree is a wonderful combination of the earthy taste of roasted garlic combined with the sharpness of white cheddar cheese and is a perfect dish for you holiday table. I hope you enjoy.

Celeriac Puree with White Cheddar Cheese and Roasted Garlic

Ingredients:

6 cups celeriac, peeled and diced

1 head garlic, sliced in half

1 tsp. olive oil

2 Tbsp. 2% milk (or any)

2 Tbsp. reduced fat sour cream

3/4 cup white cheddar cheese, shredded

salt and pepper

vegetable spray

Preheat oven to 400'

To clean the celeriac begin by slicing off the root end and the top. Using a vegetable peeler, remove the skin. Rinse in cool water and dice 1/2" into cubes. Lightly coat the bottom of a large sauce pan with vegetable spray and transfer the celeriac into the pot. Cook on medium high heat, stirring occasionally, for about 10 minutes. Add water to cover and bring to a boil on high heat. Reduce heat and simmer the celeriac for about 25 to 30 minutes until tender. Drain and reserve cooking liquid to use later.

While the celeriac is simmering place both halves of garlic on a small sheet of aluminum foil. Drizzle them with the olive oil and season with salt and pepper if desired. Close the foil and roast for about 30 minutes or until tender.

Place the roasted garlic, celeriac, milk and sour cream in the bowl of a food processor. Pulse to puree, adding a tablespoon of cooking liquid at a time until desired consistency is reached. Add the cheddar and pulse to combine.

Nutrition Facts

8 - 1/2 Cup Servings

Amount Per Serving

Calories 88.6

Total Fat 4.5 g

Saturated Fat 2.8 g

Polyunsaturated Fat 0.3 g

Monounsaturated Fat 1.3 g

Cholesterol 12.8 mg

Sodium 140.8 mg

Potassium 36.3 mg

Total Carbohydrate 8.4 g

Dietary Fiber 1.5 g

Sugars 0.2 g

Protein 4.2 g

Roasted Beets with Orange Butter and Dill

I think beets are a funny kind of root vegetable, either you love them or you hate them. I happen to love them. Beets have some great nutritional value also. They are low on the glycemic index and are low in calories. They are high in fiber and are a rich source of Omega-3 fatty acids, vitamin C, folate and iron. So, beets are good for you, too. The downside of beets is that they are almost all natural sugar. But for me, the benefits outweigh the drawbacks and since it is considered the healthiest to eat the colors of the rainbow I do include these beautiful red jewels in my diet occasionally. If you normally don't eat beets, as with any new food I suggest that you test after eating them to see if your blood glucose levels were affected. The beet tops are not used in this recipe but you shouldn't waste them. They can be sauteed on their own in a little olive oil and are wonderful. This beet recipe is based on how my grandmother used to prepare them. Beets pair so well with orange and dill and this is my updated version using the classic flavor combinations. I hope you enjoy.

Roasted Beets with Orange Butter and Dill

Ingredients:

1 lb. beets, without tops (yields 2 cups sliced after roasting)

1 Tbsp. unsalted butter

2 Tbsp. fresh orange juice

1 1/2 Tbsp. orange zest, grated

1/4 cup water

1 Tbsp. fresh dill, chopped

Preheat oven to 400'

Line a small sheet pan with aluminum foil. To prepare the whole beets trim off the entire root end and trim the stem end leaving about 1/2" of stem. Rinse well in cool water and pat dry. Place whole beets on sheet pan and roast at least 50 to 60 minutes or until tender, depending on the size of your beets. When a knife is inserted and it comes out easily they are done. Cool enough to handle. When cooled peel off the outer skin and discard. It should come off with ease if the beets are tender enough. Thinly slice the beets.

Preheat a large saute pan on medium high heat. Add the butter, orange juice and zest. Add the beets and toss to coat. Pour in the water, stir the beets and let the water evaporate, about 2 minutes, and all the beets will be glazed with the orange butter. Add the fresh dill at the very last moment.

Nutrition Facts

4 - 1/2 Cup Servings

Amount Per Serving

Calories 60.4

Total Fat 3.0 g

Saturated Fat 1.8 g

Polyunsaturated Fat 0.2 g

Monounsaturated Fat 0.9 g

Cholesterol 7.8 mg

Sodium 53.7 mg

Potassium 243.3 mg

Total Carbohydrate 7.9 g

Dietary Fiber 2.2 g

Sugars 5.3 g

Protein 1.2 g

Sweet and Spicy Mixed Nuts

A quick recipe for a gift or a little snack for yourself, these Sweet and Spicy Mixed Nuts will delight your taste buds. You can make them as spicy as you like or leave them as is for a mild heat. I hope you enjoy.

Sweet and Spicy Mixed Nuts

Ingredients:

1/4 cup unsalted butter

1/4 tsp. cayenne pepper (or to taste)

1/4 tsp. kosher or sea salt

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 cup Splenda

1 cup pecans

1 cup hazelnuts

1 cup walnuts

Or use your favorite combination of nuts to equal 3 cups.

Preheat oven to 400'

Melt the butter and add the cayenne pepper, salt, garlic and onion powders and stir. Stir in the Splenda. Spread the nuts out on a sheet pan and mix them together. Pour the butter mixture over them and and toss to coat all of the nuts. Roast in oven for about 10 minutes, watching carefully as they can burn quickly. Remove and set aside to cool. Stir to blend and store in airtight container.

Nutrition Facts

12 - 1/4 Cup Servings

Amount Per Serving

Calories 234.2

Total Fat 23.8 g

Saturated Fat 4.1 g

Polyunsaturated Fat 7.7 g

Monounsaturated Fat 10.8 g

Cholesterol 10.4 mg

Sodium 49.3 mg

Potassium 161.6 mg

Total Carbohydrate 5.9 g

Dietary Fiber 2.6 g

Sugars 1.2 g

Protein 4.1 g

Nana's Latkes Lightened

This recipe was originally made by my Nana-in-law, who I dearly loved, but of course the mandatory potatoes were used then. It was the most delicious recipe for potato pancakes I had ever tasted and I've always treasured her original recipe as a family heirloom. I remember stacks of those crispy brown pancakes with the heavenly just fried aroma filling the house. It was an all day event, traditional at Hanukkah when the entire family gathered together to celebrate the festival of light. Times have changed and potato pancakes just can't be potato pancakes anymore. So, I took the basic structure of her recipe and lightened it up. I used spaghetti squash in place of the grated potatoes and used just a bit of matzo meal. The rest is pretty much the same with the exception of my new addition of a little flax meal. Something happened when I mixed the nutty tasting flax meal with the sweet spaghetti squash. Combined it definitely gave them a potato-ish taste. I had tested several different versions, and used all kinds of ingredients and was happily surprised at how nicely these came out. I also chose to bake them. I tried frying them in the mandatory oil but it only produced a soggy and very oily product. Not what I was looking for at all. I am pleased with the final outcome and I think you will be as well. Serve them as you would any potato pancake, with apple sauce or sour cream on the side. I hope you enjoy.

Nana's Latkes Lightened

Ingredients:

2 3/4 cup spaghetti squash, roasted and removed from skin (about a 3 lb. squash)

1 tsp. olive oil

1 egg, lightly beaten

2 Tbsp. flax meal

2 Tbsp. matzo meal

1 1/2 tsp. baking powder

1 1/2 tsp. onion powder

1 Tbsp. chives (optional)

vegetable spray

salt and pepper

Preheat oven to 400'.

To roast squash begin by carefully cutting it in half lengthwise and scooping out seeds. You can reserve them and toast them later. Drizzle the olive oil on the cut sides of the squash and season with salt and pepper if desired. Place them, cut side down, on a sheet pan and pierce the outside skin with a knife several times. Roast for about 40 minutes to 1 hour or until a knife inserted comes out easily and they are tender. Set aside to cool. When cool enough to handle remove spaghetti strands by raking with a fork from end to end. Set aside.

To prepare the latkes place the strands of spaghetti squash in a large bowl and add the egg, flax meal, matzo meal, baking powder, onion powder and chives. Blend together with a fork so it stays light and fluffy.

Drop by lightly packed 1/4 cup on a sheet pan that has been lightly coated with vegetable spray. Gently flatten to a pancake shape. Lightly coat the tops of the latkes with vegetable spray. You should have a dozen latkes by this measure.

Bake for 14 to 16 minutes until golden brown on the bottom and carefully flip over with a spatula. If they are still too soft cook for another few minutes first. Bake for an additional 14 to 16 minutes. Cool on a rack or serve right away with no sugar added apple sauce or low fat sour cream if desired.

Nutrition Facts

12 Servings

Amount Per Serving

Calories 29.1

Total Fat 1.3 g

Saturated Fat 0.2 g

Polyunsaturated Fat 0.1 g

Monounsaturated Fat 0.4 g

Cholesterol 17.7 mg

Sodium 72.6 mg

Potassium 48.0 mg

Total Carbohydrate 3.8 g

Dietary Fiber 0.9

Sugars 0.9 g

Protein 1.1 g

Chocolate Almond Joy to the World

Loosely based on the classic candy favorite , these rich chocolate gems with coconut and almond will thrill you just the same. Perfect for any holiday celebration table, family and friends will be overjoyed. With a festive wintry look and less than 5 grams net carbohydrates in each piece you'll be happy to not only serve them but to partake in eating them as well. I used unsweetened dark cocoa powder and Smokehouse salted almonds for a big flavor punch but you can use whatever you prefer to your tastes. I hope you enjoy.

Chocolate Almond Joy to the World

Ingredients:

4 ounces unsweetened bakers chocolate (4 squares)

1 1/2 cups Splenda

1 1/2 cups heavy cream

1/4 cup unsweetened cocoa powder

1/4 tsp. vanilla extract

1 1/2 cups + 3/4 cup sweetened shredded coconut

48 + 36 whole almonds, lightly crush the 48 and reserve the rest whole

Finely chop the unsweetened bakers chocolate and place in a medium bowl with the Splenda. Heat cream in a small sauce pan on low. Whisk in the cocoa powder when it begins to bubble. Pour over the chopped chocolate and Splenda. Stir to melt the chopped chocolate and blend all the ingredients well. Stir in the vanilla extract. Fold in 1 1/2 cups of shredded coconut and the crushed almonds. Cover and refrigerate overnight to solidify.

The next day roll out 36 balls by the tablespoonful in the palm of your hand. Place them on a wax paper lined sheet pan so they do not stick. When they are all rolled out begin rolling one side in the remaining coconut and place a whole almond in the center and gently press down to slightly flatten candy. Repeat process for all. Refrigerate for about 1 to 2 more hours to chill thoroughly.

Nutrition Facts

36 Servings

Amount Per Serving

Calories 96.9

Total Fat 8.8 g

Saturated Fat 5.2 g

Polyunsaturated Fat 0.6 g

Monounsaturated Fat 2.6 g

Cholesterol 13.6 mg

Sodium 20.5 mg

Potassium 82.6 mg

Total Carbohydrate 6.2 g

Dietary Fiber 1.3 g

Sugars 0.2 g

Protein 1.5 g