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Real RECIPES from Aviva Goldfarb
The Six O'Clock Scramble
CEO & mompreneur

December

Here are some of my favorite recipes for the holidays.

Sweet Potato Pancakes (Hanukkah Latkes)

Prep (20 minutes) + Cook (20 minutes)
Makes 16 pancakes, or 4 servings

In my family, latkes are one of the best parts of celebrating Hanukkah. These modern potato pancakes have a terrific blend of flavors and a nice crunchy texture without all the oil. If you make the batter ahead of time, refrigerate it until you are ready to cook them, and drain the excess liquid from the bowl before frying them. Serve the pancakes with a green salad with dried cranberries and shredded or grated Parmesan cheese. For a heartier meal, serve them with scrambled eggs.

1 large sweet potato
1 large white potato
1 medium yellow onion
2 eggs, lightly beaten
1/2 cup flour
1 tsp. salt
1/4 tsp. cayenne pepper (optional)
6 Tbsp. vegetable oil, divided
1 cup nonfat or low fat sour cream (optional for serving)
1 cup naturally sweetened applesauce (optional for serving)

Using a hand grater, coarsely grate the potatoes and finely dice or grate the onion. Drain the vegetables then wrap them in a clean dish towel for a minute or two to get the excess water out. Transfer the grated vegetables to a large bowl. Stir in the beaten eggs. Thoroughly mix in the flour, salt and cayenne pepper (optional). (Prepare the eggs and salad now, if you are serving them. The eggs can cook while the potato pancakes cook.)

Preheat the oven to 250 degrees and line a baking sheet with foil. In a large nonstick skillet, heat 2 Tbsp. oil over medium to medium-high heat. When the oil is hot, scoop in spoonfuls of the potato pancake mixture and flatten them with the spoon or a spatula. Cook the pancakes for several minutes per side until they are browned. After each batch, add 1 - 2 Tbsp. oil to the pan and let it heat for a minute or two, to keep the pancakes browning nicely. If they start to get too browned on the outside before the middle is cooked, reduce the heat. Transfer the cooked pancakes to the baking sheet and keep them warm in the oven while the rest cook. Serve them topped with the sour cream and applesauce (or dipped in ketchup, as our kids like them!)

Side Dish suggestion: For fluffy scrambled eggs, beat 6 eggs with 1 heaping Tbsp. plain yogurt or sour cream, and 1 heaping Tbsp. cottage cheese until thoroughly combined. In a medium-sized nonstick skillet, melt 1 Tbsp. butter or margarine. Add the eggs and cook them over medium-low heat, stirring occasionally, until they are just firm and still fluffy. Season them with salt to taste and serve.

Nutritional Information per serving (% based upon daily values):
Calories 300, Total Fat 16g, 26%, Saturated Fat 2g, 10%, Cholesterol 110mg, 36%, Sodium 620mg, 26%, Total Carbohydrate 32g, 10%, Dietary Fiber 4g,12%, Protein 6g, Sugar 8g

Sweet Harvest Baked Chicken

Prep (15 minutes) + Cook (75 minutes)
6 servings

This is the most delectable chicken, perfect for a family dinner or for company. It's a favorite in the home of our friends Elizabeth Cullen and Stephen Chertkof, who shared the recipe with me. Serve it with steamed broccoli with olive oil and grated Parmesan cheese and with brown or white rice.

1 whole chicken, cut up, or 8-12 chicken pieces (about 4 lbs. total)
2 carrots, thinly sliced
1/2 yellow onion, sliced
1/3 cup pitted prunes
1/2 cup dried apricots
1/4 cup canola or vegetable oil
1/2 cup honey
1/2 cup low sodium chicken broth
1/4 cup white wine (or use additional broth)
2 tsp. dried tarragon

Preheat the oven to 400 degrees. Put the chicken, carrots, onions, prunes, and apricots in a large roasting or baking pan.

In a large measuring cup or bowl, combine the oil, honey, broth and wine. Pour the sauce over the chicken, and top it with the tarragon.

Bake the chicken for 30 minutes, then reduce the heat to 350 and bake it for 45 more minutes or until the chicken thighs are fully cooked. (Meanwhile, prepare the broccoli and rice, if you are serving them.) For browner chicken, put the pan under the broiler, about 5 inches from the heat source, for the final 5 minutes of cooking. Serve it immediately or refrigerate it for up to 2 days or freeze it for up to 3 months.

Tip: If you have leftover chicken, you can cut it up over greens for an easy lunch or dinner salad tomorrow. Add crumbled cheese, diced orange and walnuts for a satisfying meal.

Side Dish suggestion: To make the broccoli, steam 1 lb. broccoli, cut into spears, until tender, about 7 - 10 minutes. Drain the broccoli and toss it immediately with 1 Tbsp. olive oil and 1 - 2 Tbsp. grated Parmesan cheese.

Side Dish suggestion: Prepare 1 - 2 cups quick-cooking brown (we like Uncle Ben's) or regular white rice according to the package directions.

Nutritional Information per serving (% based upon daily values):
Calories 430, Total Fat 18g, 28%, Saturated Fat 3.5g, 18%, Cholesterol 115mg, 38%, Sodium 170mg, 7%, Total Carbohydrate 40g, 13%, Dietary Fiber 2g, 8%, Sugar 34g, Protein 30g

Broiled White Fish with Lemon, Tomatoes and Olives

Prep + Cook = 20 minutes
4 servings

This is my father in law, Mark Goldfarb's, fantastic preparation for fish. You won't believe how flavorful and elegant it is for such little effort. Serve it with potato gnocchi and steamed green beans.

1 lb. walleye, bluefish, catfish or other thick white fish fillets
1 Tbsp. olive oil
1 ½ tsp. minced garlic (2 - 3 cloves)
¼ tsp. salt, or to taste
⅛ tsp. black pepper, or to taste
1 lemon, thinly sliced
1 cup cherry tomatoes, halved or quartered (or any tomatoes, even canned diced tomatoes)
½ cup pitted kalamata olives

Preheat the broiler and put the rack about 5 or 6 inches from the top of the oven. (Start the gnocchi, if you are serving it.) Lay the fish, skin side down, in a medium baking dish or on a foil-lined baking sheet. Brush the oil and garlic evenly over the top of the fish, season it with salt and pepper, and lay the lemon slices evenly on top of the fish. Scatter the tomatoes and olives on top of and around the fish. Broil the fish for 10 - 12 minutes until it is cooked through and flakes easily. (Meanwhile, prepare the green beans.) Serve it immediately.

Scramble Flavor Booster: Top the cooked fish with 2 Tbsp. chopped fresh parsley, and/or use extra kalamata olives and freshly ground black pepper.

Tip: Walleye is a freshwater fish, usually found in the Northern U.S. and in Canada.

Side Dish suggestion: Cook 1 pkg. of gnocchi according to the package directions. Drain and toss it with 1 - 2 Tbsp. olive oil.

Side Dish suggestion: Steam green beans for 8 - 10 minutes to desired tenderness. Drain and serve them plain or seasoned with salt and pepper or drizzled with fresh lemon juice.

Nutritional Information per serving (% based upon daily values):
Calories 220, Total Fat 12.5g, 19%, Saturated Fat 0.5g, 3%, Cholesterol 80mg, 27%, Sodium 740mg, 31%, Total Carbohydrate 6g, 2% Dietary Fiber 3g, 12% Sugar 1g, Protein 20g

November

Spicy Seafood Stew

Prep + Cook = 30 minutes
4 servings

With this quick and lovely stew, all you need to do is make rice and you have your whole dinner in a bowl. So convenient and satisfying!

2 Tbsp. olive oil
1 red bell pepper, chopped
1 yellow onion, chopped
3 stalks celery, thinly sliced (about 1 cup)
28 oz. tomato sauce
15 oz. diced tomatoes with green chilies, partially drained
1/4 tsp. crushed red pepper flakes (optional)
1 lb. seafood blend (such as calamari, scallops and peeled and deveined shrimp), often sold frozen

In a large heavy pot, heat the oil over medium heat. Add the bell peppers, onions and celery, and cook, stirring occasionally, until the onions are translucent, about 5 – 7 minutes. (Meanwhile, start the rice if you are making it.)

Meanwhile, in a saucepan, combine the tomato or pasta sauce, diced tomatoes, and crushed red pepper flakes (optional) and bring it to a boil. Simmer it for about 10 minutes.

Add the seafood to the pot with the vegetables, increase the heat if necessary, and cook, stirring frequently, for 3 – 4 minutes until the shrimp are just pink and the scallops are opaque. Add the tomato sauce mixture, return it to a boil, and simmer it for about two minutes. Serve it over rice.

Scramble Flavor Booster: Double the crushed red pepper and season the stew with freshly ground black pepper or use hot pepper sauce, such as Tabasco.

Side Dish suggestion: Cook 1 - 2 cups rice according to the package directions, using 2 – 4 cups water or chicken or vegetable broth for the liquid.

Nutritional Information per serving (% based upon daily values):
Calories 280, Total Fat 9g, 14%, Saturated Fat 1g, 5%, Cholesterol 155mg, 52%, Sodium 580mg, 24%Total Carbohydrate 24g, 8% Dietary Fiber 4g, 16% Sugar 18g, Protein 23g

Baked Artichoke Pasta

Prep (20 minutes) + Cook (30 minutes)
5 servings

One of my favorite appetizers is baked artichoke dip. This casserole, which is one of my most popular recipes, turns those irresistible flavors into a wonderful meal. The recipe calls for only half a box of pasta, but you may want to make the whole package to serve some plain to picky eaters. Serve it with a green salad with apples, Gorgonzola cheese and pecans.

8 oz. penne noodles
14 oz. artichoke hearts, drained
6 oz. marinated artichokes, with their liquid
2 tsp. chopped or minced garlic (about 4 cloves)
1 cup shredded Parmesan cheese, divided
1/2 cup reduced fat mayonnaise, or ricotta cheese
1/4 cup pine nuts
2 Tbsp. bread crumbs or panko

Cook the noodles according to the package directions until they are al dente and drain them. (If you use a whole 16 oz. package of noodles, remove half and toss it with butter, olive oil or red sauce for less adventurous eaters.)

Preheat the oven to 400 degrees and spray a large (2 quart) casserole dish with nonstick cooking spray.

In a food processor or blender, coarsely blend the artichoke hearts, marinated artichokes with their liquid, garlic, cheese (reserving 1 Tbsp.), mayonnaise, and pine nuts.

In a large bowl, mix the pasta with the artichoke mixture. Transfer it to the casserole dish and smooth the top.

In a small bowl, mix together the reserved Parmesan cheese and the bread crumbs. Sprinkle this topping on the casserole.

Bake the casserole, uncovered, for 30 minutes until the top is browned. (While the casserole is baking, prepare the salad, if you are serving it.) Serve it hot.

Scramble Flavor Booster: Stir 1/4 – 1/2 tsp. crushed red pepper flakes into the artichoke-noodle mixture before baking it.

Tip: Artichokes are an excellent source of fiber and also contain some disease-fighting antioxidants. Some kids we know (Rachel and Susannah) love to eat them straight out of the can as a snack!

Side Dish suggestion: Serve it with a green salad with 1 diced apple, 2 Tbsp. crumbled Gorgonzola or blue cheese, 2 Tbsp. lightly toasted pecans, and tossed with 2 - 4 Tbsp. vinaigrette salad dressing.

Nutritional Information per serving (% based upon daily values):
Calories 468, Total Fat 23g, 34%, Saturated Fat 6g, 30%, Cholesterol 18mg, 6%, Sodium 624mg, 27%Total Carbohydrate 49g, 17%, Fiber 5g, 19%, Sugar 1g, Protein 15g