Okay, Self Worth Dieter readers, I have some very exciting news! The Self Worth Diet will now feature recipes. I am writing a book based on the blog that is part cook book, memoir and self help. For instance there will be a chapter about my first marriage to a questionably gay man. The chapter will have a recipe to help your libido, then the memoir section about my first sexless marriage, then the self help section will help you determine if you have a sane sex life.
You get the picture. Also, in a strange turn of events I made my famous cheesecakes (blueberry and triple chocolate) for Thanksgiving this year and people were saying, “this is the best cheesecake I’ve ever had.” Then I just started getting orders for cheesecake! I will set up a order page on this site as well as I will have my own “Meewee’s Cheesecakes” site. I will of course not be sharing that recipe…what you are crazy?!
I am now overwhelmed with orders and will need to use a commercial kitchen. So in other words, I’m a busy gal. It all fits in to the Self Worth Diet brand which is exciting. And when I get my business plan together I will probably be going on Shark Tank.
So, without further ado, here is our first of many recipes:
VEGGIE & FETA CHANUKAH LATKES
1 Cup Shredded Carrots
1 Cup Crumbled Feta
1 Cup Shredded Zucchini
3 Russet Potatoes – Peeled
1 White Onion
2 Large Eggs, Lightly Beaten
3 Tablespoons of Flour
1 Tablespoon Kosher Salt
- Grate the potatoes in long strings into a large bowl of ice water.
- Using a strainer – strain the potatoes from the ice water into a bowl with a clean kitchen towel
- Set aside the bowl of ice water – gently dry the potatoes then remove towel from the bowl
- Let the ice water liquid sit for 10 minutes then pour the liquid out slowly. You will see a milky residue at the bottom of the bowl. Scrape the residue out of the bowl into the bowl with the potatoes.
- Add the onions, carrots, zucchini & feta to the potatoes. Stir in the eggs, flour and salt then sprinkle in the black pepper.
- Line a baking sheet with paper towels to hold the cooked latkes.
- In a non-stick frying pan heat up about ¼ inch of oil. Spoon fairly large portions of the mixture into the frying pan. Fry for 4 to 5 minutes on each side (until golden brown)