The Maccabees, pilgrims and American Indians will be sharing a very special meal at our table this year, and it won’t happen again until the year 79,811. Yup! Try explaining that one to your 7- and 4-year-old. I did explain this as a great opportunity to celebrate Jewry in America. Whether you celebrate Thanksgiving or not, the freedom we have been given to be Jewish in America with our unique names, our way of dressing and expressing, and most importantly, the ability to study Torah and worship in our synagogues openly is a real manifestation of what the Jewish people accomplished in the story of Hanukkah. We fought, we won, now let’s eat!
Since we will use oil to cook our foods to commemorate the miracle of the lights, it’s important to use the right kind of oils for cooking. Anytime you cook a food in oil, you run the risk of creating heat-induced damage. The oils you choose must be stable enough to resist chemical changes when heated to high temperatures, or you run the risk of damaging your health. If the oil has turned brown while cooking, it should not be consumed – it leads to vascular disease.
The healthiest oils are:
• Avocado oil (my personal favorite): Avocado oil has a healthy, monounsaturated fat content (71%). Also avocado oil is extremely low in trans fatty acids. Note: There is no taste to avocado oil.
• Olive Oil: Rich in monounsaturated fat. Includes phytochemicals that can lower blood cholesterol levels and reduce the risk of cancer. Rich in antioxidants. Its storage life is longer than other oils, and it can be frozen (freezing also preserves the nutrients in the oil). Important: Refined olive oil should not be heated over 320 degrees while cooking, because it becomes toxic; use extra-virgin olive for dressings and vinaigrettes only.
• Coconut Oil: The naturally occurring saturated fat in coconut oil is actually good for you and provides a number of profound health benefits such as improving heart health, boosting thyroid, increasing metabolism, promoting a lean body and weight loss if needed, supporting your immune system. It’s also amazing for the skin when applied topically.
These oils are recommended for high-temperature cooking and sautéing:
Avocado oil has the highest smoke point of all vegetable oils –
520° when refined.
Coconut oil refined 450°
Peanut oil refined 500°
Sunflower oil refined 475°
Almond oil refined 430°
Safflower oil refined 409°
Walnut oil 399°
Grape-seed oil 399°
Coconut oil unrefined 351°
Remember healthy is key, but moderation is best. Happy Cooking!
Here are some great meal ideas for you do consider when
planning for your festive meal:
Deep Fried Turkey
The turkey comes out juicy and moist and not greasy after
frying. This method is a great way to cook your turkey in 45
minutes, but requires some equipment and can be dangerous
if not done properly. (View this YouTube video to get correct
step-by-step instructions to do it yourself safely: youtube.com/
watch?v=mJrMr22vefo)
Ingredients
1 (10- to 12-pound) turkey
2 tablespoons of a mixture of salt, pepper and garlic
2 tablespoons of your favorite dry rub
3 to 5 gallons peanut oil or avocado oil
Cook’s Note: To measure the amount of oil needed to fry the turkey, place turkey in fryer, add water to top of turkey and remove the turkey; the water line will indicate how much oil will be needed to fry your turkey. Having too much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added.
Instructions
Wash bird inside and out, and allow to drain. Cut any fat around the neck and remove turkey tush. Remove any of the organs in the cavity of the bird. Make sure that the bird is completely open on both sides for oil to circulate through. Prepare turkey however you wish. Injection marinades or brining are recommended. For this method, rub turkey all over with salt, pepper and garlic mixture. Coat turkey with dry rub. Allow the bird to sit until it is completely dry. Heat oil in a turkey fryer or a very, very large stockpot to 350°F. Lower turkey into hot oil, very carefully, making sure it is fully submerged. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Remove turkey from oil and drain on paper towels.
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Green Beans with Caramelized Onions and Almonds
Ingredients
Kosher salt
3 pounds green beans, trimmed of stem end
½ cup skin-on sliced almonds
3 tablespoons unsalted butter
5 tablespoons avocado oil
2 large onions, sliced thin
2 tablespoons chopped fresh thyme leaves
Freshly ground black pepper
Instructions
Fill a large, high-sided skillet with enough water to be about 1 inch shy of the rim of the pan. Place over high heat and bring to boil; add a big pinch of salt and the green beans. Cook about 5 minutes; the beans should still be crisp. Drain the beans and run them under cold water to stop them from cooking. Reserve the beans while you start the onions. Return the skillet to a burner over medium heat. Add the almonds and toast them, stirring now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat, add the butter and avocado oil, and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme and cook another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper to taste.
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Apple-Cranberry Stuffed Latkes
Latke ingredients
5 sweet potatoes
1 Spanish onion
2 eggs beaten
1 tablespoon salt
1 teaspoon black pepper
3 tablespoons flour
(or arrowroot, which is gluten free)
Coconut oil for frying
Stuffing ingredients
2 Granny Smith apples
1 cup of cranberry sauce
Coconut oil for frying
Instructions
Grate the sweet potatoes and onion using a food processor or hand grater. Add eggs, salt and pepper to mixture. Then add flour or arrowroot. Put aside. Shred Granny Smith apples and sauté apples in coconut oil for 3 to 4 minutes. Mix cranberry sauce with apples and cook for additional 2 minutes. In a large frying pan, heat ½ inch of coconut oil on medium/ high heat. It is important to make sure that the oil is hot enough to crisp the sweet potatoes, but not so hot that the potatoes burn.Place a heaping spoonful of latke mix into the pan. The latkes should sizzle and crisp up quickly. Once latkes are crisp, place apple-cranberry filling on top. Top with another spoonful of latke mix to completely cover the filling. Flip and fry for about a minute. Drain on paper towels. Serve hot with nondairy sour cream.
Lucia Schnitzer and her husband, Ken, own Luci’s Healthy Marketplace in Phoenix. The local coffee shop and marketplace opened in 2008 in Lucia’s honor after her successful battle with breast cancer. She successfully manages her career, her growing family (four children), her personal schwell-being and the countless demands of the day.
