{Recipe} Latkes courtesy of Campbell’s

Half of us are mostly grain free. Two of those are also avoiding phenols. Another is mildly allergic to eggs. Add normal kid pickiness and changing tastes, and cooking a main meal for everyone…impossible. Keeping up with our life while cooking for everyone…also impossible. Food is one of those battles I have chosen not to fight. We have 3 basic rules.

1. Include a protein when you eat a meal.
2. Eat a veggie (at least one green) at lunch and dinner.
3. No skipping meals.

Do I cook? Kind of. I basically cook large quanitites of meat periodically and stock the fridge with staples such as bread and pasta (for my non-primals), veggies, fruits, and a variety of dairy products. Everyone (except our 7-year-old) pretty much fends for themselves. Every once in a while, I have a little time and I get creative and make something at least a subset of the kids can eat. I usually cater toward my kids with limiting diets for obvious reasons. Through BlogHer, I recently discovered that with the help of The Wisest Kid in the Whole World™, Campbell’s soup is offering a collection of delicisous, kid-friendly recipes. For more than 144 years, Campbell Soup Company has been making it easier to make meals fun and delicious. When I came across their recipe for latkes with sour cream dipping sauce, I knew I had to try it. We tweaked it a little to not use flour. What You’ll Need 6 cups of shredded russet potatoes (about 4 potatoes) 1 sweet onion chopped, separated 1 egg 1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom Soup 1/4 cup grated parmesan cheese Frying oil of choice 1 cup sour cream How to Make It

1. Stir the potatoes, 1/2 cup of onions, egg, and 1/2 cup of soup in a bowl.
2. Heat the oil in a 12-inch nonstick skillet over medium-high heat. For each latke, drop 2 TBSP of the potato mixture in the skillet, flattening into a 3-inch round with the back of a spoon. Cook the latkes, as many as will fit in the pan at a time, until well browned on both sides. Drain the latkes on paper towels.
3. For the dip, stir sour cream and remaining soup and onions in a small bowl.

Verdict? These were finger lickin’ good.