Vegetable Pancakes

I love potato pancakes. Maybe it's my German blood, or maybe it's because they're so darn tasty and crispy and lovely. But last Hanukkah, my family decided to make two versions: traditional potato latkes, and one with carrots and parsnips mixed in, for a healthier take. Everyone except my dad found the mixed veggie potatoes tastier, and so I resolved to make them this way from now on.

Enter the following recipe, originally published here. I whipped it out a few days ago, since recently we've had more sweet potatoes than we know what to do with. I shredded a sweet potato and a zucchini in my food processor, which made about four cups, so I decided not to add any regular potatoes at all. They came out really tasty, and even a little nutty since I was short an egg and used a flax seed mixture instead. This dish is vegetarian, but could be made vegan by swapping out all of the eggs this way.

2 cups shredded veggies
2 eggs
1 Tbsp whole-wheat flour
1/4 tsp salt
1/8 tsp garlic powder
1/6 tsp onion powder
dash of nutmeg and/or cayenne pepper (optional)
fresh black pepper, to taste
Olive oil for cooking
Applesauce (garnish)

1. Combine the shredded veggies with the eggs, flour, and spices. Mix thoroughly.
2. Heat a thin layer of olive oil in a sauté pan over medium heat. It is important that the heat is the right temperature because you want the pancakes to cook all the way through the middle by the time they are brown on the outside.
3. Once the oil has heated up, add dollops of the veggie mixture into the pan. Cook for several minutes, until the bottom starts to brown. Then flip and repeat.
4. Transfer cooked pancakes to a plate lined with paper towels.
5. Garnish with applesauce and serve warm.

Serves 2–3 as a side (double the recipe to make enough for two as an entree).

Hey! Where's our panca-- ooh, dreidel!

Breakfast Pizza

This recipe is Tessa's. I have to admit, I was a little skeptical. Cracking an egg into a pizza crust on a convex pizza stone didn't seem like the most practical idea. But it turned out alright, and was delicious.

I used Yukon Gold potatoes because Tessa and I love potatoes, and they are one of the most nutritious varieties, along with the Peruvian Purple. I also went whole wheat on the crust, and always use free-range eggs. They always seem to have far superior yolk color.

Next time, I'm going to add in some spinach under the potatoes to amp up the health factor and break up the color monotony, but we didn't have any on hand yesterday. I might also add some fresh goat cheese after baking instead of using cheddar.

1 12-inch whole wheat pizza crust, room temp (they sell them at Whole Foods)
3 large free-range, organic eggs
3-4 small Yukon Gold potatoes
3/4 cup cheddar cheese (enough to cover the top of the pizza)
1/8 tsp garlic powder
sea salt and fresh cracked black pepper
3/4 cup baby spinach (optional)

1. Preheat oven to 375.
2. Place pizza crust on cookie sheet or pizza stone. If adding spinach, spread an even layer across the pizza crust.
3. Thinly slice the potatoes (skin on for more nutrients) and lay a single layer, slightly overlapping, covering the surface of the pizza.
4. Scramble the eggs with salt, pepper, and garlic powder, then carefully pour the egg mixture over the top of the potatoes. (Resist the urge to add a fourth egg. It will expand as it cooks.)
5. Sprinkle the cheddar cheese across the top.
6. Bake for 15 minutes or until cheese begins to brown and visible egg is cooked.

Slice and enjoy. Serves two very hungry people.

It's too early... but it smells like deliciousness.

Easy Veggie Quiche

This recipe spawned from one of my mother's which she calls "A Tale of Two Quiches." My recipe is more like "A Tale of ∞ Quiches," because the possibilities are endless. Personally, I've made this quiche with spinach, broccoli, and cauliflower so far, all of which are packed with nutrients.

Notes: I make this quiche with swiss cheese because it melts without too much fuss or oil-- I tried it once with cheddar and got an excessively moist product. As to the question of whether eggs are healthy or not, my aunt is on the Egg Board, and she touts them as a healthy source of protein, but you can make up your own mind, and opt to use egg beaters or egg whites only.

6 large eggs
1 1/4 cup milk (I use almond milk)
sea salt and fresh ground black pepper
1/8 tsp garlic and onion powder (optional)
2 cups (approx.) vegetable of your choice (spinach, broccoli, and cauliflower work well)
8 oz. shredded swiss cheese
1 9-inch pie crust

1. Preheat oven to 375.
2. Beat eggs and milk vigorously until uniform. Add seasonings.
3. Meanwhile, layer pie crust, vegetable, and cheese in the bottom of a 9" pie pan.
4. Pour egg mixture over the top.
5. Bake for 30-35 minutes or until the egg mixture has set.
6. Allow to cool for at least 5 minutes before serving.

Serves four.

You're going to have to fight me for a slice.