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!

Quesadillas

My Aunt Judi taught me this recipe last summer. It's pretty quick and easy, and the salsa, avocado, and zucchini give the quesadillas this amazingly fresh, healthy taste while the whole grains and mushrooms keep it filling. Plus, it's super tasty.

The only thing that takes a while is roasting the bell pepper and waiting for it to cool. If you like, you can roast and peel it beforehand and save it in the fridge until you're ready, but it's way better fresh, in my opinion.

If you have a meat lover in your life (like my Uncle Norm) or just want a protein boost, you can throw in some sliced or shredded cooked chicken, but otherwise, this recipe is vegetarian. That's one of the nice things about quesadillas-- pleasing picky eaters is easy, just swap out the fillings.

4 whole grain tortillas
3/4 cup shredded cheese (I like sharp cheddar)
1 zucchini
4 cremini mushrooms
1/4 c fresh salsa
1 orange or red bell pepper
cilantro, fresh or dried
1 cooked chicken breast, seasoned and sliced or shredded (optional)
fresh sliced avocado or guacamole (optional)

1. Cut the pepper in half and remove the stem and seeds. Place on aluminum foil and roast in an oven or toaster oven at 450 for about 30 minutes. Set aside to cool. Once cool, peel off the skin of the pepper and slice the flesh.
2. Meanwhile, remove the stem from the mushrooms and slice the caps and the zucchini (about 1/4 inch thick).
3. Once all veggies are prepped, heat a skillet over medium-high heat on the stove until a drop of water sizzles in the pan.
4. Place a tortilla in the pan and sprinkle half of its surface with cheese. Add zucchini, mushroom, bell pepper, and chicken (if desired) in a single layer on top of the cheese.
5. Drizzle with salsa, sprinkle with cilantro, and then add a second layer of cheese over the top. Carefully fold tortilla closed, and flip to the other side with a spatula. Cook for 30-60 seconds longer, allowing cheese to melt. The tortilla should be golden brown on both sides.
6. Remove quesadilla from pan and slice. Repeat 3 times.
7. Optional: Top with fresh avocado or guacamole.

Serves two.

I want fish in mine!

Happy Birthday, Tessa!