Left over mashed potatoes make a wonderful Cheesy Potato Pancake that can be served alongside fried eggs. Sunday morning heaven on a plate.
I realize that I haven’t posted many breakfast recipes although it is one of my favorite meals on the weekends. Around here Sunday morning is an excuse to eat eggs and home fried potatoes and my husband does not like skipping this ritual. In the cold months of winter I especially find a lot of comfort in fried eggs, potato hash and the fireplace on Sunday morning. It’s the one day of the week when Briana can play in her pajamas while Kurt and I relax and watch NFL Sunday Countdown. I love Sundays!
I tend to make extra mashed potatoes whenever mashed potatoes are part of weekday dinner. I save leftovers especially for Sunday.
Of course I had to make extra on Thanksgiving as well. I knew then exactly what I was going to do with them come Sunday morning, Cheesy Potato Pancakes.
I hope you all had a great Thanksgiving! We spend the day decorating, cooking and watching football. The tree is up and house has been decked. The only thing left to decorate is the outside of the house. I am such a cheese ball when it comes to the holidays. I love Christmas music, wrapping presents and my Christmas tree. This year Briana was really into helping to decorate it and that makes me really happy. The only thing left is finish my holiday shopping.
Have you started your holiday shopping yet?
- 3 cups leftover mashed potatoes, chilled
- 1 egg
- ¾ cup flour (more if needed)
- ½ cup shredded cheddar cheese
- 2-3 tbsp canola oil, for frying
- Mix all ingredients together, except for oil. The mixture should be slightly sticky but not wet. Add more flour if necessary.
- Roll into 10 balls. Press to form a pancake.
- Preheat oil in a skillet, fry pancakes without overcrowding about 3 minutes on each side until golden brown.
I love having my personal guinea pig at home. Kurt will eat anything I make him, lucky for him I am such a good cook. Lucky for me he isn’t picky. I think one of the biggest reasons our marriage works so well is that I feed him yummy stuff. My grandma always says “A way to a man’s heart is through his stomach” and boy is she right.
This scrumptious sauce is a vegetarian twist on a classic Bolognese sauce. I dare you to try it and not fall in love with it. A traditional Bolognese is made with variety of meats but trust me you won’t miss the meat once you give this recipe a try. It’s loaded with layers of flavors from vegetables like eggplant, mushrooms and peppers so you won’t be left feeling guilty about going back for seconds.
This is also great dish to make when feeding the crowd. A big pot of Vegetarian Bolognese Pasta with parmesan cheese, garlic bread and a glass of wine is a sure way to satisfy your guests.
Looks delicious, doesn’t it?
I think I know what I’m making for dinner tomorrow – again!
- 1 onion
- 3 carrots
- 1 red bell pepper
- 3 garlic cloves
- 1 small eggplant, cubed
- 1 small package mushrooms, sliced
- ¼ cup shitake mushrooms, rehydrated, save liquid
- 3 tbsp tomato paste
- 1 tsp fresh rosemary, chopped
- 1 tbsp cream cheese
- ½ cup red wine
- salt & pepper to taste
- 2 tbsp extra virgin olive oil
- ¾ lb pasta, such as rigatoni or shells (hold the sauce better)
- grated parmesan cheese for serving
- Place shitake mushrooms in a small bowl, cover with hot water and let sit while you’re preparing the rest.
- Place onion, carrots, garlic and bell pepper in a food processor. Pulse until finely chopped but still chunky.
- Heat olive oil in a pan over medium heat. Add vegetables and fresh rosemary. Saute until softened, about 5-7 minutes. Season with salt.
- Stir in eggplant and fresh mushrooms, cook another 5 minutes, stirring frequently to prevent burning.
- Bring a pot of salted water to a boil and cook pasta according to package directions, about 8-10 minutes. Drain.
- Now add tomato paste, red wine, shitake mushrooms and their liquid. Season with salt and pepper to taste. Cook on low for 10 minutes until the liquid reduces by half.
- Stir in cream cheese, mix well to combine. Add a little pasta water if necessary to moisten the sauce.
- Combine bolognese sauce and pasta, stir well. Serve with parmesan cheese.
Growing up my mom made Cabbage Soup otherwise known as Borscht all the time. I remember sitting down for dinner and easily polishing of two bowls of Borscht without even realizing it. I loved the stuff then and I won’t lie, I still love it just as much. Lucky for me, Hubby loves it as well, although he does something somewhat strange for my russian family to understand. He adds hot sauce to it. Strangely it tastes amazing.
All of us have a special dish that we relate our childhood years to. This might not be an extravagant dish, but for me Cabbage Soup is very special. It’s the first thing I ever cooked. It’s what my mom uses as bait to try to get me to drive 45 minutes to her house at 9pm on a weekday. It’s what reminds me of her cooking. It will forever remind me of my kid days. Yet it’s not a dish my daughter likes. Hopefully one day she will.
Did I mention it’s good for you.
How? Well, let’s see. Fiber, antioxidants, good source of sinigrin (cancer prevention), magnesium, iron, zinc, bunch of vitamins and minerals, natural body cleanser. Must I go on? Oh yeah, its low in calories, about 240 per serving.
The trick to making good tasting Cabbage Soup is to make the stock first, adding the rest of the ingredients at the end to preserve their nutritional value. I also like using both red and green cabbage. Makes a huge difference. There are many variations of this dish. My recipe is a combination of how my mom made it with my own twist on it. After all, what fun would there be if I didn’t put my own twist on it.
What is your favorite childhood dish?
What’s the one recipe that reminds you of that special someone?
- 1 lb package of organic grass fed lean beef stew meat
- 2 beef bouillons
- 4 large potatoes, peeled and cubed
- 1 onion, thinly sliced
- 2 carrots, shredded
- 1 tomato, thinly sliced
- 2 medium or 3 small beets, peeled and shredded
- 1 tbsp organic tomato paste
- ½ head red cabbage, thinly sliced
- ½ head green cabbage, thinly sliced
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
- sour cream for serving (optional)
- hot sauce for serving (optional)
- Fill a tall soup pot about ¾ of the way with water, add stew meat and bring to a boil, skimming the fat along the way. Allow the meat to simmer for about 1½ hours.
- Add onion, potatoes and bouillons to the pot. Cook another 10 min.
- Meanwhile, heat olive oil in a skillet, add carrots and beets and sauté for 5 minutes. Stir in tomato paste and the sliced tomato.
- Transfer the mixture to the pot.
- Add cabbage and cook another 10-15 minutes.
- Season with salt and pepper.
- Serve with sour cream or hot sauce
Happy Monday all
I have a confession.
I miss rain.
Yes, as weird as it sounds I miss rain. It’s been quite an Indian summer here in New Jersey with temperatures high up in the 80′s. I feel like we should be going back to the pool, instead of unboxing our fall clothes. It hasn’t rained in about 3 weeks and I’m kind of craving it.
Briana was very sick for the most part of the week. Her fever reached 102 and my focus shifted entirely to her well being. Thankfully she’s kicked this bug to the curb and everything is getting back to normal.
Now that I’m done being so random I want to share this simple appetizer, toast, snack, what ever you want to call it, recipe because I love it. You’re going to love it too. Trust me.
- 1 avocado
- 1 tsp adobo
- juice of ¼ lime
- ½ pint cherry tomatoes, quartered
- ¼ red onion, finely chopped
- 1 tbsp fresh parsley
- salt to taste
- 1 tbsp olive oil
- 6 ciabatta or sourdough bread slices, sliced about ½ inch thick
- Place bread slices on a baking sheet. Place under the broiler and broil until golden on one side. About 2-3 min. Let the toast cool.
- Mash avocado. Add adobo and lime. Mix well. Set aside.
- In a separate bowl mix tomatoes, red onion, parsley, salt and olive oil.
- To assemble: spread avocado mixture over the toast and top with tomato bruschetta.
- Season with extra salt, if needed, and enjoy.
I wanted to start with a little update on my 5K training. I am on my third week of training and can not be any happier with the way it’s going. There is no doubt, running is my passion. I don’t know what it is, I can’t quite explain it but it’s my Zen.
I might not be an elite runner or an achieved marathoner but I always knew I wanted to run. It’s sad to say that in the past I’ve given up on this passion as soon as the soreness set in after the first try. However, I am proud to say those days are past me.
When I run I feel alive. I de stress. I set a great example for my daughter. And that’s what makes me happy.
Every Wednesday we get together and share what we’ve been eating lately. I have to admit I look forward to it every time. Not only does it give me new ideas for healthy dishes but it inspires me to continue striving to be better. So without further ado, here is what I’ve been munchin on.
This is a special WIAW. It’s the 26th one. That means I’ve been talking about what I eat for half a year now.
Unlike most on my morning this one did not start with a smoothie. I was extra hungry and ordered an omelet with avocados and tomatoes.
Followed by a huge Greek salad with grilled chicken for lunch. It was too big to finish.
Since our daughter is on a beach vacation with her grandparents I had the liberty of going for my run in the afternoon. Right after my run I had a blueberry protein smoothie with kale and Chia seeds.
Dinner comprised of a simple One Pot Pasta and a glass of wine.
Please don’t underestimate One Pot Pasta.
Yes! It’s simple, but so flavorful.
This was the second time I’ve made it. Definitely a hit with my family and we are not big pasta eaters.
Don’t forget to check back this week the recipe will be up.
Thanks Jenn at Peas and Crayons for hosting.Read More