Potato Latkes

DSC06937

Ingredients

  • 4 cups grated potato
  • 1/2 cup grated onion
  • 2 eggs
  • 1/2 cup flour
  • 1 teaspoon salt
  • vegetable oil
  • sour cream
  • apple sauce
  • green onions

Directions

  1. Combine potato, onion, eggs, flour, and salt in a medium bowl. Drain excess liquid from mixture.
  2. Cover the bottom of a frying pan with oil and heat over medium-high.
  3. Measure heaping 1/2 cups of potato mixture and fry in hot oil, pressing them down so that they are 1/4 to 1/2 inches thick. Fry for 3 to 5 minutes on each side, or until the browned.
  4. Serve with sour cream, apple sauce, and green onions. Enjoy!

Yakisoba

DSC08053

Ingredients

  • 4 servings yakisoba noodles
  • 1 onion, julienned
  • 1 carrot, julienned
  • 1 cup shredded cabbage
  • 2 tablespoons oil
  • yakisoba sauce
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon ketchup
    • 1 tablespoon oyster sauce
    • 1 tablespoon soy sauce
    • 2 teaspoons sugar

Directions

  1. Prepare noodles according to package directions.
  2. Heat oil in a large nonstick skillet over medium-high heat. Sauté onion, carrot, and cabbage until vegetables are tender.
  3. While vegetables cook, combine sauce ingredients in a small bowl.
  4. Combine cooked noodles, vegetables, and sauce.
  5. Serve and enjoy!

Mushroom and Broccoli Alfredo

DSC06912

Ingredients

  • 2 garlic cloves, minced
  • 1 onion, chopped
  • 2 cups broccoli florets
  • 8 ounces baby portobello mushrooms, sliced
  • 4 servings pasta
  • 2 tablespoons butter/margarine
  • 1 cup heavy cream
  • 1 + 1/2 cup grated parmesan cheese
  • salt
  • black pepper

Directions

  1. Prepare pasta according to package directions.
  2. Melt butter/margarine in a large nonstick skillet over medium heat. Increase heat to medium high and add garlic, onion, broccoli, and baby portobello. Sauté until tender.
  3. Decrease heat to medium and add heavy cream. Simmer for 3 to 5 minutes. Add parmesan cheese and stir to combine.
  4. Add drained pasta and stir to coat.
  5. Serve and enjoy!

Pasta with Peas and Carrots in White Sauce

DSC06889

Ingredients

  • 4 servings pasta
  • 1 cup milk
  • 2 tablespoons flour
  • 2 tablespoons butter or margarine
  • 1 tablespoon olive oil
  • 2 cups frozen peas and carrots
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • salt
  • black pepper

Directions

  1. Prepare pasta according to package directions.
  2. Melt butter in a saucepan over medium heat. After butter has melted, stir in flour until combined and then add milk. Stir until sauce has thickened, about 20 minutes. Season with salt and pepper to taste.
  3. Heat olive oil in a large nonstick skillet over medium high heat. Add garlic and onion and sauté for 3 to 4 minutes. Add frozen peas and carrots and sauté until cooked.
  4. Combine cooked pasta, white sauce, and sautéed vegetables and serve.

Falafel

DSC06688

Ingredients

  • 2 cans chickpeas, drained
  • 1 onion, chopped
  • 1 tomato, diced
  • 1 medium cucumber, half sliced and half shredded
  • 4 garlic cloves, minced
  • 2 teaspoons cumin
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons parsley
  • 2 teaspoons cilantro
  • 6 tablespoons flour
  • pitas
  • 6 ounces plain yogurt
  • 1 tablespoon lemon juice

Directions

  1. Preheat oven to 425° F.
  2. In a food processor, combine chickpeas, onion, garlic, cumin, salt, black pepper, parsley, cilantro, and flour. Mix until thoroughly combined and the chickpeas are mashed.
  3. Form 1-inch balls of falafel dough and flatten. Place on a greased baking sheet and bake for 20 minutes. Flip and bake for another 20 minutes.
  4. In a small bowl, mix shredded cucumber with yogurt and lemon juice.
  5. Cut pitas in half to form a pita pocket. Place 3 to 4 baked falafels inside. Top with sliced cucumber, tomato, and sauce.

Adapted from Food Network.

Shepherd’s Pie

DSC06567

Ingredients

  • 2 potatoes, cubed
  • 1 tablespoon milk
  • 2 tablespoons butter or margarine
  • 1 onion, chopped
  • 6 oz baby portobello mushrooms
  • 1 cup frozen peas and carrots
  • 1/2 cup frozen corn
  • 2 cups frozen meatless crumbles
  • 1 cup beef broth
  • 2 tablespoons flour
  • 1 tablespoon Worcestershire sauce
  • rosemary, thyme, salt, and pepper

Directions

  1. Preheat the oven to 350º F.
  2. Boil potatoes for 15 minutes or until potatoes are soft. Drain water from potatoes. In a large bowl, mix boiled potatoes with milk and butter until mashed.
  3. Heat a large nonstick skillet over medium-high heat. Sauté meatless crumbles, onion, and mushrooms for 10 minutes.
  4. Add flour, beef broth, and Worcestershire sauce cook for 5 to 10 minutes, until broth has thickened. Season with rosemary, thyme, salt, and pepper, add frozen vegetables and cook for another 5 minutes.
  5. Spoon filling into a casserole dish. Top with mashed potatoes. Bake for 20-30 minutes.

Adapted from Cooking Nook.

Chow Mein

DSC06540

Servings: 4  –  Total time: 20 minutes

Ingredients

  • 4 servings chow mein noodles
  • 1 carrot, julienned
  • 1 onion, julienned
  • 1 cup cabbage
  • 2 cloves of garlic, minced
  • green onions, chopped
  • 1/4 cup soy sauce
  • 1 tablespoon oyster sauce
  • 1/4 teaspoon sesame oil
  • 1 tablespoon sugar

Directions

  1. Prepare chow mein noodles according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium heat. Sauté garlic for 1 minute. Add carrot, onion, and cabbage. Sauté while noodles cook.
  3. Mix soy sauce, oyster sauce, sesame oil, and sugar in a small bowl.
  4. Add cooked noodles and sauce to skillet and increase heat to medium-high. Stir to combine and sauté until tender.
  5. Serve and enjoy!