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Category Archives: Dinner

Oven Pancake

Oven Pancake with strawberries

Oven pancake fresh from the oven without topping

This is a recipe I use for breakfast, brunch or dinner. If I serve this for dinner, I usually serve soup before hand. 

Various fruit toppings can be used. I used strawberries this time. I tossed them with a bit of sugar to bring out their flavour.

Topped with creamy greek yogurt and cinnamon sugar

Preheat oven to 375 f

In a blender or with a mixture, blend together:

 4 eggs

1 & 1/2 cups milk

Add: 3/4 cup flour,  1/3 cup sugar, 1/4 tsp salt, 1/4 tsp vanilla

  In a 9 inch pie plate place 2 tablespoons butter and place in preheated oven to melt. Swirl around to grease pie plate and pour in batter. Place in oven for 25-30 minutes until edges are golden brown and set. Spoon fruit on top and serve immediately. Cut into wedges. Pass sour cream or plain yogurt and sprinkle with cinnamon sugar(1 cup white sugar mixed with 1 tsp cinnamon) or brown sugar.

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German Potato Pancakes

GERMAN POTATO PANCAKES

potato pancakes are part of my German upbringing. Some of the mealtimes I remember include these pancakes and competing with my brother Frank as to how many we could eat. A meal of potato pancakes was usually preceded by a soup, usually lentil or pea soup and we always had to eat a bowl before we dug into the pancakes.  I do not use a recipe. I adjust it to how many potatoes I have on hand…sometimes I add an extra egg or two. I also like to grate in a carrot, sweet potato, parsnip or whatever root vegetable or squash I have on hand sometimes. Here is a recipe I have found in one of my German cookbooks that has the proper ratio of ingredients so your pancakes will turn out great. It is most identical to the way I prepare my pancakes which has been passed down to me from my Mom and my Oma.

1kg (2 1/4lb) floury potatoes (russet)

1 onion                                                                                                                                         

3 medium eggs

1 tsp salt

6 Tablespoons all purpose flour                    

Cooking oil e.g. sunflower, peanut or canola

I grate my potatoes with the peel. I think the peel carries nutrients and fiber and therefore adds food value. You can peel your potatoes if you wish then grate them either coarsely like I have or with the fine side of your grater. Peel and grate your onion as well into your potato. Add eggs flour and salt. Mix well.  Heat a little oil in your pan and with a serving spoon, spoon the batter into the hot oil. It is important that the oil is hot but not smoking. Let your pan come to this temperature over medium heat. A well seasoned cast iron pan works really well for these pancakes. If your oil is hot then the pancakes will not be greasy. Let pancake fry over medium heat until edge turns crispy brown, flip and brown other side. remove and place on a plate with paper towel to drain any extra oil then place in oven to keep warm.

Serve Pancakes with sour cream or a higher fat creamy plain yogurt like KREMA greek yogurt. I like the yogurt better as it is a little lower in fat than sour cream and has healthier ingredients. Applesauce and canned plums are what we ate with them when we were growing up. We also ate them cold on the heaviest rye-bread one can buy topped with sugar beet syrup as a sandwich to school. Yes my ethnic upbringing made me the odd girl out sometimes but it was GOOD.

Potato pancake served with stewed gala apples, rhubarb and vanilla bean with greek yogurt on the side

Food Frisker’s Improv Parsnips

 

Dinner…hmmm. Took out a pork tenderloin. Googled tenderloin recipes and decided to go with salt, pepper, minced garlic. Seared and finished off in the oven. Served with a homemade peach chutney. This isn’t about the pork however. The question was the vegetable I had on hand. I found a really nice bag of parsnips last week. 6 or 7 nice white firm roots that promised sweet goodness if prepared just right. I was hoping to just roast them together with some baby  potatoes in the same dish but once I prepped them and put them in the roasting dish they took up the whole dish. So….I needed to revamp my idea. What to do? Knowing that parsnips pair well with apple I found that  I had some nice Granny Smith apples…YA.

I peeled and sliced 2 large Granny Smiths and cut them into eighths and added them to the parsnips. Now what? I started thinking “Baked Apples”. I found some pecans and unsalted butter was an obvious choice.

I then decided to chop up a few pieces of candied ginger.

Candied Ginger

  Added that to the parsnips, apples and nuts. Sprinkled the lot with 2 tablespoons of brown sugar and 1 teaspoon of course salt, tossed everything together with about 1/3 cup melted butter give or take and popped it into a 400 degree oven for about 45 minutes stirring about 10 minutes after putting in to coat everything with the butter evenly and then about every 10 or 15 min until nicely roasted and carmelized. 

CARMELIZED GOODNESS! Sweet, salty, tangy, crunchy, spicey. I love improv cooking.  

Review of ingredients and directions

 preheat oven to 400 degrees F.

In a 13x 9″ baking dish toss ingredients below together and bake for 45 min tossing every 15 minutes for nicer carmelization.

6-7  good sized lovely parsnips peeled and chopped

2 large tart Granny Smith apples peeled, cored and sliced into eighths

4-5 good sized nuggets of candied ginger sliced

1/2 cup or more if you like of whole pecans

2  rounded tablespoons of brown sugar(or about 1/3 of a cup of maple syrup)

1 teaspoon coarse salt

1/3 of a cup more or less of unsalted melted butter

Roasted Tomatoe Stuffed Peppers

                                                                                                      

4 colored sweet bell peppers                                                                                                                                      

4 med. ripe tomatoes or a pint+ of cherry tomatoes halved

8 cloves of fresh garlic

Fresh basil

Goat cheese(optional…I usually use goat cheese if I am using this as a main course dish)

Olive oil

Course salt…your favorite type

Fresh ground pepper

Halve  and seed your peppers. leave the stems for looks:) Place in a lightly greased 13″x9″ baking dish. Chop tomatoes into chunks(about 3 chunks per 1/4 tomatoe). Divide your tomatoe chunks by placing them into each pepper half. Add a sliced garlic clove to each half of a stuffed pepper. At this point you could add the goat cheese …about a tablespoon+  per half. Topp with coarsely chopped basil. Sprinkle on coarse salt and ground pepper. Drizzle well with a good extra virgin olive oil. Presto…ready for the oven. Bake at least 45 min @ 400 degrees F, 15 min longer for a more roasted concentrated flavour. This can be served as a veggie side dish for 6-8 or a main course for 4 if made with the goat cheese. Serve over your favorite rice or  pasta. Can also be a plated appetizer served with a crispy baguette for sopping up the juices.

This particular time(regarding the photo) I made these peppers I only had freeze dried basil. I usually leave the basil chopped or torn a bit coarser. Freeze dried is the next best thing to fresh:) You can also leave it out if you donot like basil and it will still be very good . Soooooo good:)