Potato Pancakes, Oatmeal Pancakes (Maria Recipes)

Potato Pancakes

Ingredients

• 2 eggs
• 1 slice raw onion
• 1 tsp salt
• 2 cups diced raw potato
• 1/4 cup flour
• few sprigs of parsley

Instructions

1. With the blender at a low speed, combine the 2 eggs, 1 slice of raw onion, 1 tsp salt,  a few sprigs of parsley, and 1 cup of raw diced potato. 
2. Turn the blender to its highest speed and add 1/4 cup flour, followed by 1 cup of diced raw potato. Be careful not to overblend. 
3. Because there's no shortening, you'll want to bake these pancakes on a lightly greased griddle. 

Basic Pancakes

Yields: About 1 dozen 5-inch pancakes. 

Ingredients

• 1 1/2 cups sifted flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 egg, well beaten
• 1 1/4 cups milk, approximately
• 3 tablespoons shortening, melted and slightly cooled, or salad oil

Instructions

1. Sift together flour, baking powder and salt. 
2. Mix egg, milk and shortening or oil. Three-quarters cup of milk will make thick pancakes; one and one-quarter cups of milk will make them thin enough for rolling.
3. Pour milk mixture into dry ingredients and stir only enough to moisten the dry ingredients. Do not beat or the pancakes will be tough. (For thinner pancakes, add more milk and mix lightly.)
4. Bake on a hot griddle, lightly greased if necessary. Turn pancakes only once. 

Variation: Dessert Pancakes. Sift three tablespoons sugar with dry ingredients and proceed as directed for basic pancakes.

Oatmeal Cakes

Ingredients

• 2 cups milk
• 1 1/2 cups uncooked rolled oats
• 1 cup flour
• 2 1/2 tsp baking powder
• 1 tsp salt
• 2 TBS brown sugar
• 2 eggs, beaten
• 4 TBS melted shortening

Instructions

1. Pour 2 cups milk over 1 1/2 cups uncooked rolled oats and let stand for a few minutes until the milk is absorbed. 
2. Meanwhile mix 1 cup flour, 2 1/2 tsp baking powder, 1 tsp salt, and 2 TBS brown sugar.
3. Add 2 beaten eggs to the oat mixture, stir and add the dry ingredients. Mix only until uniform and add 4 TBS melted shortening. Stir just until uniform each time before pouring on griddle. 

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Noodle Bowls (Better Homes and Gardens)

Sesame Dan Dan Noodle Bowl

Ingredients

• 8 oz. dried round Chinese egg noodles or spaghetti
• 2 Tbsp. soy sauce
• 2 Tbsp. tahini (sesame seed paste)
• 1 Tbsp. seasoned rice vinegar
• 1 Tbsp. toasted sesame oil
• 1 tsp. sriracha sauce
• 2 cups reduced-sodium chicken broth
• 1 Tbsp. peanut or canola oil
• 8 oz. uncooked lean ground pork
• 1/3 cup finely chopped dill pickles*
• 2 cloves garlic, minced
• Sliced green onions, fresh cilantro leaves, coarsely chopped peanuts, and/or crushed Szechuan or whole black peppercorns

Instructions

1. Cook noodles according to package directions; drain. Meanwhile, in small saucepan whisk together soy sauce, tahini, vinegar, sesame oil, and sriracha. Stir in broth; heat over low heat. 
2. In wok or large skillet heat peanut oil over high heat. Add pork and cook until browned, breaking up meat. Drain off any fat. Add pickles and garlic, cook about 2 minutes more or until pork is crispy. 
3. Divide noodles among serving bowls. Spoon broth mixture over noodles and top with pork mixture. Garnish with onions, cilantro, peanuts, and/or crushed peppercorns. 

Makes: 6 servings.

Each serving: 311 cal, 16 g fat, 26 mg chol, 686 mg sodium, 27 g carb, 15 g pro.

* marks an ingredient that is not totally legible in the image, so beware and double check.

Shrimp Curry Noodle Bowl

Ingredients

• 2 Tbsp. peanut or canola oil
• 2 shallots, sliced
• 1 lime
• 3 cloves garlic, minced
• 2 tsp. grated fresh ginger
• 1 to 2 Tbsp. red curry paste
• 4 cups reduced-sodium chicken broth or vegetable broth
• 2 Tbsp. fish sauce
• 1 lb. fresh or frozen medium shrimp in shells, peeled and deveined
• 8 oz. rice vermicelli noodles
• 1 13 1/2-to-14-oz. can unsweetened coconut milk
• Fresh basil leaves and lime wedges

Instructions

1. Heat oil in Dutch oven over medium heat. Add shallots, cook and stir about 5 minutes or until crisp and browned. Remove shallots; set aside. Using vegetable peeler, remove zest from lime in strips; cut lime in half. Add garlic, ginger, and curry paste to Dutch oven; cook and stir 1 minute. Add broth, fish sauce, and 2 cups water. Squeeze juice from lime into broth; add strips of zest. Bring to boiling.
2. Stir in shrimp and noodles. Return to boiling; reduce heat. Cook 3 to 4 minutes or just until shrimp turn opaque. Stir in coconut milk; heat through. Remove lime zest. Top bowls with shallots and basil; serve with lime wedges. Makes 6 servings. 

Each serving: 365 cal, 16 g fat, 106 mg chol, 1028 mg sodium, 36 g carb, 1 g fiber, 18 g pro. 

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