Waffle Iron Potato and Zucchini Pancakes

I am always looking for new ways to cook healthier food. We just love latke and pancakes but I am turned off with the fact that in order to make them nice and crispy outside and soft inside I have to use quite a bit of fat; one reason that until recently they were not on my menu very often. Then, while cleaning my small kitchen appliance storage area it hit me: use an electric waffle iron! Not only is it healthier but also heck of a lot cleaner. Both of these points make it a real winner.

Ingredients

2 medium russet potatoes, coarsely shredded
2 medium zucchini, coarsely shredded
1 1/2 teaspoon salt

1 tsp. ground white pepper
1 large egg
2 green onions, chopped

3 Tablespoons all-purpose flour

Instructions
Place the grated zucchini and potato in a stainless steel bowl and season with salt and pepper. Let rest for up to 30 minutes. Place the mix in a kitchen towel and squeeze to remove some of the liquid. Transfer back to a bowl, mix in the beaten egg, green onions and flour. The consistency should be that of a thick pancake batter. If the mix is too thick, add some milk, if it is too runny, add more flour.

Preheat the waffle iron and cook the mix just like you would regular waffles. I cooked mine about 6 minutes but since every iron has a different power you have to experiment for the first time you make them.

Serve with plain sour cream or yogurt.

Pasta with Chicken Breast, Zucchini and Tomatoes

I never knew what I was getting into when I planted 3 tiny zucchini plants last May. As recommended by GardenWeb members I have planted 3 seedlings on top of mound that was around 8” in diameter and 3“ high. Now it occupies area about 3 X 6 feet! And are they ever prolific! I had to find all kinds of uses for this great summer squash and one of our favorite ones is wide pasta noodles with sautéed onions, garlic, zucchini and tomatoes. Very quick and light summer meal.

Ingredients

1 small chicken breast cut into thin strips

1/2 small onion, chopped

2 cloves garlic, chopped

1 small zucchini, cut in half lengthwise and sliced 1/4” thin

2 medium tomatoes, chopped

1 Tbs. Olive oil

1 Tbs. Balsamic vinegar

1 Tbs. maple syrup

2 Tbs. chopped fresh basil or parsley

Salt and pepper

Wide noodles, penne or fettuccine
1tbs butter

Directions

Cook pasta according to package instructions, drain and toss with butter and keep warm. While the pasta is cooking heat olive oil in frying pan and sauté chicken breast pieces that were seasoned with salt and pepper for about 10 minutes or until light golden brown on all sides. Add onions, garlic, zucchini and tomatoes and cook until soft, about 10 minutes. Season with balsamic vinegar, pinch of salt and pepper. Drop cooked pasta into frying pan with sauce and toss till pasta is well coated with the sauce. Garnish with chopped parsley or fresh basil and serve.

Korean Zucchini Pancake

Hobakjeon  호박전

Last few days I had cravings for potato pancakes (or Čmunda in Czech) but it is a winter or cold weather meal. While browsing through other food blogs I came across zucchini version and since I bought bunch of zucchinis at local farmers market my plan was formalized. There is nothing like eating local and in season, right?

This pancake is great for nice quick lunch and can be eaten hot or at room temperature.

My version is based on recipe from Maangchi’s blog that I follow on regular basis. She also has her own channel on YouTube.

Ingredients

2 medium zucchini (I used 1 green and 1 yellow)

3 green onions

2 cloves garlic, very finely chopped

1/2 tsp. salt

1/2 tsp. white pepper

1 large egg, beaten

1/2 cup flour

1/2 cup water

1 tsp. sesame oil

Peanut oil for frying

Julienne zucchini (matchstick size) and shred green onions. You should have about 2-1/2 cups of zucchini and 1/2 cup of green onions.

In large mixing bowl beat the egg and then add salt, flour, pepper, garlic and water and mix until well combined and smooth.

Add zucchini and onions and mix thoroughly with spatula.

Heat 12” non-stick frying pan, add 1 Tbs. of oil and when hot add about 3/4 cup of pancake mixture. Spread it evenly, making fairly thin pancake. Press down with spatula to get even browning on bottom. Add some sesame oil around the edges to help the browning. When edges are golden brown, about 2 minutes, flip or turn over and cook another 2 minutes. Again, add 1 tsp. of sesame oil around the edges.

Transfer to heated plate and keep warm while frying rest of the pancakes.

I know that it is basically traditional Korean dish and is served with spicy sauce but I served it with sour cream and sliced strawberries. Nice contrast in texture and taste!

Done just right!

Note: Do not let the frying pan get too hot or you end up with burned edges and raw center.

Ratatouille and Pork Sausage.

I had some homemade pork sausage on hand but not enough for meal for 2. I could have used it in a pasta sauce but since I have so many Oriental eggplants I had to incorporate them somehow. Since it is one of ingredients in French Ratatouille I had decided to improvise something new (I have never seen a recipe similar to what I came up with).

Again, there is not much of a detailed recipe.

Preheat oven to 350 °F.

Butter ovenproof dish and spread raw pork sausage, store bought is fine, into 1/2” layer.

Next, lay down row of eggplant, than tomatoes, zucchini, followed by white onions, more tomatoes and more eggplant, all sliced. This is basically layer of Ratatouille. The veggies were seasoned with sea salt and about 2 tsp. of “Herbes de Provence”. (To mix your own “Herbes de Provence” I have included recipe at the end of this post.)

Since it didn’t look like there is enough substance I peeled and sliced Yukon potato and covered vegetables with overlapping potato slices. I lightly salted potatoes and sprinkled olive oil on top. In order for vegetables and meat to heat evenly I covered the top with parchment paper and then aluminum foil. (The paper prevents salt from interacting with aluminum and burn holes in the foil.) Place the dish on baking sheet and bake on middle oven rack for 45 minutes

Right from beginning I was going to top the veggies with slices of Provolone cheese so after 45 minutes raise the temperature to 450 °F, remove dish from oven, remove the foil and paper and cover potato slices with layer of cheese. Put back in oven and bake another 15 minutes or till cheese starts to bubble.

To serve, remove from oven and let sit for 5 minutes. Cut across the rows of vegetables with sharp knife into 2 portions and serve on preheated plates with slices of crusty French baguette.

This is a definite “will-make-again” meal.

Herbes de Provence

Ingredients

2 tablespoons dried savory

2 tablespoons dried rosemary

2 tablespoons dried thyme

2 tablespoons dried oregano

2 tablespoons dried basil

2 tablespoons dried marjoram

2 tablespoons dried fennel seed

Directions

In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.