Czech Potato Pancakes

I grew up eating potato pancakes. They were one of my mom's regular meals to make (other than beef stroganoff and chicken paprika) and I love them. Typically, Czech potato pancakes are made with a little dill and served with applesauce, but I like mine better with ketchup (must be an American kid thing, you know, fries and ketchup). They are also made with an egg and some milk and flour to bind them, but I decided to leave out the egg and milk and see where it took me.

The pancakes were still just as good as my mom's, but they didn't flatten out into large rounds. I guess as long as they taste good, the shape doesn't really matter, right?

Czech Potato Pancakes

Serves 4

3 yukon gold potatoes

1/4 c. flour, roughly

1 tsp dill

Salt and Pepper

Oil, for frying

1. Shred potatoes with peels on using a food processor. Pour into a bowl and mix with enough flour to make the potatoes begin to clump together. Add the dill and a little salt and pepper.

2. Heat oil in a large non-stick pan over medium heat. Using an ice cream scoop, scoop some of the potatoes and plop into the pan. Use the back of the scoop to flatten them out slightly. Let them crisp on the first side for about 3-4 minutes before flipping over. Cover pan with a lid and let cook for 5-6 minutes until crispy on the other side and cooked through. 

3. Serve with applesauce or ketchup, depending on your preference.

Enjoy!

   

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Pork Skewers with Herbed Rice and Bok Choy

I made this meal about a month ago, and haven't gotten around to posting it because I am not fond of the picture. I mean, it shows the meal just fine, but I'm a perfectionist and the shadows bug me! Does anyone else have that problem (or am I just a weirdo?)

Anyways, the inspiration for this dish is from one of my favorite cookbooks, Marie Claire Seasonal Kitchen by Michele Cranston. This cookbook introduced me to seasonal cooking and it's been like my bible ever since. I love the simplicity of all the dishes and the photographs are truly amazing!

The recipe I used for the rice is actually a breakfast dish, topped with a fried egg. Since I'm going egg-free this month, I thought I would use the rice dish, but add in some pork skewers and some bok choy and you have a wonderful delicious dinner. (And the rice ain't too bad for breakfast the next day either!)

Pork Skewers with Herbed Rice and Bok Choy

Serves 4

1 lb. thin cut boneless pork loin chops

8-12 bamboo skewers

1/4 c. hoisin sauce

3 heads baby bok choy, sliced into thin strips

2 tbsp olive oil

1 garlic clove, minced

1/2 red onion, diced

1/2 tbsp finely chopped lemongrass

1/2 tbsp grated ginger

1 c. cooked rice

1 handful cilantro, chopped

1 handful parsley, chopped

1/2 bunch chives, sliced

1. Cut each pork chop in half long ways. Insert 1 skewer through each piece of pork, threading it through multiple times. Brush hoisin sauce over both sides of pork. Let stand while you prep the rice.

2. Heat olive oil in sauce pan over medium heat. Add garlic, onion, lemongrass and ginger and saute for 5 minutes. Add the rice and cook for 5 minutes, stirring occasionally, until all ingredients are combined and the rice begins to stick to the pan. Remove from heat and set aside.

3. Heat a nonstick saute or grill pan over med-high heat. Grill or sear pork skewers for 2 minutes per side. Let rest for 3 minutes on platter before serving. Stir bok choy into rice and serve. 

Enjoy!

   

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The Moo and Cluck Blog

Hi there!

Since I'm going egg and dairy free this month (and seriously want to make it a permanent change), I decided to create a new blog for all my egg and dairy free recipes. Go ahead and check it out!

http://mooandcluck.blogspot.com/

Have a great day!

Update on March: Allergy-Free Month

Hi there!

So far this month I have been going egg and dairy free and it has really helped me a lot! I have a lot fewer stomach issues and my energy level is a lot higher. Who knew that removing those two allergens from my diet would create such a difference?

For the most part, I have been able to remove almost all egg and dairy products from my diet. There have been a few times when I couldn't avoid it (i.e. eat the sandwich with a smidgen of mayo or don't eat for several hours), but I haven't had any milk, no yogurt, no eggs, no baked goods, etc. And I feel fantastic!

If you are having energy problems (or stomach issues), I suggest getting an allergy test. It's quick, relatively painless and it's at least a start to making you feel better! (Of course, I'm not a doctor, so check with your regular doc before you make an appt with an allergist).

Anyways, I have been really neglecting my blog lately. I have quite a few posts I need to type up (read: 5), but just haven't had the time! I think tonight I will since my only plans are to sit on the couch with my cat George and get caught up on Psych. Anyone else love that show?

Well, have a good evening! Hope the weather where you are isn't as crazy as it has been here! (Snow, rain, sun, wind, snow, rain, snow, sun...)

Rachel

Carrot and Apple Juice

My parents bought me a juicer for my birthday a few years ago and I have loved using it. Since I moved last august, it's been in a box. Last weekend, I pulled it out and decided to use up some produce that I wasn't going to cook with and I came up with this juice combo that was absolutely fantastic!

The apples sweetened the juice, masking the taste of the carrots. The oranges and lemon gave a nice citrusy-sour note. I made a really big batch and drank it throughout the week. In fact, I think I might go buy a lemon tonight and make some more.

Carrot and Apple Juice

Makes 6 servings

8 medium carrots, peeled and trimmed

2 apples, cored and cut into quarters

6 mandarin oranges, peeled

1 lemon, peeled

Juice all ingredients and mix together. Chill for an hour before serving. 

Enjoy!

   

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