vegetable recipes

The Potato Pancake 

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Some foods try very hard to impress you, and then there are potato pancakes. Potato pancakes do not care if you are impressed. They care only that you are warm, slightly happier than you were five minutes ago, and maybe sitting down for a minute. There’s something so cozy and wholesome – they’re crispy on the outside, creamy on the inside and a wonderful palette awaiting a dollop of sour cream or applesauce. Comfort doesn’t have to be complicated. It can be grated, pan-fried, and eaten standing at the counter while someone else asks, “Are those ready yet?”

Potato pancakes do not ask you to julienne anything. They do not require garnishes or fancy ingredients. They simply say, “Grate some potatoes. I’ll take it from here.” The best part is that you can use your imagination and creativity to combine all sorts of vegetables and seasonings. Basically, use up whatever is in the crisper. 

Even if the rest of the day has been a little questionable, eating a potato pancake is an exercise in mindfulness, whether you intend it or not. They are best fresh and hot, but still excellent cold, which feels like a metaphor for resilience. In uncertain times, when big answers are hard to come by, it is good to remember that some problems can be solved with potatoes, oil, and a hot pan. Not all of them. But enough to make things feel manageable. And really, sometimes that’s all we’re asking of dinner.

The basic recipe:

2 c. any combination of mashed or grated sweet and white potatoes 

½ small onion, finely chopped

1 clove garlic, finely chopped

1 egg

½ c. flour

Salt and pepper to taste

Sauté onion and garlic in a small amount of olive oil. Mix all ingredients in a large bowl and drop by large spoonfuls into a pan glazed with olive oil. Pat the cakes flat. Sauté until browned; flip and brown on the other side. Alternatively, you can place on parchment or a silpat on a cookie sheet and bake for about 15-20 minutes in a 350-degree oven. Repeat with the rest of the batter.

Serve warm on their own with a dollop of plain yogurt or sour cream, and a dollop of applesauce, currant jelly, or whatever other jelly you have on hand. Or serve cold over a fresh salad dressed with vinaigrette and sprinkle with goat cheese or feta.

Extras:

1 cup of any combination of grated raw beets, carrots, zucchini, and/or finely chopped greens

1 cup cooked grains (quinoa, bulgur, oatmeal), and/or mashed cooked beans (black, garbanzo, lentils). Just remember that the drier the mix, the more binder you may need, such as an additional egg.

Wrinkly Vegetables

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Ouch! Grocery shopping is getting increasingly expensive, especially now in the winter when everything must be shipped in. We have a few local farms here still growing greens and cabbages, but for the most part, we have to rely on produce from California or Florida.

So, when I check the fruit basket or the crisper drawer and find some fruits and vegetables that aren’t looking their best, I have two options – compost or find a way to use not-quite-perfect specimens. I hate to lose the money spent on groceries so I’m finding ways to use that produce.

For example, it’s usually less expensive to buy a bag of apples instead of a few loose ones, so I buy that bag. By the time we get to the end, we’re all a little tired of apples so we end up with a few that don’t look so good. Rather than toss them, I peel and slice them and gently simmer them with cinnamon and a little water for a delicious topping for yogurt. You can certainly add a little brown sugar if you like. Or if I have a lot of apples, I quarter them, peels and all, and cook them down with cinnamon. A quick run through the food mill or mash with a potato masher makes great applesauce.

Apples simmering for sauce

I know tomatoes aren’t great this time of year but sometimes I simply must have one. I buy Campari tomatoes which tend to have better flavor than others. But again, if I don’t use them all and they start getting wrinkly, I quarter or chop them and toss with hot cooked pasta, a bit of garlic and basil if I have it. Voila! Instant supper.

Tomatoes and onions ready to roast

The same principle applies to anything that gets wrinkly – mushrooms, peppers, carrots, zucchini. You can chop as you want and add to a stirfry. No one will ever know they were in danger of passing on to the compost pile. Add a little fresh chopped onions, crisp celery and you have the base for almost any type of soup.

Roasted Tomato Sauce

Asian stirfry for wrinkly vegetables

Any slightly wrinkled vegetables you have on hand, chopped to whatever size you prefer
½ onion, chopped
1 clove garlic, minced
Protein of choice – leftover cooked chicken, ground pork, tofu
Cooked rice

Wrinkly zucchini

Sauce – any bottled stir-fry sauce will do but if you want to make your own, here’s my favorite Asian sauce:

Spicy Szechuan sauce

¼ cup soy sauce
2 tablespoons brown sugar
2 tablespoons hoisin sauce
2 tablespoons rice wine or sake
1 tablespoon black vinegar (or rice wine vinegar)
2 teaspoons toasted sesame oil
½ teaspoon freshly ground white pepper or ¼ teaspoon finely ground white pepper
1 t. chili paste (or more or less to taste)
3 garlic cloves, finely grated
1 (1-inch) piece fresh ginger, peeled and finely grated
2 teaspoons cornstarch

Heat 2 T. olive in wok or high-sided skillet. Saute protein until done (if using cooked chicken or tofu, simply stir until heated through. Add the vegetables, 1 T. toasted sesame oil and saute until tender. Dress with sauce, heat through and serve over hot cooked rice.