Potato Pancakes!

     While school was keeping me busy, I was trying to think of things to prepare that were quick, simple, and easy. There are a TON of ideas that came rushing to my head, this is one of them, because it uses leftovers – something that is already prepared! My mom had specially requested these, so I finally decided to make them for the website (these are yours, Mom.) They are simple, require little effort, and just need a little love!

     This uses leftover mashed potatoes; it is important to note that the potatoes MUST be chilled. Warm or room temperature potatoes seem to fall apart much easier than if they have been chilled overnight. If you plan to make mashed potatoes specifically for this recipe, keep in mind they need to chill at least 5 hours or overnight.

Potato Pancakes

Yields: 24 ½” pancakes

¼ c. all-purpose flour

1 egg

½ c. onion, minced

4 c. mashed potatoes, chilled

Vegetable oil

 

     In a large bowl, combine all the ingredients well.

 

In a large skillet over medium heat, heat some oil. Using a spoon or ice cream scoop, add the potato mixture to the pan, flattening as best as possible.

 Cook until brown on one side, about 3 minutes. Flip the potato pancake over and then flatten with the back of a spatula. Cook an additional 3 minutes, or until browned to your liking.

 

 

It's that easy! Enjoy these with eggs and bacon for breakfast or in place of mashed potatoes with

dinner! SO simple and delicious!

 

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving    

• Calories: 132.2
• Total Fat: 4.3 g    
• Cholesterol: 33.0 mg
• Sodium: 11.3 mg
• Total Carbs: 21.1 g
• Dietary Fiber: 0.2 g
• Protein: 3.4 g

Ye Olde Goulash

     Yesterday morning, I got up, fed Pippy, made the bed, emptied the dishwasher, and took Pippy outside to use the bathroom. Every morning, it's the same; the only thing that changes is the meat I pull from the freezer to thaw for dinner.  Last night, the decision was between chicken breast, ground beef, or top round. We had chicken the night before, so I pulled out the top round and let it begin thawing. Once it was thawed (around 2pm) I put it in the refrigerator and then it hit me. I don't have enough time to make anything with this! 
     See, top round is a tougher cut of meat. This is because the area that this cut comes from is well exercised and contains a lot of connective tissue. It tends to be extremely tough if it isn't braised for a long period of time. So, at this point, I'm trying to figure out what I can cook in a short period of time. I won't be able to utilize my slow cooker unless I want to have dinner ready around 10:30 P.M. I had to improvise a bit and do something on the stove top that could cook low and slow for at least an hour and a half. 
     The recipe that I have written out is meant for ease and convenience (somewhat). I used a packaged rice that had beef seasonings, but you can also cook the rice in a separate 2-quart pot and add either 2 cubes of beef bouillon or 1 tablespoon of it. 

Ye Olde Goulash
Yields: 4 servings

2½ tbsp. butter, unsalted
1 lb. top round, 1" cubes
1 c. onion, chopped
1 lb. waxy potatoes, cubed
1 c. water
1½ c. beef broth
2 tsp. salt
1 (14.5oz) can diced tomatoes, undrained
1 package of rice with beef seasonings, if desired

In a soup pot, melt the butter over high heat. Add the steak and onions brown on all sides. Resist the urge to continue stirring the meat! This will allow the meat to develop a nice color and this is where much of the flavor is!

 After about 6 to 8 minutes, add the potatoes, water, beef broth, and salt. Cover and reduce the heat to low. Simmer for about 1½hours, stirring occasionally.

At this point, add the tomatoes and the packaged rice (or boil separately), uncovered for 30 minutes. Enjoy!

 

Note: This tastes GREAT the next day as well!

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 713.8

• Total Fat: 25.7 g
• Cholesterol: 84.1 mg
• Sodium: 599.9 mg
• Total Carbs: 53.1 g
• Dietary Fiber: 11.0 g
• Protein: 39.6 g

Simple Potato Soup

Hey y'all! I hope you are all doing well! I'm doing alright, just relaxing at home while I have dinner cooking away in the slow cooker. If the recipe turns out as expected, I will definitely have a post on it with the recipe. Tonight's dinner is not what this post is about. No, what this post is about is how it's spring time here in North Carolina, but we have had freeze warnings and temperatures in the 20s recently. Are you serious, mother nature? Anyways, this weekend is supposed to be much warmer, with highs in the mid-60s, so I wanted to take advantage of a soup...just once more. 
     Don't get me wrong, I can eat soup during spring, summer, fall, or winter, but it's just so much more appealing in the colder months. Let's face it, when it's 95 degrees outside, do you really want to be stuffing your face with 98 degree soup?! I think not. Anyways, for lunch, I decided on some potato soup. I have been craving it recently and decided on making some. I did want to lighten it up a bit, as most classic potato soups have heavy cream. I will tell you this: I succeeded. Give this recipe a try, you won't regret it. You will never miss the cream in this tasty soup! 


Simple Potato Soup

Yields: 2 servings

1 tbsp. unsalted butter

1 garlic clove, minced

1 large potato, cubed
¼ c. onion, chopped

2 tsp. Italian seasoning

1 tsp. dried parsley

1 ¼ c. chicken stock

¼ c. milk

1 tsp. cornstarch

2 tsp. water

     

In a medium saucepan, melt the butter over medium heat. Add the garlic clove and stir for 30 seconds to 1 minute, being careful not to burn the garlic. Next, add the onions and allow to cook until translucent, about 3 to 4 minutes. 

Add the potatoes, Italian seasoning, and parsley and cook, stirring frequently about 3 minutes.

Carefully add in the chicken stock and bring to a boil, reduce to simmer. Continue to cook on low heat for approximately 15 minutes, or until potatoes are fork tender. Using a potato masher, break some of the potatoes up. This is optional, but I think it helps add a little more thickness.

 Create a slurry using the cornstarch and water, by mixing them together and adding to the soup. Bring to a boil, once again, and stir for 1 minute. Once you are satisfied with the texture and thickness of your soup, remove from heat and stir in milk!

Nutritional Info

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 214.7

• Total Fat: 6.6 g
• Cholesterol: 20.2 mg
• Sodium: 645.4 mg
• Total Carbs: 35.1 g
• Dietary Fiber: 4.9 g
• Protein: 5.3 g

Soup called what?

YES! I have found the secret recipe for the amazing soup that is given at the beginning of the meal at a Japanese steakhouse! It is known by many names- hibachi soup, steakhouse soup, and I have even heard it called chicken broth- weird. Although it does have chicken bouillon in it, it is not the broth of a chicken! Like myself, I'm sure some of you are tired of asking to purchase a quart and getting a funny look. Now, I won't have to stand the looks anymore!

Contrary to what most believe, the soup that is served is NOT miso soup. Miso soup is essentially a Japanese soup in which dashi (stock made with seaweed and sardines) is combined with miso (fermented soybean paste). This Japanese onion soup is more basic, much easier to replicate, and in my opinion, SO much tastier!

It's fairly simple to make because there isn't much prep work and once it's boiling, you just let it simmer. How long it simmers is up to you, but no less than 45 minutes. The vegetables do not need to be diced or chopped precisely, as they are the flavoring and will be strained out. Also, taste occasionally as you may need to add more water. I added an additional 1½ cups of water because when I tasted mine, it was a little salty. In total, I used 9½ cups of water.

Japanese Onion Soup

1 small onion, quartered
2-3 carrots, roughly chopped
1 stalk celery, halved
2-3 cloves garlic, halved or quartered
½ inch of ginger, roughly chopped
2 tbsp. beef bouillon
2 tbsp. chicken bouillon
3 mushrooms, quartered
8 cups water

Optional toppings include scallions, french fried onions, thinly sliced mushrooms, etc.

Place all ingredients into a large saucepan or stock pot. Bring to a boil over high heat. Once boiling, cover and reduce heat to medium. Gently simmer for at least 45 minutes. (You may simmer anywhere from 45 minutes to 2 hours or more!) I recommend simmering for about an hour and a half. Remove from heat and strain the vegetables from the liquid. The vegetables should be discarded because they should have already given up their flavor into the stock. My favorite topping is french fried onions and scallions while my boyfriend prefers the mushrooms.

Enjoy!

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 34.9

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 506.6 mg
• Total Carbs: 6.8 g
• Dietary Fiber: 1.4 g
• Protein: 1.2 g