Monday, December 6, 2010

Potato, Zucchini, and Carrot Pancakes


  • Nonstick cooking spray
  • 1 medium zucchini, shredded (about 1-1/4 cups)
  • 1-1/2 lb. baking potatoes, peeled and shredded (about 4 cups)
  • 1 large carrot, shredded (about 1 cup)
  • 1/4 cup all-purpose flour
  • 5 large eggs
  • 2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme, crushed
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 Tbsp. canola oil
  • 1 recipe Spring Greens, below
  • Mixed peppercorns, crushed (optional)


  1. Preheat oven to 425 degrees F. Lightly coat two small baking sheets with nonstick cooking spray; set aside.
  2. Drain zucchini in a colander; press to squeeze out excess liquid. In large bowl combine zucchini, potatoes, carrot, flour, 1 of the eggs, thyme, salt, and pepper.
  3. In extra-large nonstick skillet heat half of the oil over medium heat. To make a pancake, spoon about 1-cup portion of potato mixture into skillet; evenly press and round edges with back of spatula to form a pancake. Cook two pancakes at a time, 4 to 5 minutes each side or until golden brown, turning once. Transfer to prepared baking sheet. Repeat with remaining oil and potato mixture.
  4. With the back of a wooden spoon or a 1/4-cup measure gently press each pancake, slightly off-center, to make a 3-inch-diameter depression, deep enough to hold an egg (Pancake Nests, below). Pour one egg in each nest. Place pancakes with eggs in oven, being careful not to tilt baking sheet. Bake, uncovered, 10 to 12 minutes or until eggs are cooked through. Transfer pancakes to serving plates. Serve with Spring Greens. Sprinkle with crushed peppercorns. Makes 4 servings.
  5. Spring Greens: In large bowl combine 3 cups watercress and 1 small carrot, peeled and cut in long strips with vegetable peeler. For dressing, in bowl combine 2 teaspoons white wine vinegar, 1 teaspoon Dijon-style mustard, 1/4 teaspoon salt, and dash of black pepper. Slowly whisk in 3 tablespoons olive oil. Toss with watercress and carrot strips.

recipe source:

Tuesday, November 23, 2010

Slow Cooker Chicken Cacciatore


2 cups sliced fresh mushrooms
1 cup sliced celery
1 cup chopped carrot
2 medium onions, cut into wedges
1 green, yellow, or red sweet pepper, cut into strips
4 cloves garlic, minced
12 chicken drumsticks, skinned (about 3-1/2 pounds)
1/2 cup chicken broth
1/4 cup dry white wine
2 tablespoons quick-cooking tapioca
1 teaspoon sugar
1 teaspoon dried oregano, crushed
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 14-1/2-ounce can diced tomatoes
1/3 cup tomato paste
Hot cooked pasta or rice


Combine mushrooms, celery, carrot, onions, sweet pepper, and garlic in a 5- or 6-quart slow cooker. Place chicken on vegetables. Combine broth, wine, tapioca, sugar, oregano, bay leaves, salt, and pepper; pour over chicken.
Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

Remove chicken; cover to keep warm. Remove and discard bay leaves. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and the tomato paste. Cover and cook for 15 minutes more. Serve vegetable mixture over chicken and cooked pasta.

Makes: 6 servings

Tuesday, October 12, 2010

Hello Word

Friday morning we had second breakfast at Dunkin donuts. My whole goal for the weekend was to eat like a French woman, not depriving myself, but not eating every meal as if it would be my last. Portion control was key with a weekend that involved so much amazing FOOD!