{recipe} Potato, Carrot, Zucchini Pancakes

Weekly Test Recipes - week 41!

This is a recipe I got from my younger sister when we were discussing healthy recipes. It's chock-full of vegetables and pretty easy to make - IF you have a food processor. I do not. So I had to shred potatoes, carrots, and zucchini by hand. That took a long time. I guess it was worth it though, because the end result was pretty good.

POTATO, CARROT, ZUCCHINI PANCAKES (Karen Doerr)

1 medium zucchini, shredded (about 1 1/2 cups)

1 1/2 pound 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

Preheat oven to 425. Lightly coat two small baking sheets with nonstick cooking spray; set aside.

Drain zucchini in a colander, press to squeeze out excess liquid. In a large bowl combine zucchini, potatoes, carrot, flour, one of the eggs, thyme, salt and pepper.

In extra-large nonstick skillet, heat half of the oil over medium heat. To make a pancake, spoon about a 1-cup portion of potato mixture into skillet; evenly press and round edges with back of spatula to form a pancake. Cook two at a time, 4-5 minutes each side or until golden brown, turning once. Transfer to prepared baking sheet. Repeat with remaining oil and potato mixture.

With the back of a wooden spoon or a 1/4 cup measure gently press each pancake, to make a 3-inch diameter depression, deep enough to hold an egg. Pour one egg in each nest. Place pancakes with eggs in oven, being careful not to tilt baking sheet. Bake, uncovered, 10-12 minutes or until eggs are cooked through. Transfer to serving plates

I thought these were good, but the first batch I made I cooked too long and the egg got a really tough outer coating to it. I was scared about undercooked eggs. If you follow the recipe you should be fine ;) The thing I didn't like was the thyme. Any suggestions for substitutes? I made a half recipe and used 1/2 c. measures to make each pancake. This resulted in 4 servings. Also, I fried all four pancakes in the oven, but only baked two with the eggs to eat that night. The other two I fried and then put in the fridge for the next day. Then the next day I just put the egg on top and baked as directed.

Rating: GOOD

{recipe} Summer Tortellini Salad

Weekly Test Recipes - Week 28!

I came across this recipe via The Sisters Cafe.  They have a neat blog where all the 5 sisters in the family post recipes they've been trying as well as family favorites.  It speaks to me because my five sisters and I have a private blog where we can keep track of each other's lives since we live all over the country.  I love it.  Here is the first recipe I tried from their website.  I have many more bookmarked to test in the future.

SUMMER TORTELLINI SALAD (TheSistersCafe)

1 pkg. (9 oz.) uncooked refrigerated cheese-filled tortellini
1 medium zucchini, thinly sliced and cut into half-moons
1 large carrot, peeled and chopped (I use the equivalent of baby carrots instead)
1 pint cherry or grape tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley
1/2 c. ranch dressing (I suggest a little less than this)
Parmesan Cheese - to taste

Cook tortellini according to package directions, drain and rinse under cold running water. Place tortellini in a large colander and set aside. Add vegetables to tortellini. Add dressing and top with grated parmesan cheese. Cover and refrigerate at least 2 hours before serving.
Makes 6 servings

This was so good!  It is very refreshing, and I love the hint of cheese that comes with the tortellini.  Definitely a keeper.  Soo easy to make and great for summer!
 
Rating: EXCELLENT

P.S. I suggest you use a large enough saucepan for cooking the tortellini.  I was afraid mine was going to spill or not cook evenly:

{recipes} Kabobs Galore

Weekly Test Recipes - Week 21 and 22!
These recipes were made utilizing my graduation gift for Tony - a portable grill :)

1. HONEY CHICKEN KABOBS (allrecipes.com)
1/4 c. vegetable oil
1/3 c. honey
1/3 c. soy sauce
1/4 tsp. ground black pepper
8 boneless/skinless chicken breasts, cut into 1" cubes
2 cloves garlic
5 small onions, cut into 2" pieces
2 red bell peppers, cut into 2" pieces
wooden skewers, soaked in water to prevent from catching fire

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, RESERVE a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).  Preheat the grill for high heat.  Drain marinade from the chicken and vegetables. Thread chicken and vegetables alternately onto the skewers.  Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

2. ORANGE VEGETABLE KABOBS (allrecipes.com)
1 large sweet onion
1 large orange, unpeeled
1 medium sweet red pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1 inch pieces
8 medium fresh mushrooms
8 cherry tomatoes
2 small yellow summer squash, cut into 1 inch slices

MARINADE:
1/2 cup olive or vegetable oil
1/3 cup lemon juice
1 1/2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons orange juice

Cut the onion and orange into eight wedges; halve each wedge. Alternately thread vegetables and orange pieces onto eight metal or soaked wooden skewers. Place in a shallow oblong dish. In a bowl, whisk together the oil, lemon juice, sugar, salt if desired, garlic powder and pepper. Pour over skewers. Marinate for 15 minutes, turning and basting frequently. Grill, covered, over indirect heat for 10-15 minutes or until the vegetables are crisp-tender. Brush with orange juice just before serving.

I didn't get a picture of either of these, but picture all the ingredients on a stick and that's it :)  Check the allrecipes.com links to see photos as well.  Both of these recipes were fantastic and fresh and EXCELLENT!