I have decided to try to eat what’s in my freezer before purchasing any more meat or seafood.
I have lovely scallops, shrimp, boneless chicken, whole chicken, ground beef, etc. and I think it’s important to save some money and just concentrate on eating what’s there first.
So far so good! I roasted a chicken on Sunday, and it’s given us 6 meals! 4 dinners (including soup!) and 2 lunches!
I can’t believe that I haven’t been to Whole Foods since the end of August! I did shop at the local Market Basket grocery store to pick up a few things, I desperately needed a bag of King Arthur white whole wheat flour, yogurt, and some bananas.
This week, I’m glad that there isn’t much on sale again at Whole Foods. I’ll just pick up a few necessities at Market Basket, and grab all my produce from the local farms and from my CSA share at Farmer Daves.
With our lower meat consumption, I could actually be sustained for a few weeks, and possibly not need to visit Whole Foods until October. Wow, now wouldn’t that be a feat!
But for now, one week at a time!
Yesterday, I made some fantastic yummy potato eggplant pancakes for dinner. I don’t always go meatless on Meatless Monday, but we do try to eat meatless one or two dinners per week.
The main flavor in these pancakes was obviously potato, I purposely used less eggplant because DH isn’t a fan. I wanted to ease him into it. Next time, I will include more eggplant – maybe two smaller ones. I love using the smaller sized ones because there are virtually no seeds, and the peel is tender.
These pancakes are really a snap to cook, because the vegetables are roasted ahead of time. Roasted vegetables bring such a wonderful flavor and you can substitute different vegetables in many combinations. Carrots, potatoes, onions. Or how about zucchini, leeks, cauliflower. The possibilities are endless!
Ingredients for Potato Eggplant Pancakes
4-5 small/medium potatoes, quartered
1 small eggplant, halved
1 onion, quartered
salt & freshly ground black pepper
3 large eggs
1/4 cup whole wheat flour
Optional-coconut oil or more olive oil for pan frying (not deep frying)
- In baking dish, arrange potatoes, eggplant and onions together and drizzle with olive oil, and season with salt & freshly ground black pepper.
- Roast vegetables in 350F oven. I like a lower heat, because I have a smaller countertop sized convection oven. It heats up quickly. Others roast vegetables at 400F. Choice is yours!
- Once vegetables are fork tender, allow to cool for a few minutes, then pour them into food processor. Pulse a few times, then process until fairly chopped and combined.
- Transfer veggies into large bowl, add eggs and flour, and mix until combined.
- Using a cast iron pan (or if you prefer non-stick), pour 1 tsp coconut oil and allow to heat. Spoon pancake mixture into pan. I like making two smaller pancakes. You can make one larger pancake.
- Add 1 tsp oil for each batch. You also might need to wipe out pan if necessary.
- Serve with salad. 2-3 small pancakes for each person, with leftovers for lunch next day!
These pancakes really were delicious, and DH thought so too, despite that dreaded eggplant was a hidden ingredient! I will for sure make them again!
I found an inspiring recipe over on Kalyn’s Kitchen for ; I had some yummy swiss chard greens from this week’s CSA share, and I knew it would be a great substitution for the kale.
1 large bunch of swiss chard or other hearty greens (kale, spinach, arugula, turnip/radish greens, etc)
8 oz fresh ricotta cheese – I used whole milk ricotta, but to save calories, part skim might be preferred.
1 – 2 oz grated cheese – cheddar, Parmesan, Pecorino, whatever you have on hand.
1 cup eggs, beaten. I used 5 extra large eggs, but the original recipe called for 6 large
kosher salt & freshly-ground black pepper to taste
2-4 servings depending on how hungry you are! We turned what was originally thought to be four into just two servings for us.
- Preheat oven to 375F.
- Wash swiss chard leaves, pull/cut off ribs, then coarsely chop and quickly steam in a shallow saucepan or fry pan. About 1-3 minutes.
- Use a little coconut or olive oil to grease the bottom and sides of a baking dish. I used a large round quiche pan. Kalyn’s original recipe suggested to use a spring form pan. Any type of glass or ceramic baking dish would be fine.
- Line bottom of baking dish with steamed swiss chard or greens.
- In a medium bowl, combine ricotta, grated cheese, and salt/pepper.
- In separate bowl, beat eggs, then blend into the cheese mixture. It’s lumpy, so don’t be alarmed.
- Pour egg/cheese mixture over swiss chard greens in baking dish.
- Bake for about 20-40 minutes, maybe longer depending on the depth of your pie. The original recipe called for 40 minutes, but her pie was much thicker.
- Allow to cool and enjoy! Serve with a small salad or even veggie soup. Great for Meatless Mondays!
- Farm fresh ricotta is always the best choice before a grocery brand. It tastes like cream! I like Maplebrook Farms from Vermont…they also make fresh mozzarella cheese.
- We also received 2 very small corn on the cob in the CSA share this week. I figured instead of boiling them, I’d add some freshly cut corn off the cob. Well, because there was such a small amount, the corn really didn’t add anything special to the dish, so I left it out of my recipe here.
- I would have loved to add a sprinkling of freshly grated nutmeg into the cheese mixture, but since my microplane grater/zester had soft cheese all over it, I couldn’t grate the nutmeg. Next time, I’ll grate the nutmeg first.
- Leeks and tomatoes would also make a great addition! Hmm, like sliced tomatoes placed on top before baking! Yum.
Use the nutritional data as a guide; the info is not absolute, your results might vary considerably depending on the total weight of the finished dish.
Total Carbs: 7g
Vit A: 76%
Vit C: 13%