Latkes (Potato Pancakes)

6- 5 oz white potatoes, peeled, grated and drained
2 medium onions, peeled and grated
3 egg whites
2 eggs
1/2 tsp pepper
3 tbsp matzo meal

Mix all ingredients well. Drop spoonfuls (approximately 2 tbsp each) of mixture onto a nonstick baking sheet. Bake at 425° F for 30 minutes or until brown, turning after 15 minutes. Yield: 6 servings (2-4-inch pancakes each).

Browned Butter Smashed Potatoes with Butternut Squash

1 lb (3 medium) yellow-flesh potatoes, cut into 3/4 inch chunks

1 sm. butternut squash (about 1 lb) peeled, seeded & cut into 1-inch chunks

Salt

3 T butter, divided

8-10 fresh (2-3") sage leaves, stacked & cut across into 1/4th inch strips

1/2 cup 1 % milk (approx.)

Freshly ground black pepper, to taste

Directions
Prep time: 25 minutes
Cook time: 15 minutes
Ready to serve: 40 minutes
Serves: 4

In 3-qt saucepan, cover potatoes and squash with water; add 1 t salt. Bring to boil over high heat; reduce heat, cover and cook until tender, 12-15 minutes.

Meanwhile, add 2 T of the butter and the sage to small skillet or saucepan over medium heat. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; keep warm.

Thoroughly drain potatoes and squash, return to pan and shake 1-2 minutes over low heat. Roughly mash with hand masher leaving mixture chunky.

Over low heat, gently mix in remaining T butter and enough milk for consistency desired.

Season w/ salt & pepper. Spoon into serving bowl & drizzle with brown butter and sage.

Zucchini and Potato Crock Pot Soup

Ingredients
5 cups Chicken Stock OR for a true vegetarian recipe us Vegetable Stock
2lb (1kg)Potato � peeled and cut into inch square pieces
2lb (1kg)Zucchini � cut into inch square pieces
2 medium onions
1/2 tsp nutmeg
1 tbls per serve Natural Yogurt

Method

1.Place all of the ingredients into the crock pot.
2.Cover and cook for 8-10 hours on Low.
4.When ready to serve, puree soup in a blender or use a hand held device.
5.Add a tablespoon of natural yogurt to each bowl and enjoy.

Notes
Serves 8-10
Freeze the excess, for an extra quick meal later.
Add the yogurt just as serving. Don't add yogurt if freezing.

Salsa "Fried" Potatoes

In a medium bowl, mix together 1-cup salsa, 1 small can of black olives & 2 cloves pressed garlic. Chop 1⁄4 cup fresh cilantro; add to salsa mixture. Slice 4-5 potatoes & mix with the salsa mixture. Place the potatoes in baker and cover with lid. Bake for about 30 minutes. Remove the lid & grate the cheese over the potatoes. Bake about another 10 minutes until the potatoes are fork tender & cheese is melted.

Italian Potatoes

Place peeled and sliced potatoes in baker. Melt 1⁄2 stick butter; add 1 TBS. Good Season's Italian Salad Dressing Mix. Pour over potatoes. Cover with lid and bake at 400 for 20 minutes or until done. While potatoes are baking, fry 2-3 strips of bacon until crisp. Chop bacon. Remove potatoes from oven when done and sprinkle bacon over top along with a cup (more or less) of shredded cheddar cheese. Replace top and set aside to allow cheese to melt. Serve and enjoy!

Potato Pancakes

8 pancakes

I have made these at the house of a friend who gives a party featuring potato pancakes every year. He loves making them and gets really creative, tossing in hot sauce or different herbs. You can be as creative as you like with yours. Mine are a simple version, and I like to serve them with fresh applesauce.

Ingredients:
3 large Idaho or Yukon potatoes (about 2 pounds)
1 large sweet onion
1 cup matzo meal, medium grain
1 egg
1 teaspoon salt, or more to taste
1/4 cup olive oil
GARNISH:
Low-fat sour cream
Fresh

applesauce
Instructions:
1. Peel and grate the potatoes and onion by hand or in a food processor and put them in a large bowl. (If you grate the potatoes ahead of time, make sure to soak them in water to keep them from turning color, then drain and squeeze when ready to use.)

2. Add the matzo meal and the egg. Sprinkle in the salt and blend everything together until the onions and potatoes are coated with the egg and matzo meal. Let stand for 5 minutes.

3. With clean hands, roll a ball of dough just big enough to fit into the palm of your hand, and flatten it out with your palms to make a round cake. Repeat the process until you have used up all the batter.

4. Set a medium saucepan over medium-high heat with 1 tablespoon of olive oil. Lay 4 pancakes in the hot oil and cook for 1 minute on each side, until they turn golden brown. Transfer the pancakes to a paper towel to soak up any excess oil. Repeat, adding more olive oil to the pan, until all pancakes are cooked. Serve with sour cream and a side of fresh applesauce.

Nutritional Information:

Per serving:
246 calories
8 g total fat (1 g sat)
27 mg cholesterol
39 g carbohydrate
5 g protein
3 g fiber

Weil's Stuffed Potatoes

6 Servings

As it can be difficult to coax your loved ones into eating five helpings a day of vegetables (as nutritionists recommend), this recipe cleverly incorporates broccoli into a baked potato, without using a lot of fat. Broccoli is an excellent source of fiber and cancer-fighting antioxidants. Potatoes are a universally loved vegetable loaded with vitamins C and B-6, potassium, and fiber. You can make the stuffed potatoes ahead and reheat them when everyone is ready to eat.

Ingredients:
3 large baking potatoes
3 stalks broccoli
1/2 tW salt
1 T olive oil
1-2 T rice milk or soy milk
2 T grated Parmesan cheese

Instructions:
1. Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, usually 1 hour, depending on size of potatoes.

2. Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. Drain and chop fine.

3. Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough rice or soy milk to allow you to mash the potatoes into a smooth paste. Add the Parmesan cheese and the chopped broccoli and mix well.

4. Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.

Nutritional Information:

Per serving:
136 calories
4 g total fat (1 g sat)
2 mg cholesterol
24 g carbohydrate
5 g protein
4 g fiber
250 mg sodium

Sweet Potato Pancakes with Tofu

These are a delicious twist on traditional potato pancakes, and they include all the healthful goodness that tofu—a secret ingredient—provides. Serve them with poached eggs for brunch.

1 cup (8 oz/227 g) cooked sweet potato, mashed
4 ounces (113 g) tofu
2/3 cup (1 1/3 oz/38 g) fresh breadcrumbs
1 tablespoon (15 ml) onion, minced A few dashes curry powder
1/4 teaspoon (1.3 ml) salt
2 tablespoons (101/4 oz/284 g) unbleached flour, spread on a saucer
2 tablespoons (1 fl oz/30 ml) oil

Using a fork, mix all the ingredients, except the flour and oil, in a small bowl. Mash the tofu as you mix and blend. Form the mix into 4 thin patties. Dip each side of each patty in the flour. Heat the oil in a heavy skillet, and fry the pancakes over medium-low heat for about 10 minutes on each side. The pancakes should be golden brown and crusty on the outside, soft and rich on the inside.

Yield: 4 pancakes

Time: 25 minutes