Potato (Plus) Pancakes...aka Latkes

Our family enjoyed potato pancakes for many years before I discovered that they were also called latkes. This time of the year, when many families will be making latkes as part of their holiday festivities, seemed like a good time to bring out my favorite method for making potato pancakes.

Maybe I should put "potato" in quotes, since I long ago started adding in carrots or zucchini or squash to the mix, sometimes even some chopped spinach for color as well. It goes without saying, of course, that there has always been plenty of onion in my version, and bell peppers whenever available. These additions add both nutrition and flavor. Along with the dry milk powder and eggs in my basic recipe, this is a main dish that provides just about every food group. Finally, I use as little oil as possible. This is another advantage of a well-seasoned cast iron skillet, but you could use a non-stick pan too--you just won't get quite the golden crispness of cast iron since you won't be able to heat the pan quite as high.

This week, The New York Times has had a series of recipes for variations similar to mine, with  vegetables as varied as carrots, purple cabbage, sweet potatoes, and broccoli stems. The main article can be found at http://www.nytimes.com/2012/12/10/health/spicy-carrot-and-spinach-latkes.html?ref=health. Makes me feel validated when a latke "expert" is making these kinds of substitutions!


Though we often enjoyed potato pancakes as a special weekend breakfast, they are also good for a quick, light supper. If made with seasonal vegetables (and potatoes, onions, and carrots are pretty much year round staples), you'll have a budget friendly main dish that supplies both vegetables and protein to the meal. The variation using leftover mashed potatoes will result in quite a different consistency but the flavor is good, and these can stretch the budget even further.


A hand grater is the only tool you need to make potato pancakes, but I have always liked the ease of grating and chopping the vegetables in a processor. I have recently been blessed with a new processor* and haven't yet adjusted to the larger feeding chute size.  As a result, as you can see in this picture, some of the vegetables are not quite what I would normally call "shredded." They could have been hand cut further, but I decided to leave them as is. The result may not have been quite picture-perfect, but the flavor was fine.


As with just about any vegetable recipe, the amounts can vary a great deal. What, after all, is a medium potato? And if I say about 1 1/4 cups of shredded potato and you end up with 1 1/2 cups, should you discard the extra amount? Or do I need to prep another potato if I end up with just under a cup of shreds? (NO is the correct answer to both situations!) I also have a predilection for lots of onion flavor, so my medium onion may well be quite a bit larger than the size you would favor, and that's okay too. And if you don't have squash, use some carrot instead, or sweet potato (which, be aware, will darken quickly after shredding, so cut these up just before stirring everything together).

Here is my "basic" recipe, as prepared today with potatoes and butternut squash, with some suggestions for variations following. Also included are a few "helpful hints" to make your first tries more successful. This amount should serve two to four, depending on whether for breakfast or dinner, whether as the main dish or as a side...and you can easily double--or even triple--the recipe.


*I still love my decades-old processor, but the bowl handle is almost completely broken off. Once that goes, all the safety features will keep me from using it again, and there is no place where I can find a replacement. So even as I baby it along, I have been shopping for a replacement. Thanks to a five hour pre-holiday special, I found a great deal on a replacement and thus, for at least for awhile, have the pleasure of having two processors to work with. I am blessed!

Potato (Plus...) Pancakes

1 medium potato, scrubbed but not  peeled (after shredding, about 1 1/2 cups)
about the same amount of butternut squash--peeled
1 medium onion (3/4 to 1 c onion)
3 eggs
1 c fine bread crumbs
1/2 t seasoning salt
1/2 t garlic powder
1/4 t cayenne pepper (optional)
1/3 c nonfat dry milk powder
canola oil 

1.  If using a processor, cut the vegetables into chunks and feed through the shredder disk. If using a hand grater, use the part that will produce a relatively coarse shred. (It may be easier to just chop the onions if you are not using a processor._
2.  Turn the vegetables into a bowl and add the remaining ingredients. Mix well. If the mixture is very dry, add one more egg. Allow to sit for a few minutes for the bread crumbs to absorb some of the vegetable juices.
3.  Put enough oil in a heavy skillet (preferably cast iron!) to make a thin film. Heat over medium-high to high heat until the oil just begins to shimmer.
4.  Put tablespoons of the batter into the hot oil, smoothing to about a half inch with the back of a spoon. Cook until the bottom is well-browned. Turn, press lightly with the turner, and continue cooking until the second side is golden. Allow to drain briefly on a paper towel lined plate before serving.  Since you will need to cook these in batches, you can cover the first ones with another paper towel and keep warm in a very low heat oven, or rewarm for a few seconds in the microwave.
5.  Continue making the rest of the pancakes, adding a bit of oil as necessary for later batches.

While the traditional latke toppings are applesauce and/or sour cream, our family often tops these with ketchup. Don't scoff--haven't you ever eaten ketchup on French fries?!?

Variations:

Substitute 2 T flour and 1/3 c yellow corn meal for the bread crumbs

Vegetable changes:

• Use more or less onion, based on your own preferences
• Use a clove or two of fresh garlic, minced, instead of the garlic powder
• Add up to two cups of well-drained, chopped spinach or kale
• Substitute sweet potatoes or carrots for the squash
• Substitute grated zucchini or yellow summer squash for the butternut squash
• Include up to a cup of finely grated cabbage or broccoli stems with the other vegetables
• Add a few tablespoons of chopped parsley or cilantro
• Add chopped bell pepper (or even jalapeno, if you'd like to warm this recipe up)
• Add your own favorite herbs--basil, oregano, and Italian seasoning are all good

Leftover uses:
These variations will result in a less crisp product, but these can be very flavorful too. Substitute 1 1/2 to 2 c mashed potatoes for the grated potatoes OR substitute roasted squash, sweet potatoes or carrots for the squash in this recipe. (I would not recommend having both the potatoes and yellow vegetables pre-cooked.) You may need one more egg and possibly a few more bread crumbs if the mixture is too soft.  If the leftovers were already seasoned, don't add any seasoning salt.

Helpful Hints:

Don't turn the pancakes too quickly. If you do, they are much more likely to fall apart and/or stick to the pan. Use your turner to lift a corner of one to check on done-ness if you are not sure.

Don't make the pancakes too large. They will be hard to turn and may also be hard to get cooked through before the outside edges have gotten too brown. In the same way, be sure you flatten the pancakes so that the centers are not too thick.

As you continue to cook more batches, you may need to add a bit more oil to the pan. Add only a small amount each time and allow a short time for the oil to heat back to full level. If the oil is not hot enough, the pancakes will absorb a lot more of it, leaving them far more oily than desirable.

If in doubt, add too little salt. You can always add more at the table but once in the mix, it can't be taken out! (Actually, this should be pretty standard practice in the kitchen!)

Don't peel the potatoes--not necessary at all! In addition, this method does not involve draining and/or squeezing the potatoes to get out any moisture. Just don't soak the potatoes at all before grating them.  If you do find that, after a few minutes of standing, the batter begins to have a bit of liquid separating at the bottom of the bowl, add another tablespoon or so of bread crumbs (or corn meal) and then stir well. As you are putting the spoons of batter into the pan, continue to stir the liquid in. You should still end up with crisp pancakes, and a whole lot less work.

Cranberry Pie, aka Mock Cherry

The stores are full of fresh cranberries from mid-November through December, often at loss-leader prices. This year, on the day before Thanksgiving, I found a store that had already marked these down to less than half the price of most places. Knowing how well these bright berries keep in the refrigerator and how easy they are to freeze,  I took advantage of the sale and brought home a lot of bags. There was of course the usual cranberry relish for Thanksgiving and then an apple pie made with a cup of cranberries added to the mix. 

But now, with this wonderful stash, it was time to go back to a recipe I found many years ago, Mock Cherry Pie. This is so easy, and so much less expensive than the real thing, I'm not sure why I haven't made it for so long.  We may associate cherry pie with the February holidays, but the bright red color certainly goes well with so many of the red and green color themes of the season too.

I "tested" this recipe on some friends by calling it cherry pie, waiting for the real title until they had all sampled it. When the reveal came, a couple said that the texture did seem different but that the flavor is wonderful, whether it is called cherry or cranberry. The real secret is in the almond flavoring, a pretty standard ingredient in cherry pie recipes too.

As you can see in this picture of the full pie below, I tried my hand at what seems to be fairly traditional for cherry pies, a lattice top. Not such an easy thing to do, but, by the time it was cut, the appearance didn't seem to be a problem. I know there are some gadgets that allow you to make a lattice-looking top more easily, but I'd rather not clutter up the kitchen drawers with more of these single-function items. Besides, the "hand-crafted" look says "I made this just for you" very well, don't you think?

Cranberry (aka Mock Cherry) Pie

12 oz cranberries, fresh or frozen (about 3 c)
1 2/3 c sugar
2 T cornstarch
3/4 c water
1 t pure almond extract

1. Combine the sugar and cornstarch, stirring to blend well. Gradually pour in the water. Bring to a boil, stirring occasionally.
2. Add the cranberries to the hot sugar mixture. Cook for 5 to 8 minutes (longer if cranberries are frozen), until all the berries have popped. Stir frequently.
3. Remove from heat and add the almond extract. pour into a prepared 9 inch pie shell. Add a top crust or cover with a lattice crust.
4. Bake about 25 to 30 minutes at 375, until the filling is bubbly and the crust is golden.

Variation:
Reduce the sugar to 1 1/2 cups and add 1 c finely chopped apples with the cranberries. 

 

A few lattice pie topping hints

If using purchased pie crusts, just slice a crust into 1 inch widths. Some will be quite short, but you should more than enough crust for the top of your pie because of all the gaps.

If you make your own crust, you can roll the dough out into a rectangle, resulting in more long strips that are much easier to work with.

The really hard part for a pie like this is that the pie filling will be very hot, softening the dough strips as soon as you lay them on the filling. You might find it easier to roll and cut the strips and then freeze them for an hour or so.

When making a lattice top, you should prepare the bottom crust as if it were going to be just a one-crust pie, crimping the edges accordingly. 

Each strip needs to be well-anchored to the edge of the bottom crust to avoid having the ends pull away from the edge and sink into the pie. You can see an example of this in the lower left part of the pictured pie.

If you plan to weave the lattice, you will need to start with two strips at right angles, laying one over the other, folding each back on itself a bit. Then you add another strip parallel to one of these and arrange the cross strip as with any weaving. Go back and forth with the two sets of strips, weaving them slowly. This is hard to explain but not too hard to understand by just doing. However, as the dough softens, it can get a bit messy.

There are two ways to make the job easier. The first is to just lay the strips in a criss cross fashion without trying to weave them. The other is to use only one set of parallel strips, twisting them slightly as you place them, ending up with something like large rotini pasta. 

Or, you can just make a regular double crust pie. Since the cranberry filling is such a beautiful color, plan to cut several large designs out of the center (use a small star or bell cookie cutter for a Christmas pie) so that the filling shows through.

Quick Cookies--for Christmas or Any Season

Many years ago, my sister shared a cookie recipe based on an ordinary cake mix, standard two layer size, any flavor of your choice, and it has been a wonderful go-to cookie for a variety of occasions.

If you do an internet search, you will no doubt find tons of links to similar recipes, but I am including this on my blog today because it works wonderfully for all kinds of last minute situations that seem to come up all too often in this holiday season. Just when  your otherwise orderly life seems to have spun completely out of control, you discover you are only hours away from having to provide a dessert for a meeting, potluck, cookie exchange or whatever.

Oh, it's tempting to stop by the bakery department and pick up a  tray of those pre-decorated goodies, but the cost is high and they will never really match up to "homemade". Instead of going the pre-baked route, try out this recipe. It's quick, budget friendly (especially if you pick up a box or two of cake mix whenever it is on sale), and fun.


 

Oh, and one other great use: As the directions note, the consistency of the dough is very similar to play dough, so you can make these with your kids, rolling and cutting and building memories without having to assemble tons of ingredients. 

Never Fail Cookies

1 cake mix, standard two layer size, any flavor
1 egg
2 to 3 T softened butter
1 T water

1. Stir all the ingredients together, using your hands to finish blending for best results.
2. Choose the style of cookie desired and prepare accordingly. (Except for the refrigerator variation, the dough does not need to be refrigerated before forming.) With all of these methods, allow space between the cookies on the baking sheets, as they do spread while baking.

Molded: Take small, walnut sized pieces and roll into balls. Place on a slightly oiled baking sheet and press down evenly, using a small glass dipped in sugar. (If desired, use colored sugars for this step.) Bake at 375 for 5 to 8 minutes.

Rolled:  Form about one half of the dough into a ball and roll out on a surface that has been dusted with a mixture--about half and half--of flour and powdered sugar. If rolled to an eighth inch or so, the cookies will be quite crispy. Rolled to a quarter inch, the cookies will be softer. Cut with your desired cutters and re-roll the scraps with the remaining part of the dough. Bake at 375 for 5 to 8 minutes, depending on the thickness of the cookies.

Cookie pizza crust:  Choose a cake mix flavor that will blend well with your choice of toppings--a chocolate variation with the candy/chocolate toppings, a white, yellow or lemon with the fruit toppings.
Lightly oil a large pizza pan.  Press the dough evenly across the pan, leaving a slightly thicker amount of dough along the edges. Bake at 350 for 10 to 12 minutes. To test for doneness, press lightly on the center of the crust. If it does not spring back, allow to bake for another minute or so. (Use three round cake pans for smaller pizzas and adjust the time accordingly.)
When the crust is cool, spread with a thin layer of basic powdered sugar icing and then add toppings--chocolate chips, nuts, M and Ms or other candies, bits of dried fruit, whatever suits your fancy. A "healthier" option would be to artfully arrange rows of strawberry or kiwi slices alternating with blueberries, halved grapes, mandarin orange pieces etc.

Refrigerator  cookies:  Tear off a piece of waxed paper about a 16 to 18 inches long. Form the dough into a log on the waxed paper, rolling it into shape with the edges of the paper. Wrap the log with the waxed paper and chill at least 3 to 4 hours. (If desired, the roll of dough, waxed paper intact, can be put in a freezer bag and frozen for up to a month.) When ready to bake, slice into 1/4 inch slices and arrange on a slightly oiled baking sheet. If desired, sprinkle with colored sugars or sprinkles. Press the sprinkles lightly into the cookies so they don't fall off while baking. Bake at 375 degrees 5 to 8 minutes.


Peanut butter cookies:  Substitute 3 to 4 T peanut butter for the butter in the master recipe and add 1/2 to 1 c coarsely chopped dry roasted peanuts to the dough. Roll into balls and press in a criss cross pattern with a fork. Bake at 375 for 5 to 7 minutes.

Chocolate chip cookies:  Add about 1 c chocolate chips to the basic batter before making molded or refrigerator cookies.

(NOTES on photos--these were made from a pink lemonade cake mix that a friend had gotten on clearance. I formed them into the refrigerator cookie roll but then squeezed a few into bell shapes as I put them on the pan. As you can see in the final picture, the cookies expanded enough that most of the bells really didn't end up very bell-shaped. The round cookies turned out so very round because I also shaped those as I put them on the trays. Like I said, the dough is very pliable, so it was pretty easy to make these adjustments.)

And finally, for an interesting look at the background of how we Americans seem to have developed such an overwhelming craving for  cookies at Christmas, check out Minnesota roots of Christmas cookie craving

Tis the Season for...Greens!

Here we are, almost to December in the upper Midwest, and I am just finishing the last of the greens from my garden. Little warms a gardener's heart than to be able to serve food fresh from the back yard for months and months.

Even if you are not a gardener, however, now is the time to look for greens in the market. They are often quite reasonably priced right now, and it is not just gardening lore that they are at their peak in the fall. A touch of frost seems to sweeten many varieties of greens, so this is a good time to try them out if you have hesitated in the past.

If you look closely at the picture above, you will see there are two kinds of greens--rainbow chard and kohlrabi. Yup, kohlrabi. Until this year, I had not realized that the leafy tops of this unusual vegetable are perfectly edible. As in years past, my attempts at growing kohlrabi seemed doomed to failure. Instead of forming fat balls on the lower stem, almost every plant grew leggy and slim, kind of like the Abe Lincolns of vegetables. What all the plants did have, however, were lots and lots of leaves.

Not wanting to consider the crop a complete failure, I went searching on the Internet and discovered that lots of people like kohlrabi greens. A few tentative nibbles on the tenderest of the leaves and I was hooked. I started harvesting a couple of plants at a time, getting a few cubes of the bulbs from each for adding to a tray of baby carrots and other fresh vegetables but also having some "bonus" greens to add to stir fries.


And then I discovered something wonderful; kohlrabi seemed as cold resistant as the constantly growing chard and baby collards. (I planted a 4 foot row of rainbow chard in April and have been able to pick leaves from it continuously ever since--unsure of exactly how many meals it has provided, but that little half packet of seeds has paid for itself over and over!) Now, when we have had several nights in a row below 20 degrees (and no measurable rain for weeks, perhaps even harder on the plants), it was time to bring in the last harvest. Kohlrabi and chard--interesting combination, with lots of color and, right now, pretty mild flavors. I ended up using a pretty standard method of preparation--saute onions and garlic, maybe some bell peppers, and then stir in the greens, covering and steaming the mixture until the greens are just tender. This is a great side dish with beans (for vegetarians) or ham. In fact, if you have some ham fat or stock, that would be a great choice for sauteeing instead of oil.

And if you don't have greens from your garden, any of the choices in the market right now--collards, kale, chard--will easily work too. There is a lot of nutrition here, for very little cost. If you are not yet accustomed to trying greens (yes, my friends in the South, there are lots of who didn't grow up with these as a regular part of our menus), now is the time to try them out.

Last of the Garden Greens

canola or olive oil
1 large onion, coarsely chopped
3 to 4 cloves garlic, minced
1/4 red bell pepper, diced (optional)
approximately 3 to 4 c washed and drained coarsely chopped kohlrabi greens, stems removed (see Preparation Note below)
approximately 3 to 4 c washed and drained coarsely chopped rainbow chard stems and leaves
salt and pepper to taste
optional herbs--basil, thyme, and/or rosemary may be added to taste
other optional seasonings--low sodium soy sauce, balsamic vinegar, red pepper flakes

1.  Put just enough oil in the bottom of a large skillet to cover with a light film. Add the onions and saute over medium high heat until golden and translucent. Stir in garlic and peppers and continue to cook for another two to three minutes.
2.  Add the greens, with the water clinging to the leaves. (If they are relatively dry, you may want to add another few teaspoons of water, just enough to keep from scorching). Cover tightly, turn to medium and continue to cook for 5 to 10 minutes, until the leaves are just tender and wilted.
3.  Add seasonings and taste, adjusting as necessary.

Variations
As noted above, kale, collards, bok choy or beet greens could all be substituted for the kohlrabi and/or chard. 

Kohlrabi Preparation Notes

While the chard stems can (and should!) be used, only the kohlrabi leaves are tender enough to be really edible.
After washing the kohlrabi well, cut off the leaves at the top of each stem. Near the center of the plant will be a cluster of small leaves and "baby" stems--visible in the lower right of the picture below. This entire "heart" section can be kept with the leaves.

Remove the remaining stems and root end from each kohlrabi "bulb,"  the part of the plant most of us are accustomed to using. These "bulbs" can be refrigerated for another few days if you won't be using them right away. Greens, however, should be used more quickly, as they lose flavor and tenderness rather quickly.

Leftover Mashed Potatoes = Potato Soup

Putting away all the leftovers from a Thanksgiving feast can be one of the biggest challenges of the day, and it sometimes is tempting to just toss foods that you aren't sure would work well a second time around.

Mashed potatoes may fall into that category for some of you. After reheating them once with the leftover gravy and turkey, what else can you do?

Potato Soup. Already cooked mashed potatoes can almost seem like a convenience food if you are in the mood for soup. Just saute some onions and celery, pull out the potatoes and you have a great entree just right for a cold winter supper.

The following recipe is more a guide, since the amount of potatoes you have will affect how much of the other ingredients you'll need. One of the great things about homemade soups is the flexibility. Try this and then try your own additions and seasoning adjustments. Following the recipe are a number of suggestions for varying this soup to match your preferences, and possibly other available leftovers.

Who knows--after you try this, you might find yourself making extra mashed potatoes just to have some leftovers for soup!

Leftover Potatoes Soup

For 2 to 3 cups of leftover mashed potatoes, use approximately the following amounts:
canola oil
1 medium to large onion, diced
2 stalks celery, finely diced
3 to 4 c milk
1 to 2 chicken or vegetarian bouillon cubes, to taste
1 t dried herbs (I like a mix of basil, thyme, and rosemary, crushed together in a mortar and pestle)
black pepper to taste

1.  Saute the onion and celery in a small amount of oil, cooking on medium heat until the onion is translucent and golden.
2.  Stir in the potatoes and then gradually add the milk, stirring the mixture to break up the potatoes and to develop an even consistency throughout. (Cold mashed potatoes are almost always "chunky" but will gradually soften as they are heated.)
3.  Add the bouillon, herbs, and pepper. Taste and adjust for saltiness. Continue heating for a few minutes to meld the flavors.

Variations:

Substitute some of the leftover turkey broth for the milk and bouillon. (You could stir in some nonfat dried milk powder if you want the added bump of protein the milk can provide.) Other reserved (or purchased) stocks can also be used.

Stir in some frozen broccoli florets near the end of cooking for cream of broccoli soup. Other vegetables can also be added in as well. If you have just a little of the classic green bean casserole leftover, stir them in for a wonderful mushroom/green bean/potato soup.

Stir in grated cheese (or cubes of processed cheese like Velveeta) just before serving, long enough to just melt the cheese. Bacon bits (real or veggie style) can be used for a topping with this.

If you had ham as your entree, those odd bits of ham cut off the bone are a great addition to this soup.

Onions, Onions, Onions

After putting up the post about French-fried onions, I realized that many of my friends find preparing onions something to be avoided at all costs. Isn't it inevitable that you will end up with smelly fingers and burning, teary eyes?

Not necessarily! There are of course lots of suggestions out there for avoiding the tears, including some special kitchen goggles just for protecting eyes from the sting. Over the years, however, I have discovered some much simpler ways to avoid the "onion problem." Herewith, ideas that may help you as well:

• If ever there was a time to have a sharp knife to work with, this is it. Dull knives seem to mash the cells of the onions, releasing far more of the volatile smells that lead to tears. I prefer serrated blades for both peeling and cutting onions.

• Stand away from the onion!  If you are especially troubled by onion fumes, try to keep them as far away from your face as possible while peeling and cutting. For example, peel them while standing over the sink, with your hands as far down in the sink as you can reach.

• Cut a small slice off the top of the onion and then begin to peel.  When possible, pull much of the onion skin off with the blade of your knife rather than cutting it. You want to take off only the papery outer skins. The farther in you cut, the more you will be exposing yourself to the source of tear-problems.

•  If you really struggle with onion odors, you can peel the onion under water at the sink. However, this makes it quite a bit harder to get the skin off. When the onion is peeled, however, you are still going to have to move to the cutting board to do the dicing and slicing.

• In general, it will be easier to take the peeling off if you do not cut the root end off until most of the rest of the peeling is removed. 

 

• Use a cutting board! Unless you are making onion rings, cut the onion from pole to pole instead of around the equator. Then lay half the onion flat on the board and cut into pieces of the desired size. If you want onion rings, cut in half at the equator of the onion and then, balancing carefully, begin cutting the onion into rings from the center to the ends.

 

• If you have a very large amount of onions to chop or slice, you may use your processor (blenders rarely work well to get an even chop). Just be warned--when you take the cover off, the full concentration of vapors will hit you in the face unless you turn your head away!!

• If an onion has some soft spots, you can safely cut these off and use the rest of the onion. However, do be aware that these onions (usually soft because they are beginning to over-ripen) may have a more pungent odor.

• In the same way, onions that have started to sprout are perfectly safe to use--and the sprouted sections will have the flavor of fresh green onions. Just cut away any soft spots that may have formed around the top and around the sprouted sections.

Finally--practice, practice, practice. The more onions you cut, the easier it will get--honest!

Homemade "French-fried Onions," Cream of Mushroom Sauce, and Classic Green Bean Casserole

 It's that time of year again. For many, Thanksgiving is synonymous with roast turkey and stuffing, with lots of pies to follow.

For others, the really mandatory dish at the Thanksgiving day feast is Green Bean Casserole...and please don't try to make any adjustments to the tradition.  Since I have been given the task of bringing vegetable sides to this year's dinner, I will be responsible for making the green beans along with some roasted squash and perhaps one more choice.

So how can a "frugal" cook justify spending $15 or more for a pound of the traditional garnish when I just bought onions for 23 cents a pound? Surely these can't be difficult to make...can they?

Off to the search engines to find methods and recipes, a very simple task with over a million hits for "French fried onions recipe." Blog after blog talked about the ease of making these, along with praise for the fresh flavor and lack of preservatives the homemade crisps provided.

I was hooked. I started out with just two onions, but one was large enough that I ended up with over 4 cups of the thinly slivered pieces or "strings," the name given these on a couple of blogs. In the end, I only fried up less than half of them, still ending up with over 12 oz of finished product.

My results? These were pretty easy, though there are some hints that need to be followed to come up with nicely golden and crisp pieces. The time (and dishes to be washed) was not overwhelming but certainly would be a factor in anyone's decision to make from scratch or buy. And the cost (not including the cook's time) would definitely be less. However, as noted below, there are some "leftovers" from the process that would need to be used rather than thrown away or the overall cost could be quite a bit more.

Here is my overall pro and con analysis--review and then decide for yourself if this is something you would want to try.

Pros
Overall cost, based on 38 cents a pound for onions (the "everyday" bottom price here when there are no specials) and current prices for other ingredients, would be a little over a dollar for the 12 ounces I ended up making. Almost all of this cost is coming from the 2 to 3 cups of canola oil that were required. (Under no circumstances would I reuse this!)  Part of this low cost also comes from using the remaining milk and flour mixture as noted below.

There are no preservatives and you can adjust for yourself the level of salt used. Many of the recipes on the web suggest soy or other gluten-free flours, and that could easily be done, another plus if you have special diets to consider.

The amount of time it took to make this was relatively short, less than an hour from start to finish--and I was able to do some minor clean up chores around the kitchen while watching (closely!) each batch of strings as they fried. This could also be a fun activity to do with others in the kitchen as well.

These will store well if cooled completely before putting in a tightly sealed (preferably glass) container, so they can be made ahead to have on hand for the holidays. They can be frozen, but should be thawed completely before opening the container.


Cons
I really don't like frying things, and this involves the usual frying mess of thermometers, cookie sheets covered with paper towels, and grease to be disposed of. For me, the yuk factor is pretty high.

If you are not very careful about shaking off excess flour, the oil will quickly darken and even begin to taste burned. I used a strainer to dip out some of this between batches, but it takes some practice to avoid problems with this. If you end up with too much browned matter in the bottom, you might want to start over with new oil, but that adds more dishes (you'll need another pan unless you are ready to wait for the first oil to cool) and added cost of oil.

While less than an hour from start to finish may be "short" for someone with time to spend in the kitchen, trying to squeeze in this chore along with all the other holiday preparation could be just too much to add to the cook's to-do list.

If you don't have time, patience, or desire to use the "leftover" milk and flour mixture, the cost will be quite a bit higher and would certainly bring into question any savings you might have hoped to realize.

Bottom line:
This may be a fun thing to try once or twice and it could even be a good option if you are trying for a gluten free topping. Otherwise, you have three options:

• Convince the traditionalists that they don't need this low-nutrition topping anyway (how about seasoned bread crumbs browned in a little butter with some slivered almonds tossed in instead?)
• Bite the bullet and buy the smallest container you can get away with
• Top the casserole with onions simply sauteed in a little butter and bread crumbs. They might not be as crisp, but the flavor will be at least as good, and the calorie content has to be lower.

French Fried Onion Strings for Toppings

1 large or 2 medium onions, thinly cut in julienne slices--about 2 to 3 cups
2 c milk
2 c flour
2 t salt, or to taste
2 t onion powder (or substitute onion salt for part of regular salt)
canola oil for frying--start with 2 to 3 cups

1.  Pour the milk into a flat bowl. Combine the flour, salt, and onion powder in a somewhat larger flat bowl.


2.  To prepare the onions, peel and quarter from pole to pole, not across the equator. Thinly slice each quarter into julienned "strings" and put into the milk. Allow to soak at least 5 minutes or so.

3.  Spread a layer of newspaper on a large baking sheet and cover with two thicknesses of paper towels. (You will want to have more newspaper and paper towels ready for later batches too.)

4.  Pour about 2 inches of oil into a medium pan or skillet and begin heating over medium-high heat. Insert a deep-frying thermometer in the oil (don't allow it to touch the bottom of the pan) and heat the oil to 375 degrees.

5.  When the oil is almost ready, take a handful of onion strings from the milk, drain lightly and toss in the flour. Still using your hands, lift and shake the onion strings to get as much excess flour as possible from falling into the oil. Drop the coated strings into the oil all at once (be careful not to let it splash!) and stir lightly. A "handful" was about a cup or so of the coated strings, just the right amount for my pan. Don't try a larger pan. If you add all the onions at the same time, you will have difficulty getting them to cook evenly, so using the smaller pan and doing only a few at a time will yield much better results--and will require less oil overall.

6.  Allow the onion strings to brown completely and then lift out with a slotted spoon or strainer. Spread on the prepared paper towels to drain and then wait for the oil to return to 375 degrees before adding the next batch.

While waiting for the oil to heat up, you may want to use your strainer or slotted spoon to lift out some of the browned flour at the bottom of the pan. You may also need to add more oil after a few batches--if so, be very sure to allow the temperature to return to 375 before adding more onions.

When finished, allow the oil to cool completely before disposing.


Now, for the extra milk and flour--and small pieces of onion that are still going to be hiding in that flour mixture--use it to make your own sauce for the green bean casserole or any other "hot dish" application where cream of mushroom soup is called for.

Cream of Mushroom Sauce, with Onions

2 T butter and 1 T canola oil (or all oil)
8 oz fresh mushrooms, cleaned and sliced
1/2 c seasoned flour from fried onions--include onion bits that may be in the flour
1 3/4 to 2 c milk--use "leftover" milk from the fried onions if you have it
1 chicken or vegetarian bouillon cube
salt, seasoning salt, and black pepper to taste

1.  Saute the mushrooms in the butter and oil over medium heat. Cook until the mushrooms are golden and tender.
2.  Stir in the flour, making a roux--that is, stir the mixture together until it is evenly mixed and the flour has completely"disappeared" into the oils. Continue to cook for a minute or two more.



(Okay, that looks a little scary, doesn't it! Never fear. If you have only the butter/oil mixture and the mushrooms in the pan so far, the flour will blend into the oils in the pan without a problem. Just keep stirring until you can't see any of the white flour. Be brave!)

3.  Stir in 1 3/4 cups of the milk, cooking and stirring until the mixture bubbles and thickens. Add additional milk to reach desired thickness. Taste and adjust for seasoning.

The sauce you have just made can be used wherever a recipe calls for condensed cream of mushroom soup. This will make the equivalent of two of the familiar red and white label cans. The onion in the flour (and flavoring the milk as well) provides a subtle boost very like the familiar canned soup flavor, and without any of the preservatives.

Variation:

If you decided not to make your own onion topping, you can still make this mushroom sauce. Just finely dice 1/2 cup or so of onion and saute with the mushrooms.

With both the French-fried onions AND the condensed soup for the sauce ready, now you are ready to put together the "classic"green bean casserole--the really easy part!

Classic Green Bean Casserole

16 oz package frozen green beans--French cut preferred
1 can cream of mushroom soup OR 1/2 recipe from above
1 T Worcestershire OR soy sauce--optional
1 c (or more if you like) French fried onion pieces

Thaw the beans but do not cook. Stir in the mushroom soup, about a third of the onions,  and Worcestershire or soy sauce if used. Pour the mixture into a 1 1/2 quart casserole dish and top with the remaining onion pieces.
Bake at 350 degrees about 20 to 25 minutes, until bubbly.

Variation--if fresh beans are used, cook until just tender crisp, drain, and then proceed with the recipe.

Slow Cooker Italian Pasta

We had a "CrockPotLuck" at church today, with everyone asked to bring a favorite dish made in a slow cooker. Our wonderful kitchen committee would provide all the homemade desserts, as well as biscuits, corn, bread, rolls and vegetable and fruit trays. Truly a feast to be thankful for.

Though the weather has been warm for mid-November in Minnesota, it seemed likely that there would be quite a few chilis and soups, so I decided to try for something a little different. Looking at the cupboard, I decided on a vegetarian pasta dish. However, I knew this could be a little challenging, since pasta has a way of getting overcooked, mushy, and unattractive if not handled carefully in the slow cooker.

The following recipe turned out beautifully. The method does need to be followed pretty closely, even if you change the amounts of the various ingredients. I would not advise cooking this, even on LOW, for more than 3 to 4 hours. It could be kept on the WARM setting for many cookers for another hour or so. The goal is to avoid ending up with pasta that is mushy, having absorbed all the sauce and leaving a pretty dry, pasty mixture. If in doubt, you might want to try making this or some other pasta dish in the slow cooker at home before planning to take it to the next office or church potluck!

I have added a few notes after the main recipe to adjust for some of the substitutions.

Slow Cooker Vegetarian Fettuccini

canola oil
1 large onion, chopped (about 1 to 2 cups)
1 stalk celery, including leaves, diced (about 1/2 to 1 cup)
1/2 green or red bell pepper, diced (about 1/2 cup)
3 to 4 large cloves garlic, minced
1 small to medium zucchini, grated (about 2 cups)
8 oz baby mushrooms, sliced
2 c cauliflower, broken into tiny flowerets
1 c pureed roasted butternut squash (or 8 oz pkg frozen)
28 to 32 oz prepared spaghetti sauce
15 oz can garbanzo beans--do not drain
15 oz can dark red kidney beans--do not drain
1 to 2 t dried oregano, to taste
1 t dried basil, to taste
1 t Italian seasoning, to taste
black pepper to taste
1 T balsamic vinegar (optional)
1 lb fettuccine pasta, broken into 2 to 3 inch pieces
6 to 8 oz pasteurized processed cheese, cubed
parmesan cheese (optional)

1.  Saute the onion, celery, and green pepper in a small amount of oil over medium high heat, stirring occasionally. When the onions are translucent and starting to brown, stir in the grated zucchini and garlic. Continue to saute for another 5 to 10 minutes, until the zucchini begins to soften. Turn this mixture into a 5 to 6 quart slow cooker and begin heating on LOW.

2.  Pour a little more oil into the same pan used for the onions and heat to medium high. Add the mushrooms and cook  until the slices are golden and limp. Add these to the slow cooker as well. Pour a few tablespoons of water into the pan and stir to "deglaze" the pan--use a spatula to scrape the bottom of the pan and pour these juices and scrapings into the slow cooker too.

3.  Stir in the mini-cauliflowerets, the squash, spaghetti sauce, and beans. Rinse out each can or jar with a few tablespoons of water and add to the mixture in the slow cooker. Add the herbs and taste for seasoning.

 4.  Bring a pot of water to a boil and add the pasta. Cook only until the pasta has barely begun to soften, perhaps only 2 to 3 minutes. It should still be very firm and stiff. Drain, reserving the cooking water.

5.  Stir the pasta into the vegetable mixture, along with the cubed processed cheese. The mixture should be quite "soupy." If necessary, add a little of the pasta cooking water. Taste again for seasoning, adding the vinegar and more herbs or salt as needed.

6.  Cover and cook on LOW for 2 to 4 hours--no longer. If desired, top each serving with Parmesan cheese.

If the mixture thickens too much, add more spaghetti sauce, a little tomato sauce or just a few teaspoons of water.

This recipe serves 12 to 14 and can be frozen. If your plan is to save some for later, it would be best to set that amount aside before cooking in the slow cooker.

Adjustments:

Frozen cauliflower can be substituted for fresh, but this should be added only about 20 minutes before serving

Frozen zucchini can be used, but this should just be added to the slow cooker without simmering with the onions.

Two 4 ounce cans of sliced or diced mushrooms, including liquid, can be  substituted for fresh, adding along with  the  other ingredients in Step 3.

The Last Beets from the Garden--a Fall Salad

On a late fall visit to Sekapp's Orchard just outside of town, I couldn't help but envy the baskets of beets, some of which were as big as baseballs. The beets from my garden were, as usual, very small and not very plentiful. In fact, almost the entire crop fit on the roasting pan when I prepared them last week. 

Still, even the tiniest ones have lots of the sweet, earthy flavor I love about beets, and I have been enjoying them completely unadorned.

Today, I was looking for a colorful salad to go with an otherwise "white" meal of mashed potatoes and baked fish. While broccoli would be one spot of color,  the menu still needed something more to brighten the plate.

Those roasted garden beets to the rescue. Combined with a few other colorful ingredients, they became a key ingredient in a bright, easily prepared and, incidentally, high in antioxidants salad and a nice reminder of the garden harvest I have been blessed with this year.

One caution--this is a quick to make salad, but it should be prepared just before serving, since the beets do have a very strong tendency to share their color with the other ingredients, especially the cucumbers. If you do make it a bit ahead, you may want to wait to add the beets until just before serving.

Fall Purple and Green Salad

1 c sliced or diced cooked beets (mine had been roasted, for an extra bit of sweetness)
1 c sliced mini cucumbers; if the larger cucumbers are used, dice them
1/2 c thinly sliced red onions
1/2 large orange, peeled and sliced, with each slice cut in quarters
about 4 c shredded Romaine or green leaf lettuce
prepared or homemade dressing--either raspberry vinaigrette or honey mustard would be good
freshly ground black pepper

To prepare the lettuce: wash and then roll each leaf into a kind of a tube. Cut across the leaf to form fine shreds. Place in a large serving bowl.
Slice or dice the vegetables and oranges and add to the lettuce.
Drizzle the salad with dressing and toss. Pass the black pepper for each person to add.

Variations:  

Drained, canned beets can be used instead of freshly roasted ones.

If you keep mandarin oranges in the cupboard, they could be substituted for the orange pieces here--and would probably be an even brighter addition to the salad.

Feta or fresh mozzarella could be added for extra protein--and flavor--if you need a little boost in that direction.

Dressing

If you want to make your own dressing, I had published a sweet vinaigrette earlier this year. You can find that at:

http://frugalfastfun.blogspot.com/2012/08/farmers-market-day-and-quick-salad.html

Raspberry Vinaigrette Dressing

2 T raspberry apple juice frozen concentrate--do not reconstitute
1-2 T balsamic vinegar, to taste
1/4 c canola oil or a light olive oil
1/2 t each dried basil, rosemary, and thyme
sugar to taste
salt to taste
1 T water

Crush the dried herbs in a mortar and pestle or process lightly in a small blender.
Combine all ingredients and whisk well with a fork or wire whisk. Allow flavors to blend at least a few minutes before tossing with greens.
NOTE-You may be surprised at how much sugar you will need to add to reach the sweetness you may have become accustomed to in prepared dressings, perhaps a tablespoon or so.

Marinating Chicken Breasts for Future Stir-Fries

Never be afraid to consider those marked down meats and produce at your favorite store. Check the appearance of the food and how far from the "use by" or "good until" date, but then take advantage of the great bargains to be had.

That is advice I heeded last week when I found a package of boneless, skinless chicken breasts marked half off. The pull date was still two days in the future, and the package looked to be without any damage or ontoward signs of neglect. So home I came with almost two pounds of well-trimmed boneless meat for just under $2.50, not a bad deal in today's market.

The problem, of course, is that boneless, skinless chicken breasts can be very dry if not prepared properly, so I set off to the internet to see what kinds of marinade suggestions I might find. I ended up trying a somewhat sweet and fruity mix that I plan to use as a pre-prepared addition to a couple of different stir-fries.

Note that one significant difference from many marinade recipes is that I did not discard the marinade mixture but instead added it to the meat after it was well-browned. The mixture was then allowed to simmer and cook down for about 8 to 12 minutes more (just enough to be sure the chicken was cooked through). This intensified the flavor of the marinade in the final product and should provide a lovely sauce for those vegetables.

...and here is the best part:  I only used two thirds of that package, barely $1.70 worth of meat. This amount will provide enough for at least 6 servings of stir fry, perhaps even 8 if you have enough other ingredients in the mix (or if you include a salad topped with some nuts and/or cheese for a high protein side). Less than 30 cents a serving for meat? Not bad!


The end result of this marinating and quick cooking was moist, flavorful, and tender chicken, with really very little effort. Since this could easily be doubled, it would be a great make-ahead dish for freezing for up to a month or so if tightly wrapped.

Teriyaki Marinated Chicken Breasts

1 T honey
1 T soy sauce (use light if you have it)
1 to 2 T teriyaki sauce
2 T freshly squeezed orange juice (including pulp)
1 to 2 t grated fresh ginger
3 small cloves garlic, minced
1 1/2 to 2 lb chicken breasts, cut into nuggets
canola oil 

1.  Mix all ingredients except the chicken. Add the chicken pieces and stir to be sure all are well coated.
2.  Allow the chicken to sit in the marinade 20 to 40 minutes. (The smaller the pieces, the shorter the time.)
3.  Pour enough canola oil into a large heavy skillet (cast iron preferred) to just provide a thin even coat to the pan. Heat the oil on high heat until it is just shimmering. (NOTE:  Avoid using non-stick pans for this recipe, as it is best not to allow them to pre-heat like this.)
4.  While the pan is preheating, drain the chicken, reserving the marinade liquid.
5.  Place the chicken pieces in the pan without crowding, reduce heat to medium high,  and allow to brown on all sides. If necessary, you may need to put half the pieces in to brown, remove them to a plate and brown the rest, adding a bit of oil if necessary to keep the second batch from sticking.
6.  When all the pieces are browned, return any that had been removed to the pan and pour on the reserved marinade. Turn heat to medium-medium low, cover, and continue simmering for a few minutes, until a test piece is fork-tender and no longer pink inside.

If not using immediately, cool the chicken in the marinade for about 15 minutes and then refrigerate with the liquid. You may also divide the meat and juices into meal-sized portions and freeze for later use.

Stir Fry Chicken

approximately 1 cup marinated and pre-cooked chicken nuggets, with liquid
canola oil
1 large onion, chopped
1 to 3 cloves garlic, minced

Any or all of the following vegetables:
1 to 2 ribs celery, chopped
1/2 to 1 c diced bell pepper, green, red, and/or yellow
1 to 2 c shredded cabbage
1 c broccoli or cauliflower, cut into bite-sized flowerets
1 c fresh or frozen corn
1 c frozen peas
1 c sliced carrots
1 c peeled and cubed butternut or other squash
2 to 3 c fresh greens--spinach, chard, etc. OR 8 to 10 oz frozen greens

Seasonings--choose your favorite mix:
Curry:
1 T curry powder, or to taste
1/2 t grated fresh ginger
1/2 t cumin
(other seasonings like garam masala, etc., may also be added)

"Italian":
1 t oregano
1 t Italian seasoning
1/2 t basil, or to taste
1/2 t black pepper

"Mexican":
1 t cumin--or more to taste
1/2 c chopped cilantro
1 to 2 t chili powder
1 t oregano

1.  Prepare vegetables for cooking and have ready.
2.  Heat oil in large heavy skillet over medium to high heat--I do not have a wok, but this would be the ideal time to use one if you have it.
3.  Add the onions, garlic, (and celery if using) and saute briefly, just to soften.
4.  Turn the heat to medium high. Stir in the vegetables, adding first those that will require the most cooking. Continue to add vegetables, stirring occasionally to be sure they are cooking evenly. About halfway through, add the chosen seasonings. Any greens should be added near the end, cooking them just enough to wilt and tenderize. If using any frozen vegetables, add them in the next step with the meat.
5.  When the vegetables are almost done, stir in the chicken and its juices, along with any frozen vegetables that may be used. Stir well, turn the heat to medium-low, and cover. Taste and adjust the seasonings as desired.
6.  Continue to cook only until the meat (and vegetables) are heated through, about 5 to 10 minutes at most. Though there should be enough moisture from the chicken marinade and vegetable juices, you may need to add a tablespoon or so of water to avoid scorching.

WARNING:
The approach just mentioned, with the last few minutes involving reduced heat and  covering for a few minutes will not result in "authentic" stir fry and may produce more of what some purists will call "braised" vegetables. So be it. This approach should still give you only lightly cooked vegetables and a good overall blend of flavors.