podsandpuppies

Cottage Cheese Pancakes With Cabbage and Dill
Servings: 4 (makes 12 pancakes) Total time: 20 mins

INGREDIENTS
3 tablespoons olive oil, divided
1 large yellow onion (12 ounces), halved and thinly sliced
1/2 head green cabbage (1 pound), thinly sliced (about 6 cups)
1/4 teaspoon plus 1/8 teaspoon fine salt, plus more as needed
1/2 teaspoon freshly ground black pepper
1/4 cup coarsely chopped fresh dill, plus more for serving
4 large eggs
1 1/2 cups plain cottage cheese (whole-milk or low-fat)
3/4 cup whole-wheat flour
1 cup plain regular or Greek yogurt (whole-milk or low-fat)

STEPS
1. Position a rack in the middle of the oven and preheat to 200 degrees. Have ready a large sheet pan nearby.
2. In a large (12-inch or wider) nonstick skillet over medium-high heat, heat 1 tablespoon of the oil until shimmering. Add the onion and cook, stirring occasionally, until softened and the edges brown slightly, about 5 minutes. Stir in the cabbage, salt and pepper, and cook, stirring once or twice, until the cabbage softens slightly, about 2 minutes. Stir in the dill, then transfer the mixture to a large bowl and let cool slightly, about 10 minutes.
3. In another large bowl, whisk together the eggs until well combined, then stir in the cottage cheese. Stir in the flour just to combine, then stir in the cooled cabbage mixture.
4. Wipe out the skillet, add 1/2 tablespoon of the oil and return to medium-high heat. To test whether the oil is hot enough, add a small drop of the batter to the skillet, and if it immediately sizzles and begins to brown on the bottom, the pan is ready.
5. Use a 1/3-cup measure to scoop 3 to 4 mounds of the batter into the skillet, depending on its size. Reduce the heat to medium, and cook until the pancakes brown on the bottom and begin to dry around the edges, about 2 minutes. Flip, and cook until the other side browns and the pancakes are cooked through, about 2 minutes more. Adjust the heat as needed if the pancakes are browning too quickly. Transfer the pancakes to the prepared sheet pan and place in the oven to keep warm. Repeat with the remaining oil and batter.
6. Divide the pancakes among individual plates, top each portion with a dollop of yogurt and a sprinkle of dill, and serve warm.


Substitution suggestions + other tips and ideas:

Whole-wheat flour >> all-purpose flour.
Green cabbage >> Savoy or Napa cabbage.
Dill >> parsley.
Yellow onion >> white onion or shallot.
Egg-free? >> Use your favorite egg replacer.
Gluten-free? >> Use an all-purpose gluten-free flour blend.

Carrot Halwa Cake
Prep Time20 minutes mins Cook Time40 minutes mins Cooling Time20 minutes mins Total Time1 hour hr 20 minutes mins Servings: 8

Ingredients

For the Caramelized Carrots
1 tablespoon vegan butter
3 cups (384 g) shredded carrots (About three and a half cups of chopped carrots, if you're going to shred them )
3 tablespoons maple syrup
2 tablespoons almond flour
1/2 teaspoon ground cardamom
1/8 teaspoon lime zest

For the Dry Ingredients
1 1/2 cups (187.5 g) all-purpose flour
1/4 cup (59.15 g) almond flour
2 teaspoons baking powder
1/4 teaspoon baking soda

For the Spices
3/4 teaspoons cinnamon
3/4 teaspoon ground cardamom
1/8 teaspoon each of ground nutmeg, cloves, and allspice
1/4 teaspoon salt
1/4 teaspoon lime zest

For the Wet Ingredients
1 cup (236.59 ml) non-dairy milk such as almond, soy, cashew, oat milk
1 tablespoon flaxseed meal mixed with 2 1/2 tablespoons of water
1/3 cup (73.33 g) brown sugar
3 tablespoons oil
1/2 teaspoon vanilla extract or vanilla powder

To Top the Carrots
2 tablespoons raw cashews or roasted, unsalted cashews
2 tablespoons raisins soaked in warm water for 10 minutes
1/2 teaspoon oil optional

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Corned Beef Tacos with Beer Battered Fries
Prep time: 20 MINUTES cook time: 8 HOURS total time: 8 HOURS

Ingredients

Corned Beef
2-3 pounds corned beef
1 tablespoon paprika
2 teaspoons cumin
2 teaspoons chipotle chili
1 ½ teaspoons onion powder
3 cloves garlic, minced or grated
½ cup orange juice
¼ cup lime juice

Toppings
1 cup plain Greek yogurt
Juice of 1 lime
¼ cup fresh cilantro, chopped
6-8 corn or flour tortillas, warmed
1 cup shredded sharp Irish cheddar
Shredded cabbage, for serving
Lime wedges, for serving

Beer Battered Fries
1 cup flour
½ teaspoon baking powder
½ teaspoon garlic powder
1/8 teaspoon cayenne pepper
½ teaspoon salt + pepper
1 cup light beer
3 pounds russet potatoes cut into 1-inch sticks

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Blackberry-Mint Julep
Servings: 4

Ingredients

½ cup packed fresh mint leaves
1 pint blackberries
6 tablespoons sugar
½ cup bourbon
4 cups small ice cubes
4 sprigs mint, for garnishing

Directions

Roughly chop mint leaves.

Puree the mint, blackberries, and sugar in a blender. Press through a fine sieve into a bowl; discard seeds.

Rinse blender, then return puree to blender, and add bourbon and small ice cubes; blend until smooth. Divide mixture among 4 glasses. Garnish each with a mint sprig.