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Sweet Potato Pancakes


I had some left over cooked sweet potatoes from the Farro Burgers so one morning I thought I should be able to easily get some sort of pancake out of it.  Turns out it is super easy and pretty much only requires the addition of eggs.  Plus other options if you like.

Difficulty: Easy
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: 1 – 2 servings (4 small pancakes)
Taste: Good


1/2 cup mashed sweet potato (1 medium-small cooked sweet potato)
2 eggs
oil, butter, or cooking spray for pan

3/4 teas ground cinnamon
pinch salt


  1.  Whisk together cooked sweet potato and eggs until well combined.  Add any seasonings and stir.
  2. Heat oil (can use coconut oil), butter or cooking spray over medium low heat on a flat pan
  3. Spoon the sweet potato mixture on the heated pan approximately just under 1/4 cup
  4. Once bubbles start forming on the top side of the pancake and underside gets lightly golden brown, ~5 minutes, flip the cake.  Continue cooking on other side for an additional 5 minutes until cooked through.
  5. Optional toppings: butter, nut butter, maple syrup.

Source: 2 Ingredient Sweet Potato Cakes


Crispy Tofu

I’ve had crispy tofu at a couple restaurants before but had not attempted it myself.  I was surprised at how relatively easy and tasty this was it is not deep fried.

Difficulty: Easy
Prep Time: 45 min
Cook Time: 5-10 min
Total Time: 1 hour
Yield: 4 servings
Taste: Great


1 (14- to 16-ounce) block extra-firm tofu
1 teaspoon kosher salt
3 tablespoons cornstarch
2 tablespoons vegetable oil

Optional flavors: soy sauce, rice wine vinegar, sesame oil, or red pepper flakes


  1. Remove the tofu from its packaging and drain any liquid.
  2. Line a plate with a folded paper towel and set the tofu on top. Place a plate on top of the tofu and weigh it down with something heavy, like a 28-ounce can of tomatoes. Press for 15 to 30 minutes. You will see liquid collect around the tofu.
  3. Remove the weight and drain off the excess liquid. Pat the tofu dry with more towels. Slice the pressed tofu into cubes, thick rectangles, or sticks, depending on how you plan to use the tofu.
  4. Transfer the tofu to a shallow dish and sprinkle with the salt. Toss to evenly season the tofu.
  5. If adding optional flavor of soy sauce, rice wine vinegar, sesame oil drizzle over tofu and let stand for a few minutes before coating with cornstarch.  If adding red pepper flake sprinkle evenly.
  6. Sprinkle 1 tablespoon of the cornstarch over the tofu, then toss to evenly coat. Continue sprinkling and tossing until all the cornstarch is used. This is most easily done with a small strainer, but can also be done by sprinkling with your hands. After adding all the cornstarch, the tofu should be evenly coated with a sticky, gummy layer of cornstarch.
  7. Set a large frying pan or cast iron skillet over medium-high heat and add the oil. Heat until the oil shimmers and flows smoothly to coat the bottom of the pan. It should not smoke. If you see a wisp of smoke, lower the heat slightly and immediately proceed with adding the tofu.  Add all of the tofu in a single layer. The tofu should sizzle upon contact — if not, wait a few minutes to let the pan heat before continuing.  At first the tofu will stick to the pan (unless you’re using a nonstick skillet). Wait until the tofu releases from the pan before browning the next side; the underside of the tofu should be golden-brown. Continue frying until all sides are browned and crispy.
  8. Transfer the browned tofu to a cooling rack while you finish your recipe. Eat the tofu immediately. It will remain crispy for a few hours, but will become chewy and lose its crispness if refrigerated.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Source: The Kitchn

Sauteed Cauliflower & Grape Tomatoes

I like this recipe because it really softens cauliflower and can pack in a lot of flavor.

Difficulty: Easy
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Yield: 4 servings
Taste: Good


2 tablespoons chopped pancetta
2 tablespoons extra-virgin olive oil, divided
4 cups chopped cauliflower florets (from 1 medium head)
2 tablespoons water
2 teaspoons red-wine vinegar
1 cup grape tomatoes, halved
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic
¼ teaspoon salt
¼ teaspoon freshly ground pepper


  1. Cook pancetta in a large nonstick skillet over medium heat until it begins to brown, 3 to 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain.
  2. Add 1 tablespoon oil to the pan. Add cauliflower, cover and cook, stirring occasionally, for 4 minutes.
  3. Add water and vinegar to pan, cover and cook, stirring occasionally, until golden brown and tender and the liquid has evaporated, about 4 minutes more.
  4. Add the remaining 1 tablespoon oil to pan, tomatoes, parsley, garlic, salt and pepper. Cook, stirring, until the garlic is soft, about 2 minutes more.
  5. Serve the sauteed cauliflower with the crispy pancetta on top.

Source: Eating Well

Chicken Enchiladas

When I think of enchiladas, I think of a rather time consuming adventure.  This recipe is relatively quick and easy with some cheater bypasses along the way such as buying pre-cooked, shredded chicken.

Difficulty: Easy
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Yield: 8 enchiladas
Taste: Good!


1/2 lb pre-cooked shredded chicken
3/4 cup can black beans, drained and rinsed
3/4 cup can corn, drained
8 oz. fresh salsa
2 tablespoons taco seasoning
1 roasted green chili, diced (skin, stem, seeds removed) for extra heat
1-2 tbs cup water (optional)
8 small corn tortillas
1/2 cup shredded cheddar cheese

1 avocado, diced for topping
Fresh cilantro, sour cream, or Cotija cheese for topping


  1. Preheat the oven to 400 degrees. Spray the bottom of a 2-quart dish with non-stick spray.
  2. Place chicken, black beans, corn, salsa, taco seasoning, green chili in a large sauce pan on medium heat.  Mix together and heat thoroughly.  Add water if necessary depending on watery-ness of salsa to get desired consistency.
  3. Soften the corn tortillas in the microwave, 3 at a time, for about 25 seconds. Fill them with a few tablespoons of filling, roll once, and place seam-side down in baking dish.
  4. Continue until all tortillas have been filled, rolled and placed in dish. Pack them in tightly next to each other so that they don’t come apart and cheese isn’t wasted to the dish
  5. Sprinkle evenly with the shredded cheese and bake for about 10-15 minutes, until cheese is melted and bubbly and everything is heated through.
  6. Remove from oven sprinkle with avocado pieces, fresh cilantro, and Cotija cheese crumbles.

Source: Modified from Pinch of Yum

Green Slaw Salad 

I had a CSA box back in Seattle for about a year, but after a long winter of unexciting onions and parsnips I stopped.  I just started again down here in Oregon and this one has more flexibility on removing things you don’t like (grapefruit) and adding in a bunch of other things too.  They also include recipes that include some of the items you bought which is super handy.

This was one from the Hood River Organic Gazette which was super quick and tasty.  I use half of the recipe below for Jim and I.

Difficulty: Easy
Prep Time: 15 min
Cook Time: –
Total Time:  15 min
Yield: ~4ish servings
Taste: Great


1/2 large head of cabbage
1 bunch baby spinach
1 bunch kale
1 bunch green onions
2 avocados
1 Tbs. olive oil
1 tsp. rice vinegar
sea salt to taste


  1. De-stem kale and pre/wash all veggies.
  2. Chop cabbage, kale, baby spinach and green onion.
  3. Mash avocados in a large salad bowl.  Add olive oil, rice vinegar and salt to taste.  Adjust oil/acid/salt to taste.
  4. Add all chopped veggies to the avocado dressing and toss until incorporated.

Source: Alyson Castonguay

Zucchini Lasagna 

I have done both veggie and meat lasagnas before, but I will call this one the in betweener.  It does not use regular pasta noodles, but instead thinly sliced zucchini as the “noodle” layer.  I thought it was really good and almost preferred it to the standard noodle style. The zucchini offers a similar texture, but takes out some of the heaviness that is lasagna. It does takes time to cut and prep all the layers so you can cheat and use a store bought pasta sauce instead of making it.

You can make this as one 9×13-inch pan or split this into two 9×9-inch pans which is what I did.  I froze the second one and made it later and that worked well!

Difficulty: Easy
Prep Time: 45 min
Cook Time: 45 min
Total Time: 90 min
Yield: 8-12 servings
Taste: Great


4 large zucchini, sliced about 1/4 inch thick
1 teaspoon olive oil
3 cloves garlic, minced
1 small yellow onion, diced
1 green pepper, diced
1 pound extra lean ground turkey
14 oz can tomato sauce
14 oz can crushed tomatoes
2 teaspoon dried oregano
handful of basil, finely chopped (about 1/4 cup)
handful of parsley, finely chopped (about 1/4 cup)
red pepper flakes, if desired
salt and pepper, to taste
15 oz part skim ricotta
1 egg white
1/4 cup grated Parmesan cheese
12 oz reduced fat or part skim shredded mozzarella cheese


  1. Preheat oven to 375 degrees F.
  2. Place sliced zucchini on large baking sheet coated with non stick cooking spray. Sprinkle with salt and roast in the oven for 15-20 minutes to help dry out the zucchini a bit. This is a critical step.
  3. While the zucchini noodles are roasting, you can make the turkey meat sauce. Heat olive oil in a large skillet over medium high heat. Add garlic, onions, and peppers and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally so that you don’t burn it.
  4. Add in ground turkey to skillet and cook until no longer pink.
  5. Add in tomato sauce, crushed tomatoes, oregano, basil, parsley, and a few dashes of red pepper flakes to skillet. Bring to a boil, then reduce heat to low and simmer 25 to 30 minutes or until sauce REALLY thickens up!
  6. Season with salt and pepper to taste. Remove from heat to cool.
  7. In a medium bowl, combine egg white, ricotta, and Parmesan. Season with a bit of salt and pepper.
  8. Add in 1/2 cup of the slightly cooled meat sauce into ricotta mixture and stir to combine.
  9. To assemble lasagna, first coat the bottom of the 9×13-inch baking pan (or two 9×9-inch pans) with non-stick cooking spray.  Spread 1/2 of the turkey meat sauce into the bottom of the pan(s). Place zucchini slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then sprinkle 1/2 of the mozzarella on. Repeat layers again starting with the meat sauce, zucchini slices and ricotta mixture and finishing with mozzarella. Cover with foil and bake for 30 min. Remove foil and bake for 15 minute longer uncovered. Serve with a side salad. Makes 8 generous servings.
  10. If you plan on freezing this you do not need to bake it first.  For cooking frozen lasagna preheat oven to 375 deg F.  You can thaw the lasagna out in the refrigerator the night before.  That will bake for ~60 min.  If you go straight from the freezer to oven, that will require 75-90 min of baking time.


Crock-Pot Black Bean Butternut Squash Chili

Earlier this year we went to a chili cook-off.  I’ve made this once before and thought it’d be a good contender as a vegetarian chili, but meat prevailed…  I modified the recipe to my liking adding roasted green chilies for a pretty hot heat.  You may omit if you are not into spice.  I also double the recipe below for a full crock-pot.

Difficulty: Easy
Prep Time: 20 min
Cook Time: 6-8 hours depending on your crock-pot setting of choice
Total Time: 6.5-8.5 hours
Yield: 6 servings
Taste: Good



15 oz canned black beans (drained and rinsed)
2 cups cubed butternut squash (1 small squash.  1 medium squash yields ~4 cups)
2 garlic cloves (minced)
2 small roasted green chilies (skin, stem, and seeds removed)
2, 14.5 oz cans fire roasted diced tomatoes w/ green chilies
2 cups vegetable stock
2 tsp chili powder
1 1/2 tsp smoked paprika
1 tsp cumin
1/2 tsp salt
1 cup frozen or can corn

Optional Toppings:
Avocado, chopped
Red or green onion, diced
Sour cream
Tortilla chips
Cheddar cheese


  1. Place all ingredients except corn into crock pot and cook on preferred setting 4-8 hours
  2. Add corn and cook another 10  minutes
  3. Serve with optional toppings

Source: Veggie Inspired