Yum! One word sums up this delicious vegetarian pancake that’s so easy, no cooking skills required (other than being able to make pancakes). Shredded cabbage is blended into the egg batter then topped with edamame, corn and a drizzle of oyster sauce. I made these for dinner but leftovers would be excellent as a savory…
Category: Weekly Recipes: February 13th 2023
Fish Gyros with pickled radish and cucumber salad
Continuing with my goal of eating more seafood, I decided to swap fish for the meat used in traditional gyros. You can use any firm white fish, tilapia, cod, or haddock and you can broil, grill or saute the fish. I chose Icelandic cod because it was on sale at my fish market and I…
Meatloaf Veggie Sliders
Here’s a great way to cook meatloaf fast. Dividing the meatloaf into muffin cups slashes cooking time to less than 20 minutes and allows for better portion control. For this recipe, I used an assortment of sautéed vegetables and ground turkey breast (not regular ground turkey which is higher in saturated fat). The vegetables lighten-up the…
Sunday Steel Cut Oatmeal
My husband eats steel cut oatmeal every weekday morning. To keep him from buying sugar-laden oatmeal on his way to work, I make a batch on Sunday. When cooking the oats, I use 1/2 water and 1/2 milk (4 cups liquid to 1 cup oats). This makes a creamy oatmeal and ups the protein and…