Professional Documents
Culture Documents
1. Place mashed potatoes, cheese, egg, and 3 tbsp flour in a bowl and stir to combine.
2. Take a scoop of the potato mixture and form into patties.
3. Place the remaining 4 tbsp of flour on a plate.
4. Lightly coat the potato patties in the flour.
5. Heat a thin layer of the oil or butter in a large saute pan over medium heat.
6. Cook the potato cakes for 3 minutes on each side for a total of 6 minutes.
7. Serve as is or with accompaniments.
*After step 2, place patties on a baking sheet and place in freezer for 30 minutes then place par-frozen patties in a
Ziploc bag and freeze up to 4 months. When ready, defrost in fridge for 24 hours and follow steps 3-7.
2.Whole Wheat Pancake and Waffle Mix
Ingredients
Preparation
*If you do not have buttermilk you can make it by adding 1 tablespoon vinegar or lemon juice to 1 cup of milk.
This mix also works beautifully with any type of milk you prefer!
3.Spinach Gnocchi-wee
Ingredients
Preparation
1. Defrost the brick of frozen spinach (you can also do this in the microwave).
2. Squeeze ALL (and I mean ALL) of the water out of the spinach in small handfuls (I use my hands and do it
over a bowl to make sure I don’t lose any spinach).
3. Place all of the ingredients in a food processor and pulse. You want to make sure the spinach is in tiny pieces
and the mixture is thoroughly combined.
4. Dust your hands with a little flour so the mixture doesn’t stick to your hands.
5. Take 1 teaspoon of the spinach mixture and roll into tiny balls. Place on a plate covered with waxed
paper or parchment.
6. Bring a large pot of water to a boil for cooking the gnocchi.
7. Add the gnocchi to the water in batches and cook for 3 minutes or until they rise to the surface.
8. Using a slotted spoon, remove the gnocchi to a plate or bowl.
9. Sprinkle with parmesan cheese, cool and serve.
10. *After step 5, place on sheet tray and freeze for 30 minutes. Transfer to a ziploc bag, label and freeze up
to 4 months. When ready, thaw to room temperature and follow steps 6-9.
4. Spiced Carrot Cauliflower Soup
Ingredients
Preparation
1. Heat the oil in a large saucepan over medium heat and cook the onions for 3 minutes, or until soft.
2. Dissolve the vegetable bouillon in the water and add to the pot.
3. Add the remaining ingredients to the pot and stir to combine.
4. Bring to a boil, cover, and reduce heat to simmer for 15-20 minutes, or until the vegetables are fork tender.
5. Using an immersion blender or standing blender, puree all of the ingredients until smooth.
5. French Toast Sticks Ingredients
2 eggs
1/2 cup whole milk , rice or almond
1/2 teaspoon cinnamon
2 teaspoons honey
pinch of salt
5 slices of bread, trim edges and cut into 1 inch sticks
1 tablespoon butter
Preparation
1. In a shallow bowl, whisk the eggs, milk, cinnamon, honey and salt until combined.
2. Dip each bread stick in the egg mixture until each side is coated with the mixture.
3. Heat a saute pan or griddle over medium heat with 1 tbsp of butter and cook for 3 minutes on each side until
golden and cooked through.
4. Serve with honey or maple syrup.
6. Carrot Snack Sticks
Ingredients
Preparation
To Freeze: After step 6, place onto a baking sheet and freeze for 30 minutes. Remove and place in a ziploc bag,
label and freeze. When ready, follow steps 7-8, adding an additional 2-3 minutes baking time.
7. Roast Carrot Coins
Ingredients
Preparation
For most people, cookie cutters sit in a drawer collecting dust for over 11 months of the year. I've been collecting
cutters for years in all different kinds of shapes and sizes, but, admittedly, mine don’t get as much use as they
should. Cookie...
Ingredients
7 cups water
1 13 oz box instant polenta
2 teaspoons salt
3/4 cup parmesan
3 tablespoons butter, plus more for sauteing
Preparation
1. Line a sheet tray with foil and coat with cooking spray.
2. Bring 7 cups of water and salt to a boil.
3. Add polenta in a slow stream while whisking continuously to avoid lumps.
4. Turn heat to low and continue to stir with a wooden spoon until polenta thickens, 5-8 minutes (you may add
more boiling water as needed to keep the polenta a smooth consistency).
5. Turn the heat off and add parmesan and butter. Stir to combine.
6. Pour onto a sheet tray and spread with the back of a spoon to cover the tray evenly. Cool.
7. Refrigerate the polenta for 30 minutes or covered up to 2 days.
8. Remove the sheet tray from the refrigerator and use cookie cutters to stamp out shapes.
9. Heat 1 tbsp of butter in a saute pan over medium heat and cook the polenta shapes for 3-5 minutes on each side
or until golden (you can also serve these cold).
10. Eat polenta shapes on their own or serve with a red sauce.
9. Spinach Cake Muffins
Ingredients
Preparation
Ingredients:
2 bananas
1 cup of any pancake batter
Preparation
1. Cut the bananas into 1/4 inch slices (I like to make slices on a diagonal bias so they’re a little bit longer than circles).
2. One at a time, dip the banana slices into the batter, coating all over, shaking off the excess batter into the bowl
and place on a buttered griddle or skillet over medium heat.
3. Cook for 1 minute on each side or until golden.
4. Serve with desired accompaniments.
*Do not serve with honey for children under 12 months for allergy reasons.