Passover Cabbage Potato Cakes

I decided to audition a few recipes before the holiday.  Since, I printed this up, a few weeks ago, and have kept looking at it, saying, “I must make this,” I decided to do just that.  This is a good recipe to multi-task.  While the potatoes cook, chop and brown your vegetable. Everything can come together, at about the same time, in that way.  These were a success and I am going to make them in smaller tins for my grandchildren.  I think, they will enjoy, their own little potato cabbage cakes.

Passover Cabbage Potato Cakes

Ingredients:

1 cup cabbage, shredded and then chopped smaller

3 potatoes, peeled and boiled and mashed

2 carrots, peeled and diced

1 large onion, diced

1 egg

1 tablespoon olive oil

salt and pepper to taste

1/3 cup potato starch

1/2 teaspoon baking powder

Method:

Preheat oven to 375 degrees F.

Spray muffin tins with cooking oil.

Chop onions and carrots in a food processor.  I used my mini processor from my immersion blender to get small pieces, not as tiny as in my full sized food processor.  If you do not have this option, I suggest, chopping by hand.

Peel potatoes and cut into quarters.  Place in a boiling pot of water. (carefully)  Cook for 15 – 20 minutes until soft enough to mash.

While potatoes are cooking, heat olive oil in skillet and saute onions and carrots until onions are softened.

Add cabbage to carrots and onions.

Drain potatoes and mash.  Add other vegetables to potatoes.

Add dry ingredients and mix into potatoes.  Add wet ingredients and mix well.  Add eggs and oil and combine with potato mixture.  Add salt and pepper and mix in.

Using a quarter cup, scoop the potato mixture into the muffin tins.  Top with a little chopped parsley.

Bake for 25 minutes until lightly browned.

I think, you will really enjoy these.

This is linked to Real Food Wednesdays   Cast Party Wednesday – Link Party #34     Pennywise Platter

Slightly Crunchy Sweet Potatoes

I know I have praised the plain white potato but have I given accolades to the sweet potato.  It is just as good as any vegetable, if not better.  I have made dishes with butternut squash and sweet potatoes & carrots and sweet potatoes & savory sweet potatoes and risotto with sweet potatoes.  Sweet potatoes are another veggie that you can mix and match with.

Instead of making sweet potatoes with a crunchy topping, I included the topping in the mashed sweet potatoes so every bite afforded one the opportunity to crunch a little.  I do love creamy sweet potatoes but in actuality, these are better.

Slightly Crunchy Sweet Potatoes

Ingredients:

4 medium sweet potatoes

1/2 teaspoon pure vanilla extract

1/4 cup brown sugar

3 tablespoons Rice Dream

1 teaspoon pumpkin pie spice

1/4 cup chopped pecans, roughly chopped

If you want to add some melted butter or margarine, it will only add to it.  I am cutting back on fats when I think they are not necessary.

Method:

Peel sweet potatoes and cube into one inch pieces.

Boil potatoes until tender, easy to mash.

Add all other ingredients and mash these together until smooth.

It was delicious.

Related articles

• Sweet Potatoes and Dried Pears – Side (bookcasefoodie.wordpress.com)
• Twice Baked Creamy Sweet Potatoes (bookcasefoodie.wordpress.com)
• Health Benefits of Sweet Potatoes (litchfieldcountyhealthandwellness.wordpress.com)

Mashed Potato Casserole

Paula Deen is known for her Buttah and fattening and unhealthy recipes.   Despite this, she is one good cook and her recipes are worth following with a few changes.

Although now, with her medical diagnosis, hopefully changes will be made.  This is one of those recipes which I happen to love.  There are ways to cut back and I tend to do this with any recipe, not only Paula’s.  I crossed out what I changed so you can see the differences.  If you want to, you can cut the cheese down, even more.

Mashed Potato Casserole

Ingredients:

 2 cups mashed potatoes

1/2 cup sour cream  (cut to 1/4 low fat)

1 small onion, sliced thin

1 small bell pepper, sliced thin

8 tablespoons butter  (one tablespoon margarine)

1 1/2 cups grated Cheddar   (1 cup)

Method:

Spread mashed potatoes evenly on bottom of casserole dish.Preheat oven to 350 degrees F.

Layer sour cream evenly over top of potatoes

Saute onion and bell pepper in margarine and place over sour cream.

Slice potatoes and layer over onions and bell peppers.

Finally top with shredded cheddar cheese.

Bake for 25 to 30 minutes.

Yum,

This is linked to Everyday Mom’s Meals

Mashed Potato Timbales

 Memories of childhood have lots to do with mashed potatoes.  If I did not feel well, I got mashed potatoes and I felt better or so I told myself.  I don’t have strong memories of food and my childhood but oh how I remember potatoes.  I still like almost any kind of potato but it is the mashed that bring back the memories.

I guess, I sat on the sofa and ate them, when unwell.  I can picture cuddling on one end of the sofa with a bowl in my hand, filled with those wonderful potatoes.

So, here I am remembering and making mashed potato timbales.  These are light and tender.

Mashed Potato Timbales

Ingredients

• 2 1/2 pounds potatoes, peeled and cubed

• 1 tablespoon margarine

• 1 tablespoon grated onion

• 8 ounces reduced-fat ricotta cheese

• 1 cup reduced-fat sour cream

• 1/8  teaspoon garlic powder

• 1/2 teaspoon dried rosemary, crushed

• 1/4 teaspoon pepper

• 2 egg whites

• 2 tablespoons taco crumbs

 Directions

Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain.

Mash potatoes with margarine and onion until small lumps of potato remain; set aside.

In a mixing bowl, beat ricotta cheese, sour cream,  garlic powder, rosemary and pepper until smooth.

In a small bowl, beat egg whites until frothy; fold into cheese mixture. Fold into potato mixture.

Generously coat muffin cups with nonstick spray; evenly sprinkle muffin cups with bread crumbs. Fill with potato mixture; smooth tops.

Bake, uncovered, at 425 degrees F for 27-30 minutes or until edges of potatoes are lightly browned. Cool for 15 minutes. Loosen timbales from sides of muffins cups; invert onto a baking sheet to remove.

Some Other Potato Posts

Smooth and Creamy Mashed Potatoes – Ellie Krieger

Oven Roasted Spicy Potatoes

Potatoes – Half Baked

Linked to Friday Favorites

Smooth and Creamy Mashed Potatoes – Ellie Krieger

I decided to serve this with my salmon and it was a perfect side for the fish.  With a green vegetable, it was a complete and satisfying meal.

Smooth and Creamy Mashed Potatoes –  Ellie Krieger  (adapted)

Ingredients

3 Idaho potatoes (peeled and cubed)

1/2 cup low-fat milk

1 tablespoon margarine

1/4 cup reduced fat sour cream

salt to taste

Procedure

The potatoes are supposed to be steamed but I was in a hurry so I microwaved them in water to cover.

Heat margarine and milk in a saucepan.

Add warm mixture to potatoes and mash.

Stir in the sour cream and mix.  Add salt.

Sprinkle with rosemary or parsley.

Serve and enjoy creamy potatoes.

This is linked to Full Plate Thursdays