I love the potato quinoa pancake recipe from Vegetarian Ireland. And I wondered if I couldn't add lots more food value to them and make them great toddler finger food if I added some spinach that I stocked up on when it was on sale at Aldi. So I did.
Spinach Potato Quinoa Pancakes
1 cup onion, diced
2 garlic cloves, minced
3 cups mashed potatoes
4 cups tight-packed spinach (Cut the pile in half if it's not baby spinach.)
1/2 teaspoon salt
1/2 Tablespoon Italian Seasoning
1 teaspoon paprika
1/2 cup cottage cheese (optional)
2 cups quinoa
2 eggs, beaten
Saute onions in a touch of olive oil until translucent. Add garlic and other seasonings, Add spinach and cook down. Stir in potatoes and quinoa, lastly cottage cheese and eggs.
Heat a griddle to 350 degrees. Use two soup spoons or whatever devices you prefer to spoon mixture onto griddle and shape into patties. Mine were about two inches in diameter.
The menu this weeks is scant because I don't know when I'll go to the grocery store. It's not like we're out of groceries. It just seems that everything will be fairly boring, and isn't exciting enough to share. But hey, sometimes meals can be a repeat. It doesn't have to be exotic all the time. But I warn you, more than ever it's likely to change this week. I'm just mentioning the big ticket items, like the mashed potatoes. Obviously something else will go with it to keep it balanced.
Times are tough. Many people are in need. We're blessed to both still have our jobs. However, in an effort to keep us both from being exceptionally stressed over money while I'm out on matrnity leave, I've tried to be as cheap as possible--especially looking for diapers on sale.
The weather has definitely been a topic in the news. So, why should it be any different on a cooking blog? After all, you gotta stay warm! Soup is certainly key to warming up the inside--not to mention, it's often a great assistant in losing or maintaining weight if that was part of your New Year's Resolution.
Sometimes, it's really hard to think of dinner. Sometimes, it's even harder to think of an entire week's worth of dinners! This is what happened yesterday. I had a lot going on. We had salad for lunch and leftovers and peanut butter and honey for dinner. (Hey, it's what the baby wanted!) However, today my mind got back on track surprisingly quickly as it all came to me while I was at work, and I actually have a meal plan for the week that isn't 100% salad and ice cream.
I'm quite proud of this recipe. I chopped up baking potatoes, diced up a small onion, minced or chopped a few cloves of garlic and cooked the potatoes on medium with just enough olive oil to keep the potatoes from sticking to the skillet. About 7 seven minutes before the potatoes were done, I harvested three large sprigs of rosemary from our herb garden and chopped the leaves into the skillet.
Firstly, I guess I lied. I said I would never make mashed potatoes another way after having the Garlic and Rosemary ones. However, I made these mashed potatoes for a pot luck and know that most people like creamy, skinless potatoes with basic flavors. Secondly, I started this recipe using the Barefoot Contessa's "limited time availability" recipe on foodnetwork.tv. (As an FYI, this recipe is only published around the time a show airs due to legal reasons.) However, when I tasted her product, I was disappointed and chose to edit it my way.