Sunday, March 4, 2012

Meatless Monday: Not Your Traditional Potato Pancake, Portabella Mushroom Panini, Vegetable Soup, and No Bake Pineapple Toffee Cake

 Not Your Traditional Potato Pancake

  • 2 cups peeled and grated potatoes
  • 1 tablespoon grated onion
  •  1  egg, beaten
  •  2 C.Krusteaz Pancake Mix
  • 3/4-1 C water
 Blend all the ingredients, next pour slightly less than ¼ cup batter per pancake onto lightly greased and preheated 375°F griddle (medium heat).  Cook the pancakes 1-1¼ minutes per side, or until golden brown, turning only once.  I enjoy mine buttered and spread with blackberry jam.

Portablella Mushroom Panini 
  • 4 slices bread
  • 2 tbsp olive oil
  • 1/2 onion
  • 2 large portabella mushrooms, sliced
  • salt and pepper to taste
  • Swiss cheese


In a large skillet, cook the onions in olive oil over medium heat, until almost carmelized, about 10 minutes. Add Portabella mushroom slices and cook for 3 to 4 more minutes, until mushrooms are cooked and onions are carmelized. Lightly brush each slice of bread with a bit of olive oil on one side.
Pile the onions and mushrooms on the bread and sprinkle with just a bit of salt and pepper, then a slice of Swiss cheese. Top with another slice of bread to form your sandwich.
Cook until cheese is melted and bread is toasty, about 6 minutes in a pre-heated panini press, or 2 to 3 minutes on each side if you're using a grill.
Makes two panini sandwiches.

Vegetable Soup

Saute one large onion and four stalks of celery including leaves in 1/4 C olive oil until translucent and tender. Add 1 Tablespoon of minced garlic.  Add one 64 oz bottle of V8 juice, and 1 32 oz. box of Swanson Vegetable Broth. 1 can diced tomatoes, Wedge and core one small head of cabbage, 1 lb. Baby Carrots  1 box or bag of frozen mixed vegetables. Once the cabbage is tender add four medium red potatoes peeled, and cut into four.  Season with salt, pepper, onion powder, parsley, and a pinch of thyme.  Allow to simmer about an hour. 

Serve with you favorite crusty bread

No Bake Pineapple Toffee Cake
Drain well, one can of crushed pineapple, mix with 1/2 C toasted coconut. Set aside. 

  • 1 stick (4 oz) butter
  • 1 cup packed brown sugar
Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. Remove from heat and stir in the pineapple toasted coconut mixture.  

Slice one thawed Sarah Lee Frozen pound cake, place on cake plate, spoon the toffee pineapple toasted coconut mixture over the cake, serve warm.

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