3 teaspoons oil, divided, for frying (I use peanut oil)
Place peeled & chopped potatoes and onion into a food processor. Process for about 30 seconds until lumps are gone.
Place in a fine-mesh strainer over a bowl and let drain for 5 minutes or longer.
Carefully pour off the drained liquid but keep the white starch that’s settled on the bottom.
To the starch, add the drained potato/onion mixture, egg, flour, salt, & pepper.
In a cast iron skillet, heat 1/2 teaspoon of oil over medium heat. Spoon 1/4 cup mounds into pan, flattening each one to an even thickness.
Cook about 3 minutes per side, adding 1/2 teaspoon oil as needed. If not using cast iron, cook over med-high and they make take a little longer. (You can keep them warm in a 200° oven on a paper towel-lined pan.)
A great dish from Poland. Easy to make and a pre-dinner appetizer.
1 large head of cabbage (about 3 lbs.) – or use 2 smaller heads
1 Tablespoon olive oil
1 cup diced onion
2 cloves garlic, minced
2 large mushrooms, finely diced – 1 1/2 cups (optional)
1 pound ground sirloin
3/4 cup uncooked long grain rice (brown or white)
1/4 cup chopped parsley
1 cup Pomi strained tomatoes or canned tomato puree
1 1/2 teaspoons salt
pepper to taste
3/4 cup liquid (beef stock, cabbage water, or combine with some leftover tomato for 3/4 cup)
Bring a large pot of water to boil. Cut center core out of cabbage and place, core side down, in boiling water. Cover and simmer for 10 minutes.
While cabbage simmers, heat oil in pan over med-high heat and sauté onion and garlic 3-5 minutes until browned. Add mushrooms and cook another 2 minutes. Transfer mixture to a large bowl to cool.
Remove cabbage to a rimmed baking sheet, keeping water in the pot. Gently remove leaves from cabbage, cutting away from the core with a small knife. Set aside the best 16 unbroken leaves and cut off the thick spine in the center for easier rolling. Set all remaining broken or small cabbage leaves aside. (If the core is too firm, return it to boiling water for a few minutes to soften)
Preheat oven to 350° F.
To cooled onion mixture, add meat, rice, parsley, tomato, salt & pepper. Combine well.
Place about 1/4 cup of filling in each leaf, roll, and place seam side down in a 13 by 9-inch pan. Pour liquid over rolls and lay some leftover leaves on top. Cover pan tightly with foil, and bake for 1 1/2 hours. (Place pan on a cookie sheet in case it drips)
Remove from oven and let rest 30 minutes or better still, refrigerate overnight.
Cook the leek in a large pan with 3 tbsp. of the chicken stock, stirring over medium heat, to soften. Add the rice and remaining broth.
Bring to a boil. Cover the pan and reduce the heat. Simmer gently, stirring occasionally, for about 25 minutes or until the liquid is absorbed
Stir in the lemon rind, chives, parsley, cheese and seasonings. Spoon into the springform pan and even the top. Cover with foil and bake for 30 – 35 minutes or until lightly browned. Turn out, slice into wedges and garnish with parsley and lemon wedges.
1/4 cup fresh cilantro, chopped, plus more for garnish
6 corn tortillas cut into strips
1 teaspoon olive oil
A few pinches of salt and pepper
1 lime, cut into wedges
1/2 cup Monterrey jack, shredded
1 avocado, chopped
1 teaspoon Frontier Sea Salt, plus more to taste
1. Spray a 5- to 6-quart slow cooker with cooking spray. Add the chicken, onions, garlic, fire roasted tomatoes, red pepper, chipotle chili powder, cumin, chicken broth, salt and pepper. Juice the limes into the slow cooker and then toss in the limes themselves.
2. Cover and cook on low heat setting 4-6 hours or until chicken is tender and shreds easily. Remove chicken from slow cooker to plate; shred using two forks. Remove spent limes. Return chicken to slow cooker. Stir in the black beans and cilantro. Cover and cook another 15 minutes or so.
3. Preheat the oven to 375 degrees F. Add the corn tortilla strips to a lightly greased baking sheet. Add the olive oil and a good pinch of salt and pepper. Toss well. Bake for 15-20 minutes, stirring every 10 minutes to ensure even cooking.
4. To serve, ladle the soup into bowls. Top with cheese, tortilla strips, a fresh lime wedge, diced avocado and chopped cilantro.