Sunday, December 25, 2011

Fergie's Leftover Mashed & Ham Potato Pancakes

It is sacrilegious in this house to make just enough mashed potatoes for dinner... I always have to have left overs for 2 of my kids favorite dishes. Tacos de Papa and Potato Pancakes.  I also had left over ham from Christmas Dinner but you can leave it out or added another meat or even veggie.  So get creative.  Same with the cheeses... I always have an assortment of cheeses in the freezer.  One of my most favorite multi use cheeses I ALWAYS have is Fontina... I use it in Italian Food, Mexican, French... and it also make crazy good grilled cheese sandwiches... you really should consider it.  This is what you will need for these amazing, crispy little rounds of goodness!!!

2 Cups Cold Left Over Mashed Potatoes
3 oz. of Fontina Cheese
1/4 Cup Grated Parmesan Cheese 
1/3 Cup Garbanzo Flour
1-2 Cups Ham (or some other meat or veggie)
1-2 Cups Panko Breadcrumbs
Oil for Cooking 


In a large bowl combine the cold mashed potatoes


Believe it or not I buy this Fontina at Target!!!!  It is the perfect amount... I split them in half and freeze one half and refrigerate the other half.  


Combine the fontina, and the potatoes... 


Add the parmesan cheese... 


Instead of using nasty ole white flour why not use a flour that will actually add nutrients and flavor??? Garbanzo flour is my absolute favorite binder... you will see that I use it a lot. 


Add the ham and the garbanzo flour... 


Using your hands combine well put don't overmix!!!


I don't like deep frying, I usually pan fry which gets you the same effect with a fraction of the oil!!!!


Put the Panko in a small bowl ... I use an ice cream scooper to have same size pancakes.... shape them with your hands and cover with panko all the way around. 


Heat the oil and place your pancakes in the pan... 


I turn about 2-3 times to achieve a nice crusty exterior ... 


They are beautiful, delicious and so easy to make... 



We eat them as a breakfast meal and serve with an over medium egg on top... you can also make poached eggs to top them with... 




Friday, December 16, 2011

Fergie's Italian Soup


I wish I could make a giant pot of this soup and feed everyone in the world because it would fix everything!  This soup fixes everything... really it does.  Make it and tell me all about it.

1 Pound Ground Turkey
1/2 Pound Ground Pork 
1 1/2 Onion, (1/2 Minced, 1 Thinly Sliced)
3 Tablespoons Olive Oil, I used Temecula Olive Oil, Roasted Garlic
8 Cups Swiss Chard, Kale or Spinach, Stemmed and Chopped 
5 Tablespoons Powdered Chicken Bouillon
1 Teaspoon Crushed Red Pepper
1 Teaspoon Granulated Garlic 
1 Teaspoon Italian Seasoning
1 Teaspoon Ground Pepper
1 Bay Leaf
1/2 Bag of Ditalini Pasta
10 Cups Water 







Combine the meats... 


Add 2 Tablespoons Chicken Bouillon, Crushed Red Pepper, Italian Seasoning, Granulated Garlic, and Pepper, and minced onion. 


Do not over mix... 


I used a medium cookie scooper... 


Heat the oil and add the meatballs... Cut until just browned on all sides... You are not fully cooking the meatballs, just browning them... 


In the meantime... bring water to a boil, add the whole onion thinly sliced, 3 heaping tablespoons of powdered chicken bouillon, and the bay leaf... 


Remove the stems and ribs... 


Chop up.... 


Thrown in the pot... 



Add the pasta... 


Bring to a boil and then reduce heat to simmer and cook for 5 minutes... 
Allow the soup to rest about 10 minutes before serving... 







Tuesday, November 29, 2011

E.A.T. MARKET KIDS HOLIDAY WORKSHOP

My Boss Lady Leah DiBernardo just offered me the opportunity to offer a 2 x 1 on my Blog!!!!  You must be a member of the blog and call her right away!!!!  The first 2 people to get back to her and mention this add get 2 x 1 !!!!!  CALL HER!!!!  RIGHT NOW!!!!  MENTION FERGIE'S BITES!!!

Monday, November 28, 2011

Fergie's Persimmon Spice Bread



I have been waiting a whole 2 weeks for these persimmons to ripen so I could make some bread!  Today is the day!!!!!  To be perfectly honest with you I am not fond of persimmons on their own but LOVE baking with them.  Here is a bread recipe that would make a wonderful gift this holiday season! 

5 Cups Unbleached Flour
2 1/2 Teaspoons Baking Powder
2 1/2 Teaspoons Baking Soda
1 Teaspoon Salt
1 Teaspoon Cinnamon
1 Teaspoon Garam Masala
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Ground Ginger 
1 1/2 Cups Brown Sugar
1 Cup Oil
4 Eggs
2 Cups Persimmon Pulp
1 Tablespoon Vanilla 
1 Cups Coconut Milk 



To make the pulp remove the top.... 


Peel with a sharp pairing knife... 


You need 2 cups of pulp... I used 3 large persimmons... you may need more. 


In a food processor or blender, blend until smooth... 





In a large bowl combine the flour, baking soda, baking powder, salt,  and all the spices... 


In a separate bowl combine the eggs, sugar, and vanilla... whisk until smooth and creamy... 



Add the persimmon puree and the coconut milk... 


Whisk until smooth... 


Combine the wet with the dry... 


Do not overmix!!!! 


Divide the batter into 2 loaves that have been sprayed with a good baking spray... 



Sprinkle the top of the loaves with some raw sugar... Bake at 350 for 50-60 minutes...