beatriceeagle

Cottage Cheese Pancakes With Cabbage and Dill
Servings: 4 (makes 12 pancakes) Total time: 20 mins

INGREDIENTS
3 tablespoons olive oil, divided
1 large yellow onion (12 ounces), halved and thinly sliced
1/2 head green cabbage (1 pound), thinly sliced (about 6 cups)
1/4 teaspoon plus 1/8 teaspoon fine salt, plus more as needed
1/2 teaspoon freshly ground black pepper
1/4 cup coarsely chopped fresh dill, plus more for serving
4 large eggs
1 1/2 cups plain cottage cheese (whole-milk or low-fat)
3/4 cup whole-wheat flour
1 cup plain regular or Greek yogurt (whole-milk or low-fat)

STEPS
1. Position a rack in the middle of the oven and preheat to 200 degrees. Have ready a large sheet pan nearby.
2. In a large (12-inch or wider) nonstick skillet over medium-high heat, heat 1 tablespoon of the oil until shimmering. Add the onion and cook, stirring occasionally, until softened and the edges brown slightly, about 5 minutes. Stir in the cabbage, salt and pepper, and cook, stirring once or twice, until the cabbage softens slightly, about 2 minutes. Stir in the dill, then transfer the mixture to a large bowl and let cool slightly, about 10 minutes.
3. In another large bowl, whisk together the eggs until well combined, then stir in the cottage cheese. Stir in the flour just to combine, then stir in the cooled cabbage mixture.
4. Wipe out the skillet, add 1/2 tablespoon of the oil and return to medium-high heat. To test whether the oil is hot enough, add a small drop of the batter to the skillet, and if it immediately sizzles and begins to brown on the bottom, the pan is ready.
5. Use a 1/3-cup measure to scoop 3 to 4 mounds of the batter into the skillet, depending on its size. Reduce the heat to medium, and cook until the pancakes brown on the bottom and begin to dry around the edges, about 2 minutes. Flip, and cook until the other side browns and the pancakes are cooked through, about 2 minutes more. Adjust the heat as needed if the pancakes are browning too quickly. Transfer the pancakes to the prepared sheet pan and place in the oven to keep warm. Repeat with the remaining oil and batter.
6. Divide the pancakes among individual plates, top each portion with a dollop of yogurt and a sprinkle of dill, and serve warm.


Substitution suggestions + other tips and ideas:

Whole-wheat flour >> all-purpose flour.
Green cabbage >> Savoy or Napa cabbage.
Dill >> parsley.
Yellow onion >> white onion or shallot.
Egg-free? >> Use your favorite egg replacer.
Gluten-free? >> Use an all-purpose gluten-free flour blend.

Mediterranean Beef Bowls
Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes Yield: 4 people

Ingredients

2 mini cucumbers, sliced
1 cup cherry tomatoes, quartered
1 ½ cups chicken stock or bone broth
1 cup dry jasmine rice, rinsed well
kosher salt and pepper
1 (14 ounce) can chickpeas, drained and rinsed
2 teaspoons olive oil
1-pound lean ground beef
1 teaspoon garlic powder
1 teaspoon dried oregano
¼ teaspoon dried dill
1 cup hummus, or more or less if desired
¼ cup crumbled feta, or more if desired
chopped parsley and chives, for topping
pickled onions, for topping

Instructions

To prepare, chop your cucumbers and tomatoes first so they are ready to go.
Heat the chicken stock in a saucepan over medium heat. Once boiling, add the rice and a big pinch of salt and pepper. Bring to a boil, then reduce to a simmer and cover. Cook for 10 to 15 minutes, until the liquid is absorbed. (Note: check your package instructions on your rice to see if it requires more or less liquid!)
Stir the chickpeas into the rice. Cover to keep it warm and set aside until ready to use.
While the rice is cooking, brown the ground beef. Heat the olive oil in a large saucepan over medium heat. Season the beef all over with the salt and pepper. Add the beef and let it brown on one side. Flip and let it brown on the other side. Then bread it apart, using a meat masher or a wooden spoon, until tiny crumbles remain. Stir in the garlic powder, oregano and dill. Cook, stirring often, until the beef is browned and any fat in the skillet has cooked off. Taste and season more if desired.
To serve, spoon about 3 tablespoons hummus in the bottom of a bowl and swirl it around. Add a scoop of the rice with chickpeas. Add a scoop of the ground beef.
Top with the cucumbers and tomatoes, some pickled onions, a sprinkle of feta cheese and the fresh herbs. Repeat with remaining ingredients.
Serve!

Vegan Corned Beef
Yield: 4 prep: 5 MINUTES cook: 1 HOUR 30 MINUTES total: 1 HOUR 35 MINUTES

INGREDIENTS
US

For the basic vegan corned beef:
5 cups Water
1 Tbsp salt
1 tsp pickling spice
1 tsp mustard seeds
1 tsp coriander seeds
1 leaf bay leaf
1 small beet, or 1 tsp brown sugar and a few drops of red food coloring
2 14 oz packages tofu, or tempeh, or seitan

For a vegan corned beef and cabbage meal…
1 small Cabbage
4-6 small Potatoes
3-4 medium Carrots

METRIC

For the basic vegan corned beef:
1.18 L Water
1 Tbsp salt
1 tsp pickling spice
1 tsp mustard seeds
1 tsp coriander seeds
1 leaf bay leaf
1 small beet, or 1 tsp brown sugar and a few drops of red food coloring
2 396 g packages tofu, or tempeh, or seitan

For a vegan corned beef and cabbage meal…
1 small Cabbage
4-6 small Potatoes
3-4 medium Carrots

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