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Mashed Potato Pancakes with Sauteed Veggies

2/17/2021

Ingredients2 tbsp olive oil
3 cups leftover mashed potatoes
1/2 cup all-purpose flour (or, my preference, instant mashed potatoes)
2 large eggs
1 small onion finely diced
1 large carrot grated
1 garlic clove
2 Tbsp finely chopped fresh parsley (o dried equivalent)
salt and pepper
Instructions

Preheat a skillet over medium heat with 2 tbsp of oil. Add onions and saute until slightly golden, stirring often.
Add grated carrots, garlic and sauté until tender, about 5 minutes. Season lightly with salt and pepper. Remove from heat.
Mash or stir together 3 cups mashed potatoes with eggs and flour. Add sautéed veggies and mix well. If the mixture seems too thin, add a little more flour
Heat a large non-stick pan over medium heat and add enough oil to coat the bottom of the pan. Once the oil is hot, add pancakes and sauté 3-4 minutes per side or until golden. If browning too fast, reduce heat. Repeat with remaining pancakes adding more oil as needed.
Serve immediately or reheat later or let cool and wrap in plastic wrap and freeze. Serve with condiment of your choice - sour cream is good.

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Maple Bread Pudding

2/3/2021

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Ingredients
4 to 4 1/2 cups cubed bread*
4 large eggs
1 1/4 cups milk
1 cup heavy cream
1/2 cup maple syrup
1/4 cup brown sugar
1 teaspoon vanilla extract, or 1/8 teaspoon butter-pecan or butter-rum flavor
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup diced pecans or walnuts, optional*

*Cranberry walnut bread is a great choice for this recipe, but any artisanal bread works well.

Instructions

Preheat your oven to 350°F and grease a 1 1/2-quart casserole or baking dish.
Place the bread cubes into the prepared pan. Whisk the eggs, milk, cream, syrup, sugar, flavoring, nutmeg, and salt together. Pour over the bread cubes and let sit for 15 minutes to absorb the liquid. Press the cubes down into the liquid if the edges are dry.
Bake the pudding for 35 minutes. Remove from the oven and sprinkle with the nuts if adding. Return to the oven and bake for an additional 15 to 20 minutes, until the pudding has puffed up and is light brown around the edges. Remove from the oven and let stand for a few minutes — the pudding will settle as it sits; that's OK. Serve immediately, or reheat before serving.
Store, covered, in the refrigerator for 5 days.

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Mashed Potato Pancakes with Sauteed Veggies

Maple Bread Pudding

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