Carrot and Beet Pancakes

I’m always looking for ways to incorporate more beets into our weekly meals when staying with my father. Parkinson’s is a challenging disease; one of the ways I deal with impotence of the disease is trying to boost nutrition into my dad’s daily life.

Beets help blood flow and are brain-healthy. So beets go into breakfast smoothies and raw grated beets go into salads. These pancakes are a new way to use beets.

The first time I made them, I served them with a potato, turnip and pumpkin puree (spiced with tumeric and cumin). Yum!
And an arugula, tomato salad with green onion and CMF vinaigrette.

I’ve since made them for teatime, which is my dad’s favorite late afternoon interlude and oftentimes he wants tea rather than dinner.

I think they’d also be a lovely brunch option.

Variations:

  • Add ½ teaspoon red pepper flakes to give spice them up
  • Serve with a dollop of plain Greek yogurt or puree the yogurt with a clove of garlic and ¼ cup of cilantro, mint, or parsley.
  • Serve with sweet potato puree, a cauliflower and potato puree
Carrot and Beet Pancakes
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Servings
4
Servings
4
Carrot and Beet Pancakes
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Servings
4
Servings
4
Ingredients
Adjust servings:
Units:
Instructions
  1. Preheat oven to 300°F.
  2. Peel and grate beets (should be about 1 1/3 cup). Put in a mixing bowl.
  3. Peel and grate carrots (1 cup). Add to beets. Mix in egg, cumin, coriander, salt and pepper.
  4. Add flour; stir to blend well.
  5. Generously brush a baking sheet with olive oil and bake for 20 minutes or until edges begin to brown.
Recipe Notes

Variations:

  • Add ½ teaspoon red pepper flakes to give spice them up
  • Serve with a dollop of plain Greek yogurt or puree the yogurt with a clove of garlic and ¼ cup of cilantro, mint, or parsley.
  • Serve with sweet potato puree, a cauliflower and potato puree
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Coconut Red Lentil Curry

Red lentils are made from whole yellow lentils that are peeled and split in half, exposing the red color under their outer seed coat which makes them cook quickly.

This dish comes together easily and leaves bellies full and happy.
If cooking for children or those who don’t enjoy spicy food, leave the Serrano/jalapeño peppers out of the pot; serve them on the side so people can add them as desired.

I serve it over brown rice; start cooking the rice first as it takes longer than the curry.

Variations:

  • Use green or brown lentils instead of red; add 10 minutes cooking time
  • Replace cauliflower with broccoli, zucchini with butternut squash, or bell peppers
  • Use parsley instead of cilantro
Coconut Red Lentil Curry
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Servings
4 servings
Servings
4 servings
Coconut Red Lentil Curry
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Heat oil in a medium pot over moderate heat. Cook onion, stirring occasionally, until edges are golden, about 6 minutes. Add carrot, ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.
  2. Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in zucchini and cauliflower and simmer, covered, until lentils and vegetables are tender, about 15 minutes.
  3. Serve with cilantro scattered on top.
Recipe Notes

Modified from Epicurious: Coconut Red Lentil Curry

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Moroccan Tagine with Chicken and Garbanzo

Tagine is a Moroccan stew that takes its name from the earthen pot in which it is slow cooked.  Although I don’t have a tagine pot, the dish has become a regular item in both weekly family meals and entertaining menus because of the colors, the flavors and the diversity.

Tagine is traditionally a stand-alone one-dish entrée served with Moroccan bread on the side to be used as a utensil to scoop up the stew, but I like to serve tagine over couscous (whole-wheat or pearl couscous) or quinoa.

This particular recipe can be switched around a number of different ways:

  1. Make it vegan by skipping the chicken and using only the garbanzo
  2. Use lentils instead of garbanzo
  3. Use chicken only or fish or shrimp
  4. Instead of green beans I’ve used peas or (chopped) broccoli, just make sure to add in the last few minutes so they still have a crunch and are not mushy
Chicken Tagine with Chickpeas and Mint
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Servings
4
Servings
4
Chicken Tagine with Chickpeas and Mint
Print Recipe
Servings
4
Servings
4
Ingredients
Adjust servings:
Units:
Instructions
  1. Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes.
  2. Add paprika and next 5 ingredients; stir 1 minute.
  3. Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
  4. Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes.
  5. Add carrots and more water to cover if liquid has evaporated; cook 10 minutes.
  6. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.
Recipe Notes

Source: Epicurious: Chick Tagine with Chickpeas and Mint

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