Kartoffelpuffer – German Potato Pancakes

Potato pancake with homemade applesauce and sour cream. The way they should be.

We celebrated my Dad’s birthday on Sunday with his favorite meal of roast pork, potato pancakes – Kartoffelpuffers to be precise – and sauerkraut.

Kirsten has always been the head kartoffelpuffmisteress in the house.
Dad is always chef #2. (Mom always smartly stays out of the kitchen 🙂 )
Vince: der kartofflepuffer-bursche in training.

German Potato Pancakes (Kartoffelpuffer) – makes 16

Betty Crocker International Cookbook

  • 4 medium potatoes
  • 2 eggs, beaten
  • 1 small onion, finely chopped
  • 1/4 cup flour
  • 1 t. salt
  • 1/4 butter or oil

Shred enough potatoes to measure 4 cups; drain.  Mix potatoes, eggs, onion, flour and salt.  Heat 2 T. of fat in skillet on medium heat until hot.  Pour in about 1/4 cup batter for each pancake.  Flatten each with spatula into pancake about 4 inches in diameter.

Cook pancakes until gold brown, about 2 minutes on each side.  Keep warm in oven.  Repeat with remaining batter.  Add more oil/butter if needed.

I like mine with applesauce and sour cream.

Kids table. Penalty points for A-1 sauce with pork. Come on!
Owen fulfilling his duties as official present opener.
Happy Birthday Dad! Connor: bonus points for the sweet mustache.

Northern Italian Beef Stew

Northern Italian Beef Stew

allrecipes.com

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds lean top round, trimmed and cut into 1-inch cubes
  • 2 large sweet onions, diced
  • 2 cups large chunks of celery
  • 4 large carrots, peeled and cut into large rounds
  • 1 pound crimini mushrooms, sliced
  • 2 tablespoons minced garlic
  • 2 cups dry red wine
  • 4 large tomatoes, chopped
  • 1 1/2 pounds red potatoes (such as Red Bliss), cut into 1-inch chunks
  • 1 tablespoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon dried sage
  • 1 quart beef stock
  • 2 cups tomato sauce

Directions

Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.

Roasted Root Vegetable Soup

Mary Jo Boyd

In roasting pan, place:

  • 2 butternut squash, split, seeded, cavity-side up
  • 1 acorn squash, split, seeded, cavity side up
  • 2 sweet potatoes, halved, upside down
  • 2 leeks, halved lengthwise
  • 1 huge onion, in chunks
  • 4-6 shallots
  • 4-6 large carrots
  • 1 T butter, divided among squash halves
  • 1 T brown sugar, sprinkled on butter
  • 1-2 cups chicken broth

Cover tightly with foil, and bake for 2 – 2.5 hours at 325-350.

In stock pot, place

  • 1 T olive oil
  • 1 T butter
  • 4 – 6 large celery stalks, sliced
  • 2 cloves garlic, chopped

Braise slowly, stirring often for 15-20 minutes.

Cool roasted vegetables slightly, scoop from their shells and add to pot along with cooking liquid, leeks, etc.  Add about 10 cups of chicken broth, 1+ cups of white wine, ginger and pepper and cumin to taste.  Cook slowly for 30-45 minutes to blend flavors.  Puree in batches and add

Moroccan Chick Pea Stew

Cooking Light

  • 2 tsp. olive oil
  • 1 cup  yellow onion, diced
  • 1 cup carrot, diced
  • 2 cloves garlic, minced
  • 1 jalopeno pepper, minced
  • 1 ½ cups Yukon gold potatoes, peeled and cubed
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp tumeric
  • 1/8 tsp salt
  • 1 28 oz. can diced tomatoes, undrained
  • 1 15 oz can chickpeas, rinsed and drained
  • 1 14 oz can broth
  • 3 cups hot, cooked brown rice (or couscous)
  • ½ cup plain yogurt
  • chopped cilantro, for garnish

1.  Heat oil in large saucepan over medium heat.  Add onion, carrot, garlic and jalopeno, sauté 6 minutes, until tender.
2. Stir in potatoe and next 6 ingredients (through broth).  Bring to boil, cover, reduce heat, simmer 15 minutes or until potatoe is tender.
3. Serve, over rice or couscous.  Top with yogurt cilantro.

Serves 6

Cal. 251.  Fat 3.8g   Fiber: 6.8 g,

Hamburger Soup

This is an old family recipe from one of the old UBC cookbooks.  Everyone likes it.  It tastes better the next day…. and freezes well too.

  • 1 lb. Ground beef
  • 1 cup chopped onion
  • 1 cup cubed potatoes
  • 1 cup cut up carrots
  • 1 cup shredded cabbage
  • 1 16 oz. can tomatoes
  • 1 bay leaf
  • ½ t. thyme
  • ¼ t. basil
  • 1 T. salt
  • pepper
  • 6 cups water
  • 1 cup cubed cheddar cheese

Sauté beef until brown.  Add onions and cook until transparent.  Pour off oil.  Add the rest of the ingredients EXCEPT for the cheese, and simmer for one hour.

Put cheese into each individual bowl before serving soup

Brunswick Stew

From one of my mom’s cookbooks.

  • 2 broiler/fryer chickens (3 lbs. Each)
  • 2 large onions, sliced
  • 2 cups okra, cut (or used frozen or canned)
  • 4 cups fresh or 2 cans (each 16 oz.) tomatoes
  • 2 cups lima beans
  • 3 medium potatoes, diced
  • 4 cups corn, cut from cob or 2 cans (each 16 oz.) corn
  • 3 t. salt
  • 1 t. pepper
  • 1 T. sugar

Cut chicken in pieces and simmer in 3 quarts water for a thin stew or two quarts for a thick stew (If canned vegetables are used, include their juices and reduce water to 2 quarts for thin stew and 1 quart for thick stew) until meat can easily be removed from the bones.  This takes about 2 ¼ hours.  Add raw vegetables to broth and simmer uncovered until beans and potatoes are tender.  Stir occasionally.  Add chicken, boned and seasonings.

Beef Stew

My Mom’s recipe – always tastes better when she makes it – especially with dumplings on top

6 servings

  • 2 lbs. of beef stew
  • 2 T. fat
  • 6 cups boiling water
  • 1 T. lemon juice
  • 1 t. Worchester sauce
  • 1 clove garlic, minced
  • 1 medium onion, chopped
  • 1-2 bay leaves
  • 1 T. salt
  • 1 t. sugar
  • ½ t. pepper
  • ½ t. paprika
  • dash of allspice and/or cloves
  • carrots
  • potatoes
  • other vegetables to taste

Brown meat in fat.  Add rest of ingredients and simmer for 2 hours.