Frugal Fridays: Recipes inspired by Operation Frontline Seattle
Posted by Emily Gordon on Friday, September 10, 2010
Every year, Operation Frontline Seattle partners with Lettuce Link to host a cooking and nutrition class at Marra Farm, our urban community farm in Seattle.
At the beginning of each class, kids and volunteers harvest produce from the farm and then work together to prepare a fresh, nutritious, and tasty meal. On the farm we never know what vegetables are going to be ready, so we have to be really flexible and use whatever is available. Chef Sue Sheldon has been teaching this class for 6 years now, and she is always coming up with creative new ways to prepare easy and kid-friendly recipes. When making an Asian-style vegetable pancake recipe, we threw in some grated beets, and accidentally created vibrantly colored purple pancakes! They were a huge hit, and kids were excited to try the brightly colored and tasty pancakes. The best thing about this recipe is that you can be really creative and substitute different vegetables given what you have on hand.
PURPLE VEGETABLE PANCAKES From Chef Sue Sheldon in Seattle, WA. Serves 6, about 6 pancakes per serving
Ingredients: 1 medium zucchini 1 beet 1 medium carrot 2 green onions 3 leaves of kale, swiss chard, or beet greens. 3 large eggs, beaten 1 teaspoon baking powder 1 1/2 teaspoons sesame oil 2 Tablespoons soy sauce 1 cup flour 1 Tablespoon vegetable oil
Optional Ingredients: Red pepper flakes or hot sauce to taste
Directions:
- Grate the zucchini, carrot, and beet. To avoid slicing small fingers while grating vegetables, grate just the outer rind off of the vegetables.
- Thinly slice green onion and other greens. To prepare the greens, start by first removing the stems. Then stack the leaves together, roll into a thick tube, and slice thinly. Greens can also just be ripped up into small pieces by hand.
- Beat eggs in a large bowl
- Stir 4 cups of the vegetables into the eggs
- Add the sesame oil, soy sauce and baking powder; stir until well mixed.
- Add the flour, about a third at a time, to make a fairly thin batter; the exact amount will depend on how much liquid there is in the vegetables.
- Heat oil in a large skillet. Use about 2 tablespoons batter per pancake. Flip pancake when the top begins to bubble and set up, and the bottom is golden brown.
- Serve warm, with pineapple-teriyaki dipping sauce (see recipe below).
PINEAPPLE-TERIYAKI DIPPING SAUCE Serves 9, 1/4 cup per serving
Ingredients: 1 cup crushed pineapple 1 cup peach juice 1/4 cup soy sauce 1 clove garlic 1 inch ginger root 2 teaspoons sesame oil 1 Tablespoon cornstarch
Directions:
- Mince garlic and grate ginger root.
- Measure and mix all ingredients in a small sauce pan.
- Bring to a boil and cook until lightly thickened.
September 10, 2010 | 1 comment(s) | Tags: Cooking Matters, event, healthy recipe, no kid hungry, Operation Frontline
Comments
1 reader comment so far.
Yum! Thanks for sharing this Emily- it sounds great!
Posted by Claire on September 10, 2010
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