Sweet Pepper-Potato Chowder with Salad Savoy

Ingredients:
1/2 - 1 TBSP Olive Oil
8 medium sized potatoes, cubed
2 medium size carrots, sliced
2 celery stalks, sliced
1 cup sliced red pepper
1 small white or yellow onion, chopped
12 salad savoy leaves, torn
3/4 tsp salt
1/2 TBSP garlic powder
1 cup warmed diced ham (optional)

For the Roux:
2 TBSP olive oil
4 TBSP flour
2 cups 1% milk

Combine potatoes, carrots, celery, salt, and garlic powder in crock pot and cover with water.  Cook on low setting until tender (I left mine for 4 hours).  You could choose another cooking method for the potatoes, carrots, and celery - but this is what worked for me because I wanted to cook them while I was out of the house for a few hours.  You could also boil them on the stovetop, or roast them. When these have 20 minutes left, saute the onion.  When the onion turns clear, add the red pepper, and then finally for the last couple of minutes - the salad savoy.

In a large pot, prepare the roux by first heating the olive oil over medium heat.  Once the oil is heated, whisk in the flour and cook a few minutes until it forms a thick, pale colored paste.  Continuing to stir it with the wisk, slowly stir in the milk - taking care not to scald it.  Using an immersion blender, blend the milk with the roux until there are no remaining lumps.  Strain the vegetables from the crock pot, and add them to the mixture.  Also add the sauteed onion, red pepper, and salad savoy (setting aside about 1/3 of the salad savoy to add later).  Blend the mixture until smooth and creamy.  Add remaining salad savoy and stir.  Serve immediately.

*If desired, add diced pieces of ham

THE VERSATILE FRITTATA

The Versatile Frittata

8 large eggs

1/2 cup milk (can use evaporated milk)

1 tablespoon flour *may be omitted or replaced with corn starch* for gluten-free

1 to 1 1/2 tsp kosher salt (can use regular salt)

pepper

up to 3 vegetables & meats (a total of 2 cups)

1 or 2 fresh herbs (for a total 1/3 cup) - optional

1 or 2 aromatics & spices - optional

1 or 2 cheeses (for a total of 1/2 cup) - optional

2 tablespoons olive oil

Heat oven to 350 degrees. Cook any meats or vegetables that need to be cooked before preparing dish.

In a large bowl whisk the eggs with the milk, flour (don't worry if the flour clumps a bit), salt and pepper.

Stir in your vegetables and/or meat into the egg mixture, folding in gently. Heat olive oil in a 10-inch ovenproof skillet over medium heat.

When the oil is hot, pour in egg mixture and spread evenly in pan.

Turn heat to low, cover and cook until eggs pull away from the sides of the pan, 8 to 12 minutes.

Remove cover and transfer frittata to the oven and cook until completely set and top is puffed, 15 to 25 minutes.

Loosen frittata from pan by running a rubber spatula around the edges. Carefully slide frittata out of pan onto a cutting board. Let cool at least 10 minutes before cutting and serving.

Serves 4 to 6 as a main dish.

Suggestions:

Vegetables: any favorite cooked leftovers, or spinach, cooked asparagus, cooked potatoes, sauteed mushrooms, sauteed zucchini, roasted bell peppers, sauteed onions.

cooked meats: diced bacon, crumbled breakfast sausage, sliced italian sausage or kielbasa, chorizo

Herbs - basil, chives, parsley, cilantro

Aromatics & Spices: 1/2 teaspoon crushed red pepper flakes, 1 clove sauteed garlic, thinly sliced green onions, a pinch of nutmeg.

Cheeses: crumbled feta, favorite shredded cheeses, Parmesan

Adapted from Fine Cooking Magazine

SWEET POTATO PANCAKES

6 cups sweet potatoes, peeled and finely shredded
1 cup onions, finely shredded
1 tsp salt-free herb dressing
1 2/3 cup whole wheat flour
1/3 cup flat-leaf parsley, chopped
2 cups zucchini, finely shredded
1/4 cup lemon juice
1 1/2 cups egg substitute
6 tsp canola oil, divided

In large bowl, mix sweet potatoes, onion, herb seasoning, flour, parsley, zucchini, lemon juice and egg substitute. In a large non-stick frying pan or griddle, warm 2 tsp of the oil over medium-high heat. Drop 1 Tbsp of batter into the pan and spread it with a spatula to form a thin pancake. Add more batter to fill the pan with thin pancakes. Cook for approximately 2 minutes on each side. Remove from the pan and keep warm. Repeat, adding the remaining 4 tsp oil as needed, until all the batter is used. Serve.

Serves: 8
Nutritional info per serving:
Calories: 260, Total fat: 6g, Sat Fat: 0.5g, % of Cals from fat: 21%, % cals from Sat Fat: 2%, Protein: 11g, Carbs: 42g, Cholesterol: 0mg, Dietary Fiber: 7g, Sodium: 140mg

Source: fruitsandveggiesmorematters.org