This is a recipe that I have made since I was 13 years old.  It does take some elbow-grease unless you use a fancy grater but I have always just pulled out an old-fashion grater and made sure I was careful of my fingertips and knuckles.

This is super for breakfast (make ahead and cook in AM).  Great for lunch, snacks (hot or cold) and of course can be very European and service for dinner.

• 1 large onion, peeled and finely grated
• 6 large potatoes, washed, peeled and grated
• 3 eggs, slightly beaten
• 1/4 cup flour
• 1 tsp salt
• 1 tsp pepper

Combine the ingredients, mix and drop into a hot buttered/oiled skillet.  Make sure heat is not too hot, medium to medium-low is great as you would like these pancakes to cook slowly and steady.  They will take longer to cook then regular pancakes.

Great with applesauce, sour cream, cottage cheese or yogurt.  For breakfast, add some apples and cinnamon or a fruit conserve. For lunch, add boiled hotdogs, sausages.  For dinner, these are great additions to pork chops, pulled pork roast, spareribs and dinner sausages. For snacks, just wrap up and go.  Perfect to nibble on during long car-rides and curbing that hungry edginess during trips out.

I stumble across this recipe one morning while surfing with a coffee in hand and my children quietly playing blocks for 10 minutes.  By the looks of the post, it appears to be reprinted from  New Food Fast by Donna Hay.  I am a huge fan of all of  Donna Hay’s creations.  Her recipes are awesome!   Here is what I took from the post with some of my own additions:

• 3 Tablespoons red curry paste (in little jars on  any grocery store Asian Food aisle_
• 6 chicken thighs, boned and halved
• 2 cups diced sweet potato (or whatever potato you have in your pantry)
• 2 cups chicken stock
• 1 1/2 cups unsweetened coconut milk
• Handful of fresh snap peas or frozen peas (or any left over vegetables ie.  cooked beans, corn, carrots)
• chopped up cilantro

Place a frying pan over medium-high heat and add curry paste.  Cook 1-2 mins or until paste is fragrant.  Add chicken and potatoes.  Cook for another 2 minutes.  Add stock and coconut milk.  Reduce heat to low.  Do not boil or the coconut milk will separate.  Simmer for 10 minutes.  Add in a handful of fresh snap peas and/or frozen peas (or any leftover vegetables).  Simmer for another 2 minutes.  Chicken and potatoes should be cooked by then.  If not, simmer a few more minutes.

Regarding any vegetable addition:  I have added in grated zucchini or finely grated raw carrots.

This is delicious over cooked rice, boiled egg noodles or cooked spaghetti squash.

Sprinkle with cilantro and enjoy! How easy is that!

An easy way to introduce fish to your child’s diet.  A little more preparation but can freeze part of the recipe and have it ready for those days where you run out of ideas or things in the fridge.  Great little picnic items to munch on.

• 3 potatoes  (washed & peeled and cooked or use left overs)
• ½ tsp salt
• ½ tsp pepper
• 1 Tbsp light mayonnaise
• Juice of 1 lemon
• 1 egg, beaten
• Spices like chives, cilantro, dill… anything you have
• 2 – 6 oz cooked salmon filets, flaked or leftover white fish in your fridge
• 3 Tbsp oil (light olive or canola oil)
• ¼ cup flour

Coating

• 1 egg, beaten
• ½ cup breadcrumbs (or crush up any crackers ex. saltines with rolling pin)

Dill Sauce

• ½ tsp lemon rind
• ¼ cup light sour cream
• ¼ cup mayonnaise
• 1 Tbsp fresh dill, finely chopped

Preparation

1. Mash cooked potatoes and season with salt and pepper.
2. Transfer to a large bowl, add mayonnaise, lemon, egg, spices (dill or cilantro etc.) to the potatoes and gently mix until combined.
3. Fold in flaked salmon (left over fish).
4. Cover and chill in the fridge for 30 minutes or overnight.Using a floured surface, roll salmon mixture into balls (of an appropriate size for the age of the child).
5. Dip salmon balls in bowl of beaten egg and then coat in breadcrumbs.
6. In a non-stick skillet, over medium heat, heat 1 Tbsp of oil.
7. Cook balls 3 or 4 minutes per side or until golden brown, then repeat with remaining balls.  Alternatively, salmon balls can be baked at 400 degrees for approximately 20 minutes.
8. In a small bowl, mix together dill sauce ingredients.
9. Serve salmon balls with dill sauce or cocktail sauce.

If you wish to freeze the extras, do not cook them first. To avoid sticking, place balls on a baking tray and freeze individually, then transfer to a freezer container.