In a medium mixing bowl, whisk the egg, flour, salt, and pepper. Set aside.
Peel, wash, and finely grate potatoes and onion using a food processor fitted with a grating disc or use the small holes on a box grater. Wring out the liquid using paper or kitchen towel. Gently fold the potatoes mixture into the bowl with the egg to combine.
In a large nonstick or cast-iron skillet, heat the oil over medium-high heat. For each pancake, drop two tablespoons of the potato mixture into the skillet, flattening each mound with a spatula. Fry about 3-4 minutes on each side or until golden brown and crisp.
Remove pancakes with a slotted spoon and drain on paper towels until oil is absorbed. Keep warm in the oven while finishing frying the rest of the batter. Repeat frying the cakes, adding more oil if needed, until the mixture is used up.
Serve immediately with cinnamon applesauce or sour cream.
This delicious recipe and photos were created by All-Thats-Jas.com, we simply shared it. Please check them out for more great ideas!
4 serving-size pork loin chops, cut roughly ½ inch thick (roughly 1 – 1 1/2 lbs total)
Salt and pepper
4 Tbsp butter
Peanut oil or vegetable oil (for frying)
1/2 c unbleached all-purpose flour
1 c plain breadcrumbs
2 eggs, beaten lightly
Lemon slices and fresh parsley (to serve)
Lightly salt and pepper the pork cutlets. Place them between two sheets of plastic wrap and pound them to 1/8 inch thick using a meat mallet or rolling pin. Set the cutlets aside.
Melt 2 Tbsp of butter in a medium sauté pan and add enough oil to fill the pan to 1/8 inch. Heat the oil and butter over high heat. Toss a little breading into the hot oil, if it crisps up nicely, but doesn’t burn, then you know your oil is ready.
Place flour and breadcrumbs each in their own shallow dish. Place the beaten eggs in a shallow bowl.
Dip a pounded cutlet in flour, covering it completely.
Then, dip the cutlet in the beaten eggs, moistening it entirely. Let any excess egg drain off.
Finally, dip the cutlet into the breadcrumbs, covering it completely, but not pressing the breadcrumbs into the cutlet. Let any excess breadcrumbs fall off.
Immediately transfer the breaded cutlet to the hot oil. Fry the cutlet for 1-2 minutes on each side until golden brown. Transfer the cutlets to a paper towel lined platter or wire rack.
Repeat with another cutlet.
After 2 cutlets, add the remaining 2 Tbsp butter and additional oil if necessary. Heat your oil/butter and continue with the remaining cutlets.
To serve, garnish the hot schnitzel with lemon slices and parsley. Serve immediately with spätzel, fries, or German potato salad.
This delicious recipe and photos were created by CuriousCuisiniere.com, we simply shared it. Please check them out for more great ideas!
1/4 cup milk (for vegan: use unsweetened oat milk)
5 tablespoons water
325g bread flour
20 grams sugar
7 grams active dry yeast (1 packet)
4 grams salt
1 large egg (for vegan: mix 1 tablespoon ground flaxseed with 2 1/2 tablespoons water. Let sit for 15 minutes before using)
130 milliliters room temperature milk (for vegan: use unsweetened oat milk)
50 grams unsalted butter, room temperature and cut into cubes (for vegan: use vegan butter)
To make the starter (tangzhong), whisk the flour, milk, and water, in a pot until smooth, and turn the heat to low. Stir and cook for about 8-10 minutes, until the mixture thickens and becomes a gelatinous paste.
Turn the heat off and transfer the tangzhong to a bowl. Cover the bowl with plastic wrap and let cool for 30 minutes. Simple tip for fluffier bread: let the tangzhong sit for an additional 1-2 hours if you have the time. This will yield an even fluffier texture.
Use the bowl of your stand mixer and add the flour, sugar, yeast, and salt. Stir until the ingredients are well mixed.
Add the egg, milk, and tangzhong, place the dough hook on the mixer, and knead on low speed for 5 minutes.
Add the butter and knead on medium (speed 4 on a stand mixer) for an additional 20 minutes, until the dough is springy and slightly sticky.
Meanwhile, lightly grease a bowl and set it aside.
Lightly wet your hands, or rub a little oil on them, and scoop the dough. Shape it into a ball and place it in the greased bowl. Cover with plastic wrap and let the dough rise for 50 minutes somewhere a little warmer than room temperature (75-85ºF), until it doubles in size.
Punch the dough down and transfer it onto a flat surface. Equally cut the dough in half and shape into 2 balls. Cover the balls with a kitchen towel and let them rise for 15 minutes.
Grease a 9-by-5-inch loaf pan and set aside.
Use a rolling pin to roll out each dough ball into a 6-by-9-inch oval.
Fold each side of the oval and make them join in the center. Do the same with the top and bottom (bring them to the center).
Tightly roll the dough into a log and place it on one end of the loaf pan, smooth side up. Repeat the same steps for the remaining ball of dough and place it in the other end of the pan.
Cover with a towel and let the dough rise for 40 minutes, until it has doubled in size.
Meanwhile, preheat the oven to 350ºF.
The dough is ready when the logs are touching in the center and are at the same level, or slightly over, as the pan.
Brush the top of the dough with a little milk.
Bake for 35-40 minutes. If the bread is turning a golden brown too quickly, lightly cover the pan with foil. The bread is ready when it reaches an internal temperature of 190ºF.
Take the pan out of the oven and transfer the bread to a cooling rack immediately.
In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.
In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.
Heat one tablespoon coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with remaining coconut oil and pancake batter.
To serve, stack 2-3 pancakes per serving and top with sliced bananas, chopped pecans, and a drizzle of maple syrup, if desired. Enjoy!
This delicious recipe and photos were created by InsanelyGoodRecipes.com, we simply shared it. Please check them out for more great ideas!
Place naan bread on a baking sheet and then spread cream cheese overtop, then sprinkle the mozzarella all over the pizza.
Add the tomatoes and spinach on the outside, leaving an empty space in the center of each pizza. Crack an egg into the center, then carefully place the baking sheet into the oven. Bake pizzas for 11-12 minutes until the eggs have set and the cheese is melted.
Sprinkle with chives and fresh cracked black pepper and enjoy!
This delicious recipe and photos were created by TheAlmondEater.com, we simply shared it. Please check them out for more great ideas!
Slice tempeh in half, diagonally, then in half to create 4 thin triangles. In a wide/shallow bowl or food container whisk together water, tamari, maple syrup and liquid smoke. Marinate tempeh for 30 minutes, while preparing eggy tofu.
After you cook the tofu, keep the pan hot at medium heat. Place the tempeh slices in the pan and pour marinade over it. Cook for 3 minutes on both sides, uncovered. Get ready to assemble pockets.
To make eggy tofu:
Slice the tofu into half, diagonally and then cut one half into 4 thin triangles. (use the excess tofu in another recipe) In a small bowl, whisk the nutritional yeast, black Indian salt, black pepper, and salt together. Dust each side of the tofu with this mixture.
In a large pan, warm the coconut oil over medium heat. Once hot, place tofu triangles in it and brown the two largest surfaces of them for 5 minutes, each. Adjust temp to medium-low and place tofu on a plate.
Directions For Assembly
Preheat oven to 375F. Line baking sheet with parchment paper or a silicone baking mat.
Lightly brush each sheet of fillo with olive oil. Layer fillo sheets on top of each other and slice them in half, lengthwise. Split them into 4 rectangles, three sheets thick.
Place a triangle of tempeh toward one end of a rectangle, leaving roughly 1-inch of fillo bordering it on 3 sides. Top tempeh with eggy tofu, 1/4 cup spinach and one tomato slice.
Fold the 1-inch border of the long side over the filling, and then fold over the 1-inch flap on the end. Now, holding it together, fold the triangle of filled fillo over to one side, then the next, and more until it is fully wrapped.
Brush a little oil on top of the pockets and place them on lined baking sheet. Bake for 16-18 minutes, or until golden brown. Make hollandaise sauce while pockets are baking.
Once pockets are baked, top with sauce, a dash of smoked paprika and pinch of parsley on each one.
Directions For Hollandaise Sauce
Place all ingredients in a blender and puree until smooth. Transfer sauce to a large saute pan and bring to a simmer, over medium-low heat, whisking frequently. Continue whisking and cook until the sauce has thickened and is not grainy from the chickpea flour. Adjust heat to low, to keep warm for serving.
This delicious recipe and photos were created by VeganYackAttack.com, we simply shared it. Check them out for more great ideas!
1/3 cup shredded Parmesan cheese (or shredded cheese of any type)
Butter, for greasing
Preheat the oven to 350 degrees Fahrenheit.
Grease a 12-cup muffin tin generously with butter.
Roughly chop the pecans. Thinly slice the green onions. Dice the roasted red peppers.
In a medium bowl, whisk together the eggs, milk, garlic powder, smoked paprika, kosher salt, and a few grinds of black pepper. Divide the mixture evenly into the muffin cups (fill them about halfway). Sprinkle the shredded Parmesan cheese evenly into each cup. Then top with the green onions, then the red peppers. Finish by adding the pecans, divided evenly between the cups.
Bake for 20 to 25 minutes until golden brown and puffed. (When you remove them from the oven, they’ll immediately start to deflate and will continue deflating as they cool.) Allow to cool for 5 minutes in the tin, then remove. Eat immediately, refrigerate up to 4 days, or freeze up to 3 months. They work great as an on-the-go breakfast or lunch, and are good at room temperature or cold (don’t need to be reheated).
This delicious recipe and photos were created by ACoupleCooks.com, we simply shared it. Check them out for more great ideas!
3 cups frozen diced hash brown potatoes (12 ounces)
1/4 cup olive oil
Kosher salt and fresh ground black pepper
2 tablespoons butter, divided
6 eggs (or substitute Tofu Scramble for vegan)
1/2 cup cheddar cheese, plus more for topping
8 small tortillas (flour for authentic, corn for gluten-free)
Fresh cilantro, torn
Hot sauce (optional)
Pickled red onions (optional)
Jalapeno slices or pickled jalapeños (optional)
Cook the potatoes: Cook the diced hash brown potatoes from frozen, according to the package instructions. Or heat 1/4 cup olive oil in a skillet and add the potatoes, cooking 12 to 15 minutes and stirring occasionally until browned. In the last minute or so, add 1 tablespoon butter. Season with about 1/4 teaspoon salt and fresh ground black pepper.
Scramble the eggs: In a medium bowl, crack the eggs and whisk them together until well-beaten. Stir in 1/4 teaspoon kosher salt and plenty of fresh ground pepper. In a skillet, heat the butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter. Pour in the eggs. Keep the heat on medium. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, about 1 to 2 minutes total. Add the cheese and remove them from the heat just before they are fully hardened.
Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
Assemble the tacos: Place the potatoes and scrambled eggs into the warmed tortillas. Top with pickled onions, fresh cilantro, salsa, hot sauce, pickled onions, and jalapeno slices. Serve immediately.
This delicious recipe and photos were created by ACoupleCooks.com, we simply shared it! Check them out for more great ideas!