Food Matters Project #42: Potato & Corn Fritters

Happy Memorial Day weekend!  I hope all of you had a long weekend full of relaxing, great barbeque food and fun with friends and family!  We stayed home, but had a chance to visit with friends we don’t spend a lot of time with.  It’s been great catching up, and exploring some new spots around town!  To finish up a delicious weekend, we made a recipe for the Food Matters Project!

There is no host this week, rather, it’s a Wild Card post- you can pick your favorite spring/summer recipe.  We went a different route, and chose a FMP recipe which was already posted before, but we had not made it that week.  It sounded delicious, we had all of the ingredients (when does that happen?), and wanted a side with our dinner.

To check what recipes Fifth Floor Kitchen has participated in during the Food Matters Project, take a peak here.  Also, check out fellow FMP bloggers Memorial Day recipes:

 Lexi's Kitchen: Watermelon Salad  
 Keely Marie: Calico Beans
 Cooking Poetry: Raw Strawberry Cheesecake
 Meadows Cooks: Lentil Rice Chili
 Let's Cook & Be Friends: Chocolate-Cherry Panini & Tomatoes

Last summer we attempted fritters for a Food Matters Project recipe.  They didn’t turn out as expected, but a cook can never give up (try, try, try again!).   This was a fast recipe, although it does involve a bit of frying- so it’s probably not the best for a mid-summer recipe.  But DC’s weather was a bit gloomy today, and cool enough to keep our windows open- so I figured this would be worth a shot!  We served these fritters with a Greek Salad, a more flavorful option to a slice of bread!  Check out how other FMP participants made this Sweet Potato and Corn Fritters with Thai Dipping Sauce recipe (back in November!).

Potato & Corn Fritters
Adapted from: The Food Matters Cookbook (page 88)

We served these fritters with a dollop of our Spicy Mayo Sauce.  Definitely worth making for this recipe, or for other dishes as a topping.

4 medium potatoes, grated & squeezed dry
1 cup corn, defrosted
1 jalapeño, finely chopped
4 green onions, finely chopped
1/4 cup chopped cilantro
1 large egg
1/3 cup all-purpose flour
1 tsp salt
1/2 tsp pepper

In a medium bowl mix together the poatoes, corn, jalapeño, green onions, cilantro, egg, flour, salt and pepper.  This can be done ahead of time and refrigerated for a couple of hours before cooking.

Pour about 1/8 inch of oil into a large skillet over medium heat.  When the oil is hot, drop about a 1/4 cup of potato mixture into the oil and allow it to spread out.  Cook until golden brown, then turn once and cook again.  Both sides should be cooked in about 5 minutes.  Serve hot, or at room temperature.  We recommend frying these in batches (of about 2-3), so the pan does not get too overcrowded.

Food Bloggers Against Hunger: Cheesy Egg Muffin Sandwich

This past summer, with the help from Nicole of The Giving Table, bloggers joined together and dedicated their posts to fight for slave-free tomatoes.  After posting a Gluten-Free Tomato Tart last July, we were asked to participate in the Food Bloggers Against Hunger event.  Of course, we couldn’t wait to participate!

Nearly 1 in 4 children in America lives in households that struggle to put food on the table.  Millions of Americans who participate in the nation’s food stamp program are limited to an average of $4 per person, per day to supplement their food budget.  As a result, they struggle with hunger at some point during the year.  Rates of food insecurity are substantially higher than the national average among households with incomes near or below the federal poverty line, and among households with children headed by a single parent.  In Washington D.C., 30.7% of children experience limited or uncertain availability of nutritionally adequate foods at some point during the year.

For a little homework, we watched A Place at the Table.  It’s a documentary that examines hunger in America by focusing on 3 families which struggle to put food on the table for their children.  It discusses how U.S. government subsidies favor products that require processing (e.g., soy beans, wheat, and especially corn) over fresh fruits and vegetables that can be consumed with little or no processing.  As a result, the most affordable food is often calorically dense, processed food, lacking nutritional value.

The Supplemental Nutrition Assistance Program (SNAP), the nation’s food stamp program, is at risk for severe cuts that would impact millions of families and children who rely on school meals and food stamps to survive.  A number of anti-hunger organizations: Share Our Strength, Bread for the World, Feeding America, The Food and Research Action Center– are asking supporters to spread the word.

Our nations policies need to change in order for this problem to be solved.  Here are a few ways you can help and participate:

1) Send a letter to Congress asking them to support anti-hunger legislation.  The more letters we send, the better.  Send this letter, it’ll take less than 30 seconds to fill out.

2) Go see A Place at the Table!  Screenings will be held in select cities through mid-June.  You can also view it on iTunes and Amazon.  Spread the word on what you have learned from the documentary.

3) Volunteer with Share Your Strength‘s Cooking Matters program.  The No Kid Hungry campaign educates and empowers low-income families to stretch their food budgets.

The documentary points out that many children and adults do not have access to low-cost, healthy breakfasts, and many go to school or work without eating anything.  With that in mind, Sam and I decided to post our favorite breakfast- it’s easy, fast, healthy, and low-cost.  Over 200 bloggers are participating in this event, check out what recipes others have posted.

I stopped by a local Safeway to pick up food for our breakfast, and to make sure we were on budget:

 Old Tyme English Muffins: $1.29 for 6; $0.22/English Muffin
 Lucerne Grade A Eggs: $2.49 for a dozen; $0.21/egg
 Lucerne Extra Sharp Cheddar: $4.39 for 16 oz; $0.27/ounce
 Green Onions: $1.39 for a bunch (approx. 8); $0.17/onion

Total Cost for one Cheesy Egg Muffin Sandwich: $0.87

 Total Calorie and Fat content per sandwich:
 Calories: 341*
 Fat: 17

*We used unsalted butter, but feel free to substitute with cooking spray.  We are assuming that everyone has one of these two items in their kitchen.

Cheesy Egg Muffin Sandwich
A Fifth Floor Kitchen blog
Servings: 2

2 English Muffins (preferably whole wheat)
2 eggs
pinch of salt
pinch of pepper
1 tsp butter or cooking spray
1-2 green onions, chopped
2 oz cheddar cheese, sliced or shredded

The trick with making omelets is to use a smaller pan, so that the omelet has enough depth to allow for folding over.  An 8-inch, non-stick pan is perfect for this.

While cooking the eggs, toast 2 English muffins in a toaster.

Crack two eggs into a small bowl, add a pinch of salt and pepper and beat with a fork until well incorporated.  Coat the pan with butter or cooking spray, and put it over medium heat.  Once the pan is hot, pour in the scrambled egg mixture.  Sprinkle green onions on one half of the egg mixture, wait until it begins to firm up.  When the omelet is firmed up, and only slightly liquidy on top, add the cheese slices on top of the green onions.  With a rubber spatula, gently fold the omelet in half.  Turn the stove top off, wait for about a minute to allow the cheese to melt.  Then cut the omelet in half, and serve each half on an English Muffin.

Indian Chicken Curry Wrap

My apologies (once again) for not posting as often.  It’s just that busy time of the year- and with the beautiful weather outside, it’s hard to make yourself stay in the kitchen!  Last year at this time we were preparing for our amazing European Adventure (Kraków, Vienna and Munich), this year we’re getting ready for our wedding!

At times like these I try to find recipes which are really simple and don’t take too much time to prepare.  With the extra time we can sneak in a run, some extra time with friends, or watch our favorite football games!

For this recipe I used leftover chicken, making it a whole new dish with curry flavors.  This is perfect for a lunch or dinner, feel free to add some sides!

Indian Chicken Curry Wrap
Adapted From: Cooking Light (June 2011)

1 1/4 lb coooked chicken, shredded or cubed
5 nectarines, chopped
1 mango, peeled & chopped
1/2 red onion, chopped
1 cup chopped green onions
1 inch ginger, peeled & grated
6 garlic cloves, minced
1/2 cup chopped cilantro
1 tbsp chopped mint
1 jalapeño, chopped (optional)
1 1/2 cup plain Greek yogurt
1/2 tsp salt
1/4 tsp pepper
2 tsp curry powder
1 tsp chili powder
juice of 1 lime
lettuce or arugula
tortillas or wraps

In a large bowl, combine: chicken, nectarines, mango, red onion, green onions, ginger, garlic, cilantro, mint and jalapeño.

In a smaller bowl, whisk together the greek yogurt, salt, pepper, curry powder, chili powder, and lime juice.  Add the dressing to the chicken mixture.  Then stir everything together.

Add a handful of lettuce or arugula onto a tortilla, then add in the chicken curry mixture.  Roll the tortilla, and enjoy!

Food Matters Project #26: Veggie Stir Fry

Another exciting recipe for the Food Matters Project!

This weeks host is Big Girls Small Kitchen College.  It’s a blog written by college students across the country on how to cook, eat, drink and live on and off campus.  There are a number of contributors that provide recipes and college stories.  Today’s contributor, Jen, chose the Crispy Rice Cakes with Stir-Fried Vegetables and Chicken; check out her version of the recipe here.  For all Food Matters Project contributors recipes, look under the comments section on this page.

I really enjoy making Asian food, especially since the home version is always healthier than the takeout!  Although I glanced over Mark Bittman’s recipe in the Food Matters Cookbook, I decided to do my own version of this dish.  First, we didn’t have chicken, so we enjoyed a vegetarian dish (you can also add tofu, chicken, beef or shrimp).  Secondly, although the rice cakes sounded great- I just wanted some regular stir-fry.  Sounds like everyone had some fun making the rice cakes, so check out Mark’s original recipe on page 324.  I was going to add water chestnuts, which I forgot about- so definitely add that into yours.

Veggie Stir Fry
Fifth Floor Kitchen Original
Servings: 4

1 cup uncooked rice
2 tbsp stir fry oil
1 large onion, chopped
7 garlic cloves, minced
2 carrots, peeled & chopped
1 inch fresh ginger, grated
1 head of broccoli, chopped
1 1/2 cup snow peas, halved or quartered
1 jalapeño, chopped (optional)
2 tbsp fish sauce
1/4 cup soy sauce
1/4 tsp pepper
1 tsp red pepper flakes (optional)
1/4 cup chopped green onions
1 tbsp sesame seeds

Cook rice per package instruction.  The cooked rice should yield about 2 cups.

Meanwhile, heat 1 tbsp stir fry oil in a skillet.  Once it’s hot, add the onions and saute for about 5 minutes.  Next, add the garlic and carrots- cook for about 3-5 minutes.  Then, add in the ginger and broccoli, cook for 2 minutes.  Finally, add in the snow peas, jalapeño, fish sauce, soy sauce, 1 tbsp stir fry oil, pepper and red pepper flakes.  Cook all of these ingredients, while stirring, for about 5 minutes.  If you don’t want your broccoli or snow peas to be crunchy, cook for another 5 minutes.

Place the rice on the plate, add the stir fry veggies.  Then sprinkle with green onions and sesame seeds.  Serve with some chopsticks!

Food Matters Project #5: Seared Bean Sprouts with Mushrooms

Yes, it’s another post for the Food Matters Project.  This weeks recipe was chosen by Dominica of Wine Food Love.  She chose Seared Bean Sprouts with Beef and Sesame Orange Sauce, it can be found on page 479 in The Food Matters Cookbook.

As with almost every recipe which can be found in this book, Mark Bittman gives some ideas on different variations for this recipe.  He suggests tossing the ingredients (bean sprouts, beef, scallions and sesame seeds) with soba noodles, rice or quinoa.

From first glance I knew I didn’t want to use beef for this recipe, this past week we’ve had more meat than usual, and I wanted more veggies.  When I gave the choice of mushrooms or tofu to Sam, he went with the mushrooms.  Then he mentioned he’s not a fan of orange sauce.   So I was thinking about soy-based sauces that include sesame seeds, garlic and ginger.  Lastly, we’ve a number of noodle dishes in the last weeks for the Food Matters Project, so I decided to not include any noodles and make this a very vegetarian dish.

It took me less than 30 minutes to make this, so it’s perfect for a weeknight meal.  Tofu, chicken, beef or tempeh can be used as a substitute for the mushrooms.  If you have a favorite asian sauce, feel free to swap that here.  If you’d like more of a crunch, feel free to add some chopped peanuts or cashews.  Lastly, different vegetables can be added: broccoli, snap peas, or even edamame are just a start.  On a last note, I found that this dish tastes great cold- so no need for reheating.

Seared Bean Sprouts with Mushrooms
Inspired by: The Food Matters Cookbook (page 479)
Servings: 2-3 portions

2 tbsp sesame seeds
1 tbsp butter
1 small onion, diced
4 mushrooms caps, cut into long strips
6 garlic cloves, minced
3 tbsp ginger, grated
3 tbsp sesame oil
16 oz bean sprouts
1 tbsp salt
1 tsp pepper
1 tsp sriracha (optional)
2 tbsp rice wine vinegar
2 tbsp soy sauce
1 tsp hoisin sauce
1 tbsp honey
5 green onions, chopped

Heat up a skillet, once the bottom is slightly warm, add the sesame seeds.  Allow them to toast, while shaking the pan often.  Don’t allow them to burn, once they are brown (3-5 minutes) them remove them from the pan and put them aside.

Heat up the skillet once again, when it’s warm add the butter and allow it to melt.  As it’s melting, add the onion, mushrooms, 4 garlic cloves and 1 tbsp ginger.  Allow this mixture to sauté until the onions are translucent and the mushrooms are browned.  Once they are cooked, remove the ingredients from the pan and leave them in a separate bowl.

Next, add 2 tbsp of sesame oil into the same skillet.  Allow the oil to heat up a bit and then toss in the bean sprouts.  Sprinkle in salt and pepper.  Allow the bean sprouts to sear, and every couple of minutes move them around and flip some over.  I continued to cook the bean sprouts until the ends started to brown, and the sprouts had a crunchy texture to them (I tasted them every so often).  It took about 10 minutes on medium-high heat.  Once they are crisp to your liking, then place them on a napkin, so some of the oil will soak out.

In a bowl, or dressing container, mix together: 2 garlic cloves, 1 tbsp toasted sesame seeds, sriracha, rice wine vinegar, soy sauce, hoisin sauce, 2 tbsp ginger, honey and 1 tbsp sesame oil.  Shake or whisk together all of the ingredients.

Divide the bean sprouts among plates.  Then sprinkle the rest of the sesame seeds on top.  Next, spread out the mushroom mixture on top of the dish.  Then drizzle some of the dressing onto the plate- the amount depends on what you prefer; I think I used about 2-3 tbsp.  Lastly, sprinkle the top with the green onions.