Belongs to kylerhea Low Fat Latkes 
serves 2
You might need to buy:
  • flour
  • baking powder
  • salt
  • egg substitute or 1 whole egg plus 1 egg white
  • Olive oil spray
Belongs to kylerhea Cheesy Latkes 
serves 2
You might need to buy:
  • egg
  • flour
  • salt
  • baking powder
  • Canola for frying

Serve with Sour Cream & Chives Sauce (http://www.recipething.com/recipes/show/5819)

serves 2
You might need to buy:
  • flour
  • eggs
  • soy sauce
  • salt
  • Canola for frying
serves 4
You might need to buy:
  • buckwheat flour
  • egg
  • flour
  • chopped pecans
  • wild mushrooms
  • salt
  • Canola oil for frying

Serve with Yogurt sauce (http://www.recipething.com/recipes/show/5818)

serves 4
You might need to buy:
  • bread crumbs
  • crumbled feta cheese
  • coarsely shredded potatoes
  • Canola oil for frying
serves 4
You might need to buy:
  • flour
  • egg
  • salt
  • Freshly ground pepper
  • Canola oil for frying
Belongs to kylerhea Potato Pancakes 

I have made these at the house of a friend who gives a party featuring potato pancakes every year. He loves making them and gets really creative, tossing in hot sauce or different herbs. You can be as creative as you like with yours. Mine are a simple version, and I like to serve them with fresh applesauce.

Ingredients:
3 large Idaho or Yukon potatoes (about 2 pounds)
1 large sweet onion
1 cup matzo meal, medium grain
1 egg
1 teaspoon salt, or more to taste
1/4 cup olive oil

GARNISH:
Low-fat sour cream
Fresh
applesauce

Instructions:
1. Peel and grate the potatoes and onion by hand or in a food processor and put them in a large bowl. (If you grate the potatoes ahead of time, make sure to soak them in water to keep them from turning color, then drain and squeeze when ready to use.)

2. Add the matzo meal and the egg. Sprinkle in the salt and blend everything together until the onions and potatoes are coated with the egg and matzo meal. Let stand for 5 minutes.

3. With clean hands, roll a ball of dough just big enough to fit into the palm of your hand, and flatten it out with your palms to make a round cake. Repeat the process until you have used up all the batter.

4. Set a medium saucepan over medium-high heat with 1 tablespoon of olive oil. Lay 4 pancakes in the hot oil and cook for 1 minute on each side, until they turn golden brown. Transfer the pancakes to a paper towel to soak up any excess oil. Repeat, adding more olive oil to the pan, until all pancakes are cooked. Serve with sour cream and a side of fresh applesauce.

serves 8
You might need to buy:
  • large sweet onion
  • egg
  • olive oil
  • GARNISH:
  • Low-fat sour cream
  • Fresh
  • applesauce
serves 10
You might need to buy:
  • water
  • cooked rice
  • salt
  • dried oregano
  • dried parsley
  • We used Lundberg Wild Blend in this recipe. It’s a combination of wild and whole-grain brown rice that’s very flavorful with a good texture.
  • This recipe can also be used as a side dish without the tofu.
serves 8
You might need to buy:
  • Squash:
  • - 4 small acorn squash
  • - 1/4 teaspoon salt
  • - Freshly ground black pepper
  • -Freshly ground nutmeg
  • - 2 tablespoons unsalted butter
  • -1/2 cup water
  • Rice:
  • advertising
  • - 3 cups vegetable broth
  • - 1/4 teaspoon salt
  • - 1/3 cup quartered dried figs
  • - 1/3 cup dried cranberries or chopped dried cherries
  • Vegetables:
  • - 2 teaspoons minced fresh rosemary
  • - 1/4 teaspoon salt
  • - 2 tablespoons toasted pine nuts
  • - 2 tablespoons lemon juice
  • - 1/3 cup freshly grated Parmesan cheese
  • - 2 tablespoons unsalted butter
Belongs to kylerhea VEGETARIAN CHILI 

In the culture and cuisine of the Southwest, chili is serious business. But contrary to what many believe, good chili doesn’t require “carne” or meat. The key to great chili is knowing how to harness the fiery flavor of a wide range of available chile peppers to make the dish exciting yet edible. (“Chili” commonly refers to the dish made with “chile” peppers.) My favorites are the red New Mexican chile peppers traditionally
tied in strings called ristras or available as ground powder, and chipotles which are ripe (red) jalapeƱos that have been dried and smoked. Experiment with different amounts until you find a level of intensity you’re comfortable with. Be aware, however, that capsaicin, the active component in chile peppers that gives them their heat, is concentrated in the white tissue attached to the seeds. If you’re using whole chiles, you may want to remove that white tissue if you don’t want your chili too hot.

serves 6
You might need to buy:
  • dried whole oregano
  • dried or canned chipotle pepper
  • olive oil
  • allspice
  • ground cumin
  • Garnishes:
  • Chopped raw onion
  • Chopped tomato
  • Shredded lettuce
  • Tortillas