“master of trickery” should be added to my list of qualifications :0)
i felt like a food ninja the other night by hiding the spaghetti squash from the veggie-hating hubster… i was quasi successful
JC: what’s for dinner?
M: pork chops and potato pancakes
JC: ooh, sounds good
…about an hour later…
JC: umm, these don’t look like regular potato pancakes
M: did i say potato? i meant squash (insert devilish grin here)
JC: what a shocker
he DID eat them, some of them, not quite like the good ol’ fashioned potato pancakes, but a fun twist on the traditional dish! these had a nice little zing to them from the jalapeno and ginger. i changed up this recipe to make it allergy free
SPICED SQUASH PANCAKES
Ingredients:
1 T. olive oil
3 shallots, minced
2 small jalapenos, seeded and minced
3 T. minced peeled fresh ginger
3/4 t. ground cumin
3/4 t. ground coriander
salt and pepper
3 c. roasted spaghetti squash, patted dry
2 eggs worth of egg replacer
1/4 c. GF flour
Directions:
1) Preheat oven to 275* degrees. In a large nonstick skillet heat the oil over medium-high heat. Add shallots, jalapenos, and ginger, then cook until softened. Stir in the cumin and coriander to cook for a minute, then season with salt and pepper and let it cool slightly.
2) Transfer to a large bowl and stir in the squash, eggs and flour. Heat skillet to medium heat and cook batter in 1/4 cupfuls until golden brown. Transfer these to the oven to keep warm while you cook the rest of the batter.
~*ENJOY*~
