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Sounds pretty good, Larry ~ thanks for sharing your recipe!Katie
> Date: Thu, 24 May 2012 12:02:59 -0400
> From: [log in to unmask]
> Subject: Paleo version of a food I loved
> To: [log in to unmask]
>
> I grew up Jewish in Chicago. One of my favorite weekend breakfasts was
> potato pancakes with sour cream. After being on the Paleo diet (with great
> success) for a while, I decided to try an re-create that diet using Paleo
> ingredients. I used the avocado-based paleo sour cream recipe already
> posted, with a little more spices and let it sit in the fridge overnight.
> Here's what I did to create the potato pancakes:
>
> Equipment:
> Food processor (Kitchen-Aid 9-cup unit), non-stick skillet
>
> Ingredients for Faux potato pancakes:
> ---------------------------------
> 3 green plantains
> 1 shallot
> 2 large eggs
> (optional) 1 portabello mushroom
> Coconut milk
>
> Spices (to taste)
> -------------------------
> Curry Powder
> Paprika
> Mustard Powder
> Salt
> Pepper
>
> ----------------------------------------------
>
> Peel the plantains and cut them into 1-2" chunks. Peel the skin off the
> shallot and chop it into 4-6 pieces. Put them in the food processor. Break
> the eggs and add them to the food processor. Start on low.
>
> While the food processor is running, slowly add coconut milk and the
> spices. If any of the material starts collecting in the bottom of the food
> processor, stop the processor and use a rubber spatula to mix it up a
> little.
>
> When the contents are the right consistency to make the pancakes, put into
> a bowl. Pre-heat a large non-stick skillet and use a small ladle or large
> spoon to add the batter to the skillet. When you serve the pancakes, serve
> the chilled "sour cream" on the side so people can add it as they wish.
> This will make a filling breakfast for 3 people.
>
> Larry
> --
> Keep the books,
> Burn the censors
> ---------------------------
> Ignore Faux News
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