Tuesday, January 31, 2006

zucchini pancakes...

I got home last night at 2:30am and a busy day at lab meant I didn't have time to buy groceries. As everything I ate yesterday was deep-fried, I felt I needed some vegetables today. But what do you do when you just got home and it's already 8:30, you're very hungry, and you only have two shrively-looking zucchini in your drawer?

Make zucchini pancakes! It took five minutes to prepare and they're pretty healthy too! Look how easy:
1. Wash a medium zucchini or two small ones and cut into 2-in chunks. Put in food processor. Throw in half a small onion and pulse pulse pulse. Add some salt and pepper, crack in three eggs, and add in a couple tablespoons of a binder. I used Bisquick and flaxseed meal (gotta get those omegas!) but you could use flour or breadcrumbs.
2. Pulse pulse pulse. Drop like pancake batter onto a nonstick skillet greased with Pam or olive oil cooking spray. They won't bubble like pancakes but you can check the undersides after a few minutes to see how brown they are. Flip. Eat.

This was inspired by a korean egg pancake-like thing that's made with veggies, fish, and eggs. You could make these coin-sized and eat it that way - with rice and kimchee. Or you could make them pancake-sized and top them with shredded cheese and salsa, which is what I chose to do tonight. Yum!

Thursday, January 12, 2006


One Diestel turkey: $25
Three pounds of cranberries: $5.50
Two bunches of celery: $1.20
Three large onions: $0.75
Two pounds of swiss chard: $6
Two pounds of butter: $5

Impressing your mother with your first solo Thanksgiving dinner effort and having your family all together in your first "grown-up" apartment:


I know, several holidays have gone by since Thanksgiving, but what can I say, I'm waaay behind. The above concoction is a fennel and beet salad I put together as an appetizer for my Thanksgiving dinner. I tossed some fennel with a citrus vinaigrette a la Thomas Keller, and had my brother place overlapping slices of roasted beet on top. I gave him a cave-aged gorgonzola to crumble on top. Unwittingly, it turned out looking like the MasterCard logo.
As I am too lazy to post other pictures right now (and I have a lab presenation tomorrow, but have yet to start!) I will link you to my brother's blog where he has chronicled our dinner...