20 dollar meal project
Alyah, Naomi, Claire, Ethan.
• 4 large russet potatoes
• 1 medium onion
• 1 egg
• 1/4 cup flour
• salt, pepper
• vegetable oil for frying
1. If using food processor: peel and cube the potatoes and onion. Place the vegetables in food processor and process for about 2 minutes, until potatoes look “grated” and no lumps remain. If using grater: peel the potatoes and onion and grate.
2. Place the potato mixture into a fine strainer or kitchen towel and try to squeeze almost all of the liquid into a mixing bowl.
3. Discard the liquid. You’ll notice white powder on the bottom of the bowl after you pour the liquid out. It is potato starch and it gives texture to the pancakes, so you should keep it.
4. Return the potato mixture into the bowl and add egg, flour, with some salt and pepper.
5. Mix everything well
6. Heat up some vegetable oil in a large, non-stick skillet over medium heat. Add a spoonful of potato mixture, spreading it slightly. Fry for about 2-3 minutes on each side, until the pancakes are crispy and brown.
7. Place the pancakes on a paper towel, to absorb the access oil. Serve with sour cream, fresh salad or Easy Mushroom Sauce. ENJOY!!!
8. Eat with milk and eggs.
I think this recipe would taste very good and delicious because it has a nice browny look and it’s nice and crispy. The spices give the pancakes a nice flavour and this looks very healthy. The sweetness of the pancakes will taste very good with the saltines of the bacon
• 5 slices bacon, diced
• 3 tablespoons bacon grease (reserved) or butter
• 1 cup diced white or yellow onion
• 1/4 cup all-purpose flour
• 2 cups chicken stock
• 2 cups milk, warmed
• 1.5 pounds potatoes, peeled (if desired) and diced (I recommend Yukon gold potatoes)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup plain Greek yogurt or sour cream
• 1 teaspoon Kosher salt, or more to taste
• 1/2 teaspoon freshly-cracked black pepper
• optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream
1. Heat a large stockpot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot. (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon grease. Also, if you are short on time, you can dice the potatoes and onion while the bacon cooks to save time.)
2. Add onion and saute for 5 minutes, stirring occasionally, until soft. Sprinkle the flour on top of the onion, and stir until combined. Saute for an additional minute to cook the flour, stirring occasionally. Then stir in the chicken stock until combined. Stir in the milk and potatoes until combined. Continue cooking until the mixture reaches a simmer, but is not boiling.
3. Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn. (The smaller you dice your potatoes, the faster they will cook.)
4. When the potatoes are soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt, pepper and cooked bacon bits. Taste and see if it needs more salt or pepper or cheese.
5. Serve warm, garnished with desired toppings. Or, transfer to a sealed container and refrigerate for up to 3 days.
I think this dish is a very hearty soup that will make you feel warm and cozy inside on a cold gross day. This soup follows a fairly easy recipe with simple ingredients that almost everyone has in their kitchen. The salty bacon will really compliment the starch from the potatoes.
Ingredients – per person
• 1 medium baking potato
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 2 teaspoons butter
• 1 pinch freshly ground black pepper
• 1/4 cup shredded Cheddar cheese
1. Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
2. Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the centre, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.
I think the baked potatoes will taste very good for dinner the potato have a nice warm inside and a crispy skin on the outside with the sour cream on top and the green onions it will be very creamy and flavourful
• Turkey bacon= $3.99
• 2 yellow onions= $1.10
• Green onions= $1.29
• Large brown eggs= $2.29
• Great value Cheddar cheese= $2.97
• Great value chicken stock= .97
• Sour cream= $1.98
• Potatoes= $3.98
Grand total= $18.57