Hash Brown Waffles

1 pound yellow potatoes, shredded
cold water to cover
2 tablespoons vegetable oil
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon smoked paprika
2 eggs, lightly beaten
cooking spray

Preheat waffle iron according to manufacturer's instructions.
Spray waffle iron with cooking spray.
Place shredded potatoes in a bowl.
Pour enough cold water over potatoes to cover; soak for 2 to 3 minutes.
Drain and rinse to remove starch.
Squeeze water out of potatoes by hand or by rolling in a clean kitchen towel and twisting towel to wring out water.
Toss potatoes with oil, garlic, salt, pepper, and paprika in a bowl until evenly coated.
Stir eggs into potato mixture.
Spoon half the potato mixture into preheated waffle iron;
cook until potatoes are tender and golden brown, 5 to 8 minutes.
Repeat with remaining potato mixture.

Filipino Cuisine

Lumpia



1 pound lean ground pork
1½ cups finely chopped onions
One 8-ounce can water chestnuts, drained and finely chopped
2 tablespoons minced garlic
2 tablespoons liquid Maggi seasoning or soy sauce
1 tablespoon ground white pepper
2 tablespoons cornstarch
30 to 45 lumpia wrappers
Vegetable oil, for deep-frying
Thai sweet chili sauce, for serving

In a large bowl, combine the pork, onions, water chestnuts, garlic, Maggi seasoning, and white pepper.
Using your hands, mix thoroughly.
In a small bowl, whisk together the cornstarch and 1/3 cup water.
Gently separate the lumpia wrappers (they're very delicate), arrange them on a clean work surface,
and cover them with a clean damp dish towel or paper towels to prevent them from drying out.
Keep the wrappers covered while you are assembling each lumpia.
To assemble one, place a wrapper on a cutting board.
Using a pastry brush or your finger, moisten the top edge of the wrapper (the one farthest from you) with the cornstarch mixture.
Place 2 tablespoons of the pork mixture along the center of the wrapper, forming a log shape.
Bring the bottom edge of the wrapper up over the log, pulling it tightly,
and then fold the left and right sides of the wrapper toward the center over the log.
Tightly roll up the lumpia and press to seal the edge.
Place the lumpia on a plate, cover it with plastic wrap, and repeat with the remaining wrappers and filling.
Set a wire rack on a baking sheet and place several layers of paper towels on top of the rack.
Heat 3-4 inches of vegetable oil in a large wok or pot to 375°F (if you don't have a thermometer, test the oil by inserting the handle of a wooden spoon into the oil.
If bubbles appear immediately, the oil is ready.
Working in batches, deep-fry the lumpia, using tongs to flip them over halfway through,
until they are a deep golden brown all over, about 3 minutes total.
Using a spider strainer or a slotted spoon, transfer the lumpia to the paper towels to drain.
Serve the lumpia warm with the sweet chili sauce for dipping.

Cauliflower "Rice" Tabbouleh

1/2 medium head of cauliflower (about 1 pound), coarsely chopped
5 tablespoons extra-virgin olive oil, divided
1 teaspoon (or more) kosher salt, divided
2 cups (packed) flat-leaf parsley leaves with tender stems
1 cup (packed) mint leaves
2 scallions, white and pale-green parts only, sliced
1 garlic clove, coarsely chopped
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes
1/2 medium cucumber (about 8 1/2" long), cut into 1/4" pieces
6 ounces cherry tomatoes, quartered

Grate cauliflower with the coarse grater disk on a food processor or the largest holes on a box grater until rice-like in texture.
Transfer to a large, microwave-safe bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt.
Cover with plastic wrap and microwave on high 3 minutes.
Carefully remove plastic wrap, spread cauliflower "rice" on a rimmed baking sheet, and let cool.
Wipe out food processor, if necessary, and fit with chopping blade.
Pulse parsley, mint, scallions, garlic, lemon zest, lemon juice, 3/4 tsp. salt, and remaining 1/4 cup oil until herbs are coarsely chopped.
Transfer to a large bowl and stir in red pepper flakes.
Add cauliflower, cucumber, and tomatoes and gently toss to coat.
Season with additional salt, if necessary.

Sweet Potato and Sage Pancakes

3 tablespoons ground flaxseed
1/3 cup hot water
1 cup firmly packed shredded unpeeled sweet potato
3/4 cup applesauce
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
2 teaspoons dried sage
1 cup brown rice flour
3/4 teaspoon baking soda
1/4 teaspoon sea salt

Preheat the oven to 400°F.
In a small bowl, whisk the flaxseed with water and set aside for 5 minutes.
In a medium bowl, mix sweet potato, applesauce, olive oil, lemon juice, sage, and the flaxseed slurry.
In another medium bowl, mix the flour, baking soda, and salt.
Add the wet ingredients to the dry ingredients and stir well to combine.
Line a baking sheet with parchment paper and grease it with ghee or olive oil.
Scoop out slightly less than 1/2 cup batter and roll it in your palms to form a ball.
Place it on the baking sheet and press down to form a 1/4-inch-thick pancake.
Repeat the process.
Bake for 20 minutes or until brown.
Serve topped with a dollop of coconut yogurt or whipped coconut cream, a drizzle of Grade B maple syrup, and a sprinkle of ground cinnamon.
Keep refrigerated in an airtight container for up to 3 days.
Reheat in a skillet with a dash of ghee.

Pupusas

2 cups shredded green cabbage
1/2 cup apple cider vinegar
1/2 cup water, or more as needed
1/2 onion, thinly sliced
1 carrot, grated
1/4 teaspoon ground oregano
1/4 teaspoon red pepper flakes
salt to taste
Pupusa Dough:
3 cups masa harina flour (Mexican corn masa mix)
1 1/2 cups water, or more as needed
1/2 teaspoon salt
Pupusa Filling:
1 cup ricotta cheese
1 cup shredded mozzarella cheese
2 tablespoons heavy whipping cream, or more to taste
1 scallion, finely chopped, or more to taste
cooking spray

Bring a large pot of lightly salted water to a boil.
Add cabbage and cook uncovered until slightly softened, about 3 minutes.
Drain in a colander and immerse in ice water for several minutes to stop cooking.
Drain.
Mix cabbage, apple cider vinegar, water, onion, carrot, oregano, red pepper flakes,
and 1 pinch salt together in a large bowl.
Refrigerate until flavors combine, 8 hours to overnight.
Combine masa harina, water, and 1/2 teaspoon salt together in a large bowl;
knead until a smooth, moist dough forms.
Add water if dough cracks when you press down on it.
Let dough rest, 5 to 10 minutes.
Stir ricotta cheese, mozzarella cheese, heavy cream, and scallion together in a bowl to make a paste.
Divide dough into 8 balls.
Press your thumb into the center of each ball to form an indentation.
Fill indentations with ricotta cheese paste.
Pinch edges together around the filling; flatten and smooth into round 1/4 inch-thick patties.
Grease a skillet with cooking spray; preheat over medium heat.
Cook pupusas in batches until browned, 2 to 3 minutes per side.
Drain cabbage mixture and serve alongside pupusas.

Eggplant Parmesan

3 eggplant, peeled and thinly sliced, I use Lavender touch or Ping tung, don't much like Black Beauty
2 eggs, beaten
4 cups Italian seasoned bread crumbs, I did not use but about 2 cups as I felt 4 would make it too dry
6 cups spaghetti sauce divided
1 16 ounce cup Ricotta cheese
1/2 cup grated Parmesan cheese divided
1/2 teaspoon dried basil
1 teaspoon Oregano

Preheat oven to 350°.
Dip eggplant slices in egg, then in bread crumbs.
Place in a single layer on a baking sheet.
Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom.
Place a layer of eggplant slices in the sauce.
Sprinkle with mozzarella and Parmesan cheeses.
Repeat with remaining ingredients, ending with the cheeses.
Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.

Note: 6 cups of spaghetti sauce is 3 jars.
You can use 1 jar of spaghetti and 1 28 oz can of diced tomatoes.

Momma's McBiscuits

1 (12 ounce) package bacon
1 (10 ounce) can refrigerated large flaky layer biscuits
6 eggs, beaten
2 tablespoons milk
6 tablespoons shredded Cheddar cheese
salt and ground black pepper to taste

Place bacon in a large skillet and cook until evenly browned.
Drain on paper towels.
When cooled, chop the bacon.
Preheat oven to 350 degrees F (175 degrees C).
Separate biscuits and pull each biscuit into halves.
Press 2 biscuit halves into a muffin cup, molding the dough to the inside to make a dough cup.
Repeat with remaining dough to make 12 biscuit cups.
Whisk eggs and milk together in a bowl until thoroughly combined.
Spoon each biscuit cup about half full of egg mixture and top with about 1 tablespoon bacon and about 1 1/2 teaspoon Cheddar cheese per biscuit.
Bake in the preheated oven until the biscuit crust is browned,
the cheese is melted and bubbling, and the egg center is set, about 20 minutes.