Recipe makes about 12 small/medium pancakes

5 cups of shredded vegetable, I used a mixture of red and green cabbage, carrot and brussel sprouts

3 scallions, thinly sliced

1 cup chicken, cooked and shredded 

1 cup all purpose flour

1/4 tsp baking powder

1/4 tsp sugar

1 tsp salt

4 eggs, lightly beaten

1 tbsp worcester sauce

1/2 cup cold water

safflower oil or canola, for frying

In a small bowl sift together the flour, baking powder, sugar and salt. In a large bowl add the shredded vegetable, scallions and chicken. Now add the flour mixture and toss with your fingers until evenly distributed. In a medium bowl whisk together the eggs, water and worcester. Pour the wet ingredients into the cabbage mixture. Gently mix together ( do not over mix ). Coat the bottom of a large frying pan with oil and warm over medium heat. Make about 3-4 pancakes evenly spread apart, each one should be about 2 tbsp of batter. Slightly flatten with a spatula. Cook for 5-7 minutes per side or until they are cooked through and have a nice crispy brown outer layer.

Okonomiyaki Sauce:

1/4 ketchup

1 1/2 tbsp worcester sauce

1/4 tsp dijon mustard

1 bsp rice wine ( for cooking )

1 tsp soy sauce

1 tbsp honey

1/8 tsp ground ginger

Combine all of the sauce ingredients in a small saucepan and simmer for 3-5 minutes until smooth and thick. Sauce recipe courtesy from Smitten Kitchen

Sriracha mayo:

1/4 cup mayo

1 1/2 tsp sriracha

Other toppings:

toasted sesame seeds

scallions, thinly sliced 

To serve:

Spread a bit of the okonomiyaki sauce on the pancakes and top with mayo and some toasted sesame seeds and sliced green onions.

*Want to mix it up a bit? try adding any of the following to your pancakes

Kale, shredded

zucchini, shredded

baby prawns

bacon

fish

For some reason or another, last week Kegan and I managed to skip our weekly grocery shop. Luckily we had done a large shop the week before so I was able to just barely scrape by. This was one of the last meals I made that week, putting good use to the final remans of our refrigerator. Sometimes all you need is a little push to get your kitchen creativity flowing. This dish was a hit! I am happy to say Poppy and Kegan devoured it.

*Please use this recipe as a guideline. It doesn’t have to be exact. I honestly just tossed it together… I’m sure you could use all sorts of yummy veg in this dish….maybe even toss in a little fresh arugala! Yum. or try switching up the cheese maybe add a little aged white cheddar to the mix?

Serves 4-6

2 cups peas

olive oil

2 cups red cabbage, shredded

2 cups brussel sprouts, shredded

rice pasta, 4-6 servings ( you could also try this with brown or wild rice )

Lemon cream sauce:

2 tbsp butter

1 1/2-2 tbsp flour

2 cups milk, heated. I used whole milk ( or 1 cup milk one cup cream )

2 large cloves of garlic, minced

1/2 cup parmesan, grated

1 lemon

salt and pepper

Fill a small pot  about 1/2 of the way with water. Bring to a boil, add the peas and cook for 2 minutes or until just tender ( if the peas are frozen cook for 3 minutes ) Rinse with cold water and strain. Set aside.

In a medium pan over medium high heat add a little olive oil, add the cabbage and brussel sprouts and cook for about 3 minutes or until the bottoms begin to brown. Stir and cook for anouther 3 minutes, until tender. Remove from heat.

Cook the pasta according to package. Set aside.

In a medium pan over medium heat add 2 tbsp butter, let melt. Add the flour and whisk until you have a smooth paste. Add the milk and garlic. Whisk until the sauce begins to boil and is smooth and has thickened. Add the cheese and stir until combined. Remove from heat, add the lemon juice and season with salt and pepper.

In a large bowl toss everything together. Top with a little freshly grated parm. Serve. Enjoy.

*Recipe adapted from Sprouted Kitchen // serves 6

SALAD:

3/4 lb brussel sprouts, halved

3/4 lb cauliflower florets

3 cups kabocha squash, peeled, seeded and cubed into bite sized pieces

2tbsp safflower oil, plus more if needed

1 tbsp white balsamic

3/4-1tsp sea salt

1 tsp fresh ground pepper

1/2 tsp ground nutmeg

few pinches of cayenne

1 cup of cooked white beans such as great northern, cannellini etc, rinsed and drained

1/2 cup of pomegranete seeds

2 cups of arugula

VINAIGRETTE:

1 tbsp horseradish

1 large clove of garlic, peeled and minced

1/2 shallot, minced

1 tsp honey

2 tbsp of white wine vinegar

1/4 cup of safflower oil

sea salt and pepper to taste

handful of fresh chives or parsley

if desired a little goat cheese or parmesan for topping

Preheat oven to 400. In a large bowl toss to coat the brussel sprouts, cauliflower and squash with oil, balsamic, salt, pepper, nutmeg and a few pinches of cayenne. Empty onto a large rimmed baking sheet ( or two if needed ). Roast for 35 minutes until edges are browned.

While the vegetables are roasting make the vinaigrette. In a food processor combine the horseradish, garlic, shallot, honey, white wine vinegar, safflower oil, salt and pepper and herbs. Blend until well combined.

When the Vegetables are removed from the oven add the beans to the hot tray and toss together. Let the vegetables cool for a few minutes then empty to large mixing bowl and add the pom seeds, arugula.Toss.

TO SERVE:

Evenly distribute salad into bowls give each bowl a generous drizzle of dressing and a sprinkle of goat cheese or parm. Enjoy!

*To make this salad a meal I added some wild rice to the mix, delish.