Rosemary-Spinach Griddlecakes; Roasted Lima Beans

This was an almost oppresively healthy meal, but the potatoes in the griddlecakes made it filling, and the rosemary, spinach and feta made it tasty.  The lima beans were also amazingly good – dry cooking them makes them fluffy without becoming grainy, and there is almost no vegetable that the addition of Italian herbs and chopped green olives can’t improve.dscn3897Rosemary-Spinach Griddlecakes

  • 3 yukon gold potatoes (1 lb), peeled and cut into chunks
  • 1 box frozen chopped spinach, thawed and squeezed dry
  • 1 tbsp chopped fresh rosemary
  • 1 med onion, chopped fine
  • 2 cloves minced garlic (1 tbsp)
  • 1 cup crumbled feta
  • 2 tsp dry oregano
  • 1/2 cup grated parmesan
  • 1/2 cup breadcrumbs
  • 1 egg, beaten

Preheat oven to 375.  Cover the potatoes with cold water in a small saucepan, cover, and bring to a boil.  Uncover and continue to boil for 12-15 minutes or until just done.  Drain and mash lightly.

In a small skillet, heat some EVOO and saute onions, rosemary, oregano, and garlic.  (Season with salt and pepper.)  When onions are soft, remove to a mixing bowl with spinach.  Add all other ingredients including potatoe, mix well to combine.  (Cool slightly before adding the egg or you will wind up with a bowl of potatoes and scrambled eggs.)

Heat more oil in a large skillet or griddle.  Scoop approximately 1/3 cup at a time (or use an 8-oz ice cream scoop) into the skillet, flatten with the back of the spoon.  Fry until browned on both sides (2-4 minutes), then transfer to a well-oiled baking sheet.  Bake in oven 10-15 minutes longer.

DYLAN VARIATION:  If you are cooking for a toddler who treats feta cheese as if it were DEADLY POISON, you may substitute cream cheese or soft goat cheese for the feta, or omit it entirely.

Serve with bottled marinara sauce.

Roast Lima Beans

These are yummy.  Even Dylan thought so.  The title in the book is “skillet-roasted” but since the recipe fails to ever mention the use of a skillet again, I have corrected it.

  • 1 box frozen lima beans (Fordhook)
  • 2 minced garlic cloves
  • 1/4 cup chopped pitted green olives
  • 1 tbsp Italian herb blend
  • 1/2 cup chopped roasted red peppers

Cook the lima beans in boiling salted water 6-8 minutes or until crisp-tender.  Toss with all other ingredients except red peppers, season with salt and pepper.  Bake at 400 (or 375, if you are also making the griddlecakes) for 10-15 minutes.  Add red peppers.  Serve.

Dylan Report: The biggest hit of the night was the jarred marinara sauce, but he did eat all of his griddlecake and most of the lima beans.  It helps that “spinach pancake” is already a food he enjoys, so nothing on this plate was entirely foreign.  He was not a huge fan of the green olives.


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