Lace Potatoes, Turmeric Latte, Cantaloupe-Cucumber Soup, Stuffed Courgettes

Lace Potatoes & Quorm Rissoles
One of my favorite science fiction writers, L.E. Modesitt, has written over 60 books, and in at least two of his multi-part series, the characters often eat "lace potatoes".  Well, for years I though this was supposed to be some exotic, otherworldly vegetable.  But then one day, with nothing to lose, I Googled "lace potatoes".

Surprise, surprise! as Gomer Pile used to say!!  It's a real dish!  Think "thin potato pancakes" made with Southern style shredded Hash Brown potatoes.  More fun to shred your own, of course!

2 cups shredded Potatoes
2 Eggs, beaten
4 Tbsp Self Rising Flour or AP flour plus 1-1/2 tsp Baking Powder
1/2 -- 3/4 cup Onion and/or Shallot 'strings'
2 tsp Cavender'stm Greek Spice Blend

In a largish bowl combine the potatoes, flour, onion and spice.  Toss to combine well.  Rest 10 minutes, then fold in the beaten eggs.  Makes about 6 cakes.
Heat 1/4" of vegetable oil in a wide skillet.

Place 1/3 cup scoops of the potato mixture in the skillet and flatten with a spatula to about 1/4" thin.  I fit 3 'cakes' in my skillet per batch.   Fry about 8-10 minute per side until the edges are crispy and the cakes stay together.  Transfer to paper towels to drain.

I served my Lace Potatoes alongside some Spicy Quorn rissoles that I picked up at the mega-mart.   We had sampled and enjoyed Quorn while in England earlier this year.  According to Wikipedia:  

Quorn is a meat substitute originating in the UK in 1985 and sold primarily in Europe, but is available in 18 countries.  Quorn foods contain mycoprotein, which is derived from the Fusarium venenatum fungus which is grown by fermentation similar to the commercial yeast making process. In most Quorn products, the fungus culture is dried and mixed with egg albumen as a binder, and then adjusted in texture and pressed into various forms (patties, fingers, ground, nuggets, etc.).

Chilled Cantaloupe-Cucumber Soup
Here's a great summertime chilled soup that is light and refreshing, and oh so tasty!  Of course it's summer all year 'round here in Florida so it's appropriate anytime round here!

6 cups of 1" cubes of Cantaloupe (one average melon)
4" length English Cucumber, peeled, seeded, chopped.  Extra for garnish
1/2 cup unsweetened Almond or Rice "milk"
1 Lime, juiced
1" fresh Ginger, grated
12 leaves fresh Basil, julienned; extra for garnish
pinch of Salt

In a blender whirr together the melon, almond milk, lime juice and ginger.  Add the cucumber (don't overdo the cucumber in the puree) and whirr again until smooth.  Season with salt as needed (I didn't).  Stir in the julienned basil. Cover and chill at least 2 hours and up to 5 hours.  Garnish with additional cucumber cubes and chopped basil.

I'm betting this would be equally good with mint rather than basil.

Turmeric Latte
This is a variation on a Blue Zones recipe.  Turmeric has lots of healthy properties and is a supplement worth consuming more often.  Hot (as I make it) or cold, this is a good way to get a large dose of health!

2 cups strong Coffee
1/2 cup Almond Creamer or Half & Half
1 tsp ground Turmeric

Heat the creamer and the coffee separately.  Add the turmeric to the coffee and stir like crazy.  If you have a milk frother, whip the creamer with it until well frothed.  Otherwise use a whisk "with vigor" to put some air into the creamer before slowly adding it to the hot coffee.  

The whisking isn't just for froth -- it's really difficult to get the turmeric to dissolve into the coffee, and the drink will be 'gritty' if you don't whisk or blend well enough.

Stuffed Zucchini
This is a concept, not really a recipe.

Halve one or more large zucchini lengthwise and scoop out the seeds to leave a fillable channel.

Make a filling -- I used Aroz Amarillo (yellow rice) with cooked diced red bell pepper, onion and celery.  Taco seasoned meat, faux meat, any dice vegetables you like, quinoa or amaranth, faro or barley could all do well here.

Add cheesy toppings.  I used real cheese for my halves, and Nutritional Yeast for Sally's.

Bake at 400F for about 30-45 minutes depending on how huge the zucchini are.  I prefer to nuke the hollowed zucchini for a few minutes prior to filling, to reduce time in the oven and have the zucchini done but not mushy.