Veggie Sausage and Things like that

Cheesy Vegetable Sausages
white bread (crumbs)
1/2 cup grated carrot
1 cup grated zucchini
2 T butter
1 medium onion
1 cup grated chedder cheese
1 egg separated
salt and pepper and oil for frying

tear bread and then food processor.  Squeeze liquid of of the veggies. soften the onions, add carrots, and cook for 2 minutes. add zucchini and cook 3 minutes. transfer to bowl and add cheese, half the bread, egg yolk, and seasonings.

Shape into sausages with floured hands. Dip into the egg white and then roll in the remaining bread crumbs. fried in some oil.

Healthy Options

Granola
Paleo Breakfast cookies
Apples and Peanutbutter
Tuna on crackers
Guacamole
Spiral apples

Chicken and Potato Pancakes
potato, diced chicken, peas, onion, 1 egg, a little flour, pepper and oil. Make a giant one like a pizza, and out in slices.

Pork Schnitzels
meat balls -- or chicken meatballs or meatless meatballs
 Chicken salad

Cheesy Vegetable Sausages
white bread (crumbs)
1/2 cup grated carrot
1 cup grated zucchini
2 T butter
1 medium onion
1 cup grated chedder cheese
1 egg separated
salt and pepper and oil for frying

tear bread and then food processor.  Squeeze liquid of of the veggies. soften the onions, add carrots, and cook for 2 minutes. add zucchini and cook 3 minutes. transfer to bowl and add cheese, half the bread, egg yolk, and seasonings.

Shape into sausages with floured hands. Dip into the egg white and then roll in the remaining bread crumbs. fried in some oil.

Finally Cooking again

We are cooking again.

I am so sick of garbage and snacks. So sick on not feeling inspired. The only way to fix this is to get my feet wet again. I am cooking all the time now until I find something I love.

The list I've been working with looks like this:

Jambalaya
Fried Rice
Marinated chicken -- stir fried or on a stick
Hamburgers
Lettuce Wraps
Pork and Pork Tacos
Fajitas -- chicken and veggie
Falaffal with fresh yogurt sauce
Taco soup which turned out to just be chile
Creamy Black Bean Salsa
Egg Rolls
Muffins
Paleo Breakfast cookies
Taco Salad
Spaghetti Squash
Risotto
White bean Soup

Falafel

Falafels:

2 Cups Garbanzo beans -uncooked, soaked over night, drained

1 C Chopped Cilantro ( stems ok)

½ of small white onion, diced

2 garlic cloves-

1 small chili- finely diced

1 T Coriander

1 T Cumin

1 tsp baking soda

1/2 tsp kosher salt ( add more to taste)

canola oil for frying

Instructions:

In a food processor, pulse beans and salt until they are the consistency of very coarse sand. (See photo) Add the rest of the ingredients, pulsing, scraping down sides, until it forms a bright green paste with a fine crumb. Don't overwork it- it should not be smooth, but rather quite granular. Refrigerate for at least 20 minutes or overnight. Form round, slightly smaller than golf ball sized balls and flatten just slightly. In a non stick pan or cast iron skillet, heat a ¼ inch of canola oil on med high heat until it sizzles when a pea sized portion of falafel is dropped in. Turn heat to medium.  Start with one tester falafel.  Fry until all sides are a deep golden brown- this should take about 6-7 minutes. If it browns too quickly, turn the heat down a bit.  If the falafels stick to the pan,  try dredging the falafel in a little flour.  Place in a warm oven until ready to use for up to 20 minutes. Serve with warm pita bread ( or tortillas) with creamy tahini sauce, cucumber yogurt sauce, diced tomato, pickled turnips and fresh cilantro leaves.

Yogurt sauce 

Try half yogurt half coconut cream. Try no lemon and less dill.

Lots of cilantro 

Cucumber Yogurt Sauce

1 Cup plain thick greek yogurt

2 small persian cucumbers cut lengthwise, then thinly sliced ( or 1 C english cucumber) Skin ok.

2 -3 T chopped fresh mint, dill, italian parsley or cilantro ( or a combination is nice)

1-2 T lemon juice

1-2 minced garlic cloves

½ tsp kosher salt -or salt to taste.

pepper to taste, white pepper is a nice touch.

pinch of cayenne or squirt of sirracha sauce.

Place all ingredients in a medium sized bowl, stir and refridgerate until ready to serve.

Jill Fellow

801.735.7416

Muffins

These are simple, easy plain muffins that can be used as a base of lots of muffin and cupcake flavors. It is a lot easier that the giant muffin recipe in the America's Test Kitchen book.

Adapted from Apple and Carrot Breakfast Muffins

1 cup flour -- whole wheat is ok
1/3 c. Sugar
2 T. nonfat dry milk (or milk plus 2 T flour)
1 and 1/2 t. Baking powder (Reduce to 1 t. for high altitude)
1/2 t. cinnamon (Extra)
1/4 teaspoon salt (Extra)
1/4 teaspoon ginger  (Extra)

1/2 cup oil
2 T. honey
2 T. maple syrup
2 eggs
1/2 t. pure vanilla

optional -- 1 grated apple, 1/2 cup grated carrot, and 1/2 cup anything (Raisins, nuts, chocolate, fruit)


Mix wet together. Add dry on top and mix to itself before mixing with wet. Add mix ins. Without mix-ins, this yields 8 muffins. Bake at 350 for 20 minutes (seemed long to me, but it really needed that long)

GF: Pumpkin Spice Cookies

Another Kristie Recipe

Use this one instead. Added more Cinnamon and no cranberries, nuts or chocolate. I also doubled the salt. (this is how I made mine today)

Iced Pumpkin Cookies

Yield:3 dozen

Ingredients:

Cookies
• 1 cup butter, softened
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 cup canned pumpkin
• 2-1/4 cups Pamela's Baking & Pancake Mix
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 
  
Icing
• 1/4 cup butter, softened
• 2 cups powdered sugar
• 3 tbsp milk

Directions:

Cookie Directions

In large mixing bowl, cream butter and sugars. Beat in egg and pumpkin. Combine the flour with other dry ingredients in a separate bowl. Gradually add to creamed mixture.

Drop by the tablespoonful 2-inches apart onto cookie sheets lined with parchment paper. Preheat oven to 350° and bake for 16 minutes or until lightly browned. Remove to wire racks to cool.

Icing Directions

In small mixing bowl, combine ingredients and beat until smooth.

Chef's Notes: Cookies will be plump and upright or you can smooth them down with a small rubber spatula for a cookie shaped more like a chocolate chip cookie.

Sweet Potato Pie (Yam)

Sweet Potato Pie (Yam)

This is from Word of Wisdom Living

Skip’s Sweet Potato Casserole  (Serves 5-6)
Ingredients:
3-4 medium-large sweet potatoes (about 2½ lb.)
3 apples, green or whatever
8 oz. crushed pineapple, canned or fresh
¼ C butter (1/2 cube), softened
1 tsp vanilla
1 tsp cinnamon
½ tsp salt
¼ tsp maple extract
Dash of fresh nutmeg
_________________________________________
¼ C butter (1/2 cube), softened
¼ C sugar, turbinado or dark brown
1 to 1½ C pecans, roughly chopped
Directions:

1. Fill a pot ½ full of hot water (enough to cover sweet potatoes and apples) and bring to a boil.  While water is heating wash, peel, and quarter the sweet potatoes and apples.   Put the sweet potatoes into the boiling water first and add the apples 10-12 minutes later.  Total cooking time is around 20 minutes; the apples and sweet potatoes should be soft enough to mash, but not mushy.
2. While the pot is boiling, prepare the sauce and the topping.  For the sauce, combine melted butter with the seasonings.  For the topping, cream the butter and sugar, then stir in the pecans.   This is a good time to turn on the oven, 350 F.   (Note: I prefer turbinado, a form of raw sugar, to the store-bought brown sugar because the latter is often just white sugar with a little molasses sprayed on, but either is acceptable.  Maple syrup likely works but it’s a little pricey.)
3. When the sweet potatoes and apples are ready, drain and mash with a potato masher, adding the pineapple.  (Note:  We tried this with both canned crushed pineapple, and with a pineapple we had sliced and saved in the fridge.  Pineapple is a good source of natural sweetness, especially if fully ripe, or brown.  If it’s a little green, you can bring out the sweetness by cooking it a few minutes in a frying pan until slightly browned.)
4. Stir in the sauce.  Pour mixture into a 2 qt. casserole.  Sprinkle with pecan topping.  Bake about 20 minutes until pecans are browned. 

Time:  With a little experience, allow 30 minutes to prepare this dish, excluding the oven time.  You can prepare the salad and supervise the table setting while it bakes.