Sweet Potato Patties

 

Ingredients:

 2 1/2 cups sweet potatoes

1 can of chickpeas  (1 1/2 cups)

1 small onion 

2 garlic cloves

3 tablespoons oats

2 tbsp chickpea flour *

 1 tsp paprika

Salt and pepper to taste

Some chopped parsley

 2 tbsp olive oil 

Directions

Peel and cook sweet potatoes in salted water

Chop onions and garlic, saute in olive oil until soft

 making sure the garlic doesn't burn

Drain Chickpeas and mash ( I put them in a food processor for a few short pulses)

Add Chickpeas to onion in garlic which has been placed in a med. size bowl

Drain the cooked sweet potatoes and add to chickpea mixture and mash sweet potatoes .

Add 3 tablespoons of the oats , 2 tablespoons chickpea flour and 1 teaspoon paprika ( used smoked paprika) to the mixture.

Once combined salt and pepper to taste.

Chop parsley -add to mixture and combine

Shape into patties and place on baking pan

( I air fried them)

Brush olive oil on each one then bake in a preheated 375 oven for 20 minutes, turning after 10.

*To make chickpea flour at home, blend 1–4 cups of dried, uncooked chickpeas in a high-speed blender or food processor for 1–2 minutes until a fine powder forms. Sift the flour through a fine-mesh sieve to remove large pieces, re-blending any remaining lumps. Store the flour in an airtight container for up to 2 months. 

NOTE: The photo makes them look dry- they weren't. Mei was eating them when I took them out of the air frier! 

Chilled Cucumber Ranch Crack Salad

 Ingredients:

4 large cucumbers, sliced

1 cup sour cream or Greek yogurt

1 packet ranch seasoning 1 oz

1 cup shredded sharp cheddar

8 slices bacon, cooked + crumbled

¼ cup green onions, chopped

1 tbsp fresh dill, chopped

Salt, pepper to taste

Directions:

Wash, peel cucumber.

Combine ingredients

Cover and refrigerate

Mei is growing fresh dill and chives. I didn't add the cheese due that she doesn't eat it.

Would make it again.

1905 Salad- Columbia Restaurant

 Gabe and I enjoyed dinner at the Columbia in January for my birthday. We were going to celebrate  our 50th  anniversary there but realized it was spring break. We can go back another time.

In the meantime I made this salad which was really good.

We all know what salad looks like and the recipe is the only important part.

Cabbage Carbonara

 

Ingredients:

½ medium head of cabbage

Olive oil, for roasting

1 medium onion

2 garlic cloves minced

1/4 cup cooked ham chopped

½ cup heavy cream

1/4 cup Parmesan cheese

1/4 tsp black pepper

Salt, to taste

Directions:

Preheat the oven to 400°

Slice the cabbage into long, thin strips, similar to wide noodles. You should have about 5 to 6 cups of sliced cabbage.

Place the cabbage on a large baking sheet. Drizzle with a little olive oil and sprinkle with a pinch of salt. Toss to coat, then spread it out in a single layer.

Roast the cabbage for 10 to 15 minutes, just until it starts to soften and lightly brown on the edges.

Make the sauce. Heat a large pan over medium heat. Add the chopped ham and cook for 2 to 3 minutes.

Add the chopped onion and cook for another 2 to 3 minutes, stirring often, until soft and translucent. Stir in the minced garlic and cook for 30 seconds, just until fragrant.

Pour in the heavy cream, then add the Parmesan cheese and black pepper.

Stir well and let the sauce simmer gently for 2 to 3 minutes, until slightly thickened.

Add the roasted cabbage to the pan and toss everything together until the cabbage is well coated in the creamy sauce. Taste and add more salt or pepper if needed.

I picked up cabbage around St. Patricks day when they were 39 cents a pound. Haven't done anything with them until today.

This recipe is delicious!

Carrots au Gratin

 Ingredients:

4 tablespoons melted butter, divided

1/4 cup saltine cracker crumbs

2 Tablespoons grated parmesan cheese

3 cups sliced carrots

1/4 chopped pepper- I used a yellow one

3 tablespoons chopped red onion

Directions:

In a small bowl, toss 2 tablespoons of the melted butter with cracker crumbs, parmesan cheese- set aside.

Cook carrots, pepper and onion in salted boiling water just until tender.

Drain

Stir in remaining 2 tablespoon butter. Top carrots with buttered crumbs

I made this recipe in 2006 for my dear friend Elsie. I remember she liked it.

It's from my collection of TOH recipes that I printed .

Garlic Parmesan Baked Shrimp

 Ingredients

1 pound large shrimp, peeled and deveined

4 cloves garlic, minced

¼ cup grated Parmesan cheese

2-4 tablespoons butter, melted

1 tablespoon lemon juice

½ teaspoon paprika

½ teaspoon Italian seasoning

Salt and pepper, to taste

¼ cup seasoned breadcrumbs or panko

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Directions:

Preheat your oven to 400-425°F (200-220°C). Lightly grease a baking dish with cooking spray or parchment paper.

Mix garlic, Parmesan cheese, melted butter, lemon juice, paprika, and Italian seasoning in a bowl.

Add the shrimp to the bowl and toss until they're evenly coated with the garlic-Parmesan mixture.

Arrange the shrimp in a single layer in the prepared baking dish.

Sprinkle breadcrumbs or panko over the shrimp.

Bake for 10-18 minutes, depending on the oven temperature and shrimp size, until the shrimp are pink and the topping is golden brown.

Garnish with chopped parsley and serve with lemon wedges

Cakemix Carrot Cake Cookies

 

Ingredients:

1 (15.25 ounce) box carrot cake mix( I used Duncan Hines)

2 large eggs

1/2 cup vegetable or canola oil

Directions:

Preheat the oven to 350 degrees F and line baking sheets with parchment paper.

In a large bowl, mix the carrot cake mix, eggs, and vegetable oil until a smooth dough forms.

Use a medium cookie scoop to portion the dough onto the prepared baking sheets, making sure you have an even number of cookies. Space them about 2 inches apart.

Bake for 8-10 minutes or until the edges are set. Let the cookies cool on the pan for a few minutes, then transfer them to a wire rack to cool completely.

Mei loves carrot cake so made these cookies for her

You can make these into a cookie "sandwich". Get a tub of cream cheese frosting , spread on bottom of one cookie then place the other cookie on top.