Sweet Potato Drop Biscuits

You can buy 5 lb bags of sweet potatoes at a store in town for $0.49. Pretty sweet!

Here's a recipe we made with some sweet-potato-goodness last night:

Sweet Potato Drop Biscuits:

1 cup mashed sweet potatoes
3 tablespoons oil
1 tablespoon pure maple syrup (I substituted honey, it was fine)
1 teaspoon apple cider vinegar
1 cup whole wheat or whole grain flour
2 teaspoons baking powder
1 teaspoon cinnamon, nutmeg, or pumpkin pie spice (I used cinnamon, nutmeg, ginger and cloves)
1/2 teaspoon salt (I thought it was too much!)
2-3 tablespoons cold water as needed

Preheat 400. Mix wet. Mix dry. Mix together (don't overdo it!). Add water if necessary 1 T at a time and gently knead until it holds together (should be pretty wet). Drop in spoonfuls and bake 12-15 min. (I found it took longer to bake).

We had this with VEG HEAD CHILI. Yumm!

Slow Cooker Mexican Minestrone

2 cans black beans, d and r
2 cans mexican style stewed tomatoes
28 oz. veg broth
1 can corn, drained
1 can chickpeas, drained
2 cups diced red skinned potatoes
2 cups frozen green beans
1 large carrot, sliced
1 cup salsa
cumin, chili powder, and pepper to taste

Yumm!

Falafel

My friend made this for us when Truman was born. It's a new family favorite!

Falafel

1 can chickpeas, drained and rinsed
3 tablespoons tahini
1 egg
2 tablespoons grated lemon zest
1 1/2 teaspoons cumin
1 clove minced garlic
1 teaspoon lemon juice
1 teaspoon coriander
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 cup flour (I use whole wheat, it works fine)
2 tablespoons chopped onion
2 tablespoons chopped parsley
1/2 teaspoon baking powder
olive oil

For Serving: Pita Bread, Lettuce, Tomato, Onion and Yogurt Sauce (recipe follows)

Pulse chickpeas in processor until mostly smooth but still chunky. Stir in remaining ingredients except olive oil. Form into patties, cook in oiled pan over med/high heat 3 minutes each side. Drain on towels if necessary. Serve in halved pitas with l,o,t, and sauce.

Yogurt Sauce: (I find we only need half of this recipe)

2 cups plain yogurt
3 tablespoons chopped cilantro
2 tablespoons lemon juice
2 tablespoons lemon zest
1 tablespoons cumin
Salt and Pepper to taste

mix together :)

We find this recipe totally crave-able. Love it.

Pineapple, Banana and coconut cream smoothie

I made this last night with agave and it was the bees knees!  Original recipe here

Pineapple Banana & Coconut Cream Smoothie

1 banana (previously frozen is ideal but not essential)

1 c pineapple (I used canned in juice, but fresh would be great)

1/2 c coconut milk (canned, fresh, cream of coconut, or coconut creme concentrate)

1/2 tsp vanilla extract

1 c ice cubes

1/4 c sugar, optional or to taste (or honey, agave, sugar, stevia, vanilla NuNaturals stevia drops to taste)

Pumpkin, Kale and Black Bean Stew

• I made this about 2 weeks ago and am just getting around to posting it.  It had such a unique flavor, it definitely fit the bill for the I'm-tired-of-making-the-same-old-thing blahs.  Jocelyn ate a whole bowl, and Cory, when asked if he liked it replied very neutrally, ate FOUR bowls. You heard me. Four.
• 
  

I made a lot of changes.  Butternut Squash for Pumpkin. No meat.  Veggie broth, not beef.  No Sherry Vinegar or Sorrel. Super good.  And you can save the kale water for a future recipe.  Here is the original recipe. 

• 2 tablespoons extra-virgin olive oil
• 2 yellow onions, diced
• 5 cloves garlic, minced
• 1 small sugar pumpkin, peeled, seeded, cut into 1/2-inch dice
• 4 cups beef broth
• 1 (16 ounce) can diced tomatoes, undrained
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 bunch lacinato kale, stems removed, chopped
• 1 pound cubed cooked ham
• 1 (15 ounce) can black beans, rinsed and drained
• 2 tablespoons sherry vinegar
• 1 tablespoon thinly sliced sorrel

Directions

1. Heat olive oil over medium heat in a soup pot. Cook onion until it begins to soften, about 5 minutes. Add garlic and diced pumpkin and cook for another 5 minutes. Stir in the beef broth, tomatoes, salt and pepper. Bring to a boil, then turn heat to low and simmer until vegetables are tender, about 15 minutes.
2. While soup is simmering, bring a pot of salted water to a boil. Add the kale and simmer until softened, about 3 minutes. Drain into a colander.
3. After soup has cooked for 15 minutes, add the kale, ham, and black beans; simmer for another 5 minutes. Stir in the sherry vinegar and sorrel; remove pot from the heat.

Nutritional Information 

Amount Per Serving  Calories: 203 | Total Fat: 11.8g | Cholesterol: 25mg

Crazy?

I'm considering getting rid of our microwave. Please raise your hand if you think that's silly.

-Ashlee