BEET/CARROT BROWNIE #PULP GOODNESS

I admit; sometimes I have a ‘sweet-tooth’. Wanted to find somewhat of a healthy way to enjoy the sweet side of things without feeling guilty. Made my staple beet/carrot drink to last me throughout the week. Hence, I reserved the pulp of this refreshing combination drink. I reckon carrot/beet cake was on my mind as I whipped up this healthy and sweet goodness.

BEET ROOT AND CARROT PULP
BEET ROOT AND CARROT PULP

Decided to make a batch of brownie from same. With additional ingredients of:

  • Mashed ripe bananas (for natural sweetness)
  • Sugar (2 teaspoon)
  • Eggs (2 med)
  • Oats (1 cup)
  • Olive oil (1/2 cup)
  • Whole-wheat flour (1/2 teaspoon)
  • Baking soda (1/2 teaspoon)
  • Cranberries (1/2 cup)
  • Powdered ginger (1/4 teaspoon)
  • Cinnamon (1 teaspoon)
  • Salt (1/4 teaspoon)
BATTER READY FOR OVEN
BATTER READY FOR OVEN

Baking pan was lined with parchment paper for easy retrieval and clean-up. After spraying with a little Pam oil, brownie batter was baked in pre-heated 375 degrees fahrenheit for about 25 minutes. After cooling, brownie was sliced in small portions.

Each bite was a sweet delight.

 

Advertisements

THE CRANBERRY WAY!! CRANBERRY-FILLED CREPES

On my last shopping trip, fuzzy-headed me forgot to replenish my oatmeal. I didn’t allow that omittance to dapper my breakfast. I went sweet and tart with my flavors. I decided to prepare some whole-wheat crepes filled with home-made cranberry sauce.

Because cranberries are very tart in taste  a generous squeeze of honey and sugar  were added. Ingredients were simmered at low to medium heat in a small stock pot for until they burst and created a sauce-like consistency.

Sweet and tart-like sauce was filled in each whole-wheat crepe and then wrapped.

CREPES READY FOR CRANBERRY SAUCE FILLING
CREPES READY FOR CRANBERRY SAUCE FILLING

With a drizzle of cranberry sauce my crepes were done. It felt like Christmas in my kitchen as I downed a shot of fresh cranberry juice. Salud!! Ho! Ho!!

APPLE-FILLED CREPES

Every chance I get, I try to incorporate as much fiber in a meal. This morning was no exception. During the autumn, the market is loaded with apples. As a result,  the prices become somewhat competitive. And, yours truly took advantage and stock up on a few extras.

Decided to make myself a few crepes filled with home-made apple sauce. But first, I used by my box grater and shredded a couple of gala apples. In a stockpot, I placed same and added a teaspoon of sugar, honey, cinnamon, ground ginger and a splash of water. This was simmered for a few minutes on low heat until it arrived at a sauce-like consistency.

In a bowl, I placed a combination of a half cup of whole-wheat and all-purpose flour, cinnamon, ground ginger, pinch of salt, and sugar. Combined dried ingredients were added to wet ingredients consisting of milk, beaten egg, vanilla and a little melted unsalted butter.

HOME-MADE APPLE SAUCE AND CREPE BATTER
HOME-MADE APPLE SAUCE AND CREPE BATTER

In a hot skillet under low heat, I sprayed a little Pam and allowed each crepe to cook and set for approximately two to three minutes per side. And these were the results:

CREPES READY FOR APPLE-SAUCE FILLING AND WRAPPING
CREPES READY FOR APPLE-SAUCE FILLING AND WRAPPING

I filled my fluffy crepes with apple sauce and wrapped my way to a fiber-filled breakfast.

APPLE-FILLED CREPES
APPLE-FILLED CREPES

RECIPE FOR SWEET POTATO PATTIES

The ingredients for sweet potato patties are:

  • Sweet potatoes (2 med)
  • Bread crumbs (2 table spoon)
  • Salt (a pinch)
  • Cinnamon (1/4 teaspoon)
  • Honey (1 teaspoon or sprinkle of sugar) (optional)
  • Whole wheat flour (3 table spoon)
  •  Canola oil to cover the bottom of skillet

Method:

  1. Scrub potatoes with brush, dry and then use a fork to prick
  2. Bake in microwave oven for approximately 7 to 8 minutes depending on temperature of oven. Turn once half-way during cooking period.
  3. When potatoes are cooled, remove skin. Then add potatoes to bowl. Use fork to smash potatoes.
  4. Add sprinkle of cinnamon, salt, honey, and bread crumbs and combine. Don’t over mix.
  5. Place whole wheat flour on plate.
  6. Form patties to required sizes and lightly dredge each patty through flour.SWEET POTATO PATTIES READY FOR HOT SKILLET
  7. Add oil to skillet under low to medium heat. Pan fry patties on each side until they are  golden brown and crispy on the outside.
  8. Drain excess oil from patties on paper towel.
  9. Serve warm or at room temperature with any protein of choice or as a snack with a dollop of sour cream or apple sauce.
    GRILLED SALMON AND SWEET POTATO PATTIES
    GRILLED SALMON AND SWEET POTATO PATTIES

    Bon appetit!

FIBER!!!!!!!#FIBER FEST ##ZUCCHINI/KALE FRITTERS

I’m a great lover of nature.I can’t help myself. I’m that bird who tries to catch that worm (now, if only I could catch a few ‘worms’, but, I’m still trying). Anyway guys, I guess you could consider this a good ‘worm’ story; sort of a food idea. Well, my community is populated with quite a few ducks. I reckon it’s because of the waterways in the form of canals. Canals are so essential for excess water from those precipitous months of the year here in South Florida.

Moreover, these canals beautify and attract animal lives in the form of my dear ducks. Oh, I love to watch them do their flips for worms/fish and form their famous ‘V’s’ as they paddle across the canal. Anyway, these adorable ducks also love dry land and grassy vicinities. What I’ve observed is that they garner quite a lot of their food from the grass. They graze for extended times. As I thought about same, I smiled and said to myself, “Hmm, no wonder they poop so often”.

Believe or not, that’s when I got a brainstorm. I realize that these birds’ diet is made of enormous fibers. And perhaps, we humans could learn a little from these creatures. So, after my sweat fest on the outskirts, I made my way to my kitchenette and whipped up a fibrous batter that contain kale and zucchini. I created a zucchini/kale fritter dish.

MAIN INGREDIENTS AND APPARATUS FOR ZUCCHINI/KALE FRITTERS
MAIN INGREDIENTS AND APPARATUS FOR ZUCCHINI/KALE FRITTERS

With the aid of my box grater, I shredded a small zucchini and finely chopped a handful of kale. I tried to keep a fine balance; so, I combined half and half of whole wheat and all purpose flour, pinch of salt, black pepper, baking soda, nutmeg, finely chopped onion, scallion, one beaten egg with a splash of milk.

I made a simple batter with the addition of some tap water to dry ingredients. Then, I added all the other ingredients and folded them together.

ZUCCHINI AND KALE BATTER READY FOR PAN-FRYING
ZUCCHINI AND KALE BATTER READY FOR PAN-FRYING

In a hot skillet, I input a combination of canola and olive oil under medium heat. It was time; so, I dropped each fritter and watched them brown to perfection. After a few minutes (6 to 7 minutes on each side), I flipped each one.

ZUCCHINI/KALE FRITTERS IN SKILLET
ZUCCHINI/KALE FRITTERS IN SKILLET

I made sure to drain my fritters on paper towel to remove excess oil. Zucchini and kale fritters were served with toppings of finely chopped kale and strips of zucchini. On the side, I also added a dollop of sour cream for dipping with a couple wedges of orange slices.

ZUCCHINI/KALE FRITTERS
ZUCCHINI/KALE FRITTERS

As I sat and devoured my fritters, I thought of my dear ducks. I do think that they would love this dish. Eh.., there would be a food fight(me and those ducks).