Wednesday, October 18, 2017

Cilantro-Mint Chutney

Kathleen made this to go over some Lentil Broccoli patties she made.  Quite tasty.

Cilantro-Mint Chutney

3/4 cup packed cilantro leaves
1/2 cup packed mint leaves
1/4 cup chopped yellow onion
2 tablespoons chopped golden raisins
2 tablespoons water
1 tablespoons apple cider vinegar
2 teaspoons extra-virgin olive oil
1/8 teaspoon ground coriander
Salt to taste

  1. Combine all of the ingredients through coriander in the small bowl of a food processor. Process until smooth, then season to taste with salt.

Tuesday, October 17, 2017

Lentil Breakfast Cutlets with Broccoli

Lentil Breakfast Cutlets with Broccoli

1 cup red lentil (soaked and drained)
2 cups broccoli florets
1 tsp onion powder
1 tsp dried basil
Pinch of nutmeg powder
½ tsp tajin we used chili powder
½ tsp cayenne pepper powder
1 tsp cumin powder
1 tsp salt
¼ cup bread crumbs we didn't use
We had to add a few tablespoons of water for it to come together

  1. In a food processor combine lentils and broccoli florets and grind smooth.
  2. Spoon the batter into a mixing bowl and fold in rest of the ingredients (except bread crumbs).
  3. Divide the batter into 10 equal parts. Take one part of the batter and form patty shape between the palms and roll into the bread crumbs.
  4. Repeat the same process for the rest of the batter.
  5. Grease the warm frying pan/griddle with oil or cooking spray and place the cutlets gently without breaking.
  6. Cooking on one side until brown and firm. Flip the cutlet to the other side and cook again until crispy.
  7. With the help of a flat spatula place the cutlets in a serving dish and enjoy with ketchup and a side salad.


Measure the lentils before soaking.

Soak red lentil for at least an hour in warm water preferably overnight. If soaking overnight then feel free to soak in normal cold water.

For gluten free option leave the bread crumbs out. Form the cutlets and directly place them in the greased griddle/frying pan. In this case the cutlet will be soft but will taste as delicious.

This recipe yields 10 cutlets and the serving size is 2 cutlets per person.

Monday, October 16, 2017

Pretzel S'mores

I saw a recipe similar to this and decided to try to make it. They are yummy!

Pretzel S'mores

pretzel snaps or mini twists
large marshmallows, cut in half
graham cracker crumbs
choc chips
chocolate almond bark

Preheat oven to 300 degrees.

Lay pretzels flat on a jelly roll pan.  Place 1/2 of a marshmallow on top and bake for 3-4 minutes.  Immediately place one chocolate chip on each marshmallow.  Next, put another pretzel on top of the chocolate chip and press down(this will be the glue, Beth learned the hard way and didn't do this the first time)

Melt almond bark for 1 minute in the microwave.  Stir and continue to melt at 30 second intervals.  
Dip half of the pretzel sandwich in the chocolate.  Place on waxed paper and sprinkle graham cracker crumbs on the chocolate.  

Sunday, October 15, 2017

Chili Lime Chicken--Grilled

I made this recipe for a quick dinner. The flavor was excellent!

Chili Lime Chicken--Grilled
adapted from

2 tablespoons apple cider vinegar
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
¼ teaspoon black pepper
3 tablespoons fresh lime juice
4 boneless skinless chicken breasts

Pound the chicken breasts thin.  Put in a Ziploc bag and add the rest of the ingredients.  Marinate for 30 minutes to overnight.

Grill for 4-5 minutes per side.

Saturday, October 14, 2017

Crockpot Beef Cabbage Stew

I made this recipe since I had a head of cabbage and stir fry meat.  This was very tender and tasted great.

Crockpot Beef Cabbage Stew

2 pounds beef stew meat, 1-inch cubes Beth used stir fry meat
2 cubes beef bouillon
2 cups water
2 large onions, finely chopped
1 teaspoon Greek seasoning
1/2-1 t steak seasoning
1/4 teaspoon ground black pepper
1 head cabbage, shredded
1 15 oz can crushed tomatoes(can used diced)
salt to taste

Brown beef and onion in a large saucepan for about 5 minutes.  Put this in the crockpot and add the rest of the ingredients.    Stir well.  Adjust seasonings after cooking for a bit.  Cook on low for 6 hours.

Friday, October 13, 2017

Everything But the Kitchen Sink Cookie Bars

I made these to have on hand while we had company. They are very good. I changed the recipe to fit what I had in my pantry.

Everything But the Kitchen Sink Cookie Bars
adapted greatly from

Cookie portion (crust and topping)

1 cup of butter, melted and browned

1 cup of light brown sugar

2 cups all purpose flour

2 cups quick cooking oats

2 eggs
1 teaspoon vanilla

1½ teaspoon baking powder

½ teaspoon baking soda

½ cup mini chocolate chips

3/4 cup M&M minis baking bits

½ cup salted almonds, chopped
1 c pretzels crushed

Chocolate filling

1 cup of milk

1 12 oz. bag chocolate (semi-sweet or dark)

7 oz. sweetened condensed milk(1/2 can)

2 cups mini Reese’s Peanut Butter Cups 

3/4 cup M&M minis baking bits
1 c pretzels, crushed

To make cookie portion

Makes 9×13 pan.  Heat oven to 350 degrees F.

1.      Place butter in a saucepan over medium heat and melt until butter bubbles at the edge and becomes slightly brown and nutty in aroma. Set aside to cool.

2.      Add flour, quick cooking oats, baking powder and baking soda into a bowl and whisk to combine. Set aside.

3.      Place brown sugar and cooled butter into a mixer bowl and beat until well blended. Add eggs and vanilla and beat until light and fluffy, on medium high.

4.      Turn mixer to low and slow add in flour mixture and mix until combined. Turn mixer off and fold in mini chocolate chips, crushed pretzels, M&M and almonds.

5.      Dough will be slightly wet. Set mixture aside to make filling.

To make chocolate filling

1.      Place milk, chocolate and sweetened condensed milk in a pan over low heat. Gently stir mixture until chocolate is melted. Remove from heat.

To assemble

1.      Place 1/2 of cookie mixture into pan spread cookie mixture flat.

2.      Pour chocolate filling on top of crust and then sprinkle mini Reese’s Peanut Butter Cups, M&M and crushed  pretzels on top.

3.      Crumble remaining cookie mixture over chocolate filling--Beth flattened it between her hands and laid it over the filling.

4.      Bake at 350 degrees for for 25-35 minutes or until golden brown. Remove from oven and let cool before cutting.

Tuesday, October 10, 2017

Butterscotch Crunch Cookies

I was 'reading ' an Amish cookbook the other evening.  I have many recipes marked to try.  This was one of them.  I made half the recipe and got almost 4 dozen crunchy cookies.
Butterscotch Crunch Cookies
Mrs. Henry Yoder from Amish Cookin'

2 c shortening  Beth used 1/2 butter 1/2 crisco
2 c brown sugar
2 c white sugar
2 t vanilla
4 eggs
 3 c flour
2 t salt
2 t baking soda
6 c oatmeal

Mix together shortening , brown sugar and white sugar.  Add vanilla and eggs, one at a time.  Beat well and add flour, salt, soda and oatmeal.  Drop by teaspoons(Beth used cookie scoop) on a cookie sheet.  

Bake at 350 for 12-15 minutes.