Wednesday, October 19, 2022

Darn Healthy Fresh Pumpkin Fritters

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One thing, good or bad, about participating in blog link parties is the exposure to all those NUMMY recipes. One caught my eye last week, fritters using pancake mix. 

Low and behold, my freezer holds quite a bit of fresh baked PUMPKIN for baking, and my pantry holds several boxes of pumpkin spice pancake mix. So, I just had to try it.

If you want to learn how to make your own fresh pumpkin, directions are HERE.

I cobbled this recipe together just for us, we are trying to watch cholesterol and sugar intakes, so this was suppose to make a bunch of small servings.

oldnewgreenredo

My vintage enameled pan is the perfect size for hot anything!

Fresh Healthy Pumpkin Fritters      Canola/Corn Oil at 350 degrees 

Add to Bowl: 1 cup of (don't add anything but water) pumpkin spice pancake mix
3/4 cups of Old Fashioned Oats
combine in: 2 Tbsp of white or brown sugar or sweetner
1 tsp of cinnamon or more
1/2tsp of nutmeg
(optional) 3/4 cup of nuts 
Mix well

Beat together: 1 egg or egg equivalent
1 cup of fresh baked pumpkin or canned pumpkin (I freeze mine--directions HERE)
mix together with 1 tsp of vanilla

Add all to dry ingredients and mix together by hand until combined well. Dough should stick to an upside down spoon. If it is too stiff, add more pumpkin---or a bit of water. 
Let the dough rest for a few minutes while your corn/canola oil gets to temperature of 350 degrees.

oldnewgreenredo

I use a small ice cream type scoop dipped in the oil or 2 Tbsp of batter and drop the round dollop of batter into the oil. The fritters cook fast, turn each until both sides are golden brown.
Watch your temperature on the oil adjusting the heat if needed.

oldnewgreenredo

This small recipe made two pan fulls. Cooking time was about 3-4 minutes.

oldnewgreenredo

Scooping them out and letting them drain, then dump them on paper toweling to soak up some of the excess oil. I sprinkled them with some powder sugar, you could leave them plain or roll in cinnamon and sugar.

oldnewgreenredo

They really were very tender and light---I was worried they were raw---but they were perfect inside.

oldnewgreenredo

The coffee pot was on....and of course they had to be taste-tested.

oldnewgreenredo

My Taste Tester...well, it really isn't really healthy to eat 8 or more...but he did, and declared them excellent.
Too easy, and I will make some again for the family on the weekend when they come for a visit, and keep my Taste Tester at a lower limit. 

oldnewgreenredo

From our Fall Home to yours! 

WHAT IS COOKING IN YOUR FALL KITCHEN?
 
If You enjoyed this post please FOLLOW IT in the upper right hand corner, to get just one email of each AD-Free post.

I will post at the following Link Parties, I hope you visit them.


All the opinions and photographs in this blog are my own, unless otherwise designated. I have not been paid or reimbursed in anyway for my opinions, posts or any products shown or anywhere I shop.


Thanks ALWAYS for visiting!

I will try and respond to every comment and answer every question.
Thank you for your cooperation,
 Sandi Magle


OldNewGreenRedo

















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Tuesday, October 18, 2022

I Said I was Going to Make Pesto!---Great storage tip, too!

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Quicky garden food post for a fun and quick Basil save. Our Basil plants were insisting on flowering and with frost looming every other night, I cut it all and decided to make pesto. So here is where this started.

oldnewgreenredo

I had washed and trimmed the basil and set it all cut stems down in water in my kettle until I could get to it.

There are a million versions of this PESTO recipe floating around. I tweaked mine to favor our tastes.

EASY PEASY Basil PESTO

4 cups of packed Basil leaves (no stiff stems)
sometimes I add a cup or two of Parsley heads 
8 cloves of garlic (fresh or roasted)
1 cup of shredded Parmesan Cheese
2/3 cup of Olive Oil (I use first-cold press) 
1 cup of Walnuts instead of Pineolas or
 Pine Nuts which are $$$ astronomical now
1/2 tsp of Salt
2 TBSP of Lemon Juice 
which helps the Pesto keep its color
Pepper as desired-- I gave it 20 grinds on our pepper grinder.
(sometimes I add a cup or two of 
chopped Parsley heads if I have it)

Basically use a chopper---add garlic and Basil (parsley)- pulse until loosely chopped
Add cheese oil and nuts....
pulse until mixed -stirring if necessary
Then add Lemon juice, salt, and pepper.
Pulse until well mixed.

Now all this green gooey-ness is ready to pack up. I used to use ice cube trays, but with all the ice makers now---who has trays anymore? 
Today was garbage day and sitting on top of the recyclables was this clear plastic egg carton. I washed it with soap and hot water...and set it on the counter. Each half of the egg tray is two healthy tablespoons ...perfect for a serving of Pesto for 4.


oldnewgreenredo

I filled them all with two heaping small spoons of goodness and packed it down. By now I was feeling a bit smug about this brilliant idea. 

oldnewgreenredo

I had made 1 1/2 recipes or 6 cups of basil---and that filled the trays and the small container and enough for a hearty pot of spaghetti for supper.

How do I fold it up? I was not willing to have it open (too strong of scents) in the freezer. I folded a piece of wax paper in thirds and it was the perfect size to lay between the 'cups'. 

oldnewgreenredo

I flipped it closed holding the wax paper with my thumbs, and then I closed it best I could and added the rubber bands. Once they are frozen, I may put the Pesto Pods in a bag for space...but for now it's perfect! And a REUSE REDO!

"GARDEN TO TABLE" and to the cooking pot!

oldnewgreenredo

Already on the stove was a container of tomato sauce, sausage, onions and I added the last bit in the pot of the pesto...oh num! The smell was divine! 

oldnewgreenredo

And the rest went in the freezer for storage of up to 6 months!

 IF IT LASTS THAT LONG!

If You enjoyed this post please FOLLOW IT in the upper right hand corner, to get just one email of each AD-Free post.

I will post at the following Link Parties, I hope you visit them.




All the opinions and photographs in this blog are my own, unless otherwise designated. I have not been paid or reimbursed in anyway for my opinions, posts or any products shown or anywhere I shop.


Thanks ALWAYS for visiting!

I will try and respond to every comment and answer every question.
Thank you for your cooperation,
 Sandi Magle


OldNewGreenRedo




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