Showing posts with label healthy eating. Show all posts
Showing posts with label healthy eating. Show all posts

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?
 
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 Sandi Magle


OldNewGreenRedo

















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Saturday, September 14, 2019

Lo Carb Chicken and Vegetables

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Good Morning bloggers and friends!


The beginning of the this week was very busy. We are trying to finish up outdoor projects. I only have 6 weeks before my knee replacement, and there is a lot to accomplish before then.


We pretty much picked the garden bare on Monday because the critters were eating everything faster than the veggies could ripen. After a few days in the house, the tomatoes were all ripe. Zucchini is still and issue---a good one but still an issue. 

Midwest gardening has been pretty good despite crazy weather, and our small garden has had some great yields.


I made a jug of Danish pickles with some more cucumbers I had waiting in the fridge without the dill, recipe Danish Dill Pickles.

I also made Eight 3-cup containers of spaghetti sauce for the freezer, without the meat. Then it can be used with any type of meat or cheese. I simmered  that for about 4 hours and it was really nummy. (I pulled 2 bags of tomatoes out of the freezer to help do the sauce. I chop my tomatoes, skin and all, to make sauce. This gives you a rich deep red sauce and it thickens well).

 We farm GREEN organically, so I don't have to worry about harmful things on our veggies. 

That evening we had roasted chicken and vegetables. We are eating low carb for health reasons, and also because it is good for you.






We have our own fresh herbs growing, so I cut up zucchini, onions, tomatoes, basil, cilantro, oregano, thyme, parsley and garlic. This is very low carb and delicious. You could easily add smaller potatoes to this also.


A delicious way to celebrate the end of summer.

Lo Carb Fresh Herbal Chicken and Veggies. 4 servings 

I used a rectangle glass pan or baking dish

Place all in 
1 1/2-2 pounds of your favorite chicken parts cut into portions.
4 medium tomatoes quartered
2 medium onions quartered 
1-2 garden peppers
1 medium to large zucchini cut in half rounds of 1-2"
(If you use a very large zucchini- scrape the seeds out if you wish)

Drizzle all with 2-3 Tbsp. of olive oil
Sprinkle over the dish, the following:
4-6 cloves of garlic chopped fine

A large handful of mixed fresh herbs: basil, parsley, cilantro, oregano, thyme (pull off the stems and chop larger pieces)

Salt and pepper to taste (you could certainly add hotter peppers here, also)

Toss all this with your hands until all the herbs and oil are distributed and re-arrange everything evenly for baking.

Bake uncovered at 375 degrees for 1 to 1 1/2 hours on middle rack. 

To add richness, you could sprinkle with your favorited Italian cheese 30 minutes before finishing. I've also done this with Asian eggplant-the long skinny ones, split and cut in pieces

 (I leave the skin on the chicken to keep it moist, and remove before serving-you can also use 2 boneless, skinless chicken breasts split down the middle into 4 pieces.

We had a fresh salad with the garden cucumbers and lettuce...a complete meal and only one dish to clean up! 

(PS this is my own recipe and way of cooking fresh and without preservatives)

Enjoy!











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