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.

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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.

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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.

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

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

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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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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


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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.


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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. 

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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'. 

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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!

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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! 

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

 IF IT LASTS THAT LONG!

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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


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Wednesday, October 12, 2022

Fall Touches in our Vintage Kitchen

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Fall Touches...I looked around the kitchen this morning and it was clean for a change. Yesterday I scampered about the yard, battening down the hatches because of a wind/storm threat and snapped off a bunch of flowers just in case they got wiped out.



A little of this and that, as I've said before our summer was so hot and the flowers were stunted and now are exploding everywhere, just in time for the frost.

The arrangement echos all the colors in my fruit thrift store tablecloth. Nice and wide and long for our large table and only $2.99 never washed tag still on it. 

Behind the table in the corner is the hutch. I only added my few hydrangea blossoms to dry. I haven't located any major fall decor---as our basement is still in plumbing alteration mode. ---meaning I can't find anything.



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My container is an old porcelain tea canister I found this summer. It has transfers on all four sides...and in my favorite blue and white.  

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Add a stuffed pumpkin and my mom's antique coffee grinder. 



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My cookbook counter has a coordinating??? tablecloth in soft fall tones. We had a frost warning last weekend, so I brought in the plants I winter in the house over the weekend.

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My Rex begonia I thought was dead---but revived in the cooler days. It also has an annual impatiens and a grass. We will see what makes it.

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We love naturals, and here are some gourds and mini pumpkins. Some from my plants fostered and a few E planted in her backyard. Funny my gourd plants did nothing here and she had tons of gourds---all different kinds.

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Another thrift store find...this sweet kitty pumpkin...her ears are scraped a bit, and Im tossed between painting them or scraping them some more...

My mom's ancient Settlement Cookbook---

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The Mandilla is on the end in full bloom---and twining away...Happiness is Homemade sign---only new thing I purchased for Fall---at 70% off. Honestly the seasons are so rushed in the stores now...it's crazy. Life is flying by enough, already. 

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We had many a gathering here with family this year. We are having Thanksgiving this year, but not much else.

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I love sunflowers...and pulled out a faux bush, now that they are done in the yard.

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Normally if I serve buffet style off the island. I can't remember what it was like when this kitchen didn't have the island. It functions so well...and this little end I always have something going on! Right now it is 'harvest' for sure. Antique pickling crock, enamel coffee pot, grandmother's crocks, more gourds and peppers that are to go to our neighbor---we had SO many this year.
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The sink is seldom empty, and here is the basil I need to process for the refrigerator and freezer. I need to buy garlic, olive oil and pine nuts to make pesto, this afternoon.
I still have to dry a huge crop of Sage and Majoram. Also, bring in the Thyme and Parsley plants.

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The busiest place in the kitchen is our coffee station....pumpkin spice is always nice!


Staples, actually some need filling...

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The workaholic in the kitchen the toaster/convection oven. Use this constantly for two people...it's perfect. Plus throws off less heat in the summer. Now we turn the stove oven on for dinner and taking the chill off.

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I haven't done anything above the stove, yet. I still have some heirlooms that are inaccessible at the moment planned for this shelf! 
Almost everything is inherited or thrifted in our home.
 I love the hunt and let's face it, old stuff was made to last!

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Last bit of clean counter---more staples...in our family antique blue jars. My mom-in-law's Kitchen Aide. Love it, except it is so HEAVY! My old mixer went to my kids.

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Hope you enjoyed this, since my kitchen was clean...
now to go mess it up with PESTO!

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

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!


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Tuesday, October 11, 2022

Halloween Treats with Kids!

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Two easy food projects for kids for Halloween. First is of course sugar cookies....take an easy cookie mix and stir up according to directions.

 We like the bags that you don't have to add fresh eggs to, so eating little snitches of cookie dough are safe. 

Color the doughs any way you wish, for this batch we chose orange and yellow. You can always add extra flavor to your doughs using flavorings---a little goes a long way.
 
Oldnewgreenredo

We always have cake decorations, marshmallows, raisins or chocolate chips. Of course EYEBALLS are a definite must and colored cookie frostings. You can't beat the premade tubes and they are shelf stable for quite awhile.

Oldnewgreenredo

After rolling out the cookies and baking them, the best part is decorating---which is also the most fun. We chose easy fall and Halloween shapes.

Oldnewgreenredo

With kids---remember it is the process not the results they are interested in! Just let them go....!

Another favorite at our house is....homemade 
Rice-Krispy Treats. I made a pan ahead of time, mostly because it gums up so quickly. I was out of sticks, so I used separated washed clothespins as handles. I stuck those in when the bars were still a bit warm, or you do them with some frosting/or candymelts to use as glue.

Oldnewgreenredo

We used up some candymelts melted in the microwave to frost the bars. This is a great way to use up odds and ends--Purple is great for Halloween.


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Same cast of products as with cookies...and different cookie frostings (not cake frostings). 

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These are so fun...bag them and they will hold until Spooky Day--Maybe....lol.
I wonder if we can make elves for the Holidays ---So MUCH FUN! 
Great project for a whole bunch of kids at a table---let the Creativity Glow!

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

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,

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



 Sandi Magle







 

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