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Chickpea Salad with Strawberry Poppyseed Dressing

       Found a really good dressing to use on my salad @ simplejoy . Trying to get healthy eating foods I like. I am not a kale fan. To me it tastes like dirt. As a matter of fact, quite a few plants taste like that. For instance, some peas and thank goodness I can't tolerate soy but that stuff was nasty tasting to me, too.     Chickpea Salad 1 15 oz Can (or 2 cups cooked and chilled) Chickpeas (garbanzo beans), drained and rinsed 1 Avocado, peeled and diced 1 Tomato, sliced and quartered 1/4 Cup diced onion, optional 4 oz Sharp Cheddar cheese, crumbled or shredded Blend all together. (This would be good with Mandarin oranges, too. Wish I had some. Next time.) Stir in Strawberry Dressing. If link is broken: 2 cups halved fresh strawberries 1/3 cup orange juice 1/4 red onion 1/4 teaspoon salt 1 1/2 tablespoons honey 1/3 cup olive oil 1 tablespoon poppy seeds Add the strawberries, orange juice, onion, honey and salt to a blender or food processor. Blend until...
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Ruby Bevins' Sugar Cookies

  SUGAR COOKIES 1 Cup Margarine (or equivalent [I used avocado butter]) 2 Cup Shortening 1 Cup Granulated Sugar 2 Eggs (or sub out for alternative eggs) 4 Cups Flour minus 1 TBSP 1 Tsp Cream of Tartar 1 Tsp Baking Powder 1 1/2 Tsp Vanilla Cream butter, shortening and sugar.  Add eggs and beat well.  Add dry ingredients. Blend thoroughly.  Drop by teaspoonfuls onto ungreased cookie sheet.  Sprinkle with colored sugar and bake at 350°F for 5 to 10 minutes.
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 ZUCCHINI PANCAKES Farm Journal’s Best Ever Recipes 4 Cups Shredded Zucchini ⅓ Cup finely chopped Onion 3 Tablespoons Fresh Parsley (or 2 Tablespoons dried) 1 Teaspoon Salt ½ - ¾ Curry Powder(I couldn’t find the curry so I used a Louisiana Cajun Blend) ¼ - ½ Ground Black Pepper  2 Eggs, slightly beaten ¼ Cup unsifted Flour 1 to 2 Tablespoons Vegetable Oil Toppings: Sour Cream or Applesauce or Butter and salt/pepper Wrap zucchini in dish towel; twist to squeeze out as much liquid as possible. In medium bowl, stir together zucchini, onion, parsley, salt, curry powder, pepper and eggs until well blended. Stir in flour just until moistened. In 10-inch skillet over medium-high heat, heat 1 Tablespoon oil until hot. Drop 4 rounded tablespoons zucchini mixture into skillet, pressing each one down gently to form a 3-inch pancake. Cook, turning once, 4 to 5 minutes or until golden brown on both sides. Repeat with remaining zucchini mixture adding oil as needed. Serve warm with desired ...
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Potato Pancakes

  POTATO PANCAKES Farm Journal’s Best Ever Vegetable Recipes 4 Medium Potatoes, peeled and grated 1 Medium Onion, grated 2 Tablespoons chopped fresh Parsley (or 1 Tablespoon dried) 2 Tablespoons Flour ½ Teaspoon Salt ½ Teaspoon Baking Powder ¼ Teaspoon Ground Nutmeg ¼ to ½ Teaspoon Ground Black Pepper 1 Egg, beaten ½ Cup Butter (or margarine) In medium bowl stir all ingredients except butter until well blended. In 12-inch skillet over medium-high heat, melt butter. Drop 8 rounded tablespoons potato mixture into skillet, pressing each one down gently to form a 3-inch pancake. Cook, turning once, 4-5 minutes or until golden brown on both sides. Remove and keep warm. Repeat with remaining potato mixture. Serve warm, with applesauce or sour cream or butter ‘n seasonings. Makes 16 pancakes or 4 servings. 
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Brining Beans

 SERIOUS EATS/BRINING BEANS
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The Most Delicious Apple Cider Donut Bundt Cake

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  Now, don't be put off by the title, but there were no leftovers after Thanksgiving dinner. And I even made it gluten-free so my brother in law and I could enjoy some dessert, too. And since I'm trying to eat less granulated (white) sugar, I used an alternative for that, too. The Most Delicious Apple Cider Cake  is where you can find the original version.  But this is how I made it: APPLE CIDER DONUT CAKE INGREDIENTS 3 cups (360 g) all-purpose GF flour blend 2 tsp (5 g) ground cinnamon 1/4 tsp (1 g) ground nutmeg 1 tsp (5.6 g) salt 1 1/2 tbsp (21 g) GF baking powder 1 1/2 cups (300 g) coconut sugar 1/2 cup (110 g) brown sugar 1 cup (224 g) vegetable oil 3 eggs at room temperature 1 cup (250 g) applesauce at room temperature 1 cup (248 g) apple cider at room temperature 1 tsp (5.6 g) vanilla extract INSTRUCTIONS Preheat your oven to 325 degrees F. Spray a bundt pan with non-stick spray and then dust with flour. Set aside. In a medium size mixing bowl, combine the flour, c...
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Applesauce

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  Pinterest can be your friend. That's where I found this super easy Applesauce Recipe . If link is broken, here is recipe:  Homemade Applesauce Recipe This homemade applesauce recipe doesn't require any measuring at all.     Ingredients 3 cups apple juice, or water 8 cups apples, chopped 1 Tablespoon ground cinnamon Instructions 1. Peel, core, and cut apples into roughly 1" chunks. 2. Combine apples and apple juice (or water) in a large stock pot. 3. SHORTCUT: You can skip measuring the ingredients entirely and simply fill a pot with apple chunks. Add juice or water to a depth of about 2" and cook as directed. 4. Cover the pot and cook on low heat, stirring occasionally until apples become tender. Use a potato masher to break them up until your sauce reaches desired consistency. 5. Stir in cinnamon. 6. Serve warm or chilled. I needed an easy recipe to make applesauce. Why buy when you can make it this good this fast? While this recipe doesn't specify, I had Gra...
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