In order to get you in the mood for her five awesome recipes (at least I can vouch for the ones without chicken), here is a picture of her delicious Red Velvet Beet Cake:
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| Yes, those are beets. That she grew. And, yes, it is delicious. |
Here we go:
Curry Carrot Soup
1 medium onion
3 stalks celery
At least 6-8 large carrots (depending on desired consistency of soup)
1 Tbsp curry powder
1/2 tsp cumin
1/2 tsp coriander
2 Tbsp butter
1/2 cup cream or milk
1/2 tsp pepper
3-4 cups chicken OR vegetable broth (depending on desired consistency)
(alternative: can cream of chicken with one can water)
2 cloves garlic
1. Cook/steam carrots, celery, onion
2. Puree in food processor with garlic
3. Add all ingredients to crock pot on low for 6 hours, or cook on stovetop!
LoppCop All Season Bean Salsa
(this recipe makes enough for an appetizer for at least 8 people)
one can white northern beans
one can black beans
one can diced or 3 large fresh tomatoes, diced
one can corn or 2 ears fresh corn
one small red onion chopped
variety of peppers (3-4) chopped
few sprigs of chopped cilantro
1/2 tsp sea salt
1/4 tsp pepper
juice of half lime
2 Tbsp red wine vinegar
2 Tbsp olive oil
4 Tbsp hot sauce (your choice!)
1. Mix all ingredients in large bowl
Stuffed Zucchini Boats
(I got the idea off of Pinterest and then made it my own)
2 large zucchini
1/2 medium onion, chopped
2 garlic cloves
1 sweet red pepper
1 small green pepper
1/2 cup diced mushrooms
1 tsp dried oregano
1 tsp dried basil
1 tsp onion powder
1/4 tsp black pepper
1/4 cup cheddar cheese
1 cup Italian bread crumbs (or cooked quinoa)
(Parmesan cheese for sprinkling over cooked zucchini)
1. Preheat oven to 375 degrees
2. Cut ends from zucchini and scrape out middles (dice and save middle)
3. Sautee vegetables over medium heat for about 5 minutes (including garlic cloves and zucchini middle)
4. Remove from heat and add other ingredients, including cheddar cheese and bread crumbs
5. Paint over zucchini boats with olive oil
6. Divide filling between zucchinis and press into middles
7. Bake for 30 min uncovered
8. Sprinkle with parmesan cheese when finished
Potato Pancakes (served well with either LoppCop Bean Salsa and sour cream, OR homemade applesauce: dice at least 5 apples (with skins), put in crock pot for 4 hours on high with 3 Tbsp of your favorite honey, and 1 tsp cinnamon)
6 medium sized potatoes (I used yukon golds)
2 large carrots
1 medium onion
2 eggs
4 Tbsp flour
1 tsp salt
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 cup cheddar cheese
1. Cook potatoes, carrots, and onion (boil or steam)
2. Puree in food processors, or mash with hand held blender (I used blender)
3. Mix all ingredients in large bowl
4. Make small pancakes with your hands, making sure not to make them too thick
5. Cook over medium heat until golden or brown edges, use olive oil or butter for frying
Marshmallow Roasted Red Beets (for those who hate beets)
3 large red beets
1 tsp cinnamon
honey
marshmallows
1. thinly slice red beets (mandolin would be perfect if I weren’t afraid of them)
2. Place in greased 9x13 pan
3. drizzle honey over beets, and sprinkle cinnamon evenly
4. Place in oven at 400 for 20-30 min, depending on how thinly sliced the beets are
5. When beets look about finished, add desired amount of marshmallows and bake for 5 minutes
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