Zucchini Carrot Fritters

3 Med / Large Zucchini - Shredded
2 Carrots - Shredded
1/2 Large Onion - Shredded
3 Garlic Cloves - Smashed & Finely Diced
2 Eggs - Beaten
1 tsp Salt
1/2 tsp Pepper
1/4 tsp Cumin
1 tsp Coriander
1/4 tsp Cayenne Pepper
1 Cup Bisquick
3/4 Cup Parmesan Cheese - Shredded
Canola Oil
Butter

Put the zucchini in a kitchen towel and squeeze until all the liquid comes out.  In a large bowl add the zucchini, carrots, onion and garlic.  Mix to combine.  Add the salt, pepper, cumin, coriander, cayenne and mix to combine.  Add in the eggs, biscuit mix and parmesan cheese and mix to combine.

In a non-stick skillet over medium heat add 1 tbsp canola oil and 1 tbsp butter.  Scoop zucchini mixture into pan (about 1/4 cup) and pat down to about 2" circles.  Cook for about 2-3 minutes on each side until golden brown.  I covered the pan to allow the center to cook.

Drain on a paper towel after removing from pan.  As a topping I mixed together sour cream and dill and put a dollop on each one.  Enjoy.

Chicken, Lentil & Chick Pea Soup

2 tbsp Bacon Fat

2 Ribs Celery – Diced

1 Onion – Diced

4 Large Garlic Cloves- Minced

1 tsp Grated Ginger

1 tsp Salt

1 tsp Black Pepper

1 Jalapeno – Seeded, Diced

1 tsp Cumin

1 tsp Smoked Paprika

1 tsp Dijon Mustard

2 tbsp Tomato Paste

1 tsp Fresh Thyme

1 Cup Lentils

6 Cups Chicken Stock

1 14.5 Can Diced Tomatoes

2 Cups Diced Chicken

2 Cans Chick Peas – drained

In a large pot over med/high heat add the bacon fat.  Add onions and celery. Cook for about 5-7 minutes.  Add in the garlic and cook for another 2-3 minutes.  Add in ginger, salt, pepper, jalapeno, cumin, paprika, Dijon mustard and tomato paste.  Stir to combine and cook about 2 minutes.  Add in thyme and lentils and cook about 3-4 minutes.  Add in the chicken stock and simmer w/ a lid cracked for 20-25 minutes or until the lentil are cooked with a slight bite to them.

Add in the tomatoes, chicken and chick peas.  Simmer about 10-15 minutes or until the broth becomes a little thicker.  Enjoy.

Roasted Carrot & Cauliflower Ginger Soup 2

Ingredients:

7 Carrots - Peeled – Cut into 1 inch pieces

1 Whole Cauliflower - Cut into florets

1 Med. Onion – But into 4 pieces

5 Garlic Cloves – Smashed & Peeled
4 tbsp Extra Virgin Olive Oil (EVOO)
2 tbsp Salt
1 tbsp Pepper
1/2 tbsp Onion Powder
1/2tbsp Garlic Powder
1 tbsp Grated Ginger
1 tbsp Curry Powder
5 Cups Veggie Stock

Preheat oven to 450 degrees.  In a sheet pan add carrots, cauliflower, onion & garlic.  Coat in the EVOO, 1 tbsp salt, 1 tbsp pepper, onion powder, garlic powder.  Mix together and spread out on an even layer.  Cook for 1 hour, flipping over 1/2 way through.

In a large pot heat veggie stock to a simmer.  Add in vegetables, curry & ginger.  Simmer 10 minutes.  With an immersion blender (or blender or food processor) blend soup till smooth.  Add about 1 cup of water to thin out the soup a bit (if necessary).  Taste to adjust seasoning.  Simmer about 10 minutes and serve. * I garnished my soup w/ fried kale.

Beef & Bean Chili

4 tbsp Extra Virgin Olive Oil (EVOO)

2 Med. Onions - ¼” dice

8 oz Crimini Mushrooms – chopped

1 Large Jalapeno – Seeded & Finely Diced

4 tbsp Balsamic Vinegar

3 ½ lbs Ground Beef

5 Japones Dried Peppers – (or 1 tsp Cayenne Pepper)

1 tbsp Cumin

¼ cup Chili Powder

5 Cloves Garlic – Smashed & Finely Diced

½ tsp Salt

¼ Cup Dijon Mustard

½ Cup Ketchup

1 Can Black Beans – Drained & Rinsed

2 Cans Pinto Beans – Drained & Rinsed

2 Cans Chili Beans – With Juice

1 Green Pepper – Seeded – ½” Dice

1 Red Pepper – Seeded – ½” Dice

2 Jars Tomato Sauce

In a med/large pot over med/high heat add the EVOO then onions.  Cook onions until caramelized, about 10 minutes, stirring occasionally.  Add in mushrooms and jalapeno and cook another 10 minutes.  Add the balsamic vinegar and cook another 3 minutes.  Remove contents and set aside.

In same bowl add the ground beef in batches and brown then drain and remove to bowl.  Remove all but ½ cup fat.  Add in the japones (or cayenne).  Cook down about 2 minutes.  Remove japones.

Add back in the beef, onions, mushroom mixture.  Add the cumin, chili powder, garlic, salt, mustard, ketchup.  Stir to coat and cook about 3 minutes.  Add in the beans and peppers and cook about 5 minutes.  Add in the tomato sauce and simmer for about 30 minutes.

Adjust the seasonings accordingly and serve with shredded cheddar cheese, sour cream, chopped scallions and corn bread.