Savory Morsels

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1 loaf crusty bread (the size of a sub) or 3 slices of whole wheat bread
2 potatoes, peeled
1 large carrot, peeled
1 medium red or yellow onion, sliced and sliced
1 cup cooked brown rice (could be leftovers)
small tomato
1/4 cup sesame seeds, raw
1 Tbsp. parsley, chopped
2 1/2 Tbsp. sweet paprika powder
1/2 tsp. garlic powder
Salt to taste
3 Tbsp. cornstarch
1 1/4 cup whole wheat flour
1 cup water


In a bowl, soak the bread in 1/2 cup of the water the recipe calls for, till the bread is soft. Meanwhile put In a blender, process the potato, the carrot, the parsley, the onion and the tomato with 1/2 cup of water, till smooth.
Mix with the soft bread, adding the rest of the ingredients and mixing well. You must have a soft dough-like mixture, not mushy.
Heat a skillet with a little bit of olive oil. Drop the mixture into the hot skillet by large spoonfuls. Cook till set on one side before flipping. Continue to cook till golden brown on both sides.


Yield: About a dozen or depending on the size of spoon used.






Don't Tear Down. . . 



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Garden Multi-Veggie Patties a la Skillet

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This is a delicious way to prepare the Garden Multi-Veggie Patties we made last week. You can use this as a delicious side dish for potatoes, yams, etc. You can also serve them on top of rice or pasta. You can even fill pita sandwiches with them!

To prepare this recipe, you will need to make the Basic Recipe of Garden Multi-Veggie Patties.

You will find it here:


Garden Multi-Veggie Patties

Now that you have your patties made, let them cool so that you can handle them with your hands, then, cut them into strips. They could be bite-size or longer.
In a skillet, put about a 1/4 cup olive oil, add some sliced sweet red and green peppers (also about 1/2 cup), 1/2 red onion, sliced into rings, 1 tsp. paprika powder and about 1/8 cup of tomato sauce, about 1/2 tsp. garlic powder or to taste and adjust salt, if needed, and saute your patty strips in this mixture, adding water little by little as the veggies cook, until you have a sauce and your stripshave absorbed most of the liquid. Serve and enjoy!





Real Hope. . .






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Garden Multi-Veggie Patties

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1 loaf of crusty bread
1 cup quick oats
2 cups whole wheat flour
3 Tbsp. cornstarch
1 cup water
1 tomato, chopped
1/2 cup sweet green peppers, seeded and cut in strips
1/2 cup sweet red peppers, seeded and cut in strips
1 large carrot, peeled and sliced
1/4 cup parsley, chopped
1/4 cup nuts, chopped in pieces
1 medium onion, peeled and sliced
1 cup celery, sliced
Salt to taste
1/2 tsp. garlic powder (or 1 tsp. if you're a real garlic lover)
3 Tbsp. sweet paprika powder
1 Tbsp. olive oil

In a bowl, with 3/4 cup water, soak the bread and the oats. When they are soft, mash with a potato masher.
Put all the vegetables in the blender with the rest of the water and process till smooth. Incorporate this mixture into the bread
and oats, add the seasonings and mix well.
Heat a skillet or griddle barely "painted" with olive oil. Drop the mixture by large tablespoonfuls, spreading gently with the edge of the spoon
to your favorite size. Cook till firm on one side before flipping (about 10 minutes). Cook till golden brown on both sides.

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Saucy Chayote

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We have made saucy vegetables before, but  this recipe is really tasty! You can use it as a side dish for potatoes, baked yams, grilled sweet potatoes or the plainest brown rice. It will go great with just about anything and it's very simple and easy to make!

2 large chayotes, peeled and cut in pieces lengthwise
1/2 Bell pepper (either red or green)
1 plum tomato, coarsely chopped
1/4 tsp. Italian Seasoning
salt to taste
1 tsp. onion powder
1/2 tsp. garlic powder
2 tablespoons olive oil
1 tsp. sweet paprika powder
1/4 cup crushed tomatoes
1 1/2 cups water

In a saucepan, put all your ingredients and let them simmer till the chayote slices are tender, about 30 minutes. Test for tenderness by pricking them with the tip of a knife or with a fork.

Yield: 3 servings





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