Savory Herbed Potatoes

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8 potatoes, peeled and julienned
2 Tbsp. olive oil
1 1/2 Tbsp. sweet paprika powder
1 1/2 Tbsp. onion powder (the baking will tame this)
1 tsp. garlic powder
Salt to taste
1 tsp. tarragon (crushed or powdered)
1 tsp. parsley powder
1/2 cup water

Mix all the ingredients with the water until well combined. Put the potatoes in a baking sheet and pour the seasoning over them, toss to coat well and evenly.
Bake at 400 degrees F, turning once in a while until golden brown but still soft.

Yield: Serves 2. If used as a side dish, it serves 3 or 4 according to portions.

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Absolutely Good Wheaty Berry Patties

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If you are not allergic to gluten and to wheat, you owe it to yourself to try these. They are very easy and super tasty and will go well as a sidekick to mashed potatoes, baked yams or anything you might want to pair them with. You can also chop them into pita bread with lettuce, tomatoes and whatever you prefer for a delicious, easy lunch on the go!

1 cup wheat berries
1 carrot, peeled and sliced
1 tomato, seeded and chunked
1 stalk celery, sliced
1/2 cup sweet pepper strips, both red and green
Salt to taste
2 Tbsp. sweet paprika powder
2 Tbsp. minced onion or 1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. Italian Seasoning
1 cup whole wheat bread crumbs (make your own by toasting bread and pulverizing it in a blender or food processor)
1 Tbsp. nutritional yeast
1 1/2 cup unbleached flour
1 Tbsp. olive oil plus more
3/4 cup water

In a small pot, cook the wheat berries in some water until soft (about 30 minutes). Let them cool. Meanwhile, peel your carrot, chop the tomato in chunks, wash and slice the celery and put in a blender or food processor with some water to form a paste. Scrape into a bowl and add the other ingredients, incorporating them well and adding a little bit of water as needed, making sure you get a soft dough that is not runny or mushy. Drop by large tablespoonfuls into a hot skillet barely "painted' with olive oil and cook until golden brown on both sides.
You can also bake them at 350º F, on a non-stick cookie sheet, watching them carefully and turning them around often until they are done, so that they won't burn.
Pure deliciousness, enjoy!

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Peanutty Patties

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Peanuts give anything they are added to a wonderful rich flavor, so you know for sure these patties are tremendously tasty. They are also very easy. If you are not allergic to peanuts, try them, we are sure you'll enjoy them!

1 cup peanuts, raw, shelled
1 large carrot, peeled and sliced
1 tomato, chunked
1 stalk celery, washed and sliced
1/2 cup red and green sweet peppers, cut in strips (you could use Anaheim peppers to substitute the green, membranes and seeds removed)
3 Tbsp. cornstarch
1 Tbsp. sweet paprika powder
1 cup all purpose flour
1 tsp. Italian Seasoning
1/2 tsp. garlic powder
1 tsp. onion powder
Salt to taste
3/4 cup whole wheat bread crumbs (you could make them at home with your own toasted bread, pulverized in a blender or food processor)
3/4 cup water
Olive oil

In a food processor or blender, process the peanuts, tomato, celery, carrot and peppers in just enough water to get a soft paste. Scrape into a bowl.
Add the rest of the ingredients and little bits of water, just enough to help them all combine smoothly. You are looking for a smooth soft dough, not runny at all.
Using an ice cream scoop or a large spoon, drop the mixture into a cookie sheet that has been barely oiled with olive oil, and bake at 350 º F until golden brown on both sides, turning them about every 5 minutes.
Or you can cook them in a heavy skillet barely "painted" with olive oil until golden brown on both sides.

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