Vegetarian Lentil Breakfast Sausage - Money Saving Recipe

This recipe makes about 20 patties for a nominal price compared to
the price of meat patties.

I decided to create vegetarian breakfast sausage patties as an alternative to expensive meat sausage. I usually make my own beef or chicken breakfast sausage. You can find my recipe here: Copycat Jimmy Dean Breakfast Sausage 

I used a lentil kofta recipe as my guide. I only changed up the spices. The sausage turned out great. Number One Husband's reaction was that it tasted just like sausage and immediately requested that I make homemade biscuits. I obliged his request.

I only made 11 biscuits because that's all my cast iron pan will hold. We ate some of the patties and we have a few patties leftover.

I added cheese once the biscuits cooled.

I wrapped the breakfast biscuits in tinfoil sheets so that I could re-heat them in the oven.

Ingredients:

1 Cup Lentils

1 Bell pepper, quartered

1 Onion, quartered

1 C Breadcrumbs  

1/2 Tsp Cayenne pepper

1 Tsp Salt

1/4 Tsp Garlic powder

1/2 Tsp Parsley (Finely chopped or dried)

1/4 Tsp Sage (rubbed or ground)

1/4 Tsp Black pepper

1/4 Tsp Red pepper flakes

1/4 Tsp Ground thyme

1/8 Tsp Ground coriander

1/8 Tsp Oregano

Oil for frying

Notes:

 Add more or less pepper flakes and cayenne to adjust the amount of heat you desire.

 Add maple syrup if you want maple flavored sausage.

Directions: 

Rinse lentils in a strainer removing any foreign objects until water runs clear. In a bowl, soak the lentils in hot water for three hours then drain. In a separate bowl, mix spices together. Place all ingredients in a food processor and blend until smooth. In a large fry pan, add oil until the bottom is covered. Heat on medium until oil is hot. With wet hands form patties that are 1/2 of an inch thick. Fry on both sides until brown and crispy. Place cooked patties on a paper towel or plate to remove any excess oil. Use patties for breakfast sandwiches or crumble patties for breakfast burritos.

Enjoy!

Mrs. Smith

 

Shabbat Shalom - Happenings - Deep Dish Kettle Pizza Recipe

We are definitely living in uncertain times right now, but the fact is life is uncertain all the time. We never know what tomorrow will bring. It's hard to know where exactly all this chaos is going to lead us, but life goes on. We can still find joy in the little things like an eagle sitting alongside the water or the daily tasks that keep our households running smoothly. 

An eagle sits on the edge of the water.

All the ice has melted.

It melted early this year.

Studies

Cranberry jam on whole grain pancakes.

The name of God for last week's study.

Bierocks (German Burgers). The dough was a bit moist, so it was not as smooth
as it should have been, but it turned out fine just a bit wrinkled.

My hands are as wrinkled as the dough.

Bottom.

Top

Repeat.

Viola! We ended up with twelve wrinkled bierocks. 

Deep dish kettle pizza

Deep Dish Kettle Pizza Recipe

This is a recipe for deep dish kettle pizza that I created. I also use this dough to make bierocks. The only difference is that I let the dough rise for 1 hour instead of 20 minutes when I am making bierocks. Please excuse my chicken scratch, I was trying to write down the ingredients and the techniques I used before I forgot once I realized that I created the best dough for kettle pizza. I took a chance and tried the same dough for bierocks. It worked great although I added a bit too much water on this last batch of bierocks. 

It snowed again last night. I was surprised when I opened the blinds
this morning. 

Do Not Worry - Matthew 6:25-34

25 “Therefore, I tell you, do not worry about your life, what you will eat or drink, or about your body, what you will wear. Isn’t there more to life than food and more to the body than clothing? 26 Look at the birds in the sky: They do not sow, or reap, or gather into barns, yet your heavenly Father feeds[c] them. Aren’t you more valuable than they are? 27 And which of you by worrying can add even one hour to his life? 28 Why do you worry about clothing? Think about how the flowers of the field grow; they do not work or spin. 29 Yet I tell you that not even Solomon in all his glory was clothed like one of these! 30 And if this is how God clothes the wild grass, which is here today and tomorrow is tossed into the fire to heat the oven, won’t he clothe you even more, you people of little faith? 31 So then, don’t worry saying, ‘What will we eat?’ or ‘What will we drink?’ or ‘What will we wear?’ 32 For the unconverted[k] pursue these things, and your heavenly Father knows that you need them. 33 But above all pursue his kingdom[l] and righteousness, and all these things will be given to you as well. 34 So then, do not worry about tomorrow, for tomorrow will worry about itself. Today has enough trouble of its own. 

Shabbat Shalom,

Mrs. Smith

Shabbat Shalom!

 

Shalom,

Mrs. Smith

Preserving the Harvest - Fermenting Whole Cabbage Heads

Remember my blog post about fermenting whole cabbage heads? Fermenting Whole Cabbage Heads - Sauerkraut Well, it was time to make a decision about what to do with them.  

I wanted to keep the probiotic rich sauerkraut and use it just as it was, but I was concerned that it would become to sour and salty the longer that they fermented. I really like sauerkraut, but this was as strong as I wanted it to get. 

It's common in other parts of the world to leave the whole heads of fermented cabbage in giant barrels that they were fermented in down in the root cellar and pull out a head as needed. We do not eat a barrel of kraut every year, so we are not used to really strong kraut.   

I just had to process most of the heads. I saved some of the juice to add
to water for hydration and nutrition. Wow, it is powerfully strong but
very flavorful. 

I saved some raw kraut too. I will store it in the
refrigerator to slow down the fermenting process.

Am I the only one who thinks canning jars filled with the harvest
is a beautiful sight?

The cranberry juice that I canned turned out great. Homemade Cranberry Juice  I highly recommend trying out this recipe. 

Shalom,

Mrs. Smith

 

The Sound of Silence...

 

I have been on an extended sabbatical from my computer for a few weeks now. I started while Number One Husband was away. I have been trying to recover from neck, back and jaw issues. I hope to return to blogging more frequently in the next week or so. Thank you for your patience.

Mrs. Smith

Chicken Adobo - Extending the Table Cookbook Recipe Series

Extending the Table Cookbook Recipe Series 

I finished reading through my new cookbook and decided to try a simple recipe called Chicken Adobo. I managed to drip something on it already. At least it was only water from rinsing off my hands. The tester of this recipe calls it the best chicken that he has ever ate. He also noted that it was easy to prepare. These two statements intrigued me, so I gave it a try.

I browned the chicken before I added the sauce. It gave the option
to brown it in the oven after it was cooked, but it seemed to me 
that heating up the oven was a waste of energy.

After 50 minutes, the sauce was reduced, and the chicken was tender. I
turned the chicken over several times while it was simmering to ensure
the sauce flavor was cooked into the meat.

Number One Husband and I also some made homemade egg rolls.

I love egg rolls! I froze the extras.

I served the Chicken Adobo with white rice,
Asian vegetables and an egg roll.

Number One Husband did not agree with the tester as far as it being the best tasting chicken, but he did agree that it was really good. I also liked it a lot. I must say that it is an easy recipe to make. Plain rice complements the savory salty flavors of the sauce. A little sauce goes a long way. I will definitely make this recipe again. 

I hope that you will join me again while I learn to cook basic recipes from around the world from my Extending the Table Cookbook. Most of the recipes are made from pantry staples with the exception of a few unusual spices. Rice and grains are used to bulk up meals around the world because they are more affordable than meats, therefore spices are very important flavoring for sauces, rice and beans. 

We can learn a great deal from other countries where absolutely nothing goes to waste. Hospitality is important no matter how little you have and where sharing a meal with others is a way of life. 

Shalom,

Mrs. Smith