THINGS CHANGE!

 When I stated Susen's Kitchen Corner back in 2012 it was all about the food.  Well things change and I've changed.  Cycling is my new passion. So cooking does not have the draw it once had on me.   I can walk through a store now and not want to buy every cooking item there is.
I have 212 simple meals, maybe a couple of hard ones.   The key to being healthy is exercise and eating one dish meals and having the serving size.  Not filling your plate to the brim.  Although I've never done that. LOL
My cook books now have dust on them.  All my meal are based on what I have already cooked.  If you want to keep posting your recipes to this site I will gladly review and accept them.  I still might post here and their.  But as of right now I am training to do a Double Century that is 200 miles of the most ultimate suffering you can imagine, but suffering is a joy.  Being plain I'm nuts. 

Ta ta for now.

ZUCCHINI FROZEN YOGURT

 I wanted to try a veggie with Frozen yogurt.  My hubby had raised eyebrows.  In the end we think it's a winner.   
And especcially after my 65 miles ride yesterday with a 3.7 mile walk after a flat tire.   I came home to this and it really hit the spot.  It's has a very delicate crisp flavor.   
And you can have to two ways.
1.  Keep it in the freezer for 3 to 4 hours and have Frozen Yogurt. 
2.  If you freeze it all the way score it with a fork for a ice yogurt treat.   Either way it's yummy and your getting your veggies.   This might be a good way to trick the little ones if they don't like veggies.

 1 cup of diced fresh zucchini.
 4 table spoon sugar
2 table spoon water
2 cups thick Greek yogurt.

 Puree zucchini and push it down the side with a spatula and keep pureeing until it's looks like the picture below.

Put two cups of yogurt in to a plastic container.

 Add pureed zucchini and mix in.  Your done.  Easy & fast.
Cover and put in freezer for 3 to 4 hours.   When you check it it should have the consistency of ice cream.  If it is not set up leave it longer.  

Whalla.  Yummy 
I don't use a ice cream scoop.  I use the table spoon to make yogurt balls.  About two scoop is enough.    It's something to savor.

Yummy.  

Hubby really like is now.  

CINNAMON GARBANZO BEAN COOKIES & HONEY GREEK FROZEN YOGURT SANDWICHES

My poor hubby has been thought the ringer with hives and itching.  So this was a spontaneous treat I came up for him last night.   He's in love.   He wanted to know when is the next time I'm going to make these. 

Note: Make the FROZEN YOGURT FIRST!

INGREDIENTS:
1 Can Garbanzo beans
2 Tablespoons water
2 Tablespoons olive oil
1 1/2 teaspoon of cinnamon.
1/2 Table spoon butter
1/2 Cup sugar
1/2 Cup brown sugar
2 Tablespoons honey
1 1/2 cup flour.  Add one half cup at a time.

FROZEN YOGURT:    
2 cups of Greek Yogurt.
1/2 cup honey
3 Table spoon sugar.  


FIRST:
You are going to need a food processor to cream the G beans.   If it has blades use it..... well your lawn mower has blades?  Use your best discretion.   But hey if you really want to be creative??????  LOL  







Drain and put all the G beans into the processor with olive oil and water, puree.   Make sure you use a spatula to scrap down the sides and puree some more.  The mixture should be creamy.  Next add butter and blend well.  

Place all in bowl and add sugars, honey and cinnamon.  Mix well.

 This is really wet.   No flour in it yet.

 Mix in 1/2 cup of flour.

 Mix in another 1/2 cup flour. 

 And mix in the last 1/2 ish cup flour.   I'm squeezing the dough with my hand to show you it should not be wet and sticky, rather tacky, but it does not stick to my hand.

 Have a cookie pan sprayed with nonstick and hand roll the dough into walnut-ish size dough balls.  With a small cup that has been sprayed with non stick on the bottom flatten the cookies.  They will not flatten on their own.   Turn the burner to 375 and cook until the bottoms are golden.  When cookies don't have eggs or lot's of butter in them, you don't judge doneness by the tops, you watch the bottom. 

 See how light colored the tops are, they don't look done.  But oh! the bottoms are nice and golden, there done. :)    When their in the oven gently pick one up with a metal spatula and look underneath.








FROZEN YOGURT.

Mix Honey, sugar and yogurt together really well.  Pour all in to plastic container and cover with plastic wrap and put in freezer.    This should take about 2 hours.


Assembling your sandwich.

Cookie
1 Tablespoon of yogurt
Cookie
Eat.     mmmmmmmmmm

On a hot summers day these are amazing. 

MAYONNAISE FREE CAULIFLOWER & POTATO SALAD.

 This is a really nice meal to make in summer and with garden fresh tomatoes it's a winner. 

Keep in mind you can alter this recipe to your heart content.  Too may potatoes?  use 2.  Don't like capers leave them out. 

So here we go.

INGREDIENTS:
4 Medium Potatoes
1 Medium size Cauliflower
 2 Table spoons of Capers
1 Jar of marinated Artichoke Hearts.
2 Garlic cloves
3 celery stalks.
1/2 White onioin
1 Green Bell pepper.  Aka Bel-tilla. ;)
3 Piece of a Medium avocado
1/2 cup of Garbanzo beans
1 Garden picked tomato for garnish.



A pan with water add it to it.  About 4 cups.  

 Place the steamer basket on top.   Do not turn burner on yet.

 Cauliflower.   Clean, take steam off and separate florets.

 Put in bowl and set a side.

 Potatoes.

 Naked Potatoes that have been peeled.

 Slice the potatoes in half. Place face down.

 Cut each one into 4 quarters.

 Then cut four times again.  Diced.

 Put all the diced potatoes in a pot and fill with water.

Like so.  Turn burner to high.   If you start the cauliflower and Potatoes at the same time, they will be done at the same time.  
When done the potatoes should be firm.  The test, Take a piece out and cool it.  Squeeze it between your finger, it should not give.  But when you bite into it.  It should not be crunchy, but give and taste good. 
If it's crunchy it need to be cooked longer.








Back to the Cauliflower.   With a small knife, but the cauliflower into approximately the same size as the potato pieces.  

Put all the cauliflower piece into the steamer basket.   The piece are still bright white it's the lighting.  Not cooked.  But the lid on and turn burner to high.

 Celery

 Sliced

 And Diced

 Bell pepper.

 Cut the top and bottom off.

Slice and dice.

 Onion

 Slice

 And dice.   Remember you don't have to be perfect. 

Take a gander at the potatoes.   That the starch coming out and it's close to being done.











 Steamed cauliflower.  Now the pinch test is not going to work for the cauliflower.  It should be tender, but not fall apart. 

 Cool the potatoes.  Added ice cube to the water to speed the process up.

 Chopped veggies.

 Mixing chopped veggies with cooled cooked potatoes.

 The two cauliflowers on the left are cooked, and have a slight translucent yellow look. The one on the right is bright white, uncooked.

Marinated Artichoke

 Chopped.

 Add two table spoons of capers and the Artichokes and mix in.

Add cooled Cauliflower.   Mix in.

 Garbanzo beans & Avocado.

 1/2 Garbanzo beans and Avocado slices with garlic.

 Blend all.

 Add all to salad and mix well.