BASIC: CHERRY SYRUP WITH YOGURT

 This is so easy to make and make a excellent dessert or breakfast.  

18 Cherries.
1 scoop of Plain Greek Yogurt.
1/2 cup water.
1 Tablespoon sugar (optional)  If fruit is very sweet do not add, if fruit is tart add. 

 Cherries. 

 I dig the knife right in and cut around the pit, and cut off the end. 

 Mix sugar, cherries and water.  Turn burner to Medium heat.

 I move the Cherries to one side on purpose. 
Watch the water as it turn a darker shade of red.  Stir cherries as you cook them. 

 A little pinker, but not yet.  Still on Medium.

 No here we go.  When the water is this nice shade of red, bring the cherries to a boil, but turning up the heat and boil for about 1 mintues. Then turn off the burner. 

The cherries can be cooled and even frozen for later use.   When you thaw them out add 5 table spoons of  water to the bottom of the pan and thaw them out gently.   

 Yogurt. 

LEFT OVER'S: CHERRY & SAUSAGE SOUP

 From one meal comes another meal and the cool part is this no cooking, your basically just heating things back up.  :)    Fast is good and easy.  

This is what is left from our meal yesterday.  I was like hmmm Oh!  I have some bricks of stock in the freezer.  :)  Yummy Salmon stock.  Yummy mouth watering Salmon stock....ok enough on the emphasis.  ;)  


 

 Stuck the brick in a pot and melted 2 cups of stock off and put the remaining stock back in the freezer.   You can also use broth.  Now if you don't have any broth, you can make some it takes about a hour but believe me it will be worth it.  As it's cooking you can be doing what ever you want.
Small Batch Broth recipe.
4 Chicken pieces of any type.   Legs, tights,
1/2 onion
1 carrot
4 garlic cloves.
1 celery piece.
Spices 1 teaspoon of each.
Cinnamon
Cumin
Pepper
Celery Seed
Thyme.
Cover all with water until the chicken is covered by a inch.  Bring to a boil, and then turn to low and simmer for 1 to 1 1/2 hours.  Use for this recipe.  And guess what you'll have chicken for a lunch.... dinner or what not.   Peel and freeze chicken.    Keep carrots add them to the soup if you want.  
  



 Stock is very strong in flavor so you can add 1 cup of water to it and it won't affect the flavor.    

 Stock with water with the burner on medium high.

 Add left overs and leave on burner until all his heated to you desire.  Carefully taste it.

Yummy Dinner is served.   

CHERRY & SAUSAGE STUFF BELL PEPPERS

 INGREDIENTS:
20 Cherries
Turkey Sausage.
3 or 4 Bell Peppers your choice of colors.
1/2 White onion.
3 garlic cloves
2 Tablespoon olive oil.
1 Anaheim pepper
2 cups of brown rice
3 1/2 cups water
1 zucchini
Spices & Herbs.
A few sprigs of fresh Tarragon.
1 Teaspoon paprika
1 Teaspoon cinnamon
1 Teaspoon cumin.

 Put rice and water in pot.

 Cover with lid and turn on high.  Keep an eye on it and watch for it to boil.

 Take the 1/2 onion

 Slice

 & dice.  

 Dice the garlic

 And dice the Anaheim pepper. 

 Put all the dice veggies into a large pan with olive oil.  Turn to medium high heat and sautee.  Keep in mind if you feel that every thing is getting out of hand turn off the burner and set the whole pan side until you have completed another take.  Remember at your own pace. 

 Look at rice as soon as it's boiling turn it down to low, it will continue to bubble.

 Sauteed veggies. 

 You can use 4 or 3 bells.  

 Cut the tops off and remove seed and keep tops.

 Use a steamer basket to steam bell peppers.   Fill the bottom with about 4 cup of water.  

 Place bell pepper face down and add lid, turn to high and let steam.  Rice is still bubbling it's fine.

Notice how the steamed bells have a much duller appearance and the bell pepper on top is nice and bright because it's not steamed.    The knife should easily pierce the cooked bell pepper. 

 Pay attention as soon as the bubbles disappear turn off the burner and let it rest until every thing else it ready.

 Garden fresh zucchini.

 Sliced

 and diced.  Set aside.

 Sausage 

 Sliced & Diced

 You can use the whole amount.  I used 1/2 of this and froze the rest, your choice.

 I turn off the burner to the veggies until I was ready to add the sausage and spices.  Turn the burner back on to Medium high and cook sausage.

 Cherries.

 I just go for it cut into the cherry and cut around the pit, then cut the bottom off.

 Add cherries and zucchini to pan. 

 Stir in.  Cook until tender about 6 minutes.

 Add rice and stir in.

mmmmmmm Yummy.

Stuff steamed bell pepper and your ready.   
ENJOY.

GARBANZO PEANUT BUTTER & HONEY COOKIES

Cookie Time.  :)

INGREDIENCE:
1 can of (G)arbanzo beans drain and washed.
1/2 cup creamy peanut butter.
2 Additional table spoons of peanut butter.
2 Table spoons of water.
4 Table spoons of honey
2 Table spoons of butter.
1 1/2 teaspoon baking powder
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1 1/2 cups flour

METHOD: 
For this recipe you will need a small food processor, or a blender to cream the G beans.  After each blend open it up and push every thing down with a spatual and add the water, keep blending.  Next add two table spoons of peanut butter and blend some more and keep pushing the mixture down with a spatula periodically.

 Cut the 2 table spoons into small squares and add to the mixture.

 Push them down into the paste and blend until their are incorporated until every thing is creamed.  

Remove the cream from the processor with a spatula and put all in a mixing bowl with 1/2 cup peanut butter, cinnamon, honey and baking powder.   I was not paying attention and globbed the peanut butter right on top of the honey and backing powder.  It's their, just hiding.   Mix all well.

 Next add sugars and mix in.

 Incorporated.

 Add one cup of flour.   This dough is very wet it will absorb all the flour.

 Add another 1/2 cup and mix in very well, until you can not see any more flour.

 Spray your hands with non stick and roll walnut size dough balls and place on a non stick cookie sheet or as I like to do my pizza pan.  These cookies do not have enough butter to flatten out by them selves, so you have to flatten first before you cook them.

Bake at 350 and check periodically. They will be done when the bottoms are golden.  Yeah you heard me right the bottoms. Just take a metal spatula and gently lift them to check.  And this goes for all cookies, when the bottoms are golden the cookie is ready.  

Whalla.   Now I completely forgot to take a picture of them cooked.  Oh well.