Zucchini Cakes & SPICY Mashed potatos

Zucchini Cakes
To that recipe, I add minced onion, garlic, Serrano & red bell peppers. I prefer using Panko to Italian bread crumbs. Dipping sauce is a simple cocktail, with lots of Thai Chili Sauce & Srirachi. (I loves the spicy)

Cowboy Mashed Potatos
Off course, I used fresh veggies, more garlic & onion. And way, way way more peppers!

Stock from scratch

This is so amazingly easy, I couldn't believe it. Factor in the amount of soup I make & the amount of veggies I eat, it takes me no time at all to fill my veggie scrap bag.

One big pot, lots of water, veggie scraps. Boil for 1 hour & strain the ever loving shit out of it.

Red Velvet Hash

Red velvet hash & ham.

50/50 mixture of red potato & beet, baked until soft. Shred in food processor.

I think I threw a couple of baby carrots, garlic & onion in this mix.

Form into a patty, add s&p to taste & fry until brown on the bottom. Flip, fry other side. Serve w/lots of red wine vinegar. YUMMY!!!

Bacon Brussels Sprouts

1 lb Brussels Sprouts, washed & halved

4 strips of bacon

large handful of garlic

small onion

chicken stock

2 teaspoons butter

Cook bacon until done; drain on paper towel lined plate. Reserved bacon grease. Mince onion and garlic, saute in reserved bacon grease. Add sprouts, butter and enough chicken stock to fill pan approximately 1". Saute on low approximately 15 minutes, or until sprouts are tender. Crumble bacon, sprinkle over sprouts and cook another minute or so, stirring constantly. Salt & pepper to your own taste. (Personally, I hate adding salt to anything for flavour)

Enjoy!!!