Chicken & Ba­con Bites

Natural Solutions - - Food Matters | -

MAKES 16 ¼ pound ba­con (about 2 to 3 thick

cut slices) 1 pound ground chicken ½ cup chopped green onion 1 tea­spoon ground sage ½ tea­spoon gar­lic pow­der

Roughly chop the ba­con slices and put them in the food pro­ces­sor. Process un­til the ba­con re­sem­bles ground meat, but not so long that the ba­con be­comes a paste. Add the ground chicken, green onion, sage, and gar­lic pow­der to the food pro­ces­sor. (There should be plenty of salt in the mix­ture al­ready, thanks to the ba­con, so you shouldn’t need to add any.) Pulse un­til the meat mix­ture is just com­bined and you can see that the green onions are evenly dis­trib­uted through­out. Pre­heat the oven to 350 de­grees and line a bak­ing tray with parch­ment pa­per. Use a 2-ta­ble­spoon scoop to mea­sure out 16 equal-size por­tions of the meat mix­ture and drop them onto the lined bak­ing tray. Use your hands to roll each por­tion into a round mini meat­ball shape. Cook the burger bites for 20 min­utes and rest them for 5 min­utes on the bak­ing tray be­fore serv­ing. These are great paired with ei­ther your fa­vorite BBQ sauce or a creamy home­made dress­ing. Source: Nour­ish: The Pa­leo Heal­ing Cook­book by Rachael Bryant. Reprinted with per­mis­sion from Page Street Pub­lish­ing ©2015

MAKES 2 CUPS

1 cup cashews 1 cup wa­ter ¾ cup pump­kin purée (can sub­sti­tute sweet potato or but­ter­nut squash purée) 2 ta­ble­spoons maple syrup 1 ta­ble­spoon lemon juice 1 tea­spoon cin­na­mon ½ tea­spoon dried gin­ger ½ tea­spoon salt ⅛ tea­spoon ground cloves

Soak the cashews in the wa­ter for 4 to 24 hours in the re­frig­er­a­tor. Note: If you have a high­speed blender you can soak them more briefly, but if you have a nor­mal blender, soak overnight for best re­sults. Drain the soaked cashews into a mea­sur­ing cup and com­bine them in the blender with the pump­kin, maple syrup, lemon juice, cin­na­mon, gin­ger, salt, and cloves. Blend un­til smooth. You will have to stop and scrape down the sides. It helps if you use a slow speed first to be­gin to break up the cashews be­fore mov­ing up to the more in­tense speeds. If you have a blender that’s not very pow­er­ful and you need more liq­uid, add a ta­ble­spoon or two of the soak­ing wa­ter. Store in the re­frig­er­a­tor. *TIP: Make a sa­vory vari­a­tion by trad­ing mashed avo­cado for the pump­kin purée and us­ing your fa­vorite sa­vory herbs. In­crease the lemon juice to 1½ ta­ble­spoons to keep it from brown­ing. Source: The Easy Ve­gan Cook­book by Kathy Hester. Reprinted with per­mis­sion from Page Street Pub­lish­ing ©2015

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