Oct 27, 2014

Sweet Potato Burgers

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These Gluten free sweet potato burgers are even better with pepper jack cheese and fresh tomato!

I made these last week but was in a hurry so I didn’t take any photos. They were so good I made them again!


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This is really quick to put together as a lot of the ingredients can be prepped in advance.

In a bowl add cooked sweet potatoes


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and mash them up.


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Then toss in the grated raw sweet potatoes,


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chopped parsley,


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roasted red bell peppers,


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red pepper,


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and cumin. Mix all together and shape into burger patties.


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place on a greased baking sheet and bake at 350 for 40 minutes or so. Part way through turn over when medium brown.


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Serve with all your favorite condiments.


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I am liking these gluten free rolls made by LivWell made with tapioca starch, rice flour and potato starch. They taste pretty good too. 


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A couples slices of pepper jack cheese and a slice of tomato will be just about right.


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Wait, a little ketchup too! 


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Now we’ve got a sandwich!


Sweet Potato burgers


  • 2 cups cooked mashed sweet potatoes
  • 1 cup grated sweet potato
  • 1 cup oats
  • 3/4 cup cooked corn
  • 3/4 cup chopped parsley
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped roasted red peppers
  • 1/4 cup chopped dates
  • 1 tablespoon chopped garlic
  • cumin, red pepper and salt to taste

In a bowl mix everything together.  If it's too soupy add a little more oats. Shape into burgers. place on a greased baking sheet and bake at 350 for 40 minutes or until medium brown. Turn over partway through.
Serve with your favorite condiments.

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Oct 13, 2014

Fat wiggly puppies

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We got to meet 9 fat wiggly Poodle Anatolian Shepard great Pyrenees puppies. 

You may remember just last year Allison Krauss, the Anatolian Shepard /great Pyrenees was a fuzzy white puppy herself and now she’s a teenage mother. James Taylor  the long legged black poodle is now a young dad. James works hard to provide for his young family. Or something like that. Well maybe more like he gets told to stop being so hyper and gets taken for walks to use up some of his extra energy. In any case he didn’t make it into any of the puppy photos.


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Allison likes visitors because she gets biscuits. 


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The curious puppies came out to meet us first.


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Allison kept an eye on us.


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Then there were so many puppies excited to see us they were too hard to count and they all were black except for a few with white bits here and there.


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Look at those huge puppy paws!

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Oct 6, 2014

Fresh cilantro guacamole with chips

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Fresh guacamole with chips made from corn tortillas.


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All you need is a handful of fresh cilantro,


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some ripe avocados,


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and mashed,


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You need that cilantro chopped


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and mixed into the mashed avocado.


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If you’re a wimp and afraid of spending the whole afternoon crying just cut a few onion slices.


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Mince them up and add to the avocado and cilantro.


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Add lemon juice in the neighborhood of a 1/4 cup plus or minus.


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season with salt and cumin to your liking.


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Garnish with cherry tomatoes.


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For the chips, cut 6” corn tortillas


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into pieces.


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heat some oil in a pan and fry them until lightly golden. I found I liked the strips better, they were easier to turn.

Oh, and don’t touch the hot spatula that was just in the hot oil! You can burn your finger that way. Just thought I’d mention that.


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Serve warm, they’re very munchable.




a handful of cilantro chopped

2-3 ripe avocados

a few slices of red onion

lemon juice, salt, and cumin to taste

Cherry tomatoes for garnish


Peel and mash avocados. Add chopped cilantro, lemon juice, salt an cumin. Mix together and see if you like the taste. If not add more of something and taste again.


Tortilla chips


6” corn tortillas

oil for frying


Cut tortillas in pieces. Heat oil until is just starts to have a tiny bit of smoke coming off the top. drop in tortilla pieces. stir to separate pieces. until starting to brown. Remove and drain on paper towels. Eat warm with fresh guacamole.

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Sep 30, 2014

The tree trimmers at work

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They were out trimming branches from growing into the power lines again and this time I actually got to see them doing it.


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I chatted with the operator for a minute. I told him how it looked like it wouldn’t be any fun on a steep hillside. He said there have been times that he’s had to use his winch on the back to lower himself down a steep hill  just reach the branches and then pull himself back up.  


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That’s how ya trim branches way up high!

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Sep 29, 2014

Gluten-free Chocolate chip Beet Cake

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This gluten-free Chocolate chip Beet Cake came about unintentionally today.

It is a rooty little cake, made with beets, potato starch, garbanzo an rice flour.


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I only used one beet but grated them both because I wasn’t sure how much grated beet I would get.


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Peel the beets.


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Grate the beets.


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Squeeze out the excess juice.


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cream butter and sugar together.


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add eggs.


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Now for the flours. This is potato starch, I can’t remember if I’ve ever used it before.


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Garbanzo bean flour.


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Add baking powder and not quite as much xanthan gum as I did.


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Mix together.


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Add grated beets,


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and chocolate chips.


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fold in.


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It is pink!


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Then after baking one test cookie that spread out for miles across the pan decide to add some rice flour


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and more sugar.


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Then pour into a greased pan and call it a cake.


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Yeah, cake, why not?

Bake at 350 for about 30 minutes or until done. Done is just a little less time than I baked mine, mine is a little dryer than I like. 


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If you like, make pink frosting using some of the remaining beet juice. it would look great on this cake.

  But I prefer naked cakes – that’s what I say when I don’t want to make frosting.



Chocolate chip Beet Cake


  • 2 eggs
  • 1 stick of butter softened
  • 1 1/2 cups sugar
  • 1 cup potato starch
  • 1/2 cup garbanzo flour
  • 1/2 cup rice flour
  • 1/4 tsp xanthan gum
  • 1/2 cup grated beets squeezed dry
  • 1/4 cup chocolate chips

In a bowl cream butter and sugar. Add eggs and beat. Add potato, garbanzo rice flour, baking powder and  xanthan gum and mix together. Fold in grated beet and chocolate chips. Chill in the refrigerator for 15 minutes or so until the oven is hot.

Pour into a greased  9x13 backing pan and bake at 350 for 30 minutes or until done.

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