Roasted Sweet Potatoes and Brussels Sprouts

  • 1/2 pound Brussels sprouts, trimmed
  • 1 sweet potato (1/2 pound)
  • 2 cloves garlic, smashed
  • 3 tbsp olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • pepper to taste
  1. Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
  2. Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
  3. Smash 2 cloves of garlic and add it to the bowl.
  4. Pour 1/3 cup olive oil over the vegetables.
  5. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
  6. (Line a large sheet pan with foil if you want super easy cleanup)
  7. Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
  8. Pour the veggies onto the pan.
  9. Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.

From The Food Charlatan.


David Eyre’s Pancake

  • 1/3 cup all-purpose flour
  • 1/2 cup whole milk
  • 2 eggs, lightly beaten
  • 4 tablespoons (one half stick) of unsalted butter
  1. Heat oven to 425 degrees. Combine the flour, milk, and eggs in a bowl. Beat lightly. Leave the batter a little lumpy.
  2. Melt the butter in a 12-inch skillet with a heatproof handle. When it is very hot, pour in the batter. Bake for 15 to 20 minutes, until the pancake is golden brown.

From Food52.



2 cups all-purpose flour
5 tsp baking powder
1 tsp salt
3 tbsp shortening
2 tbsp butter
2/3 cup milk

Preheat oven to 450. Lightly grease a cookie sheet.

Sift together the flour, baking powder, and salt. Cut the shortening and butter into the flour with a pastry knife. Add milk to form a soft dough. Mix well and pat out on a floured countertop until about 1/2 inch thick; cut out rounds. Place on prepared cookie sheet and bake for 12 to 15 minutes.

Adapted from Vegan with a Vengeance & Ruth Wakefield’s Toll House Tried and True Recipes.


Faidley’s Crab Cakes

  • 1 pound backfin or jumbo lump crabmeat, picked over
  • 1 cup crushed saltine creackers
  • ½ cup mayonnaise
  • 1 egg
  • 1 TB Dijon mustard
  • 1 TB Worcestershire sauce
  • Dash of Tabasco Sauce
  • Unsalted butter or olive oil for sauteeing or Vegetable oil for frying
  • Spread the crabmeat out on a flat pan/cookie sheet and sprinkle the crushed saltines over the top
  • Mix together the mayonnaise, egg, mustard, Worcestershire, and Tabasco in a small bowl.
  • Pour the mayo mixture over the crabmeat/crackers and gently toss or fold the ingredients together, taking care not to break up the crabmeat lumps. Let the mixture sit for 2 or 3 minutes before forming the cakes.
  • Form the crabcakes by hand or with an ice cream scoop into 8 mounds about 3 inches in diameter and ½ inch thick. Do not pack the mixture too firmly. The cakes should be as loose as possible, yet still hold their shape. Place the cakes on a tray or platter lined with wax paper, cover, and refrigerate at least an hour before cooking.
  • Sautee cakes in unsalted butter over med/high heat for 4 to 5 minutes on each side until golden brown. OR Broil about 5 minutes each side in preheated broiler.

From: Shalavee.


Slow Cooker BBQ Chicken

  • 1.5 lbs. Boneless, skinless chicken thighs
  • 1/2 Cup of apple cider vinegar
  • 2 T brown sugar
  • 1/2 t salt
  • 1/8 t black pepper
  • 1/2 t Franks
  • 5 dashes of liquid smoke

Combine all ingredients in slow cooker and cook on low for 6 hours. Shred chicken and put back in slow cook for 30 minutes to an hour.