Mashed Potatoes, Sauerkraut and Cheese Bake-ettes

‘Got Mashed Potatoes?
Great way to use up your left-overs and respect the sauerkraut tradition on New Year’s Eve.

Music: Stevie Wonder, Reggae Woman

  • 4 c mashed potatoes, organic with skins
  • 1 egg
  • 1 c shredded sharp cheese
  • 32 oz sauerkraut
  • 1/2 t salt
  • 1 t pepper
  • 1/2 t garlic powder
  • 1/2 t tyme

 

Mix together above ingredients

 

Spray muffin cups with coconut oil

 

 

 

Fill cups with mixture

 

* for a cheesey crust, save enough cheese to spread on top

 

 

 

Bake 350′ for 25 minutes (longer if you like it dryer)

 

  

Lentil Soup, Turkish Style

(4  Servings)
Ingredients: 
  •  1 1/3 cup (about 8 ounces) red lentils, picked through and rinsed
  •  7 cups water
  •  1 large onion, diced
  •  1 large carrot, diced
  •  4 cloves garlic, finely chopped
  •  1/4 c. canned and chopped tomatoes
  •  1 teaspoon ground cumin
  •  1/8 teaspoon cayenne pepper, or to taste
  •  3/4 teaspoon fine sea salt, or to taste
  •  1/4 cup Braggs Amino Mins (unfermented soy product) or 1/8 Soy Sauce
  •  1/4 teaspoon coarse-ground black pepper
Wash red lentils and add to pot of water.
Bring to boil as you chop the veggies 
Add to simmering water to make broth
Add garlic, cumin, cayenne and simmer for 1 hour
Add Braggs (or soy sauce), salt and pepper
Let simmer on low heat until the lentils begin to soften and thicken
You can blend for smooth texture or eat it lumpy–if you like veggie texture!