E.A.T. MARKET KIDS HOLIDAY WORKSHOP

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Fergie's Persimmon Spice Bread

I have been waiting a whole 2 weeks for these persimmons to ripen so I could make some bread!  Today is the day!!!!!  To be perfectly honest with you I am not fond of persimmons on their own but LOVE baking with them.  Here is a bread recipe that would make a wonderful gift this holiday season! 

5 Cups Unbleached Flour

2 1/2 Teaspoons Baking Powder

2 1/2 Teaspoons Baking Soda

1 Teaspoon Salt

1 Teaspoon Cinnamon

1 Teaspoon Garam Masala

1/4 Teaspoon Ground Cloves

1/4 Teaspoon Ground Ginger 

1 1/2 Cups Brown Sugar

1 Cup Oil

4 Eggs

2 Cups Persimmon Pulp

1 Tablespoon Vanilla 

1 Cups Coconut Milk 

To make the pulp remove the top.... 

Peel with a sharp pairing knife... 

You need 2 cups of pulp... I used 3 large persimmons... you may need more. 

In a food processor or blender, blend until smooth... 

In a large bowl combine the flour, baking soda, baking powder, salt,  and all the spices... 

In a separate bowl combine the eggs, sugar, and vanilla... whisk until smooth and creamy... 

Add the persimmon puree and the coconut milk... 

Whisk until smooth... 

Combine the wet with the dry... 

Do not overmix!!!! 

Divide the batter into 2 loaves that have been sprayed with a good baking spray... 

Sprinkle the top of the loaves with some raw sugar... Bake at 350 for 50-60 minutes... 

Fergie's Breakfast Potato Pancakes

I had some left over mashed taters and made my kids one of their favorite breakfast dishes.  It will take you about 5 minutes to prepare and 2-3 minutes to cook.  Here is what you need:

1 1/2 Cups Mashed Potatoes

1/2 Cup Panko Breadcrumbs

1/2 Cup Parmesan Cheese, Grated

1/4 Cup Mozzarella Cheese, Grated

3-4 Tablespoons Light Cooking Oil

Panko... 

Parmesan Cheese... 

Fresh Mozzarella ... 

Mashed Potatoes... 

Combine all... do not overmix!!! 

I use a cookie scoop so they are all uniform... 

Heat oil and place pancakes in the pan... 

Flip after about 1 1/2 - 2 minutes or until golden brown.  Remember... 

everything in this recipe is cooked... you are just browning them. 

They are so crispy and tasty... 

Serve with an egg... Simple, filling and so good!!! 

Fergie's Healthy Zuppa Toscana

My kids love this soup but the original recipe is loaded with heavy cream, butter, flour and cheese.  This is a lighter version of the original.  I also sub subbed some of the potatoes for sweet potatoes which adds a bit more nutrition. 

12 oz Turkey Sausage

3 Tablespoons Olive Oil

1 Whole Onion, Sliced

6-8 Garlic Cloves, Minced

4-6 Large Kale Leaves, Stems & Ribs Removed

4 Potatoes, Peeled and Sliced

2 Sweet Potatoes, Peeled and Sliced

10 Cups Chicken Broth

1 Teaspoon Pepper

Salt to Taste

1 Bay Leaf

1 Cup Half and Half 

Fresh Ground Turkey Sausage...

Sweet Potatoes and Potatoes...

In a heavy bottom pan heat the oil and add the onions... 

Sausage... 

and Garlic... Cook until brown... 

Wash your Kale and remove the ribs and stems... 

Chop... 

Once the sausage is fully cooked... 

Add the broth or stock... 

Add the potatoes, sweet potatoes, and Kale... 

Bring to a boil and add a bay leaf and pepper... 

Simmer for 15 minutes... 

Pour your half and half.... 

Remove from heat and add the half & half...